HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the onion and garlic; cook, stirring occasionally, for 1-2 minutes or until onion is tender. Transfer onion mixture to a blender or food processor container; add red peppers and cover. Process until smooth. Melt the remaining butter in the same saucepan; stir in flour. Gradually stir in the evaporated milk and broth; cook, stirring constantly, until mixture comes to a boil. Stir in the red pepper mixture, salt, and pepper; heat through. Ladel into bowls and serve hot.
Meatloaf: Preheat oven to 350 degrees F. Heat the olive oil over medium heat in a skillet. Add the onion and cook for 5 minutes. Add the garlic, cook 2 minutes more and set aside to cool. In a large mixing bowl, thoroughly combine the ketchup, 1/4 cup bbq sauce, egg, breadcrumbs, parsley, salt, pepper and the cooled onion mixture. Add the turkey and beef sirloin and mix until just combined. Pack the mixture into a 9-inch loaf pan, brush the top with the remaining bbq sauce and bake covered for 1 hour. Let stand 10 minutes before slicing. Potatoes: Slice off top of garlic bulb and drizzle with olive oil. Place in aluminum foil or ovenproof dish in same preheated oven as the meatloaf for 15-20 minutes. Remove from oven and let cool. Boil the potatoes in a large pot of water until done, about 10-15 minutes depending on the size of the potatoes. In a small saucepan, bring the stock to a boil and turn down to a simmer. Squeeze the roasted garlic cloves into a small bowl to release each clove of garlic. Throw the skins away and mash garlic with a fork. Drain the potatoes and mash (with their skins on). Add the roasted garlic. Slowly add the stock until the desired consistency is reached. Season with salt and pepper to taste.
Butter an 8-inch square baking pan; set aside. Place melted coating in three separate small bowls. In a 1-quart saucepan, or medium-size bowl if using microwave, combine 1/4 cup milk and 1/2 cup marshmallows. Place pan over low heat and stir occasionally until marshmallows are melted, or microwave on Medium (50%) about 30 seconds or until marshmallows are melted. Add desired extract and stir quickly to combine. Add pink coating and stir quickly until mixture is smooth. Spoon immediately into prepared pan and spread evenly with metal spatula. Repeat with white coating, using 1/4 cup milk and 1/2 cup marshmallows. Spread evenly over pink layer. Repeat with chocolate coating, using remaining milk and marshmallows. Quickly spread over white layer. Refrigerate until firm, 15 to 20 minutes. Cut into 1-inch squares. Store in refrigerator. Makes 64 pieces. Cooking time is chilling time. Note: I line the buttered pan with parchment paper, cut to fit pan, and butter the paper. The number of pieces really depends on the size that you decide to cut the candy. Another note: The authors state that variation exists between the different manufacturers of candy melts; some are harder and some are softer. If your fudgels are too hard, try them again with 2 additional tablespoons of evaporated milk; if they are too soft, decrease the evaporated milk by 2 tablespoons. And when I say "pink chocolate candy melts" I really mean pink candy melts. This was the only way the computer would recognize the ingredient.
Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add chicken and cilantro; toss to combine. Gently fold in salsa and avocado. Serve with chips.
In a bowl, combine gizzards and onions. Pour over enough buttermilk to cover. Cover and refrigerate at least 8 hours (24 is better), or up to 2 days. Drain gizzards in a colander, allowing any excess buttermilk to drip away. Cut gizzards into 1/2" chunks, working around any gristle or tendons. Combine flour with salt, cayenne and seasoning. Beat egg in a small bowl. In a pot or deep skillet, heat 1 1/2 to 2 quarts of vegetable oil to 350°F Dip each piece of gizzard in egg, then in flour. Be sure to coat them well or the coating will not be crisp. Place coated gizzard pieces into oil and cook 2-3 minutes until golden brown and crisp. Drain on a rack. Serve immediately.
Puree the raspberries and put them through a fine strainer to remove the seeds. Measure to make 1 1/2 cup puree, heat it in a non-corroding saucepan, and stir in the sugar and butter. Taste and add the lemon juice if needed. Whisk the eggs and egg yolks just enough to mix them. Then stir in some of the hot puree to warm them. Return to the pan and cook over low heat, stirring constantly, until the mixture is thick- it should reach a temperature of 170°F Chill.
