HumbleIntelligence/food-ner-1-Million huggingface dataset:
Light a grill or preheat the oven to 350. Grill or roast the corn in the middle of the oven for about 15 minutes, turning occasionally, until the kernels are tender. Let cool slightly, then remove the husks and cut the kernels off the cob into a bowl; reserve the cobs. Melt 3 tablespoons butter in a large nonreactive saucepan. Add the sliced onions and cook over high heat, stirring frequently, until caramelized, about 25 minutes. Add to the corn kernels. Add the bacon to the saucepan and cook over high heat, stirring, until browned and crisp, about 3 minutes. Transfer to paper towels to drain. Pour off all but 2 tablespoons of the fat. In another large saucepan, bring the chicken stock and corn cobs just to a boil; keep warm. Meanwhile, heat the bacon fat. In a food processor, finely chop the onion, carrot and celery. Add to the bacon fat and cook over moderately high heat, stirring, until softened, about 3 minutes. Add the rice and stir until evenly coated with fat. Add the white wine and stir constantly until almost all the liquid has been absorbed, about 2 minutes. Stir in the corn, sliced onions and bacon. Add 1 cup of the chicken stock to the rice and cook over moderate heat, stirring constantly, until absorbed. Continue adding stock, about 1/2 cup at a time, stirring constantly until absorbed before adding more. Cook until the rice is just tender, about 25 minutes. Stir in the remaining 4 tablespoons butter and the Parmesan and season with salt and pepper. If the risotto is too sticky, add a little more stock. Serve, garnished with chervil sprigs. NOTE: To prepare corn for grilling, pull back the husks and remove the silk. Pull the husks back up over the corn and soak briefly.
In a large nonstick skillet, saute onion and mushrooms in melted butter until tender. Add in crabmeat and sherry; cook until thoroughly heated; adjust seasoning with salt and pepper. Garnish with parsley and lemon wedges.
Preheat oven to 220C (200C fan forced). Line a baking tray with baking paper and place kumara on prepared tray and drizzle with half the oil and bake for 20 minutes or until tender. Combine kumara with remaining ingredients in a medium bowl.
In a bowl, mix together plum sauce, pineapple juice, ginger, rice vinegar and salt. Set aside 1/4 cup of the sauce and put it in the fridge. Pour the remaining sauce in a shallow glass pan. Add the pork chops and turn them to coat well. Cover with saran-wrap and let marinate in the fridge for 1 hour. (You can prepare the pork chops until this step and cover them and put in the fridge until the next day). Preheat the bbq to medium heat. Ligthly oil the grill and put the pork chops and baste with the marinade. Close the cover and cook for about 10 minutes or until that the pork chops are browned but lightly pink inside. (turn the pork chops and baste with marinade at mid cooking). While the pork chops are cooking, put the pineapple slices on the grill of bbq and cook for about 2 minutes on each side or until that they have marks. Serve the pork chops with pineapple slices.
After you have baked your cake in a 9x13 pan, allow it to cool. Then take a large bowl and combine your milk, pudding mix, and cream cheese. Cover the pudding mixture and place it in the refrigerator to allow it to chill and thicken. After the pudding mix has thickened, spread it over the baked cake. Then take your drained pineapple, and spread it over the pudding mixture. Next you will take your cool whip and spread it evenly over the pineapple. To finish, sprinkle a desired amount of coconut over the top, and then place the 12 maraschino cherries in rows of three across the cake. Cover your cake, and place it in the refrigerator over night. Serve and enjoy!
Cube the melon discarding skin and seeds as normal. Pour over the condensed milk and carefully mix to coat the melon cubes. It should thin out and mix with the natural juices from the melon. So good!
Place beans in center of double thick 18" square of heavy duty foil. Dot with butter and sprinkle with cajun seasoning. Fold in and seal edges of foil over beans to make a packet. Grill over medium heat about 10 minutes per side.
