HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry the salt pork until browned. Add the onions, celery, potatoes, chicken stock, and water. Simmer until potatoes are fork tender. Add the corn and simmer for 5 minutes. Add the milk and butter. Salt and pepper to taste. Serve hot.
Heat milk. Beat eggs, flour and a little salt. When milk is hot, add a few tablespoons of hot milk to the egg mixture to temper the eggs. Then pour and stir the tempered egg-flour mixture into the milk. Cook until thick. Pour over toast or bread.
Bring a large pot of salted water to a boil. Blanch the collards, then shock them in ice water. Sqeeze out the excess water. Melt the butter in a saute pan and add the greens. Season with salt and pepper and heat through. Serve with a sqeeze of lemon.
Put the broth in a large stock pot, add the garlic, basil, cumin, cilantro, taco seasoning, tomatoes, and veggies. Simmer until broth is hot and veggies are cooked but still crisp. Add the cooked chicken and heat through. Spoon small portions (about a 1/4 cup) of the cooked rice into individual soup bowls and pour broth, veggies and chicken over rice. Top with shredded monterey jack cheese, tortilla chips and sliced avocado.
Preheat oven to 375. Butter two 8-inch heart shaped pans. Coat the pans with cocoa powder. Separate the eggs into two bowls. Add sugar to the bowl with the yolks and beat well. Sift in the cocoa powder. Beat together. Add enough milk to get it smooth but not runny. Beat egg whites with a pinch of salt until stiff. Take a small quantity and stir into the chocolate mixture. Gently fold in the rest. Pour into the prepared cake pans. Bake 20-30 minutes. Let cool. In a saucepan, boil 1/2 cup and 3 tablespoons of heavy cream. Remove from the stove and add the chocolate. Stir well. Whip in the rest of the cream into soft peaks then fold into the chocolate mixture. Put the mousse between the two stacked flourless chocolate heart cakes and on the top. Keep refrigerated.
Rinse blossoms and trim a little of the hard stems. Spray a broiler-safe plate with cooking spray. Fill blossoms with cheese, gently close and pat into shape. Place on broiler-safe plate. Brush with olive oil. Broil until cheese melts and blossoms turn crisp, 5-10 minutes. Serve with tomato vinaigrette in center and between. Very very pretty.
Bring 1 cup water to a boil in a saucepan, add bouillon, garlic and rice. Lower heat to a simmer, cover and cook about 45 minutes or until rice is tender. Remove from heat. Fold in bell pepper and parmesan. Heat a non stick skillet over medium to high heat. Add shrimp and saute until cooked through, about 3-4 minutes. To assemble tacos, layer rice with shrimp and shredded lettuce on each tortilla. Squeeze fresh lemon juice over each taco. Bring 1 cup water to a boil in a saucepan, add bouillon, garlic and rice. Lower heat to a simmer, cover and cook about 45 minutes or until rice is tender. Remove from heat. Fold in bell pepper and parmesan. Heat a non stick skillet over medium to high heat. Add shrimp and saute until cooked through, about 3-4 minutes. To assemble tacos, layer rice with shrimp and shredded lettuce on each tortilla. Squeeze fresh lemon juice over each taco.
Cut each calamansi lime in half, and then squeeze the juice through a sieve and into a small container. Set aside the calamansi rinds. Discard the seeds in the sieve and save the calamansi juice for another use. Place the reserved rinds, sugar, and water into a saucepan over high heat and bring to a boil while stirring frequently. Reduce the heat to low, and simmer for 10 minutes, stirring until the sugar dissolves. Remove from the heat, and then cover the pot and allow the syrup to cool completely to room temperature. Pour the syrup through a fine mesh sieve set over a large bowl. Press down on the rinds in the sieve to extract as much liquid as possible. Discard the rinds. Store calamansi syrup in a lidded container and refrigerate for up to a month.
Blend pineapple and strawberries in batches until smooth. Pour into a large jug. Stir in passionfruit pulp, lime juice and apricot nectar. Mix well. One-third fill 10 tall glasses with ice. Pour over fruit mixture. Serve.
Mix everything but the coleslaw together. Pay special attention to be sure the wasabi is well blended. A trick I learned that works very well, is to put all the ingredients but the coleslaw mix into a big ziploc bag, then squish, shake, and massage the ingredients into a nice smooth blend. Then add the coleslaw mix and the ingredients together in a large bowl and mix well. Cover and put it in the fridge for a couple hours to overnight to allow all the flavors to blend inches It will be soupy on the bottom, but the salad will be crisp.
