HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cream, parsley and rosemary sprigs in a small saucepan and bring to a boil. Turn off heat and set aside. In a medium soup pot or casserole, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot. In the same pot, heat the olive oil. Add the garlic, celery, onion, leek and sugar snap peas and cook over moderate heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon and the salt and white pepper. Simmer for 10 minutes and then add the thawed baby peas. Continue to simmer for a further 5 minutes until the vegetables are very tender, about 15 minutes total. Discard the bacon. Remove the rosemary sprigs and bring the cream and parsley leaves to a boil. Add the rosemary-infused cream to the soup and boil hard for a further 5 minutes. Turn off heat. Using a hand blender if you have one, liquefy the soup. Otherwise, carefully transfer to a blender and blend only until smooth, in batches if you need to. Adjust seasonings. Ladle the soup into bowls and drizzle with extra cream, or a few drops of olive or other scented oil. Crumble the remaining 4 slices of bacon into each bowl and serve.
Slice radishes into match-stick size pieces. Combine radish in large bowl with capsicum, cabbage, onion, sprouts and noodles. Only add noodles just before serving. Pour sweet and sour dressing over salad. Toss salad to combine dressing with salad. To make dressing: Combine all ingredients in a screw top jar, shake well.
Grease and line a 20 x 30cm slice tin with baking paper. Melt both chocolates, separately, over low heat in double boilers. Pour 1/2 of the white chocolate in the base of the prepared pan. Sprinkle over the macadamia nuts and half the Turkish delight and marshmallows. Pour over the dark chocolate. Sprinkle over the coconut and remaining Turkish delight and marshmallows. Pour over the remaining white chocolate. Refrigerate for 4 hours or until set. Turn out and cut into small squares. TIP:. White chocolate can be difficult to work with. To ensure that water doesn't get into it while melting, bring a pot of water to the boil. Place a heatproof bowl on top, making sure the bottom of the bowl doesn't touch the water. Add the chocolate to the bowl and turn off the heat. The chocolate will take longer to melt this way, but it helps avoid the chocolate "seizing.".
Bacon -- in a large saute pan, add the bacon on medium to medium high heat to let render and start crisping up. Cook about 3-4 minutes. Vegetables -- Now right to the bacon and the drippings, add in the onion and fennel and cook another 5 minutes. Add in the beans and toss well so everything is combined. Now the tomatoes (NOTE: You can add a bit less tomatoes if you want) Personal taste. Stir well. Season -- Now add some salt, pepper and the cider vinegar. At this point I also add about 1/4 cup chicken broth since we didn't add all the tomato liquid it gives a liquid for the beans to simmer inches. Cook -- Simmer, on low heat. These are not meant to be crisp beans, soft and slow cooked. If the dish becomes a bit dry during cooking, I just add some more broth to keep the dish simmering. I simmer a good 20-30 minutes. That is it -- just enjoy. Slow cooked bacon, onion and tomatoes in a chicken broth. They are so good. NOTE: If you want -- cut down the recipe in half for a family of 4. No big deal. They are TRUE comfort food.
Mix together sugar and salt. Beat in butter, add syrup and vanilla. Gradually add in the milk a tablespoon at a time, beat until creamy, YOU MAY NOT NEED ALL THE MILK, or you may need to add extra, adjust until it is of spreadable consistancy. Makes enough to frost a 2 layer cake or a 9"x 13" cake.
Heat oil in skillet over medium heat. Mix together all ingredients. Form into patties. Fry over medium heat until lightly browned on both sides. Drain and pat with paper towels before serving.
Dump all ingredients into a 4 quart pot. Bring to a boil over high heat, stirring occasionally. Turn heat to medium & boil for 1 hour.
Juice all, (I use Vita-Mix). Strain if necessary for smooth texture. Garnish with crushed ice and mint leaves. Serve at once.
Chill 4 glasses. Mix apple and lemon joices. Add club soda, stir gently to blend. Pour into glasses and serve immediately.
