HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small, heavy saucepan, melt the butter in the milk and bring to a boil. Remove the pan from the heat. Add the flour all at once, mixing it in quickly with a sturdy wooden spoon. Return the pan to low heat and keep stirring; the mixture will form a solid mass. Continue cooking for about 1 minute to dry it somewhat. Transfer the dough to the bowl of a food processor and process for 4 to 5 seconds. Add the eggs, salt, 3 tablespoons Parmesan cheese and nutmeg, then process for 15 to 20 seconds, until very smooth. Heat about 3 -inches of water in a large saucepan, but do not bring to a boil. If the dumplings boil, they will cook too fast, expand and eventually deflate. They should poach without expanding, since they will expand later when reheated on top of the stove or in the oven. Using 1 1/2 to 2 teaspoons of dough per dumpling, scoop up the dough with a tablespoon, then push it with your index finger into the water in the saucepan; release the dough close to the water so it does not splash. Repeat, scooping and releasing the gnocchi as quickly as possible until all the dough is used up. Alternatively, fit a pastry bag with a 1-inch plain tip and fill the bag with the gnocchi dough. Rest the tip on the edge of the saucepan, press the dough out, and cut it off at the tip with a paring knife as the dough emerges, making small gnocchi, each approximately 1 1/2 -inches long. Or, you can use prepared gnocchi! Poach the gnocchi in water for approximately 3 minutes. They will rise to the surface when they are cooked sufficiently. Using a slotted spoon, lift the gnocchi carefully from the water and place them in a bowl of ice water to cool. They will sink to the bottom of the bowl when cool. Drain and use right away, or refrigerate for later use. At serving time, drop the gnocchi into a saucepan containing about 3 -inches of boiling water. Cook at a very gentle boil for 6 to 8 minutes, depending on size. Meanwhile, stir the melted butter and olive oil together in a small bowl. When the gnocchi are cooked inside and lightly puffed, transfer them with a slotted spoon to a warm platter. Toss lightly with the butter and oil, and sprinkle with the 1/3 cup grated cheese. Alternatively, preheat the oven to 375°. Arrange the cold gnocchi in one layer in one large or two smaller gratin dishes. Pour on the butter and oil, and top with the grated cheese. Bake for 20 to 25 minutes, until puffed and lightly browned. Sprinkle with the basil, tomatoes and cheese shavings, and serve.
In a heavy saucepot combine the maple syrup, brown sugar, butter and water. Stir over medium heat until mixture comes to a boil. Over low heat simmer until slightly thickened which takes about ten minutes. Stir in the cream, vanilla, and nuts. Cool to room temperature before using so it will thicken to right consistency. Makes 1 cup of sauce.
Place potatoes, half the scallions, 1 T. salt, and enough water to cover in large heavy pot. Cover and heat to boiling. Remove cover and cook over medium heat until potatoes are tender, 20-25 minutes. Drain, reserving 1/2 cup cooking liquid. Mash potatoes. Return potatoes to pot. Stir in reserved cooking liquid, the cream, butter, all but 2 t. of the remaining scallions, 1/2 t. salt, the pepper, and nutmeg. Transfer to warmed serving dish, sprinkle with remaining scallions, and serve hot.
Preheat the oven to 375 degrees. Peel and dice the potatoes. *I have a vegetable chopper from Williams-Sonoma and this step only takes 5 minutes. Parboil the potatoes 5 minutes in salty water. Either spray a large baking dish with oil or rub it lightly with butter. Drain and then toss the potatoes in the baking dish with the butter, thyme, nutmeg, more salt and pepper. Mix almost all the cheese (save some for the top) throughout the potatoes and pour the half & half evenly over all. Top the dish with the reserved cheese. Bake for one hour or until the cheese is nicely melted, bubbling and turning a caramel color.
Preheat oven to 375 degrees. Remove 1/2 -inch strip of peel around top of each apple, using vegetable peeler. Arrange apples upright in shallow flameproof baking dish just large enough to accomodate apples. Top apples with butter;sprinkle with brown sugar, then drizzle with bourbon. Bake until apples are puffed and tender, basting occasionally with pan juices, 30 to 50 minutes, depending on type of apple. Transfer apples to platter and keep warm. Stir cream into baking pan and bring to a boil over high heat. Reduce heat to medium-high and cook, stirring frequently, until sauce is reduced by half and coats spoon, 7 to 10 minutes. Remove from heat and stir in vanilla. Spoon sauce onto serving plates. Set apples in center and serve immediately.