Preheat oven to 375. Season all sides of the lamb shanks with salt and pepper and then dredge in flour to coat. In a large skillet, heat 1/4 c of olive oil and the butter over medium high heat. Sear the lamb until brown, turning to cook all sides. Transfer shanks to a roasting pan. In the skillet, spoon out all but a couple of spoonfuls of fat. Over medium heat, deglaze the pan with the red wine, stirring to remove the stuck scraps. Whisk in the mustard and cook for 2 minutes. Coat the lamb shanks with the red wine-mustard mixture and set aside. In a large, clean skillet, heat the remaining 2 T of olive oil over medium heat. Add the onions and leek and cook until tender, 5 minutes. Add garlic and cook for an additional 2 minutes. Add the Pernod and increase the heat to medium-high, cooking for 2 minutes. Add the chicken stock, tomatoes, tomato paste, thyme, and bay leaves; stir to incorporate the tomato paste. Add the sliced fennel to the roasting pan with the lamb. Pour the skillet's contents over the lamb and fennel and cover with aluminum foil. Braise for 2 1/2 bours. Skim any fat off the surface of the liquid. Serve braised shanks with vegetables and cooking broth.
Combine water with spaghetti sauce in a bowl. Cover the bottom of a greased 9"x13" baking dish with 1 1/2 cups of the mixture. Arrange a layer of uncooked noodles, slightly overlapping, on top of the sauce. Spread half of the ricotta and half the mozzarella over noodles. Sprinkle with 2 tablespoons parmesan cheese. Add another layer of sauce. Repeat with another layer of noodles, the remaining ricotta and mozzarella and 2 tablespoons parmesan cheese. Top with a layer of noodles. Pour remaining sauce over noodles; sprinkle with remaining parmesan cheese. Cover and bake at 350 degrees F for 1 hour. Let stand for 10 minutes before serving.
In a medium bowl, mash the chickpeas. You don't want puree. You still want chunks, don't you?. Add the rest of ingredients. Mix well. Put in the refrigerator and let sit for a couple of hours, to let the flavors combine. Use as you would use hummus, or use it as a sandwich spread.
In a large skillet over medium heat, add pork,green pepper, and onion. Cook until pork is brown and the peppers and onion are slightly tender,drain and return to pan. Add water and contents of the hamburger helper box, stirring to combine. Bring to a boil, cover with lid and then turn the heat down to a medium/low simmer. Cook for 20 minutes or until noodles are done. Serve with a veggie or salad and dinner is complete.
Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside. *tip: Take one sample and taste it to see whether or not it's cooked properly. If it feels soft, it's finished. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces. Add 1/2 tbs soy sauce and 1/2 tbs sesame oil and mix it and place it onto the large bowl. *tip: When you drain the hot water from the pot, don't discard the hot water. Put it back into the pot so you can cook your spinach quickly. On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don't burn it!). Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl. Place a few drops of olive oil on the pan and add your beef strips (optional) and your sliced shitake mushrooms. Stir it until it's cooked well, then add 3 cloves of minced garlic, 1/2 tbs soy sauce and 1/2 tbs sugar. Stir for another 30 seconds and then put it into the large bowl. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs. Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease. Rinse rice noodles in cold water until they go slightly soft. Set aside. Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro. Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp. Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft. Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot. Serve with soy sauce, chili oil and fresh lime wedges if desired.
Combine cornmeal and flour. Stir in cinnamon, baking soda and brown sugar with a pinch of salt. In another bowl combine yogurt, vanilla and milk. With a wooden or silpat spoon stir wet into dry. Lightly fold in the bananas and butter. Beat egg whites to soft peak. Gently fold egg whites into mix. Butter or oil skillet (old cast iron best) and drop 1 tablespoon of batter to pan at a time. It will form 2 inch pancakes. Cook until bubbles cover the surface, flip and cook till golden underneath -- about 30-440 seconds. Finish and serve. Consider using Banana Ginger syrup Recipe #452393. Enjoy.
Take chopped mango into the blender. Blend it till you get a smooth puree. Crush the saffron in mortar and pestle. Add crushed saffron into the warm milk mix very well and keep aside. Soak pistachio and almonds in hot water for 10 minutes.Remove the skin and chop it into small pieces. Place the hung curds in a deep bowl and whisk well. Add the mango pulp and powdered sugar and whisk well. Add the cardamom powder, saffron-milk mixture, almonds, pistachios into the thick yogurt and mix well. Refrigerate for at least 1 hour. Serve chilled.
