HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the 4 cucumber slices, 2 strawberries, ginger ale, and Pimm's in a blender and blend for about 5 seconds. Add about 1 cup of ice and blend until smooth. Pour into a cocktail glass. Garnish with the cucumber spear, strawberry, and mint sprig.
Place layers of vegetables in the order given. Put in crock pot. Season each layer with salt and pepper. Put the browned meat on top. Mix soup, 1/2 can of water, envelope gravy mix, 1 cup water. Pour into crock pot. Cover, cook low 6-8 hours; high 3-4 hours.
Garlic Spread: remove papery skin from garlic head; cut top off garlic bulb, exposing garlic cloves. Place bulb in center of large piece of foil; drizzle with oil and wrap to enclose, sealing edges tightly. Roast in preheated 400° oven for 35-40 minutes or until fragrant and soft. Unwrap garlic; gently remove garlic cloves. Mash 5 cloves with a fork, creating a paste; reserve remaining garlic for another recipe. In a medium bowl, combine paste, cream cheese, chives, and jalapeno; season with salt to taste. Taste and add more garlic cloves, if desired. Transfer to an airtight container and refrigerate for 1 hour or for up to 4 days. Tacos: in a small bowl, combine rosemary, salt, and peppercorns. Coat chicken with oil, then rub with rosemary mixture. Grill chicken on preheated greased barbecue grill, med-high heat, turning once, until no longer pink inside, 6-8 minutes per side. Transfer chicken to a cutting board; let stand 6-8 minutes. Cut into thin slices. Build tacos--divide chicken equally among tortillas. Top with Creamy Garlic Spread and sun-dried tomatoes. Fold tortillas in half.
Put chicken pieces in a bowl and cover with salt - let sit for 2 hours. Remove chicken from salt and wash well. Put in bowl with buttermilk and onions and refrigerate over night. Combine flour, kosher salt, cayenne and black pepper. Pick up a piece of chicken and let the excess buttermilk drip off, then coat with flour mixture. Repeat with each piece until all pieces are coated well - place them on waxed paper and leave out for 30 minutes to dry and come closer to room temperature. Melt shortening and butter in skillet over high heat, add chicken, cover pan and lower heat - cook 10 minutes. Turn chicken pieces and cook, uncovered until done (about 15 minutes) - test by piercing each piece; juices must run clear.
Melt chocolate over double boiler or in microwave. Let cool at room temperature. Place the cream cheese into a mixing bowl and beat until soft and smooth. Slowly add the sugar and then beat in the sour cream and chocolate followed by the double (heavy) cream. Add the vanilla extract and lemon juice and mix until thick and smooth. Cover and chill in the refrigerator for 2-3 hours. Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Mix thoroughly 1/2 can of soup, beef, onion, egg, and seasonings. Press firmly into a 9-inch pie plate. Bake at 359 for 25 minutes; spoon off fat. Frost with potatoes. Top with remaining soup and cheese. Bake 10 minutes more, or until done.
Add the contents of the jelly packet to a large heatproof bowl, pour 1 cup of boiling water over the jelly crystals, and stir with a fork until the jelly crystals have dissolved. Chill the jelly in the refrigerator until it is the consistency of unbeaten egg whites. When the jelly is partially set, add the 11/2-13/4 cups of well-chilled evaporated milk, the orange zest and the Cointreau. Basically add 11/2-13/4 cups of liquid, so 11/2-13/4 cups of evaporated milk if you are NOT adding Cointreau. And if you are adding Cointreau, reduce the quantity of evaporated milk by the amount of Cointreau added. Beat the mixture with an electric beater until it is light and fluffy, fold in the cream and most of the strawberry slices. Reserve some strawberry slices for garnish. Spoon the mixture evenly into 8 parfait glasses or dessert dishes. If you use smaller glasses, you may well have enough for 10 serves. It looks more elegant in parfait glasses. Chill the mousse for several hours, preferably overnight. Just before serving, dust each parfait glass with sifted icing sugar (optional), top with several slices of strawberry and serve immediately. Chef's Note: Fruits vary enormously in how much moisture they contain, so when it comes to deciding how much liquid to add (i.e. the evaporated milk and the Cointreau) be mindful of this. Since posting this recipe, having not used this recipe for a while, I made this mousse and for the first time added black cherries. The mousse still tasted delicious, but the cherries being a lot heavier than strawberries sunk to the bottom - not a major problem; I still made sure that the mousse and cherries were evenly distributed between the parfait glasses. But because the cherries had a lot more moisture in them than do strawberries, the consistency of the mousse was not as thick as I should have liked. So I have amended the total quantity of liquid to 11/2-13/4 cups Originally, I had specified TWO cups of liquid. It's probably better to err on the side of adding a little less liquid - but it really does depend a lot on what fruit you are adding.