In a bowl whisk the egg then whisk in milk, fresh garlic and cumin. Place the chicken in the mixture and refrigerate for 1 or more hours. In a shallow dish combine garlic powder with onion powder, black pepper, seasoned salt, paprika, flour, breadcrumbs and cayenne pepper (if using). Heat 1 cup oil in a heavy skillet to 350 degrees F. Remove the chicken from the egg/milk mixture allowing excess to drip off, then coat in the flour/breadcrumb mixture. Fry the chicken in hot oil about 5-6 minutes per side or until cooked through (if you do not pound the chicken breasts thin you may partially cook the chicken in the skillet then remove to a baking sheet and finish cooking in the oven if desired). Remove to paper towels or a brown paper bag to absorb the oil.
make the donuts: whisk together the flour, baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves. beat sugar and butter in large bowl until blended (mixture will be grainy). beat in egg, then yolks and vanilla. gradually beat in buttermilk; fold in pumpkin in 4 additions. cover with plastic and chill 3 hours. sprinkle a baking sheet lightly with flour. press out part of the dough on floured surface to 1/2 to 2/3 inch thickness. using 2 1/2 inch diameter round cutter, cut out dough rounds until all dough is used. using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes. toward the end of making the donuts, i simply formed them into rough patties by hand and poked out the hole with my thumb. place a cooling rack on a baking sheet (for draining the donuts). pour oil into large deep skillet to depth of 1 1/2 inches (or fire up your deep fryer). attach deep-fry thermometer and heat oil to 365 F to 370°F fry doughnut holes in batches until golden brown, turning occasionally, about 2 minutes. using a slotted spoon, transfer to the cooling rack to drain. fry doughnuts, 2 or 3 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to cooling rack. give the donuts and holes a pat with a paper towel to remove excess oil. make the frosting: soften the cream cheese in the microwave for about 30 seconds. blend in the pumpkin, butter, orange juice, zest and vanilla in a mixer or by hand. add the sugar and beat until light and creamy. spread on donuts or just dip the donuts and holes right into the frosting as you eat.
cut chicken in 1 inch cubes, dust with flour and set aside. sweat onion in butter until glassy on low heat. increase heat, ad olive oil and brown chicken cubes from all sides. ad mushrooms and continue to saute chicken and mushrooms until nice and brown. ad half and half and spices to taste and let simmer for 10 minutes. Ad brown gravy granulates to taste and to thicken up the gravy. serve with your choice of side.
melt butter. add flour, mustard and salt and pepper to sauce pan, cook 1 minute stirring contantly. add milk slowly with whisk. cook until just boiling, stir contstantly. remove from heat. Add cheddar cheese to butter flour mixture, mix thoroughly. pour macaroni into casserole dish. pour cheddar cheese mixture over macaroni. sprinkle with cheddar and parmesan cheese. put in oven on broil for 5 minutes or until cheese is melted and bubbly.
In a saucepan, combine brown sugar, sugar, creamer and margarine. Bring to a boil over moderate heat while stirring constantly until sugar is dissolved. Use in place of your favorite caramel sauce.
In a small skillet over medium heat,cook the almonds,salt and pepper in butter for 5-6 minutes or until toasted,stirring occasionally. Drain on paper towels. In a large bowl,combine the romaine,blue cheese,apple,lime peel and almonds. In a with tight fitting lid,combine the dressing ingredients;shake well. Drizzle over salad and toss to coat. Serve immediately.
In a tall glass or jar, fill it with water about half way and add the vinegar and baking soda to the water. It will begin to fizz. Drop raisins into the mixture one at a time. They will sink at first, then they will rise to the surface, then sink again. They should continue to do this for about an hour. Why does this work? Because combining vinegar and baking soda creates bubbles of carbon dioxide. The bubbles collect on the raisins and "lift them up". At the surface the bubbles are released, then the raisins sink and the process begins again. Cool huh?!
In a 1 1/2 pint jar, layer the first eight ingredients in the order listed. Seal tightly. To prepare soup, carefully remove macaroni from the top of the jar and set aside. In a large saucepan, or Dutch oven, brown beef; drain. Add the water tomatoes and soup mix. Bring to a boil. Reduce heat, cover and simmer for 45 minutes. Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until the macaroni, peas, lentils, and barley are tender.