First you brown the ground beef and add the fajita seasoning as well as heat up the baked beans. Crush the Doritos on the plate. Now you start to layer everything. We start with the beef. Then cheese. Then baked beans. Lettuce. More cheese. Finally the Catalina dressing.
Place water chestnuts between two pieces of paper towel and press out excess water. Using food processor, chop water chestnuts and onion then add 1 egg and process for 10 seconds. Transfer to a bowl, add beef, oyster sauce and breadcrumbs and combine thoroughly. Using hands, form mixture into balls the size of walnuts. Heat frying pan over medium heat, add oil and cook patties until golden brown and cooked through, (4- 5 minutes). Heat sweet and sour sauce and spring onion gently, add patties to sauce and serve.
Put all ingredients in crockpot or stock pot. Cook in crockpot on low all day or in stock pot 1 hour or more till veggies are tender. Add water as necessary to reach desired thickness.
Preheat oven to 375°C. Beat eggs, add sugar, oil, milk and molasses. Mix thoroughly. In another bowl, add all flour, baking powder, baking soda, salt and bran together. Mix thoroughly. Add raisins, sesame seeds, and sunflower seeds to the dry mix. Mix again. Add dry ingredients to wet ingredients. Mix well. Mixture will appear quite wet, but will thicken up quickly. Line muffin pan with muffin cups. Fill 3/4 full. Bake for 14-15 minutes.
In a medium glass or strainless steel bowl, combine the strawberries and 1/4 cup sugar; mash with a fork. Set the bowl in a larger bowl filled with ice water. In a medium saucepan, bring the half-and-half and remaining 1/2 cup sugar to a simmer, stirring occasionally, over medium heat. In a heatproof bowl, whisk the egg yolks; gradually whisk in about 1/2 cup of the hot cream mixture. Pour the mixture into the saucepan and cook, whisking constantly, over medium heat until steaming hot and frothy, about 3 minutes. Strain the custard into the bowl of strawberries. Let stand, whisking occasionally, until cool. Using an ice cream maker, process the cooled custard according to the manufacturer's instructions. Transfer to an airtight container and freeze.
Place the turnips and the garlic in a saucepan with a tight-fitting lid. Add water to fill about halfway, cover, and place over medium-high heat. Bring to a boil, turn down the burner, and simmer until quite soft (about 15 minutes). Drain the turnips and garlic very well. Using a potato masher, mash the turnips and garlic together. Stir in the butter, horseradish, salt, pepper, and nutmeg, and mix well. Just before serving, stir in the chives. Each serving has 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.
Place water and wine in a pan and bring to the boil. Add the salt and butter and once the butter is melted add the polenta in a steady stream. Whisk until cooked (for most brands, 2 minutes). Remove from the heat and stir in the goats cheese. In a fry pan heat 1 tbsp of the oil and fry the mushrooms for 2 minutes, remove and set aside. Split the spinach into 2 batches and fry in 1 tbsp oil for each batch. Fry until just wilted. Serve the polenta topped with the spinach and mushrooms and sprinkled with the cheddar.
Combine all in saucepan and cook over low-medium heat until warm and bubbly, its that easy! Serve with crusty bread or nacho chips.
Ask your butcher if they could grind the pork and ham together, or do it yourself. Mix pork and ham with the cracker crumbs, eggs, salt and pepper. Form into a loaf. Roll in cheesecloth and tie the ends securely. Place the roll in a big pan and add sufficient beer to cover the loaf. Simmer slowly for 2 hours. Unwrap the cheesecloth and serve as a roast or sliced as meat for sandwiches.
In a large heavy pot or Dutch oven, over medium heat, brown ground beef and ground pork sausage with 1 lg onion coarsely chopped and 2cloves of garlic minced.Add 1lg green bell pepper cut into 3/4" chunks and smoked sausage cut into 3/4"chunks; continue cooking 5-10 min longer. Reduce heat to low; drain fat. Blend in spices and chopped tomatoes with all their juice. Simmer 5-10min. Stir in kidney beans (reserve liquid). In a bowl, blend a little of the reserved bean liquid with cornmeal to consistency similar to pancake batter; mix with chili simmering another 10-15min. Stirring occasionally.
