HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season the chicken with paprika (optional). Brown the chicken in a pan. Move to one side. Fry the onions until cooked (You can cook the chorizo at this point if you wish). Add the turmeric and garlic, cooking for a couple of minutes more. Add the chorizo/sausage and fry a little (Never boil the chorizo). Add rice and about half of the stock. If you like a bit more spice or flavour, at this point you can add a bit of balsamic/lee and perrins, red wine/sherry etc. Add the tomato, peppers and vegetables (save some of the peppers to garnish) Cook on the hob or in the oven until rice is about ready, adding stock as necessary. The Spanish would never stir it again once the last ingredient has been added though. You can put in the oven and leave. Either way, you can't rush a good paella. Don't worry if the 'bottom' burns - they say it is a good sign. Personally, I don't aim to burn but don't worry if it does. Garnish with peppers, bacon and parsley (optional). Serve with Spanish or French bread and white wine.
Trim the beans and cut into 1-inch lengths; set aside. Using a mortar and pestle or the flat of a heavy knife blade, mash the garlic to a paste with the salt. In a medium-large skillet, heat the oil until ripping over medium-high heat. Add the crushed garlic and the onion; cook, stirring frequently, for 3 minutes. Add the beans and the chopped tomato and cook, stirring occasionally, for 5 to 7 minutes. Add the orange and lime juice, stirring well to combine. Add the pepper and more salt if desired. Raise the heat to high and cook, stirring frequently, until the liquid is nearly evaporated, another 2-3 minutes.
Preheat oven to 375. Lightly grease one or two (you'll probably need two) baking dishes. Wash and pat dry Mahi Mahi fillets and lay them in a single layer in the baking dishe(s). Drizzle fillets with lemon juice, then melted butter (if using it). Sprinkle evenly with the ginger, salt, pepper, and paprika. Place an orange slice over each fillet. Evenly pour the crushed pineapple over all the fillets. Bake at 375 for about 20-30 minutes or until fillets are opaque; do not overbake.
Cake prep: Preheat oven to 350°F Butter or spray a bundt pan. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool 10 minutes. Turn cake out onto rack and cool completely. Ganache: For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.
Preheat oven to 350 degrees. Grease a 8 inch cake pan, and line with greased wax paper. Sift together twice the flour, baking powder, baking soda, and salt. Cream the shortening and peanut butter together until well blended. Gradually beat in the brown sugar. Add the eggs one at a time, beating after each. Combine the milk and vanilla. Add the flour to creamed mixture alternating with the milk, combining after each addition. Turn batter into prepared cake pan, and spread evenly. Bake in the preheated oven for 40 to 45 minutes. Test with tester befroe removing. Place on wire rack let stand ten minutes, then turn out onto rack and remove paper. Cool completely before frosting. Frosting: 1/4 cup room temperature butter. 1/3 cup smooth peanut butter. 1 egg white. 2 cups sifted icing powder. 1 tablespoon cream. 1/2 teaspoon vanilla. Cream butter and peanut butter until smooth and combined. Add unbeaten egg white. Work in the icing sugar alternating with the cream using just as much as needed to a spreading consistency. Add vanilla. Blend well. Frost 8 inch layer top and sides.
Preheat oven to 325 degrees. Generously season roast with coarse ground black pepper. Place the onions in high sided roasting pan and place roast on top. In a large bowl, mix the vinegar through bay leaves, pour into roasting pan. Cover and cook for 3 to 3 1/2 hours, adding the prepared vegetables 45 minutes before the end of cooking time. If desired the meat and vegetables can be removed from the cooking liquid when done and the liquid brought to a boil, reduced and then thickened with arrowroot starch or cornstarch. Serve the gravy over the cooked meat and vegetables.
Preheat oven to 325. Mix the syrup, honey, oil and vanilla essence. Melt in microwave or over stove on low heat. Mix all ingredients together well. Spread in baking tray and bake for 20 minutes. Stir and mix well. Put in for another 5 minutes. Watch carefully! Add diced fruit later, if desired.
