HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak the dried mushrooms in 1 cup hot water for 15 minutes. Drain, reserving the liquid, and squeeze out the excess liquid. Strain all the soaking liquid through a fine-mesh sieve. Reserve the liquid (there should be 1 cup) and the mushrooms separately. In a tall narrow stockpot, heat the oil over medium heat. Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes. Stir in the onion and cook, stirring occasionally, for 8 minutes. Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid. bring to a boil. Lower the heat and simmer for 5 minutes. Stir in the potatoes, cabbage, garlic, and, if using, the beet greens. Dissolve the tomato paste in 1/2 cup of the liquid and stir back into soup. Return to a boil. Lower the heat and simmer for 5 minutes. Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender. Remove from the heat. Stir in the dill, sugar, vinegar, salt and pepper. Pass bowls of chopped dill and sour cream at the table and enjoy!
In the fridgerator, chill 4 nice dinner plates. CAESAR DRESSING: Whisk first 6 ingredients together until combined. Whisk in olive oil to form a smooth dressing. Stir in cheese and season to taste with salt and pepper. (Yields approximately 1 cup). GARLIC CROUTONS: Add oil and garlic to a saute pan and saute garlic over moderate heat so that it slowly browns (approximately 5 minutes). Be careful garlic doesn't burn or it will become bitter. Remove garlic and discard. Raise heat and saute bread cubes in a single layer until golden brown and crisp on all sides. Remove and drain on paper towels. Toss with parsley and lemon zest while still warm. Store in an air tight container if not using immediately. ASSEMBLY: Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if desired. Set meat aside. Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces. Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this. Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, and chervil Serve immediately.
In medium bowl, mix together egg, milk and melted shortening. Set aside. Sift together flour, sugar, baking powder and salt. Fold into egg mixture until just combined. Divide butter and brown sugar equally among 12 muffin tin cups. Heat in a 375*F oven until melted (a minute or two). Place one cherry half in the center of each tin cup and arrange peach slices around it. Spoon batter over cherries/peaches. Bake 25 mins or until center is set. Remove from oven and turn out onto serving platter (or wire rack over wax paper to catch the buttery, sugary drips) immediately. Let cool.
Preheat oven to moderate (180°F/160°F fan-forced). Grease deep 22cm round cake pan; line base and side with baking paper. Beat butter and sugar in medium bowl with electric mixture until light and fluffy; add eggs at one time, beating until just combined between additions. Mixture will curdle at this stage, but will come together later. Transfer mixture to large bowl; using wooden spoon, stir in flours, hazelnut meal, sour cream and raspberries. Spread mixture into prepared pan. Bake, uncovered,about 1 1/2 hours. Stand cake 10 minutes; turn onto wire rack, turn top side up to cool. Make mascarpone cream. Mascarpone cream: Combine mascarpone, icing sugar, liqueur and sour cream in medium bowl. Using wooden spoon, stir until smooth; stir in nuts.
Crackers -- The first step is to crush the saltines. About 20-25 crackers will give you about 1 cup, but crush them fine. A fine crushed cracker will stay on the beef better than those not crushed well. I just use a baggie (ziploc) and my meat mallet or rolling pin. Use anything you have. Steak -- Bring the steak to room temp and season well with salt and pepper and make sure to rub in the seasoning. Breading Station -- Dip #1 - Wet -- In a small bowl or pie plate, beat the eggs well. Dip #2 - Dry -- In a small bowl or pie plate again, add the cracker crumbs, thyme, garlic, and red pepper flakes. Dip each cube steak into the egg mixture, then into the cracker crumbs coating well. Make sure to press the crackers crumbs into the steaks. Pan Fry -- In a large saute pan, heat up the olive oil to medium high heat and add the steaks. Make sure you use a large enough pan so they are not crowded. Brown well on the first side until golden brown. Then flip, you may need to add a bit more oil if the pan is too dry - not much, just a touch. Add in the sliced onion and garlic and brown the second side until golden brown as well. Then reduce the heat to low. Add 1/4 cup of the beef broth and cover. Cook 30-40 minutes until tender. Stir once or twice during cooking. Sauce -- Once the steaks are done, remove and cover with foil. Make sure to leave the onions in the pan. Mix the cornstarch with the remaining beef broth and pour into the pan along with the garlic and onions. Bring to a boil until thickened and then reduce the heat and just simmer 2-3 minutes. Add in the parsley and taste for any additional seasoning, salt and pepper. Serve -- Pour the onion gravy over the individual steaks. ENJOY! Serve this with some mashed potatoes or parsnips, peas, carrots and I love a couple of grilled portabellos. Just a great classic dish.
