HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a large saucepan over moderate heat for 1 minute. Add the onion and saute until limp, about 5 minutes. Add the garlic and saute 1 minute more. Stir in the red and green peppers. Cover, and cook over moderately low heat, stirring occasionally for 5 minutes. Add the zucchini and marjoram, cover, and cook, stirring occasionally, for 7 minutes. Add the tomato sauce, cover and simmer for 5 minutes. Then add the stock and bring to a boil over high heat. Add the noodles, cover, and boil for 5 minutes. Add the chicken and salt, reduce heat to medium, cover and simmer until the chicken is cooked. Enjoy!
Preheat the oven to 375°F Lightly coat a 3 quart souffle dish with olive oil cooking spray. In a saucepan over medium heat, combine the soy milk, stock, olive oil and honey. Heat until very hot, but not to boiling. Reduce the heat to low until so the mixture simmers. Add in the cornmeal in a stream while whisking constantly. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Transfer to a large bowl, stir in the corn, shallot, thyme, baking powder, salt and stir to comine. In a large bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently whisk 1/3 of the egg whites into the corn mixture to lighten it. Using a rubber spatula, gently fold the remaining egg whites into the corn mixture just until combined. Pour the batter into the prepared souffle dish and sprinkle with cheese. Bake until puffed and lightly golden, about 35 minutes. Let it stand in the dish for 5 minutes before serving.
In a small, heavy skillet heat 1/2 tablespoons of the butteer over moderately high heat until the foam subsides, in it saute' the chicken, turning it once, for 12 to 15 minutes, or it is springy to the touch and just cooked through, and on a work surface shred the chicken. In a small bowl combine well the mayonnaise, the ketchup, and salt and pepper to taste, divide the mixture among the bread slices, spreading it, and top it with the Swiss cheese. Divide the pickle and onion slices between 2 of the half-sandwiches, top them with the chicken, and cover the chicken, with the remaining half-sandwiches. In a small shallow disk whisk together the egg, milk, and salt and pepper to taste, press each sandwich together firmly, and dip the sandwiches, one at a time, in the egg mixture, turning them to coat them thoroughly. In a heavy skillet heat 1/2 tablespoons of the remaining butter over moderate heat until the foam subsides and in it cook the sandwiches, covered, for 4 minutes or until the undersides are a golden brown. Transfer the sandwiches to plates, halve them with a serrated knife, and garnish them with the whole picklesd, cut lengthwise into fan shapes.
Make marinade: In glass baking dish, combine oil, lemon juice & zest, garlic, oregano, thyme, rosemary, dill, 1 Tbsp vinegar, S&P, Mix well. Place chicken in even layer in marinade, coat & refrigerate covered for at least 2 hours. Mix sliced cucumbers, red onion, 1/2 cup tzatziki sauce, 1 Tbsp vinegar, mix well, place in fridge. In a separate bowl combine tomato, kalmata, dill, feta, dill & a drizzle of EVOO, refrigerate. Bake chicken covered on 350 for 30 minutes. Uncover and broil on low for another 10. Place Naan in toaster oven for 5 min to heat through and crisp up. Layer on your plate: Naan. 2-4 Tbsp tzatziki sauce. Distribute chicken evenly with some juices. Butter lettuce. Cucumber mixture with sauce. Top with tomato & olive mixture.
Combine flour, sugar,cocoa, baking powder, baking soda, and salt. Now stir to combine. Add shortening, using electric mixer on medium speed to blend the shortening into the dry ingredients. Completely mix shortening until you can't see any chunks. This is the mix which may be kept in a sealed container for several months. To make the cake: Preheat the oven to 350*F. Grease sides and bottoms of two 9" baking pans, or one 9x13" pan. Lightly flour the greased pans. Blend the dry cake mix(above) with water, oil, and eggs in a large bowl with the mixer at low speed until just moistened. Kick up the speed to medium and mix about 2 more minutes. Pour batter into pans and bake 30-33 minutes for the 9" pans and 35-38 minutes for the 9x13" pan.If you wish to make cupcakes, bake for 19-22 minutes.
Melt butter in a skillet over medium heat. Cook chopped onions until soft and golden brown. Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil. Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time). Make sure that the ingredients do not clump but are spread throughout the soup. Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated. If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions. Serve warm with pieces of bread if desired.
