HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk. Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape. Remove the core from the base, using a corer or a small melon baller. Combine all the ingredients in a saucepan big enough to hold everything, including the pears. Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering. The cooking time will vary according to the ripeness of the pears. Very ripe pears will only take 5 minutes; much less ripe fruit will need up to 15 minutes. As soon as they are ready, turn off the heat. Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed. Serve one or two pears on each plate with a little orange zest and some syrup.
Cut beef across grain into thin strips; mix with 1 tbsp (15 mL) of the soy sauce, cornstarch and 1/2 tsp (2 mL) pepper. Cut carrots into thirds; thinly slice lengthwise. Grate 1/4 tsp (1 mL) of the orange rind; place in small bowl. Juice orange (you should have 1/2 cup/125 mL), discarding pulp; add juice to bowl with remaining soy sauce, rice vinegar and sesame oil; stir in generous pinch of sugar until dissolved. Set aside. In wok or skillet, heat 1 cup (250 mL) oil over high heat; fry half of the beef until lightly browned, 30 to 60 seconds. Using slotted spoon, transfer to sieve set over bowl to drain any remaining oil. Repeat with remaining beef. Fry carrots until edges are browned, 4 to 5 minutes; using slotted spoon, transfer to sieve. Pour out all but 1 tbsp (15 mL) of the oil. Add garlic and pinch of salt; stir-fry until golden, about 20 seconds. Add orange mixture; when boiling, add beef and carrots. Stir-fry until sauce is thickened, about 30 seconds. Transfer to serving plate and sprinkle with onion.
Layer ingredients in order given in a 1- quart wide mouth canning jar. Press each layer firmly in place before adding next ingredient. Recipe for Cowboy Cookies (to be attached with the mix): Empty jar of cookie mix into a large mixing bowl,. Blend mix together. Add: 1 stick butter melted, 1 large egg, slightly beaten, and 1 tsp vanilla. Mix until completely blended. Shape into balls the size of walnuts; place 2 inches apart on sprayed baking sheets. Bake at 350° for 11-13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 3 dozen cookies.
Heat oil over moderate heat. Brown neck and giblets 10-15 minutes. Add remaining ingredients and simmer about 3 hours. Turkey parts will be very tender. Pour stock through a mesh sieve into a bowl. Reserve gizzard and heart for gravy, if desired. Discard remaining solids. Stock should measure 4 cups. Add more water or continue to boil if necessary. Let stand until fat rises to the top and skim fat from top. Let cool completely before chilling. Skim fat before using.
Preheat oven to 400°F (see Note above if this seems too early). Very generously grease a 1 1/2 quart souffle dish or an 8-inch square baking dish. Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside. Melt butter in a pot over medium-high heat. Cook corn until beginning to brown, which can take as little as 3 minutes with fresh corn but with defrosted frozen corn. Stir in sugar, salt, cayenne and remaining 2 cups milk and bring to a boil. Remove from heat, cover, and let mixture steep for 15 minutes. If you've got an immersion blender, please use it to save time. Otherwise, transfer mixture to a blender or food processor and puree until smooth. Back in the pot (or still, if it had never left) bring it back to a boil, reduce heat to low and add the cornmeal-milk mixture, whisking constantly until thickened, about 2 to 3 minutes. If you want to do fewer dishes and don't mind if it takes longer to cool, you can leave it in the pot. Otherwise, transfer to a large bowl and return mixture to room temperature, about 20 minutes. Once cool, whisk in egg yolks. Beat egg whites and cream of tartar in a medium bowl until stiff peaks form and fold it in to the corn mixture, one-third at a time. Pour batter into prepared baking dish and baked until spoonbread is golden brown and has risen above rim of dish, about 45 minutes. Serve immediately.
Combine all ingredients except chicken in a non-stick frying pan. Cook over medium heat until sugar dissolves, about 3 minutes. Add chicken, turning chicken occasionally. Cook about 45 minutes.
