HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large stockpot over medium heat. Add onion and garlic and saute for a few minutes, stirring often. Add celery, carrot, potatoes and peppers and saute until slightly softened, about 5 minutes (NOTE: if potatoes stick, add a little more oil). If you prefer thicker chowder, add the flour now and stir constantly for 2 minutes until cooked Add corn, broth and milk and Bay leaf and bring to a simmer. Simmer over medium-low heat for about 20-25 minutes or until vegetables are softened. Gently stir in can of crabmeat and Old Bay seasoning. Salt, Pepper and butter to taste.
Preheat oven to 400 degrees F. Fit your cookie press with a favorite plate. You'll need unbuttered, unlined cookie sheets. Melt chocolate in the top of a double boiler over hot, not simmering water, or melt in the microwave following manufacturer's directions. Allow to cool slightly. In the large bowl of an electric mixer, cream the butter. Add the salt, vanilla and sugar and beat to mix well. Add the egg yolks and beat to mix, then add the chocolate, mixing well to blend. On low speed, gradually add the flour. Beat only to mix after each addition. Fill your cookie press with a portion of the dough. Press out the cookies 1-inch apart on cookie sheets. Bake 8-10 minutes in preheated oven. Using a spatula, transfer cookies to a rack to cool. Store in airtight containers. NOTE: Cookies may be decorated with chopped nuts or candied cherries before baking, if desired.
Place tomatoes with their juice in a medium bowl; crush tomatoes well, into small pieces, with a potato masher. In a 3-quart saucepan, heat oil over medium-low heat. Add onion and celery; cover and cook 10 minutes, stirring occasionally. Stir in tomatoes, broth, wine, sugar and thyme; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes until vegetables are very tender. Stir in cream and 1/2 cup Stilton; heat through but do not boil. Ladle soup into 6 soup bowls; sprinkle with pepper and remaining Stilton.
Preheat the oven to 225C (440F). Mix together the soy sauce, mirin and ginger in a bowl until well combined. Arrange the vegetables evenly in the center of each piece of foil and place a salmon fillet on top. Spoon equal amounts of the soy mixture over each. Fold the foil over the fish and vegetables and seal the parcels (folding the edges together tightly). Cook the parcels directly on the oven rack for 15 minutes. Cook the soba noodles in boiling water for 4 minutes, drain and place evenly on each serving plate. Transfer the fish and vegetables from the foil packets to each bed of noodles and drizzle with the reserved cooking liquid to serve.
Place pecans and dates in a food processor and pulse until coarsely ground. Pulse in oil and salt until mixture begins to form a ball. Press crust into an 8x8 inch greased baking dish. Bake at 350° for 8-12 minutes until lightly browned. To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove. Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve. Add remaining 2 cups cranberries and cook covered for 5 more minutes. Remove mixture from heat and allow to cool for 10 minutes. Pour mixture over pecan crust. Allow bars to set for 60-90 minutes. Serve.
Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X. Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrot, and celery; return to a boil.Cover, reduce heat and simmer 12 to 15 minutes or until vegetables are tender. Drain, place vegetables in a serving bowl. Melt butter in a small skillet; add cashews and seasonings. Cook over low heat 3 to 4 minutes or until cashews are lightly toasted; pour over vegetables.
To make this yummy chicken, first prepare the marinade. Before doing that, soak red chili powder in water and prepare a paste of it. Now, in a bowl, mix together, the chicken, salt, ginger-garlic paste, 2-3 tablespoons of cashewnut paste, a pinch of saffron, yogurt and a tsp of red chili paste. Mix well, using your hand, and keep aside for 15-20 minutes. Heat oil in a skillet. Add bay leaves and cloves. Stir-fry for a minute. Add onion paste and saute till it turns brown. Add a teaspoon of garlic paste. Continue to saute till the raw smell of garlic is gone. Add the marinated chicken pieces and mix well. Cover and cook for 15 minutes or until the chicken is tender. Add 2-3 tablespoons of cashewnut paste and a pinch of saffron. Mix well. Remove from flame. Garnish with fresh chopped coriander leaves. Serve hot with rotis/parathas/naan/kulcha! YUM!
Blend cream cheese, sugar, lemon juice, vanilla nad eggs with mixer. In small muffin pans, place aluminum liners. Add one vanilla wafer, round side up, into each liner. Add cream cheese filling, about 2 tablespoons each. Bake at 375F for 15-20 minutes. Test for doneness with a toothpick. Let cool, chill. Add toppings (canned pie filliings).
