HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a large saucepan over medium heat, add onion and saute until translucent, about 3 minutes. Turn heat up to high and add ground beef. Cook until meat is browned well, stir in celery and cook 5 minutes longer. Stir in rice and turkey liver and cook 3 minutes. Add all remaining ingredients, season generously with salt and pepper. Your bird is ready to be stuffed! To prepare chestnuts: I do them in the pressure cooker. Rinse chestnuts and put them in the cooker. Add enough water to cover by a good 2 inches and throw in 2 tblsps salt (this will be drained off anyway- but gives the chestnuts better flavour). Boil for 5 minutes (after pressure starts). Turn off heat and leave on element 15 minutes longer. Drain. When cool enough to handle, cut off'nib' with a small, sharp knife and peel. Get the papery stuff off too. This is not so easy- some chestnuts peel easer than others, but they are so good and this is so totally worth it! If you don't have a pressure cooker, you can boil them in a regular pot for about 25 minutes. You could also use the vacuum-packed, cleaned chestnuts available, but I don't know if they'd be as tasty. I would guess that just over 1 lb of cleaned, cooked chestnuts would equal a 2 lb, uncleaned weight.
Brush a 30 x 20cm/ 12 x 8 inch ovenproof dish with oil. Melt the butter in a large pan. Add the flour and stir over a low heat until the mixture is lightly golden and bubbling. Mix together the milk, creme fraiche and peppercorns and gradually add to the pan, stirring between each addition until the mixture is smooth. Stir constantly over a medium heat for 5 minutes, or until the mixture boils and thickens. Boil for a further minute, then remove from heat. Stir in 115g/ 4oz of the cheese and let cool slightly. Gradually add the beaten eggs, stirring constantly. Pour a third of the sauce into another bowl to make the topping and set aside. Add the pesto and grated carrot to the remaining sauce, stirring to combine. Preheat the oven to 150 C/ 300F. Beginning with one-third of the carrot mixture, make alternate layers of carrot mixture and lasagne in the prepared dish. Use three layers of each, finishing with lasagne sheets. Spread the reserved sauce evenly over the top. Sprinkle with the remaining grated cheese. Set aside for 15 minutes before cooking to allow the pasta to soften. Bake for about 40 minutes, or until the sauce has set and the top is golden brown. Remove the lasagne from the oven, cover and let stand for 15 minutes- this will ensure that it will slice cleanly and easily. Garnish with parsley and serve with fresh crisp salad.
Heat the butter and oil in a large skillet over medium-high heat. Add the shrimp and saute until they begin to turn pink, tossing several times. Add the garlic and saute an additional minute. Add the lemon juice and white wine and reduce for one minute, then add the salt, pepper and parsley to taste.
Preheat oven to 350°. Line a cookie sheet or jellyroll pan with aluminum foil. Line pan tightly with crackers broken into fourths. In a large saucepan bring butter and brown sugar to a boil. Let boil for 3 minutes, stirring occasionaly. Spread butter/sugar mixture evenly over crackers. Bake for 350° for 5 minutes. They are done when crackers appear to be floating. Sprinkle with semi sweet morsels. Spread evenly as they melt, if not melting well, return pan to oven briefly. Sprinkle walnuts over chocolate and press firmly. Refrigerate until hard. Peel foil from cookies and break apart into separate pieces.
In a large soup pot melt butter and saute onions, ginger,& garlic until translucent. Mix in curry, cinnamon, bay& fresh thyme. Add carrots, stock, salt& pepper and bring to a boil. Reduce flame and allow to simmer until carrots are tender (about 15 minutes). Remove from heat. Remove bay leaves. Puree soup. Whisk in half& half cream. Garnish soup with fresh cut chives.
Melt the butter in a soup pot. Add the onions and cook. (over medium heat) until just soft. Cut the sweet potatoes into 1/3-inch slices. Add to the onions and cook for 1 minute. Add the broth, water, ginger and thyme. Bring to a boil, reduce the heat and simmer until all ingredients are soft (about 20 minutes). Carefully puree the soup (in small batches) using a blender or food processor. Return the mixture to the pan and whisk in the milk. Check the seasonings. Chill thoroughly. Served cold, garnished with parsley.
