HumbleIntelligence/food-ner-1-Million huggingface dataset:
Personal Note: I live in Mexico - I don't have access to Maple Leaf Farms Smoked Duck, so I had to smoke my own duck breasts. I seasoned them with just a little salt and pepper and slow smoked them until they reached 130 degrees. It is pretty warm here, so it only took a couple of hours. So easy, so good. Spice Mixture: Place spice mixture in a small non-stick frying pan. Place over medium heat. Stir CONSTANTLY to toast spices and release their aroma. Don't let them brown. Remove from the heat and reserve. Duck Part: Heat oil in medium frying pan. When hot but not smoking, add onion and saute, stirring constantly until onion begins to brown lightly. Add garlic and jalapeno and continue stirring until garlic becomes fragrant but does not brown. Add shredded duck and toss to heat and distribute onion, garlic and spices evenly. Add chilies and oregano; toss well. Add lime juice and let cook for 1 minute. Remove from heat and add sour cream; mix well. Place in a bowl to cool. Place soft tortillas on worktable in front of you. Spread about 1/2 T. mayonnaise on tortilla, to edges. Spread about 1/6 of the duck mixture on half of the tortilla. Cover with the shredded cheese. Fold tortilla in half and brush outsides lightly with olive oil. Reserve to a plate; repeat with remaining tortillas. Heat a large non-stick frying pan until hot and brush with some of the remaining oil. Place 2 quesadillas in pan and fry over medium heat until lightly browned. Turn and repeat on the other side. Drain on paper towels. Keep in warm oven until all quesadillas are done. Cut each quesadilla into 4 wedges, decoratively garnish with Avocado Cream. Avocado Cream: Place all ingredients in the bowl of a food processor fitted with the steel blade. Process until very smooth. Place in squeeze bottle and refrigerate until ready to use. Serve with a chopped salad. Buen Provecho!
Mix flour,cocoa,sugar. Add egg yolks. Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly. Pour into baked pie shell. Top with meringue and brown.
In a large saucepan, heat oil over medium heat. Add onion, celery, thyme, salt and pepper; cook until softened about 7 minutes. Stir in whole wheat flour; cook stirring occasionally until lightly browned, about 3 minutes. Stir in chicken broth, tomato puree, and sherry; bring to a simmer, reduce heat to low, cover and cook for 10 minutes. Add lobster and simmer, covered, until lobster is opaque, about 6 minutes. Stir in milk, plum tomato, parsley, paprika, and hot pepper sauce; bring to a simmer and sevre hot.
In a small glass or ceramic bowl, macerate the prunes in the cognac for at least 1 hour. In another bowl, combine the rabbit, olive oil, thyme, bay leaves and enough white wine to cover, and chill mixture, covered, overnight. Transfer rabbit with a slotted spoon to a plate, reserving marinade. Pat it dry and season. Brown rabbit in butter over moderately-high heat and transfer with a slotted spoon to a plate. Add onion and cook until softened. Add rabbit and any juices that have accumulated and 2 tblsps flour, and cook mixture, turning rabbit to coat with flour, for 3 minutes. Add marinade, 1/3 of prunes, including 1 tblsp of cognac, broth, garlic, shallot, tomato paste and season. Bring to the boil and simmer, covered, for 20-25 minutes, or until rabbit is tender. Add reserved liver, chopped, and simmer 5 minutes. Transfer rabbit and prunes with slotted spoon to a plate. Skim cooking liquid, strain it into another pot and add creme fraiche, rabbit, prunes, and remaining prunes and season to taste. Simmer until rabbit is heated through.
Combine the vegetables & raisins in a large bowl. In a second container, combine the mayo, yogurt, honey, vinegar & salt. USe a fork or a small whisk to mix until uniform (''until you don't see the honey anymore''). Pour the dressing onto the salad & mix well -- and then eat!
Preheat broiler. (500°). Place tomato quarters and pepper halves, cut side down, on broiler pan. Broil 4 inches from the heat for 5-7 minutes, 'til skins start to blacken. Remove from broiler pan; cool. Remove skins from tomatoes and peppers; finely chop. Cook onion and garlic in hot oil, in a small saucepan for 3 minutes. Stir in tomatoes, peppers and cumin. Bring to a boil. Reduce heat and simmer, uncovered, for 10 - 15 minutes or 'til most of the liquid has evaporated. Cool completely.
