HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft. Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan. Melt the butter in a small saute pan and add the flour; cook until a very light golden color. Slowly add the roux to the pureed vegetables. Season to taste with salt and pepper. Heat to the boiling point and serve while hot. For Vegetarian use the water and a Vegetarian baked beans.
In bowl of a food processor fitted with a steel blade, process the salt, rosemary, thyme and garlic until they're as finely minced as possible. Now add the mustard and balsamic vinegar and process for about 1 minute. Put the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature. Preheat oven to 450 degrees F. Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve. Frenching is the technique of cutting meat away from the top of a rib or chop before cooking to expose part of the bone. Ask your butcher to trim and french the rack for you. If a butcher is unavailable, follow these steps for presentation-worthy chops: Remove the thick layer of fat from bone side of rack by pulling it away with your hands and using a thin sharp knife to cut through the end; discard. (Bits of lean meat within the fat layer can be frozen for soup.) Remove meat between the ribs to 1 to 2 inches of the eye of the meat by cutting down and up along the bones. Scrape remaining bits of meat from the bone.
Dissolve the yeast in 1/2 cup warm water in a small bowl, let stand for 5 minutes. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir until just moist. Cover and chill 1 hour. Preheat oven to 450 degrees. Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on a baking sheet coated with cooking spray. Brush melted butter over the biscuit tops. Bake at 450 degrees for 12 minutes or until golden.
For filling, place mascarpone cheese in mixing bowl. Dissolve coffee in the rum. Add coffee rum and brown sugar to the cheese. Mix together well. Cover with plastic wrap and chill until needed. Preheat over to 400°. Line 2-3 baking sheets with parchment paper. For cookies, cream caster sugar and butter together until light and fluffy. Add beaten egg and mix well. Stir in the flour and mix thoroughly until well combined. Place mixture into a pastry bag with a 1/2 inch plain nozzle attached, or you could us a heavy-duty plastic bag and snip off a bout 1/2 inch from 1 corner. Pipe 28 small blobs onto the baking sheets, spacing slightly apart. Cook for 6-8 minutes until firm in the center and just beginning to brown around the edges. Remove from oven and set aside to cool. To assemble, spread the filling over half of the cookies. Top with the other halves. Put chocolate and milk together into a small bowl and place over hot water. DO NOT OVERHEAT. When chocolate is melted stir vigorously to make a spreadable consistency. Spread the topping over the cookies and sprinkle with grated crushed chocolate flakes.
Place rice evenly in a baking pan, about 12" by 8". Chop tofu into triangles or 1/2" cubes and saute in vegetable oil with the minced garlic. Steam or boil broccoli. Arrange tofu, garlic, and broccoli over the rice. For Sauce Divan, melt the butter in a small saucepan, then mix in the flour, creating a roux. Add the cheese, and stir until you get a smooth sauce, then stir in the curry powder. Pour the sauce over the rice, tofu, and broccoli. Bake at 350 for 45 minutes to an hour. Serve.
Combine all ingredients in a shaker and serve in a rocks glass with a wedge of lime. Enjoy! ;).
Sprinkle chicken with garlic salt and chili powder. Broil 2 minutes or until done. Cool and cut into strips. In a bowl, toss lettuce with chicken, cucumber and cheese. To serve, top with salsa, tomato, green onions, dressing and crushed tortilla chips.
Preheat oven to 400. Layer ingredients evenly in order above in a glass 13x9" pan. Cook 45 minutes to an hour. Broil until cheese is golden and bubbly. NOTES: To freeze: leave cheese off, wrap in a couple layers of plastic wrap to prevent freezer burn. To defrost: allow to defrost overnight in your fridge then at least 1/2 hour on the counter. Add cheese when ready to bake.
Put butter, cream, and salt into a pot and heat almost to a simmer, stirring often. Turn off the stove and place the pot on a trivet where you'll be working. Add 3/4 tsp extract of your choice and stir. If using food coloring, add it now and also stir. Add 4 cups powdered sugar. Stir, then knead until smooth and all the powdered sugar has been absorbed. Put the whole thing into a large container for now and wait for it to cool to room temperature. (DO NOT REFRIDGERATE! This will cause it to set.). After it has cooled enough, put into a pastry bag for decorating or large-nozzle one to frost cupcakes. Or frost your cake with it. (Or eat it out of the container if having a sugar fit.).