Put the ducks in a large pot, cover them with water, and season the water with salt. Simmer over medium heat for 30 minutes. Drain, remove the ducks , and pat them dry. Return the pot to the stove, add the butter, and melt over med-high heat. Add the ducks and cook, turning occasionally, for 15 minutes or until brown on all sides. Transfer them to a plate and set aside to cool. Remove the skin and discard the bones, and shred the meat. Add the flour to the pot and cook, stirring for 2 minutes. Stir in the broth, wine shallots, and bay leaves. Add the mushrooms and season with salt and pepper. Cook, stirring, for 5 minutes or until the mixture is slightly thick and beginning to bubble. Return the duck meat to the pot and cover. Decrease heat to low and cook for 1 hour. discard the bay leaves. Serve warm heaped on Melba toast.
In a food processor chop apricots and coconut until thoroughly combined. Add the 1/4 cup sweetened condensed milk; process until combined. Pour the mixture into a dish; refrigerate until firm (about 30-45 minutes). Place wax paper on a baking sheet; set aside. Place additional coconut or finely chopped pecans in a shallow bowl. Shape apricot mixture into balls (about 1-inch in diameter). Roll in coconut; place on wax paper. Refrigerate until firm. Store in an airtight container in the refrigerator.
Preheat oven to 350°F. In a large bowl: cream together peanut butter and butter. Mix in bananas, molasses, sugar, and vanilla. Add beaten eggs, mix well. Stir in the cereal. Sift together dry ingredients and mix into batter. Add chips, peanuts, and dates. Pour batter into greased 9x13 pan. Bake in preheated 350°. F oven for 35 to 45 minutes. Cut into bars. Allow to cool just enough to handle and remove from pan.
In large pot, heat oil. Saute onion until transluscent, about 3 to 4 minutes. Add garlic and saute 2 minutes more. Add tomatoes, enchilada sauce, beer, beans, cumin and chili powder. Bring to boil. Simmer, partially covered, until slightly thickened and flavors have mingled, about 1 hour on the stovetop. (You can cook this all day in the crockpot.). Serve with toppings. If freezing, divide into dinner portions suitable for your family. Cool, label and freeze. To serve: Defrost and reheat. Serve with cheddar cheese, sour cream and chopped cilantro. Shepherd's bread with butter is a great accompaniment. * If you'd like, you can omit the beer, just add water or broth if the chili is too thick without the beer.
Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved. Simmer for 11/2-2 hours, stirring from time to time to stop the chutney sticking to the pan. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready. Turn into sterilised jars, seal and cool. Store in a cool, dark cupboard for two to three months before eating.
Combine crumbs, shortening and sugar, press firmly on bottom of 9 inch springform pan. In a large mixer bow, beat cheese until fluffy. Gradually beat in sweetened condensed milk, chocolate,eggs and vanilla until smooth. Pour into prepared pan. Bake at 300 degrees for 65 minutes or until cake springs back when lightly touched. Cool. Chill. Top with cherry pie filling. Garnish with whipped cream and chocolate curls. Refrigerate leftovers.
In large bowl, combine flour, sugar, orange peel, baking powder, baking soda and salt. In small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries. Pour into greased and floured 9 x 5 x 3 inch loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350 for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove bread from pan to wire rack.
Partially freeze your package of bacon so that it holds together easier while slicing. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. Sprinkle with pepper. Fry over a medium high heat until crisp. Remove with a slotted spoon and drain on paper towels. You can freeze this for later use by placing the bacon bits in a single layer on a cooking sheet. Once they are frozen, place them in a zip lock bag for use in recipes, salads or baked potatoes. Freezing this way allows you to be able to take out just what you need without thawing the entire bag of frozen solid bacon bits.