Preheat oven to 375°F. Place cinnamon stick and milk in a small saucepan over very low heat. This step is optional but gives a nice flavor. Meanwhile, caramelize sugar: in a small heavy skillet (preferably non-stick) without stirring, heat the sugar over medium heat until it begins to melt. Cook and stir for 4 or 5 minutes or until the sugar turns a rich brown. Be careful not to burn. Remove skillet from heat and immediately pour caramelized sugar into a round 2 quart casserole or other appropriate dish. Holding dish with pot holders, quickly rotate dish so that the sugar coats the bottom and sides evenly. Set aside to cool. Beat the eggs in a mixer or with a hand blender. Add condensed milk, evaporated milk, heated cinnamon milk and vanilla. Mix well. Pour into prepared casserole. Take a baking pan large enough to hold the casserole and add about 2 inches of very hot tap water or enough to come about 2/3 up the sides of the prepared pan. Place casserole in water, being careful not to let water into the flan mixture. Bake for 50 to 60 minutes or until a knife inserted in center comes out just barely clean i1/2 there should still be some bit of custard on it. Carefully remove casserole from water bath. Cool completely. Cover and refrigerate. To unmold, loosen edges with a knife. Set the casserole dish in a bowl of hot water )being careful not to splash water into the flan) for about 2 minutes in order to loosen up the caramel. Invert into a serving platter with deep enough sides to contain the caramel. Notes: For less fat, substitute low fat or fat free condensed milk and/or evaporated milk. This recipe works well in that you can reduce the eggs to 4 and still have a great custard. It needs some fat, so doni1/2t go all fat free and only 4 eggs. The key is a good balance. If you like a richer custard you can use up to 10 eggs. If you prefer a firmer flan you can bake it without the water bath for about 35 to 40 minutes at 350°F It will cook quicker but won't be quite as creamy. Coconut Flan: Prepare as above adding one can of cream of coconut. Use a 3 quart casserole. Pumpkin Flan: Empty one 16 oz can pureed pumpkin into a saucepan. Add 1/2 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp cloves (if desired). Cook, stirring frequently until the mixture is hot and slightly glossy, about 5 minutes. Add the pumpkin mixture to the egg custard as above and bake in a 3 quart casserole. Chocolate Flan: Add 4 to 6 ounces of good melted chocolate to the custard mixture. The amount of chocolate depends on how chocolaty you want it.
Heat olive oil and butter in large saute pan over medium heat. Add shallots, bacon and prosciutto, cook until lightly browned. Add wine and chicken stock, cook for 2 minutes over high heat. Add cooked pasta, grated cheese, freshly ground pepper and egg yolk, stirring vigorously over high heat until pasta is coated and creamy. Transfer to individual plates and serve.
Saute the onion, green pepper, and prosciutto in 2 tablespoons olive oil, in a large heavy pot, until the onions and peppers are soft and the prosciutto is browned. Add the entire can of beans into a large pot along with remaining. ingredients, except the pureed chipotle. Divide the beans evenly between two ovenproof casseroles (I covered two ovenproof mixing bowls with foil). I added the pureed chipotle to one of the mixing bowls, then covered them and baked them at 375 degrees for an hour. Uncover and cook for another 20 minutes. Stir them about halfway through the cooking time, and then again when you uncover them. If you so desire, add a little chopped fresh cilantro to the chipotle version.
Split cabbage in two. Remove core and shred cabbage. Place shredded cabbage on large plate and toss with salt cover with paper towels. Place a heavy, flat weight over towels and let stand for 2 hours. Squeeze liquid from cabbage. Stir-fry ginger in hot oil. Turn off heat. Add vinegar and sugar. Turn heat to low and stir until sugar dissolves. Add scallions and cilantro. Stir 30 seconds. Turn off oil and add chili oil and sesame oil. Pour sauce over the cabbage and toss well. Serve at room temperature. Will last 3 days refrigerated.
Preheat oven to 400. Mix together oats, cornmeal, baking powder, seasoning, and salt. In another bowl, beat the eggs then add the milk and oil. Add the sugar and mix well. Pour the egg mixture into the oat mixture and stir to just lightly combine. Pour into sprayed muffin tins and bake for around 20 minutes. Don't use muffin or cake wrappers in your tins or the outsides of your muffin won't get that nice crunchy outside.