To make the vinaigrette: whisk together all the vinaigrette ingredients in a small bowl; set aside. To make the Dijon-basil mayonnaise: whisk together all the ingredients until well blended; cover and refrigerate until set to use. To make the salad: Bring the water to a boil in a saucepan; add in salt and lower heat to medium. Add in potaotes and cook, covered, about 20 minutes or until tender. Cool under running water and drain. Cut into bite-sized pieces. Add potatoes, green onions, and parsley in a bowl. Add in the vinaigrette; toss lightly. Cover and refrigerate 6-8 hours. Serve with Dijon-Basil Mayonnaise--top the salad with a dollop.
This dough is a basic sweet dough. I use it for cinnamon rolls and monkey bread, as well. Combine the milk, yeast, and sugar in a mixing bowl. Let stand for 2 minutes to proof the yeast. Add the egg, butter, nutmeg, salt, and half of the flour. Mix until smooth, then beat for 2 minutes. Stir in enough of the remaining flour to make a soft dough. Turn dough onto floured surface and knead just enough to smooth the dough and thoroughly combine ingredients. Kneading makes gluten, so don't overdo it, or you'll lose tenderness. Place in a greased bowl, cover and let rise until doubled, about 1 1/2 hours. To assemble, punch the dough down, and divide in half. Roll the dough into discs and spread into the greased pans. Cover and let rise in the pan until doubled, about 1 1/2 hours. Meanwhile, mix the sugars and cinnamon in a bowl. Canned peach slices are usually too thick. Slice them as necessary to get reasonably thin pieces, about 1/2 inch. When the cakes are risen, brush the dough with melted butter, and sprinkle with a mixture of sugars and cinnamon. Spread peaches over the top, covering as much dough as possible, and then sprinkle again with the sugar and cinnamon mix. You want a good, thick coating of sugar, to glaze the top. Bake in a 350-degree Fahrenheit oven for 20-25 minutes. The coffee cakes should be golden around the edges, but somewhat pasty where risen between the peach slices. Let cool for at least 15 minutes.
In a 12-inch skillet, cook the ground beef, onion, and garlic until meat is no longer pink; drain off fat. Add the salt, the Mrs. Dash Table Blend Seasoning, black pepper, the pasta sauce, and the tomato paste to the skillet. Cook until heated through. In a medium-size bowl mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups shredded mozzarella cheese. (Cheese mixture will be thick). Grease the inside of a 6-quart rectangular slow-cooker. Spoon 1/4 of the meat sauce in the bottom of the slow-cooker. Arrange 3 (uncooked) lasagna noodles over the meat sauce (over lapping the noodles just a bit). Spoon 1/3 of the cheese mixture, over the uncooked lasagna noodles. Repeat layers twice, with the meat sauce, the noodles, and the cheese mixture. Top with the remaining meat sauce. Sprinkle the reserved 1/2 cup shredded mozzarella cheese on top. Cover, and cook on low setting (NO. 3) for 4 hours.
preheat oven to 350 degrees. Grease and flour a bundt or tube cake pan. Cream together the sugar and Shortening until it is smooth. add 1 egg at a time, mixing well between each one. sift the 2 cups of cake flour with the 1/2 cup self rising flour. alternate adding the flour and milk (add a little flour, mix, add a little milk, mix, flour, mix, milk, mix, etc.). finally, add the butternut flavoring. mix well. pout into prepared pan and bake for 1 hour.
Grind the roasted peanut and chana dal to a coarse mixture. Add the boiled potatoes to the ground mixture, add onions, green chilies, coriander leaves, flour, lemon juice, chopped spinach and bread crumbs mix well. Shape the mixture into balls, flatten them and then fry them in a medium hot oil till crisp and golden brown. Serve hot.
Dump everything but the optional ingredients into a large stockpot or crockpot. Cook over medium heat, stirring occasionally, for about 30 minutes. If cooking in crockpot, cook on high four hours or low for eight hours. Once bubbly hot, serve. Garnish with dollops of sour cream and shredded cheese, if you prefer. FOR FREEZING OR oamc: Pour soup into large gallon size freezer bag(s)or other freezer containers. Remove as much air as possible, seal and freeze flat. Reheat slowly in crockpot or stovetop, adding 1/4 water at the beginning.
Preheat oven to 400 degrees F. Steam the clams in the white wine in a covered, nonreactive pot about 10 minutes or until they open. Scoop the clams out of the pot and remove and discard the top shells. Pour the steaming clam liquid into another nonreactive pot, straining out any sand. Crush the chopped garlic to a paste and add it, along with the parsley to the clam liquid. Boil the liquid until it is reduced by half and add the cream. Continue boiling until it thickens slightly, being careful not to let the cream boil over. Season with salt and pepper. Arrange the clams on a sheet of crumpled foil on a baking sheet so that they sit flat and steady. Spoon enough sauce into each clam to fill the shell. Bake 5 minutes until sauce bubbles.