In a medium bowl combine the buttermilk with hot pepper sauce and chopped garlic; add in the pounded chicken breasts and turn to coat with the buttermilk mixture. Cover and refrigerate for 6-24 hours, turning the chicken a few times during chilling. In a shallow dish combine all the coating ingredients. Remove the breasts from the buttermilk allowing any excess to drip off do not wash off the buttermilk or remove and small garlic pieces that are stuck to the chicken. Coat the chicken in the breadcrumb mixture pressing down firmly with hands to adhear the breadcrumb mixture to the chicken (I suggest to bread all the the breasts then place on a flat sheet before frying). Heat oil in the skillet over medium heat (using enough oil to to about 1/2 inch or more up the skillet. Cook the chicken breasts about 6-7 minutes on each side or until cooked through.
Preheat the broiler or grill. Brush 1 side of each lamb chop with a small amount of the pesto, grill under the hot broiler for 4 to 5 minutes. Turn, brush with additional pesto and grill for a further 4 to 5 minutes for medium/rare chops.
Butterfly chicken breasts so they are thin. Lightly season with salt and pepper. Dust chicken breasts with flour. Combine whole eggs and romano cheese to form a batter. (you don't want a thick batter as it will coat and burn if too thick.) Fry chicken and mushrooms until golden brown. Add garlic and saute 1 minute. Season with additional salt and pepper to taste. Transfer chicken to platter. Add butter to the skillet. When melted add wine and lemon juice. Add cream and cook over high heat until sauce begins to thicken. Return chicken to skillet and heat. Serve immediately. Sprinkle additional grated romano cheese over chicken if desired.
Bake cake mix as directed. Remove from oven. Using a fork, poke holes all over top of cake. pour sweentened condensed milk over cake, spread evenly. pour carmel topping over cake, spread evenly. refrigerate until completely cooled. spread cool whip over top of cake. combine coconut and pecan pieces. Sprinkle evenly over top.
Place the fish, skin side down in it top part of the steamer Steamer pot (like a double boiler but with an insert with holes to allow the steam to come through or a Chinese steamer basket). Pour Beer/water into the bottom half. Bring to a boil& steam the fish until it flakes apprx 20 minutes depending on the thickness of the filet. When coked remove the skin& bones. Lightly butter the flaked fish. Add salt& Pepper.
In a sauce pan combine the pumpkin and chicken broth. Warm over a medium burner and then reduce heat to low; keep mixture warm. Heat the oil over medium heat and brown the prosciutto for 2-3 minutes. Add the garlic and saute for another 1-2 minutes. Be careful not to burn the garlic. Add the rice; stir to coat the rice in the oil for 1-2 minutes until the grains are opaque. Add the Grappa, and allow the rice to absorb the liquid. Stir in sage. Reduce heat to low. Add 1/2 to 1 cup of chicken broth and pumpkin mixture to cover the rice. Allow the rice to absorb the liquid before adding another half cup of broth. Continue adding the broth-pumpkin mixture until it is used. You may need to adjust your temperature so the rice cooks correctly. This process should take about 20 minutes. When rice is al dente add the cheese, stir to incorporate. Add salt and pepper to taste. Divide into 4 portions and add parsley for garnish.
Mix Ritz cracker crumbs and melted butter. Press mixture into an 8-inch pie plate. Saute onions with 2 T butter until clear, not brown; spoon into pie crust. Beat eggs with milk, salt, and pepper and pour over onions. Sprinkle with cheese and paprika. Bake at 350 degrees F for 30 minutes or until firm in the center.
Stir sour mash and juice with ice in a large glass or mug. Add ginger beer; stir briskly. Add a dash of peach cordial, if desired.