NOTE: The split peas will take 1 hour to soak before they can be used in the making of this soup (see below). There is also some time involved in preparing the vegetables. When the peas have soaked and the vegetables have been prepared, the soup will take 1 hour to cook. Fill a medium soup pot with 8 cups of water. Add the dried split peas. Bring the water to a gentle boil; boil the peas for 2 minutes. Cover the pot with a lid and remove it from the heat source for 1 hour. Add the remaining ingredients to the soup pot, EXCEPT for the TOMATOES, THE RESERVED TOMATO JUICE AND THE LIQUID SMOKE. Bring the soup to a boil; reduce the heat to low and simmer, covered, for about 45 minutes or so, or until the peas are tender. Add the tomatoes, the tomato juice, and liquid smoke. Cover the pot with a lid and continue to cook for an additional 30 minutes. Salt to taste. The soup/stew may be served with saltine soda crackers.
Combine the peanut butter and butter in a large microwave-safe bowl. Microwave at high 45 seconds or until mixture melts. Add marshmallows; microwave at high 1 1/2 minutes or until smooth, stirring every 30 seconds. Add cereal to peanut butter mixture; toss until well-combined. Pat cereal mixture into a 13 x 9-inch baking pan coated with cooking spray. Place peanut butter chips in a small microwave-safe bowl. Microwave at high 30 seconds or until chips melt. Spoon melted chips in a small heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag; drizzle melted chips over cereal mixture. Cool slightly; cut into 24 pieces.
Muddle the mango in the bottom of mixing glass or shaker. Pour in all ingredients, shake with ice for 30 seconds. Serve in a martini glass and garnish with lemon zest or peel.
Preheat oven to 350 degrees. In a small bowl, combine the seasoning, brown sugar, oil, oregano, and salt. Divide the mixture in half and add the garlic to one mix. Rub the garlic mixture under the skin. Rub the outside of the bird with the other mixture. Coat evenly. Place on a wire rack in your roasting pan. Roast until your thermometer inserted in the thigh registers 180 degrees and juices run clear, about 2 hours. Let stand 10 minutes before carving. NOTE: I think that 180 degrees is just a bit high. Compare with the cooking chart on the wrapper the bird comes in (most usually there's one on the back).
whisk first 4 ingredients together. add a little of the hot sauce. taste. add more hot sauce if needed -- if its too hot add a little more miracle whip.
Preheat the oven to 350°. Arrange pecans on a baking sheet in a single layer and toast until golden brown and aromatic, 7-9 minutes; set aside. In a saucepan set over med-high heat, bring the sugar and milk to a boil; decrease the heat to medium and cook until the mixture reaches the soft ball stage (234° to 240° on a candy thermometer). Remove the saucepan from the heat and stir in the butter, salt, pecans, and vanilla. Beat the mixture for about 5 minutes with a wooden spoon, or until the mixture begins to stiffen. Quickly drop by tablespoonfuls onto waxed paper (if you aren't fast enough, the mixture will become too hard to scoop). Wrap individually in waxed paper, or store in an airtight container. *Variation-to make even whiter, omit the vanilla extract and drop in a halved vanilla bean with the sugar and milk; remove the bean as soon as the mixture comes to a boil. Use the pointed tip of a knife to dig out the vanilla seeds and add them back to the praline mixture.
Peel and deveine the shrimp. Warm the rum in a small saucepan over low heat. Wrap each shrimp in a narrow strip of bacon and fasten with a toothpick. Place shrimp in a shallow pan and bake at 450 degrees for about 10 minutes, turning often, until bacon is crispy. Put the shrimp in a chafing dish or ceramic dish. Pour rum over shrimp and ignite. Serve immediately.
In a large pot of boiling water over medium high heat cook the pasta for 8 minutes or until tender. Drain well and place in a large bowl Add the red peppers, scallions, soy sauce or tamari, oil, ginger, nuts, garlic, cilantro, ground red pepper and honey. Toss well. Let the salad marinate for 1 hour before serving.
