HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wrap ginger, anise, shallots and cinnamon in two layers of cheesecloth; tie with heavy cotton string. In a 10 qt pan, combine beef chuck, broth, 2 1/2 qts water, nouc mam sauce, sugar and spice bundle. Cover and bring to a boil over high heat. Uncover, reduce heat and simmer until beef is tender when pierced (1 1/2 to 1 3/4 hours). With a slotted spoon, transfer meat to a freezer container and freeze overnight. Cool soup and then refridgerate overnight. The next day, take frozen beef chuck and thinly slice across the grain into 2 to 3 inch slices. Skim and discard fat from broth. Add 1/8 tsp salt and 2 tbsp Nouc Mam sauce. Bring broth back to boil. Arrange bean sprouts, chiles, basil, cilantro, and limes on a platter. Once broth boils, reduce to simmer. Immerse sliced sirloin in simmering broth (use wire strainer or skimmer) and cook just until brown on the outside but still pink in the center (30 seconds to 1 min). Lift out and set aside. Mound hot cooked rice noodles equally in deep bowls (at least 3 cup capacity). Top equally with beef chuck, sirloin, yellow onion and green onions. Ladle broth over noodles to cover generously. Serve Pho Bo with platter of condiments, hoisin sauce and chili paste adding to taste.
Brown ground beef with onions and garlic, drain. Stir in chile powder, cumin, salt and peppers. Let it simmer about 5 minutes then add all canned ingredients (do not drain anything before adding to chili). Stir well and simmer until heated through. Serve with shredded cheese, taco chips, sour cream and/or diced peppers and onions to taste. *Can layer crumbled ground beef and diced veggies with spices, canned beans, tomatoes and tomato sauce in crock pot. Cook on low for 8 hours. Makes great leftovers, if you have any left! My husband, sons, daughter and grandsons can make this disappear in one meal!
Make the crust: using a mixer fitted with a paddle attachment, mix the flour, salt, sugar, and lemon zest in a big bowl on low speed for about 30 seconds. Cut the chilled butter into 1/2 inch pieces; add butter to the flour mixture and combine on low speed about 1 to 1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of dried peas. Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined. Continue mixing 10 seconds longer. If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time. Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Roll the dough out to 1/8 inch thickness on a floured flat surface; fold it over the rolling pin and gently transfer the dough to a 10-inch tart pan; press it lightly into place. Preheat oven to 375°. Make the filling: using a mixer fitted with paddle attachment, beat the cream cheese and sugar in a big bowl on medium speed until fluffy. Add in mascarpone and vanilla; beat on medium speed until combined. Add the eggs and beat on med-high for about 1 minute. Add in the flour and salt; mix on low speed until combined. Spoon the cream cheese mixture into the unbaked tart crust. Make the fruit topping: in a bowl, stir the cinnamon and sugar together to combine. Peel and pit the peaches and cut them in half. Score the outside of each half diagonally from top to bottom, starting at the left corner and making 3 evenly spaced lines ending at the bottom right corner (score only 7 halves; the remaining fruit will be diced later). Repeat with 3 scores, starting at the top right corner and extending to the bottom left. Coat the fruit in the cinnamon-sugar mixture. Arrange 6 halves around the outer edge of the pie. Place the seventh half in the center; cut the remaining fruit in 1/2-inch dice and coat with the remaining cinnamon-sugar mixture. Spoon the diced fruit into the spaces between the fruit halves so that the cream cheese filling is completely covered. Bake for 50-55 minutes. Make the glaze: about 10 minutes before the tart is finished baking, stir the apricot jam, brandy, and water together in a saucepan over medium heat. Continue heating until the mixture thickens slightly, about 5 minutes; cool for about 5 minutes. Remove the tart from the oven and brush the glaze over the top. Let cool at least 1 hour before serving; when completely cool, this tart may be tightly covered and refrigerated for up to 2 days. Serve at room temperature.