Trim leeks about 2 inches beyond the point where the leaves start to darken. Trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces. Place the leek pieces in a large bowl filled with cold water and rinse thoroughly. Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain. Melt the butter in a 12-inch skillet over medium-high heat. Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes. Add the cream, broth and zest. Cover and simmer until the leeks are tender, about 5 minutes. Remove the lid and cook until the braising liquid thickens, about 2 minutes. Sprinkle with parsley, season with salt and pepper to taste. Serve immediately.
In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure). Then add other can of milk and heat till boiling. Add the meat and continue to cook. When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender. Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes. Serve over rice, and garnish with chopped cashews if you desire.
Prepare canner, lids and jars. In a large stainless steel saucepan combine peaches, lemon juice and sugar. Over high heat stirring constantly bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly for 1 minute. Stir in chocolate liqueur. Remove from heat and skim off foam if needed. Ladle hot jam into hot jars leaving 1/4 inch head space. Wipe rim, center lid, adjust band and screw down to finger tip tight. Place jars in boiling water bath canner. Process 10 minutes. Remove lid and let stand in canner for 5 additional minutes. Remove jars, cool and store.
Make your favourite recipe or pancake mix without adding the liquids. I used two cups of dry mix from a box. Add the cheese and onions. Add the liquids, using slightly more liquid than is required (about 1/4 cup more milk/water), and stir just until dry ingredients are moistened. Be sure to scrape the bottom as you mix or there will more than likely be dry stuff not mixed in - if you wait to find out and stir after, you risk the pancakes being dense from overstirring, which causes gluten to form. This should make enough batter for 7-8 pancakes (about 3-4 cups total). The mixture will be thick and lumpy, but this is a good thing! Scoop about 1/3 cup at a time into a non-stick or oiled frying pan set on medium-low heat. Cook pancakes, flipping over every few minutes. A good way to tell when a pancake is ready to flip is by the appearance of bubbles towards the middle of the batter. With this mix, the batter is too thick to wait that long and the pancakes should be flipped at the appearance of a few bubbles. It never hurts to do an "edge" check by lifting up the side of a pancake with a spatula to check the colour. A golden-brown signals that the cake can be flipped! Garnish with your favourite savoury topping and enjoy!
Preheat oven to 375°F. Season chicken generously with salt, cayenne and herbs de Provence. Place in an oven safe skillet, interspersed with garlic, red pepper and carrot. Tuck in the parsly sprigs and pour on stock to almost cover chicken. Cover the skillet and braise in the oven until chicken is just cooked through. Meanwhile, reduce the vinegar in another saucepan to 2 Tablespoons. Remove the chicken from the skillet and set aside. Place the skillet on the stove and simmer until vegetables are very soft. Remove the parsly and puree the skillet's contents in a blender. ( I used an immersion blender). Return sauce to skillet. Add the reduced vinegar and tomato paste to the sauce. Return the chicken to the pan to reheat gently. Serve on a platter with chopped parsly, if desired.
Grease a 3 qt casserole dish. In lg. saucepan, combine carrots and broth; bring to a boil. Reduce heat and cover. Simmer for 5 minutes or til crisp-tender. Heat oven to 400°F In small bowl, mix 1 1/2 cups milk& 1/4 cup flour. Mix the milk mixture, sage, 1 T marg. and 1/2 t salt into carrot mixture. Bring back to a boil, constantly stirring. Boil for approximately 1 min, add chicken and corn. Pour into greased casserole dish. In medium bowl, mix together the 1 cup flour, onions, baking powder, and 1/4 t salt. Once mixed well stir in the 1/2 c milk and 1 T melted or soft marg. until soft dough forms. Drop dough by spoonful evenly onto chicken mixture. Bake at 400F for 20-25 minutes or till top is golden brown. *Note-if not enough biscuits for your liking feel free to double up on the biscuit mix on the top turns out just as well.
Cook the chicken until fully cooked, then cut into cubes. Whisk the eggs, then add in all the ingredients. Heat some coconut oil in a pan, and use a ring (about 17 cm diameter) to pour some of the egg mixture inches Let it brown on both sides.
