HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the rice according to directions. Add the chopped peppers, red onion and cucumber. Vinaigrette: Combine the lemon juice, honey, sesame oil, garlic, chili flakes. Add to the rice/vegetable mixture and chill.
Mix all ingredients in a large punch bowl. Serve at once with ice (ice made from coffee is best)!
Heat oil in a dutch oven over medium heat. Add the onion, carrot, celery and cook, stirring with a wooden spoon, until the vegetables are soft, about 8 minutes. Add the beef and prosciutto and season with a bit of salt and pepper. Cook over high heat until meat is browned. Add wine and scrape any browned bits from the bottom of the pan. Cook until wine is almost all evaporated. Add the tomatoes with their juices and the beef broth. As soon as the tomatoes start to bubble, reduce heat to a gentle simmer, partially cover the pan, and cook, stirring every 30 minutes or so, for 1 1/2 hours. At the end of cooking the sauce should be a rich reddish color and a medium thick consistency. Taste and adjust seasoning to taste and turn off heat. Bring a large pot of water to a boil. Add the fettuccine and 1 tablespoon coarse salt. Cook until al dente. Drain and place pasta in a large bowl. Add half the sauce, 1 tablespoon butter, and a handful of parmesan. Toss until pasta and sauce are well combined. Stir in more sauce if needed. Serve immediately with remaining parmesan on the side.
Preheat oven to 350 degrees. Coat a loaf pan with nonstick cooking spray. To make batter: Beat sugar, oil, eggs, lemon juice and zest with an electric mixer for about 1 to 2 minutes, or until pale and thick. Gradually pour in buttermilk, and beat until smooth. Combine flour, baking powder and salt in a separate bowl. Stir flour mixture into egg mixture with a wooden spoon. Pour the batter into prepared loaf pans. Bake 1 hour and 15 minutes, or until a toothpick inverted in the center comes out clean. To make glaze: Warm lemon juice, honey and sugar in small saucepan over low heat until sugar dissolves. Pierce top of hot cake all over with wooden skewer or toothpick. Generously brush honey glaze over bread so it seeps into holes. Cool 20 minutes in pan. Unmold, and cool on wire rack before wrapping in plastic wrap to store.
Cut all vegetables as directed and add to stock pot. Add onion soup mix and add enough water to cover all vegetables. If you have a smaller pot, you will have to half or quarter the recipe to fit your pot. As long as you have enough water to cover your vegetables, you will be fine. Bring to a boil and then add your uncooked brown rice. Add more water as needed during the cooking process. This is best made the day before and allowed to "stew." The flavors will be more intense and less salt and seasoning will be needed. The servings listed is for the full amount of vegetables in a large stock or lobster pot.
Heat broiler. In a medium bowl, finely crush the potato chips. Add the crabmeat, tarter sauce, mustard, and pepper and stir to combine. Form mixture into 6 patties and place on parchment paper or foil lined baking sheet. Top each with a pat of butter and broil until browned, 1-2 minutes. Serve with lemon wedges.
Fillet, bone and skin fish. Pinhole the bag of chips, and sit, dance roll or otherwise crush the chips to a very fine meal texture. Bread the fish in the chip meal. Mix eggs and milk well. Dip the breaded fish in egg mixture. Redip in chip meal. Melt lard in cast iron pan over medium high heat. Toss in coated fillets, cooking about 6-7 minutes until "well done". Works well as a plated meal at the cottage or home, fits well into a "fish sandwidge" with sliced white onion and sourdough buns on the shoreline, and accompaniment might included baked beans and/or ham/garlic sausage, serving depend on locale, you'll scarf this down in quantity on some nameless rock in the north, a little less eaten at home or in the cottage -- .
Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.) Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.
In a small saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, water, oregano, basil, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes. Meanwhile, place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Add tomato mixture and cheese; cook for 5 minutes or until heated through.
