HumbleIntelligence/food-ner-1-Million huggingface dataset:
Discard any clams that are not firmly shut. Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1/2 hrs Drain& scrub the clams again under cold running water. Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine. Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth. To serve, place the clams in a shallow bowl & pour the broth over them.
Brown ground beef in a saucepan. Add remaining ingredients. Simmer for 1 1/2 hours. I like to use white kidney beans in this recipe for the contrast of color and it doesn't effect the flavor.
TO MAKE CHOCOLATE DOME. Melt chocolate in a double-boiler. Rinse a balloon clean. Inflate the balloon. Dip the ballon into a bowl of chocolate. Set balloon in a small cup, place in frig, and allow the chocolate to harden. Carefully cut the exposed balloon, deflate and remove. TO MAKE CHOCOLATE SYRUP. Boil heavy cream, dark chocolate, hazelnut cocoa spread, and hazelnut liqueur in a small pan. Place crushed hazelnuts on a plate. Add a scoop of vanilla ice cream on top. Cut hazelnut candy in half and set next to ice cream. Place dome over. Pour warm/hot chocolate syrup over the dome.
Cook the pasta (also called pastina because it's so small) as instructed on the box. Drain the water out. If using an electric stove, you can return the pot to the stove and use the residual heat for the next part. If you are using a gas stove, you'll need to turn the stove on to low. Add the other ingredients, mixing thoroughly and stirring frequently. Add more cheese to taste. Keep it on the heat for a few minutes to make sure the eggs are cooked.
Mix avocados, lemon juice, salt, and pepper. Mix mayonnaise, sour cream, and taco seasoning mix. Layer ingredients as follows. Bottom layer: Bean Dip. Second layer: Avocado mixture. Third layer: Sour cream mixture. Fourth layer: Tomatoes. Fifth layer: Onions. Sixth layer: Olives. Seventh layer: Cheese (I like to use Colby Jack cheese). Top with extra sour cream/olives/salsa, etc. if desired. Serve with tortilla chips. **This seems to be a little bit better if you can chill it for a few hours or over night to let the flavors intensify**.
Brown chops in oil. Add onions, cook 2 minutes. Mix juice, sugar,vinegar and salt. Pour over chops. Cover and simmer for 15 minutes.
Preheat the oven to 375°F. Add a little oil to the roasting pan and rub it around the inside with a piece of paper towel. Peel the skin away from the onion and throw it away. Grate the onion into a large mixing bowl using the coarse or large-hole side of a grater. Add the maple syrup, soy sauce, ketchup, mustard, Worcestershire sauce, and 4 grinds of black pepper. Mix together well. Add the ribs to the bowl one at a time and use a metal spoon to thoroughly cover the ribs with the sticky glaze. Carefully lift the ribs into the prepared pan. Put the roasting pan in the preheated oven. Bake for 30 minutes and then remove the pan from the oven. Using kitchen tongs, carefully turn over the ribs so they brown evenly. Put the pan back in the oven and bake for another 30 minutes. The ribs should be a dark golden brown and crispy around the edges. Lift the pan out of the oven. Carefully transfer the ribs to a serving plate and eat!
Prepare a charcoal grill or heat a gas grill to medium-high. Toast the bread slices on one side. Transfer bread to a work surface, toasted-side up. Reduce grill to medium-low. Top bread with the tomato, mozzarella, olives and anchovy. Drizzle with oil and season with salt and pepper. Return bread to the grill. Cover and cook until cheese is melted and bubbly, about 15 minutes. Sprinkle with basil and serve warm.
Cream together with mixer the softened cream cheese, sour cream, reserved clam juice. Beat until smooth and well blended. Stir in remaining ingredients. Cover and chill thoroughly. Serve with potato chips. Refrigerate leftovers.
Put all ingredients into food processor. Puree until very smooth (3 or 4 minutes). Dump the resulting slop into a well-greased 13x9" baking dish and spread it around with a spoon to make an even layer. Bake at 350 for 20-25 minutes. Partially cool, then cut into small (1 inch) pieces while still warm. Cool completely and remove from pan. Store in the fridge or freezer. Serve in small quantities as these are quite rich.
In a small bowl, combine the first six ingredients; rub over both sides of pork. In a large skillet, brown pork chops in oil over medium heat. Add the remaining ingredients. Cover and cook 15-20 minutes longer, or until meat is tender.
