HumbleIntelligence/food-ner-1-Million huggingface dataset:
for sauce: heat champagne, shallots, vinegar and peppercorns in a saucepan and boil until reduced to 1/4 cup, about 20 minutes, set aside. for marinade: combine champagne, oil, shallots, pepper and shrimp in a plastic bag and seal. marinate for 30-60 minutes heat oven to broil remove shrimp to a broiler pan that's been sprayed with non-stick spray, discard marinade broil shrimp 2 minutes per side, remove. rewarm sauce over medium heat, adding butter in bits and whisking until melted before adding more. season with salt and pepper if desired serve 4 shrimp per plate and spoon sauce around. sprinkle each plate with fresh herbs.
Preheat oven to 375. Stir together oil and garlic in a large bowl. Peel potatoes and diagonally cut crosswise into 1/2" thick slices, discarding ends. Toss slices with garlic oil, then arrange in 1 layer in a large shallowbaking pan (1"deep) and sprinkle with kosher salt. Roast potatoes in lower third of oven until undersides are golden brown and crisp, about 1 hour. Turn potatoes over with a metal spatual and roast until tender, about 15 minutes more. Season potatoes with salt and transfer, crusted sides up to a platter. Makes 8 servings. Note: Do NOT use a dark aluminum baking pan (including non-stick) for this recipe because the potatoes will burn.
Heat oil in pan large enough to hold all the lamb. Add pancetta and saute for a few minutes. Add garlic and sage and saute a minute more before adding the Lamb. Brown lamb on all sides then add all the wine. Season to taste cover and cook for about 15 minutes to 1/2 hour. Just before ready to serve turn heat up, uncover and reduce sauce by half. Serve with sauce poured over the lamb.
Bring all ingredients except onions to a boil. Reduce heat and gently boil for one minute. While mixture is boiling, cram onion rings into a glass jar as tightly as you can. Don't worry if the rings break. This is not a pretty pickle. Remove boiling mixture from stove and pour directly into the jar. Allow bubbles to rise to the surface, then refill as needed leaving 2cm headroom. Screw lid on gently and allow to cool on counter top. Once cooled, refrigerate for up to one month. This is not a sterilized pickle. Do not store unrefrigerated!
To make the filling: In large bowl, beat cream cheese, confectioner's sugar, lemon juice and peel and vanilla until light and fluffy. Fold whipped cream into the cream cheese mixture. Spread into graham cracker crust. To make the topping: In a saucepan, combine sugar and cornstarch. Stir in water and 1 1/2 cups of raspberries. Bring to a boil, stir 2 minutes or until thickened. Refrigerate until thickened. Spread topping over the filled pie. Garnish with remaining berries.
Put the coconut milk, sweetened condensed milk, half-and-half, salt, and vanilla in a blender; blend until smooth. Stir in the shredded coconut. Divide the mixture among the molds, and freeze until solid, about 6 hours. To use cups, freeze until pops begin to set (about 2 hours) then insert sticks and freeze until solid.
Whir up powdered sugar and cocoa powder in a whirry thing to make it smooth. Or sift it if you have one of those gadgets. Mix together all ingredients except coconut until smooth and silky in your choice of whirry thing. Definition of whirry thing:Bullet, Blender, Food Processor, Stand mixer, Immersion blender, hand mixer, whisk or helpful child. When icing is smooth, mix in coconut. Or whatever you like to make it yummy. Or not. Corn syrup can be substituted with jam or jelly, a chance to add more flavor, but it won't harden as well. If you would prefer colored icing to chocolate, use the extra powdered sugar instead if cocoa powder and use any flavoring or food coloring to suit your needs. Control the thickness with the milk/liquid. Control the hardness with the corn syrup and butter, this is written for a glossy medium thickness and finished texture. Spread it, drizzle it, dip fruit in it, dip cookies in it, anything that needs icing or frosting or a glaze, this works. Grandkid's fingers work well as a base surface for icing, if applied shortly before they go home to their parents -- Enjoy!
