HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil and butter in a large stock pot. Saute leeks slowly until tender but not browned. Add garlic and tomato and saute for 5 minutes longer. Add stock and water, bring to a simmer and add potatoes, coriander, Worcestershire sauce and salt and pepper. Simmer until potatoes are tender. Let cool and puree half or all if desired. For Vegetarian use the Braggs Liquid Aminos (soy sauce).
Halve onions lengthwise and cut into thin slices. Heat butter in large heavy skillet set over medium heat. When melted and hot, add onions and sugar and stir occasionally until onions are soft and start to caramelize, 10 to 15 minute. Add wine and 1/4 cup vinegar and stir until mixture almost comes to a boil. Reduce heat and simmer until liquids have evaporated and onion is shiny, 15 to 20 minutes. Remove from heat and sprinkle in salt, adding more if needed. For tarter taste, stir in another 2 to 3 teaspoons vinegar. The marmalade can be prepared 5 days ahead; cover and refrigerate. Reheat, stirring, just to warm before using. Makes about 1 1/2 cups.
Preheat oven to 350 degrees. Boil chicken until done and cut into bite size pieces. In a large bowl stir together the sour cream and both cans of soup. Stir in chicken. In a seperate bowl, mix crackers, poppy seeds and melted butter until evenly coated. Line the bottom of a large casserole dish with half of the cracker mix. Pour chicken mix on top of cracker mix. Top with the remaining cracker mix. Bake for 40 minutes.
Combine corn and rice cereals, pretzels, and almonds together in large roasting pan or baking dish, set aside. Bring to boil while stirring in a medium saucepan the brown sugar, butter, and corn syrup. When mixture comes to boiling point stop stirring and let boil for an additional 5 minutes over medium heat. Remove from heat and stir in the baking soda. Pour immediately over cereal mixture. Stir gently to evenly coat cereal mixture. Bake for 15 minutes in 300 degree oven. Stir and bake for an additional 5 minutes. Remove from oven, stir in dried fruit, and spread mixture on buttered foil to cool. Break into bite size pieces and store in airtight container.
Mix together first 6 ingredients. Season with salt and pepper to taste. Moisten with more mayo if necessary. Fill rolls or buns, wrap in foil and bake at 400 for 15- 20 minutes. *Orpile on French bread (split) and broil til hot and bubbly.
Toast and butter bread and spread with bacon and sliced tomato while heating a lightly oiled skillet. Fry the egg to desired doneness, season with pepper and top with grated swiss cheese. As soon as cheese has melted, transfer the fried egg on top of the sandwich, serve immediately. Enjoy!
Whip cream cheese until soft, add butter, blend. Add remaining ingredients and whip till smooth and creamy. Spread on cake or muffins, or whatever you're using it for. And it's okay to sneak a spoonful! (I do) Frosts 9x13 cake or 12-18 cupcakes.
Pat shrimp until well dry. Heat 1 tablespoon of the canola oil in a cast iron skillet over medium high heat. Add the shrimp, cooking in batches and adding oil as needed for each batch. Lightly brown the shrimp on both sides, remove and set aside to cool, reserving a few of them to chop for garnish. Transfer the shrimp to a small bowl and spoon the remoulade sauce over them; gently toss. Shred lettuce and place onto individual serving plates and remove the shrimp one at a time, allowing excess sauce to drip off. Arrange the shrimp on the shredded lettuce, top with a few of the reserved chopped shrimp and a sprinkle of parsley. Serve in martini glasses for a very nice presentation. Also great over fried green tomatoes, on a sandwich roll, or slid in between slices of fluffy French bread. REMOULADE: Combine all of the ingredients except for the olive oil. Drizzle in the olive oil, a little at a time, while whisking briskly until mixture is well blended and reaches a nice creamy consistency. Can also process in a food processor for a smoother consistency, if desired. Taste, adjust seasonings, and refrigerate for several hours or overnight to thoroughly chill.
