HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 6 quart stockpot, combine broth, onion, ginger, lemongrass, cinnamon, and peppercorns (tie the seasonings loosely in cheesecloth for easier removal). Bring to a boil, reduce heat, cover, and simmer for 1 hour. Meanwhile, prepare rice noodles and garnishes. Arrange bean sprouts, basil, cilantro, chilies, and limes on a large platter. To prepare rice noodles, bring 4-6 quarts of water to a boil. Add rice noodles and stir to separate. Cook until just barely tender, about 2-3 minutes. Drain well. If not quite ready to serve, rinse noodles and drain again. To serve, remove seasonings (except onions) from broth; keep broth hot. Place 1/2 cup rice noodles in each of 6 large, deep bowls. Arrange thinly sliced beef over noodles, fanning out to increase surface area. Ladle very hot broth over beef and stir to cook. Serve immediately. Pass garnish platter, hoisin sauce, fish sauce, and sambal oelek or sriracha sauce for people to add as desired.
Slice the Richard's Beef and Pork Sausage into medium-thin slices. Put the sliced sausage into a 3-4 quart pot and brown on low to medium heat. Add the 2 Tbs. of Tony Chachere's Seasoning when sausage begins to simmer and stir. Allow the sausage to brown and crisp, but be careful not burn! Stir regularly until the sausage has browned properly. Do not drain the remaining oil. While the sausage is browning, open both cans of Blue Runner Cream Style Red Beans and put aside until the sausage is browned to your satisfaction. Lower your heat to lowest setting and add the 1/2 cup of warm water and both cans of red beans to the sausage. Add 1 teaspoons Dry Italian Seasoning, 1 teaspoons Ground Pepper and the optional 1/2 teaspoons of Salt and stir well. Pay attention to make sure nothing is sticking to the bottom of the pot. Increase the stove heat to just above the lowest setting, cover and allow to simmer for 30 minutes. Make sure to check and stir every few minutes. If too much liquid has evaporated, add a little warm water and stir. Serve over white rice or dirty rice in a 2:1 ratio (Twice the amount of red beans to white rice portion). Note: You can substitute Richard's brand sausage with Savoie's brand easily, but if neither is available, you'll have to trust your instincts on what type to get. Most people in Louisiana know and love Blue Runner's brand of home-style beans, so if it isn't available in your area, you can try to substitute with another brand. Chances are it won't taste as good, and you'll have to mash and season the beans more. Local Louisiana Wal-Mart stores should carry Blue Runner, though. For an added kick you can use "hot" flavored sausage instead of regular. Refrigerate or freeze left-overs. When reheating, add a small amount of water.
in a saucepan combine all ingredients and bring to a boil. remove from heat for 30 minutes. cover and simmer over medium heat for 5 minutes until rhubarb is tender. remove orange zest and discard. puree with a hand blender or pour into blender. check seasoning. pour into covered bowl and refrigerate.
Preheat Oven to 400 degrees F. Place chicken breasts between 2 sheets of plastic wrap (1 at a time) and pound to 1/2 - 1/4 inch & then salt. In bowl mix Breadcrumbs & 1/4 Cup Parmesan Cheese. In separate bowl beat egg. Heat 1/4 cup of olive oil in a large saute pan on medium-high heat. Dip chicken breasts 1 at a time in egg & then breadcrumb mix. Place coated chicken breasts in oil and turn heat down to medium. Fry chicken breasts 3-4 minutes per side. Thickly coat bottom of a baking dish (large enough to fit both chicken breasts) with pasta sauce. Place chicken breasts on top of sauce in baking dish. Spread more sauce over top of the chicken, and then place 1 slice over top of each chicken breast. Sprinkle remaining 1/4 Cup of Parmesan cheese over top of everything. Bake for approximately 10-12 minutes (or until mozzarella begins to brown). Perfect served over pasta with remaining sauce!