Cook Spaghetti noodles until done and set aside. Preheat oven to 350 degrees and grease a 9x13 casserole dish. Cook the turkey breast, green peppers and onions in a skillet on medium heat until turkey is no longer pink. Add the drained jar of mushrooms and the can of diced tomatoes to skillet. Simmer for 15 minutes. In a small bowl mix the can of cream of mushroom soup with the water. In the casserole dish place half of the cooked noodles, then topped with half the meat mixture, then 1 cup cheese . Repeat. then finally the cream of mushroom soup mixture. Top with the grated Parmesan cheese. Cook on 350 for 35 minutes.
Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl. Add remaining filling ingredients and mix. Preheat oven to 375 degrees F and line rimmed baking sheet with parchment paper. Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo. Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo). Spread spinach mixture evenly over phyllo, leaving 1/4 inch border on all sides. Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese. Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino). Working from center outward, use palms of your hands to compress layers and press out any air pockets. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces. Sprinkle with sesame seeds. Bake until phyllo is golden and crisp, 20 to 25 minutes. Cool on baking sheet 10 minutes or up to 2 hours. Slide spanakopita, still on parchment, to cutting board. Cut into squares and serve.
Fry bacon until crisp and drain on paper towel. Saute onion in bacon fat until golden.In small bowl, mix cornstarch, salt, mustard,sugar and vinegar. Add liquid from beans and beat until smooth. Add this mixture to bacon fat in pan and boil until thickened slightly. Add green beans and stir well. Crush bacon and sprinkle on top. May be garnished with sliced hard cooked egg.
Cook Spaghetti noodles as directed, drain, rinse with cold water, place in tupperware dish once cooled. Add green pepper, black olives, chopped onion. Mix well. Add Italian Season, Parmesan and Salad Elegance. Mix well, cover and refrigerate overnight. Enjoy. Yum Yum! MIX AND MATCH INGREDIENTS: Thin Spaghetti or Angel Hair Pasta instead of regular spaghetti noodles. Tomatoes, cucumber, radishes, green onions.
Sift dry ingredients, mochiko, sugar and baking soda in a large bowl. Melt margarine and chocolate chips together and combine with evaporated milk, vanilla extract and eggs. Mix well and stir any ingredients until it becomes a smooth batter. Then pour into greased 9x13 pan. Bake in 350 degree pre-heated oven. 45-55 min, cool, then serve. Do not refrigerate.
In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in honey, butter and egg. With wooden spoon, stir in 2 cups (500 mL) of the all-purpose flour, whole wheat flour, oats, cornmeal, bran, millet and salt until smooth. Gradually stir in enough of the remaining flour to form slightly sticky dough. Turn out onto floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1-1/2 hours. Punch down dough; turn out onto lightly floured surface. Knead into round loaf, stretching dough down all around and pinching underneath to shape. Dust top with flour; place on greased baking sheet. Cover with clean towel; let rise until doubled in bulk, 45 to 60 minutes. Using serrated knife, slash shallow grid pattern on top of loaf. Bake in centre of 375°F (190°C) oven for 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Remove from pan; let cool on rack. Additional Information. Bread Machine Crunchy Farmhouse Bread: Choose whole grain setting; let baked loaf cool on rack. Bread Machine Fill-Up. The order of ingredients going into the bread machine differs from the handmade method. Generally, the machine should be filled as follows, unless, of course, the manufacturer's instructions say otherwise. Into pan of 2-lb (1 kg) bread machine, add (in order) wet ingredients such as water, milk, buttermilk, oil, butter, egg, yogurt, honey and syrup. Then add any sugar and salt. Next add dry ingredients such as flour, bran, oats, seeds, cornmeal and millet. Sprinkle yeast over top, without letting yeast touch liquid. Choose appropriate setting.