Set sliced eggplant aside. Lightly beat egg whites in a large bowl and place bread crumbs, parmesan, garlic and basil in another large bowl. Dredge eggplant slices in the egg whites then bread crumbs on both sides. Place the breaded slices on a baking sheet coated with cooking spray. Bake eggplant on each side for about 20 minutes or until easily pierced with a fork. Spread about half of the tomato sauce on the bottom of an 9 X 13 baking dish. Layer about half of the eggplant slices on top of the sauce. Spread all of the ricotta cheese on top of the eggplant slices and top with about 1.5 cups of mozzarella. Use the remaining eggplant slices and place on top of the mozzarella. Cover with remaining sauce and sprinkle with remaining mozzarella. Bake uncovered for 25-30 minutes at 350, cheese should be melted and bubbly.
In a microwave-safe bowl, combine the milk, butterscotch chips and marshmallows. Microwave, uncovered at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently. Stir in peanut butter and vanilla until combined. Fold in peanuts. Pour into a 11 x 7 x 2 pan coated with nonstick cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares.
Place butter in microwave safe pot and heat on high for 30 seconds or until melted. Add cream and warm on high for approximately 1 minute. Add Parmesan cheese and warm until cheese melts. Add salt and pepper to taste. (If serving with shrimp, you might not need much salt.). Pour over 4 servings of warm noodles (I use angel hair) and toss to coat. Serve immediately. Notes: I serve it with cubed, grilled or broiled chicken breast mixed in with the noodles or shrimp. Add a green salad and you have a complete meal. I have used margarine and canned Parmesan cheese and it worked fine.
Brown the beef, and drain. Add macaroni, BBQ sauce and water. Bring to a boil. Cover and simmer for 8 minutes, stirring twice. Add cheese packet (from Kraft dinner) and tomato sauce. Heat through. Serve with lettuce and tomatoes.
Put the dried mushrooms into a bowl or container, pour over, the warm water, cover loosely, and set aside 30 minutes. Melt the butter with the onions in a soup pot, and season with a large pinch of salt. Cook at medium or medium--high until lightly softened. Add the mushrooms, stir well, and cook to incorporate. Let simmer, covered lightly, while juices develop. Season with pepper and nutmeg. Season again with salt, if needed. Remove cover, and cook until onions and mushroom develop a strong, golden color, and some on pot, stirring often, it may take 15 minutes. Add Marsala and reduce. Add sage, paprika, and cayenne, it can have a lot of cayenne, or just a little. Strain mushrooms and chop. Add to the soup. Strain in the mushroom soaking liquid. Reduce fully, stirring a few times, after adding to the soup. Pour in the chicken broth. Bring to the simmer. Cook, partially covered, for 10-15 minutes, or until the mushrooms are soft, and the mixture is flavorful. Puree the soup in a food mill, a food proscessor, using an immersion blender, or through the small holes of a meat grinder, the latter of these is my favorite. Return soup to pot. Add cream, brining just to simmer. Remove from heat, bring completely to room temperature, cover and chill overnight, or for 10 hours. The next day, retrieve the soup, and remove all the fat. Bring back to the simmer, delicately, before serving, accompany with a garnish.
Wash completely, then Microwave the potatoes by type on the "1 bake potato" cycle. Peel the sweet potato and cut into bite sized pieces then microwave on the "1 potato" setting(this may take more than 1 time through for each type of potato). Cool all of the potatoes before you cut them into bite sized pieces(sweet potato already cut). If your eyes water when you peel an onion, make the horseradish in a well ventilated area.(I reccomend an open area anyway) Peel the horseradish root, then chop into managable pieces, put into food processor and grind. After @2minutes add a 50-50 mixture of water and 5% white vinager in the food processor to stop the enzymatic process to stop the heat. The longer you wait, and the finer the grind, THE HOTTER IT GETS! In a non-reactive bowl mix the yogurt, mayonnaise, horseradish, cider vinegar, mustard, salt & pepper. Cover and Refrigerate. After the potatoes cool, cut them into bite sized pieces, cut into bite sized pieces the onions and bell peppers then add to the potatoes. Fold in the yogurt mixture, and refrigerate the completed salad for at least 2 hours; up to 24 hours.
