HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make a roux: in a large skillet over medium heat, whisk the oil and flour together. Cook and whisk constantly until the roux is caramel colored (about 20 minutes so pull up a chair). Add in onion and cook for 5 minutes, stir frequently. Add in 2 cups hot water and remaining ingredients; stir to combine. Bring to a boil; lower heat and simmer for 5 minutes. Serve over grits, scrambled eggs, polenta, chicken, pork, or black-eyed peas.
Mix flour and cheese in a bowl. Make well in middle of flour mixture. Put eggs and milk in well. Mix with fork until mixture is crumbly. Drop by pea size into simmering soup. Simmer til done.
Put first four ingredients in 1 qt casserole. Cover the casserole. Bake at 350 for 3 hours. DON'T PEEK. Serve over cooked broad noodles.
Prepare dressing by whisking tarragon, juice and zest of 2 oranges, Dijon mustard and oil together in a medium bowl. Season dressing to taste with salt and white pepper. Set aside 1/4 cup of the dressing to use as a marinade for the lobster tails. Spoon some of the marinade onto the lobster meet through the spilt in the shells. Prepare grill for medium high heat. Place lobster on the grill split side up. Grill lobster tails for 8 minutes per side or until meat is opaque and can be easily pulled from the shells. On 4 serving plates place lettuce leaves as a bed for the salad. Remove the lobster meat from the shell and cut each tail in half lengthwise. Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of the two remaining oranges. Drizzle each serving with dressing; pass additional dressing on the side.
Heat oven to 350°. In 2 quart casserole melt butter in oven 3-4 minutes. Stir in salt, pepper, horseradish and lemon juice. Stir in potatoes until well coated. Cover; bake for 55-65 minutes or until potatoes are fork tender. Garnish with lemon slices and sprinkle with parsley. MICROWAVE: In 2 quart casserole melt butter on HIGH 50 to 60 seconds. Stir in salt, pepper, horseradish and lemon juice. Stir in potatoes. Cover; Microwave on HIGH, stirring after half the time, until potatoes are fork tender (10-12 minutes). Let stand 5 minutes. Garnish with lemon slices and sprinkle with parsley.
Mix the beef, bread crumbs, green onion, basil, 1/4 cup of pesto, egg and garlic by hand and shape into 5 burgers. Grill or saute until done, about 7 minutes per side. Serve the burgers with the remaining 1/4 cup of pesto.
Combine all ingredients except tamales and cheddar cheese in large crockpot. Cook on low for 4 to 5 hours. Meanwhile, allow tamales to thaw just enough to be able to cut them. About 30 minutes prior to serving, add still-mostly-frozen tamales to crockpot and cook on high for 30 minutes. Serve with cheese sprinkled on top.
Combine the sauce ingredients and whisk until well incorporated; set aside. Prepare the vegetables. The thick outer layers of the lemongrass should be peeled away and only the tender, bottom 1/3 of the stalk should be used. Slice the lemongrass, shallots, red onion and chili peppers very finely. Peel and devein the shrimp. Brush a bit of oil on both sides of the shrimp and grill until they're cooked through. This takes only a few minutes per side. Toss together vegetables in a bowl and pour over dressing, more or less to taste. Then add the grilled shrimp to the bowl while they are still hot and toss everything together. Serve immediately!
Preheat broiler. To prepare sauce, melt butter in a saucepan over medium heat, stir in flour, salt, paprika, and pepper. Cook mixture 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk. Cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cheddar, Worcestershire, and mustard; stir with a whisk until smooth. Keep warm. Arrange toast on a large baking sheet, arrange turkey evenly over toast, and drizzle the sauce evenly over turkey. Top each toast slice with 1 tomato slice. Sprinkle evenly with bacon and Parmesan. Broil 7 minutes or until thoroughly heated and lightly browned. Serve immediately.
Heat a heavy based pan, add the mince, paprika, ginger, cumin and cinnamon. Stir fry 5 - 6 minutes. Add the onion, carrot, green pepper and tomatoes with juice. Stir until boiling, lower heat and simmer for about 10 minutes. Serve with couscous and a salad.
