HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside. In a small saucepan over medium heat, combine 1 1/2 teaspoons of the olive oil and vinegar, gorgonzola, brown sugar, garlic, green onion, thyme, and basil. Cook just until the ingredients start to combine, approximately 7 minutes. Remove from heat. Toss the green beans in the remaining 1 1/2 teaspoons olive oil and season lightly with salt and pepper. Lightly grill the beans on the barbecue grill approximately 1 to 2 minutes, stirring constantly. Remove from barbecue and toss in the warm vinaigrette. Transfer to a serving platter and serve immediately.
1. Heat some olive oil in a saucepan on medium heat. 2. Add the chopped garlic and onion and fry until slightly browned. 3. Add the tomato sauce, red wine, olives, and oregano. 4. Add salt and pepper if desired. 5. Simmer on low heat for approximately 15 minutes. 6. Serve over steak or any meat you like!
Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal.
Combine sugar, sour cream and butter in a saucepan; bring mixture to a rolling boil stirring constantly. Boil for 7 minutes over medium heat stirring continuously. Remove pan from heat and stir in white chocolate chips until completely melted. Add marshmallow creme and walnuts; beat by hand until completely blended. Spread into a greased 9x9 pan.
Put onion in slowcooker. Heat oil in skillet,and brown turkey on all sides. Put on top of onion in slowcooker. Top with pineapple and bell pepper. Combine jam,lemon peel,ginger,and soy sause, mix well. Spoon over turkey. Cover and cook on low 6 to 7 hours. Take turkey out of slow cooker. Blend water and cornstarch untill smooth, stir into slowcooker. Cook on high for about 15 min until slightly thick. Return turkey to slowcooker and cook until hot. Serve with rice or pasta.
Chop the onion and peppers into small pieces. Fry lightly in the olive oil for a few minutes and add some black pepper. Add the garlic. Mix well and add the canned tomatoes. Heat until a few bubbles appear and slowly add the puree, then all the parsley except a little for decoration. Set aside. Make sure the spinach is totally clean. (Put it in a drainer and cover with salt, then wash really well.) Steam in a stainless steel drainer over a pot of boiling water for no more than 3 minutes. While it is cooking, set the oven to 300 degrees F. Drain the spinach and put in a pan. Mix with the sour cream and plenty of black pepper (a small hand blender is ideal for this). It should be smooth and creamy and a lovely color. Pour about 2 inches of the red sauce into a baking dish, smooth with a wooden spoon and cover with a layer of lasagne. Top with a layer of the spinach mix. Smooth it out and add another layer of pasta. Keep doing this- alternating red and green- until no more sauce is left. The last layer of pasta must have a little sauce on it to keep it moist. Cover with the cheese. Bake, uncovered, for about 1 1/2 hours. When the lasagne is done it needs to sit about 3 minutes before being sprinkled with parsley and served with a fresh green salad and a glass of dry red wine.
Combine salt and 4 cups of water in a large glass bowl. Stir until salt dissolves. Peel skin from onions, leaving onions whole. Add to salted water. Cover. Stand at room temperature for 2 days. Drain onions. Rinse well under cold water and dry. Pack into 4 x 3-cup capacity sterilised jars, layering with chillies, bay leaves and peppercorns. Place vinegar, sugar allspice, extra peppercorns and cloves into a saucepan over low heat. Cook, stirring, for 15 minutes or until sugar has dissolved. Bring to the boil. Simmer, uncovered, for 15 minutes or until syrup thickens slightly. Set aside to cool completely. Strain liquid. Pour over onions, making sure onions are completely covered. Seal jars. Allow to stand for 6 weeks before using.
In a shallow bowl, beat together eggs, milk, sugar, vanilla, cinnamon and nutmeg. Dip bread slices into egg mixture, coating both sides. In a skillet or on a griddle, melt 1 tablespoon of the butter over medium heat; add half of the bread slices and cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining butter and bread slices. Serve warm. If desired, serve with maple syrup.
