HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and saute until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes. Cook pasta in large pot of boiling salted water until 'al dente'. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve. Makes 4 servings. That's it!
Mix the barley and water in a heavy-based saucepan and bring slowly to the boil. Reduce heat and simmer for one-and-a-half hours, stirring occasionally. Add the currants, raisins and salt and simmer for another 15 minutes. Serve sprinkled with sugar and the cream.
Run vegetable peeler down length of each carrot, shaving into ribbons. Melt butter in heavy large skillet over medium heat. Add lemon peel and ginger; stir 1 minute. Add carrots and bell peppers. Saute until just tender, about 5 minutes. Meanwhile, cook pasta until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup reserved cooking liquid, cheese, and lemon juice to skillet with sauce. Toss until sauce coats pasta, adding more cooking liquid if dry. Season to taste with salt and pepper.
Whisk 2 tablespoons oil and lime juice in a large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes. Heat remaining 2 tablespoons oil in a large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; saute 5 minutes. Mix in tomatoes, coconut milk, half of the cilantro and half of the green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season sew with salt and pepper. Transfer to a bowl and sprinkle with remaining cilantro and green onions.
Fill blender with the soaked oatmeal mixture, ricotta cheese, milk, and ice cubes. Turn on a low blending speed to get it going. When things are looking smooth and blended, open the ingredient hatch on the lid of the blender, (or just the lid if yours doesn't have one - just make sure it's going low enough to where you won't have an explosion), and add your protein powder and cocoa powder while it's still going. Replace cover and turn on high for a few seconds to make sure it's all nice and smooth. Pour into a tall glass with a straw and enjoy!
Combine all ingredients in a saucepan, bring to the boil and simmer for 2 minutes. Pour into a jug to serve over your desired meat.
Preatheat oven to 350°F. In bowl, combine potatoes, melted butter, salt, pepper and garlic powder. In separate large bowl, combine cheese, spam, soup, sour cream, milk, and onion. Add spam mixyure to potato mixture,. Mix well. Pour into prepared 2 quart baking pan. Sprinkle with potato chips. Bake for 45 to 60 minutes or until thoroughly heated.
In 3-quart saucepan, combine butterscotch chips and peanut butter. Cook over low heat, stirring constantly, until smooth. Remove from heat. Stir in Rice Krispies cereal, mixing until well coated. Press mixture evenly into 9x9x2" pan coated with cooking spray. Chill until firm. Cut into bars to serve. Store in airtight container in refrigerator. For variation, add one of the following with cereal: 1/2 cup mini marshmallows, 1 cup peanuts, 1 cup raisins, or 1 cup coconut.
Grease an 8-inch square pan. Slowly add in sugar to softened cream cheese. Combine well with each addition of sugar. Add other ingredients in to mix; blend well. Pour mixture into pan. Refrigerate for several hours before cutting up. Enjoy!
Preheat oven to 425*F (200*C). Lay pastry on floured work surface and cut into 7. 5 cm rounds. sit the circles on an oiled baking sheet and score a circle about 2. 5 cm from the edge of each disc by pressing gently with a 5 cm cutter. Pierce the middle with a fork, brush each edge with egg and top with a little cranberry sauce. Slice the cheese 5mm thick so that you have a slice per pastry disc. (discard end rinds) Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper. Bake for 10 to 15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm with a garnish of rocket leaves.
Cook and drain the macaroni as directed on the package. Pour macaroni into a large bowl. Add diced tomatoes and tomato sauce and stir well to combine. Serve. Can be served cold or hot, I prefer it cold.
Spray a casserole dish (I don't know what size-ha!) with cooking spray. Toss in veggies and chicken. Dump the soup, milk, and spices in and give it a little whirl with a spoon. Cover with saran wrap and either place in the fridge for later or microwave on high for 6-8 minutes, stirring once. If you choose to refrigerate it, microwave on high for 10 minutes, stirring twice. Preheat oven to 400. Mix up the crust ingredients and pour over top. Toss some salt and pepper on top, if desired. Set in the oven and allow to bake 15 minutes or until the biscuit crust is golden. Remove from oven and allow to cool for 10 minutes before taking your first big bite.
