HumbleIntelligence/food-ner-1-Million huggingface dataset:
GOULASH: In a large heavy pot over medium heat add the bacon and fry for about 5 minutes until crisp and remove to paper towel and reserve. Saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for one minute. Add the sweet paprika, thyme(if using), marjoram(if using), and bay leaf. Saute another minute, until fragrant. Add the tomatoes, red peppers, and 3 cups of broth. Bring to a boil and then simmer 10 minutes. Remove bay leaf. In a Dutch oven, add the oil and saute the beef and brown evenly on all sides, turning with tongs; season generously with salt and pepper. While beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Deglaze with vinegar and the remaining broth. Pour the contents of the other pan into Dutch oven and bring to a boil, then lower to simmer and cook about 1-1/2 hours until very tender, stirring occasionally. Taste and adjust the seasoning. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with chopped parsley and broken pieces of crispy bacon. Serve with freshly made spaetzle. SPAETZLE: In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hours. Bring salted water to a boil. Place the batter on the end of a cutting board and cut small slices of batter into the water. Cook for 4-5 minutes, until done. Transfer cooked spaetzle to a bowl, with a strainer. OR (edited 02/26/06)Place a perforated hotel pan on on top of the pot. Place the batter on the pan and force it through the holes to form spaetzles. Cook 4-5 minutes. Transfer the spaetzle to a different bowl with a strainer. Over high heat, place a large saute pan until it gets very hot. Add butter and the boiled spaetzle. Saute until golden. Season to taste with salt and pepper. Serve with the goulash all in one large platter(the spaetzle all round and the goulash in the middle) sprinkle with a generous amount of parsley, over the goulash as well as the spaetzle. Serve with warm loaf of bread so as to sop up all that yummy gravy.
Pour lemonade & lime juice into tall glass. Stir. Add Angostura bitters. Put cherry on cocktail stick & add to glass. Add cocktail umbrella. Add ice. SERVE & ENJOY.
Boil giblets until tender, remove skin, and chop fine. Combine with cornbread crumbs, onions and apple. Mix well and add salt and pepper, sage, garlic and other seasonings to taste. Moisten and stuff goose. Place goose in roasting pan and spread with about 2 tablespoons of butter, and then sprinkle with a little flour. Roast in 350 degree oven until done, which will take about 15 to 20 minutes per pound. Baste often.
Prepare cookies; Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside. Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture. Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely. Prepare filling; In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary. Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.
Combine the broth, salsa and flour in a slow cooker, whisking to blend, stir in onion. Arrange the chicken breast in the crock-pot; cover and cook on LOW for 6 hours. Remove the chicken breast to a plate; ladle sauce from pot into a blender and puree,(Or use Stick blender for easy clean-up), stir in sour cream. Return chicken and sauce to crock-pot; keep warm until ready to serve. Warm beans in a small pan on stove; warm tortillas in tortilla warmer in microwave. Arrange chicken on plates and top with shredded cheese; Serve with Beans, lettuce, additional salsa and tortillas.
In a medium saucepan, combine the milk, cream, and sugar. Cook over medium heat, stirring constantly until the mixture comes to a simmer. Remove from heat. Add vanilla. Let cool for 30 minutes on counter. Cover and refrigerate for at least 2 hours or overnight. Stir in mascarpone until mixed well.( I used my potato masher to make sure mascarpone was as mixed up as possible). Add chocolate chips, cherries, and almonds. Transfer to ice cream freezer and freeze according to manufacturer's directions.
Place all ingredients in a jar, seal and shake vigorously for 10 seconds. Use immediately or refrigerate. Shake well again before serving over greens. If kept refrigerated, the vinaigrette should keep up to 2 weeks.
Pour vanilla vodka and pineapple juice into a shot glass. Add a drop of grenadine, and serve.