In 10" castiron skillet on medium heat, pour enough oil to. a depth of 1/8". Heat until hot, but not smoking. Place one corn kernel in pan. If it starts to sizzle, then the popcorn kernels are ready to be placed in the skillet. Pour kernels, sugar and butter into skillet, stir then carefully move skillet back and forth over burner to distribute popcorn kernels and to avoid burning. Eventually, (usually about 5 minutes), the kernels will begin to pop. Cover and keep cooking and moving skillet back and forth. From time to time use a fork to stir the popcorn/sugar mixture. The last minute of cooking, increase heat to medium-high. Take skillet off heat promptly when the majority of kernels have popped. Remove skillet lid carefully. Place popped corn in a serving bowl. Set the old maids aside for me. Season with salt. Stir well. Serve.
Heat oven to 375F. Spray 11x7 1/2" baking dish with nonstick cooking spray. Cut squash in half lengthwise; remove seeds and peel. Slice each half crosswise into 1/2" thick slices. Place squash in single layer at 45-degree angle in baking dish. (The squash will be tightly packed.) Drizzle squash with oil. Sprinkle with sage, salt and pepper. Cover with foil. Bake 40 minutes or until squash is tender. Remove from oven; remove foil. Sprinkle with blue cheese and Gruyere cheese. Return to oven; bake an additional 1 minute or until cheese is melted.
Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven. Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices. Taste- you may want to add additional brown sugar or spices depending on your personal tastes. Remove from heat and take out onions and cinnamon sticks. Toast the french bread (you can do this ahead of time or while the syrup is cooking). Spread margarine liberally on both sides of toast. Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts. Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened. Bake in a 350 degree oven for 30 to 40 minutes. Serve hot or cold. Store in the refrigerator.
In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins. Slice into about 1/4-inch thick or cut into cubes. Pack snuggly into the canning jars (be careful not to bruise). In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain). Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!). Process in a boiling water bath for 12 minutes. Cool on a rack.
Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside. Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper. Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet. Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.
Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes. Toss in olive oil and sprinkle with lemon, salt, and pepper to taste. Garnish with pinenuts and Parmesan cheese.
In a large non-stick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook, stirring over medium-high heat until most of the liquid has evaporated. Remove from heat; let stand for 1 minute. Gradually whisk in milk. Place fettuccine in a large bowl, add the basil, Parmesan Cheese and tomato mixture; toss to coat. All that remains is for you to enjoy!
Preheat oven to 400 degrees and spray cookie sheet with non-stick cooking spray. Rinse catfish nuggets and sprinkle with garlic pepper seasoning. Mix egg white and lemon juice. Set aside. Mix bread crumbs, dill, basil and oregano and spread mixture on wax paper or dish. Dip nugget in egg mixture to coat, then roll in the bread crumb mixture. Place on cookie sheet and lightly spray with non-stick cooking spray. Bake at 400 degrees for 12-15 minutes or until lightly browned and thickest part of the nuggets flake easily with a fork.
Preheat oven to 325 degrees. Spread the pecans on a cookie sheet and place in the oven for 3 minutes. Stir and bake for 3 more minutes (Watch them closely so the don't get over toasted). Line a cookie sheet with parchment paper. Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the cream, butter and brown sugar to 240 degrees (soft ball). If necessary, stir once to help dissolve the sugar. Remove from the heat and let sit for 15 seconds. CAREFULLY stir in the vanilla, bourbon, and toasted pecans. (It might spit and sputter) Stir until the mixture looks creamy and slightly thickened. Drop by tablespoonfuls onto the prepared cookie sheet. Cool for 20 minutes.
Puree first 4 ingredients together to smooth consistency. Add in half of the asparagus and half the scallions and pulse. Put mixture into a medium mixing bowl. Mix in crab, remaining asparagus and scallions, seasonings, and half the breadcrumbs. The mixture will be sticky, but form into 6 patties and coat with remaining breadcrumbs. Shake on oregano liberally on both sides and black pepper, to taste. **TWOOPTIONS** Cook in a nonstick skillet with a little water and veggie broth (or cooking spray). OR bake at 375*F for 20 minutes, flipping once halfway through. Enjoy as is or as a sandwich.