Bring broth, onion, and sugar to a boil over high heat. Add peas and cook until tender, about 3 minutes. Drain. Discard liquid and onion slices and set peas aside. Heat oil in a large skillet over medium heat. Add pine nuts and cook, stirring, about 3 minutes or until golden brown. Add rosemary, then peas and saute until heated through. Season with salt and pepper and serve.
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices. Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred. Grill until brown. SAUCE : Add the rest of the lemon juice to the tomato puree. Then add the butter and any left over marinade of the chicken. Blend over heat. Just before serving add the fresh cream to the sauce & simmer until sauce thickens. Place chicken on a platter and spread with sauce. Serve hot, either over rice or Naan (Indian flat bread).
Season all sides of the chicken with salt and pepper. Heat skillet on medium high heat and then add oil. Once the oil is hot, sear all sides of the chicken until its golden brown. Set chicken aside when done. Add the flour and mix well. Cook until there is no lumps and the flour has turned a nice brown color. Slowly stir in the chicken broth, bring to boil to thicken. Return chicken to the skillet. Add onions (onion powder if using), and peppers (optional). Cover and simmer for 1 hour. Uncover and simmer another 10 minutes to thicken if gravy is still thin. Serve hot with rice or mashed potatoes.
Preheat oven to 350F degrees. Mix flour, sugar, and baking powder. In a separate bowl, mix oil, eggs, and extracts. Add liquid to flour mixture, blending well. Turn dough onto floured surface, knead to work in flour. Dough will be sticky, but place on parchment-covered baking sheet and spread out with fingers until approx 1" high and 3" across, working into oblong shape Bake 25 minutes. Transfer to wire rack, cool for 10 minutes. Reduce oven temperature to 325F degrees. Slice log into approximately 15 slices. Lay flat and return to oven for 5-7 minutes, until toasted. Flip and repeat. Cool on wire rack. Feel free to add 1/2 cup chopped nuts or chocolate chips when kneading dough, or to dip cooled cookies in melted chocolate.
Skin chicken if desired. Combine dry ingredients in one pie plate and milk and beaten egg in another. Wet drumsticks completely in milk and egg. Coat them thoroughly with the breadcrumb mixture, turning so that the crumbs cover the leg. Place legs in a lightly greased 9x13, making sure that the legs do not touch. Place in an oven preheated to 375* and bake 45-55 min or until juices run clear and chicken reaches an internal temp of 180*.
Put all ingredients except vanilla into saucepan. Whisk thoroughly and slowly bring to a boil. Simmer 10 minutes, stirring periodically. Remove from heat and stir in vanilla.
First use the butter to grease the pan. Crack three eggs into a bowl (no need to use yolk if you don't like it, but that's me). Pour the eggs onto the pan and set the stove for about medium heat. Add pieces of mozzarella cheese to the egg and some salt and pepper. Fry the egg like a normal easy over egg. After the egg is done butter a hard roll and place pieces of mozzarella on the roll then put the egg in the roll and you're done! Enjoy!
In a 3-4 qt. pan, combine all ingredients and bring to a boil over high heat, stirring occasionally. Reduce heat and simmer, uncovered, until relish is thick and reduced to 3 cups, about 30 minutes; stir often as relish thickens to prevent scorching. Let cool. This will keep in the refrigerator for up to 2 weeks.
Preheat the oven to 350F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until browned. Spread sauerkraut in the center of a 9x11 casserole dish, leaving space around the edges of the dish. Pour the beans around the outer edge of the sauerkraut, in this reserved space. Sprinkle celery salt and brown sugar over the sauerkraut, and place the brats on top. Cover and bake for about 45 minutes, or until bratwurst links are cooked through.
Combine first 5 ingredients and work into a paste with your hands. Form into small balls. Roll formed balls into powdered sugar. Enjoy!
Peel and core apples. Slice thinly. Put in a shallow 1quart casserole dish and sprinkle with water. Mix together dry ingredients. Cut in the butter to dry ingredient mixture. Mix until crumbly. Sprinkle this mixture over the apples thickly and evenly. Do not mix. Cover and bake at 350 degrees for 30min. Uncover and bake until top is crisp (aprox 30 min). Serve hot or cold.