Blend flour, sugar and salt. Cut in Crisco to pea sized pieces. Mix together egg, water and vinegar. Add to flour. Mix until moistened and a soft dough forms. Refrigerate for at least 1 hour before rolling. This will keep in the refrigerator for up to a week and will be easy to roll.
Place all ingredients in a medium saucepan and cook on medium heat, covered, 8-10 minutes.
Melt butter and mix well with sugar. Add baking powder, salt and vanilla. Mix well. Add flour. Mixture will be thick. Beat eggs seperately and add, mixing well. Pat into 9x13 greased baking dish. Bake at 350 degrees for 30-35 minutes.
Place cubed and peeled sweet potato into steamer basket, then put basket into a large pot of simmering water that is not closer than 2 inches from steamer basket. Let steam for about twenty minutes or until soft for mashing. Mash and set aside. Preheat oven to 350 degrees Fahrenheit. Add to sweet potatoes the yogurt, cinnamon nutmeg, brown sugar, salt (to taste), and egg yolks; mix until completely combined. Pour into pie shell and place onto cookie sheet. Sprinkle pecans on top and drizzle with the maple syrup. Bake for 50 to 60 minutes or until pie reaches 165 to 180 degrees. Remove from oven and cool for about an hour. Refrigerate after cooling.
preheat nonstick skillet. combine rice flour, baking soda, cream of tartar, sugar and salt. stir in the rice & toss to coat. separately, combine milk or water & oil. pour into the flour mixture and mix just until combined. do not beat or overmix. spoon onto skillet. cook until tops are bubbly and edges are brown.
Put soaked lentils and soyabeans in a cooker with 4 cups of water. Add salt, turmeric powder and onions along. Pressure cook for 18-20 minutes on medium heat. If you do not use a pressure cooker then you have to wait till the ingredients turn absolutely tender and may have to increase the quantity of water in the pot. This will take a longer time. Meanwhile take a pan and melt the butter. Add garlic and brown the same. Add all the remaining spices and turn the heat off. Open the cooker and mash dal gently. Transfer the same to the pan. Add some water if the consistency is too thick. Take care that it does not turn too watery. Garnish with fresh coriander leaves. Serve warm with a dash of fresh cream. This goes well with steamed white rice and Indian breads.
Saute garlic. Then cook the bacon until slightly brown on the edges. Next mix the bacon, garlic and the rest of the ingredients; cook until beans are hot about 15 minutes.
Preheat oven to 375°F. Sift together the flour, baking soda, salt, cloves, ginger, and sugar. Add the soft butter, molasses and egg beating until smooth (about 2 minutes). Lightly stir in the rolled oats, just until mixed. Use a level tablespoon of the dough for each cookie. Drop the dough 2 inches apart on ungreased baking sheets. Bake for 8 to 10 minutes, do not over bake. If you like chewy cookies, remove them from the oven earlier (they will be lighter colour in the middle). Allow the cookies to stay on the cookie sheets a minute or so to get firm before removing then to a cooling rack. When cool, store in an air tight container.
Place chicken between 2 sheets of waxed paper. Using meat mallet, lightly pound chicken until it is 1/2 inch thick. Season generously with salt and pepper. In a large fry pan over medium-high heat, melt butter. Add chicken breasts, and cook, turning once, until golden on both sides and opaque throughout, 8-10 minutes total. Transfer chicken to a separate plate. Keep the pan on medium-high heat, and stir mustard seeds into the pan drippings. Cook, stirring for about 15 seconds. Add the wine and broth and bring to a simmer. Reduce heat to medium and cook, stirring until slightly reduced, 1-2 minutes. Stir in cream and mustard and cook for 1 minute to blend the flavors. Return chicken breast halves and any accumulated juices to the pan, reduce heat to medium, and simmer for about 1 minute. Season with salt and pepper. Slice the chicken and divide among dinner plates. Drizzle with sauce and serve immediately.
cook and stir ground meat til opaque, add in onion and then bell pepper with 1/2 seasoning mix, when slightly carmelized (bell peppers not soggy). add 1/3 cup water and cook til veggies are tender. serve with corn tortillas prepared as follows. dampen tortilla with water then rub with lime juice or 1/2 lime sprinkle with kosher salt and place in hot skillet (spray only once with Pam or use basting brush with 1/2 teas oil) turn when golden on bottom. outside will be crispy but inside will be tender, chewy and moist). serve with green sauce, shredded lettuce, or cabbage sprinkled with lime and salt,chopped tomato or pico de gallo, chopped onion and cilantro, finely grated cotija (or other cheese), sour cream etc.