Turn on broiler. flatten out the bell pepper halves and arrange them on a baking sheet. Sprinkle a few garlic cloves around in between on the baking sheet, leaving the cloves in the outer rapper very lightly drizzle a tiny bit of olive oil over the peppers and garlic, and rub around a bit with your hands. broil the peppers and garlic on High for about 10-15 minutes, until the pepper skin is black and bubbly. In the meantime, heat about 1 Tbl of olive oil and add the onion. after about a minute, add the cayenne. cook until onions soft, about 3-5 minutes. add chopped cauliflower to the pot of onions, and mix around. add entire box of imagine broth (or 1qt of whatever you are using). bring to boil and then simmer for 20 minutes. take the peppers and garlic out of the oven. peel the peppers after they cool, and slip the garlic out of the skin. chop up the peppers in small to medium pieces. unless you blend it at the end, these wont get much smaller in the soup. add to the pot and simmer for about 10-20 minues more. Mix everything well, mashing up the cauliflower. You can puree this, but I didn't have a cuisinart or pureer, so i just ate it as is. Add crushed black pepper and salt if needed. you can also add a squirt of lemon and olive oil before serving.
To make the dressing, combine the oil, lime juice, vinegar, salt, and lemon pepper in a jar with a tight lid. Shake well to mix. For the salad, in a large bowl, mix the cabbage and cilantro and toss with the dressing. Add in the rest of the ingredients (finely mince the 2 garlic cloves, and add those if you aren't using garlic paste) and toss lightly, or place these other vegetables around the salad platter as a garnish. If you want, add some crumbled cojita or other Mexican white cheese for added flavor.
Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the pan is hot enough.). Meanwhile in a large mixing bowl, stir flour, baking powder, salt and sugar; with fingertips, rub in shortening or lard until crumbly. Whisk egg with 1 cup of the milk. Make a well in the centre of the dry ingredients; pour in the liquid. With wooden spoon, stir to make soft, but not sticky dough, adding more milk as needed. Turn out onto floured board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch. With a sharp knife, cut into small triangles. Place a few at a time on pan; cook, rotating scones occasionally for 5 to 6 minutes or until bottoms are browned. Serve hot.
Heat oven to 400°F. Scrub, but don't peel the potatoes. Mix olive oil and garlic powder. Put potatoes in a glass baking dish, and drizzle oil/garlic over them, stirring to coat potatoes thoroughly. Bake about 25 minutes, or until just fork tender. Don't overcook! Remove to a dish or rack to cool. Add the dressing when they're warm, but not hot. For dressing: Add sugar to vinegar; stir to dissolve. Add sour cream and celery seed, and stir until smooth. Stir in scallions and parsley. Cut potatoes into bite-size pieces (about 8ths). Carefully stir in potatoes. Chill at least one hour.
Put cream cheese in a microwave-safe bowl and microwave until the cream cheese is slightly softened. Add chicken, taco seasoning, and salsa. Mix thoroughly. Top with Monterey Jack cheese, then cover. Microwave for another 6-10 minutes. Stir and serve with tortilla chips.
If making in a personal blender, put frozen ingredients first, then add banana, sugar and water. Reverse for standard blender. Mix on low for 30 seconds until mixed, then on high for a minute or so until smooth.
Combine salad ingredients in a large bowl. In a small bowl, combine dressing ingredients; whisk until well blended. Mix dressing with salad ingredients and refrigerate an hour or two before serving.
In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. In 2-quart shallow baking dish mix beef, 1/2 can soup, Worcestershire and vegetables. STIR remaining soup into potatoes. Spoon potato mixture over beef mixture. BAKE at 400°F for 20 minutes or until hot.
Heat the oil in a pan, add the garlic and chillies and cook for 2 minutes. Add the mushrooms and cook for a further 5 minutes until the mushrooms are soft. Add the lemon juice, zest and peas and turn off the heat. Season with salt and pepper to taste. Meanwhile, cook the pasta in boiling, salted water until'al dente', drain, then add the butter and the parmesan. Toss the mushroom mixture through the pasta, then add the parsley. Serve hot with extra cheese.
oven preheated 350F degrees. combine honey, mustard, curry,& butter in small bowl; mix well. lightly butter shallow baker; add sole fillets, slightly overlapping is good. Top side up. pour curry sauce on top; bake (uncovered) for 15-20 minutes. serve warm, with cilantro and roasted almond pieces on top. MM!
Preheat oven to 350°. Combine all the ingredients except the tortilla chips in a 1-quart casserole. Cover and bake for 20-25 minutes, until the cheese is melted and the dip is bubbly. Serve with crisp tortilla chips.
Cream butter & sugars. Add eggs, vanilla & milk, mix well. Stir 2 tsp Instant Clearjel into flour (the program doesn't recognize Clearjel in ingredients, but it stops the cookies from spreading when using butter). Mix in flour, cocoa, baking soda & salt till well combined. Stir in nuts if using & chocolate chips. Drop by tablespoon on parchment lined cookie sheet. Bake at 350 for 10 - 12 minutes. Cool on wire rack. Store in airtight container.
