HumbleIntelligence/food-ner-1-Million huggingface dataset:
First brown the ground beef in large saucepan, add onions and garlic when beef is about halfway done. Be sure not to burn garlic. Drain grease when meat is done. Add 1 1/2 cans crushed tomatoes (saving 1/2 can for later), and the stewed tomatoes. Add both cans of beans, draining most, but not all sauce. Add bell, red and jalapeno peppers. Puncture habeneros with a knife and throw into pot whole. Add spices to taste. Simmer. Pour beer into mixture. As it cooks, add remaining crushed tomatoes if needed to thicken to desired consistency. Simmer uncovered for one hour, stirring occasionally. When done serve with grated Monterey jack or hot pepper cheese over thick sliced baguette or tortilla chips. Garnish with fresh parsley. Eat habeneros only if you dare!
put bacon bits in bottom of 9x13 inch casserole dish. put uncooked rice in dish. lightly salt, pepper, and paprika chicken pieces, put them in dish. in bowl, mix soup, water, garlic salt, nutmeg, oregano, and parsley. pour into casserole dish. cover and bake 2 hours at 300 degrees- don't uncover during cooking!
Heat the butter in a large frying pan, add the onions and saute over a medium heat until soft and transparent. Add the mushrooms and raise the heat to high and cook for about 10 minutes, stirring constantly, or until most of the moisture has evaporated . Add the stock, cream, salt and pepper, bring to the boil and cook for a further 10-15 minutes, stirring from time to time, or until the sauce has thickened. Serve immediately.
Cut the onion into two or four, peel I'd desired. Peel the carrot and break it into three. Break the celery stalks also. Peel the potato, leave it whole. Peel the parsnip, if using, use half, or all. Core the bell pepper, any color is fine. Wash the chicken well, taking out any innards, trim fat or skin, if desired. Wash the roast, pierce the fat in a few places with a steak knife. Tie the roast with cotton string in at least three places, rolling it, if nessecary. Wash the bones. Put all of these ingredients into a soup pot. Add the broth, a little wine (or vinegar), and water to cover the ingredients. Bring to a simmer. When approaching the boil, drop the heat. Skim with a spoon or small sieve. When the broth no longer puts forth any skum, add the teaming ingredients and simmer slowly, covered, or uncovered. Until the chicken is done, do not overcook it, unless you plan to allow it to lay in the broth, at which point, it will be inedible. Pull the chicken from the broth and cool until the meat can be picked. Pick the meat and put it into a bowl with some salt, and let sit overnight. Use for chicken salad, or other preparations. Add the meat to a plate when it is almost done. Pull off the string and season it, adding a ladleful of the meat broth, cover, and warm in a 309 degree oven, until tender. Do not overcook. Use in pasta, or make salad. The broth may be turned off now, or continue to cook a little while. Set off heat for an hour (or less). Discard the vegetables and bones using a slotted spoon or a pair of tongs. Pour the broth into another soup pot, saucepan or large mixing bowl. Use a strainer or sieve lined with a double layer of cheesecloth. Keep till room temperature, chill it, but do not cover it while it is hot, or it will sour, any broth will. The next morning, pull off the fat, keep if you have a purpose, or discard. Use the broth in soups or sauces, freeze some in clean ice tray, retire to a zip lock bag, and keep for future use.
Preheat oven to 375 degrees. With thick Chinese meat cleaver, hack to pieces: chocolate bars and macadamia nuts. In a large bowl, thrash butter and sugars until uniform. Beat in eggs and vanilla. Add flour and baking soda; whip until smooth. Toss in chocolate chunks and nuts. To avoid the "chocolate chip cookie manhole cover" look, refrigerate the cookie dough for a couple of hours before baking. Throw batter by tablespoons full onto an ungreased baking sheet-aim so that the cookies land 2 inches apart. Bake until golden, about 10-12 minutes. Using a spatula, pry the cookies loose from the baking sheet, and allow them to vent on wire racks. NOTE. You may substitute chocolate and white chocolate chips for the bars if you are not feeling particularly angst-ridden.
