HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a Dutch oven add bay leaves and pepper bacon. Cook over medium heat until bacon bits are crisp. Reserve bacon grease. Add 1-teaspoon Spanish Paprika, onions, carrots, celery and peppers. Season with 1-teaspoon salt 1-teaspoon pepper. Saute vegetables until tender 3-4 minutes. Add garlic, fresh herbs and saute 1-2 minutes. Add remaining Spanish Paprika and stir vegetables to combine. Add La Rioja Alta wine and reduce by half. Add ham stock, ham shanks, Mayocoba beans, red potatoes and 1/2 cup cilantro. Bring to a full boil and reduce to s simmer for 1 1/2-hours or until beans are cooked. 30-minutes before beans are cooked add diced Black Forest Ham. Remove soup from heat. Discard bay leaves and ham shanks. Remove any ham from shanks and add to soup. Season soup with fresh cracked black pepper and fine sea salt to taste. Serve soup in warm bowls. Garnish soup with Fresh Chopped Cilantro and fine diced Red Spanish Onions.
Place 4 cups flour in large mixer bowl with dough hook. In separate bowl combine water, oil, sugar, yeast, and salt. With mixer on low pour liquid into mixer. Combine well. Add flour 1 cup at a time, mixing well after each addition, until dough is not sticky and comes all together. Once all combined, allow mixer to knead on low 5-10 minutes. Oil dough and bowl, cover with a cloth and put in warm area. Allow to rise until doubled (about an hour). Turn out onto lightly floured surface and roll into log. Divide into 3 equal parts. Place into well greased bread pans. Cover and let rise until doubled. Preheat oven to 375°. Bake for 35 minutes.
In mixing bowl, combine 2 cups of the flour, yeast, oatmeal, wheat germ, bran cereal and salt. Mix well. In saucepan, heat water, molasses and butter until warm (butter does not need to melt). Add this to the flour mixture. Blend at low speed until moistened, beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic (5 minutes or so). Place in greased bowl, turning to grease top. Cover. Let rise in warm place until doubled (about 1 hour). Punch down dough. Divide into two parts. On lightly floured surface, roll each half into roughly a 14" x 7" rectangle. Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9" x 5" loaf pans. Cover and let rise until doubled (about 1 hour). Bake in an oven preheated to 375 F for 35-40 minutes, or until golden brown and loaves sound hollow when tapped.
Shake with ice and pour into a martini glass. Garnish with a lemon twist.
Season the dried scallops with salt & pepper. Beat together the egg and the water. Dip the scallops in the egg-water mixture, then roll them in the bread crumbs, then dip the BOTTOMS of these into the melted butter. Place the scallops buttered sides down on a baking sheet and bake in a preheated 450 degree F oven for 20 minutes.
1. In a medium sized dutch over, cook sausage until browned over medium heat, drain excess oil from sausage. 2. Stir in diced onions and garlic, cook until onions are transparent. 3. Stir in Italian seasoning, pasta sauce, water, half and half and salt and pepper. 4. Cook until warm then reduce heat to low. Simmer until ready to serve. 5. Eat and Enjoy.
Soften the ice creams in a large bowl. Fold in 1 cup dried fruit of choice, pecans and brandy. Just barely fold together so that the ice creams. do not mix with each other completely. Refreeze. Cook time is estimated freezer time.
Fill a Collins glass with ice. Pour in tequila and amaretto. Fill with pineapple juice, and top with grenadine. Garnish with a cherry.
Put a large saucepot of water to boil. Once boiling, add a liberal amount of salt and pasta. Cook to al dente, about 8 minutes. Meanwhile, heat a large skillet over medium heat. Add olive oil and pancetta. Brown pancetta about 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all pan drippings. In separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup)of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to pasta. Drain pasta well and add directly to skillet with pancetta, garlic and oil. Pour egg mixture over pasta. Toss rapidly to coat the pasta without cooking the egg. Remove from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn pasta until soaks up egg mixture and thickens, 1 to 2 minutes. Serve with extra Romano.
