HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop morels finely. Sprinkle with lemon juice. Melt 1/3 of the butter in a pan and cook the onion and garlic in it until soft and yellow, but not brown. Add morels and cook until juices are absorbed by the mushrooms. Season to taste with salt and pepper. Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot stock, gradually, stirring constantly to avoid lumps. Simmer 20 minutes. Add the mushroom mixture and simmer an additional 10-15 minutes. Correct seasonings. Take off heat and add cream. Serve hot. (from The Curious Morel, and Basically Morels).
Mix all broth ingredients and bring heat in a saucepan. Meanwhile, make wontons by laying a wonton wrapper down and placing the shrimp in the middle with the back of it facing the edge. Wet your finger with water and wet edges. Fold edges together and pinch to seal. Fold all 3 points together and wet them to fuse them. Heat broth to a low boil and add wontons. Boil for 4 minutes. Top with green onion.
Using a food processor, blend all the ingredients except the coconut, pulsing until mix forms a mass. Form rounded teaspoons of mix into balls. Roll and press coconut into the balls. Chill, loosely covered for at least 4 hours or overnight.
In a bowl whisk together all marinade ingredients until well blended (remove 3-4 tablespoons to brush on the shrimp while cooking). Pour the marinade into a large resealable plastic bag; add in the shrimp, seal bag and toss to coat the marinade with the shrimp. Refrigerate for 2 hours. Soak the wooden skewers in cold water 30 minutes before threading. Set grill heat to medium-low. Thread the shrimp onto the skewers piercing once near the tail and once near the head; discard the marinade. Grease the grill grate. Cook shrimp for about 5 minutes per side or until opaque, brushing frequently with the reserved marinade.
Put all ingredients in a bowl and mix together. Bake in a greased & floured or baking paper lined 20cm cake pan for 40-45minutes at 170'C or until springs back when touched lightly with finger. Remove from oven and leave in tin 5 mins before removing to a wire rack to cool.
Rinse the rabbit pieces in cold water and pat dry. In a deep wide skillet with a lid, put the oil, celery, garlic, and the rabbit in a single layer. Cover and simmer over low heat for about 2 hours. Turn the meat once or twice. If some of the ingredients begin to scorch, add a little water. After 2 hours, the rabbit may have thrown off a lot of liquid. Uncover the pan, turn the heat up to medium, and cook until the liquid has evaporated, turning the meat from time to time. Add the wine, rosemary, salt and pepper. Simmer, uncovered, until the wine has evaporated. Dissolve the bouillon cube, tomato paste, and sugar in the warm water. Pour it over the rabbit, and cook gently for another 12 to 15 minutes, basting and turning the rabbit two or three times. Serve immediately, accompanied by polenta if desired. (The dish may be prepared entirely ahead of time. Reheat gently with 2 to 3 tablespoons of water over low heat, covered, turning the meat occasionally.).
Brown turkey and onion in large skillet over medium heat, stirring to separate meat. Combine turkey mixture, tomato paste, salsa, cilantro and salt in slow cooker. Cover; cook on low 4-5 hours. Just before serving, melt butter in small saucepan over low heat. Stir in flour and salt; cook 1 minute. Carefully stir in milk. Cook and stir over low heat until thickened. Remove from heat. Combine sour cream and sprinkle of ground red pepper in small bowl. Stir into hot milk mixture. Return to heat; cook over low heat 1 minute, stirring constantly. To serve, spoon 1/4 cup turkey mixture into each taco shell. Spoon sour cream mixture over taco filling.
Place coriander, anise or fennel, black mustard seeds, cumin seeds and Jamaican allspice in a dry skillet over medium heat. Stir seeds together until mixture smells fragrant. Remove from heat and grind in a spice grinder. Stir in turmeric and cinnamon. Dredge meat with 1 tbsp (15 mL) curry mixture, reserving remainder. Season with salt. Heat oil in a saute pan or deep skillet over high heat. Add meat in batches and sear until well browned on all sides, about 4 minutes. Remove from skillet and reserve. The meat should be rare. Add more oil to skillet, if needed, reduce heat to medium and add onion, red and yellow peppers, sweet potato and 1 tbsp (15 mL) spice mixture (there may be some left over). Saute until onions are softened. Add tomatoes and stock. Bring to boil, reduce heat and simmer for 20 minutes or until sauce is thickened and sweet potato is cooked. Stir in lime juice. When ready to serve, reheat sauce and add meat. Simmer together for 5 to 8 minutes or until meat is hot and a little more cooked. Sprinkle with coriander just before serving.