Wash the cabbage and remove the ugly leaves. When you use green cabbage remove the dark green leaves (these are to tough). Cut the cabbage in the length into two halves, remove the trunk, and cut it into small pieces. Peel the potatoes and cut them into cubes of 2/3 inch (1.5-2 centimeters). Cut the garlic into pieces. Wash the sage leaves and cut them into strips. Cut the fontina into cubes of 0.4 inch (1 centimeter) and grate the parmezan cheese. Heat water in a big cooking pan and add salt. Add the cabbage and the potatoes and let them boil for 15 minutes. Add pasta in the same cooking pan. The cooking time of the pasta can vary between 8 and 15 minutes. Preheat the oven to a temperature of 180 degrees Celcius (356 degrees Fahrenheit). Prepare the sage garlic butter while the vegetables and pasta cook. Fry the sage in the butter on a low fire. Add garlic after 1 minute and fry the ingredients for 5 minutes. Keep the fire low, otherwise the garlic will burn. After frying keep the mixture apart. Pour off the vegetables and the pasta when they are ready. Let them drain in a colander. Fill a casserole with the ingredients. The first layer consists of 1/3 of the vegetables and pasta mixture. Add pepper to taste. The second layer consists of 1/2 of the Fontina cheese and 1/4 of the Parmesan cheese. The third layer is equal to the first layer. The fourth layer is equal to the second layer. The fifth layer consists of the remains of the vegetables and pasta mixture. Now you spread the sage garlic butter over the dish. You finish with the top layer: the remains of the Parmesan cheese (50 % of the original quantity). Put the casserole in the oven and heat for 15 minutes. Serve immediately. VARIATIONS: 1. The pizzoccheri pasta can be replaced with whole wheat flour tagliatelli. Please adapt the cook time. 2. If Fontina cheese is not available, replace it with sweet smelly cheese. The taste will be fine but not as good. 3. The cabbage can be wholly or partially replaced with spinach or wild spinach. Cook these vegetables for 1 minute. DORUS TIPS: The pizzoccheri pasta can stick to the bottom of your pan when you boil it. Stir frequently and scrape the pasta from the bottom when yoy cook it. The remaining 1/2 kool can be cut, blanched and frozen in order to you use it next time. Don't throw away the remains of you dish. This dish tastes even better next day. A perfect lunch snack!
Preheat oven to 350°; position oven rack in middle of oven; spray cookie sheets with nonstick cookie spray. In a mixing bowl, add half the cake mix along with the nutmeg, oil, eggs, and rum extract; blend with an electric mixer on med-high for 1-2 minutes, until blended and smooth. Stir in remaining cake mix and raisins with a wooden spoon until all dry ingredients are moistened. Drop dough by teaspoonfuls, 2 inches apart, on cookie sheets. Bake 9-12 minutes or until set at edges and just barely set at center when lightly touched. Cool 1 minute on cookie sheet; transfer to wire rack to cool completely. Icing: in a bowl, combine the powdered sugar, butter, and rum (add rum extract 1/2 teaspoon at a time and taste). Add just enough milk to make icing of spreading consistency. Drizzle icing over cooled cookies.
Beat egg and cream or milk in small bowl until combined. Cover with plastic wrap and refrigerate until ready to use. Preparation time is the cooking time I did not include the time for the pies to bake as it is an unknown.
Brown sausage over medium heat with onions and celery breaking them into small pieces. Pour in the water, add pepper and lentils. Stir all the ingredients, bring to a boil over medium heat, stirring occasionally. Reduce heat, cover and simmer for 1 1/2 hours, stirring from time to time to prevent the lentils from sticking or burning. Remove lid for the last 1/2 hour while simmering. Serve in bowls with crusty bread.
Grease inside of crockpot with butter and leave the excess in the crock. Add all ingredients and mix well. Cover and cook on low for 8 hours. When done cooking, remove chicken and top with spoonfulls of olives and cooking juices.
Season CUTLETS with SALT & PEPPER, then dredge in FLOUR. Heat OIL in skillet over med-high heat. Cooking in batches, brown both sides of CUTLETS (approx. 1 to 3 minutes per side), adding OIL, as needed. Transfer cooked CHICKEN to plate, and tent with foil. Add WINE to accumulated juices in skillet, bring to a boil. Continue cooking, until alcohol has burned off, and liquid is reduced by half (approx. 4 minutes). Add chicken, turn to coat. Reduce heat to low, swirl in BUTTER and choice of HERBS. Season with SALT & PEPPER, serve, and ENJOY!
Add oil to pan & heat. Fry porkchops about 5-7 minutes per side. Combine milk, cream of mushroom soup, mushrooms with liquid & garlic powder. Remove porkchops from pan. Add soup mixture to pan & bring to a boil. Put porkchops back in pan let simmer 5 minutes. Serve immediately.