In large skillet, over medium heat, heat oil. Add onion; stirring frequently, cook 3 minutes, or until tender. Add garlic; cook, stirring, 2 minutes longer. Add undrained clams, chicken broth, salt and crushed red pepper; heat to simmering. Add parsley; simmer 1 minute longer. Add pasta; toss to coat. Place in large serving bowl. Sprinkle with parmesan.
Preheat oven to 350°F. For the meat loaf mix together the ground beef, breadcrumbs, milk, eggs, and onion soup mix. I mix it together in the food processor. Grease a loaf pan (9x5x3 inch). Add meatloaf to pan and press lightly. Bake for 1 hour and drain any drippings from pan. Be careful the loaf does not fall out of the pan as you drain the fat. Mix together ketchup, brown sugar, mustard and Worcestershire sauce. For my family, I double the sauce ingredients. Spoon over meat loaf. Place meat loaf back into the to oven for 30 minutes or until desired temperature is reached. Cut into slices to serve.
For the Crust: Mix together first 6 ingredients until well incorporated. Press into a 9" glass pie plate. Bake at 350 degrees for about 20 minutes or until browned and crispy, let cool. Pie filling: Mix together chocolate, truvia, corn starch, salt, milk and cream in a saucepan over medium heat until boiling, boil 2 minutes stirring constantly. Add 1/2 of pudding mixture to beaten egg yolks, mix lightly then return to heat and boil 2 additional minutes. Remove from heat, add butter and vanilla, mix. Pour into pie shell. Let sit until cooled, then place plastic wrap over the pie and refrigerate several hours or overnight. The pie need to be completely cooled to set, and tastes much better and has the best texture straight from the fridge. Whip up some heavy cream with truvia to top the pie if you like (YUM!) Enjoy. **NOTES: You can use all heavy cream instead of half milk if you want the carbs to be even lower. I used half milk because it makes the pie about 1200 calories less and for only about 1.5g carbs more. If you dont worry at all about calories, then by all means use full heavy cream in place of the milk. ** My mom told me to put plastic wrap over the pie and place it directly in the fridge to keep it from forming a skin, however i found that the plastic wrap over the pie while it was still hot cause major condensation and my pie to become wet. So i ended up letting it sit on the counter uncovered until it was only slightly warm, then i wrapped it and refrigerated it overnight. It turned out great. If you do have a problems with the condensation, just place a paper towel or two on the pie to soak it up. ** Cook time includes chilling. Add up nutritional info yourself for correct amounts. I get 6.1g-7.6g carbs per slice depending on cream/milk used.
Set oven to 350°F. Grease a medium size casserole dish. Cook the pasta in boiling water until just al dente; drain and set aside. In a skillet heat butter over medium heat. Add in chicken, onion and garlic; cook for about 4 minutes or until the chicken is lightly browned. Add in red bell pepper and peas; cook stirring occasionally or until veggies are just crisp-tender. Mix in cream cheese, broth, wine, basil, seasoned salt and pepper; cook stirring until the cream cheese has melted. Toss in the cooked pasta. Transfer to baking dish. Bake for about 25-30 minutes or until hot and bubble. Sprinkle with grated cheese and return to oven to melted.
Cream the butter and sugar together until light and fluffy, then add all the dry ingredients excepts the pecan halves. Roll into balls and place on greased cookie sheets, pressing a pecan half into each cookie center. Bake at 350 degrees for 15 minutes. Cool and serve.
Put the potatoes in a large pot of salted water. Cover and bring to a boil, then lower the heat and simmer until tender (about 15-20 minutes). While the potatoes are cooking, melt the butter in a frying pan over low heat, then add the scallions and cook, stirring occasionally, until the scallions are softened (about five minutes or so, at most). Add the tomatoes and cook, stirring occasionally, for another 3 minutes. Drain the potatoes an put them in a serving bowl. Add the cream to the tomato-scallion mixture and bring it to a boil, then add the cheese and stir until it melts. Season the creamy chese sauce with salt and pepper, to taste, and pour over the potatoes. Serve piping hot.
Preheat oven to 400°F. Butterfly the beef tenderloin down the center by cutting the beef lengthwise down the center to within 1/2" of other side. (Or have your butcher do it for you). In a medium skillet melt butter or margarine and cook shallots or onion until tender. Add mushrooms and wine and cook over medium heat for about 5 minutes or until liquid is absorbed. Now, add garlic powder and parsley. Make sure it is well incorporated. To stuff and roll the tenderloin open the beef and flatten with a meat mallet. Sprinkle with salt and pepper to taste. Spoon mushroom mixture down the center of the tenderloin. Bring the two sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1" intervals. Place roll in roasting pan. Bake for 45 minutes for medium rare. Let stand for 10 minutes before serving.
