HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the onion into bite-sized pieces. Cut the carrot into 3/4 inch (2cm) half rounds. Finely chop the garlic and ginger. Heat the oil in a pan. Before it gets very hot, add the garlic and ginger, and saute until fragrant. Add the onion and carrot, and saute another minute or so. Add the water, cover the pan, and simmer 10 minutes, until carrot becomes soft. Remove the pan from heat and add the curry roux, stirring until it is completely dissolved. (I found it best to break sections of the roux in smaller pieces and place one of them in a seperate bowl to pour some hot broth on it from the heat to melt it evenly before stirring it back into the big pot.) Return the pan to the fire and add the beef, one slice at a time, as this makes it more tender. Stir well and cook until heated through. Serve with hot white rice and garnish with little Japanese red pickles and or Japanese pickled scallions; purchased at most asian markets--compliments the dish with its sweet/salty flavor with a crunch. (Optional).
Saute the celery, onion, and mushrooms in the corn oil for a few minutes. DO NOT BROWN! Add the milk and mushroom liquid to the cream of mushroom soup and stir until smooth. Combine the liquid with the mushroom mixture, then add the nuts and the chow mein noodles. Pour into a greased casserole dish and bake in a preheated 350 degree F oven for 20-25 minutes.
Prepare your jars and lids for canning. This recipe makes approximately 8 cups. Remove the stems from the strawberries, and crush to 2 1/4 cups. You can crush with a potato masher, food processer, or my favorite way, by hand. Chop rhubarb (you'll need it to measure 1 3/4 cups), place in saucepan with 1/2 cup water, bring to boil and boil about 2 minutes, or until rhubarb is soft. In a large (6- or 8-quart) pot, combine the strawberries, drained rhubarb, sugar, and butter if using and bring to a full rolling boil over high heat. Add the pectin and bring back to a boil. Boil for one minute and then remove from the heat. Skim off any foam (if you used the butter, there may not be any foam) and pour into your prepared jars leaving 1/8 inch headspace. Wipe jar rims and threads, cover with two piece lids, screw bands on and boil in a canner for 10 minutes. Remove jars from canner and allow to sit overnight. Check the seal, if any jars did not seal, place in the fridge and use immediately. Store properly sealed jars up to one year in a cool dry place.
In a small bowl, stir together the mayonnaise and wasabi powder until well blended, then stir in green onion; set aside. Rub the tuna steaks with 1 tablespoon of the sesame oil, then sprinkle with 1/4 teaspoon of the five-spice powder. Let the wasabi mayonnaise and the tuna steaks stand for 15 minutes at room temperature to allow the flavors to blend, or cover and refrigerate for up to 1hour; if refrigerating, return to room temperature before grilling the tuna and assembling the panini. Preheat the sandwich grill. Arrange the tuna steaks in the grill, close the top plate and cook until seared on the outside and about 1/4 inch into the interior, 8-10 minutes (time may be less, so watch closely). Transfer immediately to a plate; leave the grill on and clean the grill plates. Place the rolls, cut side down, on a work surface and brush the crust sides with the remaining 1 tablespoon sesame oil, then sprinkle with the remaining 1/4 teaspoon five-spice powder. Turn and spread the wasabi mayonnaise on the cut side of each roll, then layer 1 tuna steak, half of the pickled ginger, and half of the watercress over the mayonnaise on the bottom half of each roll. Cover with the top halves of the rolls, mayo side down, and press to pack gently. Place the panini on the grill, close the top plate, and cook until the bread is golden and toasted, the ginger and tuna are warmed through, and the watercress is just slightly wilted, 2-4 minutes. The tuna should not cook much further; place on warmed plates and serve at once.
Heat oil in a small non-stick skillet over medium heat. Sprinkle Mrs. Dash and bacon salt over both sides of chicken breast. Add chicken to heated skillet and cook chicken until done through, about 10-15 minutes, turning to brown both sides. Remove and let cool until warm not hot then slice or shred into bite-size pieces. Add lettuce and remaining vegetables to a large salad bowl, top with cheese and chicken. Dress with vinaigrette and toss to coat everything with the dressing.
Scrub/wash potatoes and then dry. Poke with fork so they don't burst. If desired, rub potatoes w/optional seasonings, I use a bit of oil and sprinkle them with kosher salt. Place potatoes in slow cooker. (no foil wrapping necessary). Cover, cook on low 8-10 hours. Other tips: Wash potatoes night before, for quick prep the next day. The skins come out a bit soft so be careful when you remove them. I used russet potatoes and they came out great.
Place onions, garlic and salt in nonreactive soup pot. Cover and cook on medium heat for about 10 mins, stirring often, until the onions are translucent. Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2 inch cubes. If you have 5 cups or more of cubed squash, increase water by 1/2 to 3/4 cup. Add the squash, jalapeno, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste. Serve each bowl topped with a dollop of sour cream and a sprinkling of grated cheese.