Preheat oven to 400 degrees. Combine the oil, basil, oregano, garlic powder, and salt in a 13x9-inch roasting pan. Place in the oven for 5 minutes. Add the cubed potatoes, tossing to coat with the herb/oil mixture. Bake for 40 minutes, turning occasionally, until the potatoes are tender inside and crisp outside. Drizzle with the lemon juice, grate a bit of lemon peel over the potatoes, and serve immediately.
Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander. Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder. Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.
Pour milk into a large shallow bowl. In another shallow bowl, combine flour seasoned with salt and freshly ground black pepper and corn meal. Melt 1/2 cup butter over moderate heat in a heavy 12 to 14 inch skillet. While the butter is melting, dip each abalone steak first into the milk, then the flour mixture, so that each piece is well coated. When the butter in the skillet has stopped foaming, quickly saute each steak on each side no more than 15 to 20 seconds per side. IMPORTANT: Overcooking will cause the abalone to be tough and you will have wasted lots of money! As each steak is sauteed, remove from the skillet and place on a warm platte. When all the steaks are sauteed, sprinkle with lemon juice and parsley. Place platter in a warm oven. In a heavy skillet, melt 1/4 cup butter and saute the almonds over moderate heat for 4 to 6 minutes or until they are golden brown, stirring constantly. Remove the platter from the oven, pour the almonds and butter over the abalone steaks and serve at once.
Heat oil and butter over low heat until butter is melted and mixtureis hot. Remove from heat and stir in water and brandy. Cool. Stir in beaten eggs. Sift together flour and baking powder with the tablespoon each of cinnamon and cloves. Add to liquid mixture to make a dough that is not too soft. Add a little more flour if necessary. With floured hands shape dough into ovals and indent lengthwise with thumbs. Combine chopped walnuts with sugar anddash each cinnamon and cloves. Put 1 tsp of this filling into the indentation in the dough and close dough over filling. Place on cookie sheets and bake in a 400° oven for about 25 minutes or until golden brown. Cool. Dip cooled cookies into hot syrup and place on racks to drain. Decorate with chopped walnuts.
Preheat oven to 350°. Place butterscotch pudding mix and biscuits in a plastic bag and shake to coat. Place coated biscuits in a well-greased bundt or tube pan. In a small bowl, combine melted butter, brown sugar and cinnamon and pour over biscuits. Bake for 30 minutes. Remove from oven and place pan on a wire rack to cool for 10 minutes. Invert onto a plate and serve immediately.
Wash Rice in a bowl several times until the water is no longer starchy. Heat up the butter in a medium size pot. Add Onion & Stir through washed Rice quickly (just so that they are coated with Butter). Add Water. For the perfect amount of water for cooking time, put water into pot with rice and use your middle finger, rest the tip of the finger on top of rice (not bottom of pot) and stop water level once it reaches the first crease/part the finger e.g. the whole tip of finger. Add spices. Bring to the boil, stir thoroughly. Do not boil for long just bring to the boil then reduce heat. Reduce heat to simmer and put lid on the rice. Keep on low heat until all the water has evaporated. Remove spices and serve. Cooking time is approximate and depending on how much rice you are cooking, but is very quick to make.
Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan. Prepare jars; keep lids hot until ready to fill jars. Measure sugar into separate bowl. Stir fruit pectin into pumpkin mixture. Add butter. Bring mixture to a rolling boil on high heat, stirring constantly. Quickly stir in sugar. Return to rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads; cover with two-piece lids. Screw bands tightly; place jars in hot water. Boil in water bath for 5 minutes for 8-oz jars.
