HumbleIntelligence/food-ner-1-Million huggingface dataset:
Watercress Sauce: In food processor, puree watercress, mustard, salt and pepper until smooth. With machine running, add oil drop by drop as mixture thickens. Add lemon juice, then add sour cream. Set aside to chill while preparing pate. Pate: Butter a 3 1/2" X 11 1/2" X 2 1/2" terrine (or glass bread pan)and line it with buttered parchment paper (butter side up). Rinse 2-3 sprigs of watercress (for decoration) and lay on a paper towel to dry. Blanch remaining watercress in boiling water for 15 seconds, plunge into ice water. Drain and squeeze dry. Preheat oven to 250°F. In food processor, add onion, smoked salmon, salmon fillets (cut into 1" pieces), dill, lemon juice, salt, and pepper. Process until mixture forms a fine paste. With machine running on low, slowly add heavy cream. Add eggs, one at a time; process an additional 30 seconds. Remove 3/4 of the mixture to a bowl. To the remaining 1/4 mixture, add blanched watercress, and mix by cutting through the mixture with a knife. (Mixture will not be uniform in color). Put one half of the reserved (no watercress) mixture into the terrine. Cut through it several times with a knife, and then bang it on the counter to settle it. Place the watercress-salmon mixture down the middle of the pate in the terrine, distributing as evenly as possible. Add the rest of the salmon mixture. Bang it twice to settle it. Cover with a piece of buttered parchment paper. Bake in a water bath for 15 minutes at 250°F Turn heat down to 225°F and bake an additional 25 minutes. Pate will be firm, but not hard. Wait at least 5 minutes and unmold onto a serving plate. Decorate the top of the pate with reserved watercress. Serve thin slices with watercress sauce laced diagonally across.
Slice a pear along the side and place a piece on the cracker. Put a piece of the gorgonzola cheese on top of the pear slice. Breakup the walnuts into smaller pieces and place them on top of the cheese. The cheese should hold them to the canape. Drizzle some honey to sweeten. Tip: You can also add a slice of date instead of honey.
Sprinkle yeast over water and sugar. Stir and set aside. In a large bowl beat eggs, then add milk, yeast mixture and salt. Gradually add flour. Cover and keep in a warm place till it is double in bulk. During this time, slowly fry pieces of meat on each side to eliminate excess grease in batter and almost done. Drain on paper towels and cool. Stir down bobbat batter and pour half into a greased baking pan. Lay pieces of meat on top of batter and pour remaining batter over meat. Let rise till doubled in bulk (about 1 hour). Bake at 375 deg F for about 40-60 minutes or until golden brown. Serve hot.
Preheat the oven to 275 or 300 degrees. Chop the nuts and fruits (grind the dates and figs--they're very sticky) and combine them in a bowl. Add the brandy, jam and spices; mix well. Cream the butter, add the sugar, molasses and beaten eggs; mix thoroughly. Add the flour and salt and mix to a batter consistency. Pour over the fruit mixture and stir to combine. A little more flour may be needed, or a little more brandy. What dough there is should be fairly stiff, not runny. Grease pans well, then line with heavy waxed or parchment paper. Fill the pans three fourths full and bake until a straw comes out clean (probably from 2 to 3 hours, depending on sizes). Have a pan of hot water in the bottom of the oven for moisture during baking. When done, turn out the cakes onto racks to cool. Pour a little brandy slowly over the top of each one. In 15 minutes, invert onto waxed paper, remove the baking paper and pour more brandy slowly over each cake. This must be done gradually, but a warm cake absorbs the liquid much better than a cold one. When completely cool, wrap the cakes well and store in airtight containers for at least 1 month before slicing. Yields about 17 pounds of fruitcake.
Heat a non stick frying pan over high heat. As the pan is warming, using 1 tablespoon of oil, rub the tuna steaks on all sides. Set aside. Prepare the soba noodles according to instructions usually boiling for 5 minutes when done drain noodles and run under cold water. Combine all the soy glaze ingredients in a large bowl, add remaining 3 tbspof sesame oil and whisk to combine. Divide noodles among 4 bowels, sprinklethe sweet peppers and scallionsatop the noodles. Pour the glaze over the noodles. Thinly slice the tuna and divide among the 4 bowels.