Preheat oven to 350°F Grease and flour a 12-cup bundt pan. Mix the apples, 5 tablespoons sugar and ground cinnamon in a large bowl. Combine 2 1/2 cups sugar, eggs, vegetable oil, orange juice, orange peel and vanilla extract in another large bowl; whisk to blend. Stir flour, baking powder and salt into egg mixture. Spoon 1 1/2 cups batter into prepared bundt pan. Top with half of apple mixture. Cover with 1 1/2 cups batter. Top with remaining apples, then with remaining batter. Bake cake in preheated oven until top is golden brown and tester inserted near center comes out with moist crumbs attached, about 1 hour 30 minutes. Cool cake in pan on wire rack for 15 minutes. Run knife around sides of pan and center tube to loosen. Turn cake out onto rack. Cool for 1 hour. Dust cake with confectioners' sugar. Serve slightly warm or at room temperature with a scoop of vanilla ice cream, non-dairy whipped topping or whipped cream. Store any leftover cake covered at room temperature.
Warm milk to medium heat, add sugar and yeast. Stir until yeast has dissolved. Add lemon cest, if using, and 1 egg to the warm milk/yeast/sugar mixture. Sift 500g flour into a bowl and pour in milk mixture, salt and melted butter. Knead to a soft and shiny dough using a mixer or kitchen machine/food processor. The longer you knead, the better/fluffier the result. Form a ball out of dough and let rest covered with a kitchen towel until its volume has doubled (up to 1 hour guesstimate). Separate dough into 3 equal portions, knead again and form long, inch thick rounds. Braid/shape the three dough rolls like you would a pig tail. Mix the second egg with a dash of salt and 1 tsp sugar. Brush surface of dough with this mixture (keep a bit of this mixture for later) and let rest again for 30 minutes. Then bake brioche at 180°C for about 30-45 minutes. In case the surface darkens too soon, cover with aluminium foil. Take brioche out about 5 minutes before it is done and brush with the rest of the egg glaze. Sprinkle with almonds and return brioche (uncovered) to oven. Bake until done.
Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro. (Salsa can be made 1 day ahead.) Cover and refrigerate for at least an hour. Bring to room temperature before serving and add freshly chopped parsley and cilantro. Serving Size: 9.
Preheat oven to 425 degrees. Cook chicken in a non-stick skillet until almost done, then add the garlic. Add the soup and water and cook until heated through. Spoon about 1/3 cup of the chicken mixture on half of each tortilla. Sprinkle a couple of tablespoons of cheese on top. Then moisten the edge and fold over. Press to seal the edge. Place on baking sheets and cook for about five minutes. When you get them out of the oven, let them sit for a minute or two then cut into wedges.
Heat the grill. Snip the gammon rind at intervals. Brush or wipe both sides of the gammon with a smear of oil. Place the gammon the grid of the grill pan and cook each side under the hot grill for 3-5 minutes, until brown. Put the pineapple slices on top of the gammon and heat for a few minutes, or fry the egg in a frying pan, in a little hot fat. Serve the gammon with the pineapple slices or with the egg on top.
Microwave chocolate and whipping cream in medium glass bowl at High for 1 minute until melted and smooth, Stirring once. (I used a double boiler its just the same). Let cool. If you need to refrigerate dont let it set too much, otherwise you'll have a huge piece of solid chocolate. Frosts the top and sides of double layer cake.
Dissolve both pkgs. gelatin in the 1 cup boiling water. Place cranberry sauce in a bowl & stir to break up. Add cranberry sauce, pineapple and pecans (if using) to gelatin mixture. Chill until firm, stirring several times during first couple of hours to evenly distribute pineapple and pecans.
Add ingredients to bread machine pan in order given, or according to your machine instructions. Set on whole wheat cycle.
Preheat oven to 325. Pour hot water over dates and soda. Cream butter and sugar. Add dates, eggs, flour, salt, cocoa, and vanilla. Beat well. Add 1 cup chocolate chips and nuts. Pour into greased 9x13 pan. Sprinkle more chocolate chips on top. Bake 25-35 minutes, uncovered.
In a large stockpot, add the cans of soup. Gradually stir in the milk. Add the frozen broccoli and remaining ingredients, and stir. Cook soup over low heat until it's heated through; stirring often. Ladle soup into bowls and serve.