Prepare the rice in water with a teaspoon of salt until cooked, then cool completely. In a large mixing bowl, mix the cooled rice with onions, radishes, celery, mozzarella cheese and ham. In a small bowl combine the mayo, mustard, salt and pepper. Add the mayo mixture to the rice; mix well to combine (adjust all ingredients to taste, if you prefer a creamier salad add in more mayo). Cover and chill for a minimum of 2 hours before serving.
Mix together the chopped eggs, mayo, mustard, celery salt, and minced dried onion. You can make the filling 1 day ahead- at this point, you'd need to cover and refrigerate it. Cut off and discard the root ends of endive, and separate leaves. Rinse leaves under cool running water, then shake dry. On the wide end of each leaf, place a generous teaspoon the egg mixture, and then place 1 shrimp atop each. Sprinkle each filled leaf with paprika. And now for the artistic portion of the program: for serving: on a large platter, arrange the filled leaves in concentric circles, resembling a flower. If you like, you can place colorful edible flowers in the middle and arrange the leaves around them, for a little color and artistry! You can arrange them on the platter 4 hours ahead, then cover and chill until serving.
Trim fat from meat. Place meat in a plastic bag, set in a shallow dish. For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar. Cover, and blend or process until smooth. Pour marinade over meat. Close bag, and refrigerate for 4-24 hrs., turning bag occasionally. Drain steaks, reserving marinade. Grill steaks on the grill rack of an uncovered grill directly over med-hot coals for 12-15 mins., or to desired doneness (160 degrees F for medium doneness), turning once and brushing once with reserved marinade halfway through. Discard any remaining marinade. Remove steak from grill, and let stand 5 minutes Thinly slice meat across the grain. Note: You can make marinade up to 24 hours ahead. Marinate steak as directed.
Melt 2 tbs butter in large skillet over medium-high heat. Saute the bell peppers, onions and garlic in the butter for 8-10 minutes until softened slightly. If you like your veggies blackened in this type of dish, like I do, give them a couple more minutes until the edges start to turn black. While the veggies are cooking, cut the chicken breast into bite size pieces. Prepare a medium size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring for 5-7 minutes, or until the chicken is no longer pink. When the vegetables are softened or blackened to your liking, add the chicken to the pan. Add the tomatoes, mushrooms, chicken stock, 1/4 tsp salt, cayenne pepper, paprika, pepper and thyme and simmer for 10-12 minutes until thickened. If you like your sauce a little thicker, just add 1/2 teaspoon cornstarch to a couple tablespoons of the liquid from the saucepan. Stir until smooth, remove pan from heat and whisk in cornstarch/sauce mixture, then put back on the heat. While the sauce is simmering, prepare fettucini according to package directions and serve sauce over plated noodles. Sprinkle a little parsley over each serving to complete.
Heat large skillet over medium-high heat. Saute pork chops in olive oil, 5-6 minutes, turning occasionally, until both sides are evenly browned. Remove; keep warm. In a small bowl, combine brown sugar,salt, pepper, cinnamon and nutmeg. Add butter to skillet. Stir in brown sugar mixture and apples. Cover and cook for 5 minutes or just until apples are tender. Remove apples with a slotted spoon and arrange on top of chops; keep warm. Continue cooking mixture in skillet, uncovered, until sauce thickens slightly; about 4-5 minutes. Spoon sauce over apples and chops. Sprinkle with nuts and serve.