Bring water, sugar and salt to boil. Remove from heat. Stir in flour all at once and beat until smooth. Beat in eggs one at a time until mixture is smooth. Spoon mixture into a pastry bag fitted with a large star point. Pipe 3 inch strips onto waxed paper or floured surface. Add lemon peel to fry fat and heat to 375 degrees. Fry churros a few at a time for 3 to 4 minutes or until golden, turning as necessary. Drain on paper towels. Roll in sugar.
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and add onions and garlic. Cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Cream icing sugar and butter until fluffy. Combine flours and add to the butter mixture, in small portions. Turn batter out into a sided 15 x 9 cookie pan or jelly roll pan. Press to the sides and smooth with the back of a spoon. Score into bars with a sharp knife and prick the surface with a fork. Sprinkle with the 2 tbsp of sugar. Bake 10 minutes at 350°, then lower the oven to 300°. Bake for 30 - 40 minutes. Remove from oven and immediately cut along the scored lines. Cool, then store in an airtight container.
Place half-and-half and chicken broth in top of a double boiler. Add salt, pepper mustard, cayenne, Worcestershire, and cubed Velveeta cheese. Heat until cheese is melted and mixture is creamy. Add broccoli. Stir cornstarch mixture, and stir into cheese mixture. Heat over simmering water until soup thickens. Taste, and adjust seasonings as necessary.
1. Pre-heat your waffle iron. 2. Combine all of the dry ingredients in a large bowl. Whisk until well combined. 3. Separate the egg yolks from the whites, reserve both. 4. In a medium bowl, combine the milk, sour cream, mashed sweet potato, melted butter, and egg yolks. Whisk until well combined. 5. In a small bowl, beat the egg whites at a high speed for about two minutes. Stiff peaks should form when you lift the beaters. Set aside. 6. Pour the wet ingredients over the dry ingredients. Whisk until well combined, but do not over mix. The batter should be nearly smooth. 7. Fold in the beaten egg whites. If adding pecans, fold them in now. 8. The batter is now ready for the waffle iron.
Cream first 3 ingredients. Add eggs. Then mix in peanut butter, flour, soda. Roll out onto parchment into 1 1/2" diameter rolls. Cut inch thick disks and space out on cookie sheet. Dip fork in sugar and press crossways to flatten. Bake at 375° 8-10 minutes.
Preheat oven to 375 degrees. Brown hamburger with onions and cloves of garlic if using until no longer pink and onions and garlic are translucent. Drain grease. Season meat with salt, pepper and garlic powder. Return meat to the heat and stir in both cans of soup. Heat through until bubbly. Season with hot sauce, and cajun seasoning. Spray a 9x13 cake pan with cooking spray and place meat mixture in the bottom of the pan and spread it out evenly. Cover the meat mixture with the frozen french fries in an even layer. Bake for 30 minutes, or until the french fries are golden brown or if using tator tots until they are golden brown. Remove from oven and sprinkle the top with the cheese. Return to oven until cheese is melted. (I leave until cheese starts to get brown).
Drain and rinse the cannellini beans and place in a medium-size mixing bowl. Flake the canned salmon on top of the beans and add the Parmesan, minced garlic, and basil leaves. Whisk together the dressing ingredients, pour over the bean mixture, and toss gently to combine. Serve at room temperature or slightly chilled. Makes 4 to 6 servings.
In the butter, fry the onion, bay leaf and lemon rind for about 10 minute. stir in the flour, then pour in the stock and milk. boil, stirring, and cook for 3 minute. take off the heat and season to taste. stir in prawns. TO SERVE. gently cook the mushrooms, add herbs and add to the prawn sauce.
Heat oil in pan. Add onion and garlic, cook until onion is soft. Add potato and spices, cook another 2 minutes. Add tomatoes and water, bring to boil. Simmer for 20 minutes, stirring occasionally. When potato is tender, add peas. Cook until peas are hot. Stir yogurt and parsley or mint together in a separate bowl. Serve curry over rice with a dollop of cooling yogurt.