Heat the oil in a large, heavy-bottomed pot over medium heat. Add the cubed squash and toss to coat; cover and cook, stirring occasionally, for about 20 minutes; the pumpkin will still be slightly firm. Add the onion, green bell pepper, tomatoes and minced habanero chili pepper to taste, stirring to combine. Add salt to taste and cook, stirring occasionally to make sure the mixture isn't sticking and is still a little juicy, for about 8 minutes; taste and adjust seasoning as needed. The onion and bell pepper will still have a slight crunch, and the mixture should be shiny. Reduce the heat to low and cook for 15 minutes, adding oil as needed to keep the mixture moist. Remove from the heat and let sit for 20 to 30 minutes to allow the flavors to blend. Taste and adjust seasoning as needed. When ready to serve, place spoonfuls of the mixture on small tostadas. Sprinkle with the cheese.
Coat prawns in flour. Heat clarified butter or vegetable oil on high heat. Add prawns to saute pan. Coat with steak seasoning (your favorite store brand like Lawry's or Johnny's will work fine). Add garlic to pan. To make the spice mixture, mix cayenne pepper, black pepper, salt, red pepper flakes, thyme, rosemary and oregano. Grind them together in a spice grinder or food processor. Top prawns with 1 1/2 tablespoons of the spice mixture. Add white wine, beer and Worcestershire sauce to pan. Simmer 2-3 minutes until prawns are cooked. Swirl in butter to finish the sauce. Serve with a thick rustic bread.
Pour 5 cups of water into a pot and add 12 dried anchovies(heads and tails only). Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes. Set aside the stock and take out the mushrooms and chop them into small pieces. Heat your earthen ware (or ceramic pot, or regular pot) on the stove and put 2 tsp of olive oil. Chop 100 grams of beef and put it into the pot and stir it. Add the chopped shiitake mushroom and stir it. Add 2 tbs - 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute. *tip: 2 tbs-mild,3 tbs-medium,4 tbs-hot,5 tbs (1/4 cup)-suicidal hot ! Pour 2 cups of the stock you made. It will be sizzling. Don't be afraid! It's just TOFU stew! Add 2 tbs of fish sauce. Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot. When it boils, add 2 chopped green onions. Crack eggs and drizzle some sesame oil before serving.
cook raisins in water til there is 1 cup of water left add sugar and butter while rasins are hot then add dry ingredients and egg and vanilla put in pam sprayed pan bake 10 minutes at 400 degrees im guessing a cookie sheet here guys.
Brown meat and place in stockpot with garlic, onion, boullion granules, salt, pepper, lentils and carrots. Simmer while preparing celery and potatoes, approximately 10 minutes. Add celery and potatoes to soup stock. Add remaining ingredients and simmer until potatoes and carrots are tender, approximately 20 minutes more. It may be necessary to add more water. Serve.
Wash lentils and black eyed peas; combine in a large kettle with water and salt. Simmer until almost tender, about 30 to 40 minutes. Add noodles and parsley. Make meatballs by mixing beef, onion, cinnamon, pepper, and salt. Blend well. Shape into 1-inch meatballs. Drop into simmering soup and cook for about 30 more minutes, or until meatballs are done and noodles tender. Crush the dried mint and combine with pepper and cinnamon. Ladle soup into soup plates or large bowls and sprinkle with the mixed spices. Makes 6 servings. Soups and Stews The World Over.
prepare sauce: In large saucepan, mix diced tomatoes, Puree, paste, brown sugar, 1/2 teaspoons salt, Worcestershire sauce and allspice. Heat to boiling. Reduce heat. Cover and simmer for 15-20 minutes. While this is simmering, remove and discard the tough outer leaves from cabbage. Remove 2 large leaves and set aside for later -- Cut out stem of cabbage with a paring knife; Scrape out a cavity in the center of cabbage, leaving 1" shell. (I do this with an old ice cream scoop that I've sharpened). Dice up the cabbage you've removed. In another large saucepan, cook ground venison, onion, garlic, salt, pepper flakes and black pepper and 1 cup of diced cabbage until meat is browned and cabbage is tender, about 15 minutes. (I usually save the rest of the diced cabbage for another use). Drain off fat if you want to, and return to the pan. Stir in cooked rice and about 1/3 of the Sauce mixture. Remove from heat and. Fill cabbage shell with the meat mixture. Place the cabbage, hole-side-up, into a Dutch Oven or Slow-Cooker. Cover the hole with the two reserved leaves. Ladle half of the remaining sauce / cabbage mixture over and around the stuffed cabbage. If using a Dutch Oven; Bring this to the boil over high heat. As soon as it starts to boil, Reduce heat to Low. Cover and simmer until cabbage is tender, about 1 1/2 hours. If using a slow cooker; Set temperature to high for 30 minutes, then reduce to low setting and cook for 2-2 1/2 hours, or until cabbage is cooked thru. To serve: place cabbage in a deep platter, Cut in wedges. Spoon on some of the remaining sauce over each wedge.
