HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened. Remove clams from the pot and set aside to cool. Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups). In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear. Add clam liquor and cook till potatoes are tender. In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several ladles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes. The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.
Preheat oven to 400F Spray a 1 1/2 quart gratin dish or other low baking dish with non stick cooking spray or lightly wipe with veggie oil. In a skillet cook the onions in the oil until golden brown and caramelized. Use medium high heat but stir frequently apprx 10 minutes. Add prunes, thyme, salt & pepper, mix well and remove from heat. Spread half of the parsnips in the bottom of the gratin dish, cover with the Onion Prune mixture, top with remaining parsnip slices Pour in the broth, cover tightly and bake for 1 hour or until the parsnips are soft& cooked Baste the top with some of the juice and broil for a few minutes until it is nicely browned Serve piping hot.
Combine turkey carcass and water in crock pot. Add salt, pepper, onion, celery, carrots, parsley, marjoram, and bay leaf. Cover Cook on LOW 5-6 hours. Remove carcass and bay leaf from cooker. Take meat off bones and return meat to broth. Discard bones. Add cooked noodles to crock pot. Cover and cook HIGH 20-30 minutes. Discard bay leaf. Serve hot. Variation: This recipe is designed for 4 1/2 quart crock pot. For 3 1/2 quart or smaller crock pot use chunks of turkey meat cut off the bones.
Steam green beans to the desired degree of doneness. Pour into a colander and rinse under cold running water for a few seconds to stop cooking process. Drain and pat dry. Whisk the salad dressing, soy sauce, sugar, lemon juice and wasabi paste in a bowl until the sugar is dissolved. Serve with the green beans for dipping.
Beat the cream cheese with melted chocolate, sweetener, and vanilla until smooth. Stir in nuts. Pour into 8" square foil-lined baking pan. Cover and refrigerate overnight. Serve chilled.
Put the chicken in a bowl and cover with evaporated milk, set aside. Mix the flour, cayenne pepper, paprika, cajun seasoning, parsley and lemon zest together and put into a large plastic bag. Shake off the excess milk from the chicken and add to the bag to coat in the seasoned flour. Chill until ready to fry. Combine all the ingredients for the coleslaw in a bowl and chill until ready to use. Heat the oil in a frying pan and cook the chicken for 5-6 minutes. Turn and continue frying until browned and cooked through. Drain each piece of the chicken on kitchen paper. Serve with coleslaw.
cut pita in half. place as much ham as you want in a pocket,fill on top with cheese then fill on top of the cheese with mashed avocado. grill for about 5-10 minutes until the cheese has melted. so good.
Peel and process garlic with vinegar in blender jar until finely chopped. Add soy sauce, catsup, bouillon cube and spice; blend smooth. Prepare all vegetables, cutting each vegetable in uniform-size pieces and keeping each separate. Trim, pare and cut carrots in half lengthwise. (If large carrots are used, cut in quarters or 1/4-inch thick diagonal slices.) Peel and cut onion in 8 wedges. Trim asparagus, peel stalks and cut into 3 1/2-inch lengths. Trim and cut squash in half lengthwise. (If only larger squash are available, use 2 and cut in quarters or thick slices.) Cut celery in 1/4-inch thick diagonal slices. Cut tomato into 8 wedges. Heat oil in wok or large skillet over high heat until oil ripples when pan is tilted from side to side. Add carrots and stir-fry 2 minutes, turning with broad spatula so carrots are coated with oil. Add onion wedges and fry 1 minute. Add asparagus, stir to coat with oil and add 1 tablespoon water. Cover at once with tight fitting lid and steam 3 minutes. Uncover, add squash, celery and remaining tablespoon water. Cover and steam 5 minutes or until vegetables are tender-crisp. Stir in tomato wedges and garlic sauce and cook, covered, 1 minute. Serve at once.
Cream shortening, brown sugar and egg until fluffy. Sift together flour, soda, cinnamon, nutmeg, cloves and salt. Mix with batter. Add raisins and walnuts. Drop by teaspoon on a greased cookie sheet and bake at 350° for 12 minutes.
Boil water Add tea bags and spices and steep for 5 minutes Add juice and sugar Simmer 15 minutes. Remove spices and serve.