Mix all the spice together in a large bowl and store them in an airtight container. Store in a cool and dry place. Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months. Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted! N.B. The cornflour acts as a stabiliser for this spice mix.
Fry the potatoes in deep hot oil (375*F) until golden; drain excess grease. Blend the spices and shake generously over the hot fries. Serve with any or all of the following dips. For the Honey Mustard Dip: In a small bowl, combine the mayonnaise, mustard, and honey. Serve at room temperature or warm slightly. For the Creamy Blue Cheese Dip: In a small bowl, combine the sour cream, cream cheese, and salad dressing until smooth. Stir in the crumbled blue cheese. If mixture is too thick, thin it out with 1-2 tablespoons milk. For the Range Dip: Combine 1 tablespoons brown sugar to each 1/2 cup of your favorite barbecue sauce.
Pour broth or stock and wine in a large saucepan and bring to boiling. Wash herbs and tie in a bundle. Add to the saucepan. Add the whole garlic clove as well as asparagus and noodles. Cover and simmer 5 minutes. Stir in the chicken, salt, and white pepper. Remove the herbs and garlic from the pan and throw away. Ladel the soup into bowls and sprinkle leeks on top. Serve.
Soak the sultanas in sherry for 30 minutes. Heat the oil in a large pan with lid. Brown the lamb shanks well on all sides, then add the onions, garlic, ginger and coriander and cook a further 5 minutes. Heat the stock and add the saffron strands. Allow to stand for 2 minutes to infuse. Add the sultanas and sherry, cinnamon and saffron stock to the pan and bring to the boil. Reduce the heat to a simmer, cover and cook for about 2 hours or until the lamb shanks are tender-check occasionally after 1 1/2 hours. If you are using the fresh lemon rather than the preserved one, slice it and sprinkle with the salt. Cover it with boiling water and set aside until the shanks are cooked, then drain. When the shanks are cooked, remove them and puree half the sauce in a blender or food processor. Return the shanks and pureed sauce to the remaining chunky sauce, and add the lemon (preserved or fresh slices) Season with pepper, sprinkle over the toasted almonds and parsley and serve hot.
In a blender mix the Chocolate Milk, Ice, and Maple Syrup for about 5 seconds. Then add the Chocolate liquior and Kahlua and blend for another 2 seconds. Pour and top with whipped cream.
In a bowl, combine 1/3 cup of tomato juice, cornmeal, 1 tablespoon of cumin, 1 tablespoon of chili powder, 1/4 tsp of salt, garlic, and cayenne. Add the beef and sausage and mix well. Shape into 1 1/4-inch balls. In Dutch oven, combine the remaining ingredients and bring to a boil; add the meatballs, cover, and simmer for 45 minutes or until the meat is no longer pink.
Place flour, salt, pepper and rosemary in a bowl or plastic bag. Coat chicken pieces in flour mixture. Heat olive oil in frying pan on medium heat. Add garlic, when just softened add the chicken and brown on both sides. Add green onions and mushrooms to pan. Mix together maple syrup, vinegar and water. Pour over the browned chicken. Sprinkle cranberries around chicken pieces. Reduce heat to a high simmer for 20 minutes (check chicken frequently to make sure the liquid isn't evaporating too much, add a little water at a time if it is, it should be a little saucy).
Mix the dry spices, salt and pepper on a plate. Lightly coat the fish fillets in the dry spice mixture. Leave to sit for 5-10 minutes so the spices sink inches. Heat a frying pan with oil and fry the fish for 1-1/2 minutes on each side.
Cook mushrooms and shallots in butter over medium heat in a 2 quart pan. Cook until mushroom liquid has evaporated and mushrooms are golden, about 10 or so minutes. Add wine and bring to a boil. Mix flour, tabasco& milk, add to mushroom mixture with the cream. Simmer and stir occasionally until slightly thickened about 3 minutes. Add oysters, simmer until edges curl, about 3 minutes. Toast bread and serve oysters and mushrooms on top.
Dissolve the coffee in 1 tablespoon of boiling water. Put the dulce de leche into a large bowl and beat in the coffee, vanilla extract and brandy. The mixture should be smooth. Stir in the single cream until it's all well mixed. Pour into 1 large or several smaller sterilised bottles. The drink will keep in the fridge for 2 weeks.