Pour the cream into a large heavy skillet or saucepan and place over medium-high heat. The cream will rise before it begins to boil; just stir it to keep it from overflowing. Once it begins to simmer, add the herbs, salt, peppers, green onions, and parsley, and continue to let simmer until it becomes thick, 7-8 minutes. Stir in the shrimp and let cook 3-4 minutes, then add the crawfish. Mix well and let cook 2-3 minutes. Gently fold in the crab meat (you paid a premium price for it, so don't destroy those precious lumps). Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently until it has melted. Preheat the broiler. Pour the hot seafood mixture into a large ovenproof dish or individual ramekins. Sprinkle the top with the Parmesan cheese and glaze under the broiler. Serve immediately. *******Additional Notes: This dish should really be prepared fresh. It doesn't take long to make, and your guests or family will enjoy watching you prepare it. You don't have to use all three kinds of seafood, either. Try it with just one or two of them, increasing the amounts, or substitute other kinds of seafood that are readily available.
Cook bacon until crisp and remove from pan. Drain on paper towels. Saute onion in drippings. Add brown sugar, vinegar and green beans. Crumble bacon into mixture. Simmer 20-30 minutes. Garnish with almonds and pimento, if desired.
Add the brandy and Kahlua to the hot coffee. Quickly top with whipped cream.
Warm butter and olive oil in a large pot. Add broccoli (chopped into small piece) and onions and saute for a few minutes. Add the vegetable stock and and simmer until the broccoli is cooked (20-30mins). Pour into a blender and puree. I like it a little chunky so I do a quick puree. Return to pot and add the Worcestershire sauce, heavy cream and cheddar, nutmeg, salt and pepper. Simmer on low for 15-20 minutes. Stir in sherry and parsley and remove from heat. Garnish with Sprig of parsley and any remaining crumbled aged cheddar!
Place chicken breast, brine, olive oil and pepper in resealable bag. Marinate in refrigerator overnight. Preheat oiled BBQ grill to medium. Meanwhile remove the chicken from brine and pat dry. Discard brine. Place chicken on surface and brush with mustard. Lay 2 pickle quarters, 2 sticks cheese, and 2 strips of onion along the shorter edge of chicken breast and roll jelly roll style. Secure bundles with toothpicks. Place on preheated grill. Sear on all sides and reduce heat to low. Cook until chicken is no longer pink inside, about 15 minutes. Remove and let sit 5 minutes. To serve, slice on diagonal and arrange on serving dish. CHIPOTLE MAYO DIPPING SAUCE: Combine dipping sauce ingredients and serve.
Stir butter and brown sugar over medium heat until butter is melted; add water; cook until mixture bubbles. Cool. Spray a 13x9 baking dish with non-stick cooking spray. Pour in syrup mixture, lay peach slices in dish; cover with bread cubes, completely covering the peaches. Mix remaining ingredients and pour over bread. Push the bread down so it soaks up the mixture. Cover; refrigerate overnight. Bake at 350F for 40 minutes.
Dissolve sugar and salt in the water. Stir and dissolve. Add the fillets and refrigerate for minimum of 1 hour and up to 4. About an hour before marinating is complete start up smoker. You are looking for a temperature of about 200 F and no higher than 225°F. Use a good hard wood of your choice. I use pecan most of the time. Alder, hickory, mesquite and cherry are all nice. Mix up the salt, pepper and cayenne. Take out the Fillets, rinse then pat dry. Drizzle olive oil on a platter. Place fish on the platter and slide em around to oil the bottoms. Generously coat the tops only with honey. Sprinkle the mixed seasonings on top only. Place fillets directly on grate of prepared smoker and smoke for 1 hour.
- Microwave milk and water 1 minute until steaming. - stir in sugar and vanilla. If you are going to use stevia instead of sugar : - In a bawl put skimmed powdered milk - Add water gradually and beat until it reaches condensed milk thickness. - Microwave 1 minute. - Add stevia and adjust to taste.
Preheat oven to 350 degrees. Mix all ingredients together. Bake in a greased 9x13 pan for 20-25 minute.
Cut chicken in 1" cubes. Drain pineapple, reserving 1/3 cup juice. Set pineapple aside. Combine pineapple juice and next 4 ingredients for marinade. Marinate chicken for at l east 1 hour. Arrange chicken, pineapple chunks and vegetable on skewers. Reserve marinade. Place kabobs on broiler grid. Brush kabobs with marinade broil under flame 10 to 12 minutes, turning and basting several times while broiling. Serve over rice, if desired.
In a good-sized pot, melt butter with oil over medium heat. Wait till the foam from the butter calms down, then add leeks, cook until wilted slightly, and bright green, add garlic, cook for 1 minute. Add 4 Tbsp flour, cook a minute or two, stirring constantly so it doesn't burn, until it turns a richer colour of yellow. Next, gradually, while stirring, add chicken stock, until all is incorporated, and you do not have lumps. Use a whisk if necessary. Add potatoes, savory, nutmeg, salt and pepper. Cook till potatoes are tender, with the lid ajar, over medium-low heat. Remove about a cup of the potatoes. Stir in 1 cup heavy cream. Mash the reserved 1 cup of potatoes slightly, then stir back into the soup. Check for seasoning and serve!
stir drink mix and water until dissolved. beat lemonade mix and ice cream on low until blended. stir in whip topping. freeze until mixture firms, then spoon into crust. freeze 4 hrs. let stand out for 10 min. before serving. garnish w/