HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring stock to a simmer. Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute. Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu. Simmer 5 minute. Mix cornstarch with 2 tablespoons water and add. Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil. Serve with a garnish of chopped scallions. NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.
In a microwave glass bowl, microwave chocolate until it is melted. Stir in all other ingredients. Grease a 13 x 9 pan. Bake at 325* for 30 minutes, until toothpick comes out clean. Do not overbake! Frost if desired.
Grill the peppers, turning frequently, until bla ckened all over. Peel off the skin. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will flush away much of the flavour. Puree peppers and tomatoes in a blender or food processor. Strain out seeds. Place pepper/tomato mixture in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes. Add remaining ingredients except butter and basil. Simmer uncovered for 15 - 20 minutes. Remove from heat. Set pan in ice water and gradually whisk in butter. Cool, cover and refrigerate overnight. Next day, heat gently, garnish with basil and serve. Note: This soup is quite mild. Some people might like to add a little zing, like maybe a dash of Tabasco. Dave Newcombe reply:daven at primeline dot net.
add wine to the water ans salt and boil. add pasta and cook til al dente. In a skillet sautee onions and garlic in olive oil. add sauage and brown then drain off fat. add grated beets. serve mix over pasta.
Preheat oven to 450 degrees F. Remove and discard tips from wings and cut each wing in half at joint. Combine remaining ingredients except parsley and lemon slices in a large saucepan. Cook over low heat for about 15 minutes, until reduced and thickened to the consistency of thick gravy. Place wings in a large roasting pan and cover with sauce. Turn until each wing is well coated. Bake for 15-20 minutes. Serve on large platter. Garnish with parsley and lemon slices.
Peel, pit, and slice the peaches. In a microwave safe dish with a lid, mix all the ingredients but the peaches. Microwave on high for 6 minutes or until boiling. Add the peaches and let it sit. Serve cold.
Rub the roast with salt and pepper, and place on a rack in a baking pan. Roast at 325 deg. for 2 1/2 to 3 hours, or until an inserted meat thermometer registers 175 deg. In the mean time, combine all the remaining ingredients in a stainless-steel saucepan and bring to a boil. Remove from the heat. Halfway through the roasting process, begin basting the roast every 15 minutes with the cranberry mixture. The remaining sauce can be served on the side with the thinly sliced pork. Serve along with Wild Rice with mushrooms and onions for a wonderful meal.
Preheat oven to 350 degrees. Rinse and cut potatoes into quarters.Put in saucepan with water and bring to boil and cook 10 minutes.While potatoes are cooking, cook bacon pieces with onion until bacon is browned, but does not need to be crispy. Drain potatoes and in a large mixing bowl, add the bacon, onion and the bacon grease to the potatoes.Add all spices and toss to coat then add the cheese and toss again. Place potatoes in a baking dish and bake for 30 minutes or until potatoes are fork tender. Remove and cool 5 minutes before serving -- my family was too eager and burned their mouths on the spuds right out of the oven. Hope you enjoy them as much as we did! Note: You can substitute Mrs Dash for the salt with good results.
Cream the cream cheese with the whisk attachment. Stop and scrape the bottom of the bowl a couple of times. Add the refrigerated cool whip. Continue whipping until it is combined.
Mix cake ingredients above and pour HALF of mixture in 9x13 pan. Mix middle layer ingredients together and spread over first batter layer. Spread remaining batter over pineapple layer. Sprinkle 1 T sugar and 1 T cinnamon over very top. Bake at 350 for 45 minutes.
Heat oven to 350°F Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes. Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base. Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely. In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping. Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Brown bacon, drain and set aside. Brown hamburger and onion, drain. In a crockpot mix brown sugar, ketchup, dry mustard, worchestershire sauce, and molasses. Add meat and onion, mix well. Add pork-n-beans, butter beans, and kidney beans. Mix well and cook on low for 2-3 hours.
Flour the lemon slices. Put the oil and lemon slices in a hot pan over medium heat and cook until the slices are caramelized and nicely browned on all sides. The flour will stick to the bottom of the pan a bit. Add the garlic and capers and then deglaze the pan with the stock. Scrape the bottom of the pan to loosen any stuck flour bits. Reduce the sauce over medium heat until it has thickened a little and has a denser consistency. Add the butter at the end and season with salt and pepper to taste.
Preheat oven to 375 degrees F., rack in the middle position. Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry. Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel. In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it at the bottom of the pastry shell. Sprinkle the top with the grated cheese. Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese. Sprinkle the top with nutmeg. Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean. Let cool for ten minutes and then cut into wedges and serve.