Heat oil in a large pot over medium-high heat. Saute onions and garlic until onions are tender. Add ground beef and cook for 5 minutes or until brown. Add tomatoes and cook 3 minutes or until softened. Stir in water, potatoes, buillion (optional), fish sauce (optional), vegetables (optional), salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes (stirring occasionally) or until vegetables and potatoes are tender. Serve Hot.
Heat oil in skillet, cook onions and garlic until softened, not browned. Add chili pepper and chorizo and keep cooking until chorizo is slightly crisp. Slip mixture in a bowl, add chick peas, roasted pepper, parsley, pepper, avocados, olives and vinegar. Season with salt and pepper.
Grease 3 cake layer tins well, and heat oven to 375 deg F/190 deg C,. Sift the dry ingredients together in a bowl: the flour, baking powder, salt, nutmeg and cinnamon. (NOT the cocoa). Cream the shortening, and beat the eggs in a separate bowl. Add the sugar a little at a time, beating well. Add the beaten eggs; beat in well. Add half the sifted dry ingredients. Add the milk. Mix well. Add rest of sifted dry ingredients, and mix well. (You might have to eyeball this next step). Fill 2 greased layer tins, keeping back 1/3 of the batter. Tap the tins lightly on the counter to remove air bubbles. Mix the cocoa powder and warm water (1 tablespoon each), add to the leftover one-third of the batter, and mix in well. Scrape into the 3rd cake tin. Bake the layers for 15 - 20 minutes, but test with a skewer before removing from oven. Cool, and make the filling and icing. Use the cocoa layer as your middle layer when assembling. Cream the butter, adding the confectioners' sugar very slowly with the cocoa, and beating very well until really light and fluffy. Add the vanilla, and then add the coffee 1 tablespoon at a time (in case you do not need 5 tablespoons) until the mixture is soft enough to spread. (If you'd prefer a milder taste, use milk instead of coffee). Use the layer with the cocoa added as your centre layer.
Soak bottom and top of a 3 qt clay pot for 10 minutes, drain. Toss veal with flour, salt and pepper. Heat oil in a non-stick skillet and brown meat. Place meat in clay pot. In the non-stick skillet, add onion, 1/2 the garlic and bay leaves and cook for 5 minutes. Stir in wine, chicken stock and tomatoes. Mix and cook til just warm. Pour into clay pot. Cover pot, place in cold oven. Bake at 400 degrees for 2 1/2 hours. Mix together remaining garlic, parsley and lemon rind. Sprinkle mixture over the finished stew and serve.
Preheat your oven to 350 degrees F. Grease a 9 x 5 inch loaf pan. In a mixing bowl, combine the flour, baking soda, cinnamon and salt. Form a well in the center of the mixture and add the sugar, eggs, macadamia nuts, walnuts and the oil. Add mango and slowly incorporate into the flour mixture. Pour this mixture into the prepared loaf pan and bake for about 45 minutes, or until a knife inserted into the center comes out clean. Let cool. Slice and eat!
toss all chopped vegetables with the olive oil and salt and pepper to taste, and line single-layer on a baking sheet (using parchment for easy clean-up if desired). roast vegetables at 450 for 40 to 45 minutes or until lightly browned and tender. take out of oven, let cool. take roasted vegetables and working in batches with either a submersible blender or regular blender, puree vegetables with water until smooth. add additional salt and pepper and cayenne pepper to taste.
Preheat the oven to 350°F Lightly grease (or line with parchment) two baking sheets. Beat together the shortening, sugars, egg, vanilla, and peanut butter until smooth. Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until everything is well combined. Add enough water to make a cohesive dough. Drop the cookie dough by tablepoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2" between them. Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design. Bake the cookies for 12 to 14 minutes, until they're barely beginning to brown around the edges; the tops won't have browned. Remove them from the oven, and cool on a rack.
Put potatoes and water in pressure cooker*. Cover, bring to pressure and cook 5 minutes. Release pressure, drain and spread in single layer on jellyroll pan. Sprinkle with cider vinegar. Allow to cool while you make the dressing. Cut eggs in half. Chop whites and set aside. Put yolks in a large bowl and mash with a fork. Add mayo, milk, pickle relish, pickle juice, mustard, celery salt, salt, pepper and mix well. Stir in red, yellow and green peppers and chopped scallions. Gently stir in potatoes and egg whites until well coated. Sprinkle with seasoned salt. Chill for at least 2 hours. Keep cold. * Note: if you don't have a pressure cooker, put potatoes in cooking pot, cover with cold water, bring to a boil and cook just until you can easily insert a knife.