Toss spinach with sliced onions, dried cranberries and orange sections. Sprinkle with sunflower seeds and blue cheese. Serve with balsamic vinaigrette.
Carefully place the pear halves, round side up, in the serving dish. At the narrow end of each half, add two almond halves to make mouse ears. Place one clove for the noses. (Be sure not to eat.). At the other end, insert the angelica to make a tail. Enjoy with your favorite cookies!
Blanch asparagus in boiling water for 3 to 4 minutes; drain and place in an ice water bath. Meanwhile, heat broth in a large saucepan to boiling; reduce heat to a simmer and pour in beaten eggs, whisking until cooked through, about 1 minute. Stir in asparagus, ham, and soy sauce; cook until heated through, about 1 minute. Season with black pepper.
Clean prawns. I prefer to remove shells, leaving heads and tails intact for the convenience of my guests. Melt butter in wok. Coat prawns with cornflour and add to wok. Remove when the prawns are pink. Melt another 2 tbsp of butter in wok and mix in cereal, salt and sugar over medium fire. Ensure the cornflakes have been well-coated by butter and have turned a golden brown colour, taking care not to burn the cornflakes. (Your kitchen should smell like dreamy melted butter and sugar by now!). Return prawns to pan and fry them with the cornflakes briefly. Serve them while hot!
Put the butter pieces in a small saucepan and set over medium heat. Stir with a wooden spoon until melted, 1 to 2 minutes. Using a pot holder, remove the pan from the heat and set the butter aside to cool. Preheat an oven to 375°F Line a standard 12-cup muffin pan with paper liners. In a medium mixing bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Mix with a table fork. In a small mixing bowl, combine the milk, egg and vanilla. Using the same fork, beat until well blended. Add the milk mixture, melted butter and blueberries to the flour mixture. Using a rubber spatula, stir gently until the ingredients are just blended. Spoon equal amounts of the batter into the muffin cups. Sprinkle the 2 teaspoons sugar evenly over the tops. Bake the muffins until they are golden and have risen nicely, 18 to 20 minutes. To test, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done. Using oven mitts, remove the muffin pan from the oven and place it on a wire cooling rack. Let the muffins cool for at least 15 minutes before removing them from the pan. Gently turn the pan over, letting the muffins fall out onto the rack. Makes 12 muffins.
Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl. Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
Drain tuna and mix with shredded cheese. Add just enough mayo (approximately 2 Tbsp) to moisten. Place a scoop into prepared triangle-shaped pizza dough. Seal edges with brushed beaten egg. With a fork, press prongs along edges to further seal the calzone. If desired, brush entire calzone with beaten egg for that glossy finish. Bake at 400 for 10-15 minutes or until browned.
Mix Cream cheese, Mayonnaise, Cream cheese (use mixer for fluffy texture). Add all spices and continue to blend. add vegetables and blend with wooden spoon. Mixing well. Add Cheese and Crab. Blend well. Cover and refrigerate over night. Before serving blend again to distribute any pockets of spice. If using for Crab Salad, spread on muli grain bread or buns. If using for salad topping, place 3/4 cups on bed of salad greens. If using for dip, serve with baguette, white corn chips or crackers.
In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan. Add onion and garlic to pan; stir often until limp, 3 minutes. Increase heat to high. Add broth, beer, potatoes, cabbage, and carrots. Wrap and tie coriander, allspice, and peppercorns in cheesecloth; add to the pot. Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard wrapped spices. Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste.
Preheat oven to 350*. Cream butter and sugar until fluffy. Add egg and vanilla. Beat well. Combine flour, baking soda, salt, oats and coconut. Gradually add to creamed mixture. Add water and raisins. Drop by teaspoon full onto a parchment lined cookie sheet. Bake for 11 - 14 minutes. Cool slightly before removing from sheet.