Preheat oven to 375F; have ready cookie sheets lined with parchment paper. Put white sugar and cinnamon in the bowl of your food processor, fitted with the steel blade. Pulse quickly, just until mixed, then empty mixture onto a pie plate. Now put the eggs, brown sugar and oil into the bowl of your food processor and pulse for a few seconds, until blended. Add baking powder and flour to mixture and pulse just until the flour disappears-- it is important not to overprocess or the cookies will be tough. Use about 1 tbsp of this dough to form cookie into the twist of your choice-- I used to form capital letters when my son was young, making alphabet cookies. Roll cookies in cinnamon-sugar mixture and place on prepared cookie sheets. Bake in preheated oven for 12 to 15 minutes, or until lightly browned-- if you've made fairly large twisted cookies, you'll likely need the full 15 minutes.
Combine flour, sugar, baking powder and salt in a bowl. Add milk, eggs and oil to the dry ingredients and mix until combined. Use approximately 1/3 cup of batter per waffle. Bake on waffle iron as per manufacturers instructions. Note: My original posting of this recipe did not include salt. I didn't really miss having salt in this recipe, but I thought the first reviewer of this recipe probably had a point about blandness, so I amended the recipe to include 3/4 teaspoon of salt. Other comments have prompted me to add vanilla to the recipe, with wonderful results. Thanks for your comments!
In a mixing bowl, cream butter and sugar. Beat in the egg, banana, and vanilla. In separate bowl, combine the flours, baking powder, salt, baking soda, and cinnamon. Add the flour mixture to the creamed mixture just until moistened. Fold in the walnuts and chocolate chips. Coat 6 muffin cups with nonstick cooking spray and fill two-thirds full with batter. Bake at 350 degrees for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool. In a 5-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper. Cover; cook on low-heat setting for 6 to 7 hours then add shrimp for 20 minutes. Skim off fat. Serve over the hot cooked rice.
Heat the oven to 350 degrees F. Slice the tortillas into 1/2-inch strips and scatter on large baking sheet. Spray with cooking spray and bake until golden and crisp. Remove from the oven and reserve. While the tortillas crisp, add the ancho chiles and the chicken stock to a medium sauce pan and bring to a boil over medium heat. Reduce the heat to low and simmer until the chiles are tender. Remove from the heat to cool. While the anchos simmer, heat a soup pot with vegetable oil over high heat. Add the corn and saute until charred at the edges, 2 to 3 minutes. Reduce the heat a little, add the onions, jalapeno, red chile pepper and garlic. Season with cumin and smoked paprika. Saute for 5 minutes, then stir in the tomatoes. Puree the anchos and the stock in a food processor, then add it to the soup pot. Stir in the shredded chicken and season with salt and pepper, to taste. Thin the soup with 1 or 2 cups of water and simmer over low heat to combine flavors, about 5 minutes. Zest and juice 1 lime and add to the soup pot. Top with crispy tortilla strips. Garnish with avocado, sour cream, and cilantro if you wish.
Drain tofu and place it on an inverted dinner plate in the sink, top with another plate and some heavy books. Allow to press for 15 minutes or so. Meanwhile, add flour, salt, garlic and seasoning to a shallow bowl and mix. Set aside. When tofu is pressed, slice it into 8 even pieces and dredge, one slice at a time, in the flour mixture. Heat 1 tbs of olive oil in a shallow pan and add half the tofu slices. Fry until crisp, turning once they have browned on one side. Remove first batch to a paper towel-lined plate and repeat frying method for the second batch, using the additional tbs of olive oil if necessary. Smother the medallions in marinara sauce and (soy) parmesan cheese and serve over pasta. Or scrape up the left over pan drippings, saute some mushrooms, add remaining flour mixture and whisk in some dry marsala wine for a simple marsala sauce.
Preheat oven to 400°F. Add olive oil to garbanzos and mix until each is coated. Spread on baking pad, 1 bean layer. Bake 35-40 minutes, stirring and flipping about every 10 minutes. Remove and toss with salt.
Cook macaroni till tender. Add grated carrots, mayonnaise, and milk till well coated. Salt & Pepper to taste. Use more mayonnaise if needed. Chill in refrigerator. When ready to serve, add more mayonnaise to keep salad from drying out.
