HumbleIntelligence/food-ner-1-Million huggingface dataset:
Smoke corn for 30 minutes and then roast in oven at 350 F until thoroughly cooked. Puree all ingredients in blender and slowly drizzle in oil then season with salt to taste.
Drain salmon. Beat cream cheese with lemon juice,milk, and dill weed with electric mixer until light and fluffy. Beat in salmon and green onions until thoroughly combined. Season with liquid smoke to taste. Chill several hours before serving to allow flavors to blend.
In a large dutch oven, melt butter over medium heat. Add onion and bay leaf. Cook until onions are translucent, stirring occasionally for 15 minutes. Add cabbage and caraway to onions and cook cabbage until it wilts, stirring occasionally, about 5 minutes. Add chicken stock and simmer 15 minutes to blend flavors. Remove bay leaf. Add cheese and stir well until melted. Stir in cream and heat through. DO NOT BOIL! Season with pepper and sherry. Top with more bleu cheese crumbles and serve.
Set oven to 375 degrees. In a large bowl, combine the apples, and 2 Tbsp flour, tossing to coat the apples; spoon into the thawed (unbaked) pie shell. In a medium saucepan, combine the caramels and water over medium heat, stirring until the caramels melt, and the mixture is smooth. Spoon the caramel mixture evenly over the apples in the pie crust. In a medium bowl, combine the remaining 2/3 cup flour, the sugar, cinnamon and butter, stirring until crumbly. Add in the walnuts; mix well. Sprinkle over the pie and place the pie plate on a baking sheet. Bake for 40-45 minutes, or until the apples are tender. Serve warm, or allow to cool completely before serving.
Preheat oven to 350 degrees F. Melt 1 tablespoon butter in a large saute pan over medium-high heat. Add the mushrooms and cook until golden, about 5 minutes. Reduce heat to medium and add the green onions, shallots, and garlic, and saute for 3 minutes. Transfer the mushroom mixture to a bowl and set aside. Do not rinse out this pan- we're going to use it again in the upcoming steps. Rinse the scallops under cold water, then pat dry with a paper towel and season with the white pepper. Increase the pan heat to medium-high and, in the previously-used pan, melt another 1 tablespoon butter. Saute the scallops until just opaque, about 2 to 3 minutes. Be careful to not overcook. Season with salt and transfer to a strainer set over a bowl to let it drain. Reserve drained liquid. Cook the lasagna noodles according to package directions. Drain, rinse immediately with cold water and then drain again. Toss with 1 Tbsp olive oil and set aside. Now to start the sauce! Over medium heat melt the remaining butter in a saucepan. Add the flour and cook, stirring constantly to keep it from browning. Gradually add the chicken broth, cream, and vermouth. Cook, stirring occasionally, until smooth and thickened, about 5 minutes. As soon as sauce begins to boil, remove it from the heat. Season with thyme and basil. Stir in 1/4 cup of the reserved strained scallop juice. Lightly spray the bottom of a 9x13-inch baking pan with pan spray. Pour the half-and-half into the bottom of the baking pan. Lay 4 noodles in a single layer in the pan. Layer with 1/3 each of the mushroom mixture, scallops, and shredded cheeses. Then coat with 1/3 of the sauce. Repeat the process twice, ending with the sauce. Sprinkle with grated Parmesan. Cover pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer. Remove from oven, cover, and let sit 15 minutes before serving. Makes 6 servings.
Season the pork with salt. Mix the rice wine and 1 teaspoon ginger and spread on the pork. Stack the pork and set aside. Peel, quarter and seed the cucumbers; cut into 4-inch spears. Toss with the sugar and vinegar. Toast the pepper flakes with 1 tablespoon salt in a skillet over medium heat, about 4 minutes; set aside. Beat the eggs with 1/2 cup water in a shallow bowl. Put the panko and cornstarch in 2 separate shallow bowls. Dredge each piece of pork in cornstarch, dip in egg, then coat with panko. Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the pork in batches until golden, 3 to 4 minutes per side. Drain on a paper-towel-lined plate. Sprinkle the cucumbers with some of the spiced salt. Mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl. Serve the pork with the cucumbers and sauce.
