HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir all together. Make small balls. Put in pan. Top with BBQ sauce. Seal with foil. Bake at 350 1 1 1/2 hours.
Put the saffron threads into a small bowl of hot water and allow to soak. Heat the vegetable oil in a large saucepan with a low heat. Add the onions and cook for 5 minutes, stirring. Add the butter, cumin, cinnamon, salt, pepper, paprika and bay leaves and cook for two minutes, stirring constantly. Add the rice and continue to stir for three minutes. Add the saffron and stock. Bring to the boil then simmer for 20-25 minutes, or until all liquid has been absorbed. If necessary, add a little more stock and cook until rice is tender and all the liquid has been absorbed. Discard the bay leaves, season, stir through the cashews and serve.
In a large bowl, mix together first 4 ingredients. Add chicken and turn to coat. Place on foil-lined, rimmed baking sheet; spread with any remaining sauce. Bake in preheated 425F (220C) degree oven for about 25 minutes for breasts and 35 minutes for thighs.
In a large saucepan, melt 3 tablespoons of the butter over moderately low heat. Add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the tomatoes and bring to a boil. Reduce the heat and simmer, partially covered, until thick, about 45 minutes. Stir occasionally during cooking. During the last 10 minutes of cooking, put a large pot of water on the stove and bring to a boil, getting ready for the pasta. Mash the tomatoes with a potato masher until all large pieces are broken up. (Original recipe says to run through a food mill, but I don't think it's necessary) Add the heavy cream and bring the sauce to a boil over moderate heat. Add the shrimp and basil and cook just until the shrimp are pink, about 4 minutes. Add salt to the pot of boiling water, then add the pasta. Cook until the pasta is just done, about 3 minutes. Drain. Toss the pasta with the remaining 1 tablespoon butter. The original recipe says to serve the pasta topped with the sauce, but we like to just mix it all together in the pot and serve already coated. You can pass freshly grated parmesan at the table, if desired.
Combine cheese with mayo, chopped nuts and onions. Mix in black pepper and cayenne, and blend thoroughly. Press into a 3-cup ring mold. Refrigerate for at least 2 hours. To serve, dip mold into a pan of hot water for 15-20 seconds before turning out onto a serving platter. Fill center with strawberry preserves. Serve with crackers of your choice.
Comvine all ingredients except shrimp, and stir with a whisk. Skewer shrimp (if you are using wooden skewers, be sure you have soaked them in water for about 30 minutes.) Brush one side of shrimp with mixture, and grill for 2 minutes. Turn shrimp, brush other side with glaze and cook another 2 minutes or until done.
Base: Mix everything together, adding sugar to taste and chill. Follow instructions from ice cream maker. To add fruit: Mix everything together, adding sugar to taste, blend to a puree, add to base and chill. Follow instructions from ice cream maker.
Brown ground beef with salt, onion, and green pepper. Drain grease. Add remaining ingredients. Bake 1 hour at 350 degrees.
In a large bowl or jar, mix the yeast with the water. If you are using active dry yeast, let the mixture stand for about 10 minutes. Sprinkle the flour onto the yeast mixture and whisk it in to form a thick batter. It is not essential for the batter to be smooth. Cover it with plastic wrap and let the batter stand in a warm (80-85°F) place for about 24 hours, or until it is frothy.
Place all ingredients in a microwavable bowl. Stir. Place in microwave (covered) and cook on high until completely melted, stirring often. The time will depend on the strength of your microwave. Enjoy with tortilla or corn chips. 1 small onion, diced, and 1/2 green bell pepper, chopped, may be substituted for the salsa. We find the salsa to be quicker. When taking to parties, we microwave this in a large glass bowl that fits in my portable case. We use the heat pack in the case to keep it warm until we get to the party, and then pour into a crockpot, turned on to low.
Put lentils, onion, cinnamon and bay leaf in pot with enough water to cover. Bring to the boil, turn heat low and leave until the lentils have soaked up all the water. Add salt, turmeric and coriander, and mash with a wooden spoon or with a potato masher. Add water depending on the consistency you want, stir and bring to the boil. Allow to cook for 3 minutes and then remove from heat. Using a small frying pan, heat the oil until very hot add the chillies and the garlic. Remove the chillies once they have darkened and add them to the daal. Take the pan off the heat once the garlic turns brown, pour the oil and the garlic into the daal. Add the fresh coriander, stir and cover. Serve as a soup, or part of a main course with rice/ roti/ naan bread.