Heat oil in a heavy pan, saute the onion until transparent. Add garlic and meat cubes, stir frequently and continue cooking until the meat browns. Add water, salt, pepper,chili flakes,split peas& cumin. Cover and simmer gently for 1 1/2 hours or until the meat is very tender and the peas are soft. Add coriander and continue cooking for 10 miutes. Serve over a mound of steamed rice.
cook the potatoes, peel and cube. chop the onion and fry in a deep frying pan until golden. (Add cubed celery and fry lightly.). add cubed potatoes, lemon juice, and salt. mix together gently until heated through.
Place potatoes in the base of a casserole dish and dot with 15g butter. Cover and cook in the microwave until tender - most microwaves have an auto feature for root vegetables. Break BBQ chicken into bite size pieces and put on top of potato and set aside. Place 30g butter and garlic in a small bowl. Microwave on high for 30 seconds. Mix in flour and chicken stock powder to form a paste. Slowly add the water, stirring constantly to avoid lumps. Then do the same with the cream. Cook in microwave for 3 minutes. Add mayonnaise and mustard and stir to mix well. Place the sauce on top of the chicken. Sprinkle on cheese and then paprika. Place in microwave for 5 minutes to heat through.
Preheat oven to 400°F. Grease bottom only of muffin cups (the 2 1/2 inch diameter size will make 12 muffins). Prepare the crunchy topping by combining all of the topping ingredients until crumbly. Set aside. In a small bowl, comine the cocoa and oil, stirring until smooth. Add the applesauce and egg, blending well. Combine the flour, sugar, baking soda, salt and cinnamon together. Stir in the applesauce mixture and nuts, just until dry ingredients are moistened. Fill the muffin cups about 2/3 full and sprinkle a heaping teaspoonful of topping on each muffin. Bake 25-30 minutes.
Coat a 2-quart round casserole with nonstick spray; set aside. Coat an unheated large nonstick skillet with nonstick spray. Heat skillet over medium-high heat. Add corn; cook about 5 minutes or until corn begins to lightly brown. Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown. Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano. Remove from heat; transfer mixture to the prepared casserole. Wipe skillet clean, add oil to skillet and heat over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin. Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side). Place chicken on top of potato mixture in casserole. Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink. Sprinkle with cheese and serve hot.
Melt chips and butter in microwave oven. Add the condensed milk and almond liqueur and stir to combine. Refrigerate till solid. Scoop or slice pieces Rolling into a size of a large marble. Set aside. In a food processor pulse almond till fine add cocoa and pulse to just mix. Place in a storage bag. Add a couple truffles at a time and shake. remove and reshape place into cute little candy cups. Serve a room temperature.
In a mixing bowl, combine the beaten egg, bread crumbs, diced onion, diced green pepper, plus the salt and pepper. Add the ground beef or ground pork; mix well. Shape equal portions of the meat mixture around each hard boiled egg; completely enclosing the egg. Arrange the meat loaves in a 13x9x2-inch baking dish. (If I'm using 90% lean ground beef, I'll lightly grease the baking dish before adding the meat loaves.). Bake in a 350° oven for 30 minutes. While the meat loaves are baking in the oven, prepare the sauce. In a bowl, combine all of the sauce ingredients. Once the meat loaves have baked for 30 minutes, remove the baking dish from the oven, and discard any excess fat. Pour the sauce over the meat loaves, and return the baking dish to the oven. Continue baking the meat loaves in the oven for 15 minutes. Once the meat loaves are done baking, remove from baking dish and serve immediately. *Note: Sometimes when I'm mixing up the meat loaves, I'll substitute 1/4 cup to 1/3 cup of plain dried bread crumbs for the soft bread crumbs. I have also made the meat loaves using either 85% or 87% ground beef. Also, if desired, you can opt to make 4 meat loaves, by just using 4 large size hard boiled eggs, and shaping a 1/4 of the meat mixture around each hard boiled egg. Arrange the meat loaves in an 8 or 9-inch baking pan, and bake as stated in cooking instructions. *Additional Note: Also, I did want to mention, when it comes to preparing the medium hard boiled eggs, I let the eggs come to a boil in a saucepan of water, I then remove the pan from the heat, cover the pan, and let the eggs sit for 9 minutes. Afterwards, I place the eggs in cold water (which I also added ice cubes to it), and let the eggs sit for 15 minutes. I then remove the eggs, peel them, rinse them under cold water, and pat them dry with paper toweling before I proceed to make the meatloaves.
