HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a dutch oven melt the butter with the olive oil. Add the onions and potatoes and cook over medium heat for about five minutes. To the potato and onion mixture add the celery and shallots and cook for an additional five minutes. Slowly pour wine into the vegetables and bring to a boil. Boil for about three minutes than add chicken broth. Cover dutch oven and simmer for approximately one hour or until the vegetables are tender. Remove from heat and let set for about 20 minutes or until mixture is cool. Pour soup in batches into a blender and blend until smooth. Return blended soup to the dutch oven and heat to a simmer. Add half and half, stirring until well combined. Season with salt and pepper to taste and serve with a crouton garnish.
Preheat oven to 350°F (175°C). In a large bowl, cream the butter, applesauce, brown sugar and white sugar until smooth. Add the egg sub. and mix. Stir in the milk and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Using a wooden spoon, stir in the rolled oats, chocolate chips and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool cookies on wire racks.
Preheat oven to 300 degrees F (150 C). Line a baking sheet with foil and spray with vegetable oil. In a medium bowl, whip the egg white with a few drops of water until frothy. Add the nuts to the egg white and toss to mix. Use a slotted spoon to transfer the nuts to a clean large bowl. Mix the spices together in a small bowl and then sprinkle on top of the nuts and toss to coat. Spread the nut mixture in one layer on the baking sheet. Bake, shaking or stirring once, to make sure they toast evenly, 25-35 minutes, until they are crisp and browned. Transfer the nuts to another cool flat surface to cool and crisp.
This recipe is best with the addition of 1 childhood memory and a load of love (enough to change the world). Preheat the oven to 325 degrees F. In a big bowl, tear apart the bread (as you do this, think happy childhood memory thoughts and good intentions). In a bowl, mix the sugar and eggs until fully incorporated. Mix in the vanilla and salt with a load of love. Blend well. Slowly add the milk and mix until fully incorporated. Place the torn bread in a baking pan. Pour the egg/milk mixture over the bread to evenly coat each piece of bread. Wash your hands well. Add the chocolate chunks and gently fold the milk mixture into the bread with your hands. Send the bread your favorite childhood memory and think of how you are going to have that excitement today. Cover with foil, place in the preheated oven and bake for 1 hour 30 minutes. Check the consistency, it should be slightly mushy and semi-solid.Continue to bake if needed. Refrigerate overnight. (It's okay to enjoy warm, no judgment over here.) Eat with good health.
Muddle the raspberries and the mint. Add Bacardi Silver, Triple Sec and lemon sour. Shake and strain into a martini shell with a citrus-sugar rim.
Heat the oven to 180 degrees Celsius or gas mark four. Then start melting 40g of butter in a big pan. Keep the heat low. Add the chopped chicken fillets to the pan. Then add the chopped leeks (you don't have to wait for the chicken to cook - just chuck the leeks in after it). Fry for two to three minutes on a medium heat. Now add 40g plain flour to the mix. Stir everything thoroughly and cook for another two minutes. Now pour in the milk and the chicken stock and keep stirring for five minutes or so until the mixture gets thick and creamy (make sure you keep stirring or it'll stick to the bottom of your pan). Add salt and pepper to taste and then pour the mixture into a pie dish. Next, roll a piece of puff pastry until it is just larger then the pie dish and around half a centimetre thick. Place the pastry on top of the pie mix pressing the edges into the dish. Any off cuts of pastry can be used to decorate the pie. A little milk or water will help your decorations stick to the rest of the pastry (I use some of the beaten egg). Finally, brush the top of the pie with a beaten egg and place in the oven for around 35 minutes or until the pastry is risen and golden.
Preheat oven to 350°. Grease two 9x5-inch loaf pans. Combine all ingredients in a large bowl and mix well. Beat for an additional 2 minutes. Pour into pans and bake for an hour or till a toothpick inserted in the center comes out clean.
Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again. Pour into a bowl, and set aside. Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed). Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.
Steam broccoli until heated through and still crisp tender. Place cooked broccoli in serving dish and toss with black olives, seasoned salt, garlic powder and cheese. Serve warm.