Melt butter in a large pot over medium heat. Add diced celery, onion, and garlic to butter. Allow 2 minutes to soften. Stir in flour and continue stirring for 1 minute. Slowly stir in veg. broth & frozen broccoli. Cover and simmer for 10 minutes. Spoon out most of the big chunks of broccoli. Mash the broccoli with a potato masher or puree in a blender -- return broccoli to soup. Add milk and cubed cheese. Stir occasionally until melted and well combined. Season with black pepper &/or hot sauce for a kick!
Thoroughly mix beef, egg, stuffing, 1/4 teaspoon nutmeg, and 1/3 cup of soup. (Use more stuffing if the mixture seems too wet.). Shape firmly into a loaf. Place in shallow pan which has been sprayed with nonstick cooking spray. Bake at 350 degrees for 1 hour. Blend remaining soup and sour cream; heat and serve over meatloaf. If desired, sprinkle with nutmeg and garnish with cucumber slices. (I usually skip this step).
Pre-heat oven to 170°c Fan. Line two trays (12 holes each) with fairy paper cups. Set aside. In a stand mixer, beat sugar & margarine or butter until light & fluffy. Scrape down the sides a few times. Break one egg at a time into a little bowl, add the egg to the sugar mix, beating well after each addition. Fold in the flour that has been sifted with bicarbonate of soda, mix in the lemon juice & lemon zest. Then fold in the soured cream a tablespoon at a time, gently mix until smooth. U might not need all the sour cream. Mixture should slowly drop off the back of the spoon. I use a small ice cream scoop to fill the cake cases, do not overfill, should be about 2/3s full. Tap tray gently on counter a couple of times- this helps to expel excess air & helps to level the cakes. Bake on the oven- shelf just above centre. Bake one tray at a time, unless your oven is big enough to take two trays side by side. Bake for 18-20mins, check after 18mins using the skewer test. When baked, cool in tin 5 minutes, then remove to a wire rack & cool completely. Ice to your preference. Will keep for 2-3days I an airtight container.
In a shaker filled with ice shake southern comfort and lime juice till well frosty cold. Pour into highball glasses that are filled with ice. Top with soda and garnish with lime and cherry!
Brown the meat and onion in a large nonstick skillet over med-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes, stirring occasionally. Stir in the rest of the ingredients, except the buns; decrease heat to low and simmer for 5 minutes. Place a 1/2-cup scoop of the mixture onto each bun and serve.
Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups. Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil. Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear. Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes.
Combine flour and salt; mix well. With pastry blender or fork, cut in half of shortening until mixture is fine and mealy. Cut in remaining shortening until mixture is consistency of small peas. Sprinkle water over mixture; stir gently with fork until dough leaves sides of bowl. If some dry particles remain in bottom of bowl, sprinkle with about 1/2 teaspoon water; continue to stir with fork until particles are worked into dough. Mixture should be moist enough to form a ball, but should not be sticky. Shape dough into 1 or 2 balls (depending on one- or two-crust); flatten to 1/2-inch thickness, rounding and smoothing edges. On floured surface, roll out dough to 11-inch round. Carefully roll dough around rolling pin; unroll unto 9-inch pie pan, or 9- or 10-inch tart pan; Fit evenly into pan; do not stretch. For one-crust baked pie shell (unfilled): Heat oven to 475F; Prick bottom and sides of pastry generously with fork; Bake 8 to 10 minutes or until light golden brown; Cool on wire rack 15 minutes or until completely cooled. Continue as directed in pie recipe. For Two-Crust Pie: 2 cups Martha White All Purpose Flour 1 teaspoon salt 2/3 cup shortening 4 1/2 to 5 tablespoons cold water.
In olive oil, saute onion, garlic, green onion, chilis, spices and herbs for about 7 minutes, until deep golden brown, stirring often. Stir in salt, rum and lime juice. Raise the heat, then lower and simmer until all liquid is absorbed. Let mixture cool, then place chicken in a glass dish and rub marinade all over it. Cover and let marinate in refrigerator overnight (or at least 4 hours). Turn chicken halfway through the marinating time. Grill or bake chicken as desired.
To make bottom layer:. Mix flour, margarine, and chopped nuts together and spread evenly in 9" x 13" x 2.5" pan. Bake 15 minutes on 350 degrees. Cool. To make second layer:. Blend cream cheese, powdered sugar, and Cool Whip in mixer. Spread over crust. To make third layer:. Mix pudding according to package directions (using 3 Celsius milk for 2 packages) and pour immediately into pan. To make top layer:. Spread remaining 9 oz. Cool Whip on top of other layers.