In a plastic zipper bag, combine the olive oil, 1-1/2 ounces ancho chile powder, and garlic with the quail and refrigerate overnight. To make the sauce: saute the onion in the vegetable oil in a medium saucepan until onion is transparent and soft but do not brown. Add the ancho chile powder, and pinches of cinnamon and cloves and stir together for a minute or two; then add the chicken broth and bring to a boil. Reduce heat and add honey, stirring over low heat until dissolved. Stir in the cornstarch dissolved in water and whisk sauce until thickened. Season with salt to taste. To prepare the quail: Remove quail from marinade. On a very hot grill or skillet, cook quail skin side down for about 5 minutes; flip over and cook for another 4 or 5 minutes or until medium-rare (some pink is fine). Serve with ancho-honey sauce drizzled over.
Heat up oil. Fry onions, garlic & sausage. Cook til sausages are no longer pink. (about 5 minutes). Add chicken broth & tomatoes. Bring to a boil. Add chickpeas, kale, bay leaves & seasonings. Return to a boil. Once it reaches boiling, reduce heat. Cover & simmer 10 minutes. Serve.
Preheat oven to 350 degrees and grease a bundt pan. Cut biscuits into quarters. Combine cinnamon and sugar and roll the biscuit pieces in the mixture. Drop the dough into the bundt pan, place them evenly around the pan. Heat the brown sugar and butter in a small saucepan on medium heat. After it starts boiling, pour evenly over the top of the dough in the pan. Bake for 25-30 minutes. Let cool for 15 minutes in the pan, and then turn the pan upside down onto a plate and tap with the back of a spoon to loosen.
Preheat oven to 375*F. In mixing bowl, combine gingerbread mix and water. Blend at low speed; then beat 2 minutes at medium speed. Stir in apple slices. Pour into greased 8-9 inch square pan. Combine topping ingredients; crumble over batter. Bake 25 to 30 minutes or until the top springs back when lightly touched in center. Serve warm or cool.
Combine flour, salt, paprika, mustard and pepper. Coat steak well on all sides with flour mixture. Heat oil in large skillet. Brown steak well on both sides. Pour off excess drippings if necessary. Add broth and onions to meat. Cover and simmer slowly about 2 hours or until meat is tender. Add enough water if necessary to bring liquid level up to 1/2 inch. Arrange cabbage wedges around meat. Cover and let simmer 10-15 mins or til cabbage is just tender.
Measure butter, treacle and the spices into a saucepan. Bring to boil and let simmer for 5 minutes. Whip egg yolks lightly in a bowl. Add the hot treacle and spice mixture, whisking constantly. Keep whisking until the mixture is fluffy and has cooled down. Whip heavy cream until stiff peak form. Add cognac and the treacle mixture, mix well. Rinse a freezer-proof mould with cold water, pour the parfait mixture into the mould and put in the freezer for 24 hours. When ready to serve, wash and slice kumquats. Dip the mould briefly into hot water to release the parfait. Invert on a serving dish. Decorate with kumquat slices.
Turn the oven up to 200 C, place kale and all the other ingredients on a lined baking tray. Blend well, put it into the middle of the oven for 13-15 minutes. You'll know that it's done when the edges of the cale has become crisp and has gotten a more brownish color. EAT!
Combine first five ingredients in bowl and mix well. In a small bowl whisk together remaining ingredients and stir into bean mixture. Cover and chill for 30 minutes before serving.
Saute the onion in the combined butter and olive oil until translucent. Add the prosciutto and saute an additional 2 minutes. Add vodka and cook on high heat for 4 minutes. Add tomato puree and red pepper and simmer for 5 minutes. Add cream and simmer for an additional 1 minute. Salt to taste. Toss with hot cooked penne and Parmesan cheese. Serve extra Parmesan on the table if desired.