Preheat oven to 350°F. In a medium saucepan, melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat and cool slightly. To the saucepan of chocolate, add the sugar, eggs and vanilla. In a small bowl, stir together the flour and baking soda. Add flour to the chocolate mixture. Stir until combined. Pour batter into a greased 9-inch x 9-inch baking dish and spread evenly. Arrange Hershey Kisses evenly over the brownie batter. Then sprinkle evenly with mini marshmallows. Bake at 350 F for 25-28 minutes. Serve warm but not hot and enjoy!
In a large deep skillet over medium-high heat, cook sausage and onion in the oil until onion is crisp tender and sausage is lightly browned. Drain, if needed. Add the creole seasoning and garlic salt, stirring well to mix. Add the drained tomatoes and cook over medium-high heat until liquid is reduced. Add the green beans and cook 4-5 minutes or until heated through, stirring just to combine only. Serve with hot cornbread.
Preheat oven to 425°F. Split each pita bread around edge with knife to make 2 rounds. Place rounds, cut sides up, on an ungreased cookie sheet. Top rounds with mushrooms, onion and bell pepper and cherry tomatoes. Sprinkle with basil and cheeses. Bake 8 to 10 minutes or until cheese is melted. Cut each round into 8 wedges.
Preheat oven to 400 degrees. Mix plums, sugar, flour and nutmeg and pour into pie crust. You can leave it open or top with another crust or make a lattice top, we have tried it every way, just depends what you like. Bake at 400 for 10 minutes, reduce heat to 350 and bake for 30 - 35 minutes more.
Preheat oven to 350 degrees. In a large non-stick skillet cook celery, green pepper, and red onion until just beginning to soften. Add mix to a large bowl and stir in the brown rice, parsley, kosher salt, thyme, rosemary and black pepper. Set aside until cool enough to handle. When cool add ground turkey and work together until well combined and form into 16 evenly sized meatballs. Grease or use cooking spray on large casserole dish and place meatballs gently. In a large bowl add the undiluted tomato soup, worcestershire sauce, hot beef broth, stewed tomatoes and stir well. Pour mixture over meatballs and cover with lid or aluminum foil. Bake for approximately 2 hours and turn meatballs twice during cooking.
Reserve 1/2 cup picante sauce. Blend all remaining ingredients in blender or food processor. Fold in remaining picante sauce. Mix with hot cooked pasta. Refrigerate until ready to use.
Cook 2 cups vegetables in 1 tablespoon oil until tender; reserve. Cook chopped onion, chiles and garlic in 2 tablespoons oil in 10-inch skillet until tender. Mix eggs, salt and pepper; pour into skillet. Cover and cook over low heat until eggs are set and light brown on bottom, about 8 minutes. Cut eggs into wedges; spoon reserved vegetable mixture over omelet.
Cook noodles in boiling water and salt in Dutch oven for 10-12 min, stirring occasionally,until tender but firm. Drain well. Turn into large bowl. Add remaining 6 ingredients. Toss until well coated.
Form the ground beef into two large 5 1/2- 6-inch patties and place onto waxed paper. Freeze patties for 1-2 hours before cooking. Place buns face down on a hot grill or skillet and toast until golden, set aside. Grill beef patties for 2-3 minutes per side or until cooked through; season with salt and pepper. Start building burger by placing"slabs of meat" (as Gilbert calls them) on the bun and topping each patty with 2 slices of cheese. Cover top of bun with the ketchup and Miracle Whip. Place the onion, tomato and lettuce on top of the burger side and top with the upper portion of the bun. WHATEVER YOU DO, DO NOT PUT PICKLES ON THIS SANDWICH. Slice the sandwich in half, and serve. You may notice some juices or sauce running down your arm; Gilbert noticed that too. Enjoy!
In a wok or large skillet, heat 1 tbsp of the vegetable oil over high heat; stir-fry beef in 2-3 batches, until browned but still pink inside, about 2 minutes. Transfer to a plate. Drain fat from pan. Add remaining vegetable oil to pan; stir-fry sliced onion and minced garlic over medium heat until onion is softened. Stir in sweet potato, red or green pepper and 1/2 cup stock; cover and steam until potatoes are tender. Meanwhile, in a small bowl, whisk together the remaining 1/2 cup stock, oyster sauce, corn starch, vinegar and sesame oil. Return beef and any juices to pan. Add oyster sauce mixture and bring to a boil; boil, stirring until thickened and glossy. Sprinkle with green onions.
