HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brine and smoke catfish according to recipe. While still warm, break fillets into pieces, removing any bones. Add cream cheese and mix well. Add 1/2 cup of the sour cream and mix well. Add the shallots, capers, caper juice, garlic and Tabasco. Taste for seasoning, add more sour cream and/or cream cheese at this point if the pate is a little dry or tastes a little salty. Adjust Tabasco and add freshly ground pepper to taste. Note: Do not add any salt to this dish because the brine and the smoke "salts" the fish before it is mixed into the pate. Let chill for at least 3 hours or preferably overnight. Taste once more before serving and adjust seasonings if necessary. Serve on the cold side of room temperature on homemade melba toast (slice a loaf of French bread in small rounds, lay out on a cookie sheet and bake in a 250°F oven until golden and the bread is dried out) or your favorite crackers. Top with a dollop of sour cream and a bit of caviar if desired. Serves 4-10 as an appetizer.
In a small bowl, slice the strawberries and bananas. Add the sugar and vodka, stir well to combine. Macerate for about an hour. Place the fruit and all it's juices in a blender. Add the sour cream, heavy cream and lemon juice and pulse until combined and strawberries you can still see some small bits & pieces of strawberry. Process the ice cream in your machine according to the manufacturer's instructions. In my Cuisinart, this takes about 30 minutes. Pack into a glass container with a tight fitting lid and freeze for about three hours before serving.
Brown pork sausage and remove from pan. When cooled, break into smaller bits. Brown bacon and remove from pan. Saute onion and green pepper in bacon grease and remove from pan. Mix all ingredients into a large baking dish and bake at 325° for 1 hour, or simmer on stove top in large pot for 30 minutes if you don't have time to do them in the oven. This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.
Preheat the oven to 425 degrees F Wash the cherries, remove the stems and pits. In your food processor or blender place all the batter ingredients. Process till completely smooth, then let it rest while you prepare the fruit. In a large, heavy nonstick ovenproof skillet melt the butter over medium heat. Make sure you cover the bottom and sides of the pan with the melted butter. When the butter is bubbling, add the pitted cherries, and cook until the cherries have softened a bit and are coated with butter. Then sprinkle the cherries with 2 tablespoons sugar and cook until the sugar has dissolved and turns into a syrup. Pour the batter over the cherries and bake for about 20 minutes or until the clafoutis is puffed, set, and golden brown around the edges. Do not open the oven door until the end of the baking time or it may collapse. Dust with icing sugar and serve immediately.
Place roast in crock pot. Sprinkle beefy onion soup mix over roast. Mix 39 oz water and mushroom soup. Pour over roast. Turn crock pot on low setting for 8-10 hours. Right before meal time, take roast out of crock. Whisk together cornstarch and 1 C water. Pour into broth in crock. Stir well. Shred roast with two forks and return to crock pot. Serve over bread.
Spread mustard over the chops and sprinkle with thyme. Marinate for 1 hour, Season with salt and cracked pepper. Preheat oven to 450. Heat oil in an ovenproof skillet on medium high heat. Sear chops about 2 minutes per side. Place skillet in oven and bake for 10 - 12 minutes or until chops are just pink inside. Aioli: combine garlic, anchovies, mayonnaise, lemon juice and thyme, Season with salt and pepper, Stir in whipping cream. Serve beside the veal chop.
Preheat oven to 350. Spread pecans on rimmed baking sheet and toast until fragrant, about 10 minutes. Whisk sugar, salt cinnamon, ginger and nutmeg in a large bowl and set aside. Bring butter and maple syrup to a boil in a large skillet over medium heat. Add nuts and stir to evenly coat. Add nuts to sugar mixture and toss. Transfer to a baking sheet, spread in a singe layer and cool completely.
Preheat oven to 325. In a small bowl, combine crust ingredients, press into 9-inch springform pan pushing a slight crust up the edge about an inch. Bake about 15 minutes; cool while preparing filling. In a large mixing bowl, combine cream cheese & brown sugar until well-blended. Add eggs one-at-a-time, beat until very smooth. In a smaller bowl, combine mango puree, cream and lime juice, mixing thoroughly. Add mango mixture to cream cheese mixture, mix until well-blended; pour into crust. Bake for 50 minutes (center will jiggle slightly). Cool on wire rack, then refrigerate for about 8 hours. To serve, run knife around edges to loosen from pan, release sides, lift cake out and set on serving plate. Serve chilled, sprinkled with nuts.
