HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil and butter in skillet over medium heat. Stir in onions and garlic, cook about 5 minutes until starting to brown just slightly. Add peas, season with salt, pepper, a pinch of parsley and a pinch of Italian seasoning. Cover and cook until the peas are tender, about 10 to 15 minutes depending on how you like them done. I don't like mine mushy so I just cook them about 10 minutes. When you serve them, sprinkle the cheese over top.
Brown onion in 1 Tablespoon of butter, remove to a dish. Brown beef in 1 Tablespoon of butter and add to onion. Cook mushrooms in remaining butter, then remove to beef mixture, leaving liquid in skillet. Stir flour into 1/2 cup of water until smooth, add beef bouillon then combine in skillet with mushroom liquid. Cook and stir constantly over low heat until sauce thickens. Remove from heat, stir in sour cream, worcestershire sauce and sherry and dill weed, if using. Stir in meat mixture. Serve with wide egg noodles.
In small mixer bowl, combine flour, baking powder, salt, sugar, egg, shortening and water; blend well and beat two minutes at medium speed. Pour batter into deep 9" pie pan. Combine pie filling, lemon juice and apple pie spice and pour into center of batter. Bake at 425° for 45 to 50 minutes.
Preheat oven to 350 degrees. Lightly coat 2 cookie sheets with vegetable cooking spray. Sift flour, baking powder and salt together. Beat egg yolks with extracts in a mixer bowl until pale and thick. In a clean mixer bowl, with clean beaters, beat egg whites to soft peaks. Beat in sugar 1 T. at a time, until stiff and glossy. Gently fold egg yolks into egg whites. Fold in dry ingredients until just blended. Drop by level tablespoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 minutes or until golden. Carefully transfer to wire racks to cool completely.
The day before, presoak 8 ounces of dried navy beans. Finely chop onions, shallots & garlic. Set aside. In a nonreactive dutch oven or heavy pot, add 1 tablespoon olive oil & brown goat meat on all 4 sides over medium heat. Add onions, shallots & garlic - Lower heat & stir until translucent & slightly caramelized. Add beef base & tomato paste, stir occasionally & let tomato paste caramelize mildly. Avoid burning by turning down heat if needed. Add water, canned tomato/chilis & Adobo seasoning, gently stirring with wooden spoon to loosen any adherants. Simmer 45 minutes covered. Add navy beans & peeled diced roasted russet potato. Simmer 45 minutes uncovered, stirring occasionally, until meat is falling off bones. Remove meat from stew - remove any bones & return meat to stew. Serve with romaine salad and hot crusty baquette.
Preheat oven (200°C, 390°F). Peel potatoes or just wash them thoroughly. Cut them into thick slices (about 1/4 inch or a little thicker). Mix them in a bowl with a little olive oil. Brush a little olive oil on a baking tray. Lay the potatoes in a single layer on the baking tray. The layer of potatoes should fit the size of the sole. Sprinkle with salt to taste. Remove the leaves of 3 sprigs rosemary and sprinkle them onto the potatoes. Half the olives and arrange on the potatoes. Cover potatoes with aluminium foil and bake for 20 minutes. Remove aluminium foil and let bake for another 10 minutes to brown the potatoes slightly. Meanwhile, cut the pancetta into pieces. Brush the sole lightly with olive oil and salt slightly to taste. Put the fish onto the layer of potatoes, arrange pancetta on the sole. Remove the leaves from one sprig of rosemary and sprinkle them above the sole. Put some olive oil onto the sole. Bake the sole for about 10 minutes in the middle of the oven. After 10 minutes the fish should almost be done. To brown it a little put tray in the upper part of the oven and broil for just a few minutes (2-5 minutes) longer. Meanwhile remove the lower and hard parts of the arugula leaves and put them into a bowl. Flavour 2 tablespoons of olive oil with 1 teaspoon of lemon juice. Mix flavoured oil with arugula prior to serving. Cut the rest of the lemon into slices. Take the fish out of the oven, sprinkle with some arugula leaves and decorate with some lemon slices. Serve fish on baking tray with the rest of the arugua as a salad and some white bread. NOTE: you can do this recipe also with other plaice, like flounder.