Spray a pie pan with pam. Layer chicken in bottom of pan. Follow with all the veggies except the mashed potatoes. Mix curry with soup and spread over vegies. Spread potatoes over veggies to seal in all. Add dabs of butter over potatoes sprinkle with paprika and cheese. Bake 25 minutes 350 degrees. Slice, serve, and enjoy!
Start by preparing all your salty ingredients. Parmesan (grate), anchovies (pound), garlic (pound with a pinch of salt), salt (pour), Worcestershire sauce (remove cap). Make a Stiff, unsalted Mayo (see how to make mayonnaise - it's a little later in the book). Steady the bowl with a damp dish towel. Work in each salty ingredients a little at a time. Then add lemon and vinegar. Then taste. Now Stop. Needs salt, right? But what else? More anchovy? More Parm? Add some. Now taste again. Maybe add a little more Worcestershire. Taste again. Keep repeating (step 4) this till it tastes just right, adjusting with actual salt as needed. Then, once you've nailed it, dip some lettuce in for a final taste. Perfect. Toss with crispy lettuce and torn croutons. Top with parm and pepper to taste. Eat. Recipe courtesy of Salt Fat Acid Heat by Samin Nosrat. Get the book here: https://www.amazon.com/Salt-Fat-Acid-Heat-Mastering/dp/1476753830.
1. Brown roast in frying pan. 2. After browning put roast in crock pot. 3. Drain half the brine off the sauerkraut and pour sauerkraut over the roast. 4. Core apple and slice thinly. Put on top of sauerkraut. 5. Peel and chop onion and place on top of the rest. 5. Sprinkle brown sugar over top. 6. Pour beer over the top. 7. Cook on high for 5 hours or low all day until roast is tender. Salt & pepper to taste as some sauerkraut is salty. I serve with mashed potatoes and a veg.
Preheat oven to 350 degrees, spray 8 x 8 casserole dish with cooking spray. Microwave spinach for 5 minutes, squeeze dry with paper towels. Drain artichoke hearts and coarsely grind in food processor. Combine all ingredients (except pepperjack cheese) in large bowl and stir until well blended. Spread into bottom of casserole dish and sprinkle with Pepper Jack cheese. Bake 30 minutes. Serve with tortilla chips.
Cut the chicken wings into three sections; discard wing tip sections. In a gallon-size resealable plastic bag, combine the hot pepper sauce, butter and vinegar. Add chicken wings, seal bag and toss to coat evenly. Refrigerate for 4-8 hours. Place chicken on racks in two greased 15-inch by 10-inch by 1-inch baking pans. Sprinkle with dressing mix and paprika. Bake, uncovered, at 350 degrees for 40-50 minutes or until juices run clear. Note: 3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.
Boil the milk, add custard powder, vanilla essence and sugar. Cook for two minutes. Leave aside to cool. prepare jelly as pre the instructions and leave aside to cool. Cut the cake into two parts and set it in the casserole. Pour the custard and the jelly over the cake. Put it in the fridge for half an hour. Then remove it and spread the cream over it. Serve chilled! Decorate with canned fruits (as per desire). Note: The jelly should be in a liquid state in the step no.4
Heat oven to 400. Whisk eggs in bowl until smooth. Whisk in milk. Stir in seasonings, cheese, onion and bacon. Melt butter in a 9" oven-proof frying pan or omelette pan. Pour egg mixture into pan. Sprinkle with Parmesan cheese. Bake at 400 for 20 minutes or until set and golden. Garnish with additional bacon if desired. Serve immediately.
Rub chicken with seasoning. Prick chicken all over with fork. Stuff lemon in cavity and secure legs with kitchen string. Refrigerate for about 3-4 hours. Longer the better. Take out of fridge and roast breast-side up in a 220 degree centigrade oven. For fan ovens, it's 200 degrees. Roast for about 45- 1 hour, depending on size and doneness required, eg for crispier skin, a longer time. For a fan oven, you may want to turn the chicken 180 degrees (I do that). You may also wish to subtitute Rosemary with Oregano.