In a small saucepan, combine the Scotch bonnet half with the onion, allspice, bay leaf, vinegar and sugar and bring to a boil. Remove from the heat, cover and let stand for 30 minutes; strain the vinegar into a medium bowl and let cool. Meanwhile, bring a medium saucepan of salted water to a boil and fill a bowl with ice water. Blanch the chayote and carrot in the boiling water just until crisp-tender, about 1 minute. Drain and transfer to the bowl of ice water. Drain and squeeze dry, then pat dry. Add the chayote and carrot to the vinegar along with the parsley, lemon zest, lemon juice and mayonnaise and season with salt and pepper. Mince the remaining Scotch bonnet half and add it to the sauce. Light a grill. Loosely thread the swordfish on 6 pairs of skewers. Thread the tomatoes on single skewers. Lightly brush the fish and tomatoes with oil and season with salt and pepper. Grill over moderately high heat, turning as necessary, until lightly charred and just cooked through, about 4 minutes for the tomatoes and 7 minutes for the swordfish. Transfer the skewers to a platter and pass the sauce at the table. ** WINE: Swordfish, while meaty, is not an oily fish so it can pair well with light reds and roses, as well as whites (as can other similar fish). Try opening a chilled rose from California with Thompson's skewers-it's a great outdoor, summertime combination. Two to look for are Bonny Doon Vineyard's strawberry-scented 2007 Vin Gris de Cigare or the crisp 2006 Terre Rouge Vin Gris d'Amador.
Grate the coconut meat and place in a liquidizer with the remaining ingredients. Blend until smooth, adding a little water if the mixture seems too thick. Season to taste with salt and freshly ground black pepper and serve immediately.
Season the chicken tenders with thyme, salt, and pepper. Heat olive oil in a large skillet, add the chicken and cook for 3 minutes on each side. In a small heavy saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, then whisk in the chicken broth and milk, cook until thicken, 2-3 minutes. Using a wooden spoon, stir in the cheese in a figure-right motion until melted, about 2 minutes. Serve the chicken topped with the Gouda gravy.
Preheat oven to 350°F. Cream butter and sugar; add eggs to mix. Mix well until uniform and add flour, baking powder and a pinch of salt. Mix well before spooning batter into a greased or oiled 9" spring form pan. Place plums on batter skin side up and sprinkle with sugar and lemon juice. Spread cinnamon over plums and bake for 1 hour. Cool to lukewarm and remove from pan.
Clean and wash spinach. Place in a pan with little water and onion. Cook until tender. Drain and grind to a paste. Sift flour and salt in a large bowl. Add spinach and milk to make a stiff dough. Knead the dough well. Divide it into 20 parts. Roll them out into round puris of 3" (7 1/2 cms) diameter each. Heat oil in a deep frying pan and fry 1 or 2 puris at a time. Turn once. Remove when both sides are cooked. Serve hot with youghurt.
In a saucepan, boil water. Once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. Stir until eggs look done. Then simmer for 5 minutes. Add noodles and cook for 3-5 minutes or until noodles are tender.
Heat broiler. Season salmon with salt and pepper; place skin side down in a broiler pan or cookie sheet. Cover with bacon strips. Brush salmon and bacon with 1 T. of the balsamic vinegar. Broil until cooked through and bacon is crisp, about 8 minutes, basting with remaining 1 T. vinegar halfway through cooking.
PREHEAT oven to 350°F. COMBINE sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved. Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel-colored. Quickly pour over bottom and sides of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften over low heat). Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted. Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well. Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1-inch depths. Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes. Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.
To make the chicken: Combine the apple juice concentrate, maple syrup, vinegar, oil, salt, cinnamon and pepper. Put the chicken pieces in a large Ziploc bag with the above combined ingredients. Marinate this in the fridge for 4 hours, or even overnight, turning occasionally. Heat the oven to 375 degrees F. Remove the chicken from the marinade and put the pieces into a baking pan and roast for 1 to 1 1/2 hours. Let it rest for a bit. Meanwhile, while the chicken is roasting, pour the marinade into a pot and bring to a boil. Reduce the heat and let simmer for about 5 minutes. In a small cup, stir together the cornstarch and water, and then stir it into the marinade. Boil for about 1 minute until it thickens. To make the apple rings: Stir together in a bowl the butter, maple syrup and cinnamon. Add the apple rings and toss to coat. Broil the apple rings about 4-6 inches from the heat for about 3 minutes each side, or, cook in a pan for about 2-3 minutes each side. Serve the chicken with the sauce and the apples.