Pour liquor into a highball glass with ice. (I did it in a shaker). Fill with milk or cream, and shake.
In a saucepan heat the milk, salt and butter until it boils. Do add enough salt or else the pastry will have no taste. When the milk boils, add the flour and mix vigorously with a wooden spoon. remove from the flame and mix further until it leaves the side of the pan. Let it cool down until just warm and knead on the work surface until the pastry holds its shape well. Use some flour to stop it from sticking. Cover in plastic wrap and set aside until completely cool. DO NOT REFRIGERATE! Mix the tomato sauce with the bechamel sauce. Chop the cheese into small pieces. Using a rolling pin, roll out the pastry to about 3 mm thick and using a small plate ( approximately the size of a C.D) as a guide, cut up circles. I make about 8. Put about a tablespoon of sauce and a tablespoon of cheese, fold in half, then seal the edges by pressing down with your fingers. * the amount of filling depends on the size of the plate you are using. Dip the sofficini in beaten egg, then in breadcrumbs ** you may now freeze them in a single layer until needed. To cook just deep fry as usual. Deep fry till golden. Cut it up to see the filling ooze out! Yummy.
Clean the chicken and place in a deep saucepan and cover with water. Add salt, pepper and butter. Bring to the boil skimming away any scum. Simmer in the water for about 3/4 hr, or until nearly tender. Allow to cool a little. Stuffing. Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper. In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins. Mix the meat, nuts and rice and taste for seasoning. Stuff the chicken tightly with this mixture and secure with a skewer. Roast the stuffed chicken, brushed with butter, in a slow oven (160c/325F/Gas Mark 3) for 30 mins, or until it is a beautiful golden colour.
Blend ice creams and cookies in a blender on high for 10-20 seconds while adding milk slowly. Top with a swirl of whipped cream and a drizzle of chocolate syrup.
Dressing: Mix together the vinegar, mayo, miracle whip and sugar and mix well. Combine the remaining ingredients except nuts and bacon bits and mix with the dressing. Mix in the bacon bits and pecans just before serving. Chill before serving for about 30 minutes. Fell free to add additional fruit to taste.
Preheat oven to 350 degrees F. Grease 8-inch round cake pan, line bottom with parchment paper, grease. Arrange 1 1/2 cups berries in bottom of pan; set aside. In bowl stir together flour, cornmeal, basil, baking powder and salt. Set aside. In another bowl, whisk together eggs, sugar, milk and oil. Add milk mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly. Bake 40 to 45 minutes or until pick inserted near center comes out clean. Cool cake in pan 5 minutes. Run knife around edge of pan to loosen sides. Invert. Remove parchment. Top with remaining berries and a sprig of basil and/or mint.
Set oven to 325 degrees F. Line 16 standard-size muffin cups. In a saucepan, bring raisins and rum just to a simmer over medium heat; remove from heat. In a small bowl combine the flour with baking powder and cinnamon. In another bowl beat together butter and sugar until light and fluffy. Add eggs and vanilla, beat well. Alternately stir in flour mixture and milk into butter mixture beginning and ending with flour mixture. Drain raisins and discard soaking liquid, then stir raisins into batter. Spoon batter into prepared muffin pan filling three-quarters full. Bake cupcakes about 20 minutes or until lightly browned and cupcakes test done. Cool then transfer to a rack.
Toss first 5 ingredients in a large bowl. (can be made about 6 hours ahead, covered and chilled). Stir in avocado and mozzarella. Season to taste.
In large bowl, stir together mayonnaise, salt and pepper. Add ham, cooked macaroni, cucumber, peas and onion. Toss to coat well. Cover and refrigerate until well chilled (several hours).
The critacal factor is using a dutch over to bake. Stir the salt into the flour then the yeast. Add the wet items and knead for 5 minutes. Let rise for 2 hours. Fold several times and rise again for 2 hours. Spray parchment paper with Pam and form it into a rising bowl. Fold the dough again and shape into a ball and put into the parchment paper. Push down the ball and spray the top lightly with Pam and cover with plastic wrap to get a final rise until doubled in size (about 1 1/2 hour). Sprinkle with flour and slash top. Heat oven and dutch oven to 500 degrees for 1/2 hour. Remove dutch oven to stove top and gently lift the partchment paper and dough and place both into the dutch oven and cover. Lower oven temp to 450 and bake covered for 25 minutes. Remove cover and bake another 15-20 minutes until golden brown or until bread internal temp is 200. Cool uncovered.
