HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a large saucepan with water. Add the chicken, sliced onion, parsley, salt and pepper. Cook over moderate heat until water is boiling, reduce heat and simmer for about 40 minutes until the chicken is cooked through. Allow the chicken to cool slightly (about 10 minutes) in the water. Remove the chicken and when cool enough to handle, remove all flesh from the bones. Set to one side. Drain and reserve the stock that the chicken has been cooking in to make the sauce. While the chicken is cooking, cook the tagliatelle to packet instructions, drain and place is large, shallow baking dish. Turn on oven - moderate heat. For the mushroom mixture, cook the diced onion in the oil, after about 4 mins add the garlic, mushrooms and capsicum. Cook for a further 3 minutes, then add the garlic and pepper. Cook for a further minute. Remove from heat. Add the chicken and mushroom mixture to the tagliatelle. To make the sauce, add the butter to a small saucepan, melt and then add flour. Mix, then add the milk and mustard. Stir a then let simmer and thicken. When starting to thicken, add some of the reserved stock. Keep simmering for a further 5 minutes, or until the sauce is thickened. Add half the cheddar cheese mixture to the sauce to thicken more. Pour the sauce over the tagliatelle/chicken/mushroom mixture. Sprinkle the remaining cheddar cheese over the dish, and then top with parmesan. Cover with foil and place in a preheated moderate oven for about 40 minutes. Serve with salad and crusty bread.
In a soup pot or other big pot saute the red onion for 5 minutes, in medium heat. Add jalapeno pepper and saute for another 2-3 minutes. Add the cumin, garlic powder and Kahlua and stir well, making sure the Kahlua does not dissolve completely, for about 1 minute. Add tomatoes, chicken broth, and salt and pepper and bring to a boil. Decrease heat to low and let simmer for 25 - 30 minutes.
Heat one cup of cream in small saucepan. Whisk in cocoa powder. Bring to simmer. Whisk unti cocoa powder is well incorporated. Remove pot from heat. Stir in chocolate until completely incorporate. Put mixture into a metal bowl and add remaining cup of cream. Set bowl over a larger bowl half filled with ice ater to help cool it down. Place a mesh sieve of bowl with the chocolate mixture. Put on cup of milk, sugar cinnamon, salt cayenne, expresso powder into a saucepan and heat until steamy (not boiling), stirring to incorporate spices and dissolve sugar. Place egg yolks in a medium sized bowl. Slowly pour heated milk and mixture into egg yolks, whisking constantly so the egg yolks are tempered by the heated milk, but not cooked. Use a rubber spatula to scrape warmed egg youlks back into saucepan. Stir milk egg mixture constantly over medium heat with wooden spoon, scraping bottom as you stir, unti mixture thickens and coats spoon so that you can run your finger across coating and have the coating not run. This can take anywhere from 3 to 10 minutes, depending on how hot your burner is. If the custard base doesn't coat the back of spoon, it's not ready. As soon as mixture coats the spoon, remove from heat and immediately pour over mesh sieve into bowl of chocolate cream mixture. (The sieve is there to catch any curdled bits). Stir into the cream mixture. Add a teaspoon of vanilla. Let mixture cool a bit in the ice bth and then chill in refrigerator until completely chilled, a couple of hours or over night. Right before churning, add 2 tablespoons of brndy to mix. This is optional, but willhelp keep the ice cream from getting to icey if stored beyound a day. Churn miture in your ice cream maker according to manufacturer's instructions. Store ice cream in an airtight container in freezer for several hours before eating. The ice cream will be quite soft coming out of the ice cream maker, but will continue to harden in your freezer. If you store for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.
Cream the butter and icing sugar (which I believe is also known as powdered sugar or confectioners sugar) until light and fluffy. Add the flour and custard powder, and mix to a firm dough. Take spoonfuls of the mixture and roll into balls about the size of a walnut. Place the balls on a greased baking sheet and flatten slightly with a fork. Bake at 350F (180C) for 10 to 15 minutes, until lightly golden. Cool on a wire rack.