Melt chocolate over a double boiler. Stir in peppermint extract. Transfer to a pan lined with parchment and sprayed and spread in an even layer. Sprinkle on peppermint pieces. Refrigerate 1 hour, until firm. Break into pieces and enjoy!
trim fat from pork. Combine lime juice and next 5 ingredients in a large heavy duty, zip top plastic bag. Add pork; seal bag, and marinate in refrigerator for 30 minutes. Remove pork from bag, reserving marinade. Coat grill rack with cooking spray; place on grill over medium coals. Place pork on rack and grill covered, 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with reserved marinade. Cut into 1/4 inch thick slices. Serve with chutney.
Place brisket, fat-side up, in a 13x9-inch roasting pan. Season brisket with salt and pepper, sprinkle with garlic, and place onions on top. Bake in a preheated 350-degree oven for 1 hour, or until the onions turn brown. Add hot water, cover with aluminum foil, and seal tight. Reduce oven temperature to 300 degrees and continue cooking for 2 hours. Remove brisket and onions to warm platter. To make gravy, combine cornstarch dissolved in cold water with cooking liquid and cook, stirring, until boiling and thickened. Garnish as desired.
Slice tenderloins lengthwise thinly in a spiral getting deeper and "unrolling" to flat about 1 cm thick. Precut butchers string and have it ready for tying rolls. Stuffing: In a pan, melt 4 Tbl butter and sautee 1/2 cup onion, mushrooms, peppers and celery with the garlic at medium heat until soft. Stir in Parsley, Thyme, salt and pepper until combined and remove from heat. Toast bread and let cool while mixing veggies for the stuffing then chop into cubes into a large bowl. Toss cooled veggies and bread, adding drizzles of beef broth until bread is softened but not mushy. You may not need all of the broth. On flat tenderloin, spread out stuffing evenly. Starting at which ever end is narrower, roll up to wider end, tucking stuffing in as needed. Tie snugly to contain roll and stuffing. In a hot pan, melt 2 Tbl butter, brown outside of tenderloin rolls before laying in a baking pan. Mound any extra stuffing around and on top of rolls. Preheat oven to 350. Sauce: In a medium sauce pan melt 4 Tbl butter and add remaining veggies. Cook at medium - high heat until veg are tender then lower heat. Stir in flour and continue to stir constantly for almost 2 minutes. Whisk in warmed milk and continue stirring until mixture boils softly and has thickened, remove from the heat at this point and stir in cheese. Add salt and pepper to taste, stirring until cheese is blended then pour over stuffed rolls. Blend breadcrumbs with remaining 2 Tbl melted butter and sprinkle over saucy tenderloin rolls. Bake at 350 degrees for 35 - 40 minutes.
In a saucepan melt butter. Saute the onions. Add the whipping cream, cooking on medium heat, and stirring constantly. Add the ham. Cook 4 min, then add the peas, salt and pepper. Continue cooking until peas are done (3-5 min). You can thicken the sauce if you want. I don't always. Serve with noodles.
Preaheat a grill to medium-high. On a large baking sheet, arrange the steak, mushrooms, bell pepper and onion; brush with the olive oil and season with salt and pepper. Thread the mushrooms onto a skewer. Grill the steak and vegetables, turning once, utnil the steak is well-crusted and the vegetables are charred and softened, about 12 minutes; transfer to a large plate and let stand until the vegetables are cool enough to handle. Thinly slice the steak and vegetables separately and transfer the vegetables to a large bowl; season with salt and pepper. Divide the steak among the taco shells, top with the grilled vegetables and sprinkle with the cheese. You can serve with salsa, guacamole and sour cream.
Preheat oven to 375. Generously grease muffin tins or line with paper liners. Pour milk into a bowl and add coffee granules and chocolate syrup; stir until both have dissolved into milk. Combine cake mix, baking powder, flour, milk mixture, oil and eggs; blend until well combined. Stir in chocolate chips. Spoon into prepared muffin cups until roughly 2/3 full. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on wire rack or serve warm.