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the Vinaigrette. Whisk all the ingredients together. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Brown hamburger and onion in a large skillet. Add salt and pepper. Add beans and cottage cheese. Mix well and put in a greased casserole dish. Cover top with crackers and pats of butter. Bake at 350 degrees for about 40 minutes or until top is brown.
In a jar, mix together first 5 ingredients and then whisk in oil;set aside. Line salad bowl (or individual plates) with lettuce leaves. Top with tomatoes and jicama slices. Add avocado and olives and then top with lime. Toss with dressing.
mix together all ingredients in 2 qt casserole dish. bake in oven 350 degrees for 1 hour. enjoy. for hamburgers: make patties according to size you like. I made 8- 1/4 lb (approx) burgers with above measurements.
Put the olive oil and water in a large pot and bring to simmer. Meanwhile, prepare artichokes. Cut off the stems close to the base. Pull off the tough, lower petals. Cut off the top inch of the artichoke. Trim off the thorny tips of outer petals with kitchen shears. Place artichokes in simmering pot, bottoms up. Cover and simmer 30 minutes. Artichokes are done when a knife inserted in the base meets no resistance. To eat, pull off leaves, squeeze with a little lemon (if desired) and dip in melted butter. Scrape off the tender part of the leaf with your front teeth. When you reach the center, remove the prickly purple leaves and the fluffy thistle layer that covers the disc-shaped and delicious artichoke heart. For smaller portions, cut the steamed artichokes in half and remove the prickles and fluff before serving.
MAKE THE CUSTARD: In a small bowl, whisk 1/4 cup milk with the cornstarch until smooth. Add the egg yolks and whisk until blended. Combine the remaining milk and sugar in a small, heavy saucepan and bring to a boil over medium heat, stirring occasionally. Remove pan from heat and whisk 1/2 the milk mixture into the yolk mixture. Return yolk mixture back to the pan and bring to a boil again; boil gently for 1 minute, whisking constantly. Remove pan from heat and whisk in the butter, vanilla, and salt; transfer filling to a covered container and refrigerate for several hours, until thickened and completely cool. (It's probably easier to make this one day ahead.) MAKE THE CUPCAKES: Preheat oven to 350*F. Line 12 jumbo muffin cups with paper liners. Whisk together the flour, baking powder, and salt; set aside. Place the sugar in a small bowl; split the vanilla bean lengthwise and scrape out the seeds with a small paring knife into the sugar. Mix with a fork to distribute the seeds evenly throughout the sugar; set aside. Using an electric mixer on medium-high speed, cream together the butter and sugar mixture for 5 minutes, until light and fluffy. Add the egg yolks 2 at a time, beating well after each addition, and scraping bowl occasionally. Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions; blend until smooth. Reserve a scant 2 cups batter; spoon remaining batter into the prepared muffin tins. Center about 2 Tbsp. custard filling over the batter in each cup; completely cover with reserved batter. Bake cupcakes for 22-24 minutes, in 2 batches, or until the tops are golden brown and set. Cool for 10 minutes in the tins on wire racks; carefully remove cakes and cool completely. MAKE THE GANACHE: Bring the heavy cream to a boil in a small, heavy saucepan over medium heat. Remove pan from heat and add the chocolate, swirling the pan so that the cream covers the chocolate. Let stand for 3 minutes, to melt the chocolate; whisk gently until smooth, making sure to incorporate as little air as possible into the mixture. Set aside to cool to room temperature. Spread an even layer of ganache (about 2 Tbsp.) over each cupcake; refrigerate for 40 minutes to set the frosting. Serve at room temperature.