Preheat oven to 375 degrees F. Combine all dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients together and mix with an electric mixer until blended. Gradually add the dry stuff to the wet stuff until combined thoroughly. Roll dough out on lightly floured surface until about 1/8" thick. Cut into various shapes using cookie cutters or even just cut with a knife into rectangles. Use a straw to cut out a hole in the cookie. Be sure to leave enough room around the edges of the hole so it's not too thin. Place shapes on a cookie sheet and bake for 5-7 minutes. When you remove cookies, you may have to poke the straw through the hole again to re-open it. Transfer to a cooling rack. Decorate name card with icing/decorator gel and tie a ribbon or string of yarn through the hole to hang the card.
Line a 9 in pie plate with 1/2 of pastry. In a large bowl stir together sugar, cornstarch, almond filling, lemon juice,nutmeg, and salt. Stir in rhubarb and strawberries. Transfer mixture to pastry lined pie plate. Trim pastry to edge of pie plate. Dot filling with margarine or butter. Roll out remaining pastry to a 12 inch circle. Cut slits in it, and place on filling and seal. Crimp edge. To prevent over-browning, wrap edge of pie with strips of foil. Place pie plate on baking sheet to catch any drips. Bake in a 375 oven for 25 minutes for fresh fruit and 50 minutes for frozen fruit. Remove foil. Bake 35-30 minutes more until to is golden. During the last 10 minutes of baking, brush the top with egg white and sprinkle with almonds. Cook on wire rack.
Beat together egg yolks and sugar. Whisk in cream. Stir in cognac and spices. Beat egg white until it's stiff and carefully stir into other ingredients. Mix in a little more than half of the flour. Let dough stand, covered and in a cool place, overnight. Use the remaining flour (as little as possible) for rolling out the dough; the less flour you use, the more tender the fattigman will be. Roll the dough out a little at a time and as thinly as possible. Use a fattigmann cutter to cut out diamond shapes. Make a small diagonal cut in the center of each diamond, and "thread" one point of the diamond through the cut. Heat lard to 350° F. Fry fattigman until golden brown. You must flip the fattigman to brown both sides. A chop sticks works great for this. Drain on paper towels. Best when 2 people work on these, one cutting/flipping and the other flipping in the hot oil.
Place all ingredients in rice cooker and turn on. Serve with maple syrup, brown sugar or sweetner of your choice, along with some milk if desired.
Combine all ingredients in a medium heavy saucepan. Cook, stirring until the sugar is dissolved. While the mixture is still warm, glaze the cooled pastry.
Pre-heat oven to 180 celcius. Cook pasta with frozen veg in big pot of boiling water. Drain pasta & veg, and return to pot. Mix in can of soup, and transfer to casserole/baking dish. Sprinkle with grated cheese and bake for 10-15 min (until it looks good enough to eat!).
Place the potatoes in a large pot, cover them with water, and bring to a boil. Cook until the potatoes are tender. Drain the potatoes, allow them to cool completely in the refrigerator, then cut them into 1/4-inch slices. (You can also microwave or bake in the oven - your choice! And I usually don't allow them to cool all the way - just enough to handle.). Heat the oil in a large nonstick wok or skillet on medium-high heat. Add the potatoes, onion, mushrooms, the white part of the green onions, and seasoning or salt and pepper. Cook, tossing occasionally, until the potatoes are crisp and brown-approximately 10 minutes. Top the potatoes with the green part of the green onions, the avocado, nondairy sour cream, and hot sauce and serve immediately.
Cook and drain noodles according to package directions. Set aside. In a large skillet, brown ground beef, onion, red pepper and garlic over medium-high heat. Drain fat. To ground beef mixture in skillet, add salt, pepper, Worcestershire sauce, tomato sauce, diced tomatoes, water, oregano, basil and chili powder. Stir to mix well. Add noodles to ground beef mixture. Mix. In buttered 9x13" baking dish, layer half of ground beef/noodle mixture. Sprinkle cheddar cheese over all evenly. Top with remaining ground beef/noodle mixture. Cover with foil. Bake at 350 for 40 minutes.
Place into mix bowl and combine and set aside until needed. This mixture will fill 2 quart size container.
Add lentils, bay leaf, thyme, carrot, celery, and stock in a saucepan; sprinkle with salt and pepper. Bring to a boil, then decrease heat to low and cook, stirring occasionally, until the lentils are tender, about 30 minutes. Meanwhile, add olive oil to a small skillet over medium heat. Add the onion and cook, stirring, until it softens, about 5 minutes. Add in garlic and stir, then cook for 1 minute more and turn off heat. When the lentils are tender, discard the bay leaf and thyme sprigs and stir the onion mixture into the soup. Add more stock if the soup is too thick, then taste; adjust the seasoning and serve.