Preheat oven to 375 degrees. Grease a 9 x 13-inch pan or glass baking dish. Sift together the first 8 (dry) ingredients in a large mixing bowl. Add the remaining ingredients and stir just until fully combined. Spread batter evenly into baking pan or dish. Bake for approximately 35 minutes or until a clean knife or toothpick inserted into center of bread comes out clean. Cool in pan for at least 15 minutes, cut, and serve with butter, if desired.
Slice boneless chicken into cubes. Slices onions into cubes. Heat oil and add onions and cook on medium heat until onions soften and become golden. Then add chopped garlic and wait until it browns. Add garlic after onions, as garlic tends to burn quicker than onions. Add chicken to garlic and let it cook. After 5 minutes, add salt and pepper. Chicken will release its water. Let it cook until almost all the water is gone. Slice Red Pepper into cubes and the green chillies at an angle. Add them to the chicken and let it all cook until the vegetables soften a little. Add the Aroy-D sweet chilli Sauce. Cut slices of pineapple into quarters, so each slice gives you four pieces. And add the whole can worth of pineapple into the chicken dish. If you'd like a little bit more gravy, dissolve the flour in 1 cup water, and stir leaving no lumps. Then add it to the chicken. Lastly, if you'd like a little bit more spice, you can add a teaspoons of Sriracha hot sauce.
In a medium saucepan place lentils and cover with one inch of water. Bring to a boil, reduce heat to low and simmer covered for 25 to 35 minutes or until tender. Drain the lentils, rinse, and set aside. Cook the rice according to the package directions and set this aside also. Using a heavy large skillet heat the oil over medium heat. Add the mushrooms and chopped onion cooking and stirring for 20 to 25 minutes or until mushrooms are brown. In a large bowl combine the mushroom and onion mixture with the cheese, walnuts, lentils, rice, cliantro, eggs and pepper, mix together well. Cover the bowl and chill. Preheat broiler and grease a 15 x 10 inch jelly roll pan with oil. Take lentil mixture out of refrigerator and shape into six 1/2 inch thick patties. Place patties on oiled jelly roll pan and broil four inches away from heat source for 3 to 4 minutes on each side, turning once, or until golden brown. Serve immediately on buns topped with mayo, red onion, lettuce, and tomatoes.
In a large bowl combine flour, baking powder, salt and sugar. In another bowl mix egg, oil and milk. Add wet ingredients to dry ones and mix only until just combined. Fold in apple and blueberries. Fill dough into prepared muffin tins (you may either grease the tins or line them with paper cups). Make sure not to fill them to the top because you will need some space for the streusel. In a third bowl combine the ingredients for the streusel topping by hand. When your crumbs have reached the desired size (the longer you mix, the smaller the crumbs), sprinkle them over the muffins. Bake at 180°C/350F in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
Place the nori on a bamboo mat, shiny side down. Spread 1 Cup of rice on the nori. Spread 1 tspn of wasabi along the edge of the rice. Arrange half the turkey, avocado, carrot, and cucumber along the edge of the rice. Using the bamboo mat, roll the nori, forming a log. Moisten the edge of the nori with water to seal. Cut in half to form 2 single serve rolls, or cut into 6 finger food slices.
Preheat oven to 170 c or (340 f). Grease the ramakin dishes with margarine and put aside until needed. Place the meat stock in a pan and bring to a boil. Add the leeks, celery and carrots, reduce heat, cover and simmer for about 3 - 5 minutes. Transfer the vegetable mixture to a bowl and cool slightly. Mix the cream and eggs together, then add them to the vegetable mixture, season with parsley, nutmeg, salt and pepper. Divide the mixture into 6 ramakin dishes and seal with foil. To bake: stand the 6 dishes on a cloth in a baking tin. Fill the tin with boiling. water to 2/3 the height of the dishes and set the tin in the middle of baking sheet. Bake for approximately 40 minutes on a low rack in the oven. The custard should give slightly when pressed with a finger. Remove baking tin, take dishes out of water let stand for 5 minutes, them remove foil and cool slightly. When serving carefully loosen custard around sides with the point of a knife. Turn out onto plates and garnish with halved bacon slices.
In a small bowl, combine 1/2 cup milk with the cornstarch and whisk well. Add the yolk, egg, sugar, and cocoa and whisk well. In a large, heavy saucepan, heat the remaining 2 1/2 cups milk over med-high heat until it begins to boil. Then pour about half of the milk into the cornstarch mixture, stirring all the time. Pour the mixture back into the saucepan. Place the pan over low heat, and whisk constantly for about 5 minutes, until the pudding thickens. The pudding should get very thick, like yogurt. Remove the pan from the heat and add the chocolate pieces, vanilla, and alcohol if you like. Stir until chocolate is melted. Ladle the pudding into mugs or ramekins and chill at least 1 1/2 hours. Serve it cold, topped with whipped cream if you like.