You will need a small, shallow, circular oven-proof dish for each diner. Roll out the pastry (or buy ready-rolled sheets) and cut out circles just larger than the oven-proof dishes. Meanwhile heat the oil in a saucepan and saute the onions until they just start to caramalise and then add the mushrooms and garlic. Cook for 2 or 3 minutes until the mushrooms are cooked through. Remove the pan from the heat. Lightly oil the oven-proof dishes. Place some of the onion-mushroom mixture in each dish and scatter with the Feta, tomatoes and olives. Place the pastry on top tucking the edges down the sides of the dishes. Brush the pastry with milk or beaten egg and bake in a medium oven 200°C for 20 minutes until the pastry is well risen and browned. To serve, run a sharp knife around the edge of the pastry to loosen it, put a plate on top of the dish and quickly turn it over. Remove the dish (carefully--it's hot) so that the pastry top now becomes a tart bottom. Add a few drops of Balsamic vinegar to each Tarte just before serving.
Wash and cut the chicken into 11/2" cubes. Take off and cut the onions. Cut the tomatoes. Roast the whole spices separately and grind everything coarsely. Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown. Mix in the cut ginger-garlic. Mix well. Mix in coarsely ground masala powder. Stir fry for half a minute, stirring all the time. Mix in chicken, stir fry on high flame heat up till chicken pieces are well browned. Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well. Stir fry till oil leaves the masala. Mix in sufficient quantity of water (about 1 1/2 cups), bring it to a boil and cover. Stir fry till the chicken is fully done. Adjust the flavor and serve hot decorated with coriander leave.
Preheat oven to 350°F; spray a shallow casserole dish with nonstick spray. Cook the noodles according to package directions; drain. While noodles cook, spray a large Wok-style pan with nonstick cooking spray; heat. Saute onions and celery for 2 minutes. Add bell pepper, cabbage, and green onions; cook, stirring, until tender. Stir in soup, tuna, milk, parsley, and pepper. Remove from heat; stir in noodles. Transfer to casserole dish. Sprinkle top with bread crumbs and Parmesan cheese. Bake or 15 minutes. Top with tomato slices.
Fill large stock pot with water, bring to a boil, add add sliced onions, carrot and celery. Add 2 chicken bouillon cubes and whole chicken or hen, sprinkle with salt and pepper. Cover and cook until chicken tender approximately 1-2 hours. Skim fats from water, strain out vegetables, remove chicken and reserve about 4 cups of the broth in pot. While broth is simmering on real low, add bag of molokheya and a teaspoon of ground coriander, salt & pepper and a dash of cumin to the broth. (Easy way to get bag into pot: I've found by just snipping top of plastic bag, then holding over hot pot, and sliding the molokheya into the pot, the steam helps it slide out easy) DO NOT COVER. Add the chopped tomato and onion into the pot, just a little, as stated, 1 slice tomato, 1 slice onion, both chopped. Preparing the "tasha" (this is what makes the molokheya famous & tasty too): Put 2 tablespoons oil into small frying pan. Add crushed garlic, stir until a golden brown, add teaspoon ground coriander and the few smashed coriander seeds, stir until all dry and formed together. Drop this into pot of molokheya while hot, you should hear a "tsshhh" sound, if so you did it- congratulations! Continue cooking on low heat for approximately 10 minutes, its ready to serve. To serve: Brown the chicken in a pan full of melted butter and serve with white steamed rice with lightly fried vermicelli pieces. (I will post recipe for this simple, yet delicious rice). Spoon the molokheya into bowls and let your guests spoon onto rice or dip their warm pita breads into their bowls! *** Sometimes I prepare a red sauce to spoon into each individual bowl, or serve next to the molokheya bowls- its tangy and a good complement to this dish. Just take 3 slices onions, brown in butter, add two tablespoons of tomato paste, salt & pepper, a dash of cumin, add some red chili sauce (shaata) and water, cook for 20 minutes, tastes should be tangy, not too thick, with a bit of tanginess and heat.***.
Preheat oven to 375 degrees F. Steam vegetables until just tender, then drain & place in a large bowl. In a separate bowl, mix together soup & cream cheese, then stir that mixture into the vegetables. Pour vegetables into a greased 1-quart baking dish & sprinkle with the croutons. Bake uncovered for 25 minutes or until bubbly.
In a small skillet, over medium heat, melt 1/2 T. butter. Stir in the breadcrumbs. Cook, stirring constantly, until golden, about 4 minutes. Remove from heat; reserve. Place 2 T. butter in a shallow baking dish. Place in a preheated 400 degree oven until butter melts. Remove baking dish from oven. Add scallops to the dish. Sprinkle with lemon juice, salt and pepper to taste, and the chopped chives. Toss until well coated. Drizzle cream over top. Sprinkle with reserved bread crumbs. Bake until bubbly and scallops are cooked through, 8-10 minutes. Sprinkle with crumbled bacon. Serve with rice.
