HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat on all sides in heavy fry pan or Dutch oven; add onion. Combine mustard, paprika, brown sugar, salt. Combine Worcestershire sauce, vinegar, ketchup; add to mustard mixture; add to meat; add 1 cup of the water; stir; cover. Cook over low heat 2 hours or until meat is very tender. Blend flour with remaining 1/2 cup of water; stir until thickened. Boil noodles in salted water until tender; drain. Serve meat mixture over noodles. Eight servings. I sometimes use corn starch instead of flour to thicken.Also can be done in a pressure cooker instead of dutch oven as in step 4, to cut time.
Add the raspberries and yogurt to the container of a blender. Process until smooth and creamy. Add the orange juice and process until combined. Pour into a chilled glass and serve.
Mix together lime juice, olive oil, garlic, salt and cayenne pepper in a big bowl. Add all other ingredients, stir well and refrigerate. Serve cold with Tortilla chips.
Combine the ingredients. Store in an airtight container in a cool dry place for up to 1 year. Add 2 Tablespoons to 1 lb cooked and drained beef and 1/3-1/2 cup water and cook until done.
In large skillet, melt 1/4 cup butter; cook onion and garlic until tender. Add half of the parsley (or basil) and shrimp, cook for 1 minutes. Add tomatoes, wine, salt and pepper; bring to boil. Cook just until shrimp turn opaque and begin to curl. Remove from heat and reheat just before pasta is ready. Place cooked pasta over butter in warm serving dish; pour sauce over and toss until pasta is well coated and most of liquid has been absorbed. Garnish with fresh parsley.
Carefully twist cookies apart; set aside the halves with the cream filling. Save the plain halves for another use. Melt chocolate chips and shortining in Microwave (about 50-60 sec.) Stir until smooth. Holding each cherry by the stem, dip into the melted chocolate. Place on the cookie and add the kiss, pressing the kiss into the cream of the cookie base. Set the covered cherrie slightly off center, with the tail extending over the edge. For ears, place the slivered almonds between the cherry and the kiss. Refrigerate until set. Pipe green holly leaves on the cream and add red berries. Pipe red eyes on each chocolate kiss. Store in air tight container at room temperatue.
Press the four hard-boiled egg yolks through a sieve and set aside. Put the first four ingredients into food processor. Cut cold butter into pieces and add to the flour mixture. Mix in food processor until pea sized clumps are formed. Add hard-boiled and raw egg yolks and mix until large clumps are formed. Don't overmix dough. Take dough out of food processor and knead a few times to form the dough. Wrap dough in foil and put in the fridge for at least 15 minutes. Meanwhile preheat oven (390 F, 200 C). Grease a baking tray. Take dough out of the fridge and divide into portions you can handle. Knead the dough a few times. Flour the workspace and the dough very lightly and roll out thin (like a back of a knife) using a rolling pin. Cut out cookies using cookies forms. To make the terrace cookies you need a "large", a "medium" and a "small" cookie form of the same shape. If you don't have cookie forms in different sizes, you can cut out cookies with a knife. Bake cookies for 7-10 minutes. Baking time depends on your oven. Cookies should be lightly brown (don't overbake them). Let cool cookies completey on a cooling rack. Meanwhile heat up the jam on low heat so that it gets a little more fluid. Make the terrace cookies: put a little of the jam on the underside of the medium sized cookie and put on the large one. Put a little jam on the small cookie and put on the medium one. Dust with caster sugar. Store cookies in an airtight cookie box. NOTE: The number of cookies depends on the size of your cookie forms and how thin you roll out the dough. So my number is just a vague guess. NOTE: Baking/cooking time is given for one baking tray.
1.In a stainless steel pot under medium high flame, saute onions in oil until golden. Then stir in ginger. 2. Add the water, pumpkin, potato, applesauce and sweet potatoes. Bring to a boil. Cover, lower heat, and simmer for about 35 minutes. Let it cool. 3. With a hand blender, puree vegetables until smooth. 4. Add soup mix, salt, cinnamon, pepper and maple syrup and continue simmering for an additional ten minutes. 5. Stir in creamer and remove from heat. Serve sprinkled with pine nuts.
Combine green onions, jalapeno, vinegar and cranberry sauce in a medium sized bowl. Stir in 1 tbsp of the cilantro, and 1 tbsp of the lime juice. Set aside. Combine the remaining cilantro and lime juice with the cream cheese in a small bowl, combining well. Set aside. Put each chicken breast half between plastic wrap, and flatten to about 1/2 inch thickness using a mallet or rolling pin. Sprinkle chicken with salt and pepper. Heat medium skillet over medium high heat, cook chicken 4-5 minutes on each side, till done. Spoon cranberry salsa evenly into 4 serving plates. Top with chicken breasts, and add a dollop of cilantro cream over each chicken breast, then serve.