Prepare Cake---------------. Combine cake ingredients; cake mix, room temperature butter and the Mandarin oranges including the juice; beat with a mixer on medium speed. Divide batter evenly between 3 cake pans sprayed with non-stick spray. Bake in a 350°F oven for 20 to 25 minutes. Cool cake completely on a wire rack. Prepare Icing------------. Combine drained crushed pineapple and pudding. Lightly fold in Cool Whip. Generously ice the cake, there will be plenty. Must be refrigerated.
In saucepan, over low heat, combine marshmallows and milk. Stirring constnat, just until marshmallows are melted and mixture is smooth. Remove from heat, add vanilla, salt, peppermint extract, and food coloring. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat whipping cream in chilled bowl until stiff. Stir peppermint mixture, and then fold into whipping cream. Pour into crust and refrigerate at least 12 hours. Garnish with peppermint candy just before serving.
Preheat oven to 275 degrees. Combine egg, milk, vanilla, and melted butter and mix well. In a separate bowl mix together dry ingredients. Add frozen blueberries and stir gently to coat. Add wet ingredients to dry ingredients and mix gently until just combined. Allow mixture to stand for ten minutes before cooking. Heat a heavy griddle or fry pan which is greased with a little butter. Pour a 1/4 cup of batter into pan and tip to spread. When bubbles appear on surface and begin to break, turn over and cook the other side. Butter and place on foil in oven to keep warm until you're ready to serve them up. This keeps them nice and hot.
Heat oven to 350°F. Combine meatloaf ingredients in a bowl. Mix well. Spray a 8 x 12-inch baking dish with cooking spray. Form a 9 x 4-inch loaf in sprayed baking dish. Bake at 350 degrees F. for 30 minute Meanwhile combine glaze ingredients. Reserve 1/2 cup of glaze for serving. Drizzle 1/3 of remaining glaze over meatloaf. Bake an additional 15 minutes. Drizzle half of remaining glaze over meatloaf. Bake an 15 minutes. Drizzle remaining glaze over meatloaf and bake and bake an additional 5-10 minutes. Let stand 5 minutes before slicing. Drizzle remaining glaze over slices when serving.
Steam broccoli over a pot of boiling water, or in a veggie steamer, for about 5 minutes. Feel free to steam more or less, depending on how your family likes their veggies cooked. Keep in mind that you will also be sauteing the broccoli in the next step. In a large saute pan, heat olive oil over medium heat. Add the garlic and saute for about 45 seconds to impart its flavors into the oil. Before the garlic begins to brown, add the red pepper flakes and broccoli to the pan and cook for another 5 minutes, or until cooked to your liking. Season with salt and pepper and serve.
Slice bread almost whole way through being careful to still leave it connected at bottom of loaf. Put bread on a sheet of aluminun foil large enough to fold up around the loaf. Melt butter, add the remaining ingredients to the melted butter and mix. Spread this mix in the slices in the bread. I use a tablespoon and put one spoonful between each slice. There will be a little of the butter mix left, I usually pour this over the top of the bread. Wrap aluminun foil up around sides of loaf, leaving the top exposed. Cook for 10 minute on 350, this is just long enough to make the top and bottom crispy and warm the bread up. Enjoy!
In a cup, combine Spike and Ac'cent seasonings, and black pepper. Sprinkle 1/4 teaspoon seasoning mixture on each side of the rib racks. In a small bowl, combine the minced garlic, jalapeno peppers and remaining seasoning mixture. Rub the garlic mixture on the top and bottom of the ribs. Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs. Spread a layer of onions and bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions and peppers and the ribs. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days. Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 400. Before placing the ribs in the oven, reduce the temperature to 300. Bake the foil-wrapped ribs for 6 to 8 hours. Remove the ribs. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices. Cut each rack into three sections and serve with the vegetables and pan juices. *NoteSpike seasoning is a special blend of 38 herbs, vegetables and exotic spices, combined with a bit of salt. It can be found in most major grocery stores with spices or salt.