Trim asparagus by snapping off the woody ends and cut spears into 1-inch pieces. Melt the butter in a heavy saucepan. Add asparagus and cook for 5 to 6 minutes, stirring frequently until bright green. You may add chopped onion and garlic to the saucepan with the asparagus if you wish the additional flavor. Add stock and bring to a boil over high heat, skimming off any foam from surface. Lower heat and simmer over medium heat for 3 to 5 minutes until asparagus is tender, yet crisp. Reserve 12 to 16 asparagus tips for garnish. Season soup to taste with salt and freshly ground pepper. Cover and continue simmering for 15 to 20 minutes until asparagus is very tender. Puree the soup in batches in a blender or food processor or pass the mixture through the fine blade of a food mill back into the saucepan. You may want to strain the soup at this point; you want the soup to be satiny. Return the soup to a boil over medium-high heat. Blend the cornstarch with the 2 tablespoons cold stock or water and whisk into the boiling soup to thicken. Stir in the cream and adjust the seasoning. Add the optional butter if you wish; this is what puts the lovely sheen on the soup. To serve: ladle the soup into heated bowls and top each with a spoonful of the crab meat and a few of the reserved asparagus tips.
Scrape out and discard seeds from halved cucumber with a teaspoon and dice halves into 1/2-inch cubes. Place them in a small bowl and sprinkle with salt to draw out excess moisture. Let them stand 15 minutes, then drain and pat dry with paper towels. Cook macaroni in rapidly boiling salted water until done, following package directions. Meanwhile, wash herring in cold water, pat dry with paper towels, and cut into 1.5-inch lengths. Drain cooked macaroni in colander, run cold water over it to cool it, then spread out on paper towels to get rid of excess moisture. Place herring in salad bowl, along with cucumber, macaroni and sliced raw mushrooms. In separate bowl, beat together the vinegar, oil, salt and pepper with a small wire whisk and pour this mixture over things in salad bowl. With two wood spoons, mix salad together thoroughly but gentle. Chill for 1 - 2 hrs before serving. Dressing: For a richer dressing, preferred by the Danes, whip the mayo, sour cream and curry powder together in a small bowl and add to salad just before serving.
Preheat over to 375 degrees. Using a 2-quart casserole, layer first the asparagus, then artichokes and finally the shrimp. Saute the mushrooms in 2 tablespoons of butter and arrange over the shrimp. Melt the remaining 4 tablespoons of butter in a saucepan over medium heat, stirring in the flour, and cook for 2 minutes. Slowly add the whipping cream and milk, stirring constantly. When the sauce is thick and smooth, add the salt and peppers. Stir in the Worcestershire and sherry. Pour the sauce over the casserole and sprinkle with the parmesan cheese. Bake for 20 minutes.
In a large skillet, cook beef, onions and bell peppers over medium heat until meat is no longer pink, drain grease. Add taco seasoning packets, water, salsa and corn. Heat until heated through. Transfer to a 13x9 in pan. Cover with the cheese. Prepare corn bread mix according to package directions. Spoon batter evenly over casserole. Spread it with a spatula. Bake, uncovered at 350 degrees for 40 to 45 minutes or until a toothpick inserted comes out clean. Serve with sourcream and jalepenos if desired.
Clean the shrimps by rinsing well under a cold tap. Use a sieve or colander for this. Shake off excess water. Clean further by cutting down the back with any scissors. Remove the blackish vein, if any: is easiest to use kitchen paper to work on and scrape the vein on to that. Discard the paper when finished. Peel the shrimps and carefully pull off the skins and the head, and put in a separate bowl. Do NOT press out the gunk in the head. It won't kill you and will add to the flavour of your stock. You want all the peels and the heads. Cover and keep the cleaned shrimps to cook later. Put the water, lemon juice and shrimp/prawn peels and heads into a large heavy-bottomed pot. Add the prepared carrots, onion, potatoes and tomatoes, and stir through. Bring to the boil. When the stock comes to a rolling boil, turn down the heat, put on the lid, and simmer for about 20 minutes. Add the sugar, Thai fish sauce, parsley, garlic and pepper sauce. Stir and let simmer another 10 minutes. *Please note that I did not measure everything carefully. I was trying to imitate a recipe, so I guessed some quantities. I might have used more fish sauce than stated, and also more sugar. I used local piquante pepper chutney instead of a hot pepper sauce. So there might be little differences between your results and mine. DO taste -- the fun of cooking lies in experimenting! Using a very fine sieve, strain the whole pot into a bowl. Don't let any shrimp peels fall into the stock. You will have about 3 cups of stock or more. Now add back into the stock the potato chunks (or as much as you can, as some would have disintegrated) and the carrot chunks. Taste it: it will need more salt, or a seasoning salt of your choice. Put it in a processor or blender, and blend until the vegetables have slightly thickened the sauce. Add the cream and whizz again. Use only the amount of sauce you plan to use for your dish, i.e. 1 cup for pasta for six people. Cool and freeze the rest for another day. Taste again to see whether you'd like to add more salt or maybe even a little (real tomato) ketchup, or pepper sauce. I haven't yet attempted that fish terrine, but the sauce was great over fettucine, with the shrimps which were simply fried in olive oil, with seasoning. Add a green salad of mixed small leaves -- mesclun, as the French say. And don't forget the chilled white wine: a sauvignon blanc ought to do it -- .