Preheat oven to 350. Grease and flour or line* 12 wells in a muffin tin. Set aside. In a large bowl, mix together the eggs, oil and buttermilk. Add in all of the dry ingredients, including spices. Mix thoroughly. Stir in pecans and zucchini. Fill the prepared wells about 3/4 of the way. Bake 30-40 minutes or until a toothpick inserted into the center of the center muffin comes out mostly clean.
Melt butter in a large skillet, and stir in olive oil and garlic. Saute over low heat until the garlic is slightly brown. Stir in the green beans, and season with salt and pepper. Cook until beans are thoroughly heated, about 10 minutes. Turn off heat and sprinkle with Parmesan cheese.
Take the pineapple chunks, wrap them in bacon, hold them together with toothpicks, and you're done with preparation. In and offset firebox smoker, they'll be done in around 2 hours at 250 degrees F. If you're doing them on a charcoal grill, they need to be watched and turned so nothing burns. A year or so ago I served these to a bunch of folks at a large gathering. I had underestimated the number of folks who would show up for supper. Even so, I figured one or two per person would be enough. I was wrong. They were all devoured, leaving none for Linda and I! And, I got requests to do it again next time. Fine results for such a simple thing.
Place chopped potatoes in a pan and pour vegetable broth over to cover. If it doesn't cover completely, add enough water to do so. Bring to a boil, then cover and simmer for 10-15 minues or until tender. Drain potatoes, return them to the pan, add the butter and mash the potatoes with a fork. Add milk and sour cream and stir to thoroughly combine. Season, if necessary, and serve.
Prepare and bake pie crust as per directions on package or recipe. Cool completely. For raspberry layer, combine sugar, cornstarch and 1/8 teaspoon salt in medium saucepan. Stir in water gradually. Cook and stir on medium heat until mixture comes to a boil and is thickened and clear. Add gelatin. Stir until dissolved. Stir in raspberries. Refrigerate until slightly thickened. For cream layer, combine cream cheese, 1/3 cup confectioners' sugar, vanilla and 1/8 teaspoon salt in medium bowl. Beat at medium speed of electric mixer until smooth. Beat in whipped cream. Spread half of cream mixture in bottom of cooled baked pie crust. Top with half of raspberry mixture. Repeat layers. Refrigerate 1 hour. For drizzle, combine chocolate and shortening in small microwave-safe bowl. Microwave at 50% (MEDIUM) for 1 minute. Stir. Repeat until melted and smooth. (Or, melt on rangetop in small saucepan on very low heat.) Stir in 3/4 cup confectioners' sugar and 1/8 teaspoon salt until fine crumbs form. Stir in milk, a little at a time, until mixture is of desired consistency. Drizzle over raspberry layer and edge of crust. Refrigerate at least 1 to 2 hours before serving.
Finely chop the ham in a food processor. In a large bowl, mix all the ingredients together well. Season to taste with pepper. Spread on crackers or bread.
Place all ingredients except corn in a food processor. Process in an on-off manner for about 1 minute. Transfer to large bowl & stir in corn manually. Refrigerate overnight to allow flavors to blend. Serve with chips, crackers or toast.
In a soup pot over medium heat, melt butter. Add celery, onion, garlic and potato and saute for 5 - 7 minutes. Add flour and stir constantly for 1 minute. Slowly add stock, wine, white pepper and desired amount of cayenne. Bring to a boil; reduce heat and simmer for 15 - 20 minutes (stirring often), or until veggies are very tender. Stir in cream and blue cheese. Heat through but do not allow to boil. Add salt, if needed. Serve.
Bring a large pot of water to a boil. Cut onion into thin slices and mince garlic cloves. In a large skillet, warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes. Add the tomatoes, oregano, basil and pepper, and bring to a boil over medium-high heat , breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp. Add the pasta to the boiloing water and cook until al dente 10 to 12 minutes, or according to package directions . Shell and devein the shrimp. Uncover the sauce and bring to a boil over medium-high heat. Add the shrimp, reduce the heat to low, cover and simmer for 3 minutes. Add the olives and half the feta cheese and stir to combine. Drain the pasta and serve topped with the shrimp and sauce. Garnish each serving with remaining feta cheese.