Whisk together evaporated milk and flour in medium saucepan until smooth. Whisk in low-fat milk, mustard, and salt until blended. Bring to a simmer over medium heat and cook stirring until thickened, about 4 minutes. Stir in Cheddar and pepper. Remove saucepan from heat and stir until cheese is melted and sauce is smooth. Use or refrigerate in covered container up to 3 days.
Recipe doubles by increasing ONLY the amount of chicken used. No need to increase other ingredients. Preheat water for pasta or begin cooking rice. Heat oil in skillet or electric fry pan on medium-high heat. Season chicken with salt/pepper (optional step). Dredge chicken in flour, shake off excess. Brown chicken on both sides in pan. Do not cook all the way through. Remove chicken from pan and set aside. Add shallots, cook 2 minutes. Add mushrooms, cook additional 2 minutes. Add brandy, cook on high heat to evaporate alcohol. Lower heat to simmer, add cream, crumbled boullion cube and paprika. Add chicken back to pan. Cover and simmer until chicken is cooked through (no longer pink or until juices run clear) Serve over rice or egg noodles. I prefer rice because it holds the sauce better. If sauce is too thin at end of cooking time, remove chicken and raise heat to reduce sauce to desired consistency. Add chicken back, coat with sauce and serve.
Slice paninis in half. Spread pesto onto each half. Evenly distribute both cheeses and peppers on four bottom halves and top with four top halves. Heat skillet over medium-low heat. Cook sandwiches approximately 5 minutes on each side while applying pressure to flatten them. Sandwich is ready when bread is browned and cheese is melted.
Put water in pan; season with salt. Add potato, onion, carrot; bring to a boil. Cover and simmer 10 minutes. Do not drain. In another pan, melt butter; blend in flour. Gradually stir in milk and cook, stirring until smooth and thickened. Add cheese and stir until melted. Add vegetables and liquid, tuna corn and spices.
Mix flour, cumin, pepper, salt, and sage in a gallon-size zipper bag. Add meat cubes and shake to coat thoroughly. Heat oil in a large skillet. Brown pork in batches (meat will be crispier that way); remove from skillet when browned and place in the crock of a 4-6 quart slow cooker. With the heat still on, add the vinegar to the skillet and quickly scrape up the browned bits left in the pan (the vinegar will reduce quite rapidly). Add the vinegar reduction to the meat in the crock. Add onions, potatoes, salsa, broth, and brown sugar to the crock and stir well. Cook on low for 8-10 hours (or high for 4-5 hours, if you can't wait that long). If you would like the stew to be a bit thicker, mash a few of the potatoes. Serve with slabs of warm cornbread (such as my recipe for Mexican Cornbread).
In a large bowl combine flour, baking soda, cream of tartar, sugar, and salt. With a pastry blender cut in the butter till mixture resembles coarse crumbs. Add buttermilk and egg to above and mix lightly till mixtures forms a soft dough. Heat griddle with a tad of shortening. Drop dough by heaping tablespoons to make 3 or 4 scones; with the back of a spoon, spread dough into a flattened 3" round (to be repeated when these are done). Cook till golden brown on remaining side and center seems firm when gently pressed. Remove and keep warm till all the scones are baked. Serve warm with butter and jam or lemon curd. ORIGINALLY: An ungreased griddle was used, however, a lightly greased one is suggested unless you have a well-seasoned one.
Preheat oven to 350°F Spray cookie sheets with non-stick cooking spray. Break up cookie dough into large bowl; let stand 10-15 minutes to soften. Add the peanut butter, brown sugar, vanilla and butterscotch morsels; mix well. Drop dough by teaspoon, two inches apart onto sheets. Bake 10-13 minutes or until just set and golden at edges. Transfer cookies to rack and let cool.
Melt chocolate bits, butterscotch bits and peanut butter over low heat in large non-stick pan. When completely melted turn off heat and quickly add and stir in Rice Krispies. Drop by teaspoons onto wax paper lined cookie sheets and put into fridge to harden. If it is humid or hot out, you may have to keep these in the fridge to keep them from melting. Otherwise, they may be left out of the fridge.
