HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium size saucepan bring water to a boil and add split peas. Reduce heat, cover, and simmer peas until soft, approximately 20 minutes. Drain and set aside. Rinse saucepan. Using the same saucepan, melt butter on medium heat. Add shallots and cook until softened (not browned) for a couple of minutes. Add broth and mint sprigs to the shallots, increase heat and bring to a boil. Add drained split peas and salt and pepper to taste. Reduce heat and simmer, stirring occasionally for approximately 5 minutes while flavors blend. Discard the mint and puree the soup in a large blender until velvety smooth. Be careful the mixture will be hot. Blend in the cream. Salt and pepper to taste. Chill to serve cold. Blend sour cream and half & half together to garnish, adding fresh mint strips if you desire.
In fondue pot, bring broth and wine to a boil. Reduce to a simmer and immerse dippers for cooking. For sauce: Finely chop dill. Mix mustard with wine and sugar. Gradually whisk in oil, taking care to fully combine mustard and oil before adding more oil. Stir in dill. Serve sauce as a side for dippers. Notes and Tips for a great fondue party:. Make sure that all meats and vegetables are chopped thin enough to cook quickly in the broth. For beef and chicken, I suggest no more than a centimeter in width and leave in broth for approximately 3 minutes. For fish, choose fillets that have more integrity such as salmon or tuna and slice pieces no larger than 1/4 an inch and leave in broth for approximately 4 minutes. Shrimp are great dippers as they only require shelling and deveining, but no pre-cutting. Any and all veggies are great in this broth. Like with the meat, it needs to be chopped thinly. I recommend precooking many veggies before using them as dippers. Many veggies are too hard in their raw form to cook in a timely manner in the broth. The easiest way to do this is to bring a pot of water to a boil. Add a generous amount of salt to the water. Add veggies and cook for 3-8 minutes depending on toughness of veggies. Transfer veggies to ice water and hold for 2-5 minutes. This partially cooks veggies, so they only need 3 minutes in the broth. If you are using meat dippers, I highly recommend putting them in the broth first, as they add flavor to the broth which will enhance the flavor of your veggies later. Also if you are including mushrooms as a dipper (which I highly recommend!) treat them like a meat. Do not precook them like other veggies, as the water they release during cooking will add flavor to the broth. I suggest that you add mushrooms early with the meats and allow them to cook for about 7 minutes. Mushrooms take longer, but if you are doing meats and veggies, they will be ready to eat about the same time as the veggies, and they are definitely worth waiting for. Above all, enjoy yourself, and have fun with your fondue!
Preheat oven to 180°C (350°F). Grease and line a square pan. Cream butter and icing sugar until creamy, add vanilla. Fold in flour and lemon rind. Press into tin and bake 15- 20 minutes until lightly golden. Filling: Sift flour and add coconut. Lightly beat eggs and sugar, then add passion fruit pulp, juice and rind. Add dry ingredients and stir until combined. Pour over base and bake further 20 minutes, or until firm to touch. Cool in tin. Dust with icing sugar and cut into squares.
Preheat the oven to 350°F. BASE: Blend the brown sugar, flour and butter until the mixture is well combined. Press evenly into the bottom of a 9x13-inch baking pan. Bake in the middle of the oven for 10 minutes. Remove from the oven and spread with the raspberry jam. Beat the eggs, sugar, flour, coconut, almonds, vanilla and salt together. Spread the coconut mixture evenly over the crust and bake for 20 minutes, or until it is pale golden. Cut into 48 bars while warm and let them cool completely in the pan on a rack. Store in an airtight container for up to 5 days at room temperature. Freeze for longer storage.
Preheat oven to 350 degrees Fahrenheit. Grease and flour 9x5" loaf pan. Cream butter with sugar in a large bowl until light and fluffy. Add egg and beat well. Sift together flour, baking soda, baking powder, salt, cinnamon and cardamom in a medium bowl. Mix banana with yogurt and vanilla in small bowl. Gradually dry and banana mixes to butter mix alternately, stirring till smooth. Pour batter into pan, then top with sprinkle stuff and bake 45min.-1hr. Remove from pan to wire rack to cool.
In a medium bowl, beat the eggs with a pinch each of salt and pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3 minutes. Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling. Transfer to a plate and serve with toast or biscuit.