Preheat oven to 350°F. Heat oil in pan over medium heat. Add chicken and cook 5 minutes, or until brown. Transfer chicken to casserole dish. Add onion and celery to pan and cook 5 minutes, or until onion is soft. Add mushrooms and garlic and cook 2 minutes, or until mushrooms soften. Add tomatoes and bouillon. Bring to boil, then pour everything into the casserole dish. Cover dish tightly and bake in oven for 35 minutes, or until chicken is tender. Add lima (broad) beans, olives if using, and half the thyme, and cook another 10 minutes or so. Season with pepper and remaining thyme, and serve with pasta or rice.
Cut chicken into bite-size pieces. Heat oil in large skillet over medium heat. Add chicken and onion. Sautee for about 3 minutes. Add green beans, undrained tomatoes, carrots, potatos, rice, salt and pepper. Mix gently. Pour water over top of chicken mixture. Cook, covered, over medium-low heat for 20 minutes or until potatoes and rice are tender. Sprinkle chicken mixture with cheddar cheese. Let stand, covered, for 5 minutes. Enjoy!!!!!!!! :) **NOTE:You can speed cooking by using cubed canned potatoes andinstant rice. Add the potatoes and rice to skillet; bring to a boil and remove from heat. Let stand, coveredm for 5 minutes. Proceed as recipe directs.
Wash spinach leaves well-remove stems and slice leaves very thin; set aside. Whip the cream cheese with lemon juice and zest if using; set aside. Dice onion or shallot; set aside. In a large skillet over medium heat melt 2 tbsp of the butter. Add the spinach and onion and saute for 3-5 minutes. You want the onion slightly translucent and the spinach wilted. Remove from heat and pour into a bowl; set aside. Melt the remaining 1-2 tbsp butter in the same pan over medium heat. Whip the eggs well with the whole milk and pour into the hot pan. Allow eggs to cook slowly, allowing eggs to almost set completely. Pour 1/2 the cheese mixture over 1/2 of the omelette, add the spinach onion mixture; sprinkle on the nutmeg, salt and pepper, and the remaining cheese. Fold the omelette over, turn off heat and let stand for 3 minutes. Serve.
In a large saucepan over a medium flame, heat the olive oil. Add the onion and saute until it is soft and translucent, approximately 4 minutes. Add garlic and the quinoa and cook for approximately 1 minute, stirring occasionally. Do not let the garlic brown. Add stock to vegetables and quinoa, bring to a boil. Reduce heat to low and simmer approximately 12 minutes or until quinoa is almost tender to the bite and slightly hard in the center. To the brothy mixture stir in the arugula, carrot and mushrooms. Simmer this until quinoa grains have turned from white to translucent, approximately 2 minutes longer. Stir in cheese, season with salt and pepper, and serve immediately.
In large mixing bowl, prepare and combine first 6 ingredients, mixing well to blend. In a smaller bowl, combine the next 5 ingredients and blend well. Pour second mixture over the chicken mixture and again mix well (more mayo can be added if desired). Slice the croissants (warm slightly if desired) and fill with a couple of rounded tablespoons of the chicken salad mixture. Garnish with sprouts, peppers, etc.
Preheat oven to 400°. Place tomatoes on a baking sheet (line with foil for easy clean up) and drizzle with olive oil, herbs and garlic. Stir to combine. Roast for 4-5 minute in the oven, just until the tomatoes are hot and shiny. Do not over roast or the skins will split. Remove from the oven and sprinkle gorgonzola over the top. Roast for 2-3 more minutes or just until the cheese has softened. Remove from the oven and season with salt and pepper. Serve warm or at room temperature.
If using fresh baguette, place slices on a cookie sheet in a preheated 400 degree Fahrenheit oven for about 10-12 minutes. Let cool slightly and cut into cubes. Place cubes of stale or toasted baguette in a blender. Add herbs, salt and pepper and process for 15-20 seconds, or until the mixture is ground into fine crumbs.
Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon. Let rest at least 30 minutes, or until the berries release their juice (If using frozen berries, allow to rest until thawed). Transfer berries and juice to a food processor and blend until smooth; strain puree, if desired, then chill until cold. Freeze puree in an ice cream maker according to manufacturer's directions. When frozen, transfer to a freezer container, press a piece of wax paper to top, and freeze until firm, at least 3 hours.