To a cocktail shaker, add ice and mint leaves. Close shaker and take a few minutes to bruise mint leaves. Add remaining ingredients and shake to combine Pour into ice tea glass and garnish with lime wedge or wheel.
Cut the hot dogs into bite size pieces. Place the hot dogs and vegetable stock in a medium pot and bring to a boil on high, then reduce the heat and continue cooking. Add pineapple pieces to the pot. Use the juice from the pineapple to dilute the flour, then add to the hot dogs in the pot. Add Splenda, tomato puree, vinegar and ketchup and simmer together for 5 minutes.
Preheat the oven to 350 degrees Farenheit. In a large bowl, combine the Cream of Chicken, Celerey, and Mushroom soups with one can's worth of wine. Place the chicken breasts in a baking dish and pour sauce mixture overtop so that it covers the chicken. When the oven is heated, place the dish in the oven, bake for two hours. While baking the chicken, cook 3/4 cup of rice. Serve chicken over rice, pour spoonfuls of additional sauce overtop or mix with rice separately.
Preheat oven 350°F (175°C). Heat the water in a wok, toss in chicken and steam until completely cooked, stirring occasionally. Drain. Pour chicken into a large casserole dish, add the rice, soup and seasoning. Mix. Mix the cheese with the bread and sprinkle over the top of your mixture. Cook in the preheated oven for 20 minutes or until cheese is bubbly and bread is crunchy.
Combine the wild rice, stock, and 1/2 tablespoon salt. In medium saucepan, bring to a boil and reduce heat to low. Cover and simmer until rice is tender. About 30 minutes. Drain and set aside. Melt the butter in a skillet over med-high heat. Add onion, apple, celery, garlic, thyme, nutmeg, remaining salt and pepper. Cook until the vegetables soften, about 5 minutes. Stir in the sausage, breaking it up into pieces. Cook until no longer pink. Stir in cooked wild rice, pecans and parsley.
Melt butter in a large pot on medium heat. Stir in sugar and corn syrup, mix well. Add about 1/5 of the can of evaporated milk, stir until it blends in with the mixture. Keep adding just 1/5 of the can at a time until it's all mixed. Continually stir the mixture making sure to scrape the bottom of the pot. Heat the caramel until 230-240°F while continuously stirring. Pour onto a greased cookie sheet with sides. Let it cool completely. Once fully cooled cut and wrap with wax paper.
Preheat oven to 375 degrees F. Mix flour, corn flour, sugar, and baking powder together in a large mixing bowl. In another bowl, mix vegetable oil and melted butter together. Add eggs to veg/butter mix and stir until blended. Add egg/veg/butter mix to the flour mix. Add the cup of milk to the mixture and stir until the mixture is blended without any clumping. Pour mixture into 12 greased muffin tins (each muffin tin should be filled with only a little space at the top. Bake for around 25-30 minutes. Tops should be golden and fairly stiff, and a toothpick should come out clean. Butter: Melt the butter in the microwave until completely melted. Add the honey to the mixture. More honey can be added for a sweeter spread. Stir with a whisk and refrigerate until needed.
In blender, mix crushed ice, tea, frozen strawberries and honey until smooth. If desired, add additional honey to taste. Garnish with sliced strawberry, lemon slice and mint sprig, if desired.
In a small bowl, combine biscuit mix and eggnog just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2 inch thickness; cut with a floured 2-1/2 inch biscuit cutter. Place 2 inches apart on a greased baking sheet. Sprinkle with nutmeg. Bake at 450 degrees for 8-10 minutes or until lightly browned. Serve warm.
Preheat oven to 400 degrees F. Spray a 9-inch square baking dish with Pam or use a small amount of oil to grease pan. Bring a pot of water to boil and add salt. When it reaches a boil add cauliflower for 20-25 minutes or until tender. Transfer cauliflower to blender or food processor. We used a blender but I think a food processor may be a better option. Add pasta to boiling water and cook for 5 minutes; drain; rinse and put in prepared baking dish. In a small sauce pan put in the broth and bay leaves and heat over medium low heat. When small bubbbles appear (5 minutes) turn off heat and let broth stand. Remove bay leaves from broth. Process cauliflowe with 2 cups of the broth, 2 T oil, the cheese, mustard , nutmeg, and salt and pepper. You may need to work in batches -- my blender overflowed a bit. If sauce becomes too thick add the remaining broth (1/2 cup). Pour sauce over pasta. ***can be refrigerated one day if desired; bringing to room temp before proceeding.***. Sprinkle to with Parmesan and bread crumbs. Bake for 15-20 minutes or until pasta is bubbling and crumbs turn brown.