In a medium saucepan, melt caramel ingredients over medium low heat until smooth; remove from heat. Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges. In a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted. Stir in vanilla, 1 teaspoon of the sea salt, and 1 cup of the melted caramel stirring until smooth; remove from heat. Stir in cereal and press mixture into prepared baking dish. Spread the remaining caramel over top and sprinkle with sea salt. Let cool completely, peel off foil, and cut into 24 squares.
Mix all ingredients together and store in an airtight container for future use. The second ingredient is sweet white rice flour. I have tried to change it on here before. The sweet white rice flour is a bit more " glutenous than the plain white rice flour. Muffins - to 1 cup of mix, beat together: 2 eggs. 1/2 teaspoons vanilla extract. 2 tablespoons vegetable oil. 1/3 cup of any non dairy liquid ( soy milk, water, fruit juice etc. ). Pour into flour mixture and beat until smooth. 1/2 cup currents, raisins, nuts, dates or berries etc. can be folded in at this point. Spoon into greased or paper lined muffin tins. Bake 375 F oven for 12 - 15 minute. Makes 6 muffins. Cake - Mix as for muffins but add more sweetening ( sugar , stevia , honey etc. ). Eg. If you are making an orange cake use orange juice for the liquid and some orange zest. Spoon dough into greased 8" round cake pan. bake in preheated 350 F oven for 20 - 25 minute. Makes one 8 " round cake.
Stir in a big bowl all the ingredients until ginger together.-. Transfer in a flat baking mold in order to have only one layer pineapple crunches. Top with sugar. Broil until pineapple is caramelized. Top with remaining fresh cilantro and serve hot or chilled. Note: I've never tried this recipe with canned pineapple and canned roasted peppers. I suppose that this would work as well too. In any case I'm sure that the fresh ones are better! If you try, please let me know!
In microwave save measuring cup heat water on high for 45 seconds to 1 1/2 minutes or until boiling. Whisk in gelatin until dissolved. In large bowl whisk together gelatin mixture and yogurt. Fold in whipped topping. Carefully spread in crust. refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
Shell Pistachio and Almonds, wash them and cut them into fine pieces. Boil 2 glasses of fresh milk. Mix Cornflour in water to make a flowing consistency and mix it in boiling milk. Put grounded Elaichi Powder (green cardamoms grounded)in the milk. Put in Sugar according to taste and keep the mixture in the fridge.Let it cool. Upon Cooling, put in shelled Almonds and Pistachio Nuts and churn it in a mixture. Put 2-3 drops of Kewra Essence in the milk mixture and refrigerate it to make it chilled. To serve, Take a glass, Put in 2 tablespoons of Mixed Fruit Cocktail, put in milk. Top it with half a scoop of Vanilla Ice Cream and 2 teaspoons of Strawberry Jelly. It's Ready to Serve. Kewra Essence (Substitute it with Vanilla).
Cook the spinach (previously unfrozen) for 7 minutes in salted boiling water. Cool under cold water then drain and squeeze out as much water as you can. Butter 4 souffle dishes and line them with the salmon leaves. Salt to taste; leave a large enough part outside the dish so that you can fold it back later. Finely chop the spinach and put in large bowl. Add the cream, eggs, nutmeg, salt and pepper and mix. Evenly fill the 4 dishes with spinach mixture and cover with the outside part of the salmon leaves. Bake in preheated oven at 400°F for 10 minutes. Invert the dishes on serving plates to remove terrines. Serve them right away on a rice pilaf.
