HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick. In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. (This added butter could be optional).
Start by making the cream filling, you need this chilled to finish your tarts. Bring milk to just under a boil, in a heavy bottomed pan. Meanwhile mix egg yolks and sugar together in a heat proof bowl until it resembles a paste. Sift flour and cornstarch into eggs. Stir into eggs, the eggs will be like a thick. Paste. Stir out any lumps. add a small stream of the scalded milk to eggs,being careful not to add too much, as the eggs will cook and curdle. once the egg mixture is tempered, put the eggs/milk mixture into the pan with the rest of the milk, on medium heat. Stir or whisk constantly. The flour and starch will quickly thicken the creme. Do not stop stirring. Make sure you leave the creme to come to a boil, and big bubbles come to the top. Boil for at least 2 minutes, otherwise your creme will taste like flour, and will thin after cooling. Remove from heat, whisk in vanilla and brandy or other liqueur. Put into clean container and cover surface with plastic wrap so that a skin does not form. chill. Whisk again, or beat with an immersion blender just before assembling your tarts. Make pastry dough. I use a mixer. Beat butter until soft. add sugar, beat till light and fluffy. Add 1 egg, slightly beaten, mix until just incorporated. Whisk salt into flour. add flour and salt to mixer all at once and continue to mix on low speed until the mixture forms a ball. Divide dough into 6 equal size balls. Press each ball into about a 5 inch disk. Wrap each one in plastic wrap and refrigerate for at least 15 minutes. wit your fingers press the disk into the tart pans, going up the sides. The dough should come up and over the sides, trim excess with a knife. The crust will be about a quarter of an inch, make sure there us no space between the bottom and sides. Repeat for all 6.The prick the bottoms with a fork. Cover and put in freezer for 30 minutes. Bake on a cookie sheet in 350 degree oven for 17 minutes. They should be golden brown. Let cool. For glaze. heat apricot preserves in microwave until bubbly. Use a strainer and a spoon to make sure you remove any chunks from preserve. Glaze empty tart shells with apricot jelly. For topping. Slice kiwi fruit, arrange clean berries by type. Assembly. Remove tarts from pans and put on serving plates. Whisk creme. Fill each tart shell with creme, top with fruit, glaze fruit with pastry brush. Cover till ready to serve. Can be made hours ahead and kept in cool or refrigerator.
In a medium bowl, combine the flour, sugar, baking powder and baking soda. In a small bowl, combine the honey, orange juice, butter, egg substitute, and vanilla - mixing well. Stir wet ingredients into the dry ingredients - mixing just until combined. Coat 12 muffin cups with non-stick spray or line with paper baking cups. Fill each cup 2/3rds full with batter. Bake at 375 degrees until golden, about 15-20 minutes. Let cool 10 minutes before removing to a wire rack to let cool completely.
Cook onion and pepper lightly in butter with chili powder. Add kidney beans and seasonings and stir in the cheese until melted. Serve this beany Bunny peppery hot on tortillas, tortilla chips or crackers.
Medium size bowl, combine salmon, potatoes, cream, onion, peppers, parslye, and chives. salt and pepper to taste. Shape into four cakes. Coat with Parmesan cheese. Dip cake in beaten egg, let the excess run off, then coat with bead crumbs. Heat butter in non-stick pan. About 2 minutes each side. Great with a bed of couscous salad!
Preheat your oven to 180°C (360°F ) Oil side and line with baking paper the base of 20cm springform tin. Beat ricotta, feta, eggs and garlic until smooth. Stir in basil. Put into prepared tin and smooth top. Arrange tomatoes on top cut-side up. Bake in preheated oven for 1 hour or until set and golden. Cool completely before putting in fridge for at least1 hour to firm.
Melt chocolate bits in a microwave or double broiler, stirring frequently. As soon as chocolate is melted, mix Jack Daniels with the powdered sugar in a large bowl,and add to the melted chocolate, stir well, add nuts. Turn into a 13x9x2-inch pan and cover with plastic wrap. This sets quickly and you want to cool it long enough to set but still warm enough to cut. Since this is a no cook recipe regarding the booze be careful how much you eat and don't serve to minors.