Assemble four sandwiches using bread, meats, and cheeses. Set aside. In medium mixing bowl (I use a square casserole dish), combine egg, water, milk, salt, sugar, flour, baking powder & mustard. Beat well. Heat about 1" of oil in deep skillet (I use a large iron skillet). Dip your sandwiches into the coating mixture, I like to get them well soaked. They will be drippy -- try to drain off a bit, carefully slide into the hot oil. Repeat with remaining sandwiches. When nicely browned, gently flip over & brown other side. Remove to paper towels. Sprinkle with powdered sugar. Let cool a few minutes before cutting so the cheese doesn't ooze out. Cut each sandwich into four fingers for easy dipping. Serve with syrup or jam.
Measure out the Rice Krispies in a large bowl (I use the largest I can set my hands on). Combine brown sugar and corn syrup in small saucepan and cook on medium heat until mixture begins to bubble on top. Take off heat and stir in the peanut butter. Add mixture to Rice Krispies and stir until all the Krispies are coated, then pour into 9x11 or 9x13 baking dish. Smooth over with a spatula, let set for an hour or so and tada! (You might run a knife through warm water to help cut nice, clean squares).
Steam the green beans until crisp-tender. Drain in a large colander and run under cold water. Leave to drain thoroughly, about 10 minutes. Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified. Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans). Pour dressing onto green beans in a pretty bowl and toss to coat. Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing. Re-toss just before serving. Sprinkle toasted walnuts over and serve.
In a bowl large enough to hold chicken, mix together brine ingredients. Pierce chicken pieces several times with fork so brine can soak into chicken. Place chicken into brine and refrigerate for at least 2 hours( overnight would be better). Combine egg and milk, set aside. After soaking, mix together Coating Mixture ingredients and dip both sides of chicken into mixture. Preheat oil in skillet over medium heat. Then dip chicken into egg/milk mixture. Coat again in Coating Mixture. Fry until desired doneness is reached, about 6 to 8 minutes for each side.
1. peel and cut the mangoes up. 2, blend together mangoes, sweetened condensed milk, and lime juice until smooth. 3. in another container, mix with cool whip. 4. let it sit in refrigerator covered until ready to serve (at least 20 minutes). 5. if using apples or strawberries, add directly before serving.
Heat oven to 350 degrees. You'll need two 9x2 inch round cake pans coated with nonstick spray. Line bottoms with wax paper, spray paper. Cake: Beat butter, sugar, vanilla, baking powder and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternating with milk in 2 additions, just until blended. Divide between prepared pans. Bake 25 minutes or until a pick inserted in centers comes out clean. Cool in pans on rack 10 minutes, invert, remove paper and cool completely. Meanwhile, make filling: In medium saucepan, whisk egg yolk and milk into pudding mix. Cook over medium heat, stirring, until mixture comes to a boil. Pour into a bowl; place plastic wrap directly onto custard surface. Chill 30 minutes or until thickened. Assemble: Stir or whisk custard until smooth. Place one cake layer on serving plate; spread custard over top. Top with remaining cake layer, rounded side up. Refrigerate. Meanwhile, make glaze: Stir glaze ingredients in small saucepan over low heat just until chocolate melts and mixture is smooth. Spread glaze over top of cake, allowing some to drip down sides. Let stand 15 minutes at room temperature until glaze is just set or refrigerate until serving, then let stand at room temperature about 20 minutes before serving.
Cut up onions and fry in olive oil till carmelized. As I said I did this the day before and put them in refrigerator. Just because of a time issue. If you make it all in one day carmelize onions and then put aside. Cut through the casing on the sausage and cut sausage into small pieces. Throw away casing. While olive oil is hot throw sausage in pan. Cut up your broccoli and throw in the pan. Add wine and 2 tablespoons of butter. About 15 minutes. While doing this boil your penne with some salt. I use Kosher salt. Once the penne is boiled and drained put in large pan. Then add broccoli, sausage and all your spices. Mix in the carmelized onions. Then add grated parmasean cheese. Mix well and have some on top. Bake for 15 minutes 350 oven. Everything is really cooked. You just want to heat it up.
Preheat oven to 350*. In a bowl, sift together the flour, soda and salt. In another bowl mix the sour cream, sugar and rhubarb. Combine together. Mix well. Turn into a greased 9X9X2" pan. Bake for 30 minutes.