Heat ghee in a large wok on medium flame. Add onions and saute until light brown. Then add the ginger, chilli powder, nutmeg and the ground spices. Mix well and cook until it releases its aroma. Add the cauliflower florets. Stir-fry for 4 minutes. Add all the remaining ingredients, except the cauliflower. When the potato is half-cooked, that's when you have to add the cauliflower florets. Simmer and cook until the sauce thickens and the cauliflower is crisp-tender. DO NOT OVERCOOK THE CAULIFLOWER. Note: If the sauce is too thick, add a little warm water. Serve with hot rotis!
In mixer bowl beat eggs. Add sugar, butter, crisco, oil, milk, and vanilla. Dissolve yeast in the warm water. You may want to use a thermometer to be sure the temperature is correct. Let yeast sit until it foams, as in package directions. Add to egg mixture. Add anise. Add flour one cup at a time until mixture is unmanageable. Transfer into LARGE pan (Dishpan works well.) and work in remaining flour, kneading with hands. Knead until you are too tired to knead any more (half hour?) and then oil top of dough ball, cover, and let rise in warm place 6 hours or overnight. Grease 6 loaf pans. Separate dough into 6 parts and knead each again. Cover with towels and let rise in warm place another couple of hours. Bake 1 hour at 275 degrees. Do not underbake or they will be hard as a rock. (Top should be lightly browned.).
Heat the claret and add the remaining ingredients. Stir until sugar is dissolved and serve hot.
Place half the peppers and tomatoes on the bottom of your crock pot; add meat. Top with remaining peppers & tomatoes. Turn to low for 6 hours. If you with to thicken the sauce, mix cornstarch with a bit of water and add to crock pot. Stir; turn to high for the last 15 minutes. Serve over your favorite pasta.
Mix jello powder and whipped cream in bowl until jello is evenly dissolved. Add cottage cheese, 1/2 mandarin oranges (1 can), whole can of fruit cocktail, and walnuts stir until well mixed. Garnish top with remaining mandarin oranges and a sprinkle of walnuts. Refrigerate for about 1 hour before serving.
Slice mushrroms and saute in 3 T. butter. Add flour and salt and pepper to taste. Blend well. Stir in warm cream. Keep well-heated, in a separate skillet, while you saute the filets in hot butter for 3 minutes per side. Saute bread slices in 6 T. butter, turning often to prevent butter from being absorbed. Arrange bread slices in a ring on a well heated platter. Top with the filets and arrange the mushroom sauce in the center. Stir the scotch into pan juices, boil up for a minute or two and spoon sauce over the meat. Additional sauce my be served on the side.
Note - The ingredients above are directly from the recipe; however, I didn't use the shallots when I made mine. I didn't have any. I also didn't use the peanuts b/c I forgot. But honestly, I don't think you need them. Nor did I add the salt b/c fish sauce is pretty salty tasting. Combine vegetable oil with honey, fish sauce, garlic, shallots and pepper. Add the pork chops, coat thoroughly in marinade and refrigerate over night or place in freezer bag and freeze. (Mine marinaded more than one night once thawed - turned out great!). Lightly season pork chops with salt (I did not do this step). Brush grill with oil (I used indoor grill pan). IMPORTANT - cook the pork over a very HIGH heat until nicely charred and just cooked through, about 3 minutes per side. Scatter the peanuts on top and serve right away. (However, I have refrigerated these and reheated the next night in microwave on 50% power and they turned out fine.).
Spray inside of slow cooker with cooking spray. Combine teriyaki sauce, brown sugar and garlic in small bowl and mix well. Place pork chops in cooker;pour mixture over top. Cover and cook on low heat 7-8 hours.
Line 9-inch square pan with foil so that foil extends over sides of pan. Butter the foil. In large saucepan, combine sugar, margarine, and milk. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme, vanilla chips, and desired amount of food coloring. Blend until smooth. Stir in crushed peppermint. Pour into prepared pan. Cool to room temperature. Score fudge into 36 or 48 squares. Sprinkle top with additional crushed peppermint candy. Refrigerate until firm. Remove fudge from pan by lifting foil. Remove foil from fudge. Cut through scored lines. Store in refrigerator.
Remove the rind from the ham and slash the edges at 2" intervals. Mix together the remaining ingredients for the glaze. BBQ about 6" from heat source, medium-high heat cook on both sides for about 3 minutes each side before basting with glaze Turn frequently basting each time with the glaze total cooking time appr 10-12 minutes. Watch that the steak does not burn. Decorate with the glazed cherries and serve.