Cook pasta shells in salted boiling water according to package directions. Immediately, drain and rinse in cold water. Let drain. Coarsely chop shrimp and tear crabmeat into small chunks. Mix together mayonnaise, sour cream and lemon juice. Season to taste with salt and pepper. Stir seafood, onion, peppers, parsley and pasta into mayo mixture. Cover and chill for at least one hour. Serve cold -- Enjoy! Keeps for up to three days in the fridge.
Put the cut-up butter in a 1-cup glass measure with a pouring spout, and microwave until completely melted and clear but not bubbling (or heat in a warm oven, 190°F., about 30 minutes). Skim off any foam from the top, and cool until lukewarm but still liquid. Combine the vinegar, water, and seasonings in a 3-cup, heavy-bottomed, non-reactive saucepan, and simmer slowly over medium-low heat until the liquid reduces to 1 teaspoon. Mix in 1/2 tablespoon cool water, strain the liquid into a cup, and return it to the saucepan. Whisk in the yolk, then 1/4 of the clarified butter. Place over medium-low heat, and continue whisking across the bottom and around the sides of the pan until the yolk-and-butter mixture thickens to a sour cream consistency. If the yolk is overcooked, it will start to scramble; if undercooked (as in "blender Hollandaise" recipes), it will taste raw. Dunk the pan briefly in cold water; then slowly dribble in the rest of the butter off heat, whisking constantly, without including the milky liquid at the bottom. When all the butter is absorbed, the sauce should be the consistency of a medium-thick mayonnaise; whisk in the cream (or water) so it forms soft, slowly dissolving peaks. To keep the sauce from congealing, set it in a pan of hot tap water, but the sooner it is served, the better. If the sauce overheats or the butter is added too fast, the oily fat can separate out. If that happens, during or after cooking, it is easy to fix: Put a teaspoon of water in a small bowl, add a spoonful of the separating sauce, and whisk them together until creamy; then gradually add the rest of the sauce, spoonful by spoonful, until the whole thing is reconstituted.
Spray a medium skillet with cooking spray and heat at the medium-high setting until heated throughout. Place turkey and garlic in the skillet and brown the ingredients until turkey begins to crumble. Add tomatoes, seasoning and pepper and stir contents until they boil. Cover the pan and simmer at a reduced heat for ten minutes. Remove from stove and set aside. Preheat the broiler. Slice polenta into 12-rounds. Set on a coated baking sheet and broil for ten minutes on each side. Remove tray from oven and place an even amount of the turkey mixture on each piece of polenta. Top with Cheese. This is a great tasting recipe that is well seasoned and easy to make.
Heat chicken broth and rosemary in the microwave until hot (2 or 3 minutes). Stir in 1 or 2 Tablespoons flour and set aside. Salt and pepper the steaks to taste Sear the outside of the steaks in a really hot pan (You can cook then reduce the heat and cook them to your desired level of doneness or slice and add to the sauce to continue cooking later). Remove from pan and let it rest covered in a separate covered container. Melt one tablespoon butter in the pan and cook mushrooms, shallot, and garlic over medium until soft. Add the chicken broth mixture and the wine. Cook down the sauce by about half. Add the last tablespoon of butter. Add the steak if you left it rare and cook until done. If you set the steak aside, serve the sauce over the steak. Yum!
In a small mixing bowl, combine the pecan butter ingredients; beat until well blended. Set aside. Rub salmon steaks with oil and season with salt and pepper. Grill, broil, or pan-sear for 4-5 minutes on each side or until salmon is cooked to desired doneness. Transfer to dinner plates or a serving platter. Top each with a dollop of pecan butter. Pass the remaining butter.