Preheat oven to 350 degrees. Cut the eggplant into 1/2" thick rounds. Lightly season them with salt on both sides and let sit on a paper towel for 30 minutes to let water to come out of the eggplant. Brush or drizzle olive oil on top of each slice and grill them for 2 -3 minutes each side until cooked. Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice, and 1 teaspoon salt in a food processor or blender until smooth. Cut the tomatoes crosswise to 1/4" thick rounds. On an oiled baking pan or using parchment paper, arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle the cheese crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, cheese and tomato rounds and top with the rest of the crumbled feta. Make as many layers as you can. Usually, 1 large eggplant will make 4, 3 layer stacks. Bake for approximately 20-25 minutes until the tomatoes are wilted and the cheese is soft and melted. Enjoy!
In a small mixing bowl, combine the butter, Worcestershire sauce, parsley, garlic and white pepper. Use a rubber spatula to mix the ingredients well until smooth. This is called a compound butter. Position rack in center of oven and preheat the oven to 375 degrees F. Season each fish fillet with 1/2 teaspoon of the Baby Bam. Lay each fillet in the center of a piece of aluminum foil and spoon 2 tablespoons of the compound butter over the top of the fish. Bring the long edges of the aluminum foil together and make thin folds to form an airtight seal. One side at a time, bring the outer short edges together and fold 2 or 3times inward to seal the sides of the pouch. Repeat with the remaining fish fillets. Lay the pouches on a baking sheet and place in the oven. Bake for 20 minutes. Using oven mitts or pot holders, remove the baking sheet from the oven and cut the pouches open with kitchen scissors, or carefully unfold the pouches. Watch out for steam--keep your face away! Serve immediately. Baby Bam: Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months. Yield: About 3/4 cup.
Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside. Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl. Whisk together the 2 eggs with the milk in another shallow bowl. Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl. Pound chicken breasts to approximately 1/4 inch thickness. Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture. Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil. Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.
BAKING PANS: One large loaf pan (9 x 5), greased or Teflon, or two small (7 1/2 x 3 1/2 inch) pans. Metal or glass. If the latter, reduce oven heat 25 degrees. In a small mixing bowl pour water and add sugar, honey, baking soda and a pinch of salt. Stir until it is dissolved. Mix in the rum, anise seed and cinnamon. Measure flour into a large mixing bowl and pour in the liquid-stirring slowly but thoroughly to make a smooth batter. Drop in the almonds, citron and orange peel. Stir several times to mix throughout the batter. Preheat oven to 450°F Butter the tins and line with wax paper or parchment paper. Butter again. Pour the batter into the tin or tins. With a rubber scraper or spoon form a shallow depression down the center of the loaf, with the batter slightly higher along the sides. This will compensate for the rise of the center during baking. Place the bread in a very hot oven for 10 minutes; REDUCE the heat to moderate (350 F)for an additional 50 or 60 minutes. The loaf will test done when a wooden toothpick inserted in the center comes out clean and dry. Remove bread from the oven. Turn the tins on their sides and carefully pull out the loaves by tugging gently on the wax paper. Let the loaves cool (preferably overnight) before slicing thinly. Makes 1 large or 2 small. The Complete Book Of Breads.Bernard. Clayton, Jr.
Mix 2 tablespoons flour, salt, and pepper, and coat the ribs in the flour mixture. Brown the ribs in the bacon grease. Put the onions in the crockpot, followed by the ribs, and finally followed by everything else EXCEPT the 3 tablespoons flour. Cook on low for six to eight hours. Pull about a half cup of liquid from the pot and let cool. Dissolve the 3 tablespoons flour in the liquid, and pour back into pot. Cook on high for fifteen minutes or until thickened.
Combine egg whites, cream of tartar and vanilla. beat until stiff peaks form, slowly add 1 cup of sugar, beating until meringue stands in stiff, glossy peaks. Spread over bottom and sides of a well greased 10 inch pie plate and bake at 275 for 1 hour. Beat egg yolks slightly in the top of a double boiler. Stir in 1/2 cup sugar, lemon juice, lemon rind and salt. Cook for 10 minutes or until thick. When mixture is cool, whip the cream and fold custard into it. Put in the baked pie shell. Chill 12 hours.
Add sugar to mascarpone and mix well by hand or electric mixer. Add sour cream and mix well. Place all ingredients in mixing bowl. Stir fruit gently, mixing well. Cover with plastic wrap. Refrigerate several hours or overnight. Just before serving, spoon into a pretty glass or crystal serving bowl.