Combine mix ingredients. To make soup- add 2 c water. Cook over medium heat, stirring constantly until thick. CREAM OF MUSHROOM SOUP-Add sliced mushrooms. Can also be mixed up to use in recipes that call for cream soup.
For the syrup, pulse the passionfruit briefly in a food processor to loosen the seeds. If you have plastic blades us them so you don't cut the seeds. Transfer to a pan with remaining ingredients and stir over medium heat until sugar dissolves. Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes or until syrupy. Cool completely. Place lychees and mango on a platter. Scatter with mint and drizzle with the passionfruit syrup. Serve immediately.
Sort through pecans to select 1/2 cup of perfect pecan halves. Set aside until pie is otherwise ready for the oven. Preheat the oven to 400 degrees Fahrenheit. Mix corn syrup, sugar, milk, lightly beaten eggs, flour, vanilla, and salt and mix well. Stir in chopped pecans. Mix well. Pour into unbaked pie shell. Create decorative pattern with perfect pecan halves. Place pie on pizza pan to catch drips. Bake at 400 degrees Fahrenheit for 10 minutes. Reduce heat to 300 degrees Fahrenheit and bake for 30 minutes or until firm in the middle. Cool on wire rack. Refrigerate.
Preheat oven to 350. Beat first 5 ingredients until well blended. Combine oats, sugar & salt; add to peanut butter mixture and mix until sticky batter forms (about 1 minute). Stir in chocolate chips. Press into a 13" x 9" pan coated with cooking spray. Use a piece of wax paper to help press it into an even layer in the pan. Bake 12-15 minutes. Cool completely and slice into bars.
Cook and chop chicken into small pieces (I usually boil it to remove any fat, and then cube it) drain chilies and combine with cooked chicken with 3/4 bottle of salsa in a bowl. Set up your preparation area (this is how I do it). Pour 1 container of the light cream into a pie pan, and mix in some salt. Set cream pan next to bowl of chicken and a large plate near the stove. Spray a rectangular baking pan/dish with non-stick cooking spray, and preheat oven to 350°F; add oil to small frying pan and heat it while you set up a stack of paper towels next to the stove. Begin assembly of dish! Fry 1 tortilla in oil (turn it over -- ) until bubbly, but still limp, remove from oil and set on paper towels to remove excess grease. Dip fried tortilla in cream, then set on plate and fill with large spoonful of chicken mix. Roll up tortilla and place seam side down in baking pan. Repeat with remaining tortillas. (This will go MUCH FASTER if you have one person to fry the tortillas and another to fill them-we always made it a family thing). Pour remaining cream over the pan of enchiladas and top with remaining salsa and cheese. Bake in 350°F oven for 20 minutes, or until the cheese is melted and golden brown. Allow to cool for 10 minutes (cream will thicken). Serve with spatula and knife. Enjoy the Dee-licious reward for all your effort!
Slice the eggplant in thin discs, sprinkle evenly with salt, and place in layers in a colander over the sink. Place a weighted bowl directly on top of the eggplant and let drain for 30 minutes. Remove the weight, turn over the eggplant, and let drain another 30 minutes. While the eggplant is draining, heat oil, onion and garlic and cook on medium heat until onion turns transparent and garlic is browned. Add the spices and stir to coat the onion. Add the tomatoes and cook until it boils. Reduce heat to low and cook uncovered for 30 minutes. Remove from heat. Preheat oven to 350. Pat eggplant dry with paper towels. In a frying pan, fry eggplant in a layer of oil 2 minutes per side. In a casserole, arrange layers of eggplant and tomato sauce, ending with sauce. Bake uncovered in the oven for 30 minutes.
Preheat oven to 400. Slice the tomatoes into 1/2" slices. Line a 10" loose bottom tart pan with the pastry (pie) dough. Spread bottom of pastry with the mozzarella cheese and sprinkle with the basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper, then drizzle with the olive oil. Bake 30-40 minutes. Garnish with fresh chopped basil. Serve warm or at room temperature.
Heat onion, chili powder, salt, garlic and tomato juice to boiling in a 3 quart saucepan, reduce heat to low, cover and simmer 5 minutes. Stir in water, lentils, tomatoes and chilies, breaking up tomatoes. Heat to boiling, reduce heat to low. Cover and simmer 20 minutes. Stir in corn. Cover and simmer 10 minutes. Stir in zucchini. Cover and simmer about 5 minutes or until lentils and zucchini are tender.