Cut fresh tilapia into bite size chunks. Put in shallow dish or bowl. Squeeze lemon juice evenly over fish, then sprinkle with worcesteshire sauce, then pour orange juice over fish and stir around a little. Put aside. Sautee onion in olive oil in medium pan. Add can of tomatoes and tomatoe sauce,the pepper strips and add just a little water and cook for a few minutes. Add fish and marinate mixture (yes the whole thing) and sprinkle liberally with Old Bay seasoning. Simmer for about 15 minutes. Serve on rice (brown or white).
Cook zucchini in salted water about 5 minutes. Drain thoroughly and set aside. Cook meat, seasonings, and onions until meat is no longer pink and onions are tender crisp. Add rice, green chiles, and zucchini. Blend eggs, cottage cheese, and parmesan cheese. Stir into meat mixture. Turn into two greased shallow 2 quart casseroles. Top each with 1 cup cheddar cheese. Bake at 350 degrees F for 30 minutes.
Preheat oven to 350°F. Sift cake mix into a medium mixing bowl until all lumps are removed. Then add other three ingredients and thoroughly combine. (Note: Be careful to not break up the cherries too much while combining). Pour cake batter into a greased 9" x 13" cake pan and spread evenly. Bake for 30 minutes or until a toothpick inserted into center comes out clean. Allow to cool on a wire rack for one hour. When ready to frost the cake, prepare Recipe #281675 as directed. Apply to cake immediately, spreading evenly. Allow to set for 30-40 minutes. Cut into 15-20 slices and serve.
Melt cheese and butter over low heat, stirring occasionally.Remove from heat and add vanilla. (You may also add the chopped nuts here, or save them for a garnish, later.). Sift together sugar and cocoa in a large bowl. Add cheese mixture and stir until it becomes stiff. Use your hands to finish the mixing. Once fudge is completely mixed (add more powdered sugar, a little at a time, if needed), pinch small sections off and roll into balls. Set on wax paper-lined cookie sheet. Refrigerate for 20-30 minutes. While chilling fudge balls, melt almond bark in double-boiler, over a low heat. If you have chosen to melt caramels, do so, as well, in a separate double-boiler. Place a skewer in each fudge ball. Then, dip into caramel, then almond bark, finally rolling in nuts. Or, use whatever combination you would like. These can be made a day or two before dipping--store in refrigerator. Enjoy!
Boil the potatoes in their skins until tender. Drain and leave until cool enough to handle. Put the cabbage in a large pot and pour about 4 cups of boiling water over it. Cover and bring back to a boil and let steam about 10 minutes. Using tongs, pull the cabbage from the bottom to the top every few minutes for even cooking. Remove from heat and leave to sit. Peel the potatoes and finely mash. *NOTE: Spring onions are also known as scallions. You may also use one or two small onions, minced if you prefer. Melt butter and add onion and cook until just tender. Add milk and heat through. Beat into potatoes. Season with salt and pepper. Drain the cabbage thoroughly. Add potatoes and mix together. Tip the mixture into a serving dish and sprinkle with a bit of nutmeg. Enjoy!
Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler. Cut into 1/4-inch-thick slices, then cut the slices into chunks. Place in a bowl. Cut avocados in half lengthwise. Tap the blade of a heavy knife in the pit, twist to remove, and discard. Quarter and peel avocados, then cut into chunks. Drizzle lime juice over avocados to prevent browning and to add flavor; set aside. Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste. Pour dressing over kohlrabi and mix to cover. Mix together the chunked avocados and the kohlrabi mixture. Make a bed of the salad on four plates, and sprinkle each with feta cheese. Serve and enjoy!