In a medium glass salad bowl combine the broccoli florets, cauliflower florets with red onion slices (if using) cubed cheese, crumbled bacon and dried cranberries or raisins. For the dressing; (add in dressing just before serving) in a bowl whisk the mayonnaise with sugar and wine vinegar together until smooth, season with black pepper. Drizzle the dressing over the top of the salad; toss to combine with the vegetables. Sprinkle the top with sliced almonds, then place the egg slices around the bowl.
Cook the onions slowly in butter for about 10 minutes or until very soft but not browned. Place in mixing bowl and add beef, softened butter, salt, pepper, thyme and egg. Blend thoroughly and form into patties. Roll patties in flour and shake off excess. Heat butter and oil over moderately high heat. When the foam has begun to subside, it is hot enough to add the patties. Add patties in single layer and saute for 3 minutes or per side depending on how well done you want them. Move them to serving platters and keep warm. For sauce: pour the fat off of the skillet and add the stock. Boil it down rapidly, scraping up the bits from the pan, until almost a syrup consistency. Add the cream and boil it down for a minute or two until reduced and thickened. Season with salt and pepper. Serve over the burgers.
Place all ingredients in pan of the bread machine in order recommended by manufacturer. Select dough cycle. Remove dough from pan. Place in a greased 9 x 5 bread pan. Let rise in a warm place 1 hour. Bake 350 in a pre-heated oven 30 min. About 12-16 slices.
Heat oil in a skillet and saute the onions, green pepper, celery& garlic. Cook until the veggies start to soften about 4 minutes Add kielbasa, cook 2 minutes. Add all the remaining ingredients except scallops& parsley. Bring to a boil, simmer for 15 minutes. Stir occasionally or until the rice is cooked. Stir in the scallops& parsley cook for a further 3-5 minutes Do not overcook the scallops.
Preheat oven to 350°F. Mix pumpkin cubes with olive oil and salt and pepper. Roast for about 25 minutes, or until nearly tender when pricked with a fork. Meanwhile, coat the onion slices and the garlic with the 2 teaspoons of olive oil. Add to pan and return to the oven for about 15 minutes longer, or until the pumpkin and onion are tender. Put all the vegetables in a large pot. Add cardamom, cinnamon, chili and stock to the pot and bring to a simmer over high heat. Reduce the heat to medium-low and cook for 20-25 minutes, or until the pumpkin cubes begin to dissolve. Remove the cinnamon sticks. Transfer the soup to a blender or food processor and process until smooth, working in batches if necessary. Return soup to the saucepan. Season to taste with salt and pepper. Cover to keep warm. Heat 1/4 cup olive oil in a saucepan over high heat until the handle of a wooden spoon bubbles when inserted. Place the sage leaves individually into oil and fry for about 1 minute, or until crisp. Remove to kitchen towel with a slotted spoon. Season. Ladle into warm soup bowls and garnish with crispy sage leaves. Serve at once.
Bring a large pot of water to a boil, add pasta and cook according to the directions on the package. While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly. When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.
Combine the sauce ingredients with 1/4 cup water in a saucepan. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until it thickens. Remove from heat. To make the bhajis, sift the flour, baking powder, spices and 1 tsp salt into a bowl. Make a well in the gener and gradually add the combined egg and 1/4 cup water. Whisking until smooth. Stir in coriander and onion. Fill a deep heavy-based saucepan one third full of oil. Cook a tablespoon sized ball of mixture in the oil in batches for 90 seconds each side, or until golden brown. Drain. Serve with sauce.
In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry.
In a skillet over medium-low heat, saute 1 tablespoon margarine and oyster mushrooms for 7 minutes, then set aside. In a blender, grind cashews to a fine powder, then add 1 cup vegetable broth. Blend until completely smooth. In a large stock pot over medium-high heat, add 1 tablespoon margarine, onion, cauliflower, and garlic. Saute for 5 minutes, then add bay leaves, thyme, white pepper, remaining vegetable broth, cashew mixture, and salt. Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves. Using either an immersion blender or regular blender, blend until completely smooth. Add potatoes and cook over low heat for 40 minutes. Stir in the smoke flavor and the mushrooms. Serve hot, garnished with a sprinkle of freshly ground black pepper and a pinch of parsley.