Heat oven to 350. Crush crackers to small pieces but not crumbs. Add Skor bits and mix. Pour in Condensed milk, mix thoroughly. Pat into 9 x 13 pan lined with parchment paper. Bake approx 15 minutess. Sprinkle chocolate chips over base. Return to the oven for about 2 minutes. Remove from oven,. Spread melted chocolate evenly over the top. Cool, cut into bars.
Adjust oven rack to the middle position and heat the oven to 375°. Line a large baking sheet with parchment paper or spray sheet with nonstick cooking spray. Whisk the flour, baking soda, spices, and salt in a medium bowl until thoroughly combined; set aside. Either by had or with an electric mixer, beat the butter with the brown sugar and the 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and add the yolk and vanilla; increase the speed to medium and beat until incorporated, about 20 seconds. Reduce the speed to medium-low and add the molasses; beat until fully incorporated, about 20 seconds, scraping the bottom and sides of the bowl once with a rubber spatula. Reduce the speed to the lowest setting; add the flour mixture and beat until just incorporated, about 30 seconds, scraping the bowl down once. Give the dough a final stir by hand to ensure that no pockets of flour remain at the bottom. The dough will be soft. Place the 1/2 cup sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands into the water and shake off the excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough). Using a tablespoon measure, scoop a heaping tablespoon of dough and roll it between your moistened palms into 1 1/4- to 1 1/2- inch ball; drop the ball into the sugar and repeat to form about 4 balls. Toss the balls in sugar to coat and set them on the prepared baking sheet, spacing them about 2 inches apart. Repeat with the remaining dough, moistening your hands as necessary with the water. Bake until the cookies are browned, still puffy, and the edges have begun to set, but the centers are still soft (the cookies will look raw between the cracks and seem underdone), about 11 minutes, rotating the sheet from front to back half-way through the baking time. Do not overbake. Cook the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer to the cookies to a wire rack; cool the cookies to room temperature.
Peel and cut apples into chunks and place in a crockpot. In a small mixing bowl mix splenda, water and cinnamon. Pour over apples. Cook on Low setting for 4-5 hours stirring occasionally. Serve warm with Ice Cream or Cool Whip (I used Fat Free Cool Whip for 0 pts on Weight Watchers). 1 Cup= 1pt. Delicious and very filling too!
If using bamboo skewers, soak in water 1/2 hour. Season scallops and shrimp with salt and pepper. Lightly coat with olive oil, then dip in seasoned bread crumbs. Skewer and grill on both sides. Melt lemon butter and serve with seafood. Sprinkle chopped parsley on top.
Preheat oven to 425. In a large bowl, stir together first 4 ingredients. Pour warm water into first 4 ingredients, mixing strongly. Add flaxseed first, then add additional flour and stir until dough forms a ball, noting that not all the flour will likely be picked up by the dough ball. gently knead dough on floured surface until smooth. Cover and let rise for 5 minutes. grease 9inch pie plate, and spread dough in it. put on tomato sauce, toppings, then cheese, and put in oven for 15-20 minutes.
Combine all ingredients in slow cooker. Cover and cook on high for 1 hour. Reduce heat to low and cook until lamb and vegetables are very tender, 10-12 hours. Season to taste with salt and pepper. Discard bay leaf.
Preheat oven to 375 degrees F. Brown sausage in skillet. Drain off fat. Arrange potatoes, apples and sausage in 2 qt casserole. Combine remaining ingredients and pour over casserole. Cover and bake for 50-60 minutes or until potatoes and apples are tender. You can alternately use cooked or canned sweet potatoes.
Preheat oven to 350°F. Lightly butter a large cookie sheet, or -- better -- line it with parchment paper. Cream the butter and honey. Beat in the egg and almond extract. Stir in the oat flakes, coconut and almonds. Let the dough sit for 5 minutes before spooning it out. Use a melon-baller or spoon to press the mixture against the side of the bowl, then slide the cookie gently onto the cookie sheet. Bake for 8 to 10 minutes, until just lightly browned around the edges. Remove to a rack to cool.