For the topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups). Transfer to small bowl; stir in Parmesan, salt, and pepper. Set mixture aside. For the pasta: Adjust oven rack to middle position and heat oven to 500 degrees. Bring 4 quarts water to rolling boil in stockpot. Combine cheeses in large bowl; set aside. Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, add tomatoes, and increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in remaining 1/4 teaspoon salt and pepper; cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Stir in 1/4 cup chopped fresh basil. Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately.
In a large saucepan, bring broth and 1 cup water to a boil. Stir in barley; cover and bring to a boil. Reduce heat and simmer until barley is tender, 40-50 minutes, Drain and cool. Halve cucumber lengthwise, then cut each half lengthwise again. Slice crosswise to make small tirangles. Toss cucumber, tomatoes, and celery in vinaigrette; cover and refrigerate until needed. Combine barley, dill, salt and pepper. Salad can be prepared to this point, cover and refrigerated. up to two days. Just before serving, sprinkle with almonds.
Heat ghee in a frying pan. Fry sliced onions in it till they turn a golden brown colour. Add salt, red chilli powder, corriander, kasoori methi, garlic and yoghurt and fry the masala till well-browned and ghee separates from the masala. Add the coconut paste, bay leaves, garam masala powder and 1 cup of water. Stir. Add veggies of your choice/paneer (cottage cheese, cubed), meat or koftas now. Simmer on low heat till the gravy gets thickened and the veggies/meat/paneer/koftas are cooked. Serve hot with rice/rotis/naan/parathas/bread!
Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces. Stir in oregano, sage, garlic flakes, salt and pepper. Transfer to jar. Cover and store away from heat and light. Rub will keep several months. Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest. Instructions for use: Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips. If desired, squeeze some lemon juice over the rub. Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.
In a large pot of salted boiling water, cook pasta according to package directions; drain well, reserving about 1 cup of the pasta water. While pasta is cooking, heat olive oil over medium-high heat in a large skillet. Add onions and cook, stirring frequently, until onion is golden brown, about 3 minutes. Stir in garlic and continue to cook for 1 minute. Add prosciutto, tomato, mushrooms and peas, and cook another 3 minutes; season with salt and pepper. Add wine and cook until wine reduces slightly, about 2 minutes. Add cream and butter; cook for 2 minutes. Stir in Parmesan and parsley. Taste sauce and adjust seasonings if necessary. As needed, add reserved water from the pasta, a few tablespoons at a time, until sauce reaches desired consistency. Serve immediately, garnished with more freshly shredded Parmesan.
Preheat the oven to 170 degrees celsius (325 fahrenheit). In a frying pan, heat half the oil until medium-hot. Cook the chicken in batches until all sides are lightly browned. Remove and set aside. Add the remaining olive oil to the pan and cook the onions for 10 minutes or until golden. Add the garlic and sumac and cook for a furthr 2 minutes. Spook half the mixture into a deep baking dish and arrange the chicken pieces on top. Cover with the remaining onion, pour in the chicken stock and cover with foil. Bake the chicken for about 1 hour. Remove the dish from the oven and allow to rest for 5-10 minutes. Season to taste and serve with couscous or rice.
Pre-heat oven to 425. Combine flour, powdered sugar, baking powder, salt, and 1 tsp cinnamon in a large bowl. Pour milk into mixture, and stir together with a fork. Add softened butter, and knead the butter gently into the dough with your hands until dough is soft (add more flour if it's too sticky). Place dough on a floured surface, and flatten until it is a 1 1/2-inch disk. Use a glass to cut out rounds, and place them on a greased baking sheet. If you want, you can soften a bit more butter, brush it over the rounds, and sprinkle with a mixture of 1 tsp cinnamon and 1 tsp sugar. Bake for about 10 minutes, until lightly golden. Serve with anything, especially blueberry jam.
Note: The recipe calls for Grey Poupon peppercorn mustard. As this mustard is not available where I live -- I give the marinade a few good grinds of my peppercorn mill. (anywhere from 1 tsp to 1T). Wipe the tenderloin clean with a paper towel. Cut slits into the beef and add the garlic slivers. The amount of garlic used is up to personal preference. Combine mustard, bourbon, brown sugar, worcestershire sauce, olive oil and garlic in a zip lock bag. Add beef and turn to coat both sides. Chill for several hours or overnight. Note: I have marinated the beef up to 3 days. Preheat grill. Remove marinade from zip log bag. Reserve marinade. Coat grill with vegetable oil or Pam. Sear beef for 2 minutes on each side. Cover grill and cook 45 - 60 minutes or until meat thermometer registers 150, brushing with reserved marinade occasionally. Alow beef to sit for 5 - 10 minutes before carving. The reserved marinate can be made into a sauce by combining it with 1 cup sliced mushrooms in a small heavy saucepan over moderate heat and cook until heated through.
cut 5 slices bread into 1/2 inch cubes spread 1/2 into 10x6x2 casserole sprinkle with 1/2 cup cheese then sprinkle can tuna over cheese repeat bread cheese tuna layer combine milk eggs onion salt in bowl mix well. pour over bread mixture sprinkle with paprika bake at 325 for 50 minutes or til done.