Pour oil into a preheat pan or wok. Add onions and celery. Cook until tender. Stir in chopped cabbage and scallions and cook for one minute. Remove vegetables from heat and set them aside. In a large sauce pan under medium heat, simmer chicken in water/broth until thoroughly cooked. Remove chicken from broth and set on a plate to cool. When cool enough to handle, remove chicken from bone and chop into 1 1/2 inch pieces. Add cooked vegetables and chicken to broth. Add (drained) bean sprouts and water chestnuts to broth. Sauce: Add all ingredients to a small bowl and whisk until smooth. Add to chicken/vegetables. Cook, stirring constantly over med/low heat until slightly thickened. Serve over rice. (Chop Suey?). Or serve plain with crunchy Chinese noodles on the side. (Chow Mein?).
Into a large pot or large kettle, pour about 3 to 4 inches of water. Add the salt, and a few handfuls of seaweed to come quarter way up the pot.* Nestle the lobsters on top of the seaweed. Layer the corn, sausages and potatoes and then the clams on top, and cover with a lid or tin foil. Bring the pot to a boil over high heat, and then turn down to medium, and steam the 'clambake' for about 20 to 30 minutes, or until the clam shells have opened wide and the lobster has turned bright red. Scoop out all the pieces onto a serving platter, cut the lobster tail from midway through to the end and open up for ease of eating with your hands! Serve with bottled hot sauce, lobster crackers and a pot of warm compound butter for dipping and slurping. Cook's Note: *The seaweed will act as the steaming bed. If you can't find seaweed, you can make a steaming bed with rocks.
Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned and no longer pink in center. Cut chicken into strips or cubes. Combine chicken, zucchini, bell pepper, mandarin oranges and orzo in a large bowl; drizzle with vinaigrette and toss. Cover and refrigerate at least 2 hours or overnight. Stir in raisins just before serving. Season taste with salt and black pepper, if desired. Garnish as desired. For Citrus Vinaigrette Combine all ingredients in jar with tight-fitting lid.
Preheat oven to 350 degrees; spray cake pan with shortening, or if you are making cupcakes, line the cupcake tin with paper holders. Sift together sugar, arrowroot, and potato starch in a mixing bowl. Add the rest of the ingredients in the listed order and mix with an electric mixer. Once the ingredients have been mixed, scrape the mixture into the cupcake shells, about 2/3 full. Or into the cake pan. Bake for about 25 minutes, or until they become golden and a toothpick inserted into the cupcake or cake comes out clean. Let cool in pan for 10 minutes, then on a cooling rack and shortly after prepare to ice. **It is best to ice the cupcakes once they are fully cooled, otherwise you may have some runny icing. ICING. Beat the margarine with an electric mixer till creamy, about 3 minutes or so. Add rest of ingredients, starting with the confectionary sugar, followed by the rest of the ingredients. Add more milk if it's too thick or dry.
In a heavy saucepan, combine the sugar, butter and corn syrup. Bring to a boil, and keep boiling while stirring constantly until mixture turns Tan in color and leaves the sides of the pan (hard crack stage, 295 degrees). Add cashews, stir well and pour onto a greased cookie sheet or silicone covered pan. Spread to desired thickness (1/8 to 1/4 inch). Cool and then break into bite-sized pieces.
Mix sugar, butter and lemon juice. If too thick add a little milk or water. If too thin, add more powdered sugar! Can divide into portions and tint.
Combine all ingredients except tenderloins. Rub the tenderloins with the seasoning mix and coat evenly. Refrigerate at least 30 minutes or up to 3 hours for stronger flavor. Preheat a gas or charcoal grill to medium heat or use indirect heat method. Grill for 30 to 35 minutes or until pork registers 160 degrees with meat thermometer, turning occasionally. Remove from grill and cover with aluminum foil. Let stand 5 minutes before cutting into thin slices.
Preheat oven to 350 degrees. Wash and core the peppers; remove seeds; set aside. Heat olive oil in skillet. Add crushed tomatoes, garlic and basil. Once mixture begins to bubble, cook low and simmer 5-7 minutes. In the meantime, mix together ground beef, cooked rice, egg, breadcrumbs, parsley, salt and pepper. Stuff each pepper with the meat mixture. Place peppers in a roaster which has been coated with non-stick cooking spray. Pour cooked tomato sauce over peppers. Cover and bake 45-50 minutes, or until peppers are crisp/tender.