Combine broth and water in stockpot and bring to a boil. Reduce heat and let it simmer while preparing duck. Heat oil in heavy large pot. Add duck a few pieces at a time and brown well. Drain on paper towels while browning remaining pieces. Add duck to stockpot. Pour about 3/4 cup of the hot oil into heavy medium skillet. Make roux by blending in the flour, stirring until a smooth paste is formed. Cook ,stirring constantly,until roux is dark coffee-colored brown (this can take up to 30 minutes). Carefully stir in some of the hot stock to thin slightly. Add celery, onion,and bell pepper and stir constantly until very tender, about 5 minutes;add to stockpot. Add sausage to same skillet and brown well; drain off as much excess fat as possible and add sausage to stockpot. Keep gumbo at simmering point and add remaining ingredients except hot pepper sauce,green onion and rice and blend well. Cover partially and continue simmering until duck is very tender, about 2 1/2 hours. Remove from heat and add pepper sauce;blend well. Taste for seasoning, adding salt if needed. Let stand for 5 minutes. Skim off fat, then stir in green onion. Ladle gumbo over hot rice and pass additional hot pepper sauce, if desired.
Peel potatoes and cut into 1/2" cubes. Add to boiling salted water and cook for 5 minutes. Potatoes should be cooked but still firm. Drain, rinse in cold water and allow to cool. Steam or boil beans for 3 minutes, or until just cooked but still firm. Rinse in cold water and drain. Mix together yogurt, chives plus the salt and pepper if using. Pour onto the potatoes and toss gently. You can also add the boiled egg scraps if you wish. Chill for 30 minute. Gently fill the pasta shells with the potato mixture, mounding slightly. Tap on the counter to flatten the bottom so that the 'boats' will sit firmly on a plate. Now to decorate: Cut each egg slice in half to form a half moon. Place one piece at the back of the boat, on top of the potato mixture. Slice beans lengthwise into two or three strips then cut into 1-1/2" pieces. Use the tip of a sharp knife to bore three holes along each side . Insert the bean strip. These will form the oars. (think Viking Ship). Cut the red pepper into small squares and place them on their edges, along both sides of the shell. Sprinkle the shredded cheese on top of the potato mixture. Use a long carrot stick as the mast. Weave it through the edge of the lettuce leaf, which will become the sail. Insert into the bed of potato salad. Chill until ready to serve.
Place sliced onions, carrots, potatoes, and celery in bottom of the crock-pot. Put in the rinsed beef brisket, fat side up. Add the juices and sprinkle with the spices from the seasoning packet. Pour ale over all. Sprinkle with pepper and add the bay leaf and rosemary. Cover and cook on low 10-12 hours (or on high 5-6 hours), until beef and vegetables are done. During the last hour or two add the cabbage wedges. Please note that cook times may vary with different crock-pot models. Remove brisket to cutting board and let rest 10 minutes before slicing. Always slice across the grain. Serve corned beef and vegetables with horseradish & mustard on the side, with some thick slices of warm Irish Soda Bread slathered in real Irish butter!
Mix powdered sugar and peanut butter in medium bowl. Stir in vanilla, milk and chocolate. Beat until smooth and spreadable (start with 1/4 cup of milk and add a bit more if you need to). Frosts 13x9-inch cake.
Beat the eggs (like you're about to make scrambled eggs) in a medium-size bowl, and set aside. Wet each matzo sheet under warm running water, until thoroughly wet and easy to break apart. Shake the excess water from the matzo. Break the matzo sheets into pieces in the bowl with the beaten eggs, until all the matzo is broken up. Spray a pan with cooking spray and heat it on the stovetop on medium-high heat. Mix the egg and matzo together, so the egg coats the matzo, and pour into the heated pan. Cook as you are cooking scrambled eggs, until desired doneness. Once the food is plated, sprinkle lightly with salt, to taste.
Wash and pare potatoes. Cut into slices, 1/8 inch thick, down through the top of each potato, being careful not to cut through to the bottom, leaving the bottom intact. Place in ice water to chill for about 1 hour, while you get everything else ready. Wipe the pork with damp paper towels; trim off excess fat. Preheat oven to 350*F. With a long narrow, sharp knife, starting at each end pierce through to center of roast. Using fingers, push fruit into the holes to completely fill. Rub roast on all sides with half a lemon. sprinkle with salt, pepper and ginger. Place fat side up, in shallow roasting pan without rack. Pork will rest on bones. Pour beef broth around. Cover the pan with foil or a tight fitting lid and roast, covered, for 30 minutes. Remove from oven. Drain and dry potatoes. Melt butter with paprika. Roll dry potatoes in this twice, then place in roasting pan around the roast. Pour remaining paprka butter over potatoes. Roast, uncovered, basting every half hour with pan drippings. (add water if needed). Roast 1 hour 20 minutes, or until thermometer registers 175*F. Remove roast and potatoes to heated platter; keep warm in a low oven. Make a gravy by pouring pan drippings into a two cup measure. Skim off fat, reserving 2 TBS. Put the 2 TBS fat into roasting pan. Stir in the flour and ginger until smooth. Cook stirring over low heat to brown the flour slightly. Add water to the pan drippings to make 1 1/4 cup and gradually stir into the flour mixture along with the milk; bring to boiling, stirring until thickened. Serve with the roasted pork and potatoes for a really special meal.
