HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss the Butterkase and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the white wine and sherry into the bowl. Stir in the shallots using a fork. Cook for 30 seconds, stirring constantly. Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend in a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.
Preheat oven to 450 degrees F. Bake tater tots on a baking sheet for about 8 minutes. While potatoes are baking, melt butter in a large skillet. Saute mushrooms,onion and garlic about 4 minutes. Remove from skillet. In same skillet brown ground beef.Mix in mushrooms, onion and garlic. Add sour cream,cream cheese and seasoning.Mix well and remove from heat. Reduce oven temperature to 350 degrees F. Place 1/2 crescent rolls in bottom of 9 x 9 pan leaving the dough in the rectangle shape. Seal seams together. Place potato rounds on top of crescent rolls. Put meat mixture on top of potato rounds. Add shredded cheese. Top with remaining crescent rolls again leaving dough in rectangle shape and sealing seams. Bake for about 25 minutes or until golden brown. Enjoy.
Using a food processor, crush peppercorns until fine. Add garlic to processor and crush. Add soy sauce, Worcestershire sauce and lemon juice and blend. Pour mixture into giant zip lock freezer bag and add the meat to be marinated (even the cheapest cuts of beef will taste like prime rib!). Seal bag. Refrigerate for 48 hours (turn bag every time you open the fridge door). Reserve the marinade for later use. Barbecue the meat as you would normally however, I prefer to cook the meat very VERY slowly using an indirect cooking method--only ONE side of the barbecue is lit and turned down to low. The meat is placed on the one side of the barbecue which is off, over a pan of water, which sits on the barbecue rocks. Note: Total barbecue time depends on the size of beef roast. Relax while your dinner cooks. Put marinade on the stove and bring to a boil. Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat. Sit back and enjoy the compliments.
Preheat the oven to 350°F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
To make the tart: Combine the sugar and water in a 10-inch ovenproof saute pan over medium heat; it should look like wet sand. Cook without stirring until the sugar melts and begins to caramelize into a syrup, about 3 minutes. Once the sugar starts to liquefy, stir with a wooden spoon so it doesn't burn. Continue to cook until the sugar begins to boil and takes on a medium amber color, about 2 minutes more. Remove from the heat and carefully add the butter, stirring to melt. Set the pan aside so the caramel firms up slightly. Preheat the oven to 475°F Peel and slice the bananas crosswise into coins. Lay the puff pastry sheet on a lightly floured surface and roll it out slightly so it covers the pan, set a dinner plate on top of the pastry and cut around the outside rim to make a 10-inch circle. Place the banana slices over the caramel in tight, concentric circles to cover the entire bottom of the pan. Cover the bananas with the disk of puff pastry and make 3 slits in the top to let the steam escape. Using a pastry brush, coat the top with egg wash. Transfer to the oven and bake until the pastry is puffed and golden and the filling is bubbly, about 30 minutes. Remove from the oven and let the tart rest for 1 minute to settle. The pastry should have shrunken slightly and pulled away from the sides of the pan. Run a knife around the inside rim of the pan to make sure the tart will come out easily. Set a serving plate on top of the pan and quickly flip it over to invert the tart. To Server: Cut the Banana Tarte Tatin into wedges. Top each serving with a drizzle of the reserved Maple Creme Anglaise and a scoop of Maple Sugar Ice Cream.
Roll out sausage to form a rectangle about 3/8 inch thick. Spread the cheese over the sausage leaving a 1 inch border to prevent leakage while cooking. Roll the sausage back into a log shape, sealing the seams and edges so as not to have cheese escape. Place on a smoker or on a grill with indirect heat at 225F to 250F. Cook until internal temperature is 165F to 170F. Let cool to room temperature, slice and serve with crackers.