Preheat oven to 350°F. Dissolve the sugar in milk, add butter and beat. Add the eggs and beat until its well incorporated. Add flour with baking powder along with salt and spices. Lastly blend in the fruit and brandy. Bake in a tube form pan at 350 degrees F for 45 minutes to 1 hour.
Stir together lemon-flavored gelatin and 2 cups boiling water in a large bowl until dissolved. Chill 1 hour or until consistency of unbeaten egg whites. Whisk in lemon pie filling and whipped topping until smooth. Fold in pineapple and lemon rind; spoon mixture into a lightly greased 2-quart mold or serving dish. Chill 8 hours or until firm.
Preheat oven to 400F. In a saucepan, melt butter over moderate heat and stir in sugar until dissolved. Add pineapple, stirring well to incorporate. In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla. Lightly grease a 13 x 9 pan and spread pineapple mixture evenly over bottom. Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture. Bake french toast in middle of oven 20-25 minutes or until bread is golden. French toast can be made a day ahead of time, covered with plastic wrap and stored in the refrigerator. Serves 4.
Place cracker crumbs in 13x9 pan; top with rice. Cook meat and onion until done, drain. Add juice, water, and seasonings. Simmer for 15 minutes. Spoon over rice. Sprinkle with lettuce and tomatos. In saucepan, melt butter, stir in flour until smooth. Slowly add milk; bring to a boil. Cook and stir for 1 minute. Reduce heat, add American cheese, stir until melted. Pour over tomatoes. Top with cheddar cheese and olives. Serve with tortilla chips.
Preheat oven to 350°. Mix muffin batter ingredients with electric mixer on medium speed for two minutes or until smooth. Spray muffin tin with nonstick spray and fill with batter nearly to the top (because these are so moist, they rise very little). Mix together streusel ingredients until crumbly. Top each muffin with some streusel. (You can freeze any leftover streusel to use next time). Bake for 30 minutes or until a toothpick comes out with moist crumbs. Note: If using SuperMoist Cinnamon Swirl Cake Mix, swirl the cinnamon packet into batter after mixed and omit cinnamon and ginger from muffin batter.
Stir dry ingredients together, making sure xanthan gum is evenly distributed. Cut in butter or oil and add honey. Add cold water a little at a time until a ball is formed. Roll dough to 1/8" thickness between two sheets of aluminum foil. Peel top sheet of foil off, and invert dough onto a 9" pie pan. Peel off other foil sheet. Prick dough with fork, and bake at 350 for 15 minutes until brown.
CRUST: Cream butter and sugar, add in flour. Press into a 9x9 baking pan. Bake at 350 F for 15 minutes. Set aside and make topping. TOPPING: Mix brown suagr, eggs, vanilla, and flour. Stir in chocolate chips. Pour and spread topping on crust. Bake for 20 minutes more. Cut into squares.
Preheat oven to 350 degrees F. COAT two eight-inch cake pans with cooking spray. Dust with flour. Set aside. Beat butter at medium speed of an electric mixer until creamy; gradually add SPLENDA(R) Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Add vanilla; mixing until blended. Combine flour, cocoa powder, baking soda, and baking powder in a medium mixing bowl. Set aside. Combine water or coffee and milk. Set aside. Add 1/2 of the flour mixture and mix on low speed until well blended. Add water and milk and mix on low speed until well blended. Add remaining flour mixture and beat at medium speed of an electric mixer until smooth. Spoon batter evenly into prepared pans. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Cut fish into bite-sized pieces. Marinate overnight in juice of limes and salt. Add coconut cream, chopped onion and chilli just before serving. Decorate with tomato and capsicum. Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell (bilo). Note: if you refrigerate the kokoda for too long after combining the ingredients, the coconut cream will solidify.
This is so simple. Add all to the blender and puree. Nothing more. Chill and serve. What more can I say. It is just a perfect sauce or dressing.
Blend yogurt and butter; add eggs. Add sugar. Add flour and baking powder. Pour into greased tube pan. Bake 40 minutes at 375 degrees Fahrenheit. Dust with sugar; place raspberries on top.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add ground turkey, all but 2 tablespoons of the scallions, garlic, and ginger and cook, stirring and breaking up the turkey, until no longer pink, about 5 minutes. Transfer to a plate. Add broth, water, bok choy, noodles, soy sauce, vinegar, and the remaining 1 tablespoon oil to the pan. Bring to a boil over medium-high. Cook, stirring occasionally, until the noodles are tender, 3 to 5 minutes. Return the turkey mixture to the pan and stir to combine. Serve garnished with the reserved 2 tablespoons scallions and cucumber (if using).