Combine all ingredients beat until smooth. Use a piping bag to pipe 1/4 inch fingers on a baking sheet. Bake at 400 degrees for 8 to 10 minute Let cool.
Preheat oven to 375. Heat medium sized pot over medium heat. Spray with olive oil spray. Saute onion, garlic, chile powder, and cumin until onions are soft. If using roasted garlic add it after onions have cooked for a while. Add butter and flour. Cook for about a minute to take out the raw flour taste. Slowly whisk in the milk and cook until thickened (almost like condensed cream soup that hasn't been diluted). Season with salt. Take of heat and slowly whisk in sour cream. Adjust seasoning if you like. Mix seafood and poblano peppers together. Stir 3-4 Tbsp of the sauce into the seafood mixture. Roll 1/4 of the seafood mixture in each tortilla and place into a greased 8x8 baking dish. Cover with foil and bake for 20-25 minutes until the sauce is bubbly. Remove foil and sprinkle cheese on top. Bake for 5 minutes until cheese is melted. Serve immediately.
Heat oil in a large, nonstick skillet until hot. Add chicken and stir-fry 2 to 3 minutes until cooked through. Remove from pan. Add okra and peppers and fry 2-3 minutes until cooked tender-crisp. Add sauce and chicken and heat to simmering. Serve with basmati rice.
Preheat oven to 375 degrees. Season the chicken pieces with salt and pepper. Heat a large skillet. When hot, add enough of the oil to cover the bottom of the pan. Heat the oil to almost smoking. Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed. As the chicken browns, transfer the finished pieces to 2 large baking pans. Drizzle liberally with lemon juice. If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan. Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan. Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer. Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute. Stir in the broth and water and bring to a boil. (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken. Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes. Remove from oven and let rest, still covered, at least 10 minutes before serving.
Cook chicken by bringing to boil then simmer until done. Make Coleslaw. Put swiss and beef on bread. Remove meat from chicken bones and spread over corn beef. Sprinkle with salt. Add coleslaw then cut and serve with pickle. Coleslaw: Mix all adding mayo and juice to taste. NOTE: the original recipe called for 1/4 slice of green onion.
Combine the room temperature cream cheese, grated parmesan cheese and pesto into a glass bowl and mix until all the ingredients are incorporated. Refrigerate the cheese mixture for 1 hour. Line a cookie sheet with parchment paper. Use a small ice cream scooper to scoop out 10 cheese balls and let rest on cookie sheet with parchment paper. Finely chop the bunch of parsley before rolling each cheese ball. Cover cheese ball completely with finely chopped parsley. Press 2 olives onto cheese ball for eyes and 2 slivered almonds for vampire teeth. Press 2 green tortilla chips on each side of the cheese ball to create little bat wings. Enjoy!
Season the chicken and set aside. Heat the oil and fry the onions and garlic for about 4 minutes until translucent. Add the chicken and stir fry until cooked through. Add the chicken soup, plus 1/2 can of water, the Worcestershire sauce and mix thoroughly. Add the sweet corn kernels and seasoning, mix, bring to the boil and simmer on a low heat for about 5 minutes. Serve with white rice.
Cook egg noodles in boiling salted water til al dente, drain. Return noodles to the pan. Stir in the soup, onion, peas, drained tuna, milk, wine or lemon juice, and the pepper. Heat over medium-low heat, stirring occasionally, until thoroughly hot (about 5-10 minutes). Reduce heat to low and stir in the capers, cheese and the chopped eggs, if using. Continue to stir until cheese is melted and mixture is hot and bubbly. Serve topped with grated Parmesan cheese, if desired.
In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside. Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy. Pour cream cheese mixture to crab & veggies, mixing well. Set aside. Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside. Shred the lettuce and set aside. PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla. Sprinkle with eggs and lettuce. Roll tortilla up very tightly. LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat! PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day! CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this! Even better! Plan for two wraps per person, with "leftovers" being chilled and served for lunch the next day (or a late night snack?).
Wash& dry mushrooms. Cut large ones into quarters, leaving others whole. Place in jar. Pour marinade over top and seal. Turn jar every so often. Best served after 3 or 4 days.