Preheat oven to 350 F. In large bowl, mix the dump ingredients together. Mold this mixture into various sizes of dumps. Place on ungreased backing pan, do not let dumps touch. Bake for 20 minutes (some may have to cook less time if smaller and some a few minutes longer if they are larger). While dumps are cooking, mix the litter ingredients in a sauce pan and bring to a boil. Stir, then reduce heat to low, cover and simmer for 12-15 minutes. Fluff rice with a fork and set pan aside. When dumps are done, transfer them onto paper towels to drain. Serve by putting dumps into a litter box shaped pan and spooning rice mixture over the dumps, leaving some of the dumps exposed. Serve these with a NEW pooper scooper.
Heat oven to 350°F. In a medium mixing bowl mix all ingredients with a hand mixer on low for 30 seconds, scrape bowl. On medium speed mix for 2 minutes, scraping bowl occasionally. Pour into a 9x13" greased pan. Bake for 30-40 minutes until a toothpick comes out clean. Cool completely, then dust with powdered sugar or frost as desired.
Combine all ingredients for marinade. Marinate chicken overnight. Grill as you usually would--7-8 minutes a side seems right.
Combine lamb with onion, garlic, eggs, curry, 1/2 tsp cayenne, salt and breadcrumbs. Shape into a loaf, and place in a 9x12-inch Pyrex baking dish. Combine tomatoes with Worcestershire, reserved cayenne, soy sauce, and brown sugar. Pour this over the loaf, and bake in a preheated 400°F oven for 45 minutes to one hour. Serve with chutney and cooked basmati rice.
Dry scallops gently with paper towel. Heat oil in medium pan. Add butter. While butter melts, dredge each scallop in flour on both sides. When butter is starting to foam, add scallops to pan. Cook until scallops are barely browned on both sides and starting to feel firm, about 1-2 minutes per side for the initial browning. (This will depend on the thickness of your scallops. When both sides are browned slightly, add garlic. Lower heat a little. Season with salt and pepper as desired, and cook about 2 minutes more. Stir or shake the pan so the garlic is all around the scallops. Serve.
Mix all cake ingredients for 1 minute or until well blended on low speed. Then mix on medium speed for 2 minutes. Pour cake mix into 3 - 8" round greased and floured cake pans. Bake for 25-30 min at 350 degrees. Mix all frosting ingredients together (mixture will be thick). Frost all layers of the cake when cooled and the sides. Refrigerate for 24 hours before serving. Store in a covered plastic container in the fridge.
In a small bowl or cup mix together 1-1/2 teaspoons salt, paprika, cinnamon and black pepper; rub into chicken pieces. Heat oil in a skillet and brown the chicken pieces in two batches, turning once; transfer to a plate. Leave some oil in the skillet and add in onions and carrots and 1/2 teaspoon salt and pepper to taste; cook over medium heat, stirring occasionally until onions are softened and just beginning to brown (about 8 minutes). Add in 2 tablespoons garlic and cook for about 1 minutes, stirring occasionally. Return the chicken (skin sides up) to the skillet, tossing the onions and carrots around the chicken. Stir the water or broth, lemon juice and honey together until blended, and add to the skillet; cook over medium heat, covered until chicken is fully cooked and the carrots are tender (about 25-30 minutes). Season with more salt to taste if desired. Delicious!
Saute the meat, celery, garlic, and onions in oil until onions are slightly soft. Add the chiles, tomato sauce, celery salt, cumin, chili powder, and pepper, and simmer for 5 minutes. Add drained hominy to the meat mixture and cook until hominy absorbs the color of the sauce. Place in serving bowl and top with grated cheddar. Makes 6 to 8 servings.
Toast coconut in oven for 5 minutes at 350 degrees Fahrenheit; watch carefully to prevent burning. Melt the caramels in a double boiler with the condensed milk and butter. Stir to combine into a creamy sauce; stir a lot. Dip marshmallows in sauce quickly; do not leave a lot of sauce. Be careful; sugar burns. Roll in toasted coconut or Rice Krispies. Let set on waxed paper.
Fry the onions in about a tbls. of oil(I use olive) until golden brown in a skillet or saucepan. Add the salt and spices (except for the saffron). Add the rice, lentils, saffron and 5-5 1/2 cups water. Season with salt and pepper to taste and simmer until rice is tender, about 20-25 minutes(lentils will be tender also). Just before serving cut the carrots into thin sticks. Saute them in 1-2 teaspoons oil with sugar until tender. Remove from oil and reduce the heat. Add the raisins to the oil and fry until they are swollen. Remove from the oil. Finally add the almonds to the oil(adding a little more if necessary) and brown taking care that they don't burn. Serve the rice topped with the almonds, carrots and raisins.