Set oven to 350 degrees F. Grease two 13 x 9-inch baking pans. In a large Dutch oven, cook the first 4 ingredients, stirring often until the ground beef is browned and cooked; drain fat. Add in fresh garlic, season with salt and pepper and stir for 2-3 minutes. Line the 2 baking dishes with 6 tortillas. Divide the beef mixture between the two dishes on top of the tortillas. Top the ground beef with 1 can of beans, then sprinkle with 2 cup cheese. Top with the remaining tortillas. Spread two jars salsa over each casserole (one on each one). Sprinkle with remaining cheese. Cover casseroles with foil. Bake for 45 minutes. Remove foil, bake 10-15 minutes more, or until cheese is golden.
Preheat oven to 350 degrees Fahrenheit. Dice and cook the potatoes. Dice onions. In a large skillet, melt butter; add diced onion and saute. Add bacon and cook for 2 minutes. Add flour and stir to make a paste; cook for 5 minutes. Add 3 cups milk. Stir until lumps are gone. Cook mixture 10 minutes and continue stirring. Add potatoes, cheese, garlic salt, white pepper and salt. Mix until cheese is melted. Put mixture into a baking dish and bake at 350 degrees Fahrenheit for 10 minutes or until hot and top is lightly browned.
Combine flour, sugar, baking powder and salt. Beat milk with egg and peanut butter until smooth. Add to dry ingredients and beat just until well moistened. Lightly butter hot griddle. Spoon by 1/4 cupfuls onto griddle. Cook until golden brown on both sides. Peanut Butter Maple Syrup:. Combine syrup and peanut butter in sauce pan. Heat, stirring until smooth and heated through. Serve over pancakes.
Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 3/4 cup sugar and 2 tbsp lemon zest, beating well. Add eggs, one at a time, beating after each addition. Combine the flour, baking powder, and salt; add to the butter mixture. Mix at low speed until blended. Stir in the lemon extract. Pour the batter into a greased and floured 9 inch round cakepan with 2 inch sides. Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Place cake on a wire rack on a baking sheet. Combine 2/3 cup powdered sugar and 1/3 cup lemon juice in a small bowl, stirring until blended. Drizzle the glaze over the top of the warm cake. Let the cake cool completely. Combine 1 3/4 cups powdered sugar, 2 tbsp lemon juice, 1 1/2 tbsp butter, and remaining 1 tbsp lemon zest in a medium bowl; beat well. Spread on top of the cooled cake. Serve with strawberries if desired.
Wash your hands. Form your ground beef into a tube on a large cutting board. Cut a slice down the middle of the tube forming a pocket along it's length. Remove the Italian Sausage (optional) from casing and place it into the pocket, then sprinkle all other ingredients over it (except the Spaghetti Sauce). Knead your ground beef tube with your hands until all ingredients are mixed thoroughly. Form your meatballs rolling them with the palms of your hands. If you are making meatloaf instead of meatballs, form your meatloaf tightly and bake it on a broiler pan (so the grease will drain through the holes) at 350 degrees for 30-45 minutes. During the last 10 minutes of cooking, pour your favorite Spaghetti Sauce over your meatloaf. When the meatloaf is done, it is ready to serve. Place your meatballs on tin foil in a large roasting pan. Roast at 350 degrees for about 35 minutes. This recipe makes about 50 meatballs. You may need to use 2 roasting pans depending on your pan size. Remove from oven when done. Pour your sauce (I always use Paul Newman's Sockarooni Sauce) into a crockpot until it is about 1/2 full. Add your meatballs and cover with a bit more sauce. Freeze any extra meatballs or set them aside in your fridge for a second serving later. Set your crockpot on high. Your meatballs will be ready to serve in about 1 hour. Try to keep the crowd back once word spreads about the juicy Italian flavor. Whatver else is happening at your party, a line will always be formed in front of your meatballs.
Beat the eggs and sugar until light and fluffy. Add the sour cream and beat, then extracts. Lightly fold in the sifted flour mixed with the baking powder, baking soda and salt. Spoon the batter into the well-buttered round cake tin, 20 cm (8 inches) across and 8 cm (3 inch) deep. You can also line it with buttered-paper if you like. Make sure you add the token. Bake the cake at 170 Celsius/ 325 farenheit for 35 minutes or till tester comes out clean. Don't open the door, be patient. Cool the cake in the tin for 10 mins and then turn it out on to a rack to cool properly. Ice the top and sides of the cake after mixing all the ingredients for the icing to a spreading paste. Decorate with a ring of crushed nuts and an inner circle of chocolate sprinkles. Maybe add a sugar mouse in the center, or garden flowers on the plate, and a ribbon.