Melt butter in large saucepan. Add onion, garlic, celery and green pepper. Cook and stir for five minutes. Place in slow cooker. Add broth, ham or ham hock, beans, bay leaf and other seasonings. Cover and cook on high for two hours. Remove ham hock if you used it. Cut off what meat you can and add it to the crock pot. Add parsnips or white potatoes and sweet potato. Cover and cook for an additional two hours. Add sausage. Cover and cook for an additional 30 minutes or until heated through. Discard bay leaf. Salt and pepper to taste and serve with rice.
Cook penne pasta according to packet directions. When there is four minutes remaining in the pasta cooking time throw in the broccoli florets. Meanwhile, heat olive oil and add chopped walnuts and fry gently for 1 minute. Drain the pasta, adding 4 tablespoons cooking water to the walnuts. Return the pasta to the pan, add the walnuts and creamy blue cheese, cubed. Gently stir on the heat, just to melt the cheese. Squeeze over lemon juice to serve.
Combine peach preserves, garlic, dijon mustard, soy sauce, orange juice, and crushed red pepper together in a small bowl. Thaw shrimp under cool running water in a colander, rotating frequently. Meanwhile, mix together flour, salt, and baking powder in a small bowl. In another small bowl, slowly whisk egg and beer together. Mix dry batter ingredients into wet ingredients until smooth. Heat 1/3 inch peanut oil in large, deep skillet. Dip thawed and dried shrimp into batter, then into Panko crumbs (optional), then place into oil. After several minutes, flip the shrimp. Fry until golden-brown on both sides. Transfer to a paper-towel lined plate to drain. Serve warm with dipping sauce.
Preheat oven to 425 degrees F (220C). Wash fish and pat dry. Sprinkle the inside cavities of the fish well with pepper, lemon juice and the parsley sprigs. Spread two baking trays with half the salt. Place the fish on the baking trays and cover with the remaining salt. Press the salt firmly around the fish and sprinkle a little bit of water. Bake for 15 minutes, then allow the fish to rest on the trays for another 5 minutes. To serve, remove the salt in large pieces, and place the fish on serving plates. Serve with salad and lemon wedge.
Pat the chicken dry. In a large skillet, melt the butter over high heat. Add the chicken and saute, turning once, until browned, about 2 minutes on each side. Add the onions and cook until golden, about 3 minutes. Stir in the flour. Reduce the heat to moderate and cook until the flour is light brown, 3 to 5 minutes. Add the shallots, garlic, wine, stock, tomato paste, bouquet garni, salt, pepper and thyme. Cover, reduce the heat to moderately low and simmer, skimming the fat from the surface of the sauce several times until the chicken is tender, 25-35 minutes. Remove the bouquet garni. Meanwhile, put the green olives in a medium saucepan, cover with cold water and bring to a boil. Strain and rinse under cold water. Repeat this blanching process 2 more times. Black olives are not usually as salty as the green ones, but if they, blanch them also. In a large skillet, heat the oil over high heat. Add the mushrooms and saute, tossing, until browned, about 3 minutes. Season with additional salt and pepper to taste. Shortly before serving, add the olives, mushrooms and tomatoes to the chicken. Simmer for 5 minutes. Garnish with chopped parsley.
Spread one slice of wholemeal bread with a little butter. Top with tomato and ham. Spread the white bread on one side with a little butter and the Vegemite then place vegemite side down over the ham. Top the white bread with the lettuce. Spread the remaining wholemeal slice with cream chees and place spread side down over the lettuce. Cut the sandwich into 3 fingers and serve cut side up. Wrap in glad wrap to keep sandwhich .
Saute mushrooms in butter until tender in large saucepan over medium flame. Add flour, salt and pepper; cook 1 minute. Gradually add broth and cream; cook, stirring occasionally, until thickened. Add spinach and heat through.
preheat oven to 365. combine the sugar, flour, baking powder, water and eggs in bowl and mix well. add undrained pinapple mix well. stir in walnuts. spoon into greased 9 x 13 inch cake pan. bake 35 mins Spread cream cheese frosting over slightly warm cake. chill in refrigerator for 8-10 hrs.