Wisk olive oil, vinegar, lemon juice & dijon mustard together (in that order). This should emulsify the dressing. Cook whole wheat pasta according to directions, rinse quickly with hot water, let drain. Mix remaining ingredients into large bowl, add pasta, then dressing. Refridgerate for at least 1 hour before serving.
Combine the marzipan and sugar in a bowl and beat with an electric mixer until smooth. Add eggs one at a time - beating well after each addition. Beat in the almond and vanilla essence and then add the salt. Bring the half-and-half to a gentle simmer in a saucepan, and then slowly beat in the warm half-and-half and the cream into the marzipan mixture - pour it all back into the saucepan and heat over a low heat. Stir it CONSTANTLY until the custard thickens slightly. Be careful NOT to let it boil or the eggs will scramble! Remove from the heat and pour into a bowl and allow to cool. Add the Amaretto liqueur and allow to chill over night or for several hours in the refrigerator. Stir the chilled custard well and freeze in an ice cream maker in 1 or 2 batches, according to the machine's instructions. Add HALF of the crushed amaretto biscotti with half of the toasted chopped almonds when the ice cream is semi-frozen - allow the machine to mix them into the ice cream. Pour the ice cream into a freezer proof container and sprinkle the rest of the amaretto biscotti and almonds on the top, along with the strawberries and raspberries - gently pushing them down into the surface. Freeze for 2 hours for a firmer ice cream or serve straight away for a softer finish, with almond ice cream wafers.
Melt the chocolate in a saucepan over low heat, or in the microwave. When the chocolate has melted, add the corn starch and stir well. Be careful with the cornstarch, if you add too much you will get pudding! In another saucepan bring milk to a boil and pour in the chocolate mixture. Bring back to a boil for 2 minutes to make it thicken. Pour into cups. Serve it with whipping cream. Tip: The better the quality of the chocolate you use, the better your hot chocolate will taste. You can use white, milk or dark chocolate for this recipe.
Preheat oven to 350 degrees Fahrenheit. Cook elbow macaroni as directed on package, drain well. Place macaroni in large bowl or the pot used for cooking it. Add melted butter, and evaporated milk. Mix in eggs, add cheese and mix well. Pour into 13 x 9 pan, greased, I spray mine with butter flavored cooking spray. Bake 30-40 minutes or until top is brown and bubbly. Another option: double the recipe, spray crockpot with butter flavored cooking spray and cook for 6-8 hours.
Preheat oven to 325 degrees F. Generously grease and flour an 8 1/2 by 4 1/2 loaf pan and set aside. Place butter and the 2 2/3 cups of powdered sugar in a large bowl. Beat until creamy. Beat in vanilla; then add eggs and egg yolk one at a time, beating well after each addition. Mix the sifted cake flour with the cornmeal, then add to the egg mixture in three portions, beating well after each addition. Spoon batter into the prepared pan and spread evenly. bake in 325F oven for about 1 hour and 15 minutes, or until a pick inserted in center comes out clean and cake springs back when lightly touched in center. Cool cake in pan for 3 minutes, then turn out on a wire rack and sift powdered sugar over warm cake. Cool completely, and cut into thin slices to serve.
Combine soup, buttermilk, butter, seasoned salt, garlic powder, and pepper in slow cooker. Mix well. Stir in hash browns. Sprinkle with parmesan cheese and paprika. Cover. Cook on Low 4 to 4 1/2 hours, or until potatoes are tender.
Heat oil in large stew pot over medium heat. Add onions and celery and cook until soft, about 5 minutes. Add potatoes, carrots, garlic, stock, wine, bay leaves. Bring to a boil and reduce heat to low and simmer for 15 minutes. Add tamari, kale, muchrooms, thyme, salt and pepper, and cook until vegetables are tender, another 15 minutes or so. Optional: While stew simmers, brown seitan pieces in a small pan wit some olive oil just to get some color. Set aside. Stir together the cornstarch and water, add to pot and bring stew back up to a slow boil. Stir for about 1 minute until thickened. Add seitan, reduce heat and simmer gently for another 10 minutes.
Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag. In a food processor, puree all remaining ingredients (except relish) until smooth and divide marinade evenly between plastic bags. Seal bags, pressing out excess air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or twice, at least 8 hours or overnight. Prepare grill. Discard marinade and grill lamb in batches if necessary on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes. Serve lamb, thinly sliced across the grain, with relish. Hot Red Pepper Relish:. In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, about 1 hour, or until reduced to about 3 cups. Relish may be made 1 month ahead and chilled, covered. Serve relish chilled or at room temperature.
Topping: Mix all ingredients in a bowl. Stir just until mixture becomes crumbly. Filling: Cut strawberries in 1/4's; place in lg bowl. Stir in remaining ingredients and let stand 15 minutes. Lightly butter shallow 3qt baking dish. Pour filling into dish. Sprinkle with topping. Bake at 350* until bubbling (60-70 min). Cool on wire rack.
Cook lentils over medium heat simmer covered 20-30 minute Do not overcook, drain and rinse with cold water. Heat olive oil in a saute pan over medium heat, add onion and cook until translucent, add garlic & cumin, cook another minute. Place lentils in a large bowl, add onions, cumin & stir in lemon juice, parsley, salt and pepper. Set aside for at least 30 minutes. Garnish with tomatoes, olives, cheese or cucumbers.
Place eggplant, garlic, water and salt in a pot and bring to a boil. Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm. Drain in a strainer and allow to cool. Place cooled eggplant in a bowl and toss gently with the remaining ingredients. Very nice served at room temperature.
Preheat oven to 350*. Combine flour, baking powder and cornstarch in a small bowl and set aside. Line bottom and long sides of an 8. 5 x 4inch loaf pan with waxed paper and grease. Sprinkle 1 1/2 tbl of the sugar into the pan and tilt pan to distribute evenly on bottom and sides; tip out any excess. In a medium bowl, cream the butter until soft and add the remaining sugar. Beat until light and fluffy and then add eggs, one at a time, beating well after each addition. Gently fold in the dry ingredients, in 3 batches; do not overmix! Fold in the vanilla, raisins, nuts, lemon rind and chocolate chips until just blended. Pour batter into prepared pan and bake for 45-50 minutes or until tester comes out clean. Let cool for 5 minutes in pan and then cool completely on a wire rack.
Mix cream cheese, 2 eggs, powdered sugar, and butter. Beat with mixer. Add pineapple (without juice). Then mix with a spoon. Pour mix into pie crust. Cut up bananas in round slices. put on mixture. Beat 2 packages Dream Whip and spread on bananas. Top with cherries and crushed pecans. Let chill 2-3 hours before serving.
In small bowl combine the cream cheese, sugar, lemon peel and juice. Beat at medium speed with an electric mixer until light and fluffy, scraping sides of bowl often, about 1 to 2 minutes. Spread over baked pie crust. Chill at least 1 hour. Several hours before serving, arrange fruit on filling. I like to use the strawberries nearest the rim of the pie shell, then a ring of overlapping kiwi slices, then a ring of mandarin oranges followed with a "bull's-eye" of the crushed pineapple in the center. Brush the fruit with the melted apple jelly and serve. You may substitute whatever your favorite fruit or berries are for the topping.
Cake: Mix sugar and butter scaint until a cream. Combine with milk, flour, baking powder, 6 egg whites beaten very stiff and vanilla. Ad the nuts, mix all together and bake in a moderate oven. Frosting: Let 1 1/2 cups pulverized sugar boil until when put in cold water it becomes brittle. Beat the 2 egg whites until very stiff and add the sugar and beat until it gets cold. Flavor to taste.
Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F. Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted. Stir often during the melting process. Stir until smooth and set aside to cool slightly. Whisk together flour, baking powder, baking soda and salt. In the bowl beat remaining butter and sugar together until well combined. Beat in egg and vanilla. Beat in beet puree, followed by melted chocolate mixture. Using a sturdy spatula, fold in flour mixture by hand. Do not over mix. Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack. With an electric mixer, beat together cream cheese and butter until smooth. Add beet juice, icing sugar and vanilla and beat until smooth. Frost cupcakes as desired. Makes enough for twelve cupcake. Use a spatula or piping bag to frost cupcakes.
Add all ingredients together (chicken or steak, not both!) in a large bowl and cover or I also use the large ziplock bags. Marinate at least 6 hours, overnight even better! Discard marinade. Bake chicken wings in oven at 350 degrees for 45 minutes. Grill steak tips on outdoor grill for 20 minutes or until done to your liking.