Combine all ingredients except for the chicken and the pasta in a large stock pot. Bring to a boil. Reduce heat, cover and simmer for 25 minutes. Add chicken and cook until tender. Serve over cooked spaghetti with optional parmesan cheese.
Heat rice milk to approximately 175 degrees, or just below boiling point. Pour hot milk over chocolate in a bowl and whisk until smooth. Set aside to cool, whisking occasionally. Let thicken until spreadable or use mixer to whip until fluffy. Spread on cooled cake, cupcakes or other goodies.
Cut parsnips lengthwise into 2 1/2 x 1/2 inch sticks. In a large resealable plastic bag, combine oil, cheese, salt, pepper and nutmeg. Add parsnips, a few sticks at a time, and shake to coat. Line two 15x10 inch baking pans with foil; coat the foil with nonstick cooking spray. Place parsnips in single layer in pans. Bake at 425 degrees for 20-25 minutes or until tender, turning several times.
Preheat the oven to 375°F. In a medium bowl, mix the cheeses, chili peppers, and scallions. Lightly oil a griddle and heat over medium heat. Add the tortillas, one at a time, and fry lightly until faintly colored on each side. Arrange 3 tortillas on a large baking sheet. Top each with one-third of the cheese mixture. Cover with the remaining tortillas and press together lightly. Bake for 10 minutes, or until the cheese begins to run. Cut into wedges and serve immediately.
Steam lobster meat that has been thawed with cooking sherry, white wine or water for 6 to 10 minutes depending on amount and size. Immediatley rinse in cold water to stop cooking process and refrigerate until ready to use. Combine Onion, Celery, and Avocado. Add lemon Juice, Salt, Pepper, melted butter, and Hot sauce. Stir in Lobster , scoop into buns and enjoy.
In bowl, combine ground beef, bell pepper and teriyaki. Let stand 10 - 15 minutes. Shape into 4 patties. Grill or broil on both sides to desired doneness. Add pineapple slices to grill or broiler pan and heat just until browned. Serve burgers on buns (toasted if you like) topped with pineapple slices with more Teriyaki sauce for dipping if desired. HINT: For extra teriyaki flavor, brush buns with additional teriyaki.
Bring water to a boil in saucepan. Slowly add rice then cinnamon, cloves and cumin. Cover and reduce to simmer. Cook until rice is tender and water is absorbed, about 10- 15 minutes. Remove from heat. Fluff with a fork and serve.
Heat stock to boiling, remove from heat and add dried mushrooms. Let stand for 15 minutes, strain mushrooms, and reserve liquid. Chop mushrooms roughly. Heat oil in a large saucepan and add the onions and garlic.Saute gently for 2-3 minutes. Stir in rice and coat with the oil. Pour in the wine and simmer, stirring, until the liquid is absorbed. Stir in mushrooms. Add reserved stock by the ladleful, stirring until the liquid is absorbed and continue in this way until all the stock is absorbed and the rice is plump and tender. Add the green onions, cheese and cream. season to taste with salt and pepper.
Preheat oven to 350 degrees F. Butter a 9- inch square cake pan. Line the pan's bottom with parchment; butter the parchment. In a large mixing bowl combine the cake mix, milk, eggs, molasses, walnuts, raisins, and orange zest. (Note the nuts and raisins are optional.). With an electric mixer, beat on low for 2 minutes. Beat on high for 4 minutes. Scrape batter into the prepared pan; bake 16-20 minutes, or until the center of the cake springs back when lightly pressed. Let cake cool down a-bit (just enough so that it can be easily handled); carefully turn cake out onto a wire rack, remove parchment, and turn right side up. Spoon marmalade over WARM cake. Let cake continue to cool on wire rack. Transfer to your favorite cake pedestal and crown each serving with a dollop of whipped cream topping and a sprinkling of fresly ground nutmeg. (This cake is flavorful enough to be serve unadorned, or If desired, sprinkle with sifted confectioners sugar instead of the marmalade and whipped topping.). Cook's Tip: Prior to topping with orange marmalade, cake can be wrapped tightly in plastic and refrigerated for up to 1 day.
Mix the potatoes with the vegetables, pickles, onions and dill, season with salt and pepper. Mix mayonnaise, sour cream and mustard and add to the salad. Garnish and chill for 2 hours.