Preheat the oven to 350 degrees. Butter a 9-inch loaf pan. To prepare the cake: In the bowl of an electric mixer fitted with paddle attachment, combine the sugar, flour, and baking powder on the lowest speed. Add the eggs and continue mixing until the mixture forms a smooth paste. Mix in the creme fraiche, lemon juice, lemon zest, and melted butter. Pour the batter into the buttered loaf pan and transfer to the center rack of the oven. Bake for 60 to 65 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 5 to 10 minutes, then turn it out onto a rack to cool. To prepare the glaze: In a bowl, mix the powdered sugar and lemon juice until the sugar dissolves. Brush the top of the cake with the glaze while the cake is still warm.
Beat eggs, cornstarch, sugar, salt, and pepper in medium size bowl until well blended. Beat in corn and cream. Pour into 1 quart greased baking dish. Microwave on high for 7 minutes. Stir well working from the outside of the dish. Cook 7 minutes more or until almost set in center. Cover and let stand 5 minutes.
Saute carrots in the olive oil for 2 minutes. Stir in garlic. Cook 1 minute. Add broth and pasta; bring to a boil. Reduce heat; simmer 10 minutes. Stir in tomatoes and beans; cook 5 minutes more. Stir in peas. Cook till pasta is tender and heated through. Top with basil and cheese.
Put all ingredients in breadmaker, choose regular setting (quick setting also works well on my Zoji.).
1. In large pot combine apple juice, water, cinnamon sticks, cloves, orange and bring to a boil. 2. Reduce and simmer for 15 minutes or longer. 3. Serve.
Place the lutefisk in a kettle, and add enough cold salt water to completely cover them(some people like to place the lutefisk in cheesecloth and tie the ends itno a bag, before placing in the kettle.). Bring gradually to a boil. (Caution: It will be done when brought to a full boil, and if boiled too long the fish will fall into pieces.). Remove from the burner, skim off any foam that appears and the let the lutefisk stand for 5-10 minutes. Drain well, and serve steaming hot on warmed plates.
Mix together the soft cheese, pine nuts and chopped basil. Season lightly with salt and freshly ground pepper. Place in a piping bag and keep aside. Remove the small fillet from each breast and keep aside. Use a knife to make a cut lengthwise down the center of each breast to form a pocket. Pipe an equal amount of filling into to each pocket. Keep aside. Spread the plastic film in front of you and place a slice of Parma ham on it. Place a second slice of ham so that it is slightly overlapping the first slice, then place a chicken breast on the slice of ham. Lift the film to help wrap the breast in the ham. Remove the film, brush the chicken breast with olive oil, wrap loosely in foil. Repeat to wrap the other breasts. Heat a roasting tray in a 190 C preheated oven. Place the chicken breast parcels on it and roast for 15-20 minutes or until cooked. In the meantime, prepare the sauce. Place the cream into a saucepan and reduce add seasoning. Blend in a liquidizer until smooth. Add the snipped chives. Remove the foil from the chicken breasts and arrange them on plates. Pour the sauce over the chicken, garnish with basil leaves and serve.
Combine dry ingredients. Add wet ingredients and mix well. If your milk is cold, mix your coconut oil in with the dry ingredients first so it doesn't clump up on you. You can cook them just like this, or let soak overnight to reduce the phytic acid content of the flour.
Preheat the oven to 300°F. Wrap the tortillas in aluminum foil and warm them in the oven for about 10 minutes. Warm the beans in a saucepan over low heat, stirring occasionally to avoide sticking. Spread one-quarter of the beans on each tortilla. Sprinkle on one-quarter of the cheese, then add some salsa. Fold in the sides of the tortillas, then roll up. Serve immediately.
In a 4 cup Pyrex glass measuring cup mix the sugar Karo syrup and water-cook for 9 minutes. When done use pot holder and stir in peanuts(or you favorite kind). Stir in butter. Immediately pour onto greased cookie sheet( I use spray oil), spread quickly it gets thick fast. Let cool and viola! Break up into pieces and enjoy.
Wash rice three to four times in cold water, until the water you drain from it runs almost clear. Drain well and put in a large microwave safe bowl. Cover with the boiling water. Add all the other ingredients, except the garnish, and stir well. Microwave uncovered on full power for 17 minutes. Don't disturb during cooking time. If rice seems undercooked add a little more water and cook for a further 1 or 2 minutes. Cover tightly and leave to stand for 5 minutes. Stir and fluff lightly with a fork. Garnish and serve!