Heat 3 tablespoons of the oil in a large skillet over medium high heat; fry potatoes until cooked through, about 10 minutes; place on paper towels to drain oil and cover to keep warm. Meanwhile, heat 1 tablespoon of the oil in a skillet over medium high heat; add chili paste and garlic, cooking and stirring to combine just until fragrant, about 30 seconds. Add pork to skillet and season with salt, pepper, and cumin; stir fry to brown quickly, about 5 to 7 minutes; remove to a bowl. Add onion and peppers to skillet and stir fry until they just start to soften, about 5 minutes; remove to the bowl with the meat. Add vinegar to skillet, stir and scrape to deglaze pan; add tomatoes and warm through and cook to thicken slightly. Return meat, onions, and peppers to skillet; season with a pinch of salt and pepper, if needed. Stir in soy sauce; add potatoes. Gently stir to combine; garnish with chopped cilantro.
Preheat oven to 450 degrees. Snap off tough ends of the asparagus spears. Combine asparagus and the remaining ingredients in a jelly-roll pan, turning asparagus to coat. Bake at 450 for 10 minutes or until the asparagus is crisp-tender, turn once.
In large bowl, beat peanut butter and butter together until fluffy. Beat in powdered sugar, 1/2 cup at a time. Add cocoa powder. Spread on cooled cupcakes.
Preheat an oven to 450 degrees. Add the cauliflower rice to a large microwave safe. Cover with plastic wrap and microwave for 6-8 minutes. Stir every two minutes until the cauliflower is cooked through. When cool enough to handle, place the cauliflower in a clean kitchen towel and wring out the excess liquid. To a bowl add the cooked cauliflower rice, eggs and grated parmesan cheese. Season with salt and pepper and mix until the ingredients are thoroughly combined. Lightly spray a parchment paper lined sheet tray with nonstick cooking spray. Divide the cauliflower mixture in 4. Using your hands press and shape the mixture to resemble a slice of bread. Repeat process until you have 4 slices of bread. Bake in the oven for 20 minutes until golden brown. Remove from oven and sprinkle the shredded cheddar cheese on to two pieces of the cauliflower. Using a spatula, carefully place a piece of cauliflower bread on top of each sandwich. Place back in oven and cook until the cheese has melted, about 3 minutes.
Add dressing mix and vinegar and oil in large bowl also add hot sauce to taste (a little if you like mild, little more for medium and a lot if you like hot. Start with 1 tablespoon and next time add more if you want!). Whisk together with a wire whisk, adding enough water to make a thinner mixture (your first mixture will be very thick and you want it thin enough to coat the chicken). Toss chicken in the mixture (for best results marinate overnight). When ready to cook lay in a single layer on a foil lined pan (deep enough to keep drippings in the pan) Bake at 400° for 20 minutes, turn over (drain drippings into a saucepan) and baste with some more sauce, bake at 425° for 25 minutes (you may need to put them under the broiler for a few minutes to brown them up a little). Remove chicken to serving platter stacking them in the center of the platter. In small saucepan mix remaining sauce and all the drippings from the pan; boil whisking the mixture the whole time until cooked through and thickened. Drizzle over chicken and serve immediately.
Soak the bulgur in hot water until tender, 20 to 30 minutes; drain, squeezing out as much water as you can. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper; shape into small 1 inch meatballs, handling the mixture as little as possible. Heat olive oil in a large skillet, over medium high heat; cook meatballs, turning every few minutes, for a total of 6 to 8 minutes. Blanch collard greens, in batches, in a large pot of salted boiling water, just until pliable, about 1 or 2 minutes; remove with a slotted spoon to a colander. Rinse with cool water then squeeze to remove most of the moisture. With a sharp knife, cut leaves in half, lengthwise, removing stems. On a work surface, place leave sideways, put a meatball inside, then roll up like a burrito, encasing the meatball with the leaf; place seam side down on a serving dish. Repeat with remaining meatballs and leaves; serve with lemon wedges.