Rinse chicken bones under cold running water. Place rinsed chicken bones in a heavy 8-quart stock pot. Add the cold water and set pot over high heat. Bring to a near boil. Reduce heat and simmer for 10 minutes or until there is a thick foam on the surface. Skim off and discard the foam. Add remaining ingredients and simmer (very low simmer) for 3-4 hours or until the liquids are reduced by about half. DO NOT BOIL. Strain finished stock through several layers of cheesecloth. Refrigerate overnight and skim off the congealed fat. This makes about about 12 cups. The second day use this stock (warning: do not substitute canned) in place of 12 cups of water to repeat the entire stock making process.
Prepare the vinaigrette. Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped. Add cilantro, shallots, serrano pepper, orange juice and lime juice; process until pureed. With machine running, pour olive oil through feed tube in slow, steady stream. Season with salt and pepper to taste. Makes about 3/4 cup vinaigrette. Set aside. For the salad, slice pineapple into 8 rings. Lightly coat a large grill pan with non-stick cooking spray, then grill pineapple over medium heat until lightly caramelized, about 2-3 minutes on each side. Set aside to cool slightly. Combine greens and onions in a large bowl. Drizzle cilantro lime vinaigrette over greens and toss until well mixed. Arrange dressed greens on individual serving plates. Top each plate with a grilled pineapple ring, crumbled goat cheese and chipotle-glazed pecans.
Combine first 7 ingredients. Combine egg, buttermilk and margarine. Stir liquids into dry ingredients just until moistened. Fill muffin cups 2/3 full. Bake at 400 degrees for 14-18 minutes or until golden brown. Cool 5 minutes before removing from pan to wire rack.
Preheat oven to 400°. Combine together cream cheese, crab, shrimp, almonds, butter, garlic, lemon juice, parsley, Worcestershire sauce, and hot pepper sauce in a bowl. Season to taste and stir in breadcrumbs. Remove stems from mushrooms and cut a sliver-thin slice from the top rounded side, so that they will stand upright securely. Fill each cap with 1 to 2 tbsp crab/shrimp mixture. Place in 4 individual baking dishes. Combine butter, lemon juice, lemon rind and parsley and season well. Drizzle 1/4 cup of butter mixture over each dish of mushrooms . Make for 12 to 15 minutes, or until caps are cooked. Garnish each dish with parsley sprigs and a twist of lemon.
Preheat to 350°F / Cook 45 minutes to an hour. Mix eggs, Worcestershire sauce, tomato sauce or ketchup to ground deer. Brown mushrooms and onion along with garlic until tender. Mix milk with bread crumbs together. Once the ground deer is mixed with the original ingredients, put in the mushroom mixture in and combine together. Salt and pepper then add the bread crumb mixture. The cilantro should be added before putting into the meatloaf pan.
Preheat oven 400. Combine fist five ingredients in bowl and whisk until mixed well. Stir in all remaining ingredients except blueberries and mix. Gently fold in bluebberries and fill lined muffin cups to 3/4 full. Bake for 18 - 20 minutes.
Brush the melted butter on all four sides of the bread. In a large pan or skillet, brown two sides of the bread over medium heat and set aside. Add 1/2 of the celery salt to the thousand island dressing and taste. If you like more, add the rest. Set aside. In the same pan over medium heat, add the olive oil and sautee the pastrami, the corned beef and, the sauerkraut without mixing them with each other. At the end of 3 minutes, put the meat and kraut on a plate and set aside. Over low heat, put an unbrowned (buttered) bread side down in the pan. Layer on the corned beef, pastrami, kraut, Alpine Lace cheese (Alpine Lace is a very mild, wide Swiss Cheese -- substitute Baby Swiss if you can't find it at the grocery), and jalapeno cheese. (Since the jalapeno cheese usually comes in small square slices, that's why you need 1 1/2 slices. The Alpine Lace should be roughly the same width of the bread). On the remaining slice of bread, on the browned side, spread the horseradish sauce. Drizzle the thousand island dressing directly on the sandwich and place the horseradish side of the bread DOWN as to mix with the dressing. As soon as the bottom of the sandwich browns, carefully flip it over and brown the final side. When the bottom of the sandwich is browned, plate it up and cut it in half, on the diagonal. Garnish the plate with the gherkins and the orange slices.