Pre heat the grill to high. Mix together the mustard, honey and soy sauce. Toss the potatoes in the mustard mixture and thread them onto skewers. Cook for 2-3 minutes on each side until charred crisp and golden brown.
Fold mixture together and put into baking dish. Bake at 350 for 30 minutes. Serve with crackers and/or miniature bread slices.
Drain juice from cherries, set cherries aside until ready to use. To make fondant: Using a electric mixer at medium speed beat together butter, corn syrup and vanilla in a mixing bowl until smooth. Gradually add salt and 3 cups of the sugar, mixing well. When mixture becomes too stiff to beat, stir with spoon. Add 1/2 - 1 cup of sugar to make a mixture that can be kneaded. Form mixture into 10" roll. Wrap in plastic wrap and refrigerate roll until firm. Cut roll into 1" slices. Cut each slice into quarters. Flatten each piece in palm of hand; place cherry in center. Fold up fondant around cherry until it is completely covered. Place on waxed paper-lined baking sheet. Chill until firm. Melt milk chocolate in the top of double boiler over hot water. Cool slightly. Holding each fondant-covered cherry by the stem, quickly dip it in the melted chocolate until the fondant is covered. Place on waxed paper-lined baking sheets. Refrigerate until chocolate sets. Store in air-tight container in the refrigerate. Make 40-50 cherries, depending on the size of the cherries.
Combine cold water, top round cut in small pieces and salt in a 4-quart soup pot. Bring to a boil slowly, skim thorougly and add barley, split peas and peppercorns. Cover and simmer gently for 1 1/2 hours. Add chopped onions, carrots and celery and simmer 1/2 hour longer, stirring frequently. To serve, sprinkle with chopped parsley.
Preheat oven to 350 degrees F. Heat oil in large nonstick skillet over medium heat. Add zucchini and saute 12 minutes until lightly browned and tender crisp. Remove from heat and place in bottom of 2 quart baking dish. In same skillet, cook beef, onion and garlic, breaking up meat with a wooden spoon, 4 to 5 minutes until the,eat is no longer pink; drain off fat. Stir in tomato sauce, diced tomatoes and spices. Simmer 2 to 3 minutes. Pour meat mixture over zucchini and stir to combine. Top with 6 mounds of mashed potatoes like dumplings and sprinkle with cheese. Bake 30 minutes or until bubbly.
Preheat oven to 350. In large skillet melt butter over medium heat. add onion and garlic, cook and stir 5 minutes or until onion is tender. add green beans. stir in sour cream and mayonnaise and cook 3 minutes. Place green bean mixture in a lightly greased two quart baking dish. cover and bake 30 minutes. Remove from oven and sprinkle with cheese and paprika. return to oven and bake 5 more minutes or until cheese is melted.
Cook onion in olive oil in a large skillet until tender, several minutes. Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks. Drain fat. Add tomato sauce, tomato paste, and brown sugar to pan, mixing well. Reduce heat, cover, and simmer for 25-30 minutes. Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain. In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth. Preheat oven to 375°F. In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover). On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan. If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce. Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly. Allow to rest for 10-15 minutes before slicing and serving.
Mix together in your blender powdered milk, warm water, Splenda, and 1 vanilla. Pour into a covered container and refrigerate until cold and thick.
Trim the base of the sprouts & discard the tough outer leaves, then rinse well. Steam sprouts for 10 to 12 minutes or until just tender, then rinse them briefly under cold running water. In a large skillet over high heat, melt the butter & cook it carefully until it turns a nut-brown color, but watch carefully to prevent the butter form burning. Add the sprouts & saute quickly to brown them on all sides. Season with salt, pepper & nutmeg & serve immediately.
Heat oven to 450 degrees. Grease 9-inch ovenproof skillet or 9-inch square pan; place in oven to heat. In large bowl, combine all ingredients; mix well. Pour batter into greased pan. Bake at 450 degrees for 20 to 25 minutes, or until golden brown. Note: 1 1/3 cup milk can be substituted for buttermilk. Also, recipe can be baked in muffin cups or cornsticks pan. Grease 12 muffin cup or cornsticks pan. Fill muffin cups or cornsticks pan 2/3 full. Bake at 450 degrees for 15 to 20 minutes or until golden brown. Variation: Sausage Cornbread: Stir 1/2 lb. cooked sausage into prepared batter.