In large bowl, toss stew meat with seasong salt and worchestershire sauce. Sprinkle flour over meat and toss to coat well. In large Dutch oven, brown meat in salad dressing. Reduce heat to low and slowly add beef broth, stirring constantly and scraping up browned bits of flour and meat from bottom of pot. Add next 9 ingredients, stirring to combine; increase heat to medium-high and bring to boil. Reduce heat to low; cover and simmer for 1 1/2 hours, or until meat is very tender. Add potatoes, carrots, celery, and onions. Cover and simmer for 45 minutes or until vegetables are tender. Taste and adjust seasoning with salt and pepper. Discard bay leaf before serving.
Place the bulgur, pear nectar, 1 cup of water, bulgur, cinnamon nutmeg and salt into a medium saucepan and bring to a boil. Add the diced pears, mix, and cover pan. Reduce heat to a very low flame and simmer until liquid is absorbed and bulgur is tender, about 12-15 minutes. Spoon into 4 bowls and top each with 2 tablespoons vanilla yogurt.
Preheat oven to 400°F. Line a 9- by 12-inch pan with parchment paper, butter the paper, and set aside. Melt the butter in a large skillet over medium heat, add the onions and pepper, and cook until softened. Place the buttermilk, egg, sour cream, and pepper in a large bowl and whisk. Add the corn-bread mix and stir until combined. Stir in the onion mixture. Pour the batter into prepared pan and spread evenly. Bake for 12 minutes and transfer to a wire rack to cool. Lift the parchment to release the corn bread from the pan and use a cookie cutter to cut 20 rounds from the bread. Spread 1/2 teaspoon of chutney on 10 rounds. Evenly divide the cheese among the 10 rounds and top each with a remaining corn-bread round. Heat a large skillet over medium-low heat and lightly brush each sandwich with olive oil. Place the sandwiches in the skillet, 5 at a time, and grill until the cheese melts and the bread is golden. Serve immediately.
To make creole sauce: whisk together all the sauce ingredients; set aside or chill until ready to use. To make the fritters: drain and flake the crabmeat; remove any bits of shell; set aside. In a mixing bowl, add the biscuit mix and next 5 ingredients; stir to combine; make a well in the center of of the dry ingredients. In another bowl, mix together the milk, egg, lemon juice, and Worcestershire sauce; add this mixture to the dry ingredients; stir just until moistened. Add in crabmeat and stir minimally to combine. Add oil to the depth of 2 inches in a dutch oven or electric fry pan; heat oil to 375°. Drop batter by teaspoonfuls into the hot oil; fry (a few at a time) for 30 seconds or until golden, turning once. Serve immediately with creole sauce.
Slice the celeriac and carrots in a food processor. Put into a pan and pour over enough boiling water to cover. Add a pinch of salt. Boil for 10 to 12 minutes until tender. Drain the vegetables and whizz in food processor until it is a rough mash. Divide between four plates and serve.
In a large skillet, melt butter; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender. Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm.
For cannoli cream, in a medium bowl, stir together ricotta cheese, sugar, and vanilla. In a small chilled bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form (do not over-beat.) By hand, gently stir the whipped cream and about half of the chocolate pieces into the ricotta mixture. (If desired, mixture can be made up to 2 days ahead; refrigerate, covered.). To serve, divide strawberries among 8 dessert dishes. Spoon cannoli cream over the berries. Sprinkle with remaining chocolate pieces.
In shallow saucepan, bring 3 cups water and salt to boil. Add carrots, celery, onion and bay leaf; cook for 4 minutes or until tender. Using a slotted spoon, transfer vegetables to bowl; set aside. Add chicken to pan; bring to simmer. Cover and simmer over medium-low heat, turning once, for about 12 minutes or until no longer pink inside. Discard bay leaf. With slotted spoon, transfer chicken to serving plate and keep warm. In small bowl, mix together sour cream, flour, lemon juice, allspice, cloves and pepper. Pour 3/4 cup poaching liquid into small saucepan; whisk in sour cream mixture. Bring to simmer; cook, stirring, for 3 minutes or until thickened. Add pickle and reserved diced vegetables; return to simmer. Stir in all but 2 tsp of the parsley; pour over chicken. Sprinkle with remaining parsley.
In bowl cream the butter, sugar and maple flavoring until smooth. Stir in walnuts. Shape into 1in balls. Place on waxed paper-lined baking sheets. Freeze until firm. Melt chips together, dip balls and place back on the wax paper lined sheets. Refrigerate until hardened. Store in the refrigerator.
Combine all ingredients in a bowl. Do not overmix. Pour into greased 8x8 baking dish. Bake at 400 degrees for 20 min or until edges are golden brown or toothpick tests clean.