In a warm oven, let dough rise until double. Combine cheeses and pepper and set mixture aside. Roll dough into a 10 x 16 inch square. Spread melted butter over entire surface of the dough square. Sprinkle the cheese/pepper mixture over prepared dough and roll up beginning at the 16 inch side. Fold ends under and place on greased cookie sheet with seam side down. With a sharp knife cut about 3-4 slants diagonally across the top. Plcae in a warm oven and let rise until double again. Heat oven to 375°F and bake for 20-25 minutes or until golden brown and loaf sounds hollow when tapped. Slice and enjoy! Many people enjoy dipping this bread in red sauce.
Preheat oven to 350. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to the flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350 for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.
Mix 1 T. cocoa with 3 T sugar in small bowl. Line bottoms of three 8-inch layer pans with wax paper, spray with non-cooking spray and dust sides of pan with cocoa/sugar mixture. In a saucepan over medium low heat, combine 3/4 cup cocoa, 3/4 cup sugar, 1 egg yolk, and 1/2 cup milk. Cook, stirring constantly to prevent sticking, until thickened. Cool. Cream butter until light and fluffy; add remaining 1 cup of sugar, beating until well blended. Add 1 egg and 2 egg yolks; mix well. Stir in sifted dry ingredients alternately with sour cream and mayonaise. Add vanilla and cooled cocoa mixture. Beat remaining (3) egg whites until stiff; fold into cake batter. Pour batter evenly into the three pans. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completelybefore frosting. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They'll defrost quickly once assembled. You'll be glad you did this, trust me.). Chocolate Frosting:. Melt chocolate with butter in Microwavable bowl for 1 minute, stir to combine; stir in sour Cream, vanilla and salt. I pour this mixture into my stand mixer then slowly beat in powdered sugar Until desired spreading consistency. Cake Assembly:. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. TIPS:. Making a crumb coat of frosting-a thin layer that binds the dark crumbs to the cake so they don't show up in the final outer frosting layer-is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you "mask" your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Once the cake is fully frosted, it helps to chill it again about 30 minutes to let it firm up.
Pour caramel sauce over cheese block, sprinkle heath bits on top serve with apple slices or graham cracker sticks. Note: I used shortbread cookies from Dollar Tree.
In a blender, combine the ingredients for the masala paste blend it to a smooth paste; set this masala paste aside. Cut into the baby eggplants up to about 1/4 inch from the stem, without breaking up the stem, into roughly lengthwise quarters gently separate at the slits, while holding the stem tight, and slather on the masala paste into the slits of the eggplant, in a thin layer, taking care not to break apart the eggplant; set aside. Or use the long thin eggplant cut into 1 inch slices and make a cut halfway through to slather the masala into and on the slices. Heat 2 Tbsp of oil in a pan, add the diced onions and a pinch of salt and any remaining marsala paste left over after coating the eggplants; saute till onion turns translucent about 4-5 minutes. Add the diced tomatoes and the rest of the spices, stir till well-incorporated. Season with salt to taste. Gently place the 'stuffed and coated' eggplants into the sauce so they are mostly submerged, cover and let it simmer over medium low heat till eggplant changes color and is cooked through but not mushy about 20 minutes. Add a little water if there is not enough moisture for cooking, try not to stir at this point as the eggplants might fall apart. When tender stir gently, garnish with cilantro and serve warm with roti or naan or over basmati rice.
Combine flour, baking powder, salt, 2/3 cup sugar, 4 T cocoa, and coffee granules in a large bowl. Combine milk, oil, and vanilla; add to dry ingredients, stirring well. Spoon batter into an 8" square pan coated with cooking spray. Combine remaining 1/3 cup sugar and 2 Tbs cocoa. Sprinkle over batter. Pour boiling water over batter (DO NOT STIR). Bake at 350F for 30 minutes or until cake springs back when lightly touched in center. Serve warm, topped with ice cream.
Preheat oven to 350 degrees. Coat a 2 1/2-quart casserole with nonstick cooking spray. In a large skillet, brown ground beef over medium-high heat. Remove from heat and drain if necessary. Stir in tomato sauce, onion, taco seasoning mix, and garlic powder; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place half of the tortilla chips in the casserole dish and top with half of the ground beef mixture, then half of the sour cream mixture. Sprinkle with half of the Monterey Jack cheese. Repeat layers. Bake, uncovered, 30 to 35 minutes, or until cheese melts and casserole is heated through.