Oysters have very high water content, so drain the oysters very well. Place the oysters in a strainer over night in the refrigerator. Remove from refrigerator and blanch in boiling water 4 to 6 minutes. Oysters should plump up a bit and be firm to the touch. Remove them and rinse in cold water. Place oysters in the first 3 ingredients. Dice peppers and stir gently into the brine and oyster mix. Cover and let sit 10 to 12 hours in refrigerator. Stir up occasionally to coat all oysters with the brine. Remove from brine, rinse and pat dry. Place on racks and allow to air dry 2 - 3 hours. If you have stainless steel wire racks place 2 together to form a checker pattern before placing oysters on them and spray with a non-stick coating. Start smoker according to the directions that came with your device. When a good heavy smoke has started, use any wood chips you like, personally I use a blend of equal parts mesquite, cherry and arbutus, place racks in your smoker. Keep heat down to 130 to 150 degrees fahrenheit. Oysters will shrink about 50% during smoking. When the oysters feel firm and only depress slightly they are finished. Depending on your smoker, times could very from 15 minutes to 1 hour. If you are using a cold smoke technique, it could take 2 - 3 hours. When they are done remove them from the smoker, sit back with a pint, and enjoy. If you wish to can them go right ahead. If you are using the small wide mouth canning jars (these are the best size, 125 to 250 ml max.) add 1 to 3 TBLS. E.V.O.O. to the jar over the oysters before sealing.
If using cookie sheet, prepare pan by coating lightly with butter or margarine. In a large heavy saucepan, combine the milk, cocoa, butter and sugar. Stirring constantly, bring to a full boil, then boil for 1 minute. Remove from heat. Stir in vanilla and peanut butter until peanut butter is completely melted. Stir in quick oats. Quickly* drop by spoonfuls onto waxed paper, or spread in a buttered cookie sheet. Allow to cool completely. If using cookie sheet, cut into squares to serve. *If you don't move quickly, cookies will set up in the pan. If cookies do not set, you didn't boil long enough. If cookies are dry, you boiled too long.
in a Dutch oven, brown meat in oil. add water, bouillon cubes, worchestshire sauce, garlic, salt and pepper. cover and simmer for 1 1/4 hours. add more water to cover beef if necessary. add carrots, onions with liquid, and cranberry sauce, simmer for 45 minutes. in small bowl, mix together cornstarch and water. add to stew; stir until thickened. add Kitchen Bouquet and heat for 5 minutes.
Preheat oven to 375 degrees F. Grease 12 muffin cups or line with paper cups. In a large mixing bowl, use a fork to stir the flour with the sugar, baking powder, cinnamon, nutmeg and salt. Make a well in the centre. In a small bowl, whisk the milk with the egg and vanilla. Whisk in the butter. Peel the apple, if you wish, and coarsely chop. Pour the milk mixture into the centre of the dry ingredients and stir just until combined. Stir in the apple, raisins and cereal. Place the batter in the muffin cups. Sprinkle with extra cereal or cinnamon sugar if desired. Bake in the centre of the preheated oven for 25 to 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Remove the muffins from the pan and cool on a wire rack. Serve right away or place in a plastic bag and refrigerate for up to 3 days or freeze.
Spray counter lightly with non-stick cooking spray. Combine 4 rolls and roll into a 9x10-inch rectangle. Repeat with remaining rolls. Spread the pesto onto one of the rectangles. Sprinkle cheese on top of pesto. Carefully lift the remaining rectangle and lay it on top of the first. Press down all over. Slice with a pizza cutter to make 9 strips 10 inches long. Carefully lift each strip and place them 2 inches apart on a sprayed baking sheet. Pinch the ends of each of the strips together and twist each strip 4 or 5 times. Bake at 400°F 6-8 minutes or until golden brown.
Blend all in blender or food processor till smooth. Adjust seasonings to your tase.
Pre-heat oven to 400 degrees. Mix stuffing, cream of chicken soup, 1/2 stick of butter and chicken broth in a large bowl. Even though not listed in the ingredients, I like to add 1 teaspoon of Paula Deen's Seasoning Mix (Recipe# 57340). Add a layer of the mix to a casserole dish, then a layer of chicken. Repeat layers until all is used. Bake 45 minutes.