Heat oven to 250 deg;F Spray a large roasting pan with non-stick spray. Combine cereal,nuts, and coconut in roasting pan. Set aside. In a microwave-safe glass 1 cup measure, combine butter with brown sugar and honey. Heat in microwave for 1 minute on high. Stir well. Add spices and stir again. Cool slightly. Pour honey mixture over cereal mixture, stirring gently to coat everything evenly. Sprinkle with salt, if desired. Bake for 45 minutes, stirring every 15 minutes. Add fruit during the final stir and bake 5 minutes more. Cool in pan for 15 minutes, then stir and cool completely. Store in an airtight container.
Slice a bit off the skin side of the eggplant so they lie flat, and score both sides in a criss-cross pattern. Heat your grill to medium. Combine hoisin and oil, and whisk vigorously, set aside. Brush both sides of your eggplant halves with 1/2 tablespoon oil, and season with salt. Grilled until charred and tender, approximately 5-7 minutes. With a brush, generously coat both sides of eggplant with the reserved hoisin/oil mixture. Return eggplant to grill and allow to glaze 1 minute per side, no more, as it will burn. Serve immediately! ENJOY!
In a food processor, add 2 cups flour, 1/4 cup sugar, 2 egg yolks, and 1/2 lb. butter (2 sticks, cut up into pieces). Pulse until mixture is crumbly and butter is incorporated into the flour (be careful not to overdo it). Put mixture in a 13x9 pan which has been sprayed with butter-flavored cooking spray (or, use additional butter). Spread mixture and pat down. Heat open jars of jam in the microwave for a minute or two so that jam will spread easily over the crumb mixture. Spread the 1.5 jars of jam over the mixture in the pan. (Pro Tip: buy three jars so you have enough jam for two batches!). Repeat steps 1 through 4 above, but this time pulse a little longer so that the crumb mixture is a little chunkier (not much though!) and sprinkle over layer of jam. Bake at 350 degrees for about 1 hour or until golden brown.
Preheat oven to 350 degreesF. Place Brie on a cookie sheet and spread the chutney on top, leaving a 1/2 inch border Place the almonds around the border. Bake for 15 minutes. Carefully transfer warm brie to a cheese board and surround with apples and french bread.
Place ingredients in the pan of the bread machine in the order recommended by your manufacturer. Select Basic Bread cycle, press start.
Prep: Use two forks to gently flake apart cooked salmon. Soften Boursin Cheese slightly in microwave (10 seconds). Blend Boursin Cheese and flaked salmon. Serve with crackers. Basic salmon cooking instructions: brush salmon with olive oil - then sprinkle with rub (Salmon Rub or Old Bay Seasoning). Bake 10-12 minutes at 425 degrees - remove from oven when you see dots of white coming from inside - these are the cooked protein solids and at this point, it's almost OVER-done.
Mix biscuit crumbs and butter together. Press over the base of the 22 cm springform pan. Cook for 10 minutes in an oven preheated to 180 degrees celsius. Beat cream cheese until smooth. Add cottage cheese, sugar and eggs - beat well. Mix drinking chocolate and water together to form a smooth paste. Add to cheese mixture and mix thoroughly. Stir through chocolate pieces. Pour over prepared base. Bake at 170 degrees celsius for 45 minutes or until set. Stand for 15 minutes before serving warm. If desired, serve with a rhubarb or berry sauce.
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel the shrimp and devein if you wish. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately. Spoon the ceviche into sundae glasses, martini glasses, or small bowls and garnish with sprigs of cilantro and slices of lime. Serve with tortilla chips if desired.
Using a 4 liter pot, cover the rice with water and bring to boil. Simmer for 20 minutes, then cool until cold. Add the eggs, parmesan cheese, salt, parsley and garlic and mix by hand. Mold the balls into desired shape. Then fill a deep frying pan with mazzola oil ...enough to cover at least half of a rice ball...heat oil and carefully add the rice balls. The balls will cook fast, so make sure to turn them quickly, when golden brown place on plate to cool.