Prepare pasta as directed on package and drain. Toss with 2 T. of the olive oil and set aside. Cook and stir sausage until well cooked and drain fat. Stir in wine (or broth) and cook 10 minutes. Remove mixture from skillet and set aside. Add remaining oil to skillet along with onion and peppers. Cook and stir until peppers are crisp-tender. Add garlic and cook 30 seconds. Add cooked sausage and parsley and heat through. Add with cheese and salt to pasta in a large bowl. Toss and serve.
1. Combine dry ingredients in large bowl. 2. In a separate bowl, beat wet ingredients and then add to dry, stirring just until moistened. 3. Cook on pre-heated waffle iron until waffles are browned and test done. I like to set a timer so I don't have to keep checking, or risk forgetting to take the waffles out on time!
Butter a 10 inch deep dish pie pan (1 quart capacity). In a bowl, toss the pears with the lemon juice. Spread pears evenly in pie pan. In a blender, grind 1/2 cup of the almonds until finely ground. Add milk, 6 tablespoons butter, eggs, vanilla, and almond extract. Blend mixture until smooth. In a bowl, mix together flour, 1/2 cup sugar, and a pinch of salt. Stir in the milk mixture, until the batter is well combined. Pour the batter over the pears. Drizzle the remaining 2 tablespoons of butter over the batter. Sprinkle with the remaining 2 tablespoons of sugar and 1/3 cup of almonds. Bake at 400 degrees for 40 minutes or until golden brown. Let cool on a rack for 15 minutes. Serve warm.
Position the oven rack in the center position and preheat the oven to 400°F Prepare the muffin pans by spraying the cups and their rims with nonstick spray, or by placing the paper cups inside. If using silicon muffin pans, spray as directed and place on a cookie sheet. Place the pine nuts on a baking sheet and bake for 6 minutes, stirring occasionally, until lightly brown and fragrant. Transfer the nuts to a large plate and cool for 10 minutes. Leave the oven on and at the same temperature. Pour 1/3 cup of the toasted nuts into a food processor, a mini food processor, or a blender; pulse 5 or 6 times until the nuts are finely ground. *Be careful not to grind them to a paste.* Transfer the ground nuts to a medium bowl. Stir in the flour, sugar, baking powder, salt and the remaining pine nuts until well combined. Whisk the eggs and ricotta in a large bowl, then whisk in the milk, oil and vanilla until smooth. Use a wooden spoon to stir in the prepared flour mixture until moistened. Make sure the pine nuts are evenly distributed in the batter, but do not over mix. Fill the prepared tins three-quarters full. Save the leftover batter for a second baking. Bake for 22 minutes, or until the muffins are pale brown with rounded, cracked tops. A toothpick inserted into one of the muffins should come out with a few moist crumbs attached. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the pan. Cool them for 5 minnutes more before serving. If storing or freezing the muffins, cool completely before putting into air tight containers or freezer bags. These muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.
Peel two of the onions and cut each into eight wedges. Pour 4 tbsp of the oil in a large roasting tin. Add the onion, cubed sweet potatoes and peppers and mix well with the oil. Turn the oven to 200c/400F/Gas 6, put the tin in the oven and roast the vegetables for about 35 minutes, turning them half way through. Meanwhile peel and roughly chop the other onion. Heat the remaining 2 tbsp of the oil in a large frying pan and fry the onion until it begins to soften. Add the garlic and spice mix and stir well. Add the tinned tomatoes and their juice, breaking them up if necessary with a wooden spoon. Cook for about 5 minutes. Stir in the stock, then check the seasoning adding salt and a little sugar to taste. Stir in the chickpeas. When the vegetables have been cooking for 35 minutes, pour over the spiced tomatoes and chickpeas and mix well. Turn the oven temperature down to 190C/375F/Gas5 and cook for another 20 to 30 minutes until vegetables are well cooked, turning them half way through. Just before the end of the cooking time, wash the spinach, remove any rough stalks, slice them finely and stir them into the bake. Return the tin to the oven for another 5 minutes. Serve with sour cream or yoghurt.
Put fruit in a 6" baking dish. Add Sprite Zero so that there is about 1/2" in the dish. Top with oatmeal. Bake at 350 until bubbly, about 20 minutes.