Mix the flour, poultry seasoning. and salt substitute in a plastic bag. put chicken in, shake to coat. Set aside. In a small container, mix the wine, broth, thyme, and paprika. Set aside. In a frying pan, cook the bacon until crisp. Do not drain the fat. remove bacon, let cool, and crumble. save the bacon bits for later. Braise the chicken in the frying pan until well browned on all sides. if necessary (and it should be), add butter as bacon fat gets absorbed by the flour coating. Remove chicken to baking dish. Put mushrooms, onions, and bacon bits into frying pan. Saute until mushrooms are soft and onions are slightly browned. Pour in the wine/broth mixture. De-glaze the bottom of the frying pan to get all the yummy bits from the bottom of the pan. Cook while stirring until liquid is reduced by half. Pour mixture from pan over the chicken in the baking dish. Bake at 325 for 45 minutes. Serve over egg noodles or rice.
Combine all the dry ingredients. Beat the egg and milk until thoroughly blended. Add to the dry ingredients. Lightly oil a frying pan and heat until hot. Using 2 tablespoons of batter, drop onto the hot skillet. Brown lightly on both sides. Remove from the skillet and fold into quarters. Set aside. To make the sauce-------. In a saucepan over low heat, melt the butter in the orange juice, and then slowly add the remaining ingredients. Remove from heat. In a large skillet, arrange the pancakes side by side. Pour the sauce on top. Reheat before serving.
Use the pastry to line a medium sized oven proof pie dish. For the pie filling, place the beef, garlic, thyme, peppercorns and ale into a bowl. Cover with cling film and leave to marinate in the fridge for at least 2-3 hours, but preferably overnight. Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour. Strain the marinade through a fine sieve into a clean bowl and set aside. Heat the oil and 1 tbsp of the butter in a flameproof casserole dish and fry the beef in small batches for 2-3 minutes each time, or until browned all over. Once the meat is browned, remove from the casserole dish and set aside. Return the casserole dish to the heat and fry the mushrooms and shallots for 4-5 minutes, or until softened. Return the beef and the reserved marinating liquid to the casserole and add the beef stock. Cover with a lid and gently simmer for 11/2 hours, or until the beef is tender. Strain off half of the cooking liquid from the casserole dish and set aside to make gravy for serving. Crumble the Stilton into the casserole and stir until melted. Season, to taste, with salt and freshly ground black pepper and set aside to cool. Preheat the oven to 180C/350F/Gas 4. Put the pie filling into the pie shell and top with a layer of pastry. -Remember to cut slits in the top and crimp the edges together, then glaze with beaten egg. Cook for approx 40 mins until pastry is golden. Place the reserved cooking liquid into a clean pan and simmer for 8-10 minutes, or until reduced to a gravy consistency. Stir in the remaining tbsp of butter until melted, and the sauce is smooth and glossy. Keep warm. Serve the pie with the gravy and veg (celeriac mash goes well).
You will need 1 Reynolds Slow Cooker Liner. Place liner inside a 3-6 1/2 quart slow cooker. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of slow cooker. Place apples in the lined slow cooker; drizzle with lemon juice. Mix granulated sugar, brown sugar, flour, cinnamon and nutmedg in a medium bowl. Sprinkle mixture over apples; stir gently to coat apples. Drizzle with butter. Place lid on slow cooker. Cook on low for 3 hours or high for 2 hours until apples are done. Carefully remove lid to allow steam to escape. Serve warm apple topping over ice cream. Top with crumbled cookies, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
Heat the first four ingredients stirring constantly until thick - let cool. In 5 cups boiling water cool the macaroni for 7 to 8 minutes or until tender. Rinse macaroni under COLD water and drain well. Add to the above cooked ingredients. Refrigerate for 6 to 12 hours. Right before serving combine the last five ingredients to the custard. ENJOY!
Fillets should be wet. In a small bowl mix the first six ingredients. Heat skillet over medium high heat. Add vegetable oil to skillet. Put breading in one gallon sealable plastic bag. Add the fillets to the bag and shake to coat them thoroughly. Put the breaded fillets onto clean plate. Add fillets to hot oil and cook until slightly brown, about 1-2 minutes. Turn over fillets and brown on other side for another minute. Turn heat down to medium. Pour in the soy sauce mixture. Turn fish over one last time. Cover pan and let it simmer about 3-4 minutes more (see note). Transfer fillets to serving platter and pour sauce from skillet over top. Sprinkle the chopped green onions over the top.