Leave the peel on and cut each banana down the middle lengthwise. Stuff chocolate chips into the banana halves. Wrap tightly in aluminum foil. Place on hot coals for 5-7 minutes. Turn frequently.
Mix all ingredients and pour over London Broil in a ziploc bag. Marinade the meat in the refrigerator for at least 1 hour (or freeze at this point to thaw and cook later). Heat a grill to medium high. Grill for 10-12 minutes/side, depending upon thickness. Let the meat rest for 5 minutes before slicing thinly across the grain. Meanwhile, boil the remaining marinade for 5 minutes on the stovetop and serve over the London Broil.
Arrange chicken breasts in slow cooker. Pour sauce on top. Cover and cook for 6 to 8 hours on low. Add mozzarella cheese slices and let melt over the breasts. Serve with spaghetti. Sprinkle with the parmesan cheese. voila!
Soften cream cheese. Cut lobster meat into bite-sized pieces. Stir everything else together, adjusting the consistency with milk, as desired. Place into an oven-proof dish and refrigerate for several hours. Bake uncovered in a 375 degree oven for 25 minutes till bubbly.
Place flour and milk in a blender and blend until well mixed and smooth. Saute onion in oil on medium heat until tender. Add shrimp and cook, stirring until translucent, about 2 - 3 minutes. Pour liquid in and cook over medium heat stirring until thickened, making sure the shrimp is done, but not overcooked (a total cooking time of 3 to 5 minutes is usually enough for shrimp depending on the size. Add , salt and pepper to taste. Use over pasta or rice and add Parmesan cheese or flakes of red pepper if desired. Note: cream sauces break or coagulate due to high heat, acids or salt. Fat in a sauce helps prevent this, but if you use skim milk as I do, keep the sauce from boiling if possible and add the salt at the end.
FOR MUFFINS: In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, salt, allspice, and nutmeg. In another bowl, beat the eggs, sour cream and butter together. Stir the egg mixture into the dry ingredients, just until moistened (do not overmix). Fold in the diced apple into the batter. Fill greased or lined muffin cups one-third full. FOR TOPPING: In a bowl, combine the nuts, flour, sugar, cinnamon, and nutmeg. Cut in the butter until mixture resembles coarse crumbs. Sprinkle about two-thirds of the topping over the batter in the cups. Top with remaining batter and then sprinkle the remainder of the topping mix over each muffin. Bake at 375F for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Whip the egg whites until stiff. Add the icing sugar. Mix. Add butter, mix. Add shortening, mix. Add vanilla, mix. Add cream cheese, blend. Instant icing!
Whisk all the ingredients together until well blended. Store in the refrigerator for up to 1 week. Primarily used with chicken.
Preheat oven to 300. Spray a 9x5 loaf pan with non-stick spray. Cut a 15x4 inch strip of parchment paper. Line bottom and narrow sides of pan with the paper, leaving overhang on both sides. Spray paper with non-stick spray. Whisk flour, baking soda, cinnamon, and salt in large bowl. Whisk sugar, oil, buttermilk, eggs, and vanilla in medium bowl to blend. Add sugar mixture to flour mixture. Stir just to blend. Add grated carrots, coconut, chopped walnuts, and crushed pineapple. Stir to distribute evenly. Transfer batter to prepared loaf pan. Bake until tester inserted into center comes out clean, about 90 minutes. Cool 10 minutes. Run a sharp knife around edes of pan. Invert onto rack and remove parchment paper. Turn bread over and cool completely. Store in airtight container at room temperature.
Cut fish into large chunks. Leave the shrimp whole. Combine onion, zucchini, garlic and oil in 3 1/2quart sauce pan. Over medium heat, cook until onion is tender. Add tomatoes, tomato juice, wine and seasoningsl Continue cooking until boiling. Add seafood. Continue to cook until fish flakes easily.