To make dressing, combine brown sugar and water in a small saucepan. Bring to a boil, then remove from heat and transfer mixture to a heat-resistant, non-reactive bowl (such as stainless steel or pre-warmed Pyrex). Add lime juice and chili-garlic sauce and stir to combine. Set aside to cool to room temperature. Meanwhile, prepare salad ingredients. Gently toss chicken, mangoes, and avocados together in a bowl until well-mixed. Arrange salad mix on individual plates. Top with equal amounts of chicken mixture. Stir dressing to combine again, and drizzle dressing over salad.
To Marinate:. Remove the stems from all the dried chilis, then shake out and discard the seeds. Place the chilis in a small saucepan with water just to cover. Bring to a boil, remove from the heat and let stand for 20 minutes to soften. Drain. In a small, dry frying pan over medium heat, toast the cumin seeds until lightly browned and fragrant, 2 to 3 minutes. In a blender, combine the softened chilis, cumin seeds, garlic, jalapeno chili and red wine vinegar. Puree until thick and smooth, 1 to 2 minutes. Add the olive oil and salt and blend again until well mixed. Place the skirt steak in a shallow non-aluminum dish and pour the marinade over it. Let marinade at room temperature for 1 hour. Prepare a fire in a charcoal grill or preheat a broiler. To prepare the Relish:. In a small bowl, stir together the onion, Serrano chili, cilantro, salt, lime juice and olive oil. Set aside until you are ready to serve. When the fir is hot or the broiler is ready, place the steak on the grill rack about 3 inches from the coals, or place in a broiler pan at the same distance from the heat source. Grill or broil, turning once, until seared on the outside but still pink in the center, 1 to 2 minutes per side. To serve:. Slice the steak across the grain and on the diagonal. Arrange the slices on a platter and serve with the relish on the side.
Clean and rinse large container to hold and mix 15-37 pounds of sausage. (Note:We use a large picnic cooler). Clean and rinse several baking pans and baking sheets. Cut venison and suet into ice-cube-size chunks and weight. Add one part suet for each two parts of venison. Grind the suet and venison intermittently. Grind again. Put ground meat into large container. Using blender or food processor, grind all seasonings into fine particles, one batch for every 5 pounds of ground meat. Sprinkle seasoning over ground meat and mix inches Be sure to mix thoroughly. Test for taste by forming a small amount of the mixture into a patty and fry in a skillet. Add more seasoning to taste. Roll sausage mixture into small breakfast sausage-size patties and set on baking sheets. Flash freeze them and then put them put them into freezer bags. Defrost the entire bag or one at a time throughout the remainder of the year.
In a medium saucepan combine orange jello,vanilla pudding,tapioca pudding and three cups of water. Cook until mixture thickens and boils. Take off heat and add the pearl tapioca that were soaking. Stir well. Place this mixture into a large bowl and place in refrigerator overnight (this is a must in order to set properly). In the morning fold in mandarin oranges and the coolwhip. Let stand in refrigerator for a few hours and then serve.
In a pot of boiling water, blanch asparagus for 2 minutes. Drain, rince with cold water and set aside. In another large pot, cook pasta as directed. Drain. Meanwhile, in a deep skillet, heat olive oil. Add onion and cook until softened. Add asparagus and red pepper flakes to onion in pan and saute for 4 minutes. Add pasta, lemon juice, and lemon peel to skillet and mix well. Add salt and pepper to taste. Add goat cheese and chives and toss to combine well. Remove and plate pasta and top with parmsean.
Cover outside with olive oil, Worcestershire sauce and Kitchen Boquet. Cover with garlic salt, minced garlic, basil rosemary, and pepper. Sear at 450°F for 20 minutes. Reduce heat to 225° and continue roasting for 20 to 30 minutes per pound. (Begin counting cooking time after the first 20 minutes of searing). Use meat thermometer to determine your preferred degree of doneness.
Prick the sausages. De-rind and chop the bacon. Peel and thickly slice the onion or peel the shallots and leave whole. Wash the mushrooms and slice if large. Heat the oil in a casserole or thick saucepan, over a moderate heat, and lightly brown the sausages. Remove them from the pan. Add the bacon and onion, and fry for 2-3 minutes. Stir in the flour, and gradually add the wine, beer, cider or stock, stirring as the sauce thickens. Return the sausages to the pan. Add the mushrooms, herbs, garlic, salt and pepper. Reheat, then put on the lid, lower the heat and leave to simmer gently for 35-45 minutes, removing the lid for the last 15 minutes of cooking time. Add a little more liquid if it gets too dry.