Cook the frozen chopped spinach and the flavor packet from the ramen noodles in 2 cups of boiling water for 3 minutes or until spinach is done. Add in the ramen noodles and cook for another three minutes.
Combine mustard, garlic, rosemary and pepper. Rub all over the leg of lamb (lamb may be covered and refrigerated to marinate up to 24 hours before roasting). Place roast in foil-lined roasting pan. (Insert Meat Thermometer into thickest part of the roast). (Temperature desired is 150° for medium well done). In preheated 400° oven, roast for 15 minutes and then reduce oven temperature to 325° for 1 hour and 20 minutes for 4 pound medium well done roast. If well done roast is desired, cook longer to your desired doneness. Remove roast to cutting board and let stand 10 minutes before slicing. Serve with mint jelly if desired.
Mix together 1/2 cup strawberries, 6 tablespoons sugar, water, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly for five minutes. Remove from the heat and add the remaining berries and lemon zest. Let cool to room temperature. Preheat the oven to 400 degrees. Roll out the puff pastry sheets until they are about 1/8 inch thick. Cut out twelve 3-4 inch circles with a cookie cutter or glass from the two rectangles. Take the twelve circles and place on ungreased cookie sheets 1 1/2 inches apart. Distribute the strawberry filling between the circles. Fold over the dough and press the edges tightly to seal. Brush the turnovers with the egg wash and sprinkle with the remaining tablespoon sugar. Bake in the preheated over for 14-18 minutes, or until golden brown. Serve hot or at room temperature.
Cake:. In the original recipe, my grandmother starts out by insisting that this be mixed BY HAND with a wooden spoon for 500 strokes. The mixer works fine. The original recipe was written for half lard and half butter (fresh churned), but in the letter my grandmother mentioned that she had started using shortening instead of the lard. Cream shortening and sugars. Add eggs, jam, and vanilla. Mix well. Sift all dry ingredients and add to the creamed sugar mixture. Mix well. Add buttermilk and nuts and mix by hand. This makes 3 round layers of a 8 or 9 inch layer cake. Bake 350 for 30 minutes or until done. Allow layers to cool before frosting. Icing:. For the frosting, my grandmother's original instructions called for using the leftover coffee that had been sitting on the stove all day keeping warm. I find that making up a cup of coffee with espresso powder works well. You do want a strong mocha flavor for the icing. Mix all the icing ingredients using a mixer. It will be a stiff icing. Making layer cakes must have been common back in the early 50s, because my grandmother didn't even bother to write down instructions for making icing or assembling the cake. She just listed the ingredients and how to make stong coffee. Needless to say, assemble like any other layer cake.
Cut sausage into 4 or 5" pieces and brown on all sides in batches in skillet. Saute peppers, onions, and garlic in drippings. Combine tomato puree, sauce, and paste in bowl. Add seasonings and sugar. Layer half of sausage, onions, and peppers in 6qt cooker. Cover with half the tomato mixture. Repeat layers. Cover. Cook on high 1 hour and low 5-6 hours. Serve over pasta or Italian rolls. AWESOME!
In a large pan, saute the chopped onion in 2 Tbs oil until golden. Add the turmeric, split peas and 5 cups water; bring to a boil and simmer 20 minutes. Combine the lamb and grated onion. Shape into walnut-sized balls with your hands. Add meatballs to the pan and simmer 10 minutes. Add the spinach, cover and simmer 20 more minutes. Mix rice flour with 1 cup cold water to make a smooth paste. Slowly add the paste to the pan, stirring constantly. Add the lemon juice, salt and pepper and cook over low heat 20 minutes. Meanwhile, saute the garlic in 1 Tbsp oil in a small skillet until golden. Stir in mint and remove from heat. Remove the soup from the heat and stir a little bit into the beaten eggs, then stir the eggs back into the soup. Sprinkle the garlic and mint over the top of soup before serving. Serve hot.