Wash plums and put in large pot. (I used red plums). Add 1/2 cup of water per pound of plums, cinnamon sticks, star anise, and cardamom pods that have been cracked open. Bring to a boil over high heat, stirring frequently. Once boiling reduce heat to a simmer and mash plums with a potato masher. Cover and simmer for about 20 minutes, stirring and smooshing plums occasionally. Put a colander or sieve over a large bowl. Line the colander with a triple layer of cheese cloth or with a J cloth (I use two J cloths crisscrossed to cover all the holes in the colander). Pour the plum mixture into the lines colander and let drain for about 2 hours until it stops dripping. Don't squish or else you will get cloudy jelly. Measure out 4 cups of plum juice, sugar, and vanilla into a large stainless steel pot. DO NOT double the recipe because it can affect setting of the jelly. Stirring constantly, over high heat, bring the mixture to a full rolling boil that cannot be stirred down. Add the pectin and return to a boil then boil for one full minute while stirring constantly. Remove from heat and skim off foam. (I find it easiest to skim foam using a cold metal spoon). Use a ladle to pour jelly in to hot clean jars. (Jars must be hot so the temperature of the jelly isn't a shock to the jars causing them to break). Be sure to leave 1/4 inch of space. Wipe the rims of the jars, place metal snap lids on top and thread metal rings in place. Do not over tighten the metal rings or air won't be able to escape. Place jars in water bath canner making sure they're completely covered with water. Bring to a boil and process for 10 minutes.
NOTE: I list my favorite seafoos to add but have used many other types of seafood as well. Mussels, Fish, etc --. Melt butter in large pot over medium heat. add all vegetables except potatoes and cook until onions are clear. mix in flour. slowly stir in dairy products until smooth. add remaining ingredients and stir well. keep on medium heat until soup starts to bubble. reduce heat and simmer for at least 1 hour. The longer you simmer, the better it gets, I go for 2 or 3 hours personally.
Chop the carrots and potatoes into equal-sized pieces. Place them in a large pot along with the garlic and cover with water. Bring to a boil, reduce to a simmer, and cook until the vegetables are tender (about 20 minutes). Drain and mash well then add the remaining ingredients and beat until creamy. Place in a serving bowl and serve at room temperature.
Combine everything but ice in blender and blend to mix up. Add crushed ice and blend Freeze if too runny and blend again.
Heat oven to 400 degrees. Grease 12 muffin cups well and press about 2 tablespoons of hash in 6 muffin cups. Make a deep indentation in center of hash. Break an egg into eash hash cup and sprinkle with salt and pepper. Prepare corn bread mix according to package directions using the egg and 1/3 cup of milk. Fill remaining 6 muffins cups with batter; about 2/3 full. Bake 15 to 20 minutes or until muffins are golden brown and eggs are desired doneness.
Mix cabbage and carrots in large bowl. In small bowl, mix remaining ingredients. Pour over cabbage. Mix well. Chill.
Preheat oven to 350 degrees. Put all ingredients in a large bowl and stir well. Transfer to an 8 by 8-inch baking dish that has been lightly rubbed with olive oil. Pour oatmeal mixture into dish. Bake 45-50 minutes or until slightly browned and crispy on top.
Arrange lemon slices, overlapping slightly, in a microwave-safe, shallow baking dish. Put the swordfish on top of the lemon. Sprinkle with olives, tomato and scallions. Drizzle with oil. Cover the dish tightly with plastic wrap. Microwave at high power for 4 minutes. Remove the dish, cut a slit in the plastic wrap and let stand a few minutes. Check for doneness. Return to microwave for short time if needed.
chop up liver into small pieces. combine garlic , cumin powder , ground coriander,salt, chili powder and green chilis in a food processor until they form a paste. add the mixture to the liver and let it sit for 15 minutes. in a medium pan heat the oil and add the liver a little bit at a time add the lime juice and cook for 15 minutes.
Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt, and 3 Cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn grease side up. Cover bowl to pervent drying out, refrigerate at least 8 hrs., but no longer than 5 days. When making rolls form and let rise in greased baking pan for an hour or tell double in size. 350 15 to 20 minutes or until golden brown.