Shake all ingredients and serve over ice in a high ball glass (or larger) with a pineapple garnish. Enjoy!
Heat oil in a pan and fry chicken until browned a little. Combine all other ingredients in a saucepan; add the chicken . Bring to the boil, then simmer until chicken is tender and sauce is reduced and thickened (about i hour). Add a little more water to the saucepan if the sauce reduces too much before you think your chicken is cooked.
Preheat oven to 350°F. Place drained green beans and corn in a 1 1/2 quart greased casserole dish. Mix soup, sour cream and cheese and pour over top of vegetables. Crush crackers and mix thoroughly with melted butter. Place evenly over top of casserole. Bake uncovered for 30 minutes.
Place orange and cucumber slices around the bottom sides of a straight-sided glass salad bowl. If you have any remaining orange and cucumber, cut the slices in half. Put these in another bowl. Add lettuce and onion. Now take a jar with a tight-fitting lid. Combine the orange juice, vinegar, sugar, salt, pepper and oil in it. Shake it really well. Pour over the lettuce mixture and toss gently to coat. Spoon into salad bowl with care. Sprinkle with croutons. Sit back and enjoy a serving of this immediately.
Soak rice in 4 cups of water for 30 minutes and then drain. Boil 5 cups of water with salt. Fold in the rice. After sometime, combine jasmine flowers in a round sachet and add to the water. Let the flowers soak in the water containing the rice for a few minutes(i.e, until the rice is half cooked). When the rice is half cooked, remove the sachet of flowers, drain the water and keep the rice aside. Now heat oil in a non-stick pan. Toss in the onion and saute for a few minutes. Add both bell peppers and saute for a few minutes. Fold in the rice and gently stir to combine. Add salt and spring onion greens. Mix well, cover and cook till the rice is fully cooked but the grains are separate. Serve hot. Enjoy!
Heat oil and gently fry onions and garlic until soft. Add asparagus and stir fry for 3 minutes. Add Chinese cabbage, bok choy and basil and cook until greens wilt. Stir in remaining ingredients and heat through gently. Cook quinoa according to package directions. Drain well. Add to vegetables and toss gently with the lemon juice before serving.
Pre-Heat oven to 350°F. Dice 4 strips of bacon into small pieces and brown over medium heat in a large saute pan. Once bacon pieces are browned and crisp, strain and reserve grease and add bacon bits to the work bowl of a food processor. Add about 1 tablespoon of bacon grease back to the saute pan and saute 1/3 of the mushrooms with a pinch of salt until they are browned and reduced in size by about half. Add the mushrooms to the food processor and repeat cooking the next third of the mushrooms same as before. Repeat until all the mushrooms are cooked and in the food processor. Add the croutons, egg, grated cheese, and the 1/2 teaspoon of salt and pepper to the food processor. Process until the mixture forms a smooth paste. Butterfly the chicken breast and lay them open on the cutting board. Add 1/4 of the mushroom mixture to each chicken breast. Roll the chicken breat around the filling and then wrap each roll with bacon. Secure the bacon strips with toothpicks or tuck the ends under other wraps to hold in place. You want the end product to be a tight, firm roll that will be easy to pick up with tongs. Brown the rolls, two at a time in the large saute pan until the are evenly browned on all sides. Put the chicken roulades on a parchment lined sheet pan and bake in the oven until the chicken reaches an internal temperature of 170°F Should take about 15 minutes.
> bring coconut milk and broth to a boil, add thinly sliced galangal, minced ginger, and thai chiles to soup and simmer on medium for 10 minutes. Add chicken slices and stir occasionally until chicken is tenderly cooked. Add straw mushrooms (drained), and thinly sliced, deveined lime leaves (optional: cut a few cross-sections of lemon grass and add to the soup) (optional : cut tomatoes into largish cubes about 1" square, and add to soup). Add more thai chiles if it is not spicy enough for you -- simmer for 10 more minutes. When you are ready to serve, turn off the heat, add brown sugar, lime juice, fish sauce, and stir well. Then top it off with the cut cilantro. Serve hot by itself or pour over rice. dash chile sauce over the top to taste.
Cut the cabbage in half and discard the outer tough leaves and the inner core. Cut each half into quarters and wash under cold water. Place each quarter on its side and slice very thin slices with a sharp knife. Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste. Toss well with enough dressing to suit your taste and serve.