Boil the broccoli and dried pasta in the same pan as per the pasta instructions. Use the sunflower spread flour and milk to make a white sauce and add 20g of the cheese and mix until melted and the cottage cheese and mix again. Add the cooked pasta and broccoli and the sauce to a oven proof dish and stir to cover all of it. Mix the remaining cheese and the bread crumbs and cover the top with them, grill for 5 mins until browned.
Brown the turkey over medium heat with the olive oil. Once it's cooked through (about 10 minutes), add the cranberries, apricots, green onions and paprika. Continue to saute for another 10 minutes, then stir in the chestnuts and sage leaves. Remove from heat and set aside. Combine the pureed pumpkin with the ricotta cheese and cardamom. Set aside. Preheat the oven to 375°. To assemble the lasagna, start with a layer of lasagna noodles, then turkey, then noodles, then pumpkin. Repeat. When you've used up all of your turkey, pumpkin and noodles, top the lasagna with mozzarella cheese and place a few sage leaves on top. Bake for 35 - 40 minutes, or until the cheese is brown and the lasagna is bubbly. Let stand for 10 minutes, then slice and serve.
Preheat oven to 400 degrees F. Rinse chicken inside and out. Pat dry with paper towels. Place in a roasting pan. Drizzle chicken with 1 T. of the oil and season with 1 1/2 t. salt and 1/2 t. pepper. Rub this into the chicken pieces. In a large bowl, combine the remaining oil, salt, pepper, potatoes, and rosemary. Pour into the roasting pan and spread into an even layer around and under the chicken pieces. Roast until the chicken is done (thigh reads 180 degrees on a meat thermometer), about 45 minutes.
place all ingredients in a blender and puree until smooth. pour into prepared 9" unbaked pie shell and bake at 350 for about an hour. make the day before serving and let sit overnight to properly set.
Mix all ingredients in a medium bowl. Taste and adjust seasonings, adding more lime juice, salt, pepper, and hot sauce if desired. Chill for at least 2 hours to allow flavors to mingle.
Toast fennel seeds on stove, keeping them moving constantly, until they turn a golden brown color, about 5 minutes. Allow to cool, then grind in spice grinder. Combine with salt, pepper, and parsley in small cup. If grinding your own pork, trim fat from pork and cut into 1" cubes. Combine the blend from Step 1 with the pork. If grinding your own pork, put in freezer for 1 hour before using in meat grinder. If not, then refrigerate until ready to use. Preheat oven to 400 degrees F. Place 4 eggs in a pot of cold water that just covers the eggs. Heat until the water achieves a rolling boil. Remove pot from heat immediately, and allow to sit for 8 minutes. Remove eggs from hot water and immerse in ice water. NOTE: 8 minutes give the eggs a soft center. Allow to sit for 10 minutes to hard boil eggs. To peel egg shell, tap the bottom of one egg to crack it. Use a spoon to carefully peel the shell away from the egg while rotating the egg. Repeat for each egg. Refrigerate until ready to use. If grinding your own pork, remove pork from the freezer and grind. Divide the sausage into 4 equal portions and flatten into a disc shape. Place the eggs in the center of the discs and carefully wrap the sausage around them, ensuring that there are no openings. Place the breadcrumbs in a bowl. Whisk the remaining egg in another bowl. Roll each sausage wrapped egg in the egg wash to fully coat, then roll in the breadcrumbs until fully coated. Place sausage wrapped eggs on an ungreased cookie sheet and cook for 30 minutes, until the outside turns golden brown. Combine mayonnaise, mustard, and lemon juice to create mustard sauce.
Place the stock in a large saucepan and bring to the boil over a high heat; reduce heat and keep at simmering point. Place a large heavy-based saucepan over a medium heat and add the olive oil, onion, salt, and half the butter; stir until the onions are translucent, add the rice and stir for 1 to 2 minutes, or until the rice is well coated. Gradually add all the simmering stock, a cupful at a time, stirring constantly and making sure the stock is absorbed before you add more; this should take 20 minutes and the rice should be al dente and creamy. Remove the saucepan from the heat, and then stir in the remaining butter, lemon zest, lemon juice and pepper to taste; cover the saucepan and let sit for 3 minutes for the flavours to develop. Meanwhile, pound the chilli and garlic in a mortar and pestle; place the extra olive oil in a frying pan over a high heat and heat until hot. Season the prawns with salt and pepper, cook for 2 minutes, shaking the pan, until the prawns are just opaque then add the chilli and garlic and cook for 1 minute; remove from the heat and set aside. Stir the risotto and divide between four bowls; toss the prawns with the parsley then place on top of the risotto, serve with lemon wedges.