In a large frying pan, fry bacon til crisp. Remove bacon from pan and reserve grease for frying chicken breast. Set aside bacon to drain on a paper towel to cool. In a medium bowl combine crushed (frito)tostitos scoops,dry instant pototoes,parsley flakes,poultry seasoning, onion powder and parmesan cheese, set aside. In another bowl combine egg,milk,flour and salt & pepper, set aside. Dip chicken breast fillets in batter mixture than into breading mixture and place in hot bacon grease. Fry on medium heat, turning fillets every 10 minutes to keep from burning for 30 to 45 minutes, depending on how thick the fillets are. Make sandwich with bread buns,tomato,lettuce,onion(opt),pickles(opt),bacon, Mayonnaise and Dijon Mustard and serve with your favorite chips or a cold macaroni or potato salad.
Boil meat until tender, cool, grind fine. To 2 cups of the minced meat, add the spices, nuts, brown sugar. The filling must be moist. If the filling is too dry, add more apple jelly or corn syrup. (Cooking time includes preparation time).
In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin. In a saucepan, mix together tomato juice, gelatin, onion juice, lemon juice, sugar, and Worcestershire sauce; bring to a boil, and stir until gelatin dissolves. Let simmer 15 minutes. Add olives, celery, and pecans, and allow to cool. Pour into individual molds. Refrigerate until firm (about 5 hours) before serving. Serve on a bed of lettuce.
In a 3 quart, non-stick frying pan, combine oil, onion, and ginger. Add mustard seed, curry powder, and cayenne pepper to pan and stir for 4 minutes before adding the remaining ingredients. Do not yet add cilantro! Let cook for 7 minutes, taste a sample, and add salt if desired while stirring in the cilantro. Remove from heat and let cool. Package and place in refrigerator. Serve with cream cheese. on bread slices. on crackers, or with Indian curries.
Remove sausage skins and break up the sausage in frying pan. Brown meat slowly and spoon off excess fat. Add garlic, basil, 1 1/2 teaspoons salt, tomatoes and tomato paste. Simmer, covered for 15 minutes; stir often. Set aside when finished. Meanwhile, cook noodles in boiling salted water until tender; drain; rinse. In a large bowl, beat eggs; add Ricotta, Parmesan, Parsley, pepper and a tsp of salt. Mix well. Now in a 13x9x2 inch baking dish; Layer half the noodles; spread with half the Ricotta cheese/egg mixture; add half the thinly sliced mozzarella and then half the meat sauce. Repeat. Bake at 375 F degrees for about 30 minutes. Alternatively, you could refrigerate until later and then bake for 45 minutes. Either way let the lasagna stand for 10 minutes before serving.
Heat your oven to 225 degrees Fahrenheit. On a large sheet of aluminum foil, shiny side up, place the pork loin. Rub it with the canola oil and crimp the sides to make a bowl all around it making certain to leave enough foil to close over the roast. Pour the water into the aluminum foil pouch. Rub the honey and mustard over the top of the pork. Add the minced garlic, salt, and pepper. Pour the diced tomatoes over the top. Seal the aluminum foil pouch around the roast and place it on a roasting sheet or in a pan to catch any juices that might escape. Place it in the oven and roast it for 6 hours. Remove the pork from the foil pouch, saving the juices and tomato bits in another dish, and cool the meat to room temperature. NOTE: The finished pork will not have much color as it was not seared or browned before the long, slow cooking process. In a skillet, cook the juices and tomatoes over a medium heat until reduced to a glaze. Pour this glaze over the pork roast and place in the refrigerator. Shred or slice the pork into very small pieces for use on sandwiches, in omelets, or other applications.
Saute onions in 1/2 cup olive oil until translucent. Wash and drain rice well and add to onion along with 1 cup of water. Cook for 10 minutes. Add herbs, pine nuts, currants and salt and white pepper to taste. Set aside to cool. Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes. Cut off any tough stems by cutting a V around the stem, and discarding stem. Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking. Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar - they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching). Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down. Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes). Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked. Serve cold or at room temperature as a'meze'. Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top. For Vegan option omit the yogurt.
Tear lettuce into a large glass bowl. Layer all other vegetables in order given, (start with eggs). Prepare dressing and spread over top of salad, covering completely all the way to edges to seal salad. Sprinkle bacon and shredded cheese over dressing. Cover with plastic wrap and refrigerate until serving.