Preheat oven to 300°F. In medium bowl combine flour, baking soda, and salt. Mix well with wire whisk; set aside. In large bowl with an electric mixer blend brown sugar and white sugar at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture, pecans, and white chocolate, and blend at low speed until just combined. DO NOT OVERMIX! Drop by rounded Tablespoons onto ungreased cookie sheets, 2-inches apart. Bake 20-22 minutes or until edges just begin to turn golden brown. Use spatula to transfer cookies immediately to a cool, flat surface.
Heat oil in a heavy-based saucepan. Brown beef in batches over high heat and remove from pan. Reduce heat, add carrots, celery, onion and garlic. Cook for 5 minutes. Add wine, bring to boil and scrape base of pan to loosen sediment. Cook until wine has almost evaporated, return beef to pan with tomatoes, stock and bay leaves. Season to taste. Cover and cook over low heat for about 1 1/2 hours or until beef is tender. When ready to serve, bring a large pan of salted water to the boil. Add fettuccine and cook according to packet instructions. Drain and return to pan with butter and parsley. Toss until butter has melted. Divide between serving plates and spoon over sauce.
Preheat oven to 375 degrees. Heat the oil in a small pan. Add onion and garlic until golden. Beat eggs in large bowl with electric mixer until light and lemon in color. Stir the cooked onion, garlic, feta parsley, dill and spinach. Season with salt and pepper and nutmeg. Remove the fillo dough from the package; unroll and place on a large sheet of waxed paper. Fold the fillo crosswise into thirds. Cover with another sheet of waxed paper and damp cloth. (Phillo dough dries out very fast). Lay one strip of fillo at a time on a flat surface and brush immediately with melted butter. Fold the strip in half lengthwise. Brush with butter again. Place rounded spoon of spinach filling on the end of strip; fold over corner to make triangle. Continue folding end to end, as you fold a flag. Brush top with butter. Repeat the process until filling is used up. Place triangles in single layers, seam side down on ungreased jelly roll pan. Bake for 20 minutes, or until lightly browned.
Beat the shortening and white syrup together. Add salt and vanilla. Continue beating while adding the powdered sugar and milk alternatively.
heat olive oil in frying pan, add garlic and fresh ginger (if using powdered, add after adding broccoli), saute about one minute. add broccoli, cover and cook till bright green and slightly tender, stirring occasionally. Remove from pan to serving dish. Sprinkle with soy sauce and cover. serve immediately, before the broccoli wilts.
Melt bacon grease in boiler. Add carrots and enough water to cover the top of carrots. Cover with a lid and place on medium heat and bring to a boil. Turn heat to low and simmer for 30-45 minutes or until the carrots are tender when pricked with a fork. When carrots become tender pour half of the water off. Add melted butter,sugar and honey to carrots. Place lid on pot and cook until completely tender.
Combine juice, soy, brown sugar, bourbon, pepper, garlic powder and oil in a bowl. Remove all skin from the salmon. Place the salmon in a glass dish side by side. Pour some of the marinade over (reserve some for basting while grilling). Refrigerate for at least 1 hour a few hours will be even better. Drain and grill over med.-high about 5-7 minutes per side or until fish flakes-basting with the reserved marinade.
Use the two eggs and milk to prepare the cornbread as directed on the box. Bake in a 9X13 pan at 400 degrees 20 - 25 minutes. Allow to cool. In a large skillet cook beef, sausage, celery, onion and bell pepper. When meat is just about done, add the margarine, poultry seasoning, salt and pepper. For the next part you will need a HUGE mixing bowl, but don't worry, when you add the wet ingredients the mixture will shrink down. Finely crumble the cornbread into the mixing bowl. Mix in the Pepperidge Farm Dressing. Add meat mixture, 2 cans of soup and 2 cans of broth (If making the night before save one of the cans of broth to pour over just before baking). Place in a 5 quart baking dish. Bake in 350 degree oven for 1 hour. If making the night before, store in the refrigerator. The next day, poke holes in the dressing and pour the saved can of broth over the top. Bake as directed above.(If it appears dry, add more broth). Note: Can also be heated in a crock pot on high for approximately 3 hours to save oven space. Note: If this makes too much for your family then before baking remove half of the dressing and freeze for later use. Just thaw, then pour chicken broth over the top and bake accordingly.