Combine the chicken thighs, rotel, bouillon cube, water and taco seasoning in a deep pan. Heat to boiling, then cover and reduce heat. Cook for 1 hour, stirring occasionally to break up the chunks of chicken and "shred" them. After 1 hour, remove lid and continue to simmer and stir to shred chicken until all the liquid has cooked down. Allow chicken mixture to cool completely (I put mine in the freezer to speed up the process). This recipe is for 2 stuffed avocado patties, there will be plenty of leftover chicken though (I use it for burrito and taco filling, or in burrito bowls, yum!). Portion out 2 patties of chicken, (as big or small as you'd like, but I made mine about 2 large handfuls worth). Mash the two avocados, (and this is the messy part) and put a coating of mashed avocados on top of each patty. Place in the freezer to harden for a few minutes. Remove hardened patties from the freezer and turn over. Put a coating of mashed avocados on the other side of the patty. Heat vegetable oil to medium high heat in a deep frying pan. Carefully roll the avocado coated chicken patties in flour until well coated and try to shape them into perfectly round shapes. Combine the egg and buttermilk in a bowl and whisk thoroughly. Carefully dip (or pat on, as I did) the buttermilk mixture onto the patties. Dip the battered patties into the panko crumbs until thoroughly coated. Carefully place the breaded patties into the hot oil and fry both sides until golden brown (about 2 minutes or so per side, but keep an eye on them- they cook fast!). Remove and transfer to a paper towel lined plate. Combine the verde enchilada sauce and the sour cream thoroughly in a microwave safe bowl and heat for about 2 minutes, or until heated through. Pour a generous amount of the verde sauce over the patties and top with shredded cheese. Don't worry, the patties will still stay pretty crispy. Serve with borracho beans and green chili rice (from this site) and enjoy!
Spray a bread pan with non-stick spray and reheat the oven to 350 degrees F. Sift together flour, baking soda, salt, spices, and walnuts in a large mixing bowl. In the blender blend together margarine, sugars, bananas, soy milk, apple cider vinegar, and vanila. Add the blended ingredients to the dry ingredients in the mixing bowl and mix well. Pour batter into the bread pan and bake for at least an hour. Sometimes it may take 5 to 15 minutes longer, so make sure to keep an eye on it.
Put fruit in the bottom of an 8x8 inch casserole dish. Melt the butter and mix in Bisquick, sugar and milk. Pour over fruit. Cook for 45-50 minutes at 350 degrees Fahrenheit. Serve with Cool Whip or ice cream.
In a small saucepan bring the white wine to the boil and boil for 30 seconds. Reserve. Brush any earth and dirt carefully off the wild mushrooms. Wash briefly (for 10-15 seconds at the most) in water and drain on a clean tea-towel. Set aside. Make the croutons by slicing the baguette into very thin slices. Toast the slices until golden brown and rub with the clove of peeled garlic. Heat 1 tablespoon of butter in a large, heavy-based frying pan. Fry the chopped shallots, stirring, over medium heat for 30 seconds without allowing them to brown. Turn up the heat and add the garlic and all the wild mushrooms apart from the black trumpets. Season with salt and freshly ground pepper. Add the reserved white wine and gently mix inches. Cover the frying pan with a large lid and cook over high heat for 1 minute. Uncover the mushrooms and add the lemon juice. Stir in the remaining butter until melted. Add two-thirds of the parsley leaves and the diced tomatoes. Cook for a further 10-30 seconds. Serve the mushrooms fricassee in either a large bowl or four soup plates. Sprinkle over the remaining parsley and serve with the croutons on the side.
To make the cake, preheat oven to 350°F Lightly coat a 9-by-13-inch baking pan with nonstick cooking spray. In a bowl, combine flour, sugar, cocoa powder and baking soda. Set aside. In a large bowl, using an electric mixer on the highest speed, beat the egg whites for 90 seconds. Add applesauce, buttermilk and vanilla. Beat until smooth. Add half of the flour mixture and beat on a low setting until just mixed. Add the remaining flour mixture and beat on high for 2 minutes. Transfer batter to the prepared pan. Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean and the sides of the cake begin to pull away from the pan. Remove from oven and cool completely. To make the frosting, beat the butter in a small bowl until smooth and fluffy. Add 1/2 cup of powdered sugar; beat on low until smooth. Add 1 tablespoon each of buttermilk and cocoa powder; beat until smooth. Add half of the remaining sugar, buttermilk and cocoa powder; beat well. Add remaining ingredients and beat until smooth. Spread over cooled cake. Scatter nuts evenly on top of the frosting. Slice and serve.