Remove the scallops from the shell. Heat the olive oil in a pan over medium high heat. Add the scallops and cook for about 2 minutes, turn and cook a further minute on the other side. Return to the shell. Add remaining ingredients to the pan and cook for about 3 minutes or until reduced by about a half. Drizzle a little of the sauce over each scallop, distributing the herbs evenly. serves 2 as an appetiser.
Beat margarine at medium speed with an electric mixer until cream; gradually add brown sugar, beating well. Add egg substitute and vanilla extract; beat well. Combine flour, baking soda and salt; add to margarine mixture, mixing well. Stir in uncooked oats, semisweet chocolate and rice cereal. Drop dough by level tablespoonfuls, 2 inches apart, onto cookie sheets coated with vegetable spray. Bake @ 350 degrees for 8 to 10 minutes or until cookies are lightly browned. Cool slightly on cookie sheets. Remove to wire racks and let cool completely.
Saute thinly sliced mushrooms in a teaspoon or so of EVOO. Throw in some jerk seasoning, kosher salt and cayenne -- if you have very fresh, potent cayenne, be careful! Taste to check seasonings. This is very important--without proper seasoning, this recipe will come out bland. Mushrooms love to soak up oil; be prepared to add a bit more if they start to stick. Saute until mushrooms are limp and slightly shrunk from the heat and salt. MEanwhile, prep quesadillas by shredding cheese onto three tortillas. Arrange one-fourth of the mushrooms on each cheese-covered tortilla. Put the quesadillas together and fry over medium head in EVOO, flipping at least once. Enjoy with your favorite hot sauce drizzled on top. Guacamole would also be great!
For Pastry: Place the flour, sugar and salt in a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12-15 times, or until the butter is the size of peas. With the motor running, add the ice water all-at-once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well floured board and form into a disc. Wrap in plastic and refrigerate for at least one hour. Meanwhile-- preheat over to 450 degrees and make filling. After the dough has been in frig for one hour-- Roll pastry into an 11-inch circle and transfer to baking sheet. For Filling: Peel, core and cut apples into 8ths. Cut each wedge into 3 chunks. Toss with orange zest. Cover tart dough with the apples leaving a 1 1/2 inch border. Make topping: Combine flour, sugar, salt, cinnamon and allspice in bowl of food processor fitted with a steel blade. Add the butter and pulse until mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over apples. Gently fold the border over the apples to enclose the apples, pleating it to make a circle. Bake for 20-25 minutes until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
Heat oil over medium heat. Add carrots, onion, and garlic and cook 10 minutes or until tender. Add tomatoes, broth, lentils, salt, pepper, thyme, and 6 c water. Heat to boiling, then reduce heat, cover, and simmer 20 minutes or until lentils are almost tender. Stir in chard and macaroni, heat to boiling over med-high heat. Reduce to medium and cook uncovered 10 minutes or until pasta is tender. Stir in basil.
Bisque Balls: Using a meat grinder/food processor, grind, or chop, crawfish tails, onions, & celery. Mix in bread crumbs, eggs, salt, red pepper & parsley. Form into small balls (slightly smaller than a golf ball). Place on greased baking sheet. Bake 20 minutes at 350*. Gravy: Heat oil in large, heavy pot. Stir in flour. Continually stir until roux is a caramel color. Add onions & celery & saute' until veggies are tender. Add water, salt, red pepper, & tomato sauce. Let boil a few minutes. Add crawfish balls & remaining 1 lb crawfish tails. Simmer 20 minutes or more. Adjust seasoning if needed. If desired, add the chopped green onions & parsley just prior to serving. Serve over cooked rice.