Preheat the oven to 400°F Combine the spices in a small bowl. Rub half the spices over the fish fillets. Grease a casserole dish with 1 tbs of the butter. Thinly slice the onions and seperate into rings. Toss the onions with the remaining spices to coat. Spread half the onions in the bottom of your dish. Cut the fish into medium-sized pieces and arrange over the onions. Cut several slits in the dried limes and nestle them amongst the fish. Scatter the minced garlic over top. Dot the remaining tablespoon of butter over top. Top with the remaining onions, then cover the whole dish with the tomato slices. Overlap the tomato slices slightly as the will shrink when baking. Pour the pomegranate molasses dissolved in 3/4 cup water, over top. Bake the dish for 45-50 minutes, until the onions are softened. Serve warm over a rice dish such as Recipe#443553 or Recipe #418082 or with fresh bread to mop up the juices and a fresh salad. NOTE: When serving, you shouldn't actually eat the dried limes (loomi)! Enjoy!
In one bowl combine first 9 ingredients: Mix well fill mini cupcake holders with paper liners. Fill chocolate mixture into liners 1/2 to 2/3 tsp full. In second bowl combine the last 3 ingredients: Mix well, fold in chocolate chips. Place 1 teaspoons full of white mixture on top of chocolate mixture in cups. Bake in a 350°F preheated oven for 20 minutes. Cool.
Saute the onions in the butter about 5 minute over medium-high heat until transparent but not browned. Mix eggs, milk, cheese, salt, pepper and nutmeg. Stir in the onions. Turn into a 1-quart buttered baking dish. Bake at 375 degrees for 25-30 minute or until custard is set. Sprinkle with paprika or parsley. Serve immediately. Serve any leftover casserole by frying slices of the chilled custard in butter. Top with additional cheese and serve with a crouton of toasted bread.
Soak herring overnight. Drain; skin and remove all bones. Mix vinegar, pepper, sugar, crushed peppercorns and pour over herring. If the vinegar is very strong, dilute with water. Let stand for a few hours. When serving, cut into 1/2 inch wide strips diagonally across fish and arrange on a dish to look like a whole fillet. Garnish with minced onion.
Arrange pear slices in pie shell in an attractive pattern. Beat the sugar, flour, melted butter, eggs, lemon juice, vanilla, ginger and Cointreau with a mixer until smooth and well blended Pour mixture over the pears in the pie shell. Bake at 350F for 40 to 45 minutes, or until light brown and top springs back when pressed.
Cook fusilli according to package directions. Drain and rinse in cold water to cool. Combine fusilli with pepper, onion, parsley, olives, cheese and tomatoes. Add dressing and toss to coat.
Cook,drain and crumble bacon. Melt butter or margarine in a skillet. Add onions and hash browns. cook and stir until potatoes are lightly browned. Grease a 9x13 inch pan and place hash browns in the bottom of the pan. Beat eggs,milk and salt and pepper 1- 2 minutes. Stir in grated cheese and bacon. Pour over potatoes. Bake at 350 degrees 45-50 minutes, until a knife inserted comes out clean.
Cut all your zucchinis or squash in half,lengthwise. Using a sharp knife,cut zucchini into small strips (julienne) or slices. Place into a mixing bowl. Grate the peel off the lime,then cut it in half and squeeze out all the juice (2 tbsp). Mix peel and juice with soy,oil ginger,red pepper and parsley. Pour over zucchini and mix well. Serve right away or cover and place in fridge. It is best served within 3 hours of making because it turns soggy.
Peel and devien shrimp, leaving tails intact. Place the shrimp in a mixing bowl and toss with buttermilk. Combine the cracker crumbs, flour, garlic salt, and pepper in a food processor and grind to a fine powder. Combine hot sauce and melted butter in a mixing bowl and whisk to mix. Heat oil in fryer or heavy skillet to 350 degrees. Drain shrimp and toss with breading. Fry shrimp until golden. Drain fried shrimp on paper towels and then put in a bowl. Toss with the hot sauce mixture. Serve with bleu cheese dressing.