.Mix first four ingredients til creamy and place in a glass pie dish.Bake at 350 for 15 minute or until crusty on edge. Remove for oven and top with crumbled Ritz and bacon pour glaze over top and serve with crackers Melba toast or pretzels.
Preheat oven to 350°. Saute mushrooms in butter. Remove w/ slotted spoon to paper towels and blotdry thoroughly. Beat eggs w/ sour cream, cottage cheese, Parmesan, flour and seasonings. Drain crab and blot dry with paper towels. Fold mushrooms, crab and Monterey Jack into egg mixture. Spread into (ungreased) 10" Pyrex pie plate. Bake 45 minutes, or until knife inserted in center comes out clean.
Combine the chicken with all of the ingredients except tortillas. Brush 1 side of each tortilla with vegetable oil. On the non-oiled side, top half of each tortilla with the chicken mixture and Fold in half. Cook in a large skillet or griddle over medium low heat for at least 3 - 4 minutes per side or until the cheese is melted and the tortilla is lightly browned. Cut each quesadilla into 3 wedges. Serve with salsa and sour cream, if desired.
Combine ingredients and pour into a 9 x 13 baking dish. Bake at 325 for about 45 minutes or until lightly browned on top.
In blender or coffee grinder add all ingredients except Live-Bac. Blend until combined and the mix is as fine or finer than ground coffee. Pour blender contains into a storage container and add Live-Bac. Shake well to mix. Refrigeration is recommended but not necessary. Enjoy mixed in kibble with a small amount of water added. When first introducing this supplement into a dog's diet start with 1/4 the recommend amount and slowly increase serving size to the recommend quantity over a week or two. I am not a veterinarian nor am I an animal nutritionist Please; seek the advice of your veterinary before adding any new supplement to your dog's diet. I also encourage you to do your research. DO NOT FOLLOW ANY OF THIS INFORMATION WITHOUT DOING YOUR OWN RESEARCH FIRST AND DISCUSSING WITH YOUR OWN VET.
In a large casserole dish, brown the duck breasts for about 8 minutes. Take the duck breasts out of the casserole. Keep 1 tablespoon of the duck fat, and pour away the rest. Brown the chicken drumsticks in the casserole dish for about 10 minutes, until they are golden on all sides. Take the chicken out of the casserole. Put the halved shallots (or chopped onion), crushed garlic and bacon into the casserole, and heat, stirring, for 5 minutes. Return the duck and chicken to the casserole. Add in the drained cannellini beans, tomatoes, chicken stock, chopped herbs and salami. Bring to the boil, then simmer it on the stovetop for an hour and a half. Instead of on stovetop, you could put it in the oven for an hour and a half at a medium heat. (I think I used 160 degrees C.). Season with salt & black pepper. I served this with new baby potatoes tossed in butter, french bread and a salad, and added parsnip and turnip mashed together - but then I had 3 more guests than I'd expected!
Cook pasta in boiling water for 10 - 12 minutes until al dente. Meanwhile, cut the Velveeta into cubes and add it to the cream and butter in a large saucepan over low heat, stirring often. Drain pasta well and add to Velveeta mixture and gently mix to coat.
Gently wash cucumbers and thinly slice, discarding a slice from both ends of each cucumber. You should have about 8 cups. In a large, nonreactive bowl, toss cucumber slices with salt. Let stand two to three hours, drain. In a large nonreactive bowl, stir together remaining ingredients. Pour over cucumbers and stir well. Cover and refrigerate eight to 10 hours. Pack mixture and syrup in freezer bags or rigid containers and freeze. Thaw in refrigerator eight hours before serving.
Chop the onion, and soften it in the butter with the curry powder. When the onion is soft, remove the pan from the heat. Toss in the drained tuna and drained sweetcorn, and stir thoroughly. Dissolve the cornflour in a little of the milk, then add all of the milk and the cornflour-milk mixture to the contents of the saucepan. Beat rapidly with a wooden spoon. Return the pan to the heat, and bring to the boil, stirring constantly. When the sauce is bubbling and thickened, stir in the lemon juice and coriander/parsley, then season with salt and pepper. Serve hot, with rice or pasta or toast or baked potatoes.
Brown beef shanks on all sides in mixture of heated butter and oil in a 6-quart Dutch oven. Mix in onions and carrot, stirring until limp. Add garlic, sauerkraut, water, tomatoes and their liquid, pepper and bay leaf. Bring to boiling, reduce heat, cover and simmer for about 3 hours or until meat is very tender. Remove beef shanks with a slotted spoon. Discard bones and any fat. Return meat to soup in chunks. (At this point, soup may be covered and chilled until ready to serve; skim fat, if necessary). Reheat soup to serving temperature. Taste and add salt, if needed. Top with sour cream, if desired.