Brown sausage in cast iron skillet and drain. Set aside. In large cast iron skillet, melt butter. Add flour and whisk to make roux. Add half and half and evaporated milk, a little at a time, whisking constantly until the mixture is thinned out to about the consistency of tomato soup. If your skillet isn't big enough, you can transfer it to a Dutch oven or larger, deep pot at this point. Add sausage and seasonings, and continue cooking over medium heat, stirring constantly with a wooden spoon, until mixture is hot and bubbly. You can add additional milk if it's too thick. If it's too thin, take some of the hot mixture in a separate cup, mix in some additional flour, and combine to make paste. Add paste back into hot gravy. If you just put flour into the hot mixture, it will lump up.
Preheat oven to 350 degrees. Spray a medium casserole dish with non-stick cooking spray. Beat eggs and milk together. Add the flour and continue to beat until combined. Fold in the green chilies and the cheese. Pour into the casserole dish and back for 40-45 minutes. Top with a dollop of sour cream and enjoy.
Shape beef into 4 burgers. Make an indentation in center of each burger and place 1 piece cheese in each. Press beef to enclose cheese. Season burgers with salt and black pepper. Pour 1 teaspoon oil into pot. Set to STOVETOP HIGH and heat oil. Stir in onions. Cook uncovered 5 minutes or until onions are tender, stirring occasionally. Stir in barbeque sauce and mustard. Cook uncovered 1 minute or until hot. Move onion mixture to one side of pot. Add remaining oil and burgers to pot. Cook 9 minutes or until burgers are cooked through, turning over once halfway through cooking time. Serve burgers and onion mixture on rolls.
Preheat the oven to 425 degrees F. Cut the potatoes in half, (leave peel on) Peel and slice the parsnips and carrots lengthwise. Place the parsnips, carrots, onion, potatoes, and all the garlic cloves in a tray and coat and toss generously with extra virgin olive oil. (I use my lasagna pan) Add some he fresh thyme (including sprigs), salt and pepper, toss again. Then place in oven for 15 minutes. While the vegetables are in the oven, sprinkle some thyme, lemon zest, salt and pepper onto the chops. Then place them in the tray on top of vegetables and add the apples. Sprinkle a little extra virgin olive oil, and the juice of half the lemon on top of chops. Return to oven. Cook for around 45 minutes until the meat is tender and the vegetables are golden. Tip: I like to serve a piece of the quartered apple per plate, and I also take the peel off the cooked garlic and serve a couple cloves per plate.
HEAT oil in small nonstick skillet on medium-high heat. Add mushrooms; cook and stir 2 minute ADD eggs and pepper; cook 2 to 3 minute or until eggs are almost set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, top omelet with small spoonfuls of reduced-fat cream cheese. SLIP spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Slide or flip omelet onto serving plate. Serving Suggestion: Serve with a side of fresh berries. Substitute: Substitute 1/2 cup egg whites or cholesterol-free egg product for the beaten fresh whole eggs. Nutrition Information Per Serving: 260 calories, 20g total fat, 7g saturated fat, 0g trans fat, 445mg cholesterol, 310mg sodium, 4g carbohydrate, less than 1g dietary fiber, 2g sugars, 16g protein, 20%DV vitamin A, 0%DV vitamin C, 10%DV calcium, 10%DV iron.
Heat oven to 375 degrees farenheit. Cream the sugar and butter together, add the egg, vanilla, baking soda and salt. Gradually add the flour. Fold in the chocolate chips. Drop by the rounded teaspoonful about 2 inches apart onto an ungreased cookie sheet. Bake for 8-10 minutes.
Heat tomato soup in pot med-low heat. Add block of cream cheese into pot with soup. Melt cream cheese completely. Gradually pour in gelatin packet, slowly. Take off heat after dissolved. Add mayonnaise, chopped onion, celery, and shrimp. Put in mold or bowl,cover and refrigerate overnight. Garnish with parsley and crackers.
Place creamer and instant coffee in blender; cover. Blend until coffee is dissolved. Add frozen yogurt and ice; blend until smooth.