Preheat the oven to 350F. Line paper muffin cases in a 12-mould muffin tin. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside. Puree the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Divide this mixture over the 12 muffin cases. Bake for 20 to 30 minutes, depending on your oven, or until the top is firm when pressed with a finger. Cool on a wire rack and dust with icing sugar to serve.
Bring 1 inch of water to boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover, and steam until tender crisp. (about 4 minutes). Transfer to large plate, spreading out to cool. Combine chili powder, garlic powder, and 1/4 tsp salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in large, non-stick skillet over medium-high heat. Add the fish and cook until just opague in the center, turning gently halfway. (5 - 7 minutes total.). Divide among 4 plates. Immediately add lemon juice, remaining 1/4 tsp salt, and asparagus to the skillet. Stir constantly until asparagus is heated through. (1 to 2 minutes). Serve asparagus with the fish.
Preheat oven to 350°F. Cook pasta according to package directions. In large skillet add ground beef. With beef, mix in soup mix, garlic powder, and Italian seasoning. Mix well. Cook until no longer pink. Drain. Return to skillet. Add pasta. Mix together milk and soup. Fold gently into meat mixture. Pour into sprayed 8 x 8-inch square baking dish. Sprinkle cheese over top. Sprinkle bread crumbs over cheese. Drizzle with melted margarine. Bake at 350°F for 20 minutes or until bread crumbs are browned.
Cut spinach leaves into 1" wide strips, place in microwave on high power for approx 1 minute to wilt leaves slightly. Drain very well on paper towels, squeezing as much water out as possible. Cut water chestnuts into small chunks (don't mince, about 1/4" pieces, I use a manual food chopper). Mix all ingredients in medium size bowl. Refrigerate several hours to blend flavor. Dip is better made the day before and left to set overnight. If this is done, stir well before serving.
Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.
Saute onion and jalapeno in the butter till tender. Mix dry ingredients. Mix wet ingredients with dry. Fold in sauteed onions, jalapenos and cheese and mix well. Spray nonstick muffin pan with Pam and divide into 6-8 muffins. Bake at 350 about 15 minutes till golden brown. Add a few drops corn extract if you have it and use 1 packet artificial sweetener of your choice.
In large skillet, brown meat with onion and garlic. Drain fat. Stir in water, celery, carrot, boullion and bay leaf. Bring to a boil. Reduce heat and simmer 7-8 minutes. Remove from heat and add potatoes and spices. Spoon into pie shells. Cover with pastry topping. Combine egg yolk, water and brush lightly on crust. Bake 375°F 30-40 minutes. Serve with brown gravy and salad.
In medium bowl add olive oil, colatura di alici, red pepper, garlic and parsley. Cook spaghetti until al dente and add to bowl of ingredients with 2 tablespoons of pasta water and mix quickly until sauce forms and thickens. Serve on its own or garnish with more parsley or toasted breadcrumbs.
Preheat oven to 400 degrees. Place bacon on a rack over a cookie sheet and cook until crispy, about 15 minutes. Reserve bacon fat. The recipe calls for 8 tablespoons of butter (fat) - replace as much of butter as you have bacon fat. Once bacon is done, drain on paper towels and chop into bits. Place the sugar and maple syrup in a large, heavy saucepan over high heat and stir with a wooden spoon until sugar begins to melt. Lower the heat to medium-high and keep stirring just until the sugar is melted. Stop stirring and watch for it to turn a medium caramel color. About 10 minutes total. Stir in peanuts, and then bacon fat and butter. Then add Old Bay, cayenne and dry mustard. Allow peanuts to cook for about two minutes, stirring constantly. Stir in the bacon. Turn the mixture out onto a sheet pan lined with parchment paper, and spread it evenly to the desired thickness with a wooden spoon or stiff rubber spatula. Sprinkle salt on top, while brittle is still warm. Allow to cool completely--at least one hour--then break the brittle into pieces and store in an airtight container at room temperature. If your brittle isn't brittle enough to break into pieces, pop it in the freezer for 10 to 15 minutes, until it hardens enough to snap easily.
In medium bowl, combine rum, lime juice, and sugar. Add mangoes and blueberries; toss to coat. Cover and refrigerate if not serving right away.