Place shucked oysters with their liquor and water in a medium bowl and refrigerate for 1 hour. In the meantime, place a large saucepan over medium heat. Add butter and oil. When butter is melted, add vegetables, herbs and seasonings. Saute until onions are translucent. Sprinkle flour over vegetables and stir with a wood spoon to incorporate. Cook for 1 minute. Strain oysters from the liquid and reserve. Add the oyster liquid to the vegetables and stir until smooth. Add Champagne and simmer 20 minutes. Add cream and cook for another 5 minutes. Add Brie and turn off heat. Stir until cheese is completely dissolved. Strain soup through a medium sieve. Return soup to a simmer then add oysters, stirring to incorporate. Adjust seasoning with salt. Cover and turn off heat. Let sit for 5 minutes. Serve in bowls with crusty sour dough french bread.
Put the fish fillet in a food processor with the fish sauce, curry paste, lime juice, garlic, kaffir lime leaves, salt & pepper, and egg white and process until a smooth paste forms. Stir in the cilantro and quickly process again until mixed. Divide the mixture into 8-10 pieces and roll into balls, then flatten to make round patties and set aside. For the dip, halve and seed the chili, then chop finely. Place in a small pan with the remaining ingredients and heat gently, stirring constantly, until well blended. Adjust the seasoning to taste. Pan-fry the fish cakes in batches for 3-4 minutes per side until golden brown. Drain on paper towels and serve hot on a bed of green salad leaves with the chili-flavored peanut dip.
Slice the avocado lengthwise and remove the pit. Use a spoon to scoop the avocado into a small bowl, and then use a fork to mash the avocado. Rinse the lemon and cut in half, removing the seeds. Squeeze a little lemon juice onto the avocado and stir. Grate the radishes, carrot and turnip, and add to the avocado. Rinse the herbs and pluck the leaves. Tear the leaves into smaller pieces, and stir into the mashed avocado. Warm 1 tortilla in a microwave 30 seconds, or longer if necessary, and place on a cutting board. Spread one-third of the mashed avocado over the center of the tortilla. Layer with one-third of the greens and top with one-third of the cheese. Squeeze some more lemon juice over the filling. Season lightly with 1/2 teaspoon of the Hidden Valley Ranch Seasoning Mix. Roll the tortilla tightly into a log shape. Use a sharp knife to slice the wrap into 4 'pinwheels'. Repeat with the remaining tortillas and avocado mixture.
Stew the meat gently until tender. Brown the onions in the dripping. Peel and slice the tomatoes. Add all the ingredients except meat to the onions and cook gently until a thick sauce is obtained. Stir in the meat. Serve with peas, rice and mango chutney.
In a small saucepan, heat the milk until bubbles appear around the edge. Remove from the heat and add the yeast. Let stand until foamy, about 5 minutes. In a large bowl, combine 2/3 cup of the flour with the cornstarch, soy sauce, baking powder, cayenne and 1/2 teaspoon of salt. Stir in the yeast mixture. Cover and let stand in a warm place for 1 1/2 to 2 hours. Meanwhile Make Puree;. Melt 1/2 tablespoon of the butter in a medium saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 3 minutes. Add the peas and stock and season with salt and pepper. Simmer over low heat for 15 minutes. Transfer the pea mixture to a food processor and puree until smooth. Return the puree to the pan and beat in the remaining 2 tablespoons of butter and the mint. Back to the fish:. In a large skillet, heat 2 inches of oil to 350°. Season the cod with salt and black pepper. Dredge 1 fillet at a time in flour, tapping off the excess. Coat the fish in the batter and fry in batches until golden, about 4 minutes per side. Drain on paper towels and serve at once. Pass the minted pea puree separately.
In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Transfer to a 2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through.
Brown meats and drain off fat. Add meats and cheese in frying pan and stir over low heat until melted. Mix in spices and Worcestershire sauce. Spread mixture on cocktail rye slices. Place on cookie sheet and bake approximately 10 minutes at 400°F until hot. Serve hot or warm.
Stir together sugar and 1/2 cup boiling water until sugar dissolves. Stir in lemon rind, lemon juice, and 5 cups cold water. Pour into a 2 quart pitcher. Chill 8 hours. Serve over ice.