Mix everything, but jam,egg white,and nuts. Set them aside.Once dough is crumbly but will form a ball place into refrigerator covered for 1 hour. After 1 hour preheat oven to 325. Scoop dough with teaspoon,and roll into a ball, then into egg white,then nuts. Place each ball onto greased cookie sheet. Make a thumbprint most of the way through cookie, doing so very gently. If cookie cracks along edges,just pinch it back into shape. Bake 15-18 minutes, or look for a light golden brown. Take out of oven and cool at room temperature. Once cooled drop enough jam into cookie to fill indentation. To truly please the eye,use different jam's. You'll want to automatically make a double batch if you like thumbprint jam cookies, because these are soooooooo good.
PREPARATION-. In a large wooden or other bowl, add the tofu and mash up with a fork. Then add the ground meat, egg, ginger, garlic chili pepper(or garlic/chili paste), scallions, oyster sauce (or hoisin sauce), soy sauce, sesame oil and cornstarch. Add salt and pepper as desired to taste, Mix thoroughly. Then take a small amount and roll into meatballs, the size of a ping pong /golf ball (or larger if desired) which should yield about 12 small ones or 8 big ones, set aside. . DIRECTIONS-. In a wok (Teflin preferred) add the oil and when medium hot add all the meatballs and make sure they are not touching each other. After a minute or two turn onto another side, cook. Then turn again and toss carefully without breaking the meatballs up... until they are brown and thoroughly cooked on each surface. And if you like, can be slightly flat for easier cooking. Remove all the meatballs and onto paper towels, tossing gently to help absorb some of the oil on them. See notes below and enjoy! . NOTES-. In small plates add some cooked vegetables/rice and let guests add meatballs (or just use toothpicks for the smaller sized meatball). If making a soup, use a nice clear chicken/beef broth, add some cooked Chinese Vegetables and then add meatballs to individual bowls. Plus a dash of sesame oil to taste. An alternate method, is to place the uncooked meatballs into a wok with stock and pouch, cook for about 20 minutes, remove and drain and use as above. Further, you can add more tofu for a lighter meatball as well, but not as tasty as the original recipe.
Sift together flour, baking powder, and salt. Cream shortening, sugar, and extracts thoroughly. Beat in egg until mixture is fluffy. Blend in pineapple and dry ingredients. Drop by teaspoonfuls on ungreased cookie sheet 3 inches apart. Sprinkle with coconut. Bake in a 325°F (slow) oven about 20 minutes. Cookies are better stored for 24 hours.
Cook beef in large skillet over medium heat, stirring to crumble until beef is browned. Drain. Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, 2 tsp beef bouillon, garlic powder, cayenne and pepper in crock pot. Cover and cook on low for 3 hours. Then, stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice. Cover and cook one hour.
Peel and wash potatoes or pumpkin, cut into thin slices, about 1/8-inch in thickness, dry well. Sift flour, salt, pepper into bowl, make a well in center, gradually add water, mixing to a fairly thick coating batter; beat until smooth and free of lumps Coat potato or pumpkin slices lightly with extra flour, shake off excess. Dip each slice into prepared batter, making sure potato or pumpkin slices are well covered. Drain excess batter from each slice before frying. Heat oil in large pan (test heat of oil with a small piece of potato or pumpkin, as you would for potato chips or crisps); Deep-fry slices a few at a time, until lightly golden. Remove from oil, drain on absorbent paper. Increase heat of oil slightly, add the scallops, re-fry until rich golden brown. Drain again, sprinkle with salt.
Cook fettuccine according to package directions. Meanwhile, in large skillet, saute the asparagus, onion and garlic in butter until tender. Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture.
Preheat oven to 325 degrees. In food processor, pulse nuts until they are finely chopped, or chop by hand. With a mixer, combine butter and vanilla, and mix until smooth, occasionally scraping the sides with a rubber spatula. Add the confectioners' sugar and mix for 2 more minutes. Then add the flour and mix just until combined and the dough holds together. Fold in the macadamia nuts. Shape dough by measuring teaspoons into 3/4-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookies 20 to 22 minutes or until bottoms are lightly browned. Transfer cookies to wire rack and cool 5 minutes. Sift remaining 1 cup confectioners' sugar into a pie plate. While cookies are still warm, roll in sugar to coat; return to wire rack to cool completely. When cool, gently roll cookies in sugar and then tap very lightly to remove any excess sugar. Repeat with remaining dough and sugar. Store cookies in tightly-covered container at room temperature up to 1 week, or in the freezer up to 3 months.