In a stockpot, combine the water, onion, celery, vinegar, bay leaf, tarragon, dill, and fennel. The pot should be not more than half full. Bring to a rolling boil, then lower the heat and simmer for 30 minutes or more. Place serving plates and plates in a warm oven or near the fire, if outdoors. Scrub the potatoes but do not peel them. Add to the pot along with the carrots. Cook at a rolling boil for 15 minutes. Divide the fish in 4 portions.Wrap 2 portions in well-washed cheesecloth. Repeat with the other two portions. Add to the pot. When the stock returns to a boil, lower heat to simmer and cook fish for 10 minutes. Remove the fish and vegetables to the warm platter and keep warm while you prepare the sauce. Bring the cooking liquid to a full boil and cook for 2 minutes to reduce it to 2 cups. Strain 2 cups of the liquid into a measuring cup. In a blender, grind the oats, dill and paprika to a fine powder. Add theoil and strained liquid. Process for 30 seconds. Transfer to a small saucepan. Bring to a boil, stirring constantly. When the sauce has thickened, taste and season as needed. Either pour the sauce over each individual serving of fish and vegetables or place it in a gravy boat and pass it separately. Garnish with lemon wedges. VARIATION: Use about a 2 lb whole, cleaned whitefish and cook it 15 minute.
Crepes: Prepare pancake mix according to package directions, adding a small amount of extra milk to give a thinner batter. Heat non-stick frypan, coated with cooking spray, over medium heat. Spoon 1/4 cup (60 mL) batter into pan; allow to spread to about 6 in. (15 cm) diameter and cook batter on both sides until light golden. Remove from pan& set aside, keeping warm. Repeat step 3 to make 8 crepes. Combine soup with tuna, green onion, celery, and milk. Bring to boil, stirring occasionally. Reduce heat and simmer 5 minutes. Spoon 1/4 cup (60 mL) filling along the middle of each crepe. Roll crepes to cover filling. Sprinkle Parmesan cheese and paprika on top.
Melt butter over low heat. Add lobster; cook for 3 minutes. Add seasonings and sherry. Beat egg yolks; add the cream to yolks; mix well. Gradually add the egg mixture to the lobster and cook, stirring until thickened. Make sure you stir while adding the egg mixture!
Heat oven to 400 degrees. Spray an 8x8 inch baking pan with no-stick spray. Core apples and cut a thin slice off bottom to stabilize in prepared pan, if needed. Combine cinnamon, nutmeg, oats, raisins and butter in a small bowl and mix well. Stuff apples with mixture and cover the pan with foil. Bake for 45-50 minutes or until apples are tender. Drizzle apple with caramel topping. Serve warm.
In a large full pot of heavily boiling water with salt or vinegar (to prevent discoloring) blanch cut Brussel Sprouts. (about 1 1/2 min.) place in a large mixing bowl to cool. (Edited 4/15/16: 1/4 the Brussel sprouts, length-wise, prior to blanch, include any loose leaves.). Preheat the oven to 350°. Bring chicken broth to a boil in a medium saucepan, add the quinoa and simmer covered for about 5-10 minutes while you prepare the other ingredients. In a large skillet, add olive oil, garlic (lightly season w/ Salt & Pepper) add and then brown the chicken. Remove the chicken and cut into approximately 1" cube size, place into the large bowl. To the simmering quinoa add the sliced mushroom with the 2 T. butter, stir turn off heat. Fry the bacon (in the same fry pan as the chicken) until 1/2 way done. Add the celery, onion, salt and pepper and saute until the vegetables are getting tender and the bacon is finished cooking. spoon into the bowl w/chicken and Brussel Sprouts. Remove most of the fat (from fry pan), Deglaze with white wine, reduce to approximately 1 1/2 T. Add to the bowl, add the Mushroom soup, cream, red pepper flakes and the quinoa/mushrooms. Stir well. Next add the shredded Gouda stir again. Transfer all into a 2" deep casserole dish, sprinkle with Paprika (for color.) Pop into a preheated 350° oven and bake for 30-40 minutes or until hot and bubbly. (Now there is plenty of time to do the dishes, and have a glass of wine.). Serve in a wide bowl w/ a couple slices of crusty bread. The finished dish will be similar to consistancy of "Beef Stew.". As a variation: You can thin (prior to baking) with chicken stock and serve over rice, if you wish to stretch for unexpected company.
Preheat oven to 350°. Spray a round cake pan with cooking spray. Peel, core, and quarter the apples. Wrap each apple quarter in a crescent roll. Place the apple crescents into the sprayed cake pan. In a saucepan, melt butter, and add orange juice and sugar. Heat to a slow boil, stirring continuously, until sugar is completely melted. Pour the sauce over the apple crescents. Bake at 350° until browned for 15-20 minutes.