CRUST: Preheat oven to 350°F. Combine ginger snap crumbs and melted butter in a bowl. Stir to Blend. Press into the bottom and up the sides of a deep dish 9-in (23cm) pie plate. Bake in the centre of the oven for 15 minutes, or until crisp and golden around the sides. Move to a rack to cool. FILLING: Sprinkle gelatin over brandy in a small bowl. Let stand until softened. Scrape brandy mixture into a saucepan along with sugar, spices, pumpkin, milk, egg YOLKS, and orange zest. Cook over medium heat, stirring constantly, until mixture "mounds when dropped from a spoon". Transfer filling to a metal bowl and set in a larger bowl of ice and cold water. Cool, stirring Constantly. Beat egg whites and sugar until stiff peaks form. Fold into pumpkin mixture with sour cream until no streaks remain. Spoon filling into cooled crust and chill until set, preferably overnight. (You can cook from this point and skip the meringue if you don't like it. Bake at 350F for 10 minutes or until the filling looks cooked. Refrigerate until served). MERINGUE: Preheat oven to 350°F. Whip egg whites and cream of tartar with an electric mixer at medium speed until foamy. Continue whipping at medium-high speed, gradually adding sugar until fully incorporated. Continue to whip until whites hold a stiff peak. Dollop over chilled pie. Place on a baking sheet and bake for 10 minutes or until meringue is golden. Refrigerate until ready to serve. Sprinkle with ground ginger snaps if you wish.
For dressing, mix first 8 ingredients in a container and shake well. Refrigerate for a couple of hours to blend the flavors. Slice onion very thin and place in ice water for half hour. Dry onion with paper towels before using. Peel cucumbers and slice thin. Place in a bowl, pour on dressing and mix well. Peel and slice avocado. Arrange cucumbers (don't pour out the dressing), onion, and avocado individually on a plate (they can be mixed but I like the way they look individually). Drizzle the remaining dressing on the onion and avocado. Sprinkle with sesame seeds or peanuts.
Move oven rack to the upper-middle position and heat the broiler. Place the frozen hash browns in a large microwavable bowl and separate the shreds. (I pound them lightly with the back of a wooden spoon and they fall apart.) Toss them with 2 tbsp of the melted butter, 1 tsp salt and 1/4 tsp pepper. Microwave the potatoes, covered, until tender - 7 - 10 minutes on high. Cook ground meat and onion in a large oven safe skillet until it is cooked, about 5 minutes. Drain fat off. Stir thyme and flour into beef/onion mixture and cook about 1 minute. Add broth and Worcestershire sauce and cook about 6 - 8 minutes until thickened. Add peas and carrots to beef mixture and simmer until heated, about a minute, and season with salt and pepper. Scatter the cooked hash browns over the top of the beef mixture and brush with the rest of the butter. Place the skillet unter the broiler and broil 3 - 5 minutes or until the potatoes have golden brown tips. Remove from oven and serve.
Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours. While pork brines, combine 1/4 yellow mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine 2 tbsp black pepper, 2 tablespoons paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and 1 teaspoons cayenne pepper in second small bowl; set aside. Adjust oven rack to lower-middle and heat oven to 325 degrees. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rach inside foil-lined baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in botton of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tendeer, and internal temperature registers 200 degrees on instant-read thermometer about 1 1/2 hours. Transfer pork to serving dish, tent loosely with foil and allow to rest for 20 minutes. While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl. Combine all sauce ingredients in medium bowl with cooking liquid and whisk to combine. Second Sauce: Lexington Vinegar Barbecue Sauce:. 1 cup cider vinegar. 1/2 cup ketchup. 1/2 cup water. 1 tablespoons sugar. 3/4 teaspoons salt. 3/4 red pepper flakes. 1/2 teaspoons freshly ground black pepper.
Defat the sausage- Place the sausages in a sauce pan with enough water to cover. Bring to a boil, and let boil for 5 minutes. Drain, and when cool enough to handle, chop into small dice. Add the oil to a large pot, and heat over a medium flame until the oil is warm and fragrant. Add the onion, garlic, 1/2 teaspoon salt and pepper. Cook, stirring occasionally, 1-2 minutes. Add the chicken and sausage, and continue to cook, until the chicken is no longer pink in the center. Add the carrots, celery, stock, beans, tomatoes, bay leaf, thyme and remaining salt. Cover, and bring to a boil. Reduce the heat to medium low and simmer for 15 minutes. Add the pasta, simmer another 8-10 minutes, until the pasta is al dente. To serve, ladle into warm soup bowls, and top with a tablespoon of pesto (if using).