Melt ghee on medium heat in a large, heavy stockpot. Add cumin seeds and saute until they sizzle, about 45 seconds. Add onions and saute until golden brown, about 8 to 10 minutes. Add garlic and saute 2 to 3 minutes, or until golden brown. Stir in ginger. After 1 minute, add ground cumin, coriander, turmeric, cloves, cinnamon, cayenne and salt. Cook on medium heat, stirring regularly, for 5 to 10 minutes or until ghee (or oil) separates from the spices. Add another tablespoon of ghee or oil if spices are sticking to the bottom of the pot. Add tomatoes and cook for 3 to 4 minutes, until ghee (or oil) separates again and glistens. Stir in yogurt and cook for another 1 to 2 minutes, then add water (add an extra cup of water if serving with rice). Bring to a boil, then remove from the heat. In another large, heavy frying pan, add 1/8 cup oil. On medium to high heat, saute lamb (or goat), stirring regularly, until you notice small, thin lines of blood on the meat. Remove from the heat and transfer meat to the stew. Return stew to medium-low heat and cook covered, stirring occasionally, for 2 hours or until meat is cooked through. Add more water, 1/2 cup at a time, if the stew becomes dry while cooking. This should be a moist, thick curry. To Serve: Just before serving, remove cinnamon stick and cloves. Stir in cilantro. Ladle equal amounts of curry into each bowl. Pairing: Zinfandel.
Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat.Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks. Place corn and peppers on cooking grate of fully smoking grill or smoker. Smoke 1 to 1-1/2 hours over charcoal or 20 minutes over gas. Remove corn and pepper; allow to cool. Cut corn kernels from the cob with a sharp knife. Remove seeds from jalapeno. I like to keep some in and diced. In a Dutch oven, cook bacon over low heat until crisp. Add onions and cook 2 minutes or until transparent. Add green and red peppers and continue to cook for 6 minutes, until peppers are tender. Add flour. Stir and cook for 3 minutes. Add chicken stock gradually, stirring to combine. Bring to a boil, stirring frequently. Add smoked corn kernels, peppers, potatoes, and bay leaf; simmer 20 minutes. Add heavy cream, salt, Worcestershire sauce, white pepper, and hot pepper sauce. Return to a simmer for 1 minute.
Combine kidney beans and salsa in a small microwavable bowl. Sprinkle with both cheese. Heat in the microwave for 2 minutes, or until the cheese is melted and the soup is heated through. Can stir if desired.
Boil water with salt and set pasta to cook just until texture is beyond a la dente, but not soft. Drain tuna and add to large glass bowl. Break larger pieces so tuna is flakey. Drain and wash beans and add to tuna. Place non-oil packed sundried tomatoes in a bowl with hot water. Let stand for 5 minutes. After five minutes, drain excess water from tomatoes, chop and add to tuna and beans. Remove olive pits by cutting a slit into each olive length wise. Add to tuna, beans and tomatoes. Add chopped onion, garlic, celery, carrot, bell pepper. Add mustard, oregano, basil, (dried or fresh) salt & pepper to taste, olive oil and lemon. Stir and serve immediately or refrigerate for use up to 2 days later. Add mayonaise to large bowl mixture or individual servings - if desired.
Between 2 sheets plastic wrap, place chicken and gently pound to uniform thickness. Sprinkle both sides with cumin, coriander, cinnamon, pepper, cayenne pepper and salt. In saucepan, place chicken broth and apricot preserves; bring to boil over high heat. Add garlic and cook until mixture is reduced by half and glaze is formed. Remove from heat and stir in jalapeno peppers, onion, 1 tablespoon of the parsley and lime juice. Place oil in large ovenproof frypan; heat to medium-high heat and add chicken, quickly browning on both sides. Place pan in 350 degree F. oven and bake about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on platter; spoon glaze over and around chicken. Sprinkle with remaining parsley. Garnish with parsley sprigs and lime slices.
Whisk together the vinegar, honey, salt, pepper and olive oil. Set aside. Toss the greens with the grapefruit, cheese and red onion. Pour on the vinaigrette and toss to coat evenly. Serve immediately.