Preheat oven to 400 degrees. Scrub potatoes thoroughly and prick the skins with a fork. Rub lightly with oil. Place in a very shallow baking pan and bake for 1 hour or until potatoes feel soft. Meanwhile, squeeze spinach to remove excess moisture. Saute in butter for 5 minutes. Add sour cream, nutmeg, salt, and pepper. Heat and stir about 2 minutes. Keep warm. Remove potatoes from oven and cut an "X" on top of each potato. Squeeze sides to force open. Spoon topping on potatoes.
Cook noodles according to package directions; drain. In a large bowl, combine the remaining ingredients. Add noodles and toss to coat. Transfer to a 2 quart baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 5-10 minutes longer or until heated through. Let stand 5 minutes before serving.
In a saucepan, simmer milk over low heat until reduced to 2 cups. Add sugar, butter and vanilla extract; stirring constantly. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating constantly. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside to cool to warm (remaining at spreading consistency). Preheat oven to 400°F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line a large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until lightly browned and set. Spread filling evenly on top of meringue and roll into a log. Brush with butter and brown again in oven. Remove to rack and cool.
Bring steaks up to room temperature. Brush steak with olive oil, then press into ground peppercorns and sprinkle with salt; set aside. Melt butter in a large skillet over medium-high heat. Add steaks, and cook to desired degree of doneness, about 4-6 minutes per side for medium-rare. Remove steaks to a plate, tent with foil and keep warm. Add onion and mushrooms to skillet and saute until onion goes limp, about 3 minutes. Stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute. Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half, 10-15 minutes. Thinly slice the flat iron steak across the grain, and arrange on a serving platter. Pour the reduced balsamic glaze over the meat, and sprinkle with chopped parsley to garnish.
Arrange alternate layers of rice, cheese, peppers, and onion in buttered baking dish. Mix eggs, milk, salt, and pepper (and pepper sauce) and pour over rice and cheese. Top with breadcrumbs and butter. Bake at 350 degrees for 45 minutes until set.
Bring large pot of lightly salted water to a boil. (Don't use too much salt here. A little goes a long way). Heat 1-Tbsp oil in large nonstick skillet over medium heat. Add mushrooms and, stirring occasionally, cook 4-5 minutes until tender (mushrooms will release their liquid). Increase heat to medium-high, add salt and cook 4-5 minutes until liquid evaporates and mushrooms are golden brown. Remove to serving bowl. Reduce heat to medium. Heat remaining 2-Tbsp oil and garlic in skillet about 1-minute until garlic is fragrant. Add broth, broccoli and crushed red pepper, cover and simmer 8-10 minutes until stems are tender. Meanwhile add gnocchi to pot; cover just until water boils. Uncover; cook 5-7 minutes until tender. Drain; add to serving bowl along with broccoli mix. Toss to mix. Sprinkle with Parmesan.
In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute the mushrooms, onion and garlic in butter until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through. Serve immediately.
Cake:. Chill 9-inch springform pan in freezer. Cut each ice cream sandwich into quarters. Arrange quartered ice cream sandwiches vertically along the inside wall of chilled pan. Transfer pan to freezer until sandwiches are firm. Fill center of pan with strawberry ice cream and smooth top surface. Cover with plastic wrap and freeze until firm, 2 hours. To Serve:. Remove cake from pan and transfer to serving platter. Spoon warmed fudge sauce onto center of cake and spread almost to the edge. Dollop with whipped cream and top with nuts and sliced banana, top with cherry.
Bring the wine and stock to the simmer with the herbs and garlic. Add the brains, bring to the simmer, and cook uncovered at just below the simmer for 20 minutes. Allow the brains to cool in the soaking liquid for 20 minutes so they absorb flavor and firm up. Drain them, slice into 1/2" slices and arrange in a serving dish. Beat the tomato paste into the cooking stock and boil down rapidly until the liquid is reduced to 1 1/2 cups. Take off the burner and beat in the flour-butter mixture; Back on the burner and bring to a boil, stirring, for 1 minute. Salt and pepper as needed. Arrange the carmelized onions and sauteed mushrooms around the brains and strain the sauce over them. Decorate with croutons and parsley. Serve immediately. Serve with rice or with parsley potatoes and green beans for a truly french style dish.