Stir corn starch, salt, and sesame oil together in a medium bowl. Cut chicken across the grain to make very thin slices (more easily done if the chicken is partially frozen). Toss chicken with the cornstarch mixture and marinate for 20 minutes. Stir chicken stock, oyster sauce, soy sauce, and sugar together in a bowl. Bring 4 quarts of water to a rolling boil. Add noodles and cook until softened. Drain. Rinse with cold water. Drain again. Toss with toasted sesame oil. Heat a wok or large skillet over high heat. When hot, pour in 1/3 cup peanut oil.Swirl oil around until hot but not smoking. Add the chicken, quickly stirring and flipping in the oil to separate the slices and cook lightly. Drain in a sieve or colander. Reheat the wok on high heat. When hot, pour in 3 tablespoons peanut oil. Swirl until very hot but not smoking. Add bok choy, bamboo shoots, scallions, mushrooms, and garlic. Stir and toss vigorously until the vegetables are well coated with oil, about 45 seconds. Pour the sauce mixture down the side of the wok. Stir and cover, allowing the vegetables to steam in the sauce, about 1 minute. Uncover and add the noodles and the chicken. Stir and toss for about 30 seconds. Pour into a serving dish. Sprinkle with crushed black peppercorns. Serve immediately and enjoy.
Put the ingredients in the order given, layered: turkey, gravy, potatoes, and cheese. Try not to squish the potatoes into the gravy, but this is a casserole, so there isn't any worry if you do a bit. The cheese adds a nice bite and flavor, so try not to skip out on it. Cover and Bake 350 degrees for 30 minutes.
Preheat oven to 350°F Sift flour with soda into large bowl. Grease well and flour two 8x8x2" square cake pans. In small saucepan, combine butter, oil and chocolate; stir over low heat to melt the chocolate. Add 1 cup water. Cool 15 minute. To flour mixture, add 2 cups sugar, the eggs, sour milk and 1 teaspoons vanilla; mix with wooden spoon. Stir in cooled chocolate just to combine. Quickly turn into prepared pans; bake 30-35 minute til surface springs back when pressed with finger. Cool in pans 5 minute Carefully loosen sides with spatula. Turn out on racks; cool. Make filling: In small saucepan, combine milk, sugar and 1/4 cup water. Cook over medium heat, stirring to dissolve sugar. Add raisins and dates. Stir with wooden spoon. Cook, stirring, until mixture is thickened, about 5 minute Add vanilla and nuts. Cool completely in small bowl; beat cream with rotary beater just until stiff. On plate, place layer, top side down; spread with filling, then whipped cream. Top with second layer. Make frosting: Melt chocolate pieces in top of double boiler over hot water. Remove top of double boiler from hot water. Stir in sour cream and salt. With wooden spoon, beat until smooth. Cool 5 min., until frosting is of spreading consistency. With spatula, frost top of cake, swirling decoratively; use rest of frosting to cover the sides. Refrigerate one hour before serving. To serve: with sharp, thin knife, mark top of cake into four quarters; then cut each quarter into four slices. Makes 16 servings.
Drain beans and rinse. Combine all ingredients in a bowl; cover and let stand for several hours to marinate. Serve cold.
In a shallow dish, combine all the ingredients except the swordfish and sesame seeds. Mix well. Add the swordfish and coat completely. Cover and marinate in the refrigerator for 2 hours, turning occasionally. Coat a grill pan with nonstick cooking spray and heat over medium-high heat. Remove the swordfish from the marinade; discard the marinade. Grill the fish for 4-5 minutes, turn the fish, sprinkle with sesame sees, and grill for 4-5 more minutes, or until it flakes easily with a fork. Serve immediately.
Mix dressing ingredients together; set aside. Place chops in a single layer in a shallow casserole dish. Top with slice of onion and bell pepper. Pour pineapple over top and cover with Russian dressing. Bake covered in preheated 375°F oven for 1 hour. Serve over rice.