Mix together first 7 ingredients. Add salt and pepper to taste. Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla. With seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish Mix together first 2 topping ingredients. Pour evenly over enchiladas in casserole dish. Sprinkle with shredded cheese. Bake at 350 degrees for 30-40 minutes.
Pre heat oven to 160 degrees celsius. Melt 300g butter and mix in brown sugar and cook over a low heat for a few minutes. Spread sugar mix over base of a lined cake tin. Halve and de-stone plums/ canned plums, drain well and place cut side down on the sugar mix. In a cake mixer Cream 200g butter and sugar. Add vanilla and eggs (one at a time stirring between each. Add the milk, then dry ingredients. Pour ontop of the plums and sugar mix. Bake at 160 degrees celsius for 45 minutes. When cool turn out of the cake tin. Note: Served best warm, its fine to reheat in the microwave. Note: Plums can be substitued with apricots, peaches or any other fleshy fruit.
Preheat oven to broil. In the bowl of a food processor fitted with a metal blade, process the nuts, garlic and shallot until finely minced. Add in the honey and pulse to make a paste. Stir in the chopped chives. Set aside. Season the veal chops on both sides with salt and pepper. Place the veal chops on a baking tray 6 inches from the heat and broil 5 minutes per side. Spread a layer of the honey paste over the top side of each veal chop. Place crust side up on the baking tray. Return the tray, uncovered, to the oven on the rack furthest from the heat. Broil for 10 minutes longer, checking to make sure the honey crust is not burning. Garnish with chopped chives.
Melt 3 tablespoons butter in large skillet over medium-high heat. Add mushrooms and onion and saute, stirring frequently, until vegetables are golden and mushroom juices have evaporated. Stir in Sherry and salt and cook until all Sherry is absorbed. Remove from heat and drain well; return mushroom mixture to skillet. Add cream cheese to mushrooms and stir until melted (place over low heat if necessary). Blend in breadcrumbs,yogurt, sour cream, parsley,water chestnuts, garlic,lemon juice, caraway seed and pepper; adjust seasoning with additional salt and pepper, if necessary. Preheat oven to 375 degrees. Grease rimmed large baking sheet. Place one phyllo sheet on work surface, covering remainder with plastic wrap to prevent drying. Brush sheet with butter;cover with second sheet and brush with butter. Repeat to form a stack of 10 sheets, brushing each with butter. Spoon half of mushroom filling in strip along one long edge of phyllo, leaving a 3 inch margin at each end. Roll up phyllo to enclose filling, tucking in ends. Transfer to prepared baking sheet seam side down; brush with butter. Sprinkle top with half of poppy seed. Repeat with remaining phyllo and filling to form second roll. Bake strudels until crisp and browned, about 25 minutes. Let cool 5 minutes, then cut each roll into 8 pieces. Serve immediately.
Whisk eggs, milk, and salt in a medium bowl until smooth; set aside. Melt butter in a large frying pan over medium-high heat. When butter foams, add bread and fry, stirring frequently, until golden brown and toasted on all sides, about 3 to 4 minutes. Remove the pan from heat and pour egg mixture over bread. Stir until bread is coated, then return the pan to medium heat. Cook, stirring constantly, until egg is cooked through, about 3 minutes. Serve immediately with cinnamon sugar or maple syrup.
Preheat oven to 375°F. Dissolve the baking soda in the water. Combine the oats, flour, salt and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the baking soda. Using a table spoon, scoop a spoonful and roll into a ball. Put balls onto cookie sheet lined with parchment paper. Dip bottom of flat glass into coarse sugar and press cookie flat to 1/2". Bake at 375°F (190°C) for 12 to 15 minutes.
Bring the broth to a boil in a wok or skillet. Toss in the peas cover and cook for 1-2 minutes (do not over cook the peas), shake the pan a couple of times. The peas should be crisp and bright green. Add sesame oil and water chestnuts, continue to cook for 2 more minutes. Serve immediately.
Mix flours, sugar, salt, yeast, and water in a large bowl. Add cherries, chocolate chips, and pecans. Stir well to make a very soft dough, and cover the bowl with plastic wrap. Let rest at room temperature overnight, or for at least 12 hours; the dough will be bubbly and puffy. Turn the dough out onto a lightly floured surface, and fold it onto itself a few times. Let it rest 15 minutes, then form it into a ball. Place it in a lightly greased bowl, smooth side down. Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger. During the last 30 minutes of rising, preheat the oven to 450°F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven-safe pot) in the oven while it heats. When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and into the crock; the smooth side will be facing up. Shake the crock gently to settle the dough, then cover with the lid and return to the oven. Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205°F. Remove the crock from the oven, turn the bread onto a rack, and cool before slicing. Yield: 1 loaf.