Place chopped onion, carrot and parsley in a pan with 1 litre of water, the wine, peppercorns, bay leaf and a sprinkling of salt. Bring to a boil, reduce heat and let simmer for 20 minutes. Meanwhile, make the salsa verde. Start by rinsing the capers and patting them dry. Throw the capers in a food processor, along with the chilli, shallot, basil, gherkins, dill and a bit of zest from your lemon or lime. Chop the parsley leaves until you have about 4 tablespoons and add them too, along with a bit of salt and pepper. Blitz until everything is chopped and mixed. Keep the motor running and slowly add the olive oil to make a pesto-type, thick, green sauce. You may need to scrape down the sides of the bowl. Ten minutes before you want to eat, strain the fresh bouillon into a large, deep frying pan. Bring it to a boil, place the fish in the pan and poach until just cooked through (as little as three minutes, depending on the thickness of the fish). Carefully lift the fish onto warmed plates, spoon the sauce over the top and serve.
Soften yeast in water. After scalding milk add sugar, shortening, and salt to it and stir till shortening melts. Cool to warm and add cornmeal and eggs. Then add to yeast and add 2-1/2 c flour mixing well. Add enough flour to make a soft dough. Finally add pepper and cheese, and mix just till well blended. Lightly grease a large bowl and place dough in turning once to coat. Cover and let raise 1-1/2 to 2 hours. Punch down divide in 1/2 and let rest for 10 minutes. Form into 2 round or regular loaves and place in greased pans or on greased cookie sheets. Let rise covered until doubled. Bake 375 for 30-35 minutes.
In a large bowl, sift flour with sugar and salt. Cut in shortening and butter. Pea-sized chunks are fine, but slightly larger chunks will really make a difference. In a small bowl, whisk together egg yolks and vinegar. Add 2/3 cup of water (more if you live in a dry climate, and less if it is a particularly humid day). You can always add tablespoons of water to the dough later. Pour the liquids mixture into flour/butter mixture. Stir together and add a little water if necessary. Mixture should be just moist enough for you to form it into a ball. *Note: I like to have just enough moisture so crumbs in the bowl will stick to the dough if you pat them on. Cover the dough in plastic wrap and place in the refrigerator for 30 MINUTES - this allows the gluten to develop and the dough to get a bit flakier :). (Or so Grandma says.). Divide into 6 pieces, use what you need, and flatten the rest into 1/4" disks (or 1/8" if you really want to have an easy time thawing the dough). Put them in the freezer and thaw when needed (or just wanted)!
Preheat the oven to 400°F Put the chicken wings in a baking dish, sprinkle with the salt and roast for 30 minutes. Put the lemon juice, garlic and honey in a small bowl and stir until the honey has dissolved. Pour over the chicken wings and stir until well coated. Return to the oven and cook for another 20 minutes. Serve with lemon wedges.
In a dry skillet over med heat, place mustard seed, fennel, coriander, cumin, and peppercorns. Keep moving skillet, to keep the seeds from burning; cook until aromatic, about 2 minutes. (mustard seeds will begin to pop). Transfer to a spice grinder, or use a mortar and pestle to finely chop the spices, but do not grind completely to a powder. Transfer to a small bowl and add the thyme, dry mustard, ginger, 1/2 tsp salt, and sugar. Set aside. Heat oven to 425°F Rub pork with 1 Tbsp Dijon mustard, sprinkle with 1/2 tsp salt and 2 Tbsp spice mixture.; pat with hands to stick. Spray a small roasting pan with cooking spray and place pork in pan. Bake about 25 minutes, transfer to cutting board and let rest covered loosely with foil. Place roasting pan on stove over med-high heat, stir in wine and deglaze the pan. Stir in chicken stock. Cook, stirring occasionally, until reduced by half, about 5-7 minutes. Whisk together flour and 1/4 cup water, then whisk into the sauce. Whisk in remaining tablespoon Dijon mustard; cook until mixture thickens, 2-3 minutes. Stir in the berries; cook until they begin to soften, about 2 minutes. Slice pork, transfer to a platter, and serve with the sauce. Garnish with fresh thyme if desired.