Mix together all spices, Achiote Paste and Orange Juice. Pour Marinade over Chicken and Marinate Overnight. Remove Chicken from Marinade (Reserve Marinade). Place Chicken on an sheet pan or roasting pan. Top Each Chicken breast with 2 slices of onion. Bake Chicken until done and onion is caramelized. Bring Marinade to boil, reduce to simmer and allow to reduce to coat back of spoon. Pan Chicken, Top with dash of marinade on each piece and top with Queso Fresco. Serve, topped with cilantro.
Combine 1st four ingredients. Fold in cool whip. Cover and chill until serving.
Thaw and drain the spinach. Squeeze the spinach with paper towels to remove excess water. Mix all ingredients together in a bowl. Let set in the fridge for a couple hours before serving. I like to serve it inside a hollowed out round loaf of bread. Scoop out the loaf and place dip inside. I use what I scoop out for making croutons. Serve with fresh vegetables.
If you like your bread toasted when eating it with cream cheese, toast the bread. It is not necessary. Spread the cream cheese evenly on one side of each slice. Slice the strawberries and place them evenly over one of the slices. Close the sandwich and halve it how you wish.
Combine cake flour and 1/2 cup of the sifted powdered sugar, set aside. In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured. Gradually add remaining powdered sugar, beating constantly about 4 minutes. Stir in orange peel. Wash beaters thoroughly. In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form. Gently fold yolk mixture into whites. Sift flour mixture over egg mixture, 1/3 at a time and fold in gently. Turn into ungreased 9 inch tube pan. Bake in 325 degree oven about 55 minutes or till cake springs baack when lightly touched. Invert cake in pan, cool thoroughly. Remove from pan. With a long tined fork, poke holes in top of cake at 1 inch intervals. For syrup, in a saucepan combine orange juice and honey. Simmer 5 minutes. Remove from heat, stir in almond extract. Spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup. Chill, if desired.
Heat the oven to 325 degrees. Pulse the dates and apricots in a food processor until chopped and clumping together, about 10-12 times or chop by hand (dip your knife in hot water to make it easier). Transfer the fruit to a bowl; stir in the honey, pomegranate molasses, 1/4 cup of the wine, cinnamon, cloves and nutmeg. Stuff the mixture into the cored apples, mounding at the top. Place the apples in a baking dish. Pour the remaining 1/2 cup of the wine around the apples. Bake until the apples are soft, basting often with the wine and juices, about 45 minutes. Serve warm or at room temperature; spoon some of the cooking juices around the apples.
Place cashews in baking dish and bake at 350F for 10 to 15 minutes, or until they give off a fragrant odor and are lightly roasted. Stir the cashews occasionally while they bake to make sure that they brown evenly. Set aside. While the nuts are roasting, combine the zucchini, red pepper, and mushrooms in a large bowl. Add 1 tablespoon olive oil and 1 tablespoon tamari. Mix well. Place a rack with small holes over the bottom rack of your grill. Transfer the vegetables to the rack and cook over low heat, stirring often, until they are tender but still crisp (10 minutes or less). Put a large kettle of water on to boil while the vegetables are cooking. Place the roasted vegetables in a salad bowl and chill. Cook the pasta in boiling water according to the directions on the package. Drain the pasta and rinse briefly under cool water. Add the cooked pasta to the vegetables. Add the parsley and scallions. In a small bowl, combine the ingredients for the dressing. Pour this dressing over the vegetables and pasta. Mix well and refrigerate about 2 hours. Add the cashews and mix again just before serving.
Preheat oven to 350F. Rinse the trout under cold running water and pat dry with paper towels. Season the cavities lightly with salt and pepper. Combine the dates, rice, HALF the onion, the coriander, ginger, cinnamon, almonds and HALF the butter in a bowl. Season well with salt and pepper. Spoon the stuffing in the fish cavities and place each fish on a well-greased, double sheet of foil. Brush the fish with the remaining butter, season with salt and pepper and divide the remaining onion among the four parcels. Wrap the fish neatly and seal the edges of the foil. Place the parcels on a large baking trap and bake for 15-20 minutes, or until cooked to your liking. Serve with a light dusting of cinnamon.