Put unpeeled potatoes in a large pot of salted cold water; bring to a boil and cook until tender throughout, about 25 minutes. Test by inserting a knife into a potato. Refrigerate 30 minutes to allow potatoes to cool. Carefully peel potatoes and cut into 1-inch cubes; set aside. In large mixing bowl, blend together onions, celery, relish, sour cream, mayonnaise, pepper, garlic salt, celery salt and salt. Add cubes of potato and mix gently. Cover and place in refrigerator until ready to serve. For Garnish: Dust with paprika and garnish with a sprig of parsley. Recipe can be halved, if desired.
Preheat oven to 350°F. In mixing bowl, combine the egg yolks and cottage cheese until well-blended. Add Salt and pepper. In separate bowl, whisk or, using a hand mixer, beat egg whites until very fluffy, but not dry. On medium, heat a small (6") cast iron skillet and spray with butter spray. Saute pepper and onion until softened. Meanwhile, fold egg yolk mixture into egg whites. Immediately pour into skillet and cooks for about 2 minutes. Place in preheated oven and bake until puffy. Sprinkle with chopped chives to serve. Cut into wedges.
Preheat oven to 325°F. Butter and flour a 10-inch-diameter springform pan. Put the chocolate and butter in the top of a double boiler so it's over, not in or even touching, the water. While the water simmers gently below, stir the chocolate and butter together until it's all melted and smooth. The reasons not to microwave this mixture or melt it more directly [just flat out dumped in a pot and heated over a flame, for instance] are numerous, but chiefest of them is that you will overheat the mix, which is a very bad thing when you get to the next step:. With a big whisk, mix the eggs and refined sugar in a large bowl by hand until everything is well blended and beginning to thicken. Next, sift the flour, salt and baking powder over the egg mixture and, still using the whisk, fold and stir it all together. Now, gradually, add in the chocolate mixture-gently folding it in about 1/4 cup at a time. [This cautious process also helps control the temperature-if the chocolate is too hot, it will start cooking the eggs and ruin the whole thing.]. Pour the batter into the prepared springform pan. [At this point it is permissible to leave a little batter in the pan, so that, once the cake is in the oven, you can scrape out the bowl with a spatula, lick the spatula and exclaim, man, oh, man.] Put the cake in the oven and set a timer for 20 minutes. When the 20 minutes passes, loosely cover the cake with foil-don't tuck it down tightly, just lay the foil across the top of the pan. Bake the cake about 30 minutes longer. Test it, near the center. The tester should come out with a few moist crumbs-not with a glob of raw dough, but not dry either. If necessary, leave the cake in the oven a few minutes more and re-test at intervals. Take the cake out of the oven; put it on a rack, still in the springform pan, and remove the foil. The cake will be rather puffy and a little of it may cling to the foil-don't panic! That happens. Walk away for now. As the cake cools, it will fall and flatten out. When the cake is completely cool, slide a knife around the edge, then gently release and remove the pan sides.
Cook tortellini according to package directions. Meanwhile, heat oil over high heat and cook onion and mushrooms for 5 min., stirring often. Lower heat to medium-high and stir in flour. Add zucchini, sweet peppers, corn and garlic. Cook, stirring often, for 5 minute. Add evaporated milk, pepper and salt. Cook, stirring, for 5 minutes or until thickened. Drain tortellini and add to vegetable mixture. Mix with half of the Parmesan and the basil. Serve sprinkled with remaining Parmesan.
preheat oven to 400 degrees. salt and pepper chicken. dredge chicken in flour. fry chicken in medium hot oil to brown and set aside (chicken will not be done). clean the garlic and mince about 1/4 of it leaving the rest in whole cloves. In a pot over high heat, replace 1/2 of water called for in the rice mix with the wine and the other half water. Put in the water/wine mixture the minced garlic, peas and pimentos. when it begins to boil, add the rice mix and boil for about a minute. put the rice mixture in the casserole or paella pan. Place chicken on the top, then sprinkle you peppers, onions and whole garlic cloves on top of the chicken. Cover and bake for about 1 1/4 hours - 1/1/2 hours.