Preheat oven to 450F degrees. Place ribs on a wire rack in oven for 20 minutes. While ribs are cooking in the oven, combine all other ingredients in large sauce pan and bring to a boil. Cover and let simmer. Flip ribs and cook for additional 20 minutes. Turn oven temp down to 350F degrees. Pour 1/3-1/2 of sauce over ribs. Cover pork with foil and cook for an additional 2 hours. Check to see if you can cut with a fork. If you can then they are done! Serve ribs with leftover sauce. Best if served with fresh, warm, homemade dinner rolls. :) :) DON'T FORGET SOME NAPKINS! :) :). I'll post a recipe for the rolls -- check back.
In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside. Meanwhile, in a skillet, cook the beef, sausage and onion over medium heat until the meat is no longer pink. Stir in the rice, Worcestershire sauce, mustard and egg. Mix well. Cut out the thick vein from the bottom of each reserved leaf, makeing a v-shaped cut. Place 1/3 cup beef mixture onto each cabbage leaf; overlap cut ends of each leaf and then fold in the sides. Beginning from the cut end, roll up to completely enclose the filling. Place seam side down in a greased baking dish. Pour the tomato juice over the rolls and sprinkle with brown sugar, if desired. Cover and bake at 350 degrees for 50 minutes. Uncover and bake for 10 minutes longer.
In 4 small bowls or cups, layer 1/2 cup pears, 1/4 cup yogurt, 1/4 cup cereal. Serve.
Mix together. Store in air tight container. To make one serving: Add 1 heaping teaspoon to 1 cup hot water.
Place a sieve over a large bowl. Line the sieve with a piece of cheesecloth or a Chux cloth. Stir your yoghurt well then pour into the cloth in the sieve. Fold the sides of the cloth over the yoghurt. Place the bowl & sieve into the fridge and leave to drain for up to 48 hours. I like to drain the whey every few hours so I can monitor the progress. The cheese is ready when it is not releasing any whey. At this point taste and season with salt, if desired. Shape into a ball/mound. Use as you would any other soft cheese. To serve with dips simply drizzle the mound with good olive oil and garnish with shredded mint.
Set oven to 350 degrees. Grease a 13 x 9-inch baking dish. Heat oil with butter in a skillet over medium-high heat. Season the chicken with black pepper (do not use any salt). Brown chicken about 4 minutes on both sides or until lightly browned, then place into prepared baking dish (if using skin on chicken pieces then place skin-side up). In a bowl mix the preserves with dressing, onion soup and garlic until blended; pour over the chicken in the baking dish then turn the chicken to coat evenly in the sauce. Bake uncovered for about 30 minutes (if you did not brown the chicken increase baking time slightly). Serve with rice.
Preheat oven to 350 degrees F. Cut the crusts off the bread and cut into 1 inch cubes. You should have about 3 1/2 cups of cubes. Arrange bread cubes on a baking sheet and toast in the oven till light golden brown, about 10 minutes. Let bread cubes cool but leave oven on. Over medium heat in a saucepan heat the half and half, cream, salt and vanilla bean, stirring occasionally. When it reaches a fast simmer(don't let it boil), turn off the heat. Set the mixture aside for 10-15 minutes for the vanilla to infuse. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain this into another large bowl, to smooth the mixture and to get rid of the vanilla bean. Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. In a small saucepan, bring the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes. Drain cranberries and set aside. Divide the cranberries into 6 ramekins, custard cups or dessert cups, or just on the bottom of a deep baking dish, reserving enough cranberries to sprinkle on top of pudding. Next add the soaked bread and then any remaining custard in the bowl over the bread. Sprinkle with remaining cranberries. Arrange the 6 little puddings or the one large one in a hot water bath. Bake until just set and golden brown on top, about 30 minutes for the little puddings, and 40-45 for the large one. Serve warm or chilled, dusted with powdered sugar!