Brown meat and onion until meat is no longer pink. Drain any excess fat. Add taco seasoning, water and salsa. Simmer 5 to 6 minutes until thickened but not dry. Add corn and olives. Spoon into an ungreased 3 1/2 to 4 quart casserole dish. Prepare Corn muffin mix according to instructions on box. Add cheese and chopped green chilies. Spread over meat mixture. Bake, uncovered at 350 for 35 minutes or until golden.
Toast sesame seeds in a skillet on the stove until just golden. Crush them up with the salt in a mortar and pestle. This is an important step to get the seeds to release their yummy flavor and smell. If you don't have one of those, improvise, I used to use a coffee cup and the end of my whisk! Put oil in a heavy cookpot that has a lid and place on the stove on high. Add popcorn and put the lid on. Stay close by! When popping slows to about a second in between pops, dump the popcorn into a large bowl. Sprinkle with crushed sesame seeds and salt, pepper, and onion powder. Toss, and enjoy! Add more of the seasonings to your taste, other options are chili powder, garlic, curry.
In a saucepan brown sausage and onion. Crumble sausage. Drain and place sausage and onion into a large dutch oven. Add chicken broth and zucchini, carrots, potatoes. Add salt and pepper. Bring to a boil and then turn heat to simmer. Simmer slowly for 20 to 25 minutes. Add evaporated milk and cheese. Slowly stir until cheese is melted. Serve and enjoy!
Peel 2 of the cucumbers. Slice all 4 cucumbers thin and place in a large bowl. Lightly salt and let stand for 1 hour. In a small bowl mix together the minced garlic, yogurt, lemon juice, dill, and pepper. Mix well. Whisk in the olive oil until well incorporated. Drain Cucumbers and place in a salad bowl. Pour on the salad dressing and toss gently. Chill for 1 hour, lightly toss again and serve.
Boil water in a saucepan and cook enough rice for 2 people. Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes. Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs. Cook until the beans are tender. Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk. Serve over basmati rice, preferrably in a shallow bowl.
TO PREPARE THE DRESSING: Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended. Slowly whisk in oil so that the dressing becomes smooth and emulsified. Season with salt and pepper. TO PREPARE THE SALAD: Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring constantly, until golden, about 1 minute. Add apricots and the quinoa; continue cooking, stirring often, until the quinoa has dried out and turned light golden, 3 to 4 minutes. Add water and salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes. Transfer the quinoa to a medium bowl and toss with 1/3 cup of the Moroccan-Spiced Lemon Dressing. Let cool for 10 minutes. Just before serving, add tomatoes and onion to the quinoa; toss to coat. Toss spinach with the remaining 1/3 cup dressing in a large bowl. Divide the spinach among 4 plates. Mound the quinoa salad on the spinach and sprinkle with almonds. SERVING SIZE = 2 cups spinach with approximately 1 cup quinoa mixture. MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate the quinoa and dressing separately for up to 2 days. INGREDIENT NOTE: Quinoa is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting this grain before simmering enhances its flavor. TO TOAST NUTS: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.
Combine sugar, syrup and water. Boil to hard-crack stage. Remove from heat, and add cinnamon oil and food coloring. Mix well, then pour onto a lightly greased 9x13 cookie sheet. Cool. While this is cooling, mark pieces with a spatula. When cool, break into bite-sized pieces.
Mix all ingredients except almonds. Chill for 1-2 hours. Sprinkle with almonds. Serve with crackers on lettuce.
Heat pan with butter and oil and saute mushrooms until golden brown, then cool and chop. Meanwhile, put cream in a small saucepan and reduce until it is 2 tablespoons. Combine the mushrooms, shallots, chives, pine nuts, and cream and stir over medium heat until warmed through. Stir in the vinagrette and serve on toasted baguette slices. VINAGRETTE. Whisk together vinegar and mustard then slowly incorporate the olive oil until emulsified, then add salt to taste. The recipe only calls for 2 tbsp of it, but it's really good salad dressing.
In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from heat. Stir in raisins, almonds and coconut, mixing well. Drop by tablespoonfuls onto a foil, waxed paper or plastic wrap lined baking sheet. Chill until ready to serve.
Combine the first 5 ingds. In a fry pan and brown. Drain and set aside. Mix together the 2 cans of Soup. (DO NOT ADD WATER OR MILK) set aside. Put a layer of Sliced Potatoes, add half of the Browned Meat Mixture,Add half of the Soup Mixture, then put 3 slices of Cheese on top of the soup. Repeat the above step with the rest of the ingds. Bake at 350 F or 190 c for appx. 1 1/2 hrs. Check Potatoes to see if done. Serve with a lovely Green Salad!
Mix all ingredients together. Knead like you would for bread. Roll into rope shapes and cut into desired lengths. Wrap with plastic wrap to keep.
Cut loaf of bread in half, lenghtwise and hollow it out, (save the crumbs). Brown hamburger and drain. Mix all ingredients except cheese slices in a LARGE frying pan. Simmer for 5 minutes. Stir in bread crumbs and fill shell with mixture. Cut cheese slices in half to make triangles and put on top. Bake for 5-8 minutes at 350 degrees to melt cheese.
In large skillet cook prosciutto in the 2 teaspoons hot oil over medium-high heat 2 minutes or until crisp. Remove. Sprinkle chicken with salt and pepper. Cook in same skillet 8-10 minutes or until browned, turning once. Transfer to a bowl; set aside. Add remaining olive oil and artichokes to skillet. Cook and stir 3 minutes until golden brown. Transfer to the bowl with chicken. Add mushrooms to skillet. Cook 3 minutes, stirring up browned bits, until golden. Stir in garlic and tarragon; cook 1 minute. In second bowl whisk together flour, broth, and vinegar. Remove skillet from heat. Add broth mixture. Add chicken and artichokes. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, until thickened. Top with prosciutto and tarragon.
Place all dough ingredients into the bowl of a stand mixer. Knead for 4-5 minutes. Let rise, covered, for an hour, or until doubled in size. Punch down dough and divide into 10-12 pieces. Let rest for 10 minutes. Shape each piece into a ball and place on a greased cookie sheet, fairly close to each other. Squish the tops down gently with your hand. The buns will look small but they will get much bigger during their second rise. Let rise for 45 minutes to an hour. Preheat oven to 375 degrees. Make the egg wash by mixing the egg and water. Brush over the tops of the buns (helps with browning) and sprinkle with sesame seeds, if desired. Bake for 20-24 minutes.
Put the cooked pasta in a large mixing bowl. Add the tuna with its oil, the onion, capers, olives, tomatoes, olive oil, lemon juice, and salt and pepper and toss to combine. Serve.
Add the water, soy sauce, rice vinegar, brown sugar, cornstarch, garlic powder, sesame oil and red pepper flakes to a bowl. Whisk well to combine and set aside. Heat a large nonstick skillet over medium high heat. Add the butter and let melt. Add the shrimp and season with salt and pepper. Cook until they just turn pink, about 3-4 minutes. Transfer to a plate or bowl. Increase the heat to high. Give the reserved sauce a good whisk and add to the skillet. Let simmer until thickened, about 3 - 4 minutes. Turn the heat down to medium. Add the shrimp and toss to coat. Let cook for 30 seconds. Garnish with sesame seeds.
Thaw bag (in bowl) in refrigerator overnight. Cook in crockpot on low for 6-8 hours.
Layer sweet potatoes, carrots, onion, pork, and apple in a large slow--cooker. Stir flour, salt, sage, thyme, and pepper in a small bowl to combine. Add apple cider; stir until smooth. Pour over meat and vegetables. Cover and cook on low 7 to 9 hours until pork and sweet potatoes are tender.
In a large bowl, sprinkle yeast over 1/2 cup of warm water and let stand for 5 minutes. Stir to dissolve yeast. Add remaining 1 1/2 cups water, sugar, salt and bread flour. Mix at low speed until flour is thoroughly incorporated. Note: dough will be sticky, not smooth. Place dough in a large oiled bowl and turn to coat all sides with oil. Cover loosely with a towel and set in a warm place to rise until double in size, about 1 1/2 hours. Punch dough down. Transfer dough to a lightly floured work surface, add walnuts, and knead lightly to eliminate air bubbles. Cut dough into 2 pieces. With floured hands, shape each piece into a 12-inch log. Place logs on a parchment paper lined baking sheet a few inches apart and cover loosely with a towel. Let rise for 30 minutes. Meanwhile place pizza stone on lowest rack in oven. When dough begins last rise, preheat oven to 400. Pull the parchment paper off the baking sheet and transfer to the pizza stone. (Or just bake on the baking sheet if you don't have a pizza stone.) Bake bread for about 40 minutes, or until it sounds hollow when tapped. Cool on a rack.