1. Heat oven to 350 degrees. Coat two 13x9 inch baking pans with cooking spray. 2. In a bowl, whisk together the flour, baking powder and salt. Set aside. 3. In a large bowl, beat shortening, peanut butter and brown sugar on medium-high speed for 3 minutes. Add eggs; beat 3 minutes more. Add vanilla. 4. On low speed, beat in the flour mixture. Stir in the peanuts. 5. Divide batter between prepared pans. Bake at 350 for 25 to 30 minutes or until lightly browned. Let cool slightly. 6. Frosting: Beat confectioners' sugar, peanut butter, shortening, salt, and vanilla. Add hot water, a little at a time Beat until smooth. Spread over blondies while still warm.
Boil 2 cups water Toss shredded cabbage with butter and desired spices. Place cabbage in vegetable steamer (metal or bamboo) Steam for 8-10 minutes or to desired texture. *Tip: Use tongs to sift cabbage and ensure it cooks evenly throughout. Serve with stir-fry chicken, fish or tofu. Can also be used under a chicken dish as you would rice. Low Carbers Enjoy!
Heat skillet and add the oil. Heat until the oil is almost smoking. Combine scallions, ginger, and salt in a bowl and pour the hot oil into the bowl. The sauce will sizzle. You can use this immediately. It should keep in the refrigerator for at least a week. It freezes well too.
Cook pasta as directed on the box but don't drain until the sauce is done and your ready to serve! Drain the water from the two cans of tuna and set aside. Warm a large skillet over med-low with olive oil. Once the oil is hot (sizzles when you flick water on it) add your chopped garlic and onions and saute (approx 4 min or until onions caramelize). Add both cans of tuna to the skillet, and allow to brown stirring occasionally with a wooden spoon or similar tool (approx 2 min). Add your spaghetti sauce to the skillet and fold the onions and tuna into the sauce so that it is evenly coated. Once the sauce begins to bubble turn your flame down to low and cover, let simmer for 2min. Drain pasta and return to pot, add the sauce from the skillet and the parmigiana cheese. Bon Apetite!
Preheat oven to 300°; grease and flour a 10-inch Bundt pan or tube pan. In a bowl, mix all the streusel topping ingredients together with a wooden spoon; set aside. To make the cake-cream together the butter and sugar. Add in the eggs, two at a time, mixing until well blended. Mix in the buttermilk and extracts. Sift together and stir in the remaining dry ingredients. Fill the pan halfway with the batter; sprinkle with 2/3 of the streusel topping. Add the rest of the batter; top with remaining streusel topping. Bake for 60-70 minutes, until a pick comes out clean. Cool; to unmold, place a plate firmly on top of the pan and flip, being careful to preserve the streusel.
Preheat oven to 400. Rub fish all over with 1/2 tsp of the sesame oil and season lightly with salt. Place in oven and bake 5 minutes. In a small microwavable bowl, combine the honey, 2 tsp soy sauce and the cornstarch. Microwave on high for 30 seconds. Baste the filets with the honey soy mixture and return to the oven to continue baking for another 9 minutes. In a large bowl, mix together the vinegar, mayo, the remaining 1/2 tsp sesame oil, soy sauce and 1/4 teaspoons salt. Toss with the cucumber and gently fold in the avocado. Serve with the fish.
Make Rice. And set aside. Preheat oven to 425 Degrees F. Spicy Sauce: Whisk together the first 8 ingredients. Add more or less Sriracha to your preferred heat level. Place the Scallops into a baking dish and add 1/2 cup of the Spicy Sauce. Mix well and spread scallops and spead evenly into one layer. Bake Scallops for 10 to 12 minutes, until the top is just starting to brown and sizzling and the scallops are barely done. (5-7 minutes in Convection Oven). BARELY DONE is the important part -- you don't want Scallops like rubber. Assemble: Add 1/2 Cup Rice to each bowl, top with your choice of toppings, scallops, and garnish with remaining Spicy Sauce, Sriracha and Soy Sauce to Taste.
Preheat oven to 400°F. Cook bacon over medium high heat until cooked through. Remove bacon strips and add sliced onions to hot pan. While onions cook over medium heat, cut bacon strips into small pieces. Once sliced, add bacon back to pan and continue cooking until onions are soft and fragrant. Allow onions and bacon to cool. Beat eggs and combine with sour cream, parsley, cheese, nutmeg, pepper and salt. Fill rolled dough with onions and bacon. Pour the egg cream mixture over the onions and bacon. Bake at 400°F for 25-35 minutes or until a knife inserted in the middle comes out clean.