Preheat oven to 325 degrees. Prepare egg noodles in a large Dutch oven, boiling as described on package. Drain and return to the Dutch oven. While the noodles are boiling, melt butter in skillet over medium to medium high heat. Stir in flour until thickened a bit. Slowly add half and half and chicken broth, stirring to prevent lumps. Cut heat up a bit if needed. Slowly add Swiss cheese, dry mustard and salt and pepper, stirring constantly. When the sauce is medium thickness, cut heat down to low. In the large Dutch oven containing the drained noodles, add the frozen peas, ham and the sauce. Mix well and pour into rectangular baking dish approximately 9 by 13. Cover with French Fried onions. Bake for 20 minutes.
Combine the first 4 ingredients in a bowl and mix thoroughly. Soak the whole matzoh in warm water until soft but still firm in texture. Take the bread sheets from the water and press to extract excess water from them. Cut each matzoh into four equal squares. Place a heaping tablespoon of the cheese mixture over 1 square of matzoh and cover with another. Dip the sandwich in the beaten eggs. Heat oil in a large frying pan or skillet on medium heat and fry the matzoh sandwich on both sides for about 4 minutes per side, or until golden brown and cooked through. Serve hot.
Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Microwave at high 10 minutes or until tender, rearranging potatoes after 5 minutes. Wrap in a towel; let stand 5 minutes. Peel and mash potatoes. Combine with milk and remaining ingredients. Place in a 1-quart casserole; cover and microwave on medium for 7 minutes, or until thoroughly heated.
Drain the tuna and crumble it in a salad bowl. Slice the celery and add it to the tuna, together with the capers and the olives. Season the mixture with 3 Tbsp of olive oil, season to taste with salt and pepper, and mix well. Rinse and drain the salad greens and mix into the tuna mixture. Open the buns, distribute the tuna mixture evenly between them and spoon the drippings left in the salad bowl over them. Put the tops on the buns and serve at once. Buon appetito!
Wash and sort beans. Place first 7 ingredients in a large pot. Bring to a boil, cover and remove from heat. Allow to stand for 1 hour; return to heat and bring to a boil. Reduce heat and simmer till veggies are tender adding water if necessary (if you add too much water you will need to add another bouillon cube--but be careful, they are salty). Add the rest of the ingredients and simmer about 30 minutes. Serve with bread and a green salad.
Melt butter in a saucepan and add the onion and zucchini. Fry gently until light brown . Stir in the shrimp and cook for 3 minutes. Add salt and pepper to taste. and the nutmeg Leave to cool. Mix together the cream, eggs, and cheese. Stir in the shrimp mixture. Pour into the baked prepared pie shell. Bake in a hot oven 400f for 35-40 minutes. Serve hot.
Combine red wine and breadcrumbs to soften In another bowl combine all other ingredients, and then add breadcrumbs - combine well. Form into a loaf and place on a pan or in a 9x5 loaf pan - sauce follows:. Sauce: 1 cup catsup, 2 tbsp worchestershire, 2 tsp chili powder, dash black pepper, 1/4 cup red wine vinegar, 2 cloves garlic, minced, 1 tsp salt - combine well. Pour sauce over meatloaf and bak at 325 F for 1 1/4 hours.
Preheat Oven to 350. Combine all ingredients. Bake for 60 minutes.
HEAT oven to 400°F Heat oil over medium heat in 10 1/2-inch cast iron skillet. Add 1 cup onion, garlic, green pepper, cumin and chili powder; saute about 3 to 5 minutes or until vegetables are tender. Add remaining filling ingredients; simmer about 10 minutes. BEAT egg in medium bowl. Add milk, butter and cornbread mix; mix well. Stir in 1/4 cup onion and cheese. Pour over chicken chili in skillet. BAKE 25 to 30 minutes or until cornbread is golden brown. Top with sour cream, salsa, and/or cilantro, if desired.
Set oven to Gas Mark 3, 170°C, 325°F. Put fruit, water, sugar and margarine into a large saucepan, boil and cool. In a separate bowl mix together the flour, mixed spice, cinnamon and baking powder and then sieve into the saucepan. Beat the egg and add to the saucepan. Fold the mixture together. Put into 8 inch lined circular tin. Cook for 1 to 1/2 hours. If needed cook for a further 15 minutes at gas mark 2.