Over medium heat, melt the butter in a large saucepan and saute the onions until tender. Stir in the potatoes and radish greens. Pour in the chicken broth (Use less if you want a thicker soup, you can always add broth later to thin it). Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until potatoes and stems are tender. Remove from heat and allow to cool a bit. Pour into a blender and blend until smooth. (My upright blender works great, my immersion blender didn't work as well.). Return to the saucepan. Reheat on low if needed. Stir in the yogurt (this makes it creamier, but it is tasty without it too). Optional is to dish up the soup first, then put a small dollop of yogurt into the bowl and give it a little swirl. I find this soup is very versatile. If the radish leaves are younger, then the soup more mild so I may add different seasonings. Our family has wide tastes, so I'll serve it as is and let individuals add a dash of tobasco or other seasonings, or sprinkle on some cheese. Sometimes I add in a carrot or other leftover veggies with the potatoes.
Warm 3/4 cup wine in saucepan and remove from heat Add raisins and soak for 2 - 4 hours Put apricots in saucepan and cover with water Bring to boil and simmer for 40-45 minutes till very tender Drain and reserve liquid if any left Process apricots in food processor or mash till smooth Put in large bowl Add drained raisins, reserving the wine Mix in white sugar, cinnamon, 1/2 tsp wine (from the raisins), vanilla, brown sugar Allow to cool Mix in cashews Butter a 13X9X2 baking pan Open filo sheets and cut to size of pan Process one at a time keeping the rest covered Brush butter on top of one sheet and place in pan Repeat with 10 sheets one at a time and layer them in pan Cover last sheet with apricot mixture Cover with the next 10 filo sheets buttering each one as before Slice through the top layers diagonally to create diamonds Bake at 350 for 40 - 45 minutes till brown on top Put on rack to cool before adding syrup SYRUP In saucepan mix honey, water, nectar (reserved from apricots), sugar, vanilla and wine (from the raisins) Bring to boil and simmer for 5 minutes Allow to cool completely Drizzle on Baklava Cover and cool for several hours Best if cooled overnight
In a large Dutch oven or stock pot, brown bacon and render fat. Add beef and brown. Cut the onion, carrot and celery in half cross-wise and add to pot with beef. Also add beets whole with skin, shredded cabbage and water. Add pepper corns and bay leaves. Bring to boil, then turn heat to medium low, cover and simmer 1 1/2 hours. After an hour of cooking start boiling potatoes whole (skin on or off your choice) in a separate pot until soft (45 minutes). When soup is ready turn off heat, with a slotted spoon remove the celery carrot and beets. Discard celery and carrots or use for something else. Leave beets on a separate plate or bowl until cool enough to handle (10 min). Peel and grate beets back into the soup pot. Add grated carrot. Bring soup back to boil. Add vinegar and lemon juice. Cook 5 minutes longer. To serve place a boiled potato in bowl and ladle soup on top. Add a dollop of sour cream to each bowl. Enjoy.
Preheat oven to 400°F. Line 12 muffin cups with paper liners. In a large bowl, whisk together flour, sugar, baking powder, salt, basil and baking soda until combined. Stir in cheddar cubes. In a medium bowl, whisk together sour cream, eggs and butter until smooth. Stir into flour mixture just until well combined and no dry spots remain; stir in sweet pepper (batter will be very thick). Spoon batter into muffin cups, dividing evenly. Spoon 1 tsp pizza sauce on top of each muffin; sprinkle each with shredded mozzarella. Bake about 20 minutes, until golden and a toothpick inserted in centre of one of middle muffins comes out clean. Let muffins cool in pan at least 5 minutes before removing, then let cool completely on a wire rack. You can freeze muffins in an airtight container for up to 1 month; defrost at room temperature.
1. Bring to a boil for 2 minutes stirring. 2. Remove from heat. Allow to cool to lukewarm. 3. Put mixture in a blender till it is pureed. Pour in bottle. 4. Cap tightly and refrigerate to use within 90 days.