Boil the carrots and the garlic in a pot with the water for 10 minutes. Drain well and put them in a bowl. Add the parsley, the coriander, the cayenne, the cummin, the salt, the olive oil and the vinegar. Mix well. Serve.
Place the sardines into a 10 litre bucket. Cover and mix with layers of the salt -about1 kg and make sure that every fish is covered in salt. Be gentle when you mix them or you will damage the fish. Leave 24 hours. Take the sardines still in the salt in the dish to the beach. Wash the excess salt off with sea water,removing all blood and loose scales. When at home again, remove the heads and entrails. Do not try to remove the scales at thisstage,as you will damage the fish. Place the fish in a stoneware or stainless steel pot,layered with the remaining rock salt. Cover with a thick layerof rock salt. Place a plate on top. Place a weight on top eg 4-5 washed bricks or a bluestone pitcher. Leave for 28-40 days. Remove the weights and wash the salt off the fish in a good wine vinegar solution of 1/2 vinegar, 1/2 water, removing any scales. Dry the fish thoroughly. Place in a sterilized jar, top and tail. Sprinkle each layer with garlic, oregano and hot chillies. Drain any excess brine out of the bottom of the jar. Cover in the best quality olive oil you can buy andleave for up to 4 weeks before eating.
Drizzle chocolate syrup on bottom of each crust. Put 1/2 of the ice cream in each crust. Drizzle more chocolate syrup. Spread cool whip on and then drizzle more syrup. Crumble grasshopper cookies, or girl scout thin mint cookes on the top (just a few). Freeze, then serve.
In shallow dish, place chicken with mushrooms. Cover with dressing. Marinate for 30 minutes. Drain; reserve dressing. In large skillet, cook onion in margarine till tender. Add chicken and mushrooms. Cook, covered over med heat till chicken is tender. Add zucchini, tomatoes and marinade. Cook and stir until zucchini is tender. Remove from heat. Sprinkle with cheese pieces. Cover and let stand 2 minutes for cheese to melt.
In a food processor combine all ingredients except the steaks; process until well blended. Using a fork prick holes on both sides of the steaks, then place in a shallow glass baking dish or container. Pour the marinade over steaks and turn to make certain that steaks are coated in the marinade. Cover and refrigerate for 6-24 hours (turning once or twice during marinating time). A couple of hours before ready to grill remove the steaks from the fridge and the marinade, place on plates and let come down to room temperature (discard the marinade). Grill steaks until desired doneness.
Cook bacon slices in large pot until crisp. Remove bacon and drain. Reserve 2 tbsp drippings in pan. Crumble bacon and set aside. Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender). Add celery and apple to pan and saute 5 minutes. And garlic and saute 1 minute. Add squash and chicken broth. Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender. Process mixture, in batches, in a blender or food processor until smooth. (Hot mixtures will erupt out of blender if too full- believe me I know). Return mixture to pot. Stir in lime juice and next 7 ingredients. Simmer for 7-10 minutes or until thickened. Top soup with crumbled bacon and garnish with sour cream and red pepper.
In a bowl, pour boiling water over the bay leaves and prunes; set aside for 15 minutes; preheat oven to 400°. Cut a 1" slit along the length of the roast, leaving 1" uncut on each end; drain bay leaves and prunes and pat dry with paper towels. Place prunes tightly in bottom of slit; crumble 1 of the bay leaves and sprinkle it over the prunes; roll the roast and tie it tightly with string every 1". Season with salt and pepper; place the remaining bay leaves under the string; coat roasting pan with cooking spray, roast to desired doneness or 30-35 minutes; rest the roast 5-10 minutes before slicing, removing bay leaves.
Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159°F Let stand, covered 5 to 10 minutes while preparing sauce. Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon grandules. Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork and serve with sauce. *Shitake mushrooms can be used in place of the regular mushrooms.
Combine cream cheese, sour cream & sugar substitute in small bowl. Place pineapple in a fine mesh strainer, & using the back of a spoon, press down firmly to release excess liquid. Combine drained pineapple with cream cheese mixture, & stir until completely blended. Serve immediately or cover with plastic wrap & refrigerate until ready to serve. Can be made up to 24 hours in advance.