Preparation:. Blend ricotta, egg yolk, cocoa powder, vanilla extract, sweeteners, xanthan gum, and other flavorings together in a blender or food processor until totally smooth. Stir in nuts and chocolate shavings if desired. Pour into plastic tub with a lid and freeze for an hour, stirring well every 20 minutes to break up the ice so it freezes properly. Serve as soon as it's frozen enough to be scoopable. If you decide not to eat it immediately, let it sit out for 10 minutes when you remove it from the freezer before serving.
Cook beans in a small amount of boiling water for about 10-15 minutes (or according to package). Drain; keep warm. Add all ingredients and cook on low until butter has melted and flavors are combined - stir continuously. Serve.
Prepare 24 cupcake papers. Mix all dry ingredients together. In a separate bowl, add all wet ingredients except for 1 1/2 cups hot water. Mix together both wet and dry ingredients, while slowly stirring in hot water. Do not overmix. Slowly stir in chocolate chips. Evenly scoop into cupcake papers and place on top of cookie sheet. Bake at 350 for about 9-12 minutes or until toothpick comes out clean. Let cool for 10 minutes. TIP: Do NOT forget to cover the pan with aluminum foil or another pan as soon as you take them out of the oven! (If you don't, they will dry out!).
Drain tuna and flake with a fork. Mix all ingredients except peppers into tuna, lightly. Stuff peppers with tuna mixture.Refrigerate at least 20 minutes. Serve cold. For the egg, put egg in pot of cold water on high heat. When it comes to a boil, cover and turn off heat. Let sit 10 minutes. Peel under cold running water,.
Combine first 6 ingredients in a large ziploc plastic bag, add chicken. Seal and marinate in refrigerator for 4 hours or overnight, turning ocacsionnally. Prepare grill. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil, cook 1 minute. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with cooked marinade. Garnish with lime wedges and green onion tops, if desired.
In a microwave safe bowl add butterscotch chips and chocolate chips. Microwave on high for 1 minute. Stir chips together and heat on high, stirring every 50 seconds, until melted. (For me, It took around 1 1/2 minutes with a 1,000 watt oven). Remove chips mixture from oven and add Nutella. Stir to blend. To chips mixture, add chow mein noodles and nuts, if desired, and stir to coat and combine. Line cookie sheets with waxed or parchment paper and drop mixture by well rounded spoonfuls onto waxed paper. Place cookie sheets in refrigerator for 30 minutes. Transfer haystacks to a tightly covered container and store in refrigerator. Yield is approximate depending on how large or small you make them. Cook time is chill time.
Preheat oven to its lowest setting (between 150°F and 200°F depending on your oven - anything up to 200°F is fine). Line a baking sheet with parchment or a silicone baking sheet (Silpat). Spray lightly with non-stick cooking spray. Puree the fruit in blender or food processor with sweetener, lemon juice and flavoring(s) until smooth. Pour puree onto prepared baking sheet and tilt pan to form as thin and even a layer as possible. Bake in preheated oven 2-8 hours, until the fruit is just barely tacky to the touch and peels off the sheet easily.
In a heavy saucepan, warm the olive oil. When warm add the onion and rice; cook stirring constantly until onion is transparent and rice begins to brown. Stir in the broth, turmeric, cinnamon and salt. Bring to a boil, reduce heat, cover and simmer until most of the liquid is absorbed, about 20 minutes. The last 5 minutes, stir in the raisins. Remove from heat, stir in parsley, cover and let stand, covered for 5 minutes.
In a greased 9 x 13 pan put 1/3 of the potatoes. Place 1/3 of the cubed meat. Add another layer of potatoes then a layer of meat, twice. Mix soups, milk, shredded cheese and black pepper. Pour the seasoned soup/milk mixture over the casserole evenly. Dot the top with butter. Bake covered @ 350 degrees for an hour. Remove cover and bake another 30 minutes or until tender and golden brown.
First, marinate the chicken with soy sauce, vinegar, 5-spice powder, sesame oil and black pepper in a non-metal bowl, set aside. Meanwhile, cook pasta in salted boiling water according to directions on package (mine says 2 minutes), drain and set aside. Heat oil in a wok; once hot saute onions and chillies for 1 minute. Add garlic and cook another 30sec. Add long beans, then cook for 1 minute. Add chicken pieces and stir continuously until they're completely cooked. Push the mixture to one side of the wok (if your wok/pan is too small, remove the mixture before proceeding), then pour the beaten egg and cook until set. Scramble the egg and combine with the vegetable mixture (in the wok). Add the cooked pasta, mix well and add the sauce ingredients. Cook for another 3-5 minutes until sauce is well-distributed; taste and adjust seasonings if necessary (I would add some chilli paste and/or tiny bit of soy sauce if necessary). If you like, sprinkle with 1/2-1 tsp sesame oil and chopped scallions before serving.
