HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make the roux by melting butter and saute onions and celery until tender. Add 1 cup of chicken broth and let simmer for 10 minutes on medium. Add ALL crab meat, oil and remaining chicken broth. Bring to a boil and then turn heat down and simmer for 5 minutes on medium. Let cool and puree in a blender. If the mixture is too runny add more imitation crab and blend. Reheat the puree mixture and add whipping cream. You should get a thick consistency after a couple of stirs. Add hot sauce to your taste. Serve with garlic bread.
Toast pecans on baking sheet in center of 350°F oven for 5 to 10 minutes or until fragrant; let cool. In bowl, toss together pecans, dates, chocolate, sugar, cinnamon and orange rind. Set aside. Place one sheet of phyllo on work surface, keeping remainder covered with plastic wrap and damp towel. Brush lightly with butter. Fold in half crosswise; brush lightly with butter. Place in greased 13 x 9 inch cake pan. Repeat with three more sheets of phyllo for a total of eight layers. Sprinkle with ONE-THIRD of the chocolate mixture. Lightly brush two more sheets of phyllo with butter; fold each in half and place over chocolate mixture. Sprinkle with another ONE-THIRD of the mixture. Brush two more sheets of phyllo with butter; fold each in half and place on top. Sprinkle with remaining chocolate mixture. Brush remaining phyllo with butter; fold each in half and place in pan. Brush top sheet with remaining butter. Tuck in any excess. Using sharp knife and without cutting all the way through to filling, make long diagonal cuts, 1 1/2 inches apart, through top layers of phyllo, first in one direction, then opposite, to form diamond shapes. Bake in center of 350°F oven for 40 to 45 minutes or until golden brown and flaky on top. TOPPING: Meanwhile, in small saucepan, whisk honey with orange juice; bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes, whisking occasionally. Spoon over hot baklava. Let cool completely on rack. (Baklava can be covered with plastic wrap and stored at room temperature for up to 1 day.). In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Drizzle over baklava. Cut into diamond shapes. Makes 24 servings. Canadian Living's Best Chocolate.
Preheat oven to 450 degrees. Beat eggs until light & fluffy. Add sugar, flour, almond extract. Mix well. Fold in sour cream & craisins. Pour into pie shell. Place on baking sheet & put into oven. Bake at 450 degrees for 10 minutes. Reduce oven temp to 350 degrees and bake for 25 minutes. Pie should be lightly browned and set in the middle. It will still "jiggle" slightly and will firm as it cools. Cool, cut into wedges, and serve with a dollop of whipped cream. Note: I have also subbed dried apricots (finely diced)for the craisins and added 1/4 teaspoon of nutmeg for a different pie.
Cook and shred the chicken. I cooked mine in the slow cooker with the taco seasoning package in 28 ounces of chicken stock. The chicken just peeled apart. I cooked it on low for about 3-4 hours. Preheat oven to 425 deg F. Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup of the taco shredded cheese and the 1/2 cup of cilantro to the shredded chicken. Stir to combine. Spray a 9x13 pan with cooking spray and spread a very thin layer of enchilada sauce on the bottom. Line up the enchiladas in the 9x13 pan, seam side down. Put 2 T. of enchilada sauce in each tortilla and spread to the edges. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas. Lightly spray the exposed tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden. Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tablespoons fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden. Remove from the oven and let stand 5-10 minutes prior to serving. Feel free to add a dollop (or two!) of sour cream, sliced black olives, green onion, and/or some more chopped cilantro for a garnish if you'd like.
Break puddings into small pieces in a large bowl. Combine butter, cocoa and brandy, stir till smooth. Add butter mixture to the pudding and stir to combine. Roll rounded tablespoons of mixture into 30 balls. Place on tray. Melt choc in a bowl over a pot of over simmering water. Stand till thick but pourable. Spoon a little over each pudding, top with a pice of cherry. Refrigerate.
Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add wild rice and barley. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand 15 minutes; fluff with a fork. Melt butter in a large nonstick skillet coated with cooking spray over medium heat. Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Stir in cooked rice, cranberries, and walnuts; cook until thoroughly heated.
Cook pasta in boiling water to desired doneness. Drain and set aside. Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic, sugar, and pepper; mix well. Bring to a boil over medium-high heat. Reduce heat; simmer 10 to 15 minutes or until eggplant is tender. Add pasta to eggplant mixture; stir gently to mix. Sprinkle each serving with parsley.
Cook potatoes in boiling water for 15 minutes or until tender but not too soft or mushy. Cool and peel, cut into cubes. Heat oil in a small skillet and add harissa, salt, cumin and lemon juice. Bring to a boil and boil for a few seconds. Pour over potatoes and toss. Refrigerate for 1 hour or overnight. Add the chopped cilantro or parsley just before serving. Stir it in or sprinkle on top as you wish.
Cook pasta according to package directions. Meanwhile, cut chicken into bite-sized cubes and place in skillet with olive oil. Cook until partially done. Add asparagus and mushrooms, continue cooking until chicken is done. Add chicken broth and cover pan, cook until asparagus is crisp tender. Add pasta, red pepper flakes (to taste) and feta cheese.
Boil your potatoes in hot salted water. Drain when just done(no mush here) and immediately add the onion. Then add your salad dressing. Toss until coated. Eat warm and enjoy.
Pre-heat oven to 400F (200F) Sift flour and Baking Powder into a large bowl. Make a well in the center and pour in milk, combine mixture together. Turn out onto a floured bench and knead gently with floured hands. Roll to a flat round shape Ideally lightly flour a round pizza tray and knead dough into the tray and to the inside of the edges. Bake for approximately 30 minutes or until golden brown. Serve hot and/or allow to cool. Leftovers when cooled can be covered with a damp tea-towel and/or stored in an airtight container.
Cook fettuccine in boiling water for 12 minutes. Meanwhile, in a large skillet, cook the bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings. Saute the chicken in drippings until no longer pink. Add the mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce the heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon. Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.
Spray three 9 inch round baking pans with cooking spray. Mix all ingredients with an electric mixer. Bake at 350 for 22 minutes or until knife comes out clean. Cool completely before icing. To make the icing, Mix all except Cool Whip with electric mixer then fold in the Cool Whip. Ice cake.
Heat the chicken broth with the bay leaf until broth boils. Add pasta; return broth to boil. Add chicken and lemon pepper; return broth to boil. Let mixture cook until pasta is done, about 10 minutes (if you're using uncooked chicken, test the chicken for doneness-- but it should be cooked by the time the pasta is done). Add ginger, garlic and onion; cook a few more minutes until onion pieces start to turn translucent. Stir in cilantro and chili; cook one more minute, then serve.
In a small bowl, combine the sour cream with 2 tablespoons of the grated red onion, 1 tablespoon of the dill and the capers; cover and refrigerate. In a colander set in the sink, combine the remaining 1/2 cup of grated red onion with the parsnips and potato. Let stand for 15 minutes, then squeeze to remove any excess liquid. Transfer the parsnip mixture to a medium bowl and add the egg, flour, baking powder, salt and pepper. Mix thoroughly. Preheat the oven to 300°. Heat 1/8 inch of vegetable oil in a large cast-iron skillet. Drop rounded tablespoons of the pancake batter into the skillet, spacing them evenly and pressing lightly to flatten. Cook the pancakes over moderate heat until browned and crisp, about 4 minutes per side. Drain the pancakes on a paper towel-lined platter, then transfer them to a baking sheet and keep warm in the oven. Arrange 4 pancakes on each plate. Place 1 1/2 to 2 ounces of the smoked fish and a dollop of caper sour cream alongside. Garnish with the remaining dill and minced red onion and serve.