Put oven rack in middle position and preheat oven to 375°F. Arrange tomatoes, cut sides up, in 1 layer in an 8- to 9-inch glass baking dish and sprinkle with salt and pepper. Roast until skins are wrinkled and beginning to brown, about 30 minutes. Keep warm, covered with foil, until ready to serve.
Filling: Combine all ingredients in a bowl. Dough: Pulse flour and salt in food processor until combined. Add 1 1/4 cups water, and process 2 minutes, or until smooth. Cover, and let stand 10 minutes. Roll dough into 8 balls, then dust with flour. Roll out each ball into a 3-inch circle. Place 2 tablespoons filling in center of each circle. Join dough edges together, and crimp tightly. Dust with flour once more. Place crimped-side down and roll into 6-inch circles. Oil iron griddle or heavy skillet, and heat over medium heat. Cook 1 dough circle for 1 to 2 minutes, or until bottom browns and is firm. Flip, and cook 1 to 2 minutes more. Lightly oil top of flat bread with 1/2 teaspoon oil. Turn over, and oil second side, pressing on flat bread several times to brown evenly. Repeat with remaining dough balls and oil. Serve hot or at room temperature.
Directions: Mix flour, baking soda, baking power, salt, nutmeg, and cinnamon in small bowl, set aside. Combine sugar, oil, vanilla, and eggs in lrg bowl. Mix until well blended. Add applesauce and Sunny delight, mix well. Now add zucchini mix gently. When mixed add flour mixture little at a time. Pour equally into greased loaf pans. Preheat oven to 350 degree bake for 60-70 min test with a toothpick until clean.
In a large saucepan, saute the pepper, onion, tomato, mushrooms, eggplant, zucchini, celery and garlic in oil for 10 minutes or until vegetables are tender-crisp. Reduce heat and stir in remaining ingredients except the rice. Simmer, uncovered, for 20 minutes, stirring frequently. Serve over hot rice and garnish with the scallions.
To make the custard: Add the cream, lavender, vanilla, and salt to a heavy-bottomed 2-quart saucepan set over moderate heat. Stir occasionally with a wooden spoon or whisk. When the mixture begins to simmer (tiny bubbles will form around the edge of the pan), remove the pan from the heat and let the mixture sit at room temperature for at least 1 hour to allow the flavor of the lavender to steep into the cream. Or, to extract the maximum flavor, cool the mixture to room temperature, cover, and refrigerate overnight. Preheat the oven to 325°F with the rack in the center position. Reheat the infused cream to a bare simmer, stirring once or twice. In a large mixing bowl, whisk together the egg yolks and sugar until light yellow and slightly thickened. Pour in the hot cream, whisking to mix completely. Strain the custard through a fine sieve into a large measuring cup or spouted pitcher, and skim off any bubbles. Fill six 8-ounce ramekins or brulee dishes almost to the top with the custard, and place them in a shallow roasting pan or heavy-duty rimmed baking sheet, so that the edges are not touching. Add hot water to come halfway up the sides of the ramekins. Cover the pan loosely with foil and bake for 35 to 45 minutes (depending on the density of the ramekin or dish), or until the custards are set up and the tip of a sharp knife inserted in the center comes out clean. Transfer the ramekins to a wire rack to cool to room temperature, then refrigerate, uncovered, to cool completely. To make the topping: At least 30 minutes before serving, sprinkle the top of each custard with a generous amount of sugar. Using a kitchen blowtorch (available from a hardware or kitchenware store), melt the sugar by moving the flame slowly back and forth over the surface until the sugar bubbles and has liquefied. Return the brulee to the refrigerator to allow the topping to harden (about 15 minutes).
Layer sliced potatoes in a 9x13" glass baking dish. Season with salt and pepper. Combine the cream, mustard, garlic, and butter in heavy saucepan and heat just to the boiling point. Pour over potatoes. Cover and bake at 350 degrees for 1 hour. Remove cover and top with Parmesan or Romano cheese. Bake 30 minutes longer or until cheese is golden brown and potatoes are tender.
Saute onion and garlic until soft. Stir in curry powder and mx well. Add all the rest of the ingredients except the parsley. And simmer covered until cooked through (about 45 minutes). Stir in parsley and simmer 5 more minutes.