Pour yeast and water in large bowl. Stir and gradually add flour. Knead the dough. Coat the bowl with oil and pat on the dough. Cover and let rise (approximately 4 hrs). Heat oil in a large pot. Add onion and saute. Add the tomatoes, oregano and salt. Stir. Bring to a boil and then turn heat to low. Stir often. Once it starts to thicken, add brown sugar to taste. Once dough has risen, divide in half and spread out on 2 cookie sheets. Add grated mozzarella and toppings. Bake at 350 for 30 minutes.
Heat milk, vanilla, maple syrup, and raisins in a saucepan over medium heat until hot and steamy. DO NOT BOIL! Stir in couscous, cover, and remove from heat. Let stand for 5 minutes. Sprinkle with cinnamon and serve warm.
Melt butter in a sauce pan. With a whisk, mix in flour and allow to cook for about 1 minute. Slowly whisk in milk. Cook for 1 minute. Add cheese, keep whisking until cheese melts. Serve with chips, veggies or whatever floats your boat.
Cooked kiwifruit can have a metallic taste, removing the seeds fixes the problem. Halve kiwifruit lengthwise, with a sharp spoon scoop out the seedy pulp and discard. Scoop out the remaining pulp until you have 1 lb. Mash the pulp in a big heat-proof jug, add the lemon juice and microwave until it boils vigorously (5 minutes). Stir in the sugar until it is mostly dissolved. Cook on a low power setting for about 8 minutes until a little jam sets. Add a little green food colouring to enhance the appearance. Gold kiwifruit makes a beautiful golden jam without added colour.
Put honey, soy, garlic & butter into a small dish & heat gently till it blends easily with a fork. Add mustard to taste. It needs to balance the sweetness & saltiness so you can add quite a bit before it gets hot. Mix well. Coat meat thoroughly with sauce & place under the griller or in an oven (uncovered) at about 200c. (Save a little sauce for when you turn the meat over.).
Preheat oven to 350°F. Unroll the croissant dough and place the individual doughs on a greased cookie sheet. Spread a tablespoon of pizza sauce on each one of them. Place a sausage and half a string cheese at the long top part. Cut off the excess cheese that will hang out the sides. Roll them up and bake for 15 minutes or until heated the whole way through. Don't let the cheese melt too much though or it will go everywhere.
Heat oven to 350 degrees Fahrenheit. In a large bowl, beat butter, brown sugar and granulated sugar on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add flour, baking soda, salt, cinnamon, and allspice; mix well. Add oats, raisins, dried berries, banana chips, white chocolate chips, and pecans. Mix well. Drop dough by rounded tablespoonfuls onto cookie sheet lined with parchment paper. Bake 10 to 15 minutes. Cool cookies for one minute on the cookie sheet. Remove cookies to a wire rack to cool completely. Makes about 20 cookies.
Season salmon to taste with salt and pepper, as well as any other herbs you enjoy on your salmon. Combine Dijon mustard, mayo, and garlic. Heat 2 tablespoons olive oil in non stick sautA pan. Toss bread crumbs with olive oil and mix in parsley. Sear salmon 3 minutes on each side. (cooking time dependent on size of salmon fillet). Spread mayo mix on top of salmon filet. Press breadcrumbs into the mayo mix on the top of salmon. Place salmon under broiler for roughly 3 minutes or until the breadcrumbs are golden brown. Serve and enjoy!
Mix the dry pectin with about 1/2 cup of sugar or other sweetener. Place the blueberries and figs in a heavy non reactive pot with the pectin mixture and cook to a full boil. Stirring often. Add the remaining sugar and bring to a hard boil for 3 minutes. Stir in grand marnier off the flame if using. Fill the jars to 1/4 inch head space. wipe any spilled jam off the top, seat the lid and tighten the ring around them. Place the boiling water canner covered by at least 2 inch of hot water and process for 5 minutes. Shut off flame, uncover and leave for 5 more minutes. Remove to a draft free spot and cool for 12-24 hours. Check for sealing and store out of direct light for 1 year.