Preheat oven to 350°F. Heat a dutch oven over medium high heat. Add oil. Add meat, crumble with a"Z" wire potato masher. Stir and cook'til browned. Remove with a slotted spoon, drain on paper towels. Drain all but 2 TBS of the drippings. Add Onions, Celery, Carrots, and Chilies. Saute (stir fry)'til onions are translucent. Add Garlic, saute another minute. Combine all ingredients but the cheeses. Bake 75 minutes, covered. Top with cheeses, bake uncovered for 6-7 minutes"til cheeses are golden brown. Garnish each serving with Sour Cream, Guacamole, Cilantro, and grated eggs.
Place the ground meat in a pan and add to it the ginger garlic paste, chilli powder, garam masala, coriander powder, turmeric and salt and mix well. Add 1/2 cup of water and cook until the meat is done. Let it cool and then place the ground meat in a blender/ grinder and make a fine paste of it. The paste should not be too liquid you should be able to make balls of the mixture. Add an egg while grinding. When done add salt to taste. Now make 1-inch round balls from the dough and keep aside. Also make 3" balls from the mashed potato mixture and keep aside. Now flatten each potato ball into a flat disc. Place a ground meatball in the centre and cover it with the mashed potato from the sides. Shape them into balls and slightly press them flat shaping them like thick flat circular discs. Beat the remaining eggs in a flat dish with salt according to taste. Dip each potato cutlet in the egg mixture, then coat with breadcrumbs (shake off the excess) and fry on a hot pan with ghee or oil till it is golden on both sides. Serve piping hot.
Preheat oven to 350°F Line twenty four 2 1/2-inch muffin cups with paper bake cups. Set aside. In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined (batter will be thick). Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan a cool completely. Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. CREAM CHEESE FROSTING: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of good piping consistency. (Makes 4 1/3 cups).
Cream butter and sugar. Add sour cream, bananas, eggs and vanilla. Mix well. Slowly add flour, baking powder, baking soda, cinnamon, nutmeg and continue mixing until blended. Pour mixture into a greased 9x13 pan. Bake at 350 degrees for 25 minutes. Cool and frost with cream cheese frosting.
Heat evaporated milk, milk and bing soda to boiling; remove from heat. Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved. Add milk mixture. Cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour. Pour into bowl, cover and refrigerate at least 4 hours.
Slip your hands into plastic sandwich bags. This will make clean-up sooo much easier! In a large bowl, combine the meat, crumbled and mushed up well, the chopped onion, green pepper, saltine crumbs, 1/3 cup steak sauce, eggs, pepper, salt, and half the can of tomato sauce. Mush this all together (this is where I take out my aggressions). Place in a loaf pan lined with the new release foil. This stuff will save you more time on clean-up. While meatloaf bakes, stir together remaining tomato sauce and steak sauce. Another tip: If you would rather, pat these out into mini-loaves. If you use a 9x13 pan, you could probably get 4-5 loaves, depending on how big you make them. Kids love their own meatloaf on their plate. Bake in a 350 degree oven for 45-50 minutes (if making one loaf, less is mini-loaves). Pour off the grease. Coat top with sauce. Bake 10 more minutes. Let stand a few minutes to cool down.
Melt butter over low heat and stir in ginger and vanilla wafers. Reserve 3 tsps of crumb mixture. Press remainder in a 9 inch pie plate and chill while pudding is being made. Combine cornstarch and sugar; add 1 cup half and half, and whisk until cornstarch is dissolved. Stir in remaining half and half and bring to boil over medium heat, whisking, and cook 2 minutes, until thickened. Remove from heat and stir in vanilla and coconut. Transfer to a metal bowl set in a larger bowl of ice and water. Stir until completely cooled and pour into crust. Sprinkle reserved crumbs over. Chill for 20 minutes before serving (pudding will be soft).