Divide croutons, cheese, onion, pepper,and green chilies between two greased 9-inch square baking pans. In bowl, combine eggs, milk, garlic salt, and pepper. Slowly pour liquid over crouton/veggie mixture. Top with bacon. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 50 minutes, or until a knife inserted near the center comes out clean. To use frozen casserole: Completely thaw in the refrigerator for 36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 minutes, or until a knife inserted near the center comes out clean.
Preheat oven to 180°C. Line base and sides of 11 x 21 cms loaf pan. Allow 4 cms overhang at long ends. Place bread in food processor, process to make fine crumbs. Transfer to bowl and add onions, carrot, zucchini, lentils, egg, cumin, coriander and 1 cup corn kernels. Season with pepper, mix well to combine. Press mixture firmly into pan. Bake for 55 - 60 minutes, stand for 10 minutes, remove from pan. Serve with chutney or sweet chili sauce or salsa.
Coat the inside of a 4-5 quart slow cooker with cooking spray. Combine all the ingredients in the slow cooker and stir. I find it helpful to mix the brown sugar with the cinnamon; the cinnamon gets better incorporated and doesn't separate from the mix as much. Cook for 7-8 hours on low. Stir thoroughly before serving with a rubber spatula or wooden spoon. Serve immediately. Refrigerate leftovers; reheat with a splash of milk. *This recipe is easily cut in half for smaller slow-cookers. A time of 4 hours is optimal.
Heat 2 tablespoons of oil in a large ovenproof Dutch oven. Add sausages; saute for 25 minutes or until browned. Transfer sausages to a paper-towel lined platter and let drain. Add leeks and garlic to same Dutch oven. Saute for 8 minutes or until they begin to soften. Add in apples, rosemary, and sage; mix well. Add brandy and simmer 5 minutes or until mostly evaporated. Add canned tomatoes with juice, beans with 1/2 cup of reserved liquid, lima beans, 1 cup broth, tomato paste, and cloves; mix well. Return sausages to pan; season to taste with salt and pepper. Bring mixture to a boil; cover and place Dutch oven in a 350 degree oven for 30 minutes. Heat 1/4 cup olive oil in a large skillet. Add bread and saute for 25 minutes or until golden brown, stirring frequently. Mix together tomatoes and parsley in a large bowl. Add in the bread; mix well; season to taste with salt and pepper. Spoon bread mixture evenly on top of cassoulet. Bake uncovered for 15 minutes.
Whisk together the wet ingredients. Add all dry ingredients except oat bran and mix well. Stir in oat bran. Fry on griddle at medium heat in a little oil or cooking spray.
Whisk together first eight ingredients and refrigerate. To glaze pecans, melt 1/3 cup of sugar over medium high heat. When sugar is melted, add 2/3 cup of pecans and coat. Spread on buttered waxed paper to cool. Break apart. Mix together rest of ingredients except for nuts.and refrigerate until time to serve. When read to serve, add nuts and salad dressing. ( Salad dressing will need to be shaken to mix as it tends to settle.).
Have a 1qt. shallow bowl handy. Put the rice in blender,blending until fine. Pour into small bowl,add cornstarch& water,stir to dissolve the cornstarch. Pour the drained apricots in blender,and blend until smoothy. Add just enough milk to total 4 cups (approximately 2 cups milk.). Pour into a small saucepan& add sugar& the rice mixture. Over medium heat,stir constantly,until it comes to a boil. Cook and stir for 5 minutes. Remove from heat& stir in extracts. Stir to blend. Pour pudding into a bow,and allow to cool at room temperature for 1/2 hour,Then chill. When pudding is cold,serve.
In a non-stick pan melt the butter and fry the onion till golden. Add the coconut to the pan and fry till brown, do not allow the coconut to stick to the pan. Stir in the spices and the yogurt followed by the tomato puree, stir again. If the liquid is too thick add a few spoons of water. Bring to the boil and add the prawns, lower the heat and cook for 5 minutes. Serve with boiled rice and a vegetable curry of your choice.