Slice meat thinly; mix with pepper, salt, cornstarch, oil, and baking powder. Let meat stand for 1 hour, then place meat in a plastic ziplock bag and set in freezer for 45 minutes, turning each 10 minutes to keep from freezing. Remove from freezer and mince very fine in small quantities, or grind in a mortar. Boil 2 cups of water in a saucepan, then reduce to a simmer. Mix 1 cup of cold water with 1 teaspoon salt; oil your hands, and place about a tablespoonful of meat in your palm and squeeze tightly. Dip soup spoon into salty water, then use to lower meatball into boiling water; remove meatballs when they turn white or rise to the surface. Repeat method until all meatballs are finished. After all the meatballs are done, add 1 quart of water and 1 teaspoon of salt to the water and bring to a boil. Skim off the foam. Reduce the heat to low, add the beef balls to the stock and simmer for 3-5 minutes. To serve, put 5-6 beef balls and some soup in a bowl and sprinkle with some green onions, chopped cilantro, and 1-2 drops of sesame oil. Make 3 bowls of dipping sauces for the meatballs: 1 with hoisin sauce, 1 with black bean sauce, and 1 with Sriracha chile sauce and lemongrass stirred together. Sip the soup and dip the meatballs into the bowls of dipping sauces.
Prepare a grill to medium-high heat. Thread garlic cloves onto a metal skewer. Put garlic skewer, tomatoes, onions, peppers, chile, and eggplant on grill rack. Grill, turning occasionally, until tender and lightly charred all over, 6-7 minutes for garlic and tomatoes; 10 minutes for eggplant; 15 minutes for peppers and chile; 20 minutes for onions. Place peppers and chile in a large bowl; cover with plastic wrap and let stand 15 minutes. Coarsely chop tomatoes and eggplant. Peel and coarsely chop onions. Peel garlic cloves. Peel, seed, and coarsely chop peppers and chile. Place all vegetables in a food processor, along with oil, pulsing until pureed to desired consistency. Transfer to a large bowl. Season to taste with lemon juice, salt, and pepper.
Spread mincemeat evenly in bottom of pastry shell. Prepare pumpkin pie filling, following label directions, but substitute the orangejuice and evaporated milk for the liquid called for; stir in peel. Pour over mincemeat in shell. Bake in a hot oven 400* for about 45 minutes or till knife inserted halfway between center and edge of filling comes out clean. Cool, serve garnished with whipped cream.
Beat butter and sugar together in large bowl until light and fluffy. Beat in egg white, vanilla and almond extract until well blended. Gradually add 1 1/2 cups flour and almonds. Beat until well blended. Stir in enough remaining flour with a spoon to form soft dough. Form dough into 1 inch thick square; wrap in plastic and refrigerate until firm, 1 hour or overnight. Preheat oven to 375 degrees F. Press rounded teaspoonfuls of dough into greased sandbakelser tins* or mini muffin cups. Place tins on baking sheet. Bake 8 to 10 minutes or until cookie shells are lightly browned. Cool cookies in tins 1 minute. Carefully loosen cookies from tins with point of small knife. Invert tins over wire racks; tap lightly to release cookies; cool completely (cookies should be shell-side up). Repeat with remaining dough; cool cookie tins, or muffin cups between batches. Serve cookies shell-side up. Store tightly covered at room temperature or freeze up to 3 months.
Preheat the oven to 400 degrees F. Prepare a shallow baking dish with non-stick pan spray. Sprinkle the fish with lemon juice and place in the dish. Mince the garlic in a food processor or blender. Add the cilantro; process until minced. Add the oil, salt, and pepper flakes; process until well mixed. (Alternatively, mince the garlic and cilantro by hand; stir in the oil, salt, and pepper until well blended.) Spread the pesto evenly over the fish. Bake 10 minutes, or until the fish is opaque and flakes easily with a fork. Serve hot.