Preheat oven to 325 degrees. Combine flour and baking powder in bowl; set aside. Combine butter and olive oil in another bowl. Mix well. Add eggs, one at a time, to the butter and oil mixture. Stir until mixture if well-combined. Add shredded carrots and chicken to butter and oil mixture, and mix well. Slowly stir in flour mixture into the butter and oil mixture. Make sure everything is well-combined. Pour batter into 2 greased 8-inch round cake pans (should be about halfway full). Bake for about 25-30 minutes, or until toothpick inserted into cake comes out clean. Make sure you cook cakes well before frosting. To make frosting: Combine peanut butter, cream cheese and milk in bowl. Stir until everything well blended (or use hand mixer). Once cakes have sufficiently cooled, place one cake on a plate and frost the top. Place second cake on top of the first cake, and frost the top and sides. Sprinkle with bacon bits to decorate.
Heat oil in saucepan, add the chopped onion, cover and saute gently for 5 minutes until the onion is soft but not brown. Stir in the curry powder and cook for another two minutes, this will help bring out the flavour. Add the stock, tomato puree, lemon juice and chutney. Stir until bubbling, then cook for 5 minutes and the mixture reduces and thickens. Allow to cool for half an hour or so, then stir in the mayonnaise and cream. Add chicken (which should be chopped into reasonable sized chunks) and mix throughly. Serve over cold rice. Excellent buffet dish. Enjoy.
Add ingredients, except the Paprika, in the order given and thoroughly mix, with a mixer, on low to med. speed until all ingredients are blended. Refrigerate for 1 hour, or if you like it warm, place the dip in a glass casserole dish and bake for 20 minutes on 350° or until hot & bubbly. Sprinkle top with paprika and serve with celery sticks, Crackers or Pieces of Sour Dough Bread, or even serve it in a Bread Bowl for Parties. Best if served Hot! In regards to recent review.
Devil's Food Cake. Method of Preparation. Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together. Add eggs one at a time. Add hot coffee or water in 3 stages, mixing well each time, and scraping the bowl each time. Pour onto a greased sheet pan and spread evenly. Bake at 350 for 12 minutes. Tart Raspberry Mouse. Method of Preparation. Bloom gelatin, and set aside. Heat Raspberry Jam in a small sauce pan. Add the gelatin to the heated jam. Cool on ice. Whip Cream and fold into chilled raspberry jam mixture. Drunken Raspberries. Method of Preparation. Place cleaned raspberries in a bowl, pour Chambord over the raspberries and toss in sugar. Allow to sit at room temperature. Raspberry Garnishes. Method of Preparation. Melt chocolate and put into a piping bag. Pipe into the raspberries and chill. Assembly. Use 3" ring molds to cut out 20 pieces of cake. Place 4 drunken raspberries around the edges of the ring mold, on top of the cake. Pipe or pour raspberry mousse into the mold to the top. Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse. Freeze the cakes for 20 minutes or until set. Un-mold and garnish with chocolate filled raspberries.
In a pot large enough to contain all the ingredients, saute the onions in the butter and oil until they are just golden. Sprinkle onions with flour and cook another 5 minutes or so, allowing the mixture to darken slightly. Stir in the hot broth, taking care to keep the soup free of lumps. Season with the white pepper, drop in the bouquet garni (remove before serving), the rum and simmer for 30 minutes. Add a few generous dashes of sherry peppers sauce just before serving. Top each bowl with a round of French bread sprinkled liberally with Gruyere cheese and melted under the broiler.
Preheat oven to 175 degrees Celsius Grease and line a 8"iches pan. In a large bowl, use a hand whisk to beat together eggs, oil, sugar and 2tsp of vanilla.Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in carrots and pineapple. Fold in pecans or walnuts. Pour into prepared tin. Bake in the preheated oven for 50 to 60 minutes or until a skewer serted into the centre of the cake comes out clean. Let cool in the pan for 10 minutes then remove the cake out onto a wire rack to cool completely. To make frosting : In a bowl, combine butter, cream cheese, icing sugar and 1 1/2 tsp vanilla. Using a hand mixer beat until the mixture is smooth, thick and creamy. Frost the cooled cake.