Cook orzo according to package directions. Drain and rinse under cold water to stop the cooking. Toss with 1 tablespoon olive oil. Reserve. Heat a large heavy bottomed, wide-surfaced saute pan, until very hot. Reduce heat to medium-high. Add vegetable oil and sliced onions. Cook onions on high for about 10 minutes, adding up to 1 tablespoon more oil if pan becomes dry. Reduce heat to medium-low, add garlic and continue to cook for another 20 minutes until golden. In a large bowl, combine reserved orzo with green onions, feta cheese, baby spinach, mint, olive oil, lemon zest and lemon juice. Toss to mix. Add caramelized onion and garlic mixture. Season with salt and pepper. Can be made 2 days in advance. Keep refrigerated until serving.
Place the red wine vinegar in a large bowl. Slowly add the olive oil and whisk continually. If dressing tastes too tart, whisk in water a tablespoon at a time. Season with salt and pepper. Once dressing is emulsified place to one side. In a large salad bowl toss the lettuce, tomatoes, olives, cucumber and dressing. Divide the salad between 4 plates. Place the 4 pieces of feta on top of each salad. Sprinkle a little chopped parsley on each piece of feta drizzle with a little more dressing and serve.
For crumb mixture, combine flour, nuts, margarine, and brown sugar. Spread evenly on to a cookie sheet. Bake at 350 degrees for 20 minutes; stir occasionally. Sprinkle 2/3 of the crumbs into a 13x9 baking pan. In a large mixing bowl combine egg whites, strawberries, sugar, and lemon juice. Beat with an electric mixer on high speed about 10 minutes or until stiff peaks form. In a small mixing bowl, beat the whipping cream until soft peaks form. Fold whipping cream into strawberry mixture. Spoon evenly over crumbs in baking pan. Sprinkle remaining crumbs on top. Cover, label and freeze for least 6 hours or until firm; Serve frozen.
Preheat oven to 325°F. Wash mushrooms and remove stems. Finely chop stems and reserve. In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic, and chopped mushroom stems until tender but not brown. Add crackers, parmesan, parsley, salt, oregano, a dash of pepper, and mix well. Still in broth. Spoon mixture into mushroom caps, heaping tops. In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms. Bake uncovered about 25 minutes until heated thoroughly.
Heat the oil in a pan over medium high heat. Add the onion and cook until it softens, about 4-5 minutes. Add the crumbled sausage and cook until it is mostly browned, about 7-9 minutes. Add the garlic and cook for 2 minutes, stirring occasionally. (Careful not to let it burn!) Reduce heat to medium. Add the tomato and basil and cook until tomato softens, about 3 to 4 minutes. Remove from heat and set aside. Quick now, cook the couscous: bring broth to a boil, add couscous; remove from heat and let stand for 2 minutes. Stir and fluff with a fork. Mix cooked sausage mixture with the cooked couscous and crumbled feta (if using). Season to taste with salt, freshly ground black pepper, and squeeze over a bit of freshly squeeze lemon or lime juice. Serve! Servings: about 6. Mike's suggestions for substitutions/additions: 1 Tbsp finely chopped calamata olive, chopped mushroom, chopped artichoke heart, chopped sundried tomato, sauteed fennel, spinach, chopped cucumber. As far as sausage goes, we use our homemade lamb-based French Merguez (also posted here at http://www.food.com/recipe/french-merguez-sausages-culinary-communion-340487) which is astoundingly good. But a flavorful Italian sausage would be good, too. Seasoned turkey sausage would be fine if you want to make it even leaner. Or hey, mmm, chorizo! You can even use vegetarian no-meat sausage, if you like - just pay attention to the seasonings so it doesn't turn out tasting bland. Re tomatoes: I dislike cooked tomato peel, so I prefer to not use cherry tomatoes for this dish. Regular chopped fresh tomato is my preference. This is a really versatile recipe, you can substitute ingredients to achieve whatever flavor profile you want. Also, we get our couscous in bulk because otherwise it's far too expensive to buy in prepackaged little boxes.
Preheat oven to 400 degrees, prepare pans. Sift dried milk, flour, baking powder& salt, add lemon peel. Measure honey into small bowl then add hot water, mix to melt the honey (or melt in microwave). Beat egg, add honey& water& melted butter. Stir the dry mix into the wet mix until just combined. Spoon into pans& bake for 10 minutes or until golden.