Pour the batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.). Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter. Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one. Stack the finished crepes between sheets of wax paper. Use immediately or let cool, wrap airtight and freeze for up to 1 month.
Stir-fry sausage in large non-stick skillet approximately 3-5 minutes. Mix remaining ingredients in microwave safe bowl. Microwave on medium (50% power) 1 minute. Stir. Heat 1 minute. Serve sausage on party picks with dip.
In a large bowl, combine the malt biscuits, apricots, marshmallows and condensed milk. Mix to a soft, not sticky consistency. Sprinkle a sheet of foil with half the coconut and place half the mixture onto the foil in a sausage shape. Roll the foil around the log, smoothing as you go. Using more foil, repeat with the remaining mixture and coconut. Chill until logs are required. Cut logs into thick even slices to serve.
Preheat oven to 350°F Grease and flour 3 (9-inch) round pans. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 3 tablespoons Kahlua; set aside. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup powdered sugar and 2 tablespoons Kahlua; beat just until smooth. Cover with plastic wrap and refrigerate. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup powdered sugar and 2 tablespoons Kahlua until stiff. Fold 1/2 cup of cream mixture into filling mixture. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Spoon one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Spoon another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Spoon remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Shave strips of horseradish into a bowl (can also cut them into thin strips). Add salt, toss to coat, and refrigerate for 24 hours, covered, tossing occasionally. In a bowl, mix vinegar, juices, zests, 3 T water and sugar till sugar is dissolved, then set aside. Put horseradish in a colander and let drain 30 minutes. Place strips in 2 sterilized pint jars and pour the citrus mixture evenly into each, to cover the horseradish. Seal tightly and refrigerate at least 3 days. Will keep for 3 months if refrigerated.
Plaace 1/4 cup wheat berries in a quart canning jar(or similar regular jar) and fill with lukewarm water. Place a double thickness of cheesecloth over the mouth and secure with jar ring or rubber band. Drain water through the cheesecloth, fill again, and let soak for 2 hours. Drain, rinse again and drain. Place jar on it's side in a dark place. Rinse and drain twice a day for 2-4 days, or until 2 cups of sprouts are formed. Place the sprouts in a colander, rinse with cold water, drain and store in a plastic bag in the refrigerator. Enjoy!
Heat oven to 425°; grease 12 muffin cups. Combine flour, 1/4 cup of the sugar, baking powder and salt in a large bowl; stir in the milk, egg and butter, stirring only enough to dampen all the flour, the batter should not be smooth. Spoon into prepared muffin cups, filling each about 2/3 full. Press strawberry slices into the batter, pointed side up; sprinkle each muffin with 1 teaspoon sugar. Bake until golden, 15-18 minutes.
First, cook the bulgar: bring 2 1/2 cups of water to a rolling boil. Stir in bulgar and cover. Let it sit for 15 minutes until the liquid is absorbed and the bulgar is soft. Meanwhile, coarsely chop one onion, and finely dice the other onion. Also lightly toast the pine nuts in a skillet if you will be using them. Saute the finely chopped onion in olive oil. Add the pine nuts and ground meat, and scramble. Add the spices and cook until done. Set aside to cool slightly. In a medium bowl mix the cooked bulgar, coarsely chopped onion, and 1 tsp each salt and pepper. Use your hands to combine well and then run through a food processor until it reaches the consistency of bread dough. To make the kibbeh you will need to make balls of bulgar filled with the cooked meat mixture. Shape ping pong sized balls of the bulgar mixture, and then use your thumb to make a hole in the center. Fill the hole with a tbsp or two of the cooked meat, and gently close the bulgar around it. After you have formed all of the mixture into balls, you will need to fry them for 10 minutes using your preferred method. I heat a few inches of oil in a cast iron dutch oven and cook them in several batches on my stovetop, flipping the kibbeh halfway through cooking. Drain on a rack and serve warm with tzatziki (Grecian sauce).