Cut up cauliflower and potato into 1 inch pieces. Peel garlic, keep whole. Add all to pot and fill with water to cover. Boil until paring knife goes in easily. Drain and add butter. Using an emersion blender or potato masher, mash to desired sonsistency (I prefer a little chunky). Season to taste and serve with anything you'd serve mashed potatoes with.
Preheat oven to 350 degrees Fahrenheit. Add the first 6 ingredients to a food processor and process on high until combined, stopping to scrape down the sides of the bowl if necessary. Next, add chocolate chips and pulse several times until the chips are combined. Spread the brownie mixture evenly in a greased 8x10 baking dish and bake for 30-35 minutes. Let cool before serving. NOTE: These brownies taste best when warm. Leftover brownies can be reheated for about 5-7 minutes in a 350 degree oven or toaster oven.
Whip cream until it is thick. Fold in powdered sugar. Place rasperries and water in a pan and allow to "stew" over low heat for a few minutes. Turn off and let cool. Whip egg whites 'til stiff peaks form. Fold into cream mixture. Gently fold raspberries and wine into cream mixture and spoon into champagne glasses.( Actually, any glass will do). Decorate with raspberry and leaf. Serve.
The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator. The next day, prepare potatoes and then prepare pastry. Preheat oven to 450 degrees F. Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot. Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water. Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes. Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender. Uncover and let rest about 5 minutes. Serve hot.
Combine first seven ingredients in a large pot and bring to a boil. Cover, reduce heat and simmer 5 minutes or just until vegetables are tender. Add spinach, mushrooms and angel hair pasta. Simmer 3 to 4 minutes or until pasta is al dente. Ladle into serving bowls, and sprinkle each with Parmesan cheese.
Mix all ingredients well and store in a tightly sealed container. To make Gravy: Discard all but 2 tablespoons of the oil used to fry the chicken (or melt 2 tablespoons unsalted butter) in a skillet. Over low heat, mix in 2 tablespoons of the Country Gravy Mix. Stirring constantly, cook about 2 minutes. Whisk in 1 cup chicken broth, scraping browned bits off bottom of skillet. Stir in 1 cup milk and bring all to a boil over high heat, stirring constantly. Reduce heat to low and simmer about 5 minutes. Serve immediately with chicken, mashed potatoes or biscuits.
Drain peas. In a medium bowl, combine oil, wine vinegar, garic, onion, salt and pepper. Mix well. Add peas and still well. Place in jar and refrigerate for 24 hours. Remove garlic after 1st day. Marinate for 2 more days before serving. Stores up to 2 weeks.
To roast peppers, place them on a rimmed baking sheet and place in oven directly under broiler. Check often and as each side of the peppers get blackened, turn the pepper. Continue to do so until all sides are completely black. Remove peppers from oven and place in a bowl. Cover bowl with plastic wrap. Set aside for at least 10 minutes while you roast the other vegetables. Once the peppers are out, reset the oven to 400F. Place eggplant and zucchini in a single layer on rimmed baking sheets. (You will fill more than one baking sheet. Be prepared to roast multiple batches.) Drizzle vegetables with olive oil and sprinkle with salt and pepper. Stir to coat with olive oil. Roast vegetables in oven for about 30 minutes or until vegetables are very soft, stirring occasionally. Meanwhile, cover the bottom of a large, heavy bottomed pot with olive oil and heat on stovetop. Add onions and garlic and cook on medium-low until golden and onions are soft. Back to the covered bowl of peppers! The skin should peel right off of the peppers now. Remove stem and seeds too, and slice into long thin strips. Add pepper strips and any juices into the pot with the onions. Add roasted eggplants and squashes to the pot plus the 2 cans of tomatoes. Season to taste with fresh or dried herbs (tarragon is lovely!). Stir and simmer on low for at least 30 minutes. Season ratatouille with salt and pepper to taste.
Pre heat oven to 180°C. Add all ingredients together in a bowl and mix together vigorously. Roll up into five separate balls. Place in oven for 25 minutes. Enjoy your Tibetan Flamonge.