Preheat oven to 350 degrees. Butter bottom and sides of a tall 9-13" casserole dish. Boil 4-6 quarts of water in a large sauce pot. Add olive oil and salt, add pasta, stir. Simmer to al dente, about 6 minutes, stirring occasionally. Drain immediately and pour into buttered casserole dish. While pasta is boiling, cut cheese into 1/2" cubes, stir these into the cooked, drained pasta in casserole dish. In same, now-empty pasta pot: melt butter, whisk in flour and salt, cook on high until bubbling for 30 seconds, whisking constantly. Add milk, whisking until smooth. Pour over macaroni and cheese. Bake at 350 degrees for 50-60 minutes.
Pre-heat oven to 325 degrees. Spray a 9x9 square pan with cooking spray and set aside. In a medium bowl combine oatmeal, protein powder and dry milk. Set aside. In another bowl beat together using an electric hand mixer the cream cheese, egg whites, bananas, water and oil. Add the oat mixture to the wet ingredients and continue to beat until the two are combined. Pour batter into the prepared pan and bake for 30-35 minutes, or until toothpick comes clean when inserted. Cut finished product into 6 equal bars.
Place all ingredients in a blender and process until frothy and all the banana and coffee cubes are pureed. Pour into glasses and sprinkle with nutmeg, cinnamon or cocoa. Serve immediately.
Preheat oven to 350. Sprinkle both sides of chops with salt and pepper; place in a lightly greased/sprayed baking dish. Mix remaining ingredients and evenly pour over pork chops. Cover and bake at 350 for about 45 minutes, or until pork is slightly pink in center. Uncover and bake 5 minutes longer. Serve.
Arrange one layer of tomatoes in the bottom of 13 x 9 casserole. Sprinkle with sugar, salt and pepper, garlic powder, 1/2 of bread crumbs and 1/3 cheese. Repeat layers twice ending with crackers or crumbs on top. Melt butter and pour over the bread crumbs on top. Cover and bake at 400 degrees for 45 minutes. Add remaining cheese, bake uncovered until cheese melts about 15 more minutes.
In large bowl, combine salad ingredients and toss to mix. In a covered container, combine all dressing ingredients. Shake vigorously until well mixed. Wait until ready to serve to add dressing to salad. Pour over salad and toss to coat evenly.
For cake: In bowl, sift 3/4 cup of the sugar with the flour; in large bowl, beat egg whites until soft peaks form; beat in almond extract and remaining sugar, 2 tblsps at a time, until stiff and glossy peaks form; sift flour mixture over top, 1/4 at a time, gently folding in after each addition; fold in chopped pecans; scrape into ungreased 10-inch (4L) tube pan; run spatula through batter to eliminate any large air pockets; smooth top. Bake in centre of preheated 350F (180C) oven until top springs back when lightly touched, 45-60 minutes; invert pan; let stand on legs attached to pan, or set on bottle or funnel, until cooled completely. For caramel sauce: In saucepan, bring butter and half of cream to boil; add sugar and remaining cream; return to boil; reduce heat and simmer for 5 minutes; remove from heat; set aside to cool to room temperature. Remove cake from pan; cut into 3 layers; in large bowl, whip cream, icing sugar and vanilla; place bottom cake layer, cut side up, on flat cake plate; using piping bag fitted with star tip, fill hole of cake with whipped cream mixture; pipe border on top around edge; pour 1/4 cup (50mL) of the caramel sauce inside border; repeat layers once; top with remaining cake layer, cut side down. Spread 3 cups (750mL) of the cream mixture over top and side; pipe rosette in centre; pipe border around edge; spread thin layer of caramel sauce inside border; garnish with pecan halves.
Pre-bake the pie crust. Preheat the oven to 375°F. Heat the oil in a skillet over medium heat and cook the onions until soft. Add garlic and cook one additional minute. Season with salt and pepper. In a food processor, combine the tofu, soy milk, nutrional yeast mustard, cayenne, and salt. Process until smooth. Fold together tofu mixture, veggies and cheese. Pour into crust and bake until firm and lightly browned, about 45 minutes. Allow to cool slightly before cutting.
In a small saucepan, bring the water, sugar and butter to a boil. Boil for 2-3 minutes until sugar is dissolved. Remove from heat; add the chocolate chips and almond extract. Whisk until chips are melted and mixture is smooth. Serve warm over ice cream. Goes well with bananas, or toasted coconut.