In a bowl: Add ground chicken, egg, salt, pepper, onion powder, garlic powder together. Add in bread crumbs, milk, gently combine with hands. Set aside. In 3 shallow bowls: Bowl 1: beaten egg with water. Bowl 2: seasoned flour with salt & pepper, Bowl 3: seasoned bread crumbs. Using 1/3 cup measuring cup as a measuring tool, scoop out your burger portions. HINT: I found it was less messy to drop the scoop of meat into the flour, turn it over, lift it out of the flour, then form into patty. Coat both sides of chicken patty with flour, dip in egg wash, then pat into the breadcrumbs to coat. At this point I placed patties on a platter, covered with plastic wrap and put them in the fridge for 1-2 hours. This step is not necessary but can be done ahead of time. It will allow the flavors to develop. Panfry in (4 Tablespoons) cooking oil for about 4 minutes on each side. *add a little oil at a time, add more when you flip the chicken if necessary. Add more cooking time if your burgers are plump. Do not over cook or they will dry out. Serving suggestions: on soft buns with sliced dill pickles, mayonaise, honey mustard or spicy , tomato slices and lettuce or whatever you like.
MAKE THE PAVLOVA AND THE CREAM: Preheat the oven to 200°F with two racks centered. Trace a 9-inch circle on each of 2 pieces of parchment paper. Turn over, and use each piece to line a baking sheet. Set aside. Place egg whites in the clean bowl (copper, if possible) of an electric mixer fitted with the whisk attachment. Beat on high speed until soft peaks form, about 2 minutes. Add 1/4 cup granulated sugar; beat to combine. Gradually add remaining 1 1/4 cups granulated sugar, 1 tablespoon at a time, until whites are very stiff and glossy. Add 1 teaspoon vanilla; beat just until combined. Divide batter between the traced circles, and use an icing spatula or rubber spatula to spread evenly to the edges of the circles. Place baking sheets on separate racks in the oven, and bake about 3 1/2 hours, switching the upper and lower sheets every 30 minutes. When fully cooked, the meringues should be white and dried and crisp on the outside, yet soft and somewhat chewy inside; test by tapping the center lightly with a fork. Remove from oven, and let cool completely on baking sheets. Combine cream, remaining 1 teaspoon vanilla and 2 tablespoons confectioners' sugar in a chilled metal bowl; whip until cream is stiff but soft. Place one meringue on a serving plate, and spread 3/4 of the whipped cream over it. Scatter half of the berries over, and place the second meringue on top. Spoon remaining cream onto the center of the meringue, and heap remaining berries on top. Dust the top with confectioners' sugar. Slice the vacherin with a thin sharp knife, and serve immediately with red raspberry sauce on the side. RED RASPBERRY SAUCE: Combine raspberries, sugar, lemon juice, and salt in a small nonreaactive saucepan over low heat. Cook until berries release their juice an just start to break down, about 5 minutes. Use a rubber spatula to press berries through a fine sieve; discard solids. Let cool, and refrigerate until ready to use.
Process all ingredients in a blender; be sure to use plenty of black pepper. Add 1 tablespoon, or so, warm water to reach desired consistency. Let rest in refrigerator 1 day before using so flavors meld.
Dissolve jello by stirring it into 3/4 cup boiling water, then add 1/2 cup cold water; set aside at room temperature. Mix cake according to package directions and bake in a 9x13" pan. Cool baked cake for 30 minutes, then poke deep holes about 1" apart into cake with a meat fork or a chopstick; very slowly pour all the jello into the holes. Refrigerate cake; blend cool whip, instant pudding, milk, and vanilla until stiff; frost cake and return to refrigerator. Cover cake and (freeze at this point, or) keep refrigerated; serve chilled.
Brown hamburger, drain. Mix two cans of soup with two cans of water and heat. Add macaroni, chili powder, and ground beef. Cook until macaroni is done.