Using a food processor grate the cauliflower into small pieces, if you do not have a food processor you can grate by hand. Place the grated cauliflower in a microwaveable bowl and microwave on full for 4 minutes, and leave aside until later. In a cup or bowl combine 2 tablespoons of soy sauce with the sesame oil and black pepper. In another bowl whisk the egg with half a tablespoon of soy sauce. Leave both aside. Now heat the olive oil in a wok or large pan. When hot, add the asparagus, peppers, shallot, and garlic and stir continuously for 2 minutes. Tip the vegetables in a bowl ready to put back in the pan. Leaving the heat on high still, add the egg to the pan and stir quickly, then as the eggs scrambles throw back in the vegetables with the chilli, cauliflower, spring onion and soy sauce mixture. Continue to cook and stir constantly for another 2 to 3 minutes, allowing all the flavours to fuse through and vegetable to cook evenly, then serve hot.
Season chicken with salt and pepper. Heat oil in large skillet over medium heat. Add chicken. Cook until lightly browned, about 3 minutes on each side. Reduce heat to low. Cover and cook for 10 minutes or until fork can be inserted into chicken easily. Remove chicken to serving platter. Keep warm. Drain oil from skillet. Add lime juice. Cook over low heat until juice begins to bubble, about 1 minute. Add butter, 1 tablespoon at a time, stirring until butter becomes opaque and forms a thickened sauce. Remove from heat. Stir in chives and dill. Spoon sauce over chicken. Serve immediately. Garnish with quartered lime slices and parsley.
Carefully measure all the ingredients into the pan in the order specified by the manufacturer. Set to whole wheat cycle.
Heat the chicken stock in a pot to a gentle simmer. Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour. Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time. Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.
Chicken -- Now you can buy your chicken breasts scallopini and pounded for you, and pay a pretty price. Or you can just buy a "regular" chicken breast and put them between some saran wrap and pound away. I use a meat mallet, but use a rolling pin or a can of vegetables, brick, back of a frying pan or pot. Anything will work. Just pound thin. Stuff the chicken -- season well with salt, pepper and Italian seasoning. Then then lay a slice of the ham down and then some shredded gruyere or slices or swiss cheese. Either works just fine and then roll up. Wrap 2 slices of bacon around the chicken roll and secure with a tooth pick. In a oven proof saute pan melt the butter and olive oil and bring to a medium hight heat. Then add the chicken and saute on each side until lightly brown, and the bacon begins to get crisp. Then transfer the chicken to the oven to finish cooking at 400 for about 10-12 minutes is all. Just makes sure the bacon is crisp and done. It doesn't take long. Remove and transfer to a plate and cover. It will continue to cook. Sauce -- get everything ready. This is a quick sauce. Once the chicken comes out just transfer the pan back to the stove top. On medium heat, add the onion to the pan and cook just a minute. Add the wine, broth and let reduce just a minute or so. Reduce the heat and remove when you add the cream, mustard and seasoning and herbs. Return to the heat and just stir and let reduce just a bit on medium low and heat to combine all the ingredients and naturally thicken. It takes 3-4 minutes if that. Dinner is served -- chicken is done and sauce is perfect. Serve the chicken roll with the creamy mustard sauce. As I said, I love some wild rice or rice pilaf with the sauce and some green beans on the side, but use anything you enjoy.
Dice ham into 1/2-inch cubes. Combine ham and cheese with macaroni, celery, onion and pickle. Mix mayonnaise and mustard,Salt and pepper to taste. Then stir into macaroni mixture, mixing well. Chill well until ready to serve, several hours for maximum flavor.
Place broccoli and broth in medium saucepan. Bring to a boil over medium-high heat. Stir in rice, cover. Remove from heat. Let stand 5 minutes. Stir in cheese, cover. Let stand 5 minutes. Stir until cheese is melted.