Grease a 9" square pan. Cut bagels in half, then into 2 inch pieces; place in greased casserole. Beat eggs lightly; add milk and vanilla and mix until blended; pour over bagels. Push bagels into egg mixture to get them well coated. Cover and refrigerate 8 hours or overnight. Heat oven to 350 degrees. Remove casserole from fridge and let stand 15-30 minute Sprinkle with brown sugar and drizzle melted butter on top. Bake for 30 minutes; Sprinkle with powdered sugar and serve.
Combine spinach, basil, pine nuts and garlic in a food processor. Pulse for a few seconds. With the machine running, add olive oil. Process until mixture is creamy. This may need to be done in batches. Transfer to a glass bowl. Stir in cheese, salt, and pepper.
Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture; so that the lime juice covers thewm. (To prevent discoloration). Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.
In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes. Remove from the pan and blend to a fine puree and keep aside. In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done. Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes. Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed. Simmer for few minutes till the potatoes absorb the flavor. Add fresh cream if desired.
Preheat oven to 300 degrees Farenheit. In large bowl, beat egg whites until slightly stiff. Gradually add sugar and cream of tartar and continue to beat. Add vanilla and salt and continue beating until whites stand in stiff peaks. Spray 9 x 9- inch glass baking dish with non-stick cooking spray. Spread meringue over entire bottom and sides of dish to form a crust. Bake in 300 degrees Fahrenheit oven for 45 minutes. Remove and cool. After crust has cooled, prepare pudding mix according to package directions and fold in sliced bananas. Pour pudding mixture into crust and sprinkle ground graham crackers on top. Chill and serve.
In small bowl, combine sugar and sour cream; cover and refrigerate. Place 6 slices French toast in bottom of greased 9 x 13 pan. Layer ham, 2 cups of cheese and remaining 6 slices of French toast in baking pan. Spread pie filling over top; sprinkle granola over apples. Bake in preheated 350F oven for 25 minutes. Top with remaining 1/2 cup cheddar cheese; bake another 5 minutes until cheese is melted and casserole is hot. Serve with sour cream mixture. (I have also made this with 1 LB sausage instead of the ham. Another time, when I didn't have the frozen french toast slices, I just made french toast myself and froze it the day before).
Cranberries and brandy in a bowl to soak. Use the bit of butter to grease a small casserole dish; I use a 10-inch round casserole, but you get the drift. Chop up bread into bite size pieces, uniformity just doesn't matter. Chop up chocolate, and just leave it sitting on the chopping block with the bread. Whisk eggs, milk, cream, sugar, vanilla, salt. Dump in bread, chocolate, cranberry/brandy and stir it all up. Dump into greased pan. Flatten out the top, sprinkle with sugar and cinnamon. Bake at 350°F for 30 minute. --So to summarize -- chop chop stir dump shove in oven -- not so bad huh? Enjoy! It is very nice with homemade whipped cream.
Position rack in top third of the oven and preheat to 450 degrees. Spray large heavy baking sheet with cooking spray. Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well. Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes. Scape vegetables and pan juices into a bowl, saving the garlic for the dressing. Combine the vinegar, cumin, salt, pepper and cayenne in a food processor. Peel the roasted garlic, add to the food processor. Puree until smooth. Toss the vegetables with 1/4 cup of the dressing. Cool, and let sit for a while to let the flavors develop. To serve: Bring to room temperature. Mound salad in center of large platter. Serve with the pita wedges.