Wash fillets; pat dry with paper towels. Dip each fillet in flour, then in egg; then dip in flour again, coating completely. Let fillets stand on waxed paper 15 minutes to set coating. Meanwhile make sauce: In hot butter in medium saucepan, saute onion and shallots until tender- about 5 minutes. Add wine, lemon juice, and ginger. Simmer, uncovered 5 minutes. Sprinkle chives over sauce; keep warm while frying fish. In hot butter in large skillet, fry fish, over low heat, until they are golden on both sides and tender. To serve: Arrange fish on serving platter; pour sauce over fish.
Remove the pits from the apricots and stew them gently with the water and sugar until tender. Puree the cooked fruit. Cool. Stir the liqueur into the cold apricot puree and adjust the sweetness to your liking. Layer alternative spoonfuls of apricot mixture and sour cream into six indidual serving glasses. Chill before serving.
Mix cabbage, onions, green pepper, celery and broken noodles in a bowl. In a small bowl, mix the oil, sugar, vinegar and the spice packet from the noodles. Add dressing to the salad and toss well. Let stand 5 to 6 hours, or overnight, in fridge. Just prior to serving add slivered almonds and sunflower seeds and toss well.
1. In a pressure cooker. Pour 1 + 1/2 tbsps and heat it.Add cinnamon, cloves and fennel. when fennel starts spluttering, Add onion saute till translucent. Add ginger & garlic paste and cook in low flame till it turns golden and raw smell disappears. 2. Add mutton, tomato, chili powder, turmeric, mutton masala and salt. Cook till the water oozes out of mutton (red meat) and reaches gravy consistency. 3. Now add water, close the lid, put the cooker whistle and cook in medium flame till 20 minutes And let it sit for 5-10 minutes. 4. In a deep curved pan pour the remaining oil and heat it. Add the curry leaves. After the spluttering add the cooked mutton (red meat) and saute till it becomes thick or till it reaches gravy consistency. And serve.
Mix equal parts of ingredients together. For a single serving the measure is 1/3 cup each **for girls night we doubled the tequila**. Serve over ice. Garnish with a strawberry or mint.
Brown ground beef, drain fat. Combine all other ingredients and pour over ground beef. Simmer and serve :).
Slice the chicken breasts into four long strips; set aside. In a large skillet melt 1/2 cup butter with the olive oil over medium heat; add green onions, red pepper flakes, Italian seasoning and garlic; cook stirring for 2 minutes no more than 2 minutes or the garlic will start to burn) then stir in lemon juice. Add in chicken strips then sprinkle with seasoned salt and black pepper; cook stirring with wooden spoon over medium heat for 3-4 minutes. Reduce heat to low and cook for about 15-20 minutes or until the chicken is thoroughly cooked through. Add in whipping cream and Parmesan cheese, stirring continuously until heated and mixed through, about 6-8 minutes (there might be traces of butter around the edges of the skillet, don't worry everything will mix in together once it is tossed with the pasta). Add in cooked pasta; toss with the cream sauce to coat, then sprinkle with more Parmesan cheese.
Shake with ice and strain into a. martini glass. Garnish with fresh berries on a. skewer.
Brown linguica on stove top with diced onions and let cool slightly. Combine all remaining ingredients then fold in cooked linguica and onions. Pour into greased baking dish and bake covered in a 350 degree oven for about 30 minutes then remove the cover and bake for an additional 15 minutes.
Preheat the oven to 450*. Lightly grease a large sheet pan or shallow roasting pan with oil. Arrange the green beans in a single, uncrowded layer on the prepared pan. Drizzle the oil over the beans and roll to coat evenly. Roast for about 15 minutes, or until the beans are well browned, shaking the pan occasionally for even cooking. Transfer the beans to a shallow serving bowl or platter and sprinkle with salt . Serve immediately.
Combine cheese, flour, and salt. Stir this mixture, along with the milk and butter into the noodles. Pour the noodle mixture into a buttered shallow pan. Combine the sliced frankfurters with the brown sugar, miracle whip and mustard. Spoon evenly over top of the noodles. Bake at 375*F for 20 minutes. Recipe can be doubled very successfully.