Peel the onions and slice them so they form rings. Slices should be as thin as possible (1/8 to 3/16"). Cut the rings to form strands about 1-2" long. Put onion in a large mixing bowl, add spices and salt and mix thoroughlly. Put about half of the vinegar in and gradually stir in the flour until it is possible to form 1 1/2 to 2" balls with the mixture. Use flour and remaining vinegar to adjust consistency. Heat the oil in a suitable deep fryer or pan (careful to avoid overflow when placing food in the oil. Also have a large water-soaked towel nearby in case of spillage onto the burner). Heat to 350°F. Form the onion/flour mixture into 1 1/2 to 2" balls and carefully place them in the oil using a metal spoon or suitable tool. Only fry enough at one time such that they don't stick to eachother. Fry to dark golden brown. Remove cooked bhajis from oil and drain as with other fried foods. Serve on absorbent towel to soak up excess oil.
Preheat the oven to 300 degrees. Combine the salt, basil,oregano, granulated garlic and onion, and the black pepper in a mixing bowl. Trim all the fat from the beef round. Rosemary grinds the trimmings, but you can cut them up into bite-size pieces. Put the trimmings on the bottom of a roasting pan and sprinkle with some of the seasoning mix. Put the roast beef on top and coat the beef well with more of the seasoning mix. Drizzle the olive oil over the top of the roast and pat it into the seasonings. Roast for 11/2 to 2 hours until the internal temperature registers 130 degrees(medium-rare) on an instant-read thermometer. Remove from the oven and let stand for about 20 minutes before carving.
Combine first 3 ingredients in a large bowl, make a well in center of mixture. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients stirring until moistened. Place foil-baking cups in muffin pans. Spoon batter into cups to 2/3 full. Bake at 350 degrees for 20-25 minutes or until done. Remove from pans immediately, cool on wire racks. Best served warm.
Mix all the ingredients and adjust for seasoning. Best made 2 to 24 hours in advance and refrigerated to meld flavors. Serve with barbecued beef, pork or chicken. Makes 8 servings.
In a 6 quart container combine concentrated grapefruit juice,. concentrated cranberry juice and water. Put about 1 cup of juice and. coconut milk in food processor or blender. Blend until smooth and. pour back into main juice mixture. Stir to incorporate. Chill at. least 2 hours. Serve in punch bowl or pitcher. NOTES: When entertaining a crowd, make a non-alcoholic. base (above), then have decanter of equal parts vodka and peach. schnapps next to the pitcher so people can liven it up if desired.
Slice and toast the French bread (or toast the regular bread slices). Cream butter, sugar, and cinnamon with mixer (or food processor), until smooth. Spread on pre-toasted bread (or broil on top of French bread slices, if desired). Store in refrigerator, and let soften, before using.
Rinse the pearl barley and place in a saucepan of cold water. Bring to the boil, lower the heat and simmer gently until just cooked (around 40 minutes). Drain and set aside. Preheat the oven to 180°C Toss the pumpkin in 1 tablespoon of the olive oil, season with salt and pepper and place in a single layer in a roasting dish. Roast until cooked (around 15 minutes). Set aside. Heat the remaining olive oil in a large saucepan. Add the onion and saute until soft but not coloured then add the courgettes and saute until soft. Add the garlic and cook for another minute then add the chicken stock.Bring to the boil then simmer very gently for 20 minutes. When ready to serve add the barley and pumpkin. Bring back to the boil then add the herbs and tomatoes to the soup.
Preheat oven to 350. Mix dry ingredients in a medium mixing bowl. Mix wet ingredients in a small bowl. Add to dry ingredients and stir until just mixed. Batter will be lumpy. Pour into a greased 8 or 9 inch square pan. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before cutting.
In a large skillet saute beef, bell peppers, and garlic til garlic is fragrant (2-3 minutes). In a small bowl whisk together orange juice, sriracha (2 or 3 tablespoons depending on how spicy you like it), soy sauce, and sesame oil. Add to pan and bring to a boil. Reduce to a simmer and allow to cool for 10-15 minutes until beef is cooked through and peppers are tender. Whisk together cold water and corn starch. Add to pan and stir to combine. Continue to cook until thickened. Serve with cooked rice or noodles and top with crushed red peppers if desired. Enjoy!
put the tin of cooked chickpeas ( must be rinsed), garlic, spices, tahini, olive oil and lemon juice in a food processor. add extra lemon juice and/or water to make the consistency that you like. Drizzle with olive oil and sprinkle with paprika to dress it up.