Brown chicken sausage and garlic in pressure cooker. add remaining ingredients, stir. put lid on pressure cooker and cook on stew/soup setting. (about 36 minutes). release pressure and serve.
Place beans and tomatoes in a blender and puree until creamy. Pour into a medium saucepan, add sea salt and milk. Increase heat to medium, stirring frequently and bring to an almost boil. Reduce the flame to low and simmer 5 minutes. Ladle into serving bowls and garnish each bowl with parsley or cilantro, and tortilla chips or strips.
Combine the marinade ingredients and mix well. Pour marinade into a large flat glass or ceramic dish. Add the lamb, turning to coat all sides. Marinate in the refrigerator, meat side down, for 2-3 hours or overnight. To make orzo salad, cook pasta according to directions on packet and drain well. While allowing orzo to cool slightly, cut the kernels from the fresh corn. Combine pasta, corn, juice, zest and remaining ingredients in a large bowl, toss well and season with salt and pepper to taste. Remove the meat from the marinade and pat dry. Place the marinade in a small pan and bring to a boil. It is important that the mixture comes to a rapid boil. Reduce heat and simmer until liquid starts to thicken slightly and become glossy. Keep warm. Heat grill to medium high, and cook the lamb racks for 5-6 minutes each side for medium-rare, or as desired. Allow to rest for 5 minutes. Spoon orzo salad onto a large platter and place whole racks on top, or separate lamb into 3-4 chop portions and serve on individual plates. Spoon glaze over and serve with a green salad.
Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir. In separate bowl, combine shredded chicken, mayo, and onions. Stir well. Place 1/2 of stuffing mix in bottom of a 9x13 pan. Top with all of chicken mixture. Dash salt over chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours. Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.
Cook spaghetti according to package directions. In a medium bowl, beat the egg. Add sour cream, parmesan and garlic powder. Drain spaghetti; add to egg mixture with cheese, spinach and 1/2 onions. Pour into a greased 2 quart baking dish. Cover and bake@ 350 degrees for 30 minutes. Top with remaining onions. Return to oven for 5 minutes or until onions are golden brown.
Mix wet ingredients. Sift in dry ingredients. Bake at 350°F for 30 minutes. Let them cool. Icing (optional).
Mix the shrimp, cream cheese, green onions, sour cream, mustard, and hot sauce well. Cover and refrigerate for atleast 8 hours before serving.
Cook bacon in a heavy medium skillet over medium heat until crisp. Using a slotted spoon, transfer bacon to food processor. Add Twisted Butter Bacon, Dijon Mustard & Green Onion Butter, garlic, Italian parsley, cilantro, cayenne pepper, black pepper, and coarse salt. Blend until smooth, occasionally scraping down sides of bowl. With machine running, gradually add white wine, then fresh lemon juice and continue to process until blended. Place large sheet of waxed paper on work surface. Drop butter mixture by heaping tablespoonfuls onto paper in long log. Using the paper as an aid, shape butter into a 2-inch-diameter log. Wrap to enclose; chill butter until firm, at least 2 hours. Prepare barbecue (medium-high heat). Spread 1/2-inch-thick layer of rock salt on large rimmed baking sheet. Place baking sheet on grill rack and heat 20 minutes. Cut twenty-four 1/8- to 1/4-inch-thick rounds from cayenne-butter log. Transfer hot baking sheet from grill to heatproof surface. Nestle oysters in hot rock salt. Top each oyster with slice of cayenne butter. Return baking sheet with oysters to grill. Close grill and cook until butter melts and starts to brown, about 6 to 8 minutes. Spoon a shallow layer of additional rock salt onto each of 6 plates. Nestle 4 grilled oysters in the rock salt on each plate and serve.
In a 4-cup measuring cup, heat 4 cups water in microwave to boiling. Place tea bags in water and let steep for 5- 10 minutes. Pour sugar into 2 quart pitcher and pour hot tea over it. Squeeze tea bags to get out any remaining tea; add tea to pitcher and discard bags (if they are too hot to squeeze by hand, pull them up the side of the measuring cup with the strings and press with a spoon). Stir hot tea until sugar is dissolved. Add 4 cups cold water and lemon juice; stir well. Chill until very cold and serve over ice with lemon.
Bring mustard and maple syrup to a boil, or until well combined. Serve with warm, sliced ham.