Preheat the oven to broil. In medium bowl, combine mayonnaise, wine, scallion and mustard and mix well. Stir in the Swiss cheese. Place the 2 halves of bread, cut side up, under the broiler and toast lightly. Remove from oven and spread the cheese mixture evenly over each half. Return to the oven for 3-5 minutes or until the cheese is brown and bubbly. Slice bread and serve.
Stir the chocolate over simmering water in a double boiler until melted and smooth; remove from heat. Whisk in 1/2 cup sugar and corn syrup then the Kahlua. In a small bowl mix together the chopped walnuts and crushed wafers; add in the chocolate mixture and mix well. Shape into small balls. Place powdered sugar in a shallow bowl. Roll each ball in the powdered sugar to coat. Place in an air-tight container and refrigerate overnight.
In a medium saucepan, combine all sauce ingredients. Whisk constantly over medium heat until smooth and slightly thickened, 2-3 minutes; do not allow to boil or simmer. Remove from heat. Put shrimp pop ingredients in food processor and pulse until a chunky paste is formed. Pour oil onto a sheet pan and spread evenly. Using 2 spoons, form paste into quenelles. Place quenelles on oiled sheet pan, turning to fully coat. Refrigerate 30-60 minutes until firmed up. Preheat a grill (or grill pan) to high heat, or preheat broiler. Insert a skewer into each kebab. (If using broiler, do not use wooden skewers!). Grill pops over direct heat, or on grill pan, or under broiler, 2-3 minutes on each side. Serve warm with sauce on the side.
Mix first 5 ingredients together in a buttered 2 quart casserole. Top with crushed potato chips. Bake at 350 degrees for 45 minutes or until bubbly. Put soy sauce on the table for individual use.
Preheat oven to 375 degrees F. Combine flour, sugar, baking powder, salt and spices in a large mixing bowl. Mix with a fork. Add mangoes and stir to coat with flour. Combine yoghurt and cream and mix into flour mixture with fork until dough becomes thick and hard to stir. Using hand, knead the sticky dough in the bowl, turning and pressing the dough to incorporate the flour. Add more flour if you need it, a tablespoon at a time, until surface of dough is smooth, soft and no longer sticky. On a lightly floured surface, flatten the dough with your fingers to a 1/2 inch thick and, using a water glass, cut out circles from the dough mixture. Gather scraps and repeat until all the dough has been used. Place scones on ungreased baking sheet, leaving some room in between for them to rise as they bake, and brush lightly with some of the 10% cream. Bake 15-20 minutes, or until scones are golden brown. Serve warm with Sweet Buttery Topping. To make Sweet Buttery Topping: Beat topping ingredients together and pack into a pretty ramekin to serve. Refrigerate slightly if too soft.
You can use the apples for something and save the peels and cores. Place the cores and peels in a large, wide-mouthed jar. I used a 4-cup jar, but you can adjust the size of the jar to the amount of apple scraps you're using. Cover the scraps with water and stir in the honey. Add the apple cider vinegar is using(this may help to jump start the process of fermenting). If possible, use an unfiltered vinegar, like Bragg's or Heinz. This wasn't in the original recipe, but recommended by another blogger. Place a paper towel on top of the jar, and secure it with a band. Let the mixture soak for 2 weeks in a dark place, and then strain out the liquid. Return the liquid to the jar and cover it again with a paper towel and band. Leave it for 4 more weeks, stirring daily. Taste it and see if it has the acidity you would like. If it does, transfer it to a covered bottle for storage. If not, leave it in the wide-mouthed jar for a little while longer, checking every few days.
Mix all ingredients in order suggested by bread machine manual, process on bread cycle. Or -- process on dough cycle, remove dough, place in well oiled loaf pan, cover, let rise until doubled (about 30-45 min.), bake at 400 until golden brown,(about 20-25 min.) remove from oven, rub top with butter.