Grease a casserole dish. Sprinkle each layer with salt and pepper before adding the next layer. Place potatoes in the bottom of the casserole. Add the layer of celery. Add the layer of hamburger. Add the layer of onions. Add the green pepper. Pour the tomatoes over the mixture. Bake for 2 hours at 350°F (I cover with foil after about an hour).
Meatballs: Lightly beat 1 egg; mix in rest. Shape into 1-inch meatballs. In a 6-quart Dutch oven, brown meatballs carefully in heated oil. Mix in onion and garlic and cook about 5 minutes, taking care not to break up meatballs. Add tomatoes and their liquid, tomato paste, broth, wine, water, sugar, basil, thyme and oregano. Bring to boiling; reduce heat; cover and simmer 30 minutes. Add ravioli and cook, covered, at a gentle boil for as long as specified on ravioli package (10-15 minutes), until ravioli are just tender and no longer taste starchy. Salt to taste; stir in parsley. Serve with cheese to sprinkle over the thick soup.
Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside. In a large bowl, combine flour, sugar, cinnamon, baking sida and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture. Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to wire rack.
In 10-inch skillet melt butter until sizzling; stir in garlic, salt and pepper. Add chicken breasts. Cook over medium-high heat, turning once, until golden brown (8 to 12 minutes). Add tomatoes, 1/4 cup basil and whipping cream. Continue cooking, stirring occasionally, until sauce is heated through (4 to 5 minutes). Serve with pasta and garnish with basil leaves, if desired. Makes 4 servings.
METHOD. First bake the pastry base, and allow it to cool. If the base is filled before it is cool, it will go soggy. PASTRY BASE. Mix the butter and sugar vigorously until it is light in colour. It does not have to be smooth, the grainy texture of the sugar helps the crust to be more like biscuit than cake. Add the egg and beat well. Add the flour and beat until well blended and smooth. Press into a spring-form cake tin or loose-bottom tin, making sure that the pastry comes at least 4cms (1 1/2 inches) up the side of the tin. Bake at 180degC for 25mins. Remove from oven and allow to cool. FILLING. Put the milk, cinnamon stick, vanilla pod and butter into a saucepan and scald. (bring almost to the boil before removing from the heat.) Turn off the heat and allow the saucepan to remain on the hot stove plate for the cinnamon and vanilla flavours to steep. Meanwhile, put the honey (or sugar) and eggs into a bowl and whisk vigorously, adding small amounts of the flours until you have a smooth and well-blended consistency. Strain the hot milk, and pour onto the sugar and egg mixture while beating until all the ingredients are well blended. Return to the saucepan, and simmer over a low heat, stirring constantly with a wooden spoon or wire whisk until the mixture is thick and creamy, taking care that it does not stick to the bottom of the saucepan. Pour the mixture into the prepared and cooled pastry case, (which should still be in the tin), sprinkle lightly with ground cinnamon, and refrigerate until cold and set.
In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat and simmer uncovered for 8 to 10 minutes or until heated through. Serve with tortilla chips.
If not making ahead of time, preheat oven to 350 degrees. Grease a 1 1/2 qt baking dish. Peel and slice carrots. Cover with salted water and bring to a boil, cook for 15 minutes or until tender. Drain and place in baking dish. Meanwhile, saute onion in butter over medium heat until translucent. Add flour to onions, stirring to incorporate. Then slowly add milk, stirring as you go. Add salt, sugar and dry mustard and stir again. Pour white sauce over carrots. Combine bread crumbs and melted butter, sprinkle over top of casserole. If making ahead, cover casserole and put in fridge until needed. Remove 1/2 hour before coooking and preheat oven to 350 degrees. Bake for 25-30 minutes or until heated through.
Preheat grill to medium-heat. Grill vegetables 10 minutes or until crisp tender, turning occasionally. Place vegetables in large bowl. Add dressing; toss to coat. Sprinkle with cheese.
Stir all dressing ingredients together in a large bowl. Add vegetables and stir to coat well.
Combine mustard and vinegar. Add remaining ingredients except oil. Mix until well blended. Add oil and incorporate one tablespoon at a time. Chill. Keeps several weeks. Use on salad greens.