In a large plastic resealable plastic bag place the paprika, black pepper and seasoned salt (or white salt) shake the bag to mix spices together. Add in the pork cubes in 2 batches and shake the bag to coat with the spices. Heat oil on a skillet over medium-high heat, add in the pork and brown in batches on all sides; transfer to a 3-4 quart crock pot. To the same skillet add in onion and garlic and saute for 3 minutes; add into the crock pot. Drain the pineapple tidbits and reserve the juice (refrigerate the pineapple to add in at end of cooking). To the crock pot add in the pineapple juice, green bell pepper, carrots, vinegar, brown sugar, soy sauce and Worcestershire sauce; mix with a wooden spoon. Cover and cook on LOW for 6-8 hours or until the meat is tender. In a small bowl whisk the cornstarch with water until smooth then add into the crock pot along with the reserved pineapple tidbits, stir well with a wooden spoon until combined; cover and cook another 30-35 minutes or until sauce is thickened. Serve over rice.
Cook pasta according to directions. While pasta is cooking, prepare chicken with spices and cook in oil. When chicken is about 1/2 cook through, add the onion, celery, and saute until chicken is fully cooked. Now add the hot sauce and saute with chicken for about 2 minutes. Combine mayo, dressing, and milk in medium bowl. Add to skillet and heat through and stir to combine. Toss with pasta.
Soften butter. Beat in buttermilk and oil. Pack in cups or lidded bowls. Excellent! Do not use to fry.
For Crust grind up Graham Crackers in a food processor and mix in the melter Butter and Sugar. Pat Crumbs down into the bottom of a Spring Form Pan. If desired bake crust for 10-15min at 350 degrees before adding filling for a crisper crust. In a food processor or mixer place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, the cornstarch and mix till just combined. Beat in the remaining 3 packages of cream cheese. Add 1 1/3 cups of the sugar, the vanilla extract, heavy cream and mix till just combined. Blend in the eggs, one at a time, mixing just until the batter comes together. Pour filling over crust and bake about 1hr-1:15hr at 350 in a water bath. Let cool down for 1hr and then move to fridge for a MINIMUM or 4hrs or overnight. Check out my Instructional video on this recipe: http://www.youtube.com/watch?v=_4GxZDXsnF0.
Preheat oven to 350°. Grease a 13x9-inch baking dish with butter or cooking spray; set aside. In a large mixing bowl, whisk the eggs and milk together. Add salt, white pepper and parsley. Add the yellow cheddar cheese, 1 cup of the sharp white cheddar cheese, ham, onions and diced hash browns. Mix thoroughly. Pour into the prepared pan and sprinkle the top with the remaining 1 cup of sharp white cheddar cheese. Bake for about 45 minutes or until the top is golden brown.
Peel the shrimp, leaving only their tails attached. (I use zipper back shrimp). Reserve the shells, sprinkle the shrimp with 1 tablespoon of the Essence, and half teaspoon of the black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base. Heat 1 tablespoon of the oil in a large pot over high heat. Add the onions and garlic, and cook, stirring, for 1 minute. Add the reserved shrimp shells, the remaining Essence, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of the sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and cook, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the sauce base. Stir and simmer for 3 minutes. Transfer the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 cups. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp over rice. Garnish with chopped chives.
In a skillet fry mushrooms in butter over medium heat for 5-7 minutes or until well browned (adding in the garlic the last few minutes of cooking) remove from skillet, set aside. In a bowl dissolve the cornstarch in a little of the half and half. Add the cornstarch mixture to the skillet with the remaining light cream; whisk and cook, until mixture comes to a boil,and has thickened. Add the remaining ingredients, meatballs and the mushrooms; return to a light boil, cover and simmer for 15-20 minutes. Sprinkle to with Parmesan cheese if desired, or pass the cheese at the table.
Preheat large skillet with enough oil to half cover balls. Add garlic and cheese to potatoes. Roll into balls about 2" around. Dip balls into egg. Roll into cornflakes. Place in hot oil, fry until brown. Carefully turn balls. Brown. Serve hot.
Boil macaroni in water with salt according to package directions and drain. Immediately, while noodles are still hot, mix in mayonnaise and salad dressing. After it has cooled, add carrots. Chill for several hours before serving. Taste improves overnight.
Mix dry ingredients lightly, but well. Stir in liquid ingredients, stirring to blend well. Form into balls about the size of a small walnut. Place balls on an ungreased cookie sheet and flatten with a fork. Bake at 325° for about 8 minutes.
Boil potatoes until tender. Drain and cool. Roughly chop potatoes into chunks. Place potatoes in a bowl with all other ingredients, and stir gently until well combined. Season with salt and pepper if desired.