If using fresh mint, wash it and allow to dry completely; mince finely. Peel garlic and grate it; mix into mint. Peel onions. Drop a layer of onions in a large jar, sprinkle with mint mixture and salt; repeat layers until the jar is full. Pour in vinegar to the top of the jar, and place the lid on tightly. Store in a refrigerator for at least one month up to 2-3 months. When removing onions from the jar, use a clean utensil.
Cut elephant into bite size pieces. This should take about 2 months. Add enough brown gravy to cover. Cook over hot fire for 3 weeks. This will serve 3800 people. If more are expected, the two rabbits may be added, but do this only if necessary as most people do not like to find hare in their stew.
In large stockpot, boil water for pasta. In a large saute pan, heat 2 tablespoons olive oil over medium heat. When shimmering, add onions. Fry for 2 minutes. Add garlic, fry additional 1 minute until fragrant. Add the white wine and chicken base (stir chicken base in the wine first & mix well before adding to pan.). Using your spatula, scrape any brown bits off the bottom of the pan. Let the wine reduce to half - about 3 minutes. In the meantime, boil your pasta, ending one minute shy of done. Add cajun seasoning, salt, pepper, paprika and tomato paste. Stir. Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the creme mixture reduce to half - about 5 minutes. Drain the pasta well - add pasta to the creme sauce. Toss with freshly chopped parsley and some cheese.
Heat olive oil in large skillet. Add chorizo and cook on medium heat for 3-4 minute Add chopped mushroom stems and sweet potato. Cook for 5-6 more minutes, until mushrooms release their moisture and begin to dry. Add onion and garlic, cook until fragrant and slightly transparent, another 2-3 minute Season with paprika, salt, and pepper and cook for 1-2 minutes more. Remove from stove and allow to cool. Stir in chopped parsley and grated parmesan. Preheat oven to 400 deg. With mushroom caps arranged in a baking dish, add 1-2 tbsp stuffing to each. Sprinkle tops with panko and bake for 20-30 minute.
Preheat oven to 350. Mix 1/2 cup nonfat milk with the dry milk. Whisk in remaining milk, egg, sugar, and vanilla. Blend Well. Strain into a large bowl, skimming off any foam or bubbles. Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around edges, but still loose in the center, about 40 to 50 minutes. Remove from oven and leave in water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand held torch to melt sugar. If you do not have a torch, place under boiler until sugar melts. Re chill custards for a few minutes before serving. Serves 6.
Preheat the barbecue (setting the burners to hig) or preheat oven to 400°F / 200°C with the rack in the middle position. For the BBQ -Place each chicken leg on a double sheet of foil. Top each chciken piece with some honey and a rosemary sprig. Season with salt and pepper. Lift the edges of the sheets of foil and crimp them together to form a tightly sealed packet. Your chicken will have a double layer of foil. Grill until the chicken is cooked and the meat falls from the bone- approx 15 minutes per side. Oven Method -- Arrange the chicken (not wrapped in foil) on a baking sheet and cook for about 45 minutes.
Mix coconut, peanuts and sugar. Set aside. Mix flour and salt in large mixing bowl. Slowly stir in 3/4 cup hot water until a dough forms. Transfer to a floured board and knead until stiff, about 5 minutes. Combine ginger with 5 cups water in large pot. Bring to a boil. Adjust heat so water simmers steadily but not violently. Meanwhile, form dough into 1-inch balls. Cook balls until they float to the surface, about 5 minutes. Remove with a slotted spoon. Toss with reserved coconut-peanut mixture.
Preheat oven to 350°F. Wash and dry tomatoes before chopping into small pieces and place in skillet with 1 tbsp olive oil, salt and pepper. Heat thoroughly, then let cool. Cut mozzarella cheese into small cubes and mix with tomatoes adding in basil. In separate bowl mix beaten eggs, flour and yeast. Incorporate in small amounts the olive oil and milk, pre heating in the microwave for approximately 30 sec. Add gruyere to milk mixture, then combine both mixtures together. Pour into ungreased small bread pan and bake for 45 minutes.