Combine zucchini, brown sugar, baking soda and margarine. Mix egg and vanilla into zucchini mixture. Add remaining ingredients. Chill dough 1 hour in the refridgerator. Drop by rounded teaspoonfuls. Bake at 375 degrees for 10-15 minutes -- Do not overbake, these will be soft to the touch but, will firm after sitting.
Combine butter, garlic and herbs in a bowl. Loosen the skin of the spatchcock by sliding fingers between skin and meat at neck joint, divide butter evenly between spatchcocks, and spread as evenly as possible under the skin. (don't worry if it is a little lumpy, it melts once in the oven which helps it to disperse. I know this step can be a little tricky since I have made this several times, but it is worth it.). Place 2 thyme sprigs inside the cavity and tie legs together with kitchen string. Wrap a slice of prosciutto around each spatchcock and place in a baking dish. Drizzle combined oil and juice over spatchcocks and roast in a preheated oven 180c for 45-50 Min's or until cooked through. Serve spatchcocks with bacon and sage sauce. For the Sauce. Heat oil in pan, add onion, garlic and bacon. Cook, stirring until onion is soft and bacon lightly browned. Add water, stock, wine and mustard. Bring to boil, simmer, uncovered for 5 minutes or until reduced to 1 cup. Stir in cream and sage. Serve sauce over spatchcocks. I served mine with stuffing balls and asparagus. For photo purposes I didn't pour sauce over.
Cream the butter. You can use your stand mixer with the paddle attachment or a hand held mixer. Add the Parmesan, sage, salt and pepper and mix well. Add the flour and combine until large crumbs form. About 1 minute. On a floured wooden board roll the dough into a 9 inch long log. Wrap the log in plastic or foil and rest in the fridge for at least 30 minutes. Preheat the oven on Convection 350°F Line a baking sheet with a silicon pad or parchment paper. Cut the log in 24 equal slices that are 3/8 inch of thickness. Use a very sharp small kitchen knife. Bake for 18 to 20 minutes or until very lightly browned. Rotate the pan once during the baking time. Cool the shortbread and serve at room temperature. I served mine with olives and a good red wine. Enjoy!
Saute onion in butter over moderate heat for 3 minutes or until limp. Add the potatoes and fish broth. Bring to a boil and cook for 5 - 7 minutes over moderate heat until the potatoes are tender. Stir in heavy cream, tuna chunks broken into smaller pieces and black pepper and heat through. Serve hot.
Put a pan on low heat and melt the butter. Take the pan off the heat and stir in the biscuit crumbs and the ground almonds. Spread the biscuity base mixture, covering the bottom of each ramekin, smooth down. Put in fridge to cool. Pour the double cream into a bowl and whisk until stiff but don't let curdle. Stir in the cream cheese. Combine most of the sieved blackcurrants until it all turns a rich purple colour and reaches a fairly thick consistency. Fetch the bases from the fridge and pour in a thin layer of the pureed blackcurrants then evenly fill the ramekins up to the rim with the cheese cake topping. Smooth off the top with a palette knife and carefully marble in whatever remains of the blackcurrant puree. Slice up the Kiwi and serve with kiwi and a few whole black currants. Return to fridge until ready to serve. Consume!
Trim excess fat from the lamb and put the leg ontio 2 large sheets of baking paper. Make incisions all over the with a small sharp knife and push in the garlic slices. Mix the 50ml olive oil with lemon juice and drizzle over the lamb and season with sea salt. Rub with remaining herbs and spices. Cover with another piece of paper and fold the bottom pieces over the top pieces to form a tight parcel. Secure with string. Marinate in the fridge overnight or for at least 1 hour. Remove from fridge and allow to come to room temperature, preheat oven to gas mark 3. Place lamb in roasting tin with end of the leg slightly elevated to stop any juices escaping, bake for 3 hours. Remove from over and rest for 30 minutes before carving serving with cooking juices.
Heat oven to 400°F. Grease bottoms only of 18 muffin cups (2 1/2inches x 1 1/2 inches in size). Cook onions and peppers in butter for 2 minutes, stirring occasionally, until softened. In a large bowl, using a fork, beat milk, 4 Tablespoons melted butter and eggs until well combined. Stir in cornmeal, flour, sugar, baking powder and salt until flour is moistened. (Batter will be slightly lumpy). Fold in the peppere and onions. Divide batter evenly among the muffin cups (batter will be almost level with rims of muffin cups). Bake muffins for about 20 minutes or until light golden brown.