For the Salad: In a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more. Preheat a large cast iron skillet over high heat. When smoking, add olive oil, swirl to coat and add corn. Season with salt and pepper, toss to coat and place a lid or overturned skillet on top to prevent corn popping. Cook, carefully lifting lid to stir occasionally, until corn is darkly charred, about 3 minutes. Transfer to a plate. Divide romaine, cabbage, tomatoes, goat cheese and radishes among two serving bowls. Top with tortilla chips, lime wedges and cilantro, and serve with romesco dressing. For the Romesco Dressing: Preheat a cast iron skillet over high heat. Add 2 tablespoons olive oil and swirl to coat. Add red bell peppers, season with salt and pepper and cook until charred and softened, about 6 minutes. Transfer to a blender and let cool. Add remaining 2 tablespoons olive oil, mayonnaise, nuts, sherry vinegar, garlic and 1 1/2 tablespoons water. Blend until smooth and season to taste with salt and pepper. Dressing can be kept in the refrigerator for up to two weeks.
Put the first 4 ingredients into a plastic bag. Add the chicken, then massage the bag so the chicken is evenly coated with the marinade. Set aside for at least 15 minutes. (Refrigerate if marinating for longer period of time). Peel the potatoes and cut into 1 inch cubes. Boil gently until tender, then leave to cool to room temperature. Cook the chicken by grilling for 5-10 minutes on each side (depending on thickness) or until the outside has browned and the juices run clear. Leave chicken to stand for 5-10 minutes, then cut into bite sized pieces. While the chicken is cooking, stir the dressing ingredients together, thinning to the desired consistency with the orange juice, and prepare the remaining salad ingredients. Place the cooled well drained potato, the chicken and remaining ingredients (reserving a little cilantro to garnish) in a large bowl, drizzle with dressing, then toss gently to combine. Garnish with the reserved cilantro and serve immediately or refrigerate until required.
Spearate and mix 5 egg yolks until light yellow. Continue beating, gradually adding 3/4 cup of sugar. Dissolve Knox Gelatin in 1/4 cup boiling water and add to egg mixture. "Becareful not to let gelatin mixture cool before adding to egg mixture. I can't stress, this is a critical step to making this pie"! Add 1/3 cup Bourbon, continuing to beat. In separate bowl, beat whipping cream to equal to 2 cups. Add to mixture and continue to beat. Pour mixture in baked pie shell. **Optional - Sprinkle pie with nutmeg. Place in refrigerator and let set for 6 hours. Cut into thin slices and ENJOY.
In a large skillet over medium heat, add ground beef and season with salt and freshly ground black pepper. Break down the meat while cooking until half way done. Add red onions and saute until soft and translucent, about 4 minutes. Transfer to a colander to drain then return meat mixture back to skillet. Add chipotle puree, garlic, green chilies, taco seasoning and oregano. Stir ingredients very well before removing from the heat. Preheat oven to 400°F. To assemble the nachos, cover bottom of a deep dish pizza pan with tortilla chips. Spoon half beef mixture on top followed with 1/4 cup red peppers, half can sliced black olives and sprinkle 1 cup each of Monterey Jack and Cheddar cheese. Repeat with the second layer starting with tortilla chips, remaining beef mixture, remaining 1/4 cup red peppers and the rest of black olives. Add about 15 pickled jalapeno peppers and cover with the remaining 2 cups of cheeses. Add more jalapeno pepper (about 15 more). Transfer dish to preheated oven and bake for 7 minutes or until cheeses are melted and ingredients are heated through. Remove from the heat and garnish with diced tomato and sliced green onions. Serve with salsa, guacamole, refried beans and sour cream. Serve 4 to 6.
Add 1 cup of rice to 3 cups boiling water. Boil for 5 minutes. Remove from heat and let it sit for 1 hour. Drain. Add rice to 3 cups boiling water. Cover and simmer for 30 minutes. Drain and place rice in casserole dish. In fry pan, saute mushrooms and onion in butter for 5 minutes. Add to rice. Add cheese, tomatoes, salt and water to rice mixture. Bake at 350* for 1 hour.