Combine celery, peppers, onion, garlic and mushrooms with 1 T water and 1 T butter in a 2 quart microwave-safe dish. Cook uncovered on high for 3-4 minutes, stirring after every minute. Drain. Stir in spaghetti sauce, olives, tomato paste, salt and pepper. Slice chicken breasts in half lengthwise. Slide chicken into casserole dish with other ingredients, turning to coat with sauce. Arrange with meatiest portions out towards the outside of the dish. Cover and cook 10-12 minutes on high, or until chicken is cooked through. Serve over hot pasta or rice.
Peel pears. Core pears from bottom, leaving stems attached. Place pears upright in slow cooker. Mix remaining ingredients except cornstarch and orange juice; pour over pears. Cover and cook on high heat setting 2 to 2 1/2 hours or until tender. Remove pears from cooker; place upright in serving dish or individual dessert dishes. Mix cornstarch and orange juice; stir into sauce in cooker. Cover and cook on high heat setting about 10 minutes or until sauce is thickened. Spoon sauce over pears. **Use 1/4 cup honey instead of the maple syrup for a change of pace.
First thing to do is boil the eggs and drain the pimentoes, set aside. While the eggs are boiling, get a nice large bowl out with a tight lid. Once eggs are cooling in cold water, get out small saucepan and mix, beaten egg, vinegar, & sugar. You will cook this on med. heat until thick. It will smell at first and then thicken quickly. Once done, place half into large bowl and set the rest aside. Once boiled eggs are cool, peel and chop fine. I use a processor but watch closely so they don't over-blend to mush. You want it to be a slight bit chunky. Add half to the bowl, don't mix. In a microwave safe dish, place chunks of half of the Velveeta around the outer part of the bowl and melt in microwave stirring once or twice until melted, but not burnt. It's okay not to melt 100%, you can stir it and the heat alone will melt the rest. Scoop into the bowl and stir slightly. Be sure to get the sauce underneath into the cheese. Add the remaining eggs, don't mix. Melt the other half of the Velveeta. Add to bowl. Add remaining sauce and pimentoes, mix well. Once all is together add the mayo or salad dressing. Mix in well. If it hasn't cooled a bit by now, let cool enough to refrigerate. Don't worry if it gets bubbles or gets a little moisture on top of the spread, this is normal. Just re-stir if needed. The sauce that you have added will keep this spread "spreadable" the entire time you have it. Enjoy on crackers or celery. NOTE: If you need to cut this recipe in half, use 3 hard boiled eggs. It's best to have a bit extra. But, make all the sauce and use half. Throw the rest away. It is much easier to divide the sauce once it's made.
Make incisions on the chicken Season with salt and pepper add the lime juice and leave to rest for a couple of minutes. mix the soya sauce,honey and tobasco sauce. place the chicken drumsticks in the sauce and mix well till coated and let marinate for half hour. coat the chicken with the breadcrumbs (Easy way to do this is put the breadcrumbs in a plastic bag and drop the chicken in and coat them without getting your fingers messy and the leftover breadcrumbs can be re-used with out it getting lumpy.) Place it on a greased tray and put it under the grill at first on medium setting to ensure the chicken is well done on the inside and turn it up to crisp the outside. this should take approximately 20 minutes. Turn the chicken once while cooking.
1. Heat olive oil in large pot over medium-high heat. Once oil is hot, add garlic and cook for a minute or until fragrant and slightly golden. 2. Add onion and pepper and cook for a few minutes or until onion is translucent. 3. Add in tomatoes, cumin, chili, cinnamon, curry powder, and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down. 4. Add broth, quinoa, and lentils, and bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded. 5. Stir in black beans, kidney beans, salt and cilantro. Chili will continue to thicken. 6.Taste and adjust seasonings if needed. Simmer a few more minutes.
Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine. Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the fish and cook until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining 2 teaspoons oil and fish, adjusting heat as needed to prevent burning. Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.
Place brisket in heavy heated Dutch oven. Brown meat on all sides over medium heat. Add onions and garlic. Brown, about 15 minutes. Add remaining ingredients. Cover pot and simmer about 3 hours until meat is tender. You can heat it in the oven if the meat is too large for the pot. This is best made ahead and you can freeze and reheat it. Slice meat against the grain.