Combine all ingredients in a glass or non-reactive bowl. Filet Salmon or Trout and cut into desired pieces. Pour the brine into a freezer bag and add fish. Remove air, seal and place in the fridge, turning every so often. Brine for at least 8 hours, up to 24 hours. Remove from brine, rinse, pat dry and now you are ready to smoke.
cook bacon until lightly brown but still flexible (not crisp). remove from pan and let dry. Cook the shallots in the remaining bacon fat over low heat, stirring, until softened. Transfer shallots with a slotted spoon to a small bowl and leave any fat remaining in skillet. Preheat oven to 300°F. Place each chicken breast half between 2 sheets of plastic wrap. With smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast. Sprinkle chicken with lemon pepper (or ground black pepper and a little lemon zest) and salt. Place 2 1/2 slices of bacon lengthwise (parallel with grain of flesh) along middle of each breast. Top with shallots and Parmesan. Using plastic wrap to help you, tightly roll up each breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpicks. Add 1 Tbsp olive oil to reserved fat in skillet and heat over medium high heat. Brown roulades on all sides, about 5 minutes total. Transfer the skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes. Transfer chicken to a plate with tongs and keep warm, covered with aluminum foil. Pour off fat from skillet. (Careful! The handle is hot, use an oven mitt.) Add wine to the skillet and deglaze over medium high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon. Add garlic and butter. Cook mixture over medium low heat, stirring, for 1 minute. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer the sauce, whisking, 2 minutes. Pour through a fine mesh sieve into a small saucepan. Keep sauce warm. Remove the wooden toothpicks from roulades and cut crosswise into 1/2-inch slices. Spoon some sauce in center of each of 4 plates and arrange roulade slices decoratively on sauce.
Bake yam for 40-45 minutes at 400. (This will leave the yam baked nearly all the way through, but firm enough to slice when cool). Remove yam from oven and allow to cool enough so that you can handle it. When cool, remove skin and slice into 1-inch bite-size pieces. Melt 1 TBSP of butter in large skillet. Add chopped onion and pecans. Saute for a couple of minutes until onions pieces begin to turn brown. Add yam slices, maple syrup, and cinnamon and saute for 3-5 minutes, stirring often, or until yam pieces are hot and tender.
In your crockpot, combine the jelly, mustard, onion, garlic, and curry powder, and stir well to mix. Add the sausages and meatballs. Cover and cook: if meatballs are frozen, heat on high for 4 hours; if meatballs are thawed, heat on high for at least 2 hours. You can also use just all sausage or all meatballs.
Beat butter 30 seconds. beat in sugar, baking powder and 1/4 t. salt. beat in vanilla, egg and flour. divide in half. tint half red. knead in almonds in other half. cover and chill portions separetly for one hour. divide each portion in half. on lightly floured counter roll a red portion 12x8. on a wax paper roll a 12x8 almond portion. Flip almond portion onto red portion. roll up starting at long end. repeat with remaining portions. chill for 1-2 hours or until firm. preheat oven to 375. cut chilled dough into 1/4 inch slices. place 2 inches apart on greased cookie sheet. place cherry piece in center of cookie. bake 8-10 minutes. transfer to wire rack.
Remove stems from the chiles. Slice the chiles in half lengthwise. Remove the seeds and fibrous connective material attaching the seeds to the chiles. (I use the back of a spoon when I need to do this in other recipes) Pre-heat a 6-8-inch cast iron or heavy stainless steel skillet over medium heat. When hot lay the chile pieces in the pan and toast, turning after about 2 minutes. Add the water and lower the heat to bring the water to a simmer. Simmer for five minutes. Remove the chile pieces from the pan and place in blender. Measure out 1 cup of the chile-infused water and add to the blender. Add the remaining ingredients. Blend until smooth. Taste for seasoning. Pour into a sterile jar and seal. Keeps for 2 weeks in the fridge or you can freeze in a container or ice cube tray.
Brown ground beef in a non-stick skillet. Remove beef from skillet and drain. Return beef to skillet adding vegetables and rice. Cook over medium heat until rice is golden brown (about 10 minutes). Stir in beef bouillon,hot sauce, and parsley. Heat to boiling,simmer for 5 minutes. Pour skillet mixture into a 2 quart casserole. Cover and bake at 350 degrees for 50 minutes.
Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. Bake in a 375 degree F. oven for 40 minutes or until the filling is set. Cool on a wire rack.
Line cookies sheets with waxed paper. In small pan, melt chocolate coating over low heat, stirring constantly, until smooth. For each cookie bug, hold one cookie with tongs; dip entire top and sides in coating, letting excess drip off. Place cookie, coated side up, on cookie sheets. Cut pretzels into curved pieces for the legs. Dip one end of each leg piece in coating; place 3 legs on each side of cookie body. Cut 2 short pieces for antennae. Dip one end of each antennae piece in coating and place on top of cookie. Place 2 chocolate baking bits behind antennae for eyes. Let stand until coating is set before storing, about 10 minutes.
Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain. In a large saucepan or stock pot, heat the oil over medium-high heat, until almost smoking, and then add chicken, stirring constantly. Cook chicken 3-4 minutes or until lightly browned. Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes. Add the baby corn and stock and bring to a boil. Cook 3 minutes. Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes. Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes. Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot.
Slice tomatoes into an earthenware dish, sprinkle each layer with salt, and leave overnight. In the morning, boil the vinegar and spices, then strain. Slice the onions and add to the vinegar, drain liquid off tomatoes, and add to the other ingredients along with the raisins. Simmer until tender, bottle when cold.
Sift flour with soda and salt. Set aside. Beat butter until fluffy. Beat in sugar. Beat in peanut butter, egg, and vanilla. At low speed, add half flour mixture. Mix in the rest by hand to form a stiff dough. Refrigerate 30 minutes. Meanwhile, make the filling (I am told that one can easily melt chocolate chips in a microwave, but I have not tried it. If you know how to do it, have at it!) Melt chocolate over hot (NOT BOILING) water, add butter. Cool. Divide dough in half. Roll each half into a 8x10 inch rectangle on a lightly floured surface. Spread each with half the filling. From the long side, roll each rectangle tightly like a jelly roll. Gently press edge to seal. Wrap separately, seam side down, in saran wrap or foil. Refrigerate until firm, about 8 hours or overnight before slicing and baking. (They will keep in the fridge for a little over a week.) Preheat oven to 375, and place 1/2 inch slices 1 1/2 inches apart on a greased cookie sheet. Bake 6-8 minutes or until lightly browned. Let cool for a few minutes on sheet, then cool on wire rack. Makes 40 cookies all together.
Place all ingredients in blender or food processor. Process until smooth and desired consistency. Serve immediately. Enjoy!
COOK THE SPINACH (if using fresh spinach): Heat a very large, deep skillet over medium heat. Add all the spinach with the water still clinging to its leaves, you may have to firmly pack it. Cover the pan tightly (weight the lid down, if necessary). Leave the spinach to cook for about 2 minutes, then turn it over so that the wilted leaves are on the top. Cover and repeat the process a few times more, until all spinach is nicely wilted. Remove from the heat and cool to room temperature. Drain spinach and reserve the pot that you cooked the spinach inches DO NOT WASH OR WIPE CLEAN. If you don't have a salad spinner (OR if using frozen spinach), squeeze the spinach dry with your hands a little at a time, squeezing as much liquid as possible from the leaves. Use paper towels and gently blot the spinach to help it dry. Chop the spinach leaves coarsely and set aside. MAKE A ROUX: In a medium saucepan, melt the butter over medium heat. Stir in the flour with a wooden spoon, to make a loose paste. Cook for about 1 minute. As soon as it balls up into a paste, exchange the wooden spoon for a wire wisk and in a steady stream, whisk in the warm milk. Stir slowly, until the roux comes to a simmer, about 2 minutes, stirring continuously, until the sauce has thickened. Add the cream, salt, and pepper, and stir for 1 minute more. Remove the pan from the heat and stir in the cheese to melt. ONION MIXTURE: In the same skillet where the spinach was cooked, heat the olive oil over medium heat. Add the onion and garlic and saute, stirring occasionally, for about 5 minutes or until onions are translucent. ASSEMBLY: Add the cooked spinach and the cheese sauce to the pan and stir together over medium heat until well mixed and heated through. Taste for seasoning, and transfer to a heated and covered serving dish.