Slice each apple into wedges and place in two bowls (8-12 slices per apple depending on apple size). Be sure to place them with the skin side down and fruit side up. Using a regular kitchen spoon, spread about 1/2 spoonful of peanut butter on each wedge and place back in the bowl with skin side down and peanut butter side up. After all apples are covered with peanut butter, sprinkle with oats (or instant oatmeal) - dividing evenly between the two bowls and aiming to stick to the peanut butter. Drizzle honey over the tops of the peanut butter/oat mixture. Sprinkle cinnamon over the entire mixture in both bowls.
Add the flour, baking powder and salt to the food processor bowl. Pulse a time or two to blend. Add the vanilla, sour cream and milk. Pulse a few times to mix. Add the butter, shortening and sugar and egg, and process until the mixture is thoroughly blended and starts to pull away from the sides of the bowl and form a ball. Divide the mixture into 12 equal portion and form into balls. Refrigerate for about an hour until they're well chilled. Preheat oven to 375, and line a baking sheet with parchment paper. Flour the work surface and rolling pin. Place a ball of chilled dough on the floured surface. Roll each ball of chilled dough into a 5" diameter circle, using additional flour as needed to keep the dough from sticking to the rolling pin. Spread 1 1/2 tbsp filling on one half of the circle, leaving a 1/2" uncovered space around the edge of the dough. Moisten the 1/2" space all around the edge of the dough with water. Fold the circle of dough in half, over the filling, and crimp the edges with a fork. Prick the pies a few time with the fork tines, to allow the steam to escape while they're baking. Place the pies on the parchment on the baking sheet, and bake in the pre-heated oven for about 20 minutes, or until they're light brown. Place the pies on a cooling rack until room temperature. Sprinkle with confectioner's sugar before serving.
Heat the olive oil in a large non-stick skillet over medium-high heat. Add in the beef (may need to do this in batches), cook until meat is browned, stirring frequently. Transfer beef to 4 quart slow-cooker; season with salt and pepper. Add a little more oil to the skillet (if needed) and saute the onions for 4 minutes or until softened. Add in the garlic and saute 1 minute. Add in the red wine, tomato paste, pickling spices, and bay leaf. Let simmer and scrape up the browned bits from the bottom of the skillet as you stir. Remove skillet from heat; stir in tomatoes with juice. Pour mixture into slow cooker. Cover and cook on low 6-7 hours. Skin any fat from surface of stew. To serve: put bread chunks into individual serving bowls; pour stew over bread and let stand for 5 minutes. Sprinkle with fresh mint if desired and serve.
Pour all ingredients except seeds into a pitcher. Serve in Champagne flutes. Top with pomegranate seeds.
1. Make the sauce: 2. In a small saucepan over medium heat,melt 1 tablespoon of butter.Add the garlic and a pinch of salt. Cook for 1 minute.Add the mustard,wine, Mutha sauce,honey and Creole seasoning.Turn down the heat to low and simmer for 10 minutes,keep warm. 3. Make the pork: Slice the pork into 3/4 inch thick medallions.You should get around 10 pieces.Season liberally with Creole seasoning on both sides.Heat a large cast iron skillet on high until very,very hot.Add the oil heat for about 30 seconds. Add a few pieces of pork a few at a time and don't crowd them in the pan, cook 2-3 minutes on each side. 4. Take them out and put on a platter. Keep them warm while you cook the others. 5. To Serve: 6. Swirl the remaining 1 tablespoon of butter into the warm Mutha sauce.Spoon 1-2 tablespoons of sauce over each piece of pork. Any sauce that's left can be passed around the Table for lading.Any sauce left over can be frozen.This MUTHA sauce can be used on RIBS OR CHICKEN BY ITSELF.
Add washed beans to water in large heavy pot; bring to boil. Boil for 2 minutes, then remove from heat and cover. Let stand an hour. Slice onion thick and garlic thin; add them along with the bay leaf and salt pork and bring to a rapid boil. Reduce heat to a simmer; cover tightly and cook until beans are tender. Add tomatoes, dry mustard, green pepper, chili powder, brown sugar and oregano. Cover and simmer for about 2 hours to get full rich flavor. Beans should cook until there is just enough liquid left to resemble thick gravy. You may have to remove cover at the last hour of cooking to thicken beans.