Put 8 cups of the flour in a mixing bowl and let it stand in a warm place for a short while. Rub the butter into the flour until the mixture resembles meal, add the currants, raisins candied fruit peel, nutmeg or allspice, salt and all of the brown sugar but 1 teaspoon of the brown sugar. Mix thoroughly. In a smaller bowl cream the fresh yeast with the 1 teaspoons of brown sugar and blend the yeast mixture with the milk. Make a well in the center of the dry ingredients, pour the yeast mixture into it and sprinkle a little additional flour over the yeast mixture. Cover the dough and let it stand in a warm place for a few minutes, until it is just beginning to rise. Pour the beaten eggs into the bowl and proceed to knead gradually adding the 1 1/2 cups tepid water mixed with the molasses. This should be a soft dough. Knead about 10 minutes. Cover the bowl with a cloth and let the dough rise in a warm place for 1 1/2 hours, or until it has doubled in bulk. Then turn the dough out onto a well floured board, divide it in half and put it into two well buttered 8 1/2 by 4 1/2 inch loaf pans. Let the loaves rise in a warm place for about 30 minutes, or until they have nearly risen to the rims of the pans. Bake the loaves in a preheated 350°F oven for 1 to 1 1/2 hours, so that the tops are browned and loaves sound hollow when rapped. Welsh Fare S. Minwel Tibbott.
Combine the garlic, jalapeno, vinegar, parsley, oregano & lime juice in a bowl. Whisk in the olive oil & season with salt and pepper. Mix well & set aside at room temperature to marry. Reserve 1/2 cup of the chimichurri to serve with the pork & pour the remaining into a ziploc bag with the pork tenderloins. Marinate in the refrigerator for 30 minutes. Remove pork from marinade & wipe off any excess . Season both sides with a generous amount of salt & pepper and drizzle with olive oil. Grill for about 4 minutes per side, until well charred. Allow the tenderloins to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice and serve!
-----SPICEMIXTURE-----. Pound or grind all the ingredients together, EXCEPT the oil till you get a fine paste. Set aside. Heat the oil for the Spice Mixture in a frying pan and stir-fry the pounded ingredients for 5 minutes or till it is fragrant and oil exudes. Add onion wedges and stir-fry for another 2 minutes. Add chicken and spare ribs and stir-fry for 2 miutes. Add seasoning and bring to boil. Turn heat down and leave mixture to simmer, covered for 30 minutes. add sausages, carrot, chillies and potatoes; stir well and simmer for 15 minutes. Place rest of vegetables on top and leave mixture to simmer, covered for 15 minutes. Remove cover, stir in the vegetables and cook for another 5 minutes. Dish out into a nice serving bowl. NOTE: Curry Devil always taste better after at least a few hours. It allows the flavours to soak in. It is even better the next day. To cool the curry, leave it uncovered till required, then re-heat.
Preheat oven to 350 Degrees. Prepare cake as directed on box. Add Pumpkin, blend until evenly distributed. Add Pumpkin Pie Spice and Vanilla, again blend until evenly distributed. Pour into 13x9 or two 8" round pan(s). Bake 30-35 minutes or until toothpick inserted in center comes out clean.
Put burghul in a small-medium bowl then add 250ml hot water. Leave to soak for 10 minutes. While burghul is soaking heat oil in a large saucepan and cook onion over med-low heat for 10 minutes, until soft and golden. Stir often. Add garlic and spices and cook, stirring for 1 minute. Mix in the burghul, stock and tomatoes. Bring to the boil and simmer for 10 minutes. Stir in the beans, chickpeas, corn and tomato paste then simmer for 20 minutes. Stir often. Garnish with parsley. You can also top with a little low-fat natural yoghurt and grated low-fat cheese.
Preheat your oven to 180°C/350°F - place an oven tray in the oven and let this heat up too. When it comes to cooking your souffles place them on this heated tray to ensure they maximise their exposure to heat, which will in turn, help them rise. Prepare the moulds:. Butter your moulds using upward strokes - this helps to guide your souffle to the heavens. Then drop a spoonful of caster sugar into the mould, start tilting and turning the mould to ensure it's completely coated. Remove any excess sugar. Prepare the custard:. Place the milk, coffee and sugar into a small saucepan - stir to dissolve the sugar and let come to a near boil. Set to one side. Place the butter in a saucepan over a gentle heat - allow to melt before adding the cornflour. Whisk until smooth before adding the milk mixture. Continue to whisk until thickened then remove from heat. Allow to cool slightly before adding the egg yolks - it's most important to stir vigourously at this stage as you don't want to cook the eggs. You should have a thick glossy mixture. Set this aside to cool. Prepare the egg whites:. Whisk the egg whites until soft peak forms then add the extra tablespoon of caster sugar - continue whisking until glossy. Make the souffle. Place a quarter of the egg-white mixture into the cooled custard and stir well to slacken the mix. Add the remaining egg whites and gentle fold in trying to keep as much air in the mix as possible. Spoon this into your moulds - filling about three-quarters full. Use your finger to create an indentation between the edge of the mould and the filling - this helps to concentrate the rise. Place on the oven tray and cook for about 10 minutes - actually cooking time will depend on the size of the moulds used. Keep the oven light on so you can check on their progress without opening the door.