Combine all ingredients except bread. Spread mixture over the bread slices and cut into triangles (or any shape you like). Bake at 325 degrees for 10 minutes. (These may be frozen also.).
In slow cooker, place potatoes. Place turkey thighs on top. In a small bowl stir together mustard, syrup and tapioca. Pour over turkey. Cover, cook on low for 6-7 hours or on high for 3-3 1/2 hours.
Heat the bacon in a large pot over medium high heat until lightly browned but still tender. Add the onion and saute until tender, 6 to 8 minutes. Add the garlic and saute a few more minutes. Add the green beans and enough broth to cover, bring to a boil, reduce heat to low, and simmer, covered, for 25 to 35 minutes, until the beans are very tender. Season with salt and pepper to taste. Add hot pepper vinegar if desired.
In a medium saucepan, add Kitchen Bouquet and Pickapeppa to the beef broth. Boil the liver (or other organ meat) in this mixture for five minutes. Drain and put aside to cool. Cut the scrapple (chilled) into thick slabs. Boil scrapple in broth for two minutes. Drain and put aside. Do not discard the remaining broth mixture. Toast (broil) the oatmeal in the oven until it all begins to turn a pale brown. Grind the liver or organ meat (I recommend using the same method as for the suet, above). Mix all the ingredients (except the 2-oz batch of suet) with the seasonings and spices. Using your hands, mix thoroughly. The objective is to produce a mixture that is thoroughly moist but not wet. If your mixture is just a little too dry, add just enough of the remaining broth until a thoroughly moist consistency is achieved. If your mixture is very dry (especially if you used lean meats and lots of oats), add some of the remaining ground suet in addition to some broth until a thoroughly moist consistency is achieved. Cut the sausage casing into 12-inch strips. Stuff the haggis mixture into each strip of sausage casing. It is CRITICAL that you leave 2 1/2 to 3 inches at both ends unfilled. This is absolutely necessary to allow the oats room to swell during the cooking process. Leave the ends of the casings open- do not tie or otherwise close them. Place the haggises in a steamer and cover and steam them for three hours. If you do not have sausage casings, thoroughly and heavily grease the top pan of your steamer (preferably with shortening). Place the haggis mixture in the pan, but make sure you leave ample space for swelling during cooking. I suggest only filling the pan about 2/3 full. If your steamer does not have a vented lid, cover the pan with greaseproof paper and a cloth. Steam the mixture for three hours. Repeat the cooking process with any remaining mixture. In Scotland, the traditional way to serve haggis is piping hot (on warm plates) with mashed potatoes and mashed yellow turnips-"tatties and neeps", as they are called in Scotland- and to give the meal a truly Scottish flavour, I recommend serving a glass of single malt whiskey along with it. The cooked haggis may be refrigerated or frozen. I like to slice cold haggis and heat it through in a DRY frying pan until golden brown on both sides. I serve fried haggis with poached eggs for breakfast, and also with chips (chips= French fries) for lunch.
Grease muffin pans and place 1/2 teaspoon of butter and 1 teaspoon brown sugar in each cup. Sift flour, baking powder, salt and cinnamon together. Beat egg; add milk, shortening and remaining 1/2 cup brown sugar. Add to sifted dry ingredients, stirring only enough to dampen all the flour. Fill prepared muffin pans 3/4 full and bake in hot oven (425 degrees) for 20 minutes. If desired, chopped nuts or raisins may be added to the butter and brown sugar of the cup.
Place first 8 ingredients in large pot & bring to boil. Add more water if necessary to cover chicken. Turn heat low & cook slowly until chicken is tender & falls apart. Remove chicken from stock & cool. Discard skin & bones. Shred meat & set aside. Return chicken stock to pot. Add green beans & tomatoes. Bring to boil & simmer uncovered for 2 hours. At this time, add cayenne, lima beans, & potatoes. Continue cooking for about 30 minutes, then add corn & cooked chicken. Stir often & thin with additional canned chicken broth as needed. Continue cooking until corn is done & flavours are well blended. Add catsup, Tabasco, & Worcestershire. Taste for seasoning. Serve in large soup bowls topped with bread crumbs. Freezes well.
In saucepan, cook onions in butter until onions are tender. Add broth, water and Worcestershire sauce. Bring to boil. Simmer, covered, 25 minutes. Spoon into 4 ovenproof bowls. Place piece of French bread in each bowl. Sprinkle with Parmesan cheese. Top with cheese slice. Broil until cheese melts.