Melt butter in a pan 8 x 8-inch, add sugar, cream and chocolate, stir gently until chocolate melts. Boil without stirring to 238 degrees or until mixture forms a soft ball when dropped in cold water. Remove from heat. Let stand until cool and add flavoring. Beat with a wooden spoon. Pour 3/4-inch thick into a buttered pan and mark in squares. Makes about 24 pieces.
Dissolve coffee in water in a pitcher. Add milk, brown sugar, and almond extract. Stir well and pour over ice cubes into parfait glasses. Top each glass with a scoop of ice cream.
Combine cereal, oats, raisins and yogurt. Let stand to soften. Combine flour, sugar, baking powder and soda, salt, cinnamon, and nutmeg in a large bowl. Cut in margarine until crumbly, then add cereal mixture and stir until just moistened. Turn onto a floured surface and knead 10 times or until smooth. Flatten to a 9 inch circle or 2 x 6 inch circles. Sprinkle with sugar and cinnamon. Place on a greased cookie sheet and bake at 425 F for 20 minutes, then cut into wedges!
Watch the video: https://www.youtube.com/watch?v=C10J_6j1AyY. With a wire whisk, mix together oil, milk, egg, sugar and lemon zest. Stir together dry ingredients. Then gently stir into wet ingredients until moistened. Add chopped pecans and chopped fresh or frozen cranberries. (I use a nut chopper to chop first the pecans, then the cranberries.). Spoon batter into greased muffin pans. Bake at 400 degrees for 15-20 minutes, until an inserted wooden toothpick comes out clean. Remove from pans and serve. Makes about 10 regular size muffins.
In a large skillet over medium heat, saute the sausage and bell peppers in oil for about 8 minutes, until the pepper is tender. Stir in the shrimp and saute for 2 more minutes until the shrimp ar no longer translucent. Spoon about 2 Tbls of filling into each radicchio leaf. Roll each leaf and fasten with an olive studded toothpick.
Whisk together all of the dressing ingredients and set aside. Combine the cabbage, bell peppers, celery and onions in a large bowl. Add the dressing and toss well. Chill for at least 15 minutes before serving.
Whisk together marinade ingredients and set aside. Trim fat from beef and cut into bite sized chunks;. Place beef and marinade in a plastic bag and refrigerate 4-6 hours or overnight. When ready to cook, oil grill and heat barbecue to medium-high. Cut peppers into squares. Alternately thread beef and peppers onto skewers, and save marinade. Place skewers on grill. Grill with lid closed, turning occasionally and brushing with marinade, for 5 minute Discard remaining marinade. Continue grilling, uncovered, until meat is lightly charred and resists slightly when pressed, 4 to 8 more minute Remove to a platter and sprinkle with mint. Serve with lime wedges.
Combine chicken, 3 cups of water, salt and bring to a boil. Melt half the butter in pan. Add peeled plantains, cinnamon.Mash and mix well for one min on medium heat. Remove chicken from broth, discard chicken broth or reserve for later cooking. Lay the chicken breast flat and cut from right to left through the center making two halves, add a tablespoon of plantain stuffing on the bottom half of the breast and add a 1/8th teaspoon of butter on the plantain stuffing for taste. place the second half of the chicken breast on top like a sandwich. Place chicken breasts on a baking tray and cover with aliminium foil. Bake the dish in a pre-heated oven for 10 minutes over a low heat.* Make sure to cover chicken with foil to keep the top layer from hardening. To make the sauce boil a cup of water and add the remaining ingredients except corn starch. In a bit of cold water ( about 1 ounce) drop one table spoon of corn starch and mix well. Add this mix slowly to the tamarind sauce, and keep stirring on low heat for 5 minute To make the sauce spicer or sweeter or tangyer you can add more chile powder or honey or tamarid to please your taste buds. To serve: Place chicken breast on plate add 3-4 tablespoons of tamarind sauce on top. Garnish with cooked plantain slices and corriander.