Sprinkle the beef evenly with 2 teaspoons salt and 1 teaspoon pepper. Heat the oil in a large skillet over high heat. Add in the meat a few pieces at a time and brown on all sides. Transfer the browned meat to the insert of a 5-7 quart slow cooker. Add the garlic, onions, mushrooms, and thyme to the same skillet over med-high heat and saute until the liquid from the mushrooms is evaporated. Transfer the contents of the skillet to the slow cooker. Add the carrots and celery to the slow cooker and stir to combine. Deglaze the skillet with the tomato paste and wine and allow the wine to reduce by about 1/4 cup, stirring up any browned bits from the bottom of the pan. Transfer the tomato mixture to the slow cooker and add the broth and barley. Cover the slow cooker and cook on LOW for 6-7 hours, until the beef and barley are tender. Season with salt and pepper, if needed before serving.
Heat the oil in a Dutch oven over medium high heat. Add onion and ginger, cover and cook 3 minutes, stirring frequently. Reduce heat to medium. Add curry powder and garlic, cook 30 seconds, stiring constantly. Add cauliflower and next 4 ingredients (cauliflower through salt), stirring well to combine. Bring to a boil, yogurt will curdle, cover reduce heat and simmer 20 minutes or until cauliflower is tender. Serve with lemon wedges if desired.
Start with putting the water on for cooking the pasta and pre-heat the oven to 350 degrees. Chop the peppers and onion. Saute the green pepper in the olive oil for 3 minutes, add the onion and saute for another 3 minutes (add the optional mushrooms here and cook additional 1-2 minutes) or until soft. Put the pasta on to cook if water is boiling. Add the ground beef to the peppers and onions and continue cooking until it's not pink. Add some salt and pepper to this mixture to taste. (I added 1/2 tsp ea.). Drain the pasta and put in a greased casserole. Add the soup and sour cream to the pasta and combine. Add the hamburger mix and the cheddar cheese, reserving 1/2 c for the top, and combine thoroughly. Sprinkle the reserved cheese on the top. Bake for 20 minutes.
Clean and break green beans, then steam for 3-5 minutes, or until just cooked. Plunge into cold water bath to stop cooking, and drain. Grind 1 tablespoon sesame seeds. Mix in salad bowl with oils, vinegar, and soy sauce. Toss with green beans and let marinate for at least one hour. Garnish salad with reserved sesame seeds, and serve.
Preheat over to 350°F. Sift flour, baking soda, baking powder and salt into a bowl. In the bowl of a mixer, beat butter, sugars, egg until creamy. Add vanilla. Scrape down the sides of bowl occasionally. Add dry ingredients and only mix until incorporated. Stir in nuts and chocolate with a wooden spoon. Form 1 inch balls. Put them on baking sheets (I used parchment). Don't crowd the sheets - they spread. Bake about 12 minutes - depends on your oven. makes about 40 cookies.
This recipe basically involves substituting broth for most of the water called for on the package directions, so use them as your guide for the appropriate number of servings. I strongly suggest using water for about one-third of the total amount of liquid, or to taste; the nuttiness of the oats will shine through and be enhanced, rather than masked, by the broth. CAREFULLY (they burn quickly) toast the oats in the saucepan in which you'll be cooking them, stirring constantly. Quickly add the broth (it stops the toasting), bring to boil, and cook according to package directions, 6 - 10 minutes. Add pepper to taste if desired and, if you're not too health conscious, some butter as well.
Preheat oven to 350°. Spray bundt pan with nonstick spray. In large bowl, stir together flour, brown sugar, and salt. Cut in shortening until mixture resembles coarse crumbs. Reserve 1/2 cup of crumb mixture. Stir baking soda, cinnamon, and nutmeg into remaining mixture. In a small bowl combine eggs and buttermilk. Add to crumb mixture stirring until just combined. Sprinkle reserved crumbs and nuts in bottom of prepared pan. Pour batter over nuts. Bake 50-55 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Serve warm or cool thoroughly on wire rack.
Usining a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a service dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce, or you can marinate appetizers in a bowl with marinade poured over.
Let onions stand in cold water 1 hour. combine remaining ingred. Heat until sugar disolves and pour over onions.
Preheat the oven to 350 degrees. Toast the bread lightly. Cut a hole in the center of each slice with a 1 1/2 inch circular cutter. Butter an ovenproof dish. Put the toast in it and break open an egg over each one so that the yolk falls in the hole in the center. Salt and pepper to taste. Spoon the buttermilk evenly over the four parts. Bake for 15 minutes.