Cut squash into quarters and seed; place in a plastic bag and microwave on HIGH for approximately 5 minutes. Remove from bag, peel and chop. Place squash, onion, broth, and spices in saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 25 minutes or until squash is fully cooked. Remove from heat and puree with a stick blender until smooth. Reduce heat on stove to low and slowly stir in plain yoghurt. Add more spices if needed. Reheat and serve.
Starting with a cold saucepan, combine all ingredients and bring to a low boil. Reduce to a light simmer and cook until sauce starts to thicken. Serve immediately, or store in refrigerator until ready to use.
Save 3 tablespoons Nutella in a small pastry bag to use as topping. Wrap the outside of a 9" diameter springform cake tin with 2 3/4 inch high sides in foil. Spread the 1st ice cream/yoghurt evenly in bottom of pan. Use a small spoon, and drop half of the Nutella by teaspoonsful evenly over the ice cream layer. Do not try to spread it. Freeze until firm, about 30 minutes. Spread the 2nd ice cream evenly over the 1st layer, and again drop teaspoonsful of your remaining Nutella over this layer, and freeze again for 30 minutes. Then spread the vanilla ice cream on top. Use a spatula to smooth top evenly. Pipe the Nutella in the piping bag decoratively over the top. Freeze the cake until firm, 30 minutes or so. Then wrap the entire torte, tin and all, in plastic, and freeze at least 6 hrs or overnight. This cake can be made a week ahead, how wonderful! To serve, let it stand at room temperature for the outside to soften slightly. Remove the plastic and foil. Put on a cake plate. Use a knife to loosen the sides carefully, and release the springform pan. If you like, press the coarse hazelnut bits into the sides of the cake. Serve!
Add beef and vegetables to crockpot. Mix the remaining ingredients (except cornstarch) in a bowl and pour over beef. Cover and cook on low for 6 hours. When you hit the 6-hour mark, mix the cornstarch with about 1 tbsp of water, then add this mixture to the crock pot. Leave the lid off, turn the crock pot to high, and let it cook for another 10 minutes or so, until the sauce starts to thicken a bit. Serve with some crusty bread and enjoy!
Mince the vegetables very fine, place in a medium bowl. Add the turkey, Worcestershire sauce, egg, bread crumbs and garlic. Mix well so that everything is incorporated. Divide into 6 patties. Place in fridge until ready to cook. Spray grill or skillet (cast iron works really well, but any skillet will do), with cooking spray. Cook patties until the internal temperature reach 165 degrees when a meat thermometer is place in the side of the patty and goes to the middle of the meat. Remove from heat and let rest 5 minutes. Create your burger to your taste and enjoy.
Preheat oven to 205°C/400°F. Boil cauliflower boil 10-15 minutes until very tender. Drain well and set aside. Heat 1 tablespoon of oil in a large pan, over medium-high heat, until hot but not smoking. Add mushrooms and cook, stirring occasionally, until water from mushrooms has evaporated (approximately 3 minutes). Add Recipe #369266 and cook another 2 minutes, stirring. Add salt and pepper to taste and remove from fire. Set aside (but keep it warm). Heat remaining oil in another pan, over medium-high heat. Add onion and cook until transparent (approximately 3 minutes). Add tofu and cook another 2-3 minutes, stirring, until cubes are beginning to colour. Add tomatoes, tomato paste, Worcestershire sauce and broth. Add frozen peas and mushrooms. Pursue cooking another 4-5 minutes. Add salt and pepper to taste. Remover from fire and pour in a large baking dish. Heat butter and part of the milk in the microwave until very hot. Add to cauliflower and mash, until consistence is creamy. Add more milk if necessary. Add salt and pepper to taste. Cover tofu mixture with cauliflower puree, spreading evenly over top. Bake in the centre of the oven 25-30 minutes until top starts to brown. Remove from oven. Switch oven temperature to "broil" and add cheese over top of casserole. Return to oven. Watching carefully (this can go quickly), bake until cheese is bubbly and turning brown. Serve.