Preheat oven to 450 degrees Fahrenheit. Arrange the shrimp in a shallow baking dish large enough for the shrimp to make just one layer, or divide them evenly among four individual baking dishes. Combine the remaining ingredients (except bread) in a blender and blend until smooth. Pour this pesto mixture over the shrimp. Bake 10 to 12 minutes or until shrimp are just firm. Serve the shrimp with crusty bread. You can prepare this dish up to 8 hours ahead of time and refrigerate until ready to bake.
Preheat oven to 400°F In a pan heat the olive oil and add the onion and garlic, cook gently until softened. Remove from the heat and stir in the breadcrumbs, figs, olives, almonds, lemon juice, parsley, rosemary and egg yolk. Trim away any excess fat from the lamb, pat dry, season with salt and pepper on all sides. Spread half of the stuffing evenly on the cut side of the lamb, roll to enclose and tie in several places with kitchen string to secure the stuffing from coming out. In a large skillet on high heat sear the leg of lamb on all sides about 3 -4 minutes on each side and place in a dutch oven. Add pearled onions around the lamb and roast for 1 hour 15 minutes. Baste the lamb from time to time with chicken broth. Form the remaining stuffing mixture into balls and add to the dutch oven around the meat, 15 to 20 minutes before the end of cooking time. Remove the lamb from the oven and let it rest for 10 minutes. Carve into thick slices and serve with the stuffing balls and onions, drizzle with pan juices.
In a large nonstick skillet over medium heat, melt the butter. As the butter begins to melt, slowly stir in the honey until well combined. Add the sesame seeds and cook for 2 minutes - stirring often. Add the oats and cook 3 to 4 more minutes - stirring often - until the oats are golden brown. If you're adding raisins or dried fruit, stir them in just as the oats start to brown. Spread granola evenly over a large cooking sheet to cool.
Cook potatoes and mash with milk, butter and salt. Set aside. Brown the ground beef and chopped onions with cumin, oregano and salt and pepper to taste. Some like more cumin than others. Drain raisins. Drain the ground beef mixture and place in baking pan that has been coated with cooking spray. Layer the sliced hard boiled eggs, olives and raisins over the meat mixture. Spread the mashed potatoes over the beef mixture. Sprinkle top of mashed potatoes with sugar. Bake at 350 degrees for 40 minutes.
Place scallops in a medium bowl and add tamarind. Pour in lemon juice, lime juice and pineapple juice, just enough to cover. Gently stir and press down lightly on the scallop mixture, making sure the seafood is submerged. Transfer to the refrigerator for 2 1/2 to 3 hours or until the scallops turn opaque. About 5 minutes before serving, in another bowl combine diced pineapple, white onion, red pepper, salt and black pepper; stir. Remove scallops from the fridge and using a slotted spoon, transfer scallops to the onion mixture. Pour in about 2 tablespoons of the liquid from the bowl. Add oil, stir, taste and adjust if needed. Then add parsley just before serving with tortilla chips.
Unroll the pie crust and place on a flat baking sheet or pizza stone. Set oven to 350^. Wash, core and slice the apples and arrange on the crust, unwrap the caramels and place all over the tart, between layers and in empty spaces. Turn up and pinch the edges of the pie crust about 3/4 inch to make a small border. Bake for about 20 minutes, or until the crust is browned to your liking. Allow to cool a bit and serve warm by itself or with a scoop of ice cream or dallop of whipped cream.
Blanche shrimp in boiling water for 5 minutes, then shock in ice cold water. Strain when cooled. Add shrimps to the a bowl. Add lemon juice and marinate for 2 hours. Add salt, pepper, Ketchup,Worcestershire sauce, onion, tomatoes, chilies and cilantro, marinate for 2 more hours. Remember to always refrigerate when your marinating! Serve with some nice crackers -- .
Saute beef, zucchini, onions and seasonings in large, greased skillet until meat is no longer pink and vegetables are tender crisp, stirring frequently. Add green chilies, rice, sour cream and 1 cup of the cheese. Pour into a 9 x 13 casserole. Arrange tomato slices on top. Season with salt and pepper. Top with remaining cheese. Bake at 350 degrees for 20 to 25 minutes.