Place fish on a broiler rack that has been coated with a non-stick cooking spray. Brush tops of fish with 3 tablespoons of the butter or margarine. Dust with flour. Sprinkle with paprika. Broil 5-6 inches from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over the fish. Broil 5 minutes longer or until fish flakes easily with a fork.
While chopping or dicing turkey, cook wild rice mix. Place in bowl and toss the turkey, wild rice, celery, onion, and water chestnuts.Add the mushroom soup, as well as the mayonnaise , mixing to a fairly creamy mixture. Add to a large rectangular casserole dish, cover with foil, place in refrigerator until the next day. Makes 6-12 servings, according to smaller/larger ingredient portions given. Cook at 350°F 1 hour; let sit five minutes and then serve. Excellent for church, community gatherings, as well as large family get-togethers.
Place cheeses in small mixing bowl; let stand at room temperature until softened. Cream cheeses together. Mix all remaining ingredients, except for dried beef, into cheese mixture until smooth. Put on waxed paper and form into a ball. Refrigerate for 30 minutes. Spread dried beef out on waxed paper, and roll the cheese ball in it.
In a large soup pot, heat oil and saute onion, potatoes, and garlic until onion is just tender, about 3 minute Add spices and cook stirring for 30 seconds. Add 2 cups broth and bring to a boil. Reduce heat and simmer, covered, for 15-20 minuts, until potatoes are tender. Add coconut milk and stir to mix. Transfer about half the soup to a food processor and process until smooth. Return to pot and add additional 1/2 cup broth if needed to thin. Stir in chickpeas and spinach and cook for 2 minute more, until spinach is just wilted. Season with salt and pepper, and serve hot. Add more beans and spinach for a heartier texture. Round out the meal with warm pita bread, chutney, and cucumbers and shredded carrots topped with plain yogurt.
Loosen the oysters from the half shell for easier eating but leave them in their half shells. Heat the oven to 350°. Arrange the oysters on a baking sheet; set aside. Mix the garlic, blue cheese, bread crumbs, butter and tarragon in a small bowl; top oysters with the mixture, dividing evenly. Bake oysters until topping is bubbly and beginning to brown, about 12 minutes.
In a large bowl, combine the chicken, egg, bread crumbs, tomato paste, salt, pepper, garam masala, and 3 tablespoons chopped cilantro until well incorporated. Shape into meatballs about the size of a golf ball. Set a large skillet with high sides over medium-high heat with the ghee. Once hot, sear the meatballs in batches, for about 8 minutes, turning over halfway. Transfer to a plate and continue browning the rest of the meatballs. You don't need them to be fully cooked, just brown in color. They'll continue to cook later on. Add the remaining tablespoon ghee or oil to the same skillet over medium-high heat. Once hot, add in the onion, garlic, and peppers and cook until softened, about 3 to 5 minutes. Stir in the ginger, spices, and tomato paste. Stir and cook for about 1 to 2 minutes, or until the tomato paste has darkened. Stir in the canned tomatoes. Bring to a simmer and stir in heavy cream and 3/4 cup cilantro. Place the meatballs into the sauce, lower the flame and simmer until the sauce has reduced slightly and thickened and the meatballs have fully cooked through, about 30 to 40 minutes. Garnish with fresh cilantro leaves. Serve the masala with cooked basmati rice and naan.
Whisk together orange juice, vinegar and honey. Drizzle olive oil into mixture and whisk until blended; set aside. Place beets through the shredding disc of a food processor. Toss beets with half of dressing mixture. Toss romaine with remaining dressing and divide among 4 salad plates. Top each plate with beets. Sprinkle with pistachios and feta cheese.
Heat olive oil over medium heat in large frying pan. Cook onions until softened (do not brown). Add peppers and cook until soft. Add tomato sauce, salt and pepper. Bring to a boil. Simmer on low for 10 minutes. Add to spaghetti.
Preheat oven to 180°C. Grease a 20cm x 30cm lamington or slice pan. Combine the flour, nutmeg, almond meal, sugar and butter in a medium bowl. Press the mixture evenly into the pan to form the slice base. Bake in moderate oven for 12 minutes or until lightly browned. Remove the slice base from the oven and reduce the oven temperature to 160°C. For the topping- combine the egg, sugar and honey in a medium bowl and stir in the melted chocolate. Pour the topping over the base. Sprinkle with the slivered almonds. Bake for 40 minutes or until the topping has set. Cool in the pan and refrigerate for several hours before cutting. This slice will keep up to a week in the refrigerator. Cooking time does not include refrigeration time.