Steam broccoli for 8-10 minutes or until crisp-tender; set aside and keep warm. Whisk together flour and 1/2 cup whipping cream in a saucepan until smooth. Gradually add remaining whipping cream, and cook over medium heat, stirring constantly, until mixture thickens. Add the Co-Jack cheese, Parmesan, horseradish, and salt and pepper (to taste). Stir constantly until the cheeses melt and the sauce is smooth. Serve hot sauce at once over broccoli spears.
Prep: finely chop the onion and divide in half. Part for the meatballs and part for the sauce. For the sauce: In a large saucepan, saute 1/2 the chopped onion, chopped carrot, chopped garlic in 5 tbsp of olive oil. Saute until onions are translucent. Should take about 5 minutes. Strip the leaves off 5 sprigs of thyme and add to the sauteing mixture. Add a pinch of salt and pepper. Add red wine to the pan and let the alcohol burn off. Stir to get any flavor bits off the bottom. Let cook another minute or two until wine has reduced by half. Add chopped tomato, strained tomato, basil, and oregano. Bring to a low simmer. Cover and let simmer for 20 minute While its simmering, prepare the meatballs. If you like chunky sauce, leave as is. If you prefer more smooth, use a hand blender to smooth out the sauce. Or put in batches into a blender and return to the sauce pan. For the meatballs: Combine ground beef, other half of chopped onion, pinch of salt and pepper, whisked eggs, and breadcrumbs. Chop the remaining 3 sprigs thyme and add to ground beef mixture. Use your hands to massage the mixture until just blended. Don't over-mix. Form into golf ball size meatballs. Gently, roll them between your hands. Do not squish or compress the meatballs. Press a mozzarella ball into the middle of the meatball. (If mini mozzarella balls are not available, cut 1 sq cm pieces from a block of fresh mozzarella.) Make sure mozzarella is completely surrounded by the meatball. (You can skip this next step if you want. But it does add some good flavor. If you skip, simply add the meatballs directly to your simmering sauce and let cook for 30 minutes. In a large pan, add 3-4 tbsp vegetable oil on medium high heat. Sear the meatballs on all sides. Make sure to not overcrowd the pan (this will steam the meatball instead). As each meatball is browned on each side, add to the sauce. Once all meatballs are in the saucepan, leave it at a low simmer and let cook for 30 minutes. Cook pasta according to package directions and top with your delicious Not Short on Thyme Meatballs and Sauce.
Fry sausage until golden brown. Add bacon grease, then flour to the grease and cooked sausage. Stir until blended. Cook until raw flavor of the flour cooks out (about 2 or 3 minutes, not too brown though). Now add your milk. Stir constantly until desired thickness. Serve over your favorite biscuits. Enjoy!
Place all ingredients in slow cooker. (Browning ground beef is optional). Cover and cook on low for 6 to 8 hours. Serve with buttermilk biscuits.
Mix 1/2 cup of butter with flour and icing sugar. Press into an 8" square microwave safe pan. Cook uncovered in microwave, 4 to 5 minutes on full power. Beat together the remaining ingredients, except the raisins. Stir in raisins and pour over base. Bake in microwave for 4 to 6 minutes on full power.
Set up three plates or shallow bowls and fill one with the flour, one with the eggs, and one with the ground nuts and herbs. Place a large skillet over medium-high heat with about 2 tablespoons of olive oil. Season each slice of tomato with salt and pepper, then sandwich each slice between two slices of cheese. Carefully toss each bundle in the flour, then the egg and then the ground nuts to coat. Place each bundle into the skillet and cook until the nuts are golden brown and the cheese has melted, 2-3 minutes per side. Serve immediately.
In mixing bowl, combine all ingredients to blend. Chill for about 10 minutes. Cover and refrigerate left-overs.
Preheat oven to 350 F. Mix Cheddar and Jack together. Mix Rice, Beans, Garlic, Onion, and Chilies together. In a large casserole dish spread 1/3 of the rice/bean mixture. Top that with 1/2 of the cheese mixture. top that with 1/2 of the Ricotta. Then the next 1/3 of the rice/bean mixture. Followed by the last half of the cheese. Followed by the last half of the Ricotta. Then the last 1/3 of the rice/bean mixture. Bake 40 min. Remove from the oven, top with Black Olives. Sprinkle evenly with Parmesan. Bake 10 min. more. Remove from oven and let rest 20 min. Serve.