Begin with the sauce by heating butter in a large sauce pan on medium heat. Thoroughly stir in flour forming a paste, and then add milk, broth, pepper, and Parmesan. Stirring continuously, bring to low boil. Reduce heat and simmer on low for 15 more minutes, stirring occasionally. Begin preparing spaghetti according to instructions in a separate pot. Meanwhile, lightly saute pork and onion in olive oil in a medium skillet on medium heat. When browned, add red bell pepper, yellow bell pepper, mushrooms, soy sauce and pepper. Continue to cook until pork is thoroughly cooked. Strain spaghetti, add to sauce, tossing well Plate on individual serving dishes. Top with pork mixture. Drizzle with 2 tablespoons leftover sauce and sprinkle with parsley. ***A good accompaniment to the dish is warm herb bread.
Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers, onions & mushrooms cook about 13 to 15 minutes until onion is tender and moisture absorbed, stirring frequently. Add garlic, rosemary, salt and black pepper; cook for 2 minutes, stirring frequently. Serve as a side dish, salad, with steak and any other variation that you wish.
Make vanilla pastry cream: In 2 quart saucepan, combine sugar, flour and salt; stir in milk. Over medium heat, cook, stirring until mixture thickens and boils, about 10 minutes. Boil 1 minute. In a small bowl with fork, beat 6 egg yolks slightly. Beat small amount of heated milk mixture into yolks. Slowly pour egg mixture back into milk mixture, stirring. Cook over medium low heat, stirring till mixture thickens and coats spoon well, about 8 minutes (do not boil). To check thickness, lift metal spoon from mixture and hold up 15 seconds - spoon should not show through mixture. Remove from heat; stir in vanilla. At this point I usually put this custard through a strainer to get out any lumpy cooked egg pieces. Cover surface with plastic wrap, and chill well, about 2 hours. When custard is cool, in a small bowl with mixer at medium speed, beat heavy/whipping cream till stiff peaks form. With a rubber spatula, gently fold whipped cream into custard. Puffs: Spray 1 or 2 large cookie sheets with nonstick spray. Heat oven to 375. In 2 qt saucepan over medium heat, heat butter, water and salt till butter mixture boils. Remove from heat. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves sides of pan. Add eggs to the flour mixture, one at a time, beating well after each addition, till smooth. Cool mixture slightly. Using a large spoon and rubber spatula, drop batter onto cookie sheets int 12 large mounds, 3 inches apart, swirling the top of each. (for eclairs, instead of mounds, spread the choux paste into 5" by 3/4" rectangles). Bake 50 minutes (this is what the original recipe says - however, I NEVER bake them that long - more like 35 minutes - go by your own oven - if they're looking puffed and browned and dry, they're probably done). At this point, remove from oven, cut a small slit in the side of each puff and return to the oven and bake for 10 minutes. Turn off oven and let dry for 5-10 minutes (I don't usually do this and it doesn't seem to matter too much). When puffs are cool, slice top off of each - there will probably be some webby looking soft dough inside - carefully pull this out to make it hollow. Fill each shell with the chilled pastry cream. Replace top and sprinkle with powdered sugar. For Eclairs: Go through the same process, but top with semisweet chocolate glaze: In saucepan, melt 2 squares semisweet chocolate and 2 T butter, stirring constantly (or heat briefly in the microwave to melt) Stir in 1 cup powdered sugar and 3 T milk till smooth.
Chop in hand-cranked food processor. Mix well and refrigerate at least an hour.
Soup: Place the cantalope, lemon juice, and zest in a food processor and pulse until coarsely chopped. Add the mint and salt and pulse to combine. Transfer to a large bowl, cover, and chill for at least 30 minutes. Basil Cream: Place the cream and sugar in the bowl of food processor and process until slightly thickened. Add the basil and process until thick-about 20 seconds-and set aside. Add the grape to the soup right before serving. Divide evenly among four bowls and top with the cream. Enjoy! Note: You may use purple sparkling grape juice, but this will change the color of the soup.
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste. Can be eaten warm or cold.