Combine first 3 ingredients in a small bowl; stir well. Add 1 tablespoon of egg white (discard remaining egg white) and 1 tablespoons melted margarine (I usually add a tiny bit more); toss with a fork until moistened. Press into bottom and 3/4 up sides of a 10-inch pie plate coated with cooking spray. Bake at 325°F for 17 minutes; let cool on a wire rack. Combine 1/2 cup sugar, cornstarch, salt, and egg in a large bowl; stir well with a wire whisk, and set aside. Heat milk over medium-high heat in a medium heavy saucepan to 180°F or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with whisk. Return milk mixture to pan. Add 1 tablespoon margarine, and cook over medium heat 4 minutes or until thickened and bubbly, stirring constantly. Reduce heat to low, and cook an additional 2 minutes, stirring constantly until it has reached a thick custard consistency. Remove from heat; stir in vanilla and banana flavour. Place pan in a large ice-filled bowl for 25 minutes or until egg mixture cools to room temperature, stirring occasionally. Remove pan from ice. Fold in the sliced ripe banana until evenly dispersed, and spoon mixture into prepared crust. Spread whipped topping evenly over filling. Cover loosely, and chill 4 hours. Served garnished with additional bananas and sprinkled cinnamon.
Soak the dried chillies over night, then drain and place in a pestle and mortar. Pound to a paste then add the anchovies and pound to a paste. Follow this with the other chillies a handful at a time and pound to a paste as well. Once you have made a coarse paste from the chillies add your oil to a heavy-bottomed pan and heat on high heat until almost smoking. Add the chilli paste carefully to the oil and mix inches Add the sugar then season. You will need to cook for a long time until all the water from the chillies have evapourated off and the only liquid left is from the oil. By this point the chillies will have blackened significantly. Spoon into an air-tight jar along with all the excess oil, seal allow to cool and store in the fridge.
in an earthen vessel mix all the ingridients. cover it with dough, so that steam doesnt escape. cook it for around 20-30. ready to serve.
Trim excess fat from chops. In a small bowl, mix Italian seasoning, garlic powder, salt and pepper. Sprinkle half of the herb mixture onto chops and rub inches In a large skillet over med-high heat, brown both sides of the chops in hot oil; set aside. Reduce heat to low. Pour off excess drippings from skillet. Add soups and water, stirring to loosen browned bits on bottom of skillet; set aside. Meanwhile peel potatoes. Slice into a large bowl. Add onion and remaining herb mixture, tossing to coat well. Spread on bottom of crock pot. Cover with pork chops. Evenly pour soup mixture over potatoes. Cook on low 8 - 9 hours.
Heat oil in a pan and brown the chicken. Remove chicken and set aside. Heat the 30g butter in the pan and add the leek and garlic. Cook and stir until the leek is soft. Add flour and stir until bubbling. Gradually stir in the wine, stock, mustard, lemon juice, sour cream and tarragon. Return chicken to the pan and simmer, covered, for 30 minutes. Transfer mixture to a 8 cup ovenproof dish. Coarsely grate the potatoes and rinse under cold water until water is clear. Boil a pot of water and add potatoes. Boil for 5 minutes then drain and rinse under cold water. Drain again of all excess water. Spread the potato over the top of the chicken mixture. Brush with the melted butter. Bake uncovered in a 350 degree F (180degree C) oven for 30-45 minutes. You want the potato to be nice and brown. This dish can be frozen for 2 months. To freeze cover the UNBAKED dish with plastic wrap and foil. Thaw before baking.
Generously butter an 8-inch square baking dish. Put maple syrup and cream in saucepan and bring to a boil over medium heat. Insert a candy thermometer and continue to boil, without stirring, until the temperature reaches 238° F, or the soft-ball stage. (This takes between 30-45 minutes.). Remove the pan from the heat and add butter, without stirring. When the fudge has cooled to 110° F, add the walnuts and beat vigorously with a wooden spoon until the mixture begins to lose its gloss and hold its shape. Turn the fudge into the prepared pan and allow it to cool for several hours. When the surface is firm to the touch, cut the fudge into 16 squares.
Pre heat oven to 350. Make sure the cream cheese is a room temp, it is alot easier to mix around mix all ingredients together in a oven safe dish. Bake for 30min. Serve hot!