Heat a waffle iron according to manufacturer's directions. While the waffle iron is heating, in a large bowl whisk the flour, sugar, baking powder and salt; make a well in the center of the mixture. In a medium bowl, whisk the vegetable oil, milk, sour cream and egg substitute together; pour into the well you made in the dry mixture. Whisk just until smooth; do NOT over mix; then lightly oil the grids or waffles may stick slightly. Check the manufacturer's directions for how much batter to use per waffle; otherwise, spoon about 1/2 cup of the batter onto the center of the lower grid of the hot waffle iron and close the iron. Cook until the waffle is golden brown, 3-4 minutes or per the manufacturer's instructions; My waffle iron (Fiesta 6 inch round) has a light that turns OFF when the waffle is done. Serve the waffles hot with real maple syrup or your favorite fruit, whipped cream or fruit preserves. NOTE: The cooktime is the time it takes to cook the entire batch.
I recommend that you use a hand mixer with the whisk attachment to ensure that the dressing is thoroughly incorporated. Place in an airtight container and store in the refrigerator. It will take a few minutes and perhaps some additional stirring to get all of the sugar dissolved, but it will happen!
Preheat oven to 375 degrees F. Grease an 11 x 7-inch baking dish. Place the potato cubes into the baking dish and toss with salt. In a small saucepan combine the butter, brown sugar with cinnamon and corn syrup over low heat stir until butter has melted and ingredients are combined (do not allow to boil). Pour over the cubed sweet potatoes and toss to coat. Bake uncovered for about 45 minutes or until the sweet potatoes are just fork tender (do not cook until soft and mushy, cooking time will depend on the size you cut the potatoes).
Boil the potatoes in their jackets and allow them to cook completely. Day-old potatoes that have been refrigerated work very well for this dish. Peel the potatoes and cut them into 3/4 inch dice. I actually used mini red potatoes, and left their skins on. Break up the cauliflower into chunky florets that are about 1.5 inches across at the head and about 1.5 inches long. Soak the florets in a bowl of water for 30 minutes. Drain. Put the oil in a large, perferably nonstick, frying pan and set over medium heat. When hot, put in the cumin seeds. Let the seeds sizzle for 3-4 seconds. Now put in the cauliflower and stir it for 2 minutes. Let the cauliflower brown in spots. Cover, turn heat to low, and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of crispness left. Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green chili, ground roasted cumin seeds, salt, and some black pepper. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until the potatoes are heated through.
Rinse the diced fish chunks in water. Drain off the excess water and place the fish in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 25 minutes. Heat the oil in a deep saucepan over a medium gas flame until seriously hot, but not burning. Add the chiles, ginger, garlic, onion, and curry leaves to the oil. The curry leaves must be added in at the beginning, so the flavors can infuse with the other ingredients. Stir lightly until onions are transparent. Add 1/2 teaspoon of turmeric powder, and stir. Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle. Add the fish and a pinch of salt. Bring to the boil, reduce heat, and simmer for 6 to 7 minutes until cooked. Add the quartered tomato and the thick coconut milk. Garnish with sliced tomatoes and serve with boiled or steamed white rice.
Preheat oven to 350°. Cook the grits according to package directions. Over low heat, add the salt, butter, and cheese and stir until melted. Remove from heat and let cool for several minutes. In a medium bowl, beat 2 of the eggs until foamy; stir thoroughly into the grits. Pour into a 2 quart casserole. Set aside about 1/2 cup of the bacon crumbles and sprinkle the remaining bacon over the mixture. In a medium mixing bowl, beat the remaining 4 eggs with the half and half and parsley and pour this over the bacon and grits. Bake until golden for 30 to 45 minutes. Top with reserved bacon and serve hot.
Heat oil in large deep skillet. Add onion and garlic and stir over low heat until tender. Do not burn the garlic. Add sausage and mushrooms until sausage is cooked through. Stir in the wine and bring to a boil. Reduce heat to simmer and cook until liquid is reduced by half. While the sauce is cooking down, cook pasta in a large pan of salted water until al dente. Drain and return to pan. In a large bowl, whisk together the cream, eggs, 1/2 the grated cheese, parsley, salt and pepper to taste. Add to the cooked pasta and then add to the reduced wine & sausage sauce. Toss to mix well and heat through. Serve with additional parmesan cheese and parsley, if desired.