Brown the roast on all sides in a dutch oven in the heated olive oil, as you turn the roast season with salt& pepper. Drain off any fat. Sprinkle the veggies with the flour. (what about the onions?). Add the veggies to the pot and the bay leaf. Add the beer. Bring to a boil. Add cloves, thyme& juniper berries. Cook covered for apprx 1 1/4 hours or until the meat is tender and apprx 160F in the center of the roast. Remove the roast from the pot. Skim off any fat. Puree the sauce (if the sauce is soupy reduce it by cooking longer until there is apprx 1 cup before you puree it). Slice the roast& serve with the onion sauce.
preheat oven to 180 Celsius grease a 9 inch pie dish. using an electric mixer, beat the flour, butter, sugar, salt, milk and egg until well combined. pour batter into dish. pour in pie filling, starting in centre and moving to 1 inch away from the edge of the dish. sprinkle with cinnamon sugar. DO NOT STIR ANYTHING. cook for 35 - 40 minutes or until golden on top and a skewer comes out clean. NOTE.you can use any fruity pie filling.
Press uncooked ground beef in a 9x13 pan. Season with salt, pepper & garlic powder. Add diced onions. Mix soup with 1/2 can of milk. Place cheese slices over meat & then pour soup mixture over cheese. Place tater tots close together until mixture is covered. Bake at 350°F for 1 & 1/2 hours. Enjoy!
Combine butter, cinnamon, sugar, and pecans in a small bowl; set aside. Roll out bread dough into a rectangle, approximately 1/8" thick; be sure it's not longer than your baking pan! (If it springs back too much, let the dough rest before rolling some more.). Spread the sugar mixure onto the center of the dough, leaving 1/2" at the ends and enough bare dough on the sides for folding over. Bring the long sides in to form a seam on the top; pinch together well. Fold the ends in; pinch, or press closed with a fork- it can easily open while baking and all the yummy sugar mixture will run out! Bake at 350 for about 25 minutes; remove when nicely browned. Let rest for 15 minutes, then slice and enjoy!
Place potatoes in a saute pan, cover with chicken stock and swirl in the red curry paste. Cook covered until tender. Reserve liquid for another use like cooking rice. Mash potatoes, Add butter, salt and pepper to taste.
In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and bubbles. Continue to cook one minute longer. Remove from heat and add cheese. Stir until the cheese is melted. Transfer to a fondue pot and keep the mixture warm. Serve with bread cubes and assorted vegetables. Tooth picks make for good dipping.
Beat together until light; 1 egg and 2 tbsp sugar; 3 tbsp melted butter; 2/3 cup milk. Stir in flour, cornmeal and salt. Beat some more and add 3 tbsp baking powder. Put in greased tins and bake 30 minutes in 350 oven.
Place barley and water in medium sauce pan, stirring once to even out barley. Heat uncovered on high until just boiling (about 5 minutes). Stir once more, cover and reduce to simmer for 20 to 30 minutes (do not over cook as barley will stick to anything!). Most importantly, toss barley to release steam and get air to every grain. This will keep it from sticking. Now you can use it instead of rice in almost any dish, and add a bit of fibre to your diet. NOTE: Barley can absorb even more liquid than this, so you can add it to soup, or make a gravy with it.
Brown meat with spices. Then add onion and tomatoes with green chiles and cook until meat is browned. Butter 9"x13" casserole pan. Layer in hash brown potatoes and meat. Sprinkle with salt and pepper. Mix eggs and cheese and pour on top of the meat. Bake in 350°F. oven for 40 to 45 minutes or until lightly brown. Serve with sour cream and salsa on top.
In the bowl of your bread machine add the ingredients in the order they are listed. Make sure that the yeast does not touch the water. Set the bread machine on bread cycle. Options: remove the bread and form into a baguette, let it rise for 30 minutes. Preheat oven to 375 degrees and bake for about 30-35 minutes or until golden brown ~ or ~ leave it in the bread machine and continue cooking.
Preheat oven to 350. Cook broccoli and place in a 9x13 casserole dish. Cover with chicken. Mix together soup, mayonnaise, curry powder, lemon juice, and cheese. Pour over chicken. Top with cracker crumbs. Bake for 35-40 minutes.