Trim fat from chops and place them on a flat plate. Combine all the other ingredients in a small bowl, then rub the mixture over the chops. Cover with plastic wrap and marinate in the refrigerator about 30 minutes. Heat a lightly oiled grill pan over high heat until almost smoking, then add the chops and sear for about 2 minutes, flip the chops over and cook for another 3 minutes for the medium rare or 3 1/2 minutes for medium. Allow the chops to rest 5 minutes before serving.
Combine seasonings in a small bowl. Rub seasonings all over lamb roast. Place onion in the bottom of the crock pot- place lamb roast on top of onion, then add remaining vegetables. Drizzle balsamic vinegar over the vegetables. Cover and cook on High for 1 hour, then turn to Low for 10-12 hours.
Place all the ingredients in a high-speed blender and puree until smooth. You may need to use your tamper or spatula, scrape the sides of the blender and pulse a few times. This mixture gets very thick. Spoon into glasses and chill for a couple of hours before serving. YUM!
Brown meat in a large skillet on medium-high heat; drain. Add seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 minutes. Stir in tortillas; top with cheese. Cover; let stand 5 minutes or until cheese is melted. Top with sour cream and onions.
Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside. Place quinoa in a medium saucepan, and cover with water to 2 inches above quinoa. Bring to a boil; cook 3 minutes. Add edamame to quinoa in pan; return to a boil. Reduce heat, and simmer 5 minutes or until tender. Drain and rinse with cold water. Drain. Add edamame mixture, mushrooms, and bell pepper to juice mixture; toss well to coat. Cover and chill.
Melt butter in a deep saucepan. Add flour, salt, pepper and paprika, and stir until smooth. Gradually add stock, stirring constantly. Bring to a boil, stirring constantly. Add potatoes and stir. Cover and cook over medium heat for 15 minutes. Add cream and cook for 5 minutes more. Only a small amount of liquid should remain. Serve potatoes with remaining sauce.
In a large saucepan, bring the broth to a boil and then add the chicken. Reduce heat and simmer covered for 8-10 minutes or when chicken is cooked through. Strain, reserving broth. When chicken is cool enough, shred chicken into thin 1-inch strips. Meanwhile, in a separate saucepan, add enough water to cover carrots and bring to a boil, add carrots and simmer covered until carrots are tender (2 minutes). Drain in a colander and rinse under cold water to stop the cooking. Set aside. To prepare wonton filing, combine chicken, tofu, scallions, garlic, minced ginger and hoisin sauce in a small bowl, mashing mixture together with a fork. Drop 1 tablespoon of filling onto center of wonton skin. Brush edges with water, then fold wonton into a triangle, pressing on the filling to remove trapped air and then press edges to seal. Bring together the two points of the triangle and then twist and press the points together. Repeat with remaining filling and wonton skins - making 12 wontons. In a saucepan combine the reserved broth (I would use the one I cooked the chicken in), the tamari (or soy sauce), star anise and ginger slice and bring it to a boil. Reduce heat and simmer, covered for 20 minutes. Remove the star anise and ginger and discard. Meanwhile cook the wontons in a large pot of simmering water until the wontons rise to the surface (3-5 minutes). Drain and Set aside cooked wontons. To the broth add the bok choy, leek and carrots - bring to a simmer, then remove pan from heat. Add wontons to broth and then serve soup in bowls.
Melt the Velveeta, grated cheddar cheese, milk, mustard and minced garlic until smooth and creamy. Stirring frequently. Sautee the ham, onion and celery. About 10 minutes Add the ham mixture to the cheese sauce. Mix with the cooked noodles. Spoon into a large rectangle baking dish. Brown the breadcrumbs with dash of onion and/or garlic powder in butter. Sprinkle over top of macaroni & cheese bake @ 350 degrees for 1/2 hour. This dish can feed up to 6 or more people at one meal. Makes great leftovers.