Preheat oven to 450°F. Preheat a large skillet over med-high heat with 2 tablespoons olive oil and butter. When the butter has melted, add the sausage, breaking it up with a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go-the onion, garlic, and rosemary. Season with red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is browned, and the mushrooms and onions have wilted, add in the chicken stock and lemon juice. Continue to cook over high heat until the liquids have evaporated-2 to 3 minutes. While the sausage and mushrooms are cooking down in the liquid-combine the ricotta cheese, egg, lemon zest, Parmigiano, and bread crumbs in a bowl. Brush an 8-inch springform pan or an 8x8 inch baking dish with a little olive oil; place 7 disks of the polenta on the bottom of the dish. If they overlap a little, that is fine (it will vary depending on what kind of dish you are using). Divide the sausage and mushroom mixture into 3 even portions; do the same with the ricotta mixture. Using the back of a spoon, spread 1/3 of the ricotta mixture on top of the polenta (don't make yourself crazy doing this; just mush it out over the polenta). Top the ricotta with 1/3 of the sausage mixture. Repeat layers 2 more times, starting with polenta and finishing with sausage mixture. Sprinkle the top with mozzarella. Cover the baking dish with foil; place in oven; bake for 15-18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, then remove it. Touch the knife to your fingertips and if it is hot, the lasagna is done. Remove from the springform and serve. *Sweet and Savory Polenta "Lasagna"-add 1/2 cup golden raisins and 1/2 cup pine nuts at the same time you add the chicken broth and lemon juice to the sausage. *Sausage, Mushroom, and Olive Polenta-add 4 rounded tablespoons black olive or green olive tapenade to the ricotta cheese along with the egg, lemon zest, parmigiano, and bread crumbs. *Sausage, Mushroom, and Pesto Polenta-add 4 tablespoons quality pesto to the ricotta along with the egg, lemon zest, parmigiano, and bread crumbs. *Super Mushroom Polenta-omit sweet Italian sausage, swap dry white wine for the chicken broth, add 2 additional portobello mushrooms and 1 jarred roasted red pepper, drained and chopped; add the 2 extra mushrooms along with the original mushroom quantity; add the roasted red pepper to the ricotta mixture.
Boil pasta as per manufacturer's instructions, and set aside. In a frying pan, heat olive oil, and warm the crushed garlic cloves for just a few seconds. Add the smoked salmon strips and let them cook just enough to warm them. It doesn't need to be cooked as such, just enough heat to infuse the garlic with the salmon. At this point add any optionals, such as capers or spring onions, but bare in mind that the salmon/garlic blend is already very rich. When cooked, set aside. Place the butter in a separate preheated saucepan and melt the butter down (on low heat). Once the butter is melted down add the plain flour. Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage. Mix the milk and cream well. Remove from heat and slowly, very slowly add the milk and stir. This must be done slowly, or it will become lumpy. Keep adding the milk until the desired thickness is achieved. Add the sauce to the salmon and mix well. Add the pasta, sprinkle with some parmesan cheese and black pepper and enjoy!
In the order listed, add ingredients to bread machine. Leave out cinnamon and nutmeg if a more traditional wheat/flax flavor is desired. Process on the dough setting. Tansfer to a greased 9x5 loaf pan. Bake at 350 degrees F for 30 minutes or 335 for 33 minutes for a lighter crust.
Melt all but 2 Tbs of the butter and pour over the duck in a roasting pan. Truss and bake at 350° 15 minutes per lb, basting often with the pan juices. Combine the cider and liqueur in a saucepan and reduce slightly by boiling. Gradually add the cream, salt& pepper. Over low heat, reduce the sauce by 1/3 or until thick. Fry the apple slices in 2 Tbs butter until golden brown. Remove the duck and let rest 15 minutes. Place the duck on serving platter, surrounded by the cooked apples. Serve the sauce in a separate dish with a spoon or ladle.
Beurre Manie: Combine butter and flour in a small bowl and blend well. Soup: Melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes. Stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly. Pour in wine, broths and creme fraiche, simmer 20 minutes. Stir in escargot, reserved liquid, chives, parsley and aniseed. Pinch off bits of Beurre Manie and whisk into soup, one at a time. Beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously. Add egg mixture to soup, stir in Pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes.