HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend the cream cheese and condensed milk. Peel the apples and cut into small pieces. Drain the cocktail fruit and pinapple. In a large bowl mix together all ingredients and chill before serving.
Preheat the oven to 200C (fanforced 180C). Put the nectarines in ovenproof casserole dish so they fit snugly. Scatter with the sugar and dot with the butter. Add the wine, spices and orange zest. Cover dish with foil and roast nectarines for 30 minutes, until the fruit is soft. Cool nectarines in the syrup, (I refrigerated and served cold). These can be served on their own or with either yoghurt, ice-cream or custard.
Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days). Roll cheese mixture into 3/4-inch-round balls. Roll each ball in bacon, or pecans. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with apple and pear slices and grapes. Makes 6 appetizer servings. NOTE: Cook time equals chill time!
Melt the butter in a large saucepan over medium high heat. Add the onions, garlic, and bacon and cook for 5 minutes, stirring often. Add the broth, wine, sherry, tomatoes, hot peppers, seasonings and the bay leaf. Bring to a boil, stirring often and break up the tomatoes. Place the whole snapper on top. Cover, reduce heat and simmer for 45 minutes. Stir occasionally, being careful not to break up the fish. Remove from heat. Chill in fridge for 1 day. Reheat, remove snapper and bay leaf from the chowder. Discard the bay leaf and the heads, bones and skin. Return the fish pieces to the chowder and place the chowder over medium heat. Stir frequently until the chowder is piping hot. Meanwhile, cut the fillets into 1 inch pieces and cut the zucchini into bite sized pieces. Just 10 minutes before serving stir the fillets into the hot chowder. Cover and reduce to medium low heat and simmer for 5 minutes. Scrub mussels and clams. Stir in the shrimp and place mussels and clams on top. cover and continue to simmer just until the mussels and clams open. This should take around 5 minutes. Discard any clams or mussels that have not opened. Ladle into bowls, garnish with dill and serve.
Boil the potatoes, slice while still warm and add broth. Mix vinegar with salt, pepper and sugar. Sugar and salt should be dissolved before adding the oil. Add marinade to the potatoes. Add onions and finally the melted butter. Garnish with chives or parsley. If you want to add cucumber, thinly slice them and salt. Drain before adding to the salad.
Fill shaker with ice. Add Smirnoff Raspberry Flavored Vodka, peach schnapps, and cranberry juice. Shake and strain into a shot glass.
Cut cauliflower per bud, then wash under running water so that there is no dirt lefts. Drain and set aside. Peel carrot, set aside. Peel onions and then slice round-shaped, set aside. Peel garlic and then chop it, then set aside. Boil water over high heat, then boil the chicken until cooked and tender. Lift and drain. After rather cold, the meat is cut into small dice, set aside. Heat the oil over medium heat, then stir-fried onions and garlic until fragrant, wilted, and then it turns golden in color. Stir in carrots and chicken pieces. Keep stirring until the vegetables somewhat wilted. Pour 100 ml chicken broth, curry powder, salt and pepper. Stir. Cook until boiling. Lift and pour the broth into boiling curry stew chicken broth while stirring. Add a piece of cauliflower. Continue cooking until half cooked. And then close the pan and low the heat. Continue cooking about 10 minutes. Lift and serve immediately.
In a blender, add bananas and orange juice concentrate. Put a cover on the blender and process until smooth. Into a large bowl pour the mixture and add pineapple juice, water, honey, sugar, and the soft drink mix. Stir well until sugar is dissolved. Pour this into two 2 quart freezer containers and cover. Freeze until a slushy texture is obtained. To serve: Using 2 large pitchers transfer each container of fruit slush to pitchers. Slowly add 2 liters of soda to each pitcher and stir to blend.
Marinate the chicken pieces in the yogurt, lemon and cinnamon for about an hour. Soak the saffron threads in the chicken stock. Over medium heat, in a large pan with a lid, melt the butter along with 1 tablespoon oil and add the rice, stirring it to coat until glossy. Pour in the saffron and chicken stock, add the cardamom pods, lemon juice and zest and bring the pan to the boil, then clamp on a lid and turn the heat down to very low. Cook like this for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through. While the rice is cooking, shake the excess yogurt marinade off the chicken using a sieve. Then fry the meat in a hot pan with the remaining spoonful or so of oil, and do this in batches so that the chicken colours rather than just pallidly stews to cookedness. When the rice is cooked, take it off the heat and fork through the pan-bronzed chicken pieces. Toast all the nuts except the pistachios, by simply shaking them in an oil-less frying-pan over a medium heat until they colour and begin to give off their waxy scent, and then add them to the pilaf along with the chopped parsley. Pile everything on to a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.
Combine eggs, sour cream, sugar and almond extract. add mixed dry ingredients gradually. pour into a buttered bundt pan that has been dusted with granulated sugar or cookie crumbs. bake at 350F for about 1 hour. cool 5 - 10 minutes before turning out of pan. sprinkle with icing sugar before serving.
Gently place the eggs in a small pot of warm water (make sure the water covers the egg!) and bring to a boil for about 13 minutes. Drain, and submerge into ice-cold water to stop the cooking process. Peel the eggs and remove the yolk from one of them. Dice the remaining eggs or mash slightly with a fork. (Here I cheated and put them in the freezer for about 2 minutes so that it would cool down rapidly. Add mayonnaise, mustard, salt and pepper (to taste) to eggs. Mash with a fork until desired texture - I like mine slightly chunky. On one slice of bread, spread about 1/3 of egg mixture. Top with a leaf of lettuce, then a slice of tomato. Continue until all filling is used up.
Preheat oven to 425°F. Cut plantain in half crosswise, then slice each half lengthwise into thin slices. Spray 10-inch flameproof pie pan with nonstick spray. Arrange plantain in a single layer in pan. Set aside. In small bowl, combine 1/4 cup water and the remaining ingredients. Stir to combine. Pour evenly over plantain slices. Cover and bake until plantain slices are fork-tender, about 15 minutes. Turn oven to broil. Remove cover and broil until plantain is slightly browned, 1-2 minutes. 4 points per serving (serves 2).
Thaw the pastry. If using homemade, put your dough in the refrigerator to chill. Preheat oven to 400°F. Melt the butter in a frying pan on a low heat. Mix in the onions and cook them until they are just beginning to soften. Mix them with the cheese and parsley. Roll out the pastry and cut out 4 rounds, each about 6 inches in diameter. Put a quarter of the cheese mixture on one half of each one. Fold over the other side and crimp the edges together. Lay the pasties on a floured baking sheet and brush them with milk or beaten egg. Bake them for 30 minutes and serve hot.
Split croissants horizontally. (They don't need to be really fresh. Packaged croissants work fine.) Spread cream cheese on each open side. Spread orange marmalade on one side and make a sandwich with the top. (Substitutions for the orange marmalade may be other jams or fresh fruit). Oil a large casserole or 9x12 cake pan and place the croissants into the pan. Whip together eggs,orange juice,milk,nutmeg,salt,vanilla and almond extract. Pour the egg mixture over the filled croissants. Cover and refrigerate overnight. Next morning, let stand at room temperature for 30 minutes. Remove the croissants and place on a cookie sheet or baking stone which has been lightly oiled. Bake at 350°F for 30 minutes. Or, poke fork holes in the croissant and let sit in the egg mixture for 15 minutes and bake at 400°F for 15 to 20 minutes. Sprinkle with powdered sugar and serve hot.
Place contents of the 2 packages of cole slaw mix in large mixing bowl (give yourself room to toss). In medium bowl, mix together the mayonnaise, sour cream, grated onion, sugar, vinegar, dry mustard, celery salt, salt and pepper. Stir until combined and smooth. Pour over cabbage and toss well. Taste and adjust seasonings according to your own taste. Chill until time to serve.
Place a trivet in the bottom of a 4-quart or larger pressure cooker. Add water and potatoes. Secure lid and over high heat reach high pressure. Adjust heat to stabilize pressure. Time from moment high pressure has been reached, cooking for 8-10 minutes. (Check at 8 minutes; if not done, recover and bring up to pressure for additional time.). Remove from heat and allow pressure to drop naturally, per your p.c. manual. Drain potatoes into a colander and let stand for a minute to dry excess moisture. Put potatoes through a potato ricer, food mill, or mash with a potato masher and transfer to a warmed serving dish. Add warmed milk, 1/4 cup at a time, while beating, until the potatoes are creamy. Add garlic and butter and beat until blended. Season with salt and pepper to taste.
slice up pinapple and lime into wedges and set aside. place sugar and lime juice into seperate bowls. dunk the rim of a cocktail glass in the lime juice to moisted, then quickly place rim into the bowl with sugar, to form a sugar crusted rim. carefully place ice cubes into glass. pour the fruit juice and a dash of the remaining lime juice over the cubes(do not stir). slowly pour in the rasperry syrup(do not stir, syrup will sink to bottom of glass). garnish with fresh pinaple and lime. serve immediately.
Cut the crusts from the bread and cut the bread into 1cm squares and place in basin with sultana's, hot milk, sugar, butter and lemon rind and stand mixture for 10 minutes. Beat egg yolks into bread mixture and pour into an oven proof or casserole dish. Bake in meoderate oven for 20 to 30 minutes or until set. Spread jam over pudding. Beat egg whites until soft peaks form and then gradually beat in the extra sugar and beat until dissolved. Spoon meringue mixture onto the pudding. spreading the meringue to edge of the dish. (Sprinkle uncooked meringue with a coloured sugar if desired). Bake in moderate oven for 5 to 10 minutes or until meringue is lightly browned.
Place 5 drops of bitters, or to taste, in bases of 6 glasses. Place a sugar cube in each glass and pour over the sparkling wine. Add the passionfruit pulp and serve.
Brown the burger and drain. Put all ingredients in sauce pan and simmer for 1/2 - 2 hours. The longer it cooks, the better the flavor.
Set the pot of water to boil for your pasta (hint: if you want the pasta to have a special lemony taste, you can cut a few extra slices of lemon and boil them in the water with the pasta) Put the olive oil in a pan and add your salt, pepper and basil (you might need more than 3 Tbl olive oil -- you should have enough to at least coat the bottom of the pan) Add the minced garlic, keeping the flame at about medium. After the garlic has cooked for about a minute, add the onions and keep cooking until the onions begin to be translucent. Add the eggplant Right after the eggplant is added, squeeze the juice of one lemon on top of the sautee mixture. Make sure it gets over all the pieces of eggplant. When the eggplant is just about done (I don't cook it too long, because I don't like it too mushy), turn the heat down to low and add the cherry tomatoes. Hopefully by this point, the pasta is done, so drain the pasta. Add the vegetable mixture to the top of the pasta, mix, and enjoy!
Cook the elbow macaroni in boiling salted water until al dente. Drain and set aside. *Important*: Reserve 1 cup of the pasta liquid. Return the hot, cooked pasta to the pot. Toss with the garlic, shallot, shredded cheese, creme fraiche, nutmeg, salt, pepper and butter. Heat should be on low but no higher to avoid burning the cheese. Ladle in approximately 1/4 cup of the pasta cooking liquid, tossing ingredients gently. If the cheese does not melt right away, increase heat to medium for a few moments. The cooking liquid will help create a light, saucy coating of cheese for the pasta. Most importantly, be extra careful not to burn the ingredients! If the pasta seems dry, ladle in a bit more liquid, only 1/4 cup at a time, until the macaroni is creamy but not watery. Transfer to pasta platter and serve hot. Garnish with fresh minced parsley if desired.
Preheat oven to 325 degrees. Sprinkle pepper and seasoned salt over both side of chops. Brown over med. heat in non-stick skillet. Lay brown chops in single layer in a greased casserole. Spread pepper slices and onion rings on top of chops. Mix both soups, milk, garlic and cornstarch. Pour over chops. Cover with foil and bake for 2 1/2 hours. Let stand for 15 minutes before serving.
In a large pot add the 3-4 T. of oil or butter and turn to medium-high heat. Add all the vegetables (besides the tomatoes), season with salt and pepper and cook a few minutes until they begin to soften. Add the lamb and cook until the outside is browned. In a nonstick skillet melt the 1/4 cup of butter over medium-low heat and add the flour. Cook a few minutes until the mixture gets a little color, no more than 4 minutes. There, you just made a roux. Easy. Add the roux to the pot along with the tomatoes, stock and beer. Stir to combine and bring to a boil. Turn down to a simmer and cook for 2 hours. Add the barley and herbs and cook for another 20 minutes or until the barley is cooked to your liking. Taste and adjust the seasonings. Bon Appetito.
In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13x9 pan coated with cooking spray. Refrigerate for 8 hours or until firm. Cut into squares.
Place the first 3 ingredients in the blender. Add enough ice to fill the blender jug and blend until smooth!
Preheat oven to 350 degrees F. Cook the grits according to the directions on the back of the package (usually between 5-10 minutes), whisking the whole time to avoid lumps. Remove from the heat and add next 6 ingredients (cheddar through chilies). Stir well and season with garlic salt, to taste. Pour into a buttered 9x9-inch baking dish and bake for 1 hour. Let cool slightly before slicing and serving.
Cook macaroni in boiling salted water as package directs. Drain and set aside. In the meantime, in a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened. Add the chicken and vegetables; cook for about 1 minute longer. Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned.
Heat the oil in a large saucepan over medium heat. Add the garlic, stir, 3 minutes. Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes. Taste the sauce and add salt and pepper if needed. Reduce the heat to very low, simmer another 15 minutes. Cook the spaghetti in plenty of boiling water until al dente; drain. Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve.
In a 4 quart saucepan saute the meat in 2 Tbs oil until brown on all sides. Add tomato and cook 10 minutes. Add scallions, greens, spinach and watercress. Saute, stirring occasionally, with cover on until veggies soften. Add water, be sure it is enough to cover the veggies, and rice, salt and pepper. Cover tightly and simmer slowly until rice is thoroughly cooked and all liquid is absorbed. Correct seasoning to your taste. Serve with hot papper Sakay as a relish to accompany.
Melt butter in saucepan, add onion, carrot and celery. Saute gently until soft, about 4 minutes. Trim the woody ends of the stalk and peel. Roughly cut up heads and remaining stalk. Add broccoli to pan with chicken stock, milk. Season with salt and pepper. Bring to a boil, cover and simmer 25 minutes. When broccoli is tender, transfer vegies to a blender. Blend on high until all ingredients are smooth. Return mixture to saucepan. Heat until lightly boiling and thickened.
Place milk, sugar, vanilla, and banana in blender. Process 15 seconds at high speed until smooth. Pour mixture into a small bowl; fold in yogurt. Chill. Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving.
Heat oil in a large skillet over med-high heat; add in mushrooms; cook 10 minutes (do not stir). Add in butter; stir until butter melts; add in onion and next 3 ingredients; cook/stir occasionally, 4 minutes or until onion is tender. Decrease heat to medium; add in cream and sage, stir well. Cook/stir constantly, 1 minute or until cream thickens. Transfer mushrooms to a serving bowl; sprinkle with pistachios.
In a large bowl, mix the cream cheese and goat cheese together, blending well, next add the milk, honey and key lime rind. Once the cheese mixture is creamy add the coarsely chopped pecans and place in the fridge to chill for 30 minutes. Thinly slice the strawberries and set a side until needed. Remove the crusts from the bread. With a rolling pin flatten the bread slices, horizontally and vertically. Spread 1 tablespoon of the cream cheese mixture on the prepared bread slices. Place a piece of plastic wrap on table and place the bread on top of the plastic wrap. In the middle of the bread place two rows of of the thinly sliced strawberries. Gently roll the bread into a log, cover the log with the plastic wrap, do this for each slice. Chill the covered, cream cheese logs in the fridge for 3 hours or overnight, for the flavors to blend. Remove the logs from fridge, take off the plastic and gently slice the logs with a bread knife. You should get four slices from each bread log. Enjoy, enjoy, enjoy.
Wash spinach and lettuce and spin dry. Tear into small pieces, wrap in paper towels and refrigerate several hours, or overnight until dry and crisp. In a 13"x9"x5" deep dish (I use the foil store- bought pan), layer half the spinach, lettuce, peas, onion, grated eggs and bacon; repeat layers. In a small bowl, combine dry salad dressing mix, mayonnaise, sour cream and yogurt. Spread prepared dressing over entire top of salad, making sure the edges are covered. Cover with plastic wrap and refrigerate overnight. Garnish the top with green pepper rings, sliced black olives or green olives, tomato wedges, and slices or wedges of hard-cooked eggs.
Preheat the oven to 180C / 350°F Grease a 20cm / 8in cake pan, preferably loose-bottomed or springform. If you don't have one, use a regular cake pan but grease very well, line the bottom with a circle or parchment paper, and grease again. Trim the rhubarb and chop into pieces a couple of inches long. Put in a baking dish with the sugar and water and bake for 20-30 minutes, until the rhubarb is soft but still retains its shape. Drain the fruit and set aside you can reserve the juice to serve with the cake if you wish. Put the cornmeal, flour, baking powder, cinnamon and sugar in a large bowl, or in the bowl of a food processor or a stand mixer with the paddle attachment. Add the grated zest and the butter. If using your hands, rub the butter in as if making pastry - until the mixture resembles large crumbs. If using a food processor you just need to blitz for a few seconds, and if using a stand mixer, mix on low to medium speed for about 30 seconds. Break the egg into a small bowl and mix with the milk. Now add slowly to the crumble mix, stopping as soon as everything has come together to form a soft, sticky dough. You may not need all the liquid, or you may need a little more milk to get the right consistency. Press about two thirds of the crumble mixture into the bottom of the cake pan, pushing a couple of centimetres up the sides of the pan. Place the rhubarb on top, being careful to leave a small rim around the edges uncovered. Crumble the rest of the mixture over the fruit in fat lumps, using your fingers - don't worry if the fruit isn't all covered. Scatter over the brown sugar. Bake for 40-45 minutes. Cool the cake a little before removing from the pan.
Heat oil in a large pan,. Saute onion till translucent add garlic simmer 3 minutes. Toss in pepper flakes. Add tomatoes and parsley. Stir in scallops and clams cover and simmer over low heat. Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to the scallops and clam mixture toss well adding pasta water if needed and serve immediately. Top with additional olive oil and garnish with fresh parsley.
In a bowl, whisk together the egg yolks and sugar. Whisk in the cream and vanilla. Divide among 4-6 small ramekins, or 1 large one, and put it/them in your CrockPot. Pour hot water around them so that it comes about halfway up the sides of the ramekins. Cover and cook on high for 2 hours, or until set but still slightly jiggly in the middle. Take them out and let cool. Refrigerate for a few hours or overnight, until nice and cold. Sprinkle an even layer of sugar over each dish and caramelize with a torch or transfer to a cookie sheet and place under the broiler in the oven for about 2 minutes, just until the sugar is caramelized and golden. Turn the sheet around if you need to to help them caremelize evenly. Refrigerate again, or just let them sit on the countertop while you eat dinner or make coffee, just until the sugar is set and crackly.
Preheat the oven to 350°F Heat the olive oil in a large stovetop-to-oven-to-tabletop casserole, 12 by 2 inches deep. (I love my Le Creuset.) Rub the ribs with salt and pepper and brown them in batches. Do not crowd the ribs or they will steam instead of brown. As they brown, transfer them to a dish. If there is a lot of fat in the pan, drain off most of it, leaving about 2 tablespoons. Brown the pancetta; stir in the onions, fennel, and carrots and cook over medium heat, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook 2 minutes. Stir in the mushrooms and cook 2 minutes more. Raise the heat to high and pour in 1/3 cup of the wine. Cook until the wine almost evaporates, about 3 minutes. Stir in the red pepper flakes and oregano. Combine the remaining wine, tomatoes and balsamic vinegar in a bowl; mix well, then pour over the ribs. Cover the pan tightly with a sheet of heavy-duty aluminum foil and then a cover and bake for 2 hours or until the ribs are tender. Adjust the sauce seasoning if necessary. Remove the ribs to a cutting board; trim the meat away from the bone and connective tissue into small pieces and return the meat to the pan. Discard the bones and connective tissue. Keep the ragu warm while the rigatoni cooks. Bring 4 quarts of water to a rolling boil; add 1 tablespoon of salt and the rigatoni. Cook until the rigatoni is al dente. Drain the rigatoni and return it to the pot. Ladle some of the ragu sauce over the rigatoni and mix well. Transfer the rigatoni to a platter and pour the ragu over the pasta. Or mix the pasta directly in the casserole dish. Serve with grated Parmigiano Reggiano sprinkled over the top.