In a skillet, heat oil, then brown steak on all sides. Transfer to slow cooker. Reduce heat to med-low, then add onion, carrots, celery, salt and pepper to pan, then cover and cook until veggies are a little softened - about 5 minutes. Sprinkle flour over the veggies and cook for 1 minute, stirring, then add tomatoes, reserved juice, and worchestershire. Bring to a boil, stirring until thickened, then add bay leaf. Pour tomato mixture over steak into the slow cooker and cook on low 8 - 10 hours or on high 4 - 5 hours, until meat is tender. Discard bay leaf and serve with crusty bread or buttered noodles.
Cook Noodles in salted water according to package directions, approx 10-15 minutes. Drain well and place in a container (chafing dish or skillet) large enough to allow enough room to toss slippery noodles without accident. Place over low heat or sterno. Add butter in several hunks to the noodles and stir gently until it melts and coats them well. Add the cream and stir in a generous amount of black pepper. (Use a peppermill here if you have one). Add the cheese, saving a small amount for later use on top of portions (Cheese is sometimes grated into the dish, but I like to have mine ready). Stir as mixture thickens and clings to noodles. Serve immediately. Pass the remaining cheese.
Fry each tortilla 2 minutes in hot oil, until heated through but still pliable. Drain on paper towels. Saute beef and onion in oil. Drain off grease. Add zucchini and saute 5 minutes more. Spoon the sauce into the 12 tortillas. Sprinkle the Monterey Jack cheese on top of the sauce and then roll the tortillas up and place in a shallow baking dish. Pour enchilada sauce over tortillas. Sprinkle with extra Monterey Jack cheese and bake at 350 degrees for 15 minutes.
Wash and soak the moong dhal in plenty of water and leave to stand for 11/2 hours. Drain well. Melt the butter over medium heat and fry the onions, green chilli, and cinnamon, till the onions are light brown. Add the turmeric and garam masala, stir well. Add the dhal, chilli powder and salt. stir and cook for 3 minutes. Add the water and tomatoes, bring to the boil and cook covered for 30 minutes. Defrost the spinach. Heat the oil over medium heat and fry the mustard seeds till they start to pop. Add the garlic and allow to just brown, add the dried chillies and spinach, stir well, cover the pot and cook for 5 minutes. Add the spinach to the dhal cover and cook over pow heat for 10 minutes Stirring from time to time. Serve.
Pour the entire can of pears-- juice and all-- into a blender or food processor. Pulse until you reach the desired consistency, I do a few rough chops to get them mostly pureed but still a little bit of fruit in there. Add the honey and spices and pulse again. Pour into ice pop molds for pear-sicles, or silicone cups or ramekins for Italian ice style, and freeze for at least 4-6 hours or overnight. This yields about two generous servings, or 5-6 2-oz ice pops.
Heat olive oil in a wide, heavy skillet. Add the onions, 1/8 tsp salt and a few grinds of pepper. Cook, stirring often, over medium-heigh heat, until onions are browned and sticky/crispy, about 15 minutes. Remove pan from heat. Meanwhile, in a second wide, heavy skillet, melt butter. Add all the mushrooms, garlic, 1/8 tsp salt and a few grinds pepper. Cook over medium-high heat, stirring frequently, until mushrooms are richly browned, about 15 minutes. Increase heat to high, pour in cognac and cook until liquid disappears, 1 minutes. Remove pan from heat. Split buns; lay them open-faced on a broiler rack. Cover both halves with cheese. Slide under the broiler just until cheese has melted, 1 to 2 minutes. Set buns on serving platter. Heap mushrooms onto each bottom bun. Top with onions. Cover with top bun. Enjoy.
Preheat oven to 375°F. In a bowl, cream the butter. Incorporate the 1/4 cup brown sugar and 1 1/2 cup flour. Put this mixture in a greased cake pan of 8 inches press firmly on the bottom and sides. In a saucepan, cook rhubarb 15 minutes with the 1 1/2 cup brown sugar at medium heat. Let cool. In a bowl, mix eggs, 3 tablespoon flour, salt, milk, melted butter and cooked rhubarb. Pour slowly in the cake pan. Cook 45 minutes and let cool. Cut in 64 squares.
Drain canned beans and set aside. Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder. Shake vigorously in a covered jar or blend well. Add green pepper and onion to dressing and set aside. Arrange beans in a shallow bowl and pour dressing over top. Cover; refrigerate no less than 1 hour to allow flavors to blend.