* Make cake mix ACCORDING TO DIRECTIONS ON box. Add in 2 packages of hot cocoa powder to the batter. Bake according to directions on box. * Allow cake to cool completely. * Crumble cake into large bowl. Make sure it is finely crumbled with no big pieces. Add vanilla frosting. You don't have to add the whole tub - I use about 2/3. Just enough to make the cake stick together. * Shape cake into balls. Don't make them too big. Once shaped, put into the freezer for about 30 minutes. * Melt candy coating according to directions. * Drop cake ball into the candy coating and gently toss with a fork to completely cover. Place ball on wax paper. If you have a fork mark, just dab some candy coating on to cover. * Dip 2-3 balls and then sprinkle with hot cocoa mix while still wet. Repeat until all balls are covered. * Allow to set until completely dried.
Mix together all the ingredients except Fritos. Cover bottom of glass baking dish with Fritos. Pour soup mixture over fritos and heat for 30 minutes at 350 degrees.
Heat oil in a medium nonstick skillet over medium high heat. Add onion, green pepper, and garlic, stirring frequently until soft. about 8 minutes. Add Cajun seasoning, chili powder and cumin. Cook 1 minute. Add rice and stir constantly until grains are coated, about 1 minute. Add tomatoes and water; bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Add chicken and olives; cook covered, until rice is tender and chicken is heated, about 5 more minutes.
Combine all ingredients except chicken in a plastic bag. Stab the chicken a few times to make sure it soaks up all the goods, then add to the liquid. Place in fridge for at least a few hours. Remove chicken from marinade and grill until done turning once.
1. Preheat over to 350. 2. Melt butter and mix with other crust ingredients. 3. Press and spread crust over a 9X13 pan and bake for 15 to 20 minute. 4. Let cool. 5. Melt cream cheese and mix with other 2nd layer ingredients. 6. Spread 2nd layer over 1st layer. 7. Prepare 2 small packages of coconut cream pudding as stated on package but only use 3 cups of milk for both packages. 8. Let cool. 9. Spread on this last layer. 10. Put remainder of cool whip on top. 11. Brown coconut for about 5 minutes. Be careful as it will burn easily. 12. Then sprinkle coconut over cool whip.
Boil elbows until done. Drain, and rinse. Pour 1/2 into 6 quart Crock Pot. Add 1/2 of the evaporated milk. Add 2 Cups of Shredded Cheese. Stir a little. Pour remaining elbows. Pour in rest of milk. Add rest of Shredded cheese. Beat eggs, and add in garlic, salt & pepper. Pour over noodles and stir. Cover, and cook on high for 3-5 hours, stirring occasionally. When finished, wait until cooled down and enjoy!
In a 3-quart pan over low heat, heat butter until melted. Remove from heat and stir in sugar, eggs, vanilla, flour, peanut butter, and baking powder until smoothly blended. Evenly spread batter in a buttered and floured 8-inch square pan. Bake in 350°F oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes. Run a knife between pan rim and baked brownie. Cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares. Store in airtight container up to 2 days, or freeze to store longer.
Separate broccoli into bite-sized florets. Peel tough skin off stem and qarther it into 2 inch pieces cut slantwise. Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and place on platter or in a bowl. In a small bowl combine soy sauce, vinegar, sesame oil, 1/4 teaspoon salt and sugar. Pour mixture over broccoli, toss. This salad can be served hot or cold, your choice!
Preheat oven to 350°F. Soak apricots in boiling water. Pour yogurt over cereal to soak while mixing other ingredients. Sift flours with baking powder, baking soda, salt, and sugar. Add egg, oil, and honey to cereal mixture and mix well. Then add flour mixture and stir only enough to dampen flour. Drain apricots. Chop finely and stir into batter. Pour into greased 8 x 4 inch loaf pan. Bake at for about 50-60 minutes or until cake tester comes out clean. Cool in pan for 10 minutes. Remove from pan and finish cooling on rack. Wrap in wax paper and store several hours or overnight before slicing.
In a small skillet, cook the beef, onion, green pepper, celery and garlic over medium heat until meat is no longer pink and vegetables are tender. Drain off any juices. Transfer to a 1 1/2 quart slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours.
Preheat oven to 400 degrees. Pour melted butter in 13 x 9 pan. In a medium bowl mix Bisquick and creamed corn. Drop by teaspoons onto melted butter. Turn over to coat top and sides with butter. Bake 15-20 minutes until golden brown.
Preheat oven to 350°. Crush pretzels in a blender. Add sugar and butter and Mix well. Press into a 9 inch pie plate. Bake at 350° for 8 minutes and cool. Add desired filling.