1.Position the oven rack so that it is at the bottom of the oven. 2.Preheat your oven to 180°C (350°F). 3.Check that your ground almonds are as fine as possible. You can always pass them through a blender to make sure. 4.In a large mixing bowl, combine the ground almonds, salt and sugar, mixing well with a fork. 5.Next mix in the eggs (all at once - no need to beat in advance), and almond essence. 6.Line two cookie sheet with baking paper, and using a tablespoon, make round balls of cookie dough and place them on the baking sheet (leaving 2cm of space between each).Press either an almond or pistachio onto thetop of ech cookie. 7.Cook for 10 minutes on the lowest rack in the oven, then move the rack to the middle of the oven and bake an additional 5 minutes.Leave to cool on the baking sheet for at least 5 minutes. 8.Using a small sieve, sprinkle each cookie with a light dust of powder (icing) sugar.
MEATOAF. Preheat oven to 350F degrees. Heat skillet over med-high heat, add oil. Saute onion, peppers celery to soften, about 5 minutes. Add garlic; cook for 2 minutes to release flavor. Set aside. In large mixing bowl, stir together chicken and next 8 ingredients plus saute veggies. Mix until just combined; too much mixing toughens meat. Spray a 9" loaf pan with cooking spray. Spread mixture into the pan, making sure that there are no air spaces in mixture. Bake for 1 hour and 10 minutes or until a meat thermometer inserted in center register 165F degrees. Let stand 10 minutes before slicing. SAUCE. Mix all ingredients and chill at least 2 hours to blend flavors. Makes 1 cup. GYROS. Using favorite pita round, cut in half and cut for pita pocket, if needed. Slather lots of sauce inside pita. Slice meatloaf or cut into 1" cubes. Insert about 1/4 cup meatloaf, lettuce, sliced tomatoes and sliced cucumber (optional) -- ENJOY!
Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough. Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.). On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, re rolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes. Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell. Bake in 350 ° F (180 ° C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.). Additional information : Maple Chocolate Butter Tarts: Replace currants and raisins with 1/2 cup chopped bittersweet chocolate or semisweet chocolate chips. Maple Pecan Butter Tarts: Omit walnuts and currants. Add 1/2 cup chopped pecans. Nut-Free Raisin-Free Maple Butter Tarts: Omit walnuts, currants and raisins.
Heat oven to 350°. Line 12 muffin tin with paper liners. Combine flour, baking powder and salt in a small bowl and set aside. In another bowl, combine cream with extracts and set aside. Beat butter in large mixing bowl on high speed for 1 minute. Gradually add sugar and beat until fluffy. Reduce mixer speed to medium and beat in eggs until well blended. On low speed, alternately beat in flour and cream mixture beginning and ending with flour just until mixed. Stir in coconut. Fill muffin liners 3/4 full and bake for 18 to 20 minutes or until they test done. Cool in pan on wire rack. For glaze, mix all ingredients and drizzle over muffins.
Heat oven to 400 degrees. In a small skillet, saute onions in margarine until crisp tender; set aside. Cool slightly. Lightly spoon flour into measuring cup and level off with a knife. In a medium bowl, combine flour, sugar, baking powder, pepper and salt; blend well. Add whipping cream, egg and sauteed onions; stir just until moistened. On floured surface, knead dough gently 5 or 6 times. Place on ungreased cookie sheet; press into an 8" circle about 1/2 inch thick. Cut into 8 wedges; separate slightly. Bake at 400 degrees for 12-16 minutes or until very lightly browned. Brush with melted butter or margarine. Serve warm. Wonderful with soup!
Cut the pickled herring fillets into 1 " pieces. Set aside while you prepare the potato salad. Boil the potatoes and then let them cool. While the potatoes are cooling mixed the lemon juice, olive oil and salt and pepper to taste to make a simple vinaigrette. Halve the cooled potatoes and mix together with watercress and dill to taste. Toss the potato salad with the vinaigrette. Arrange the potato salad in 4 small bowls or serving plates. Top the salad with the thinly sliced onion and crown with the pickled herring slices. Garnish each plate or bowl with a whole dill sprig.