In a mixing bowl, melt the butter, 1 cup chocolate chips and sugar in the microwave for 1-2 minutes. Remove and stir until melted and smooth. Stir in the remaining ingredients and mix until just well blended, do not overmix. Spread batter into a 9x13 metal pan, that has been sprayed with cooking spray, and bake in a preheated 350°F oven for 23 minutes, or until a cake tester, inserted in the center comes out clean. Remove from oven to a wire rack and allow to cool in the pan. Meanwhile, prepare the Chocolate Butter Cream by placing the chocolate and the butter in a microwave-safe bowl and microwaving for about 1 minute. Stir until melted and well blended and add the vanilla, stirring again. Allow to cool to a spreadable consistency and whip until creamy with a small wire whisk or spoon. Spread thinly over the cooled brownies and once set, cut into 24 squares.
At home, combine first 11 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in cooler 2 to 12 hours. At campsite, place pork and marinade in a foil oven bag. Place on hot coals (or in a 450° oven if at home) for 25 minutes. Serve with bread.
Preheat oven to 350°F. Mix ingredients thoroughly in a large bowl. Chill mix for at least 30 minutes. Form into patties 1/2 inch thick. Bake on cookie sheet covered with cooking spray for 30 minutes (you shouldn't need to turn them).
Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-in. springform pan. Cover and freeze for at least 30 minutes. Spread fudge topping over crust; cover and freeze. Set aside 16 chocolate-covered pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly. Transfer to a large bowl; stir in ice cream. Spread over fudge topping. Drizzle with caramel topping. Garnish with reserved pretzels. Cover and freeze for at least 8 hours or overnight.
Bring a large pot of heavily salted water to a boil. Add broccoli rabe and cook until just bright green, then immediately remove and plunge into ice water. Drain and set aside. In a skillet, over medium-high heat, saute the pancetta until lightly-crisp, about 5 minutes. Add garlic, 2 T olive oil and pepper flakes. Saute until garlic is slightly golden, about 1 minute. Add broccoli and more oil if needed. Toss and cook until tender and heated through. Remove from heat and add lemon juice. Transfer to a platter and garnish with more pepper flakes, parmesan and/or bread crumbs.
Preheat oven to 350 degrees F. Peel and cube sweet potatoes (about one inch cubes). Cut onion into wedges and then cut wedges in half (basically, big chunks). Put sweet potato and onion pieces into a 9"x13" baking dish and drizzle with olive oil. Sprinkle on za'atar and salt and toss to coat. Bake at 350 for one hour, stirring every 20 minutes.
Pre heat over to about 350 degrees. I think the only way to make meatloaf is with your hands. Using a mixer or other stirring implement always seemed to make the meatloaf tough. So throw everything into a great big bowl and mix it all up with your hands. I like to push the breadcrumbs into the meat and make sure they kind of break up a bit. in a separate bowl mix together the last 3 ingredients - remaining tomato paste, brown sugar and BBQ sauce. Throw the whole crazy meatloaf mess into a pan and spread the topping across the entire top. Bake in the over for about an hour or until the center is done.
Combine the cornmeal, soda, and salt; stir in the eggs and buttermilk. Heat the bacon drippings in a 13 x 9 x 2-inch baking pan until very hot. Add the hot dripping and cracklings to batter, mixing well. Pour batter into hot pan. Bake at 450°F for 25 minutes or until bread is golden. Cut into squares.
Mix all the ingredients until well blended. Add a pinch of salt, cover and refrigerate until very cold. Note: you can serve with crudites such as strips of peppers, carrot sticks, zucchini slices, rice crackers or even green apple!
Preheat oven to 400 degrees. Combine potatoes, lemon juice, brown sugar and cloves. Drain peach halves and arrange in baking dish. Fill centers with sweet potatoes. Bake for 20 minutes.
Brown meat, onion and garlic. Drain well. Stir rice and onion soup mix into meat mixture. Place coleslaw in a lightly greased 9x13 glass pan. Spread meat mixture evenly over the cabbage. Mix together the tomato sauce, tomato soup and water and pour over the cabbage and meat. Top with cheese, if using. Cover and bake at 350 degrees for an hour and a half.
Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan do not let it come to a boil. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Take off the heat and add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes. Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.