Soften cream cheese. Combine cream cheese and milk; mix well. Stir in cut up dried beef. Add green pepper, onions, and seasoningsl Mix well. Fold in sour cream. Spoon into baking dish. Heat pecans in butter, pat dry and sprinkle over mixture in baking dish. Bake at 350 for 20-30 minutes. Serve warm with crackers.
Preheat oven to 375 degrees F. To start the lasagnas: Cook hamburger meat, season to taste, drain. Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella-this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy). Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella. Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.
Boil rotini. (Package directions will indicate 8-10 minutes. My family thinks 'al dente' translates to 'raw', so I cook the pasta 4 or 5 minutes longer, until it tastes tender.). Drain pasta; rinse well with cold water. In a very, very large bowl, mix cooled pasta with zucchini, cucumber, sweet peppers, onion and olives, if desired. Stir in tomatoes. (I use a slotted spoon. That way, you get a little juice, but not an overwhelming amount. If fresh ones are in season, even better, of course!) In a small bowl, mix grated cheese with sesame seeds, poppy seeds, celery seeds, paprika and garlic powder. Sprinkle seasoning mixture over pasta; stir well. Pour Italian dressing over all, stirring well. Cover and refrigerate for 24 hours before serving. (Actually, I find this hits its' 'peak' at 48 hours. Stays good for several days after that, but finally begins to get mushy.).
Bake rolls following directions on package. In a small bowl, combine peppers, bacon and cream cheese. Mix well. In a large bowl, combine garlic, salt and pepper. Crumble beef over garlic mixture and mix well. Shape into twelve 3 to 4-inch patties. Spoon pepper mixture onto center of six patties. Top with remaining patties and press edges firmly to seal. Grill burgers and top with cheese. Split rolls and fill with burgers, tomato, lettuce and guacamole.
Combine all of the ingredients together in a small bowl. Store in an airtight container. To use on frozen fries: Combine frozen French fries with a 2 tbsp olive oil and a generous sprinkling of seasoning. Toss to coat. Bake the French fries per package instructions. To use on fresh fries: If using a two-step frying process, combine the fries with a generous sprinkling of seasoning after the first fry. Finish frying until they are crisp and golden brown. OR Sprinkle the seasoning blend over the French fries immediately after they come out of the oil. Note to self: made using 2tsp kosher salt and 1tsp celery salt.
In a small saucepan, saute the onion and green pepper in 2 tablespoons butter. Stir in flour until blended; gradually stir in the milk. Add chili powder and salt. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from heat; stir in the crab, mayonnaise and hot pepper sauce. Transfer to a greased shallow 1-qt. Baking dish. Melt the remaining butter and toss with bread crumbs. Sprinkle over crab mixture. Bake uncovered at 350F for 25-30 minutes or until heated through. Sprinkle with paprika.
Preheat oven to 160°C. Place the chocolate, margarine/butter, Natvia, coffee and water into a large microwave-safe dish and microwave on medium-low for 2 minutes to melt the chocolate. Stir the ingredients then return them to microwave for another 2 minutes on medium-low. Stir until all the ingredients are combined. Beat the egg whites then add them to the chocolate mix along with the apple sauce. Sift all the self-raising flour and cocoa into bowl then gently stir ingredients until they are combined. Pour the mixture into 19cm round cake tin coated with cooking spray and bake for 50 to 60 minutes or until the cake springs back when lightly pressed in the centre. Allow the cake to cool on a cooling rack, then spread the icing over the cake. Note: mud cakes can sometimes crack on the top. Any cracks can be covered up with the icing. Grind the Natvia into a fine power using a mortar and pestle. Put the ground Natvia into a bowl and sift in the cocoa. Add margarine/butter and milk until a smooth icing is made. Spread the icing over the cake, then refrigerate. Tip - for a thicker and milkier icing, add light milk powder to the icing mix.
Heat oven to 350 degrees. Sift all dry ingredients into a large bowl. Add vinegar to water and mix into dry ingredients. Add margarine and vanilla, mix again. Grease a 9 x 13" pan (use the margarine wrapper to grease the pan),lightly flour pan Pour mixture into prepared pan. Bake 30- 35 minutes, test for doneness by inserting a toothpick in the center of the cake Cool and frost with your favourite frosting.