Place the potatoes in a pot, add cold water to cover, and bring to a simmer. Cook at a low simmer until soft all the way through, about 15 to 20 minutes. When cool enough to handle, slice the potatoes in halves or quarters, into bite-sized pieces. Meanwhile, combine the cumin, mustard, dill, fennel, and coriander seeds in a small skillet. Toast over low heat for 3 or 4 minutes, stirring frequently, until the seeds are fragrant and begin to make small popping sounds. Transfer the seeds to a medium bowl, and let cool for a few minutes. Add the cumin, turmeric, salt, pepper, and vinegar, and whisk to blend. While whisking, add the oil in a slow, steady stream, and whisk until homogenous. Whisk in the yogurt or sour cream, then fold in the warm potatoes. Serve warm or at room temperature.
Preheat oven to 350 degrees. Grease and flour 10 inch tube pan or 12-cup Bundt pan. Beat butter and granulated sugar in a large bowl with electric mixer until light and fluffy. Add eggs one at a time,. beating well after each addition. Beat in almond filling until well blended. Stir together flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan. Bake 50-55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. To make glaze, combine Confectioners' sugar, cream and extract in small bowl and stir until well blended and smooth. Spoon over top of cake and let set.
Heat oil. Add onions. Add spinach. Add lemon juice and cream when spinanch is cooked, followed by cheese. Stir briskly to mix and serve.
Put the lentils into a sacuepan and add the 3 2/3 cups water. Bring it to a boil and simmer for 20 minutes or until tender. Using a mortar and pestle(or food processor), crush the fresh ginger, 2/3 of the chilies, and 2 of the garlic cloves until smooth. Add to the lentils. Add the coconut milk, turmeric, ground ginger, lemon juice, and salt to taste. Cook gently, stirring for 1 minute, then increase the heat and cook for 5 minutes, or until any excess liquid has evaporated. Taste for seasoning. Crush the remaining garlic and set aside. Melt the butter in a skillet and add the mustard seeds. As soon as they begin to pop, remove the skillet from the heat and stir in the crushed garlic and the remaining chopped chili. Transfer the lentil mixture to a warm serving dish and top with the garlic,chili, and mustard seed butter. Serve immediately. Enjoy!
Place filet, skin side down, in a small stock pot. Pour enough water over to cover the salmon by about two inches. Place pot on high heat until just beginning to boil. Remove salmon from water and pat dry. Sprinkle with Kosher salt and pepper to taste. This goes great with a little garlic mayonnaise or a vinaigrette.
Heat oven to 400. Lay one sheet of filo, long side in front of you, on a flat surface and brush with melted butter. Place another on top and brush with more butter. Repeat once more. Sprinkle with cinnamon. Cut into 4 strips for the large sheets, and 2 strips for the smaller sheets. Spoon a heaping teaspoon chips into the lower corner of each piece. Fold other lower corner over the chips and continue folding as you would a flag until you end up with a triangle shaped pastry. Repeat with remaining chips and dough. Brush the tops with butter. Place pastries on a lightly greased pan. Bake for 15 minutes then transfer to a wire rack to cool. Once cooled melt the remaining chips and the shortening in the microwave for about 1 minute. Drizzle chocolate over cooled pastries.
Line and 8 or 9 inch square pan with foil, leaving 1 inch overhand on all sides; lightly butter the foil. Combine the butter and sugar in a small bowl; stir in the flour and 1/4 teaspoons of the salt. Stir in 1/3 cup of the chocolate chips. Form the dough into a ball; place on a piece of plastic wrap and flatten into a disc. Wrap dough and freeze for 10 minutes, or until firm. Unwrap dough; cut into 1/2 inch pieces; keep refrigerated. Place the powdered sugar, cream cheese, vanilla, and remaining salt (1/4 tsp) in a large bowl; beat with an electric mixer on low speed until combined. Scrape down sides of bowl; beat on medium speed until smooth. Melt the remaining (1 cup) chocolate chips in a saucepan over low heat, stirring constantly. Add the melted chocolate to the cream cheese mixture; beat just until blended. Stir in the chilled cookie dough bits. Spread the mixture evenly in the prepared pan; refrigerate until firm. Remove from pan by lifting foil overhang handles; cut fudge into squares using a very sharp knife. Store in an airtight container in the refrigerator.