Preheat oven to 400°F Line a baking tray with non-stick baking paper. Arrange the tomatoes, cut-side up, on the tray and lightly spray with olive oil spray. Season with salt and pepper. Bake in oven for 20 minutes or until tomatoes soften slightly. Meanwhile, line a 3.5cm deep, 22.5cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Place in the fridge for 10 minutes to rest. Cover the pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 10 minutes or until crisp. Remove from the oven and reduce oven temperature to 350°F Whisk together the cream, milk, egg, chives and basil in a large jug. Sprinkle the feta over the base of the pastry case. Pour over the egg mixture. Bake for 30 minutes or until the quiche is just set. Top quiche with prosciutto and tomato. Bake in oven for 20 minutes or until the prosciutto is crisp. Top with basil leaves. Cut into slices and serve with salad leaves.
Melt the chocolate chips and butterscotch chips together in a heavy pan, or a double boiler. Once melted add in peanuts. Use a spoon to make clusters on a piece of wax paper. Let set for 4-6 hours.
1. In large bowl, mix the mashed potatoes and hot water. Add cream cheese; beat until blended. Stir in the ham, onions, bacon and Cheddar cheese. 2. Separate crescent dough into 8 triangles. Slightly stretch corners of short side of each triangle to make longer. Place on ungreased cookie sheet. Spoon 1/3 cup potato mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal. 3. Mix butter and pepper sauce; brush over tops. Bake at 375°F 10 to 12 minutes or until golden brown.
Butter and flour an 11x7-inch baking pan. Heat oven to 350°. In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan. n a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Spoon onto the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Pour the rum over the raisins, cover with plastic wrap and marinate them for several hours or overnight Heat oven to 300 degrees F. Cream butter and sugar, add eggs one at a time beat after each addition. In another bowl mix your dry ingredients (Flour, Baking soda, and spices). Stir the dry mixture into the butter& sugar. Stir in raisins/rum and milk. Stir in the fruit& nuts. Line miniature muffin tins with fancy Christmas paper liners or plain ones. Fill 3/4 full with the batter. Bake 10-15 minutes or until the tops spring back when lightly touched.
In a large bowl, toss together lamb, half of the oregano, 2 tablespoons lemon juice, garlic, 2 teaspoons salt and 1/2 teaspoon ground black pepper. Heat 1 tablespoon oil in a large skillet over high heat. Add half of the lamb and cook, tossing constantly, until cooked through and liquid is absorbed, 5 to 7 minutes; transfer to a plate. Repeat process with remaining oil and lamb. In a bowl, combine yogurt, cucumber, remaining 1 tablespoon lemon juice and salt and pepper to taste. Arrange quinoa on a platter or individual serving plates. Spoon lamb over quinoa, top with peppers, cucumber-yogurt sauce and remaining oregano and serve.
Preheat oven to 450. Sift the flour, salt, and baking powder and place in large mixing bowl. Stir in the cream with a fork, just until the flour is moistened. Add water, if necessary, to get the proper consistency. Knead on a lightly floured surface, about 10 times. Roll out 3/4 inch thick. Cut with a small floured cutter. Bake on an ungreased baking sheet for 12 minutes or until golden brown. Remove from oven and serve immediately.
Preheat oven to 375°. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes. Return potatoes to pan, add chicken broth; mash with a potato masher until slightly chunky. Add chopped broccoli and next 6 ingredients (broccoli through sour cream) to pan, and stir well. Spoon potato mixture into an 11- x 7-inch baking dish coated with cooking spray; bake at 375° for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.
Soup Directions: Bring to a boil in a large kettle. Dumpling mix: Mix altogther like pastry -- Pull apart with fingers and dip into boiling soup. Drop in dumplings and continue to boil until done, aprox 10-15 minutes -- taste dumplings for doneness. Serve chilled and enjoy.
This recipe can use cremini mushrooms just as nicely if you have an aversion to shiitakes. Cut mushrooms into slices before softening them using kitchen scissors if the shiitakes are whole. Boil water in a teakettle and pour half over mushrooms and half over rice noodles to soften. Add more water to the mushrooms as it is absorbed. Heat oils in a dutch oven or stock pot over med heat. Add mushrooms and saute for 10 minutes or until beginning to brown. Add garlic and saute 2 more minutes. Stir in vinegar and soy sauce and simmer until almost evaporated, stirring to scrape up browned bits from bottom of the pot. Add beef broth and mushroom liquid (if any). Bring to a boil and reduce heat to simmer for 10 minutes. Add kale and cook 5-10 minutes more. Serve in bowls and add softened rice noodles on top.