Preheat oven to 350 degrees. Spray a 9x9 baking pan or line with parchment. Combine all ingredients together, except for lingonberry preserves. Mix on low speed until crumbly. Set aside one cup of crumb mixture. Press remaining crumb mixture onto bottom of prepared pan. Spread the preserves evenly. Crumble rest of mixture over the preserves. Bake approximately 45 minutes or until lightly browned. Cool and cut into desired servings.
mix tahini with olive oil pour in a little at a time until tahini is more of a thick cream not a paste make sure before you scoop out the tahini that it is not seperated in the container. start with 2 lemon's juice. mix tahini and 2 lemons with all the other ingredients and blend until smooth in a food processor. add salt and lemon to taste (if desired). I like to make a dip with a large spoon and add a little more olive oil to the center of the dish always better with WARM bread or falafel.
Cut sea sticks in half lengthwise. Cut cucumber lengthwise into narrow strips. Halve avocado, remove pit and slice into strips. Remove center ribs and shred lettuce. Mix one cup of water with the rice vinegar in a small bowl and set aside to use as hand vinegar, to rinse your hands and keep the rice from sticking to them. Place a piece of plastic wrap on a bamboo rolling mat. Place a piece of nori, rough side up on the plastic wrap. Take a handful of rice and spread it over half of the nori, leaving 1" on the far side of the nori clear. Repeat to cover the other half of the seaweed sheet. Arrange 5-6 shrimp in a row about 2" from the close edge. Add a row of sea sticks, then a row of shredded lettuce. On top of the shrimp, place slices of avocado and shredded carrots so the ingredients are piled like logs of wood. One third of each of the filling ingredients should be used for each roll. Pick up the mat from the near side and roll it up, pressing gently. Remove from rolling mat. Repeat steps to make two more rolls. Cut each roll into 8 slices. Serve with soy sauce, wasabi and pickled ginger.
Preheat oven to 375°F. In a large bowl, combine butter, sugar and eggs. Add bananas and vanilla, mix well. Add the rest of the ingredients, with dates and nuts last. Drop dough onto cookie sheet (sprayed with non-stick spray), and flatten slightly. Bake 12 minutes or until done.
FOR THE CAKE: Position a rack in the center of the oven and heat to 350°F Butter a 9-inch springform pan, and line the bottom with a round of parchment or wax paper. Dust the inside of the pan with flour, tapping out the excess flour. Combine the eggs and sugar in a bowl of a heavy duty electric mixer. Place the bowl over a medium saucepan of simmering water over medium heat (the water should not touch the bowl.). Whisk until the eggs are very warm to the touch and the sugar is dissolved (rub a bit of the egg mixture between your fingers to check for grains of sugar). Attach to the mixer and fit with the whisk. Beat on medium high speed until the mixture is tripled in volume and very light and fluffy, about 3 minutes. Meanwhile, in a small saucepan, heat the milk and vegetable oil until hot to the touch (about 120 F.). Pour into a medium bowl and stir in the vanilla. Sift the cake flour, cocoa, and salt together. Sift HALF of the cocoa mixture over the egg mixture. Using a large balloon whisk, fold in the cocoa mixture. Sift the remaining cocoa mixture over the batter and fold. Whisk a large dollop of the batter into the milk mixture. Fold this mixture back into the batter. Pour into the pan and smooth the top. Bake until the top springs back when pressed in the center and the sides are barely beginning to shrink from the pan, about 30 minutes. Cool on a wire rack for 5 minutes. Remove the sides of the pan, invert onto the rack, and remove the bottom of the pan and the paper. Reinvert the cake onto another rack, right side up. Cool completely. Make ahead: The cake can be prepared up to 2 days ahead, covered tightly in plastic wrap and refrigerated, or frozen for up to 1 month. FOR THE SWEETENED WHIPPED CREAM: Pour the cream into a well chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces in the cream and stand in firm peaks when the beaters are lifted. Make ahead: The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid. Kaffeehaus.Rick Rodgers.
1. Add all ingredients together and bring rice to a boil uncovered under medium heat. Turn to medium low, cover and continue to cook untill rice is done. Discard bay leaf and serve.
Peel, seed and cube papaya into large bite-size pieces. Add all other ingredients. Stir and refrigerate for 30 minutes, for flavors to blend.
For vinegrette: Combine salt, pepper, 2T. sugar, vinegar, oil, and tobasco. Shake or whisk to combine. For candies almonds: Combine 1 T. plus 1 teaspoons sugar in a small non-stick pan. Stir over low hear until carmalized and brown. Remove from pan onto waxed paper and separate as much as possible. Allow to cool completely. For Salad: Combine remaining ingredients. Toss in vinegrette, then almonds. Serve immediately.