Combine all ingredients in a blender; add ice cubes. Cover and process until drink is thick and slushy.
Heat oil in heavy large pot over medium-high heat. Add bacon; saute until beginning to brown, about 6 minutes. Add onion, celery, carrot, garlic, and thyme; saute 5 minutes. Add veal and pork; saute until brown and cooked through, breaking up meat with back of fork, about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato puree. Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.). Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain. Transfer to pot with sauce; toss. Serve with Parmesan.
In a large saucepan, combine the first 8 dry ingredients. Gradually add 1 cup of the half-and-half and mix well. Stir in the remaining half-and-half and slowly heat over medium heat until it comes barely to a boil. Remove from heat. Whisk egg substitute until lightly beaten. Very gradually whisk 1 cup of the hot mixture into the eggs. Then return all to the pan whisking constantly. Cook and stir over medium heat until mixture reaches 165 degrees. Remove from heat and transfer to a metal bowl placed in an ice bath. Stir until cool. Add pumpkin, vanilla, and rum. Mix well. Press plastic wrap onto surface of custard to prevent film from forming. Refrigerate for several hours or overnight. Fill cylinder of 2 quart ice cream maker and follow manufacturer's instructions. Optional (although this will add traces of fat, but so worth it): Add 2/3 cup graham crackers crumbled into 1/4 inch morsels and 1/3 cup white chocolate chips the last 5 minutes of churning. Place in container and allow to firm up in freezer 2-4 hours before serving. Note: The nutritional info for fat-free half-and-half is incorrect and throwing off the total fat calculation count. It should calculate to almost zero total fat.
Put all ingredients except catfish into a saucepan and cook until the mixture begins to turn light brown. Season with salt & pepper while cooking. Add catfish and cook 15-20 minutes longer. Mix with cooked rice and freshly chopped green onion tops. Serve hot.
Slit whole chilies open on one side with sharp knife; stuff with slices of cream cheese. Open steak flat on a sheet of waxed paper. Score steak and turn over. Lay stuffed chilies across unscored side of steak. Roll up and tie with kitchen string. Place steak in crock-pot slow cooker. Pour salsa verde over steak. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours or until meat is fork tender. Remove steak and cut into 6 pieces. Serve with sauce from crock-pot.
Mix the marinade ingredients in a dish large enough to hold the chicken without overlapping. Put the Chicken in the dish and coat with the marinade. Marinade for 2 to 6 hours. Cook Chicken on a grill over medium high heat. Enjoy!
In a large skillet or saucepan, melt butter with olive oil over medium-low heat. Add chopped onion, mushrooms and garlic; saute until soft. Add spaghetti sauce and seasonings, stir well. Simmer over low heat for at least 10 minutes, but the longer the better. Remember to stir occasionally to make sure it doesn't scorch. Serve over cooked spaghetti.
Pan-fry potatoes until 1/3rd done. Add chorizo, fry until all 3/4 cooked. Add eggs, scramble. Fry bacon. put all in flour tortilla, add cheese.
combine first 10 ingredients in large bowl, I use my hands to break up meat then a spoon to add veggies. make a well in middle and add beaten eggs to bread crumbs in the well, then use spoon to mix with meat mixture. layer 1/2 meat mixture in 13 x 9 inch pan, (I prefer a glass pan). lay cheese over meat keeping it 1 inch from edge. layer the rest of the meat over the cheese and pat into shape. use a blender to puree tomato(s). add sugar and vinegar to pureed tomato, mix well then pour over meat loaf. bake at 375 degrees Fahrenheit for 1 hour 15 minutes. serve and enjoy.
Heat oven to 400 degrees. Coat a 2-quart baking dish with nonstick cooking spray. Heat apple juice in a medium-size sauce pan. Add raisins and cook 1 minute. Add apple pie filling and bring to a simmer. Stir in walnuts. Spoon filling into prepared baking dish. Unroll puff pastry on a lightly floured surface. Cut out 12 circles with a 2-inch cutter. Place circles over top of apple mixture and brush with egg-water wash. Sprinkle with sugar. Bake at 400 degrees for 20 minutes, until pastry is browned. Remove from oven:cool slightly.