Simply stir all together. Use part as a mop and store the rest in refrig to serve with the ribs.
Combine all ingredients. Be sure that all moisture is out of spinach. Pour into pie crust. Bake at 350 for 40-45 minutes until set. Cover with foil after 30 if crust is getting too dark.
Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.
Preheat oven to 350°F. To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake. Remove from oven and place nuts in a dish- towel. Roll up and let nuts 'steam' for 5 minutes and briskly rub the towel (with nuts inside) to remove the skins from the nuts. Cool and then chop coarsely. Set aside while you prepare dough. Reduce oven temperature to 300°F. Line a large baking sheet (12 x 17) with parchment paper. In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside. Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In bowl of electric mixer combine the eggs and vanilla and beat to blend, about 30 seconds. On Low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts and white chocolate (if using) when about half mixed. On a floured surface divide the dough in half. Form each half into a log, 12 inches long. Do this by rolling the dough back forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing then well apart (with-wise on the pan) Pat to even the shapes. Bake until firm to the touch about 40 minutes (logs will spread during baking). Remove from oven, place on wire rack, let cool for 10 minutes. Using a long spatula transfer the logs to a cutting board. With a serrated knife cut the dough into 3/4 inch thick slices on the diagonal. Arrange the slices on the baking sheet. Bake 20 minutes at 300°F, turn the slices over and bake until crisp and dry, about 20 minutes longer. Let cool on wire rack.
In a large bowl, combine beef or turkey, bread crumbs, egg, 1 teaspoon of pepper, Italian Seasoning, and 8 tablespoons Parmesan cheese. Form into balls the size of walnuts. Spray a large non-stick skillet with cooking spray and heat over medium heat. Working in batches, add meatballs and cook for 15 minutes or until browned and no longer pink inside. Remove to a bowl and set aside. In same skillet as the meatball drippings over med-high heat, add the onion and garlic and cook for 5 minutes or until the onion is tender. Stir in the Stir in zucchini, squash, cut tomatoes with juice, crushed tomatoes, the remaining 1/2 teaspoon pepper, the remaining 4 tablespoons of cheese, and the meatballs. Heat to boiling. Reduce heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with a the basil sprig.
Melt 2 oz butter in a pot fry the rice for two mins add the curry powder and soy sauce, stir and add the salt and water. Bring to the boil, reduce heat to low, cover the pot and cook for 10 minutes take off the heat and stand for 10 mins, DO NOT REMOVE THE LID. In a pan melt the butter and fry all of the vegetables till just soft, do not overbrown them. Mix half of the vegetables into the rice, cover the rice with the remaining vegetables. Garnish with the eggs.
Cook shelled pistachios in a small saucepan of boiling water 1 minute, then drain and rub off skins. Transfer 1/2 cup skinned pistachios to a blander (reserve remainder), then add broth and blend until smooth, 1 to 2 minutes. Chop leek and wash in a bowl of cold water, agitating it, then lift out with a slotted spoon and transfer to a bowl along with onion, garlic, ginger and cayenne. Heat 2 T oil in a 3-4 quart heavy saucepan over moderately high heat until just beginning to smoke, then cook cumin and coriander seeds, stirring, until fragrant and a shade or two darker, 10 to 30 seconds. Stir in leek mixture, then reduce heat to moderately low and cook, covered, stirring occasionally, until vegetables are softened, about 5 minutes. Add pistachio puree, water, salt, pepper, and turmeric, then whisk in rice flour and bring to a boil, whisking constantly. Reduce heat to low and gently simmer, covered, whisking occasionally, 30 minutes. Meanwhile, heat remaining 1/2 T oil in a 7-8" heavy skillet over moderate heat until hot but not smoking, then cook barberries, grape molasses, and remaining 1/4 c skinned pistachios, stirring, until combined and heated through, 30 seconds to 1 minute. (be careful not to burn barberries) Transfer to a small bowl. Puree soup in 2 or 3 small batches in blender (use caution when blending hot liquids) until smooth, transferring to a large bowl. Return soup to pot, then stir in juice and bring to a simmer. Season with salt and pepper. Serve soup topped with pistachio mixture. Cooks' note: Soup, without citrus juice, can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat, stirring in juice. Pistachio topping can be made 1 day ahead and kept covered at room temperature.