Preheat oven to 400 degrees. Put the butter in a 13 x 9 x 2 baking dish and place in the oven to melt. In a plastic bag or sturdy grocery bag combine the chestnut flour, paprika, onion powder, garlic powder, salt and pepper. Place 1 or 2 drumsticks at a time in the bag and shake until evenly coated. Transfer to the baking dish. Bake 30-45 minutes depending on the thickness of the drumsticks. Turn the chicken pieces and bake a further 10-15 minutes or until lightly browned and crispy.
Dissolve the sugar in 1 cup water and bring to a boil in a small saucepan. Reduce the heat to low and cook until the mixture turns syrupy, about 5 minutes. Remove from the heat. Place the tea bags in the saucepan and let the mixture come to room temperature. Refrigerate until cold, about 2 hours. (Syrup will keep up to one month stored in the refrigerator in a container with a tight fitting lid.). Spoon 3 tablespoons of the cold Earl Grey simple syrup into each Champagne flute. Garnish with a thin slice of lemon. Carefully pour 5 ounces of champagne or wine into each flute.
Mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a Pyrex serving bowl; set aside. Saute chopped green peppers and onions in butter until tender. Pour entire contents of pan (butter and all) on top of corn mixture. Do not stir into the corn mixture. Let it set on top of it. Gently spread it over casserole. Stir sour cream until it is somewhat spreadable. Gently spread over the butter, onion, green pepper mixture. If it mixes a little it is okay, just don't stir it together. Top with shredded cheese. Cover and bake at 400° for 30 minutes. Casserole should rise like a souffle and bubble around edges, cheese should be nicely browned. Make take lid off for the last 5 minutes but make sure to watch the cheese so it won't get too dark!
Boil the pasta in 2 quartes of salted water for 13 minutes or until tender. Add finely diced garlic to the olive oil in a pasta dish. Drain the pasta, add to the garlic oil, and toss. Add olives, toss again, and top with prosciutto. Toss until everything is coated with the oil. Add the parmesan cheese last and serve.
Heat the olive oil in a large soup pot over medium heat; saute the onion, celery, garlic, jalapenos, and carrots for about 3 minutes. Add in the 10 cups water, the soaked and drained beans, ham bone (or sausage) tomatoes, ginger, salt and pepper. Bring mixture to a boil over high heat; lower heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours. *Soup can be made up to 4 days in advance and refrigerated; it can be frozen for up to 2 months. To serve, reheat and add water or stock if it has become too thick.
Melt butter & chocolate together over low heat. Stir in sugar, then blend eggs with the chocolate mixture. Add salt, vanilla, & nuts. Pour into a well-greased 9-inch glass pie plate. Bake at 350F for 45 minute. SErve with ice cream or whipped cream.
Be ready for some simultaneous burner action! Get two saucepans ready with the 4 cups of water, 2 cups in each. Put the 1/4 tsp table salt in the one that you're going to cook the rice inches. Put the rice in the boiling salted water, and stir in 1 tbsp olive oil. Mix it up perfectly then cover. In the other pot, put the lentils inches. Cover both pots, and set the timer for 20 minutes. You're going to leave the rice alone until the time's up-- but check on the lentils and stir them every 5 minutes, covering when done. When the time's up, drain the lentils about halfway. Put them in a large mixing bowl. For the rice, turn the burner off and let it sit there for a few minutes. Drain and rinse the rice-- now, you're going to see a lot of purple/black liquid come out. Don't be alarmed, this is natural from black rice, not a manufactured dye or anything. Put the rice in with the lentils, and mix the bowl up. With a potato masher, mash up the contents as best as you can- mash and stir constantly, and get most of it mashed up really well but leave a lot of whole pieces of rice and lentil in there for texture. Stir in the minced garlic, kosher salt, and tahini until perfectly melded. Add the 3/4 cup flour and stir together, the mixture should be stickier now. Add the dry seasoning ingredients to the mixture and blend together. Put the veggies into the mixture and mix up. Put the remaining 1/2 cup flour into the bowl and mix it up, so it's thick and pasty now. Let the mixture sit for about 10 minutes, and while it's doing that preheat the oven to 350 and make sure the rack is in the center. With your hands, form patties about 4-5" and put directly onto a cookie/baking sheet greased with cooking spray. Bake for 15 minutes. (This part took me twice as long because I only had room for 6 patties with my convection oven.).