In 5- to 6-quart Dutch oven, heat oil on medium-high heat until hot. Pat beef dry with paper towels. Add beef, in 2 batches, and cook 5-6 minutes per batch or until well browned on all sides. With slotted spoon, transfer beef to medium bowl. Preheat oven to 325 degrees F. To drippings in Dutch oven, add carrots, garlic, and onion and cook 10 minutes or until vegetables are browned and tender, stirring occasionally. Stir in flour, tomato paste, 3/4 t salt and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring. Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven. Return meat and any meat juices in bowl to Dutch oven. Add thyme and mushrooms, heat to boiling. Cover and bake 1 1/2 hours or until meat is fork tender, stirring once. Discard thyme sprigs. Just before stew is done, cook peas as label directs. Stir in peas.
Heat oil in a pan. Add beans and carrots. Stir-fry briefly. Add salt and continue to cook for a few minutes. Remove from flame. Add a packet of red rice noodles to salted boiling water. Cover and keep aside for a minute. Drain water, temper and add the fried carrots and beans and spring onions. Garnish with egg slices and spring onions. Serve immediately.
Start this dish one day before serving it. To make ice cream balls, put cornflakes in shallow dish. Form about 12 ice cream balls with your hands, using 4 to 5 ounces of ice cream. Each ice cream ball should be about the size of a baseball. Roll balls in cornflakes until thoroughly coated. This will provide insulation from the heat. Insert 1 cinnamon stick into each ice cream ball, then place on cookie sheet. Cover tightly with plastic wrap and freeze overnight. Ice cream must be rock hard in order to prepare this dish. Open beer and let sit out overnight to become flat. On the second day, make batter. Mix flour and sugar in large bowl. In another bowl, combine egg yolks with 1/4 cup oil and 3 cups flattened beer. Mix well. In another bowl, beat egg whites until stiff peaks form. This is best to do in copper bowl. Combine beer and flour mixtures; mix until thick dough is formed. Fold in egg whites. Batter should be thick, but if it is elastic dribble more flat beer into it and mix until desired consistency is achieved. If batter is too thin, it won't stay on the ice cream ball. Batter is good for three days, but may separate. If it separates prior to use, whisk to desired consistency. To prepare, put 6 inches of oil in deep fry pan or large pot and heat to 375 degrees. Gently coat ice cream ball with batter, being careful not to pull cinnamon stick out of ball. When balls are coated, gently drop into oil, one at a time, being careful not to let balls stick to sides of pan or frying basket. Submerge balls completely by holding onto cinnamon stick. Balls are done when golden brown, about 1 to 11/2 minutes. As ice cream balls are fried, set each aside to drain on multiple thickness of paper towels until all are done. Before serving, pour honey over top of each ball, then sprinkle with cinnamon sugar and pipe whipped cream around the base. Serve immediately with tortilla chips. Makes 12 servings.
Preheat oven to 400 and prepare baking sheet with parchment paper, sprayed with cooking spray. Prep chicken, rice noodles and veggies. Combine cabbage, bean sprouts, carrots, garlic and ginger. Set aside. Heat saucepan over medium heat and spray with cooking spray. Add cabbage mixture and cook for 2 minutes, stirring from time to time. Add hoisin sauce, fish sauce and ground coriander. Stir until well combined. Remove saucepan from heat, add chicken and noodles, combine. Set aside. *Note there are two different types of rice papers - I use the hard rice kind found in the refrigerator section, directions for those wrappers are as follows. I have not tried using the other wrappers, (I can't find them around here!), but feel free to use them as you normally would. I've heard they are easier to use than the crisp ones. Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean towel. Add about two tablespoons of noodle mixture to rice paper and wrap up tightly. Place seem side down on prepared baking sheet. Repeat until all filling is gone. Spray spring rolls with fine layer of cooking spray. Bake for 20-25 minutes, flipping rolls half way through. While rolls are baking, combine dipping sauce ingredients with wire whisk.
In a large frying pan, melt the butter and saute the celery and carrots. Combine the next next 6 ingredients and mix until well blended. Stir into vegetables and simmer over medium heat until mixture thickens slightly, stirring constantly. Stir in remaining ingredients. Cover and simmer 10 to 12 minutes. Serve over rice.
In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return to the saucepan. Add the butter, sour cream and garlic. Mashr the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt & pepper, if needed.