Place meat in pressure cooker. Add water, 2 onions cut in half, garlic cloves and beef bouillon. Cover and cook for 25 minutes after it reaches full pressure. Take off flame and let cool. Open pot when pressure has gone down. Remove meat to cutting board to cool off (reserve broth for other uses). While meat is still warm, slice meat across the grain in narrow slices. Meat will shred easily. Put meat in large bowl or pot. Add the salsa casera, 1 finely diced onion, and cilantro. Mix well. (If you can't find salsa casera, you can use salsa mexicana in the 8 oz can, made by Embasa or Herdez brands).
Rinse the beans in cold water then place in a saucepan, cover with 1-inch of cold water and bring to the boil. Remove from the heat, cover with a lid and leave to soak for 2 hours. After the soaking time, heat the oil in a frying pan, add the bacon, onion and garlic and fry for 5 minutes, stirring. Add the tomato puree and spices, mix well and simmer for 5 minutes. Add the mixture to the saucepan containing the soaked beans together with enough water to just cover. Bring to the boil, then reduce the heat and simmer for about 50 minutes, stirring from time to time and checking the water level. Add the salt towards the end of the cooking time. Serve hot.
Preheat oven to 350 degrees F. Cream margarine and sugar together until light and fluffy. Blend in the "eggs" and extracts. Mix in the flour and baking soda. Stir in the chocolate chips and nuts. Chill for 10 minutes. Divide the chilled dough in half and shape into a 1 inch-thick rectangular slabs on an lined, oiled baking sheet. Flatten the slabs slightly by evenly patting them down. Bake until they are golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and reduce the oven temperature to 275 degrees F. Let slabs cool for 10 minutes, then cut each slab into 1/2 inch-wide slices. Place sliced biscottis on their sides on an ungreased baking sheet (just simply remove the lining from the one you just used) and bake for another 8-10 minutes until they are crisp and dry. Let cool completely before storing in an airtight container, where they will keep for a few days. Freezing makes them even tastier!
Cream together butter and sugar, Add beaten egg to creamed mixture. Mix together flour, soda, salt and spices. Add dry ingredients to creamed mixture. Stir in vanilla, nuts and apples, by hand. This will seem dry at first but will loosen up as you mix. Spread in greased and lightly floured 8"x8" pan, sprinkle remaining 2 tablespoons sugar over top of batter before placing in 350 degree oven. Bake for 40-45 minutes. No need to frost. Serve warm with vanilla ice cream, or cooled as is.
In a deep pie dish place crust. Fry chorizo, onions, peppers and garlic 5 minutes. Add cream, old bay, pepper and salt, parsley to eggs. Place chorizo mixture into pie crust then sprinkle crab over chorizos, layer on the cheeses, pour on the egg mixture poke with a fork to get the egg mixture into the filling. Bake 425 degrees for 15 minutes then 350 degrees for 30 minutes.
Cut the top off and wash the aubergines. Prick them with a fork and microwave on high for 5 minutes each. Fry the onions, garlic and chili in the oil for a few minutes. Add the spices and continue to fry. Add the courgettes and chickpeas. Chop the baked aubergine and add. Add the tomatoes, tomato puree and stock and season as required. Bring to the boil and then simmer for around 15 minutes. Serve with crusty bread, rice, bulghar wheat--whatever you want and enjoy!
Pre heat oven 350 degrees salt and pepper beef roast place it in a baking dish (I put mine in a Bean Pot) pour the soup and the Coke over roast. Bake for 3-3 1/2 hours. The roast will fall apart.
Preheat oven to 350. Grease a loaf pan or small cake pan; set aside. In a medium bowl, whisk together the sugar, milk, egg, oil (or banana or applesauce), honey, vanilla (or other) extract), cinnamon, and cloves. In a large bowl, stir together the flour, baking powder, baking soda, and salt. Add the milk mixture, then the pulp from juicing. Stir with a wooden spoon until combined, but do not overmix. Spoon the batter into the prepared pan. Bake for 35 to 45 minutes or until a knife inserted into the center comes out clean. Cool in the pan for 10 minutes. Remove the bread from the pan and cool on a wire rack or cut your cake into pieces. The cake is especially nice with cream cheese frosting! Enjoy!
Combine egg yolks & granulated sugar. Beat till frothy. Combine coffee & light cream. Whip mixture till smooth. Add coffee mixture to the sugar mixture & pour into ice cube tray or other freezer container. Chill till thickened to sherbet consistency. Serve in goblets or ramekins & garnish w/whipped cream.
Place all items in large pot. Bring quickly to a boil. Reduce heat and simmer for 10 minutes. 15 minutes in the canner. Makes 15 pints.