Preheat the oven to 375 degrees. Season roast with steak seasoning. In a cast iron pot with a tight fitting lid sear the pot roast well. Add the rest of the ingredients. Mix up the sauce ingredients and pour over meat and veggies. Cover, and bake for 3 hours. Remove veggies and meat to a warm platter and thicken the sauce as desired. Sprinkle the parsley over the plated meat and veggies and pass the sauce.
Rinse chicken pieces and pat dry with paper towel. Season with salt and pepper. Saute chicken and ham hocks in 1/4 cup of olive oil until golden. Remove chicken, leaving ham hocks in pot, and saute garlic, onion and rice for a few minutes. Add chicken back to skillet on top of rice. Tuck in seafood and sausage. Add chicken stock or broth, wine, saffron and bell pepper. Cover and simmer 20 minutes. Sprinkle peas on top, and cover again and continue to cook an additional 10 minutes and serve.
Heat oil over medium heat in large pot. Saute onion, garlic and bell pepper until softened. Add rice, chili powder, cumin and Chipotle Chile powder and stir for about 1 minute until rice looks opaque. Add tomatoes, chicken broth, green chiles and salt. Bring to a boil, lower heat to low simmer and cover. Cook for about 20 minutes stirring occasionally until rice is tender. Add green onions and black beans stirring to warm through. Serve with cheese sprinkled on top and a dollop of sour cream.
In a heavy pan, combine the butter, sugar, and milk -- cook and stir over low heat till sugar is dissolved.bring to a boil, boil and stir for 4 minutes. Add dates, boil and stir for 1 minute.remove from heat, stir in candy coating and marshamllows.till melted.beat till smooth. Add pecans and vanilla.beat with wooden spoon till glossy -- Pour into buttered 13x9 pan -- let stand at room temperature overnight.
Put the rhubard, onions& vinegar in a pot and boil until soft, about 1/2 hour. Add remaining ingredients and simmer until thickened. Place in sterelized pint sealers and seal.
Cut and fry the chicken well. Make a sauce with 1 1/2 onions chopped, 1 1/2 green peppers chopped and 1 1/2 tomatoes cut up. Add 1 cup water. Cook on a low heat. Separately, fry the sausages in small pieces and do the same with the pork chops. Boil the lobsters and shrimp and peel them. Clean and slice clams and squid. Make a sauce with 1 1/2 onions, 1 1/2 green pepper, 1 1/2 tomatoes and liquid from the peas. Separate the meat from the bones of all the meat and cook the clams with scallions and parsley. Wash the rice well (3 times) and in a large, deep pot, put 6 tablespoons oil and fry the rice. Add the liquid the seafoods were cooked in (about 5 cups). Add sausage, boneless chicken and pork with its sauce, whole shrimp, lobster sliced into small pieces, clams and squid and mussels in their sauce. Also add sauce made with the remaining onion, scallion, finely chopped green pepper, tomato paste and tomato sauce. Add the peas and olives. Cook at a high heat for 10 minutes; then cover pot and cook at a low heat for 45 minutes. When ready to serve, decorate with strips of green pepper and olives.
Sift together flour, baking soda and salt. Cream together butter and sugar until light and fluffy. Add eggs one at a time and mix well. Fold in sour cream and almond extract. Fold in flour mixture until well blended. Grease and flour 10-inch tube pan or bundt pan. Fill pan with about 1/3 of the batter. Spread half the almonds and half the apricot preserves over the batter. Cover with remaining batter. Sprinkle top with remaining almonds and apricot preserves. Bake at 350°F for 1 hour (or until done). Cool on rack. Turn out onto plate with topping side up.
1. Be sure to cook chicken thoroughly. 2. While chicken is cooking, cook rice according to directions using the unsalted chicken broth instead of water. 3. Add cooked chicken.