Preheat the oven to 500°. In a small bowl, combine the ham, cheese, mayonnaise, onion, chili sauce, and mustard. Arrange the bread slices on a foil-lined baking sheet. Place 2 pickle slices on each bread slice; then spread about 1 tablespoon of the ham mixture on top. Bake for 8-10 minutes or until gold and bubbly. Cool a few minutes before serving.
Preheat oven to 350F. Soak the dry toast/stale bread in water; squeeze out and set to the side. Cut vegetables in half lengthwise; remove seed in center. Boil in water until tender. Scoop out and and mash or chop; reserve the shell for stuffing. Saute the onions, garlic until translucent; add the ground pork and cook to a light brown. Add 1 cup of water and cook slowly. Add the drained and mashed or cut up vegetable and the toast/bread to the sausage mixture. Mix well, season to taste with salt and pepper and fill reserved shells. Sprinkle with bread crumbs and dot with butter. Bake until crumbs brown, approximately 30 minutes.
For the filling, simply chop all the ingredients fine in your food processor and mix well. For the dough, cream sugar and eggs. Add oil and mix until it turns pale yellow and is no longer shiny. Mix in lemon and vanilla. In another bowl combine flour, baking soda, and baking powder. Slowly add dry ingredients to wet. When it becomes difficult to mix, add more flour and knead. Preheat oven to 375°F. To assemble cookies, roll out dough (in batches) to desired thickness (maybe a little thinner than 1/4") and cut into circles of desired size (can use cookie cutter, inverted glass, etc). Put a dollop of filling in the center of each cookie and fold up into a triangular shape, pinching the corners and leaving the center open so that the filling peeks out. Bake cookies for about 15 minutes until they are beginning to brown. I've always greased the cookie sheet very lightly with non-stick spray, but I don't know that you need to.
Slice bread. Toast bread in toaster. Generously spread with mayonnaise. Spread with thinly sliced onions. Cover with cheese. Grill at broil until cheese is melted and golden.
Mix pinepple, lentils, rice vinegar, onion, chives,and jalapeno together in a bowl. Season with salt and pepper and set aside. In a small saucepan over medium heat, prepare a balsamic syrup by simmering the balsamic vinegar until reduced to 1/4 cup in volume. Season the foie gras with salt and pepper and sear in a very hot cast-iron skillet.**. Flip and briefly sear the other side. Toss the arugula and pineapple mixture together and place in the middle of four plates. Place the foie gras on top of the greens and drizzle the balsamic syrup over the top. Voila! **Chef McGrath does not call for any oil on the foie gras prior to searing the medallions but I would suggest using a little Canola oil.
Place 1/2 cup cottage cheese in a bowl/glass. Sprinkle with 1 1/2 tablespoons flaxseed. Add 1/4 cup sliced strawberries. Top with 1/4 of the diced mango. (Here is an easy way to dice mango: cut the mango in half with a sharp knife, about 1/4 inch off center to miss the flat seed in the middle. With a sharp paring knife, cut parallel slices being careful not to cut through the skin. Turn and cut parallel slices to make cubes. Turn the mango inside out and gently cut out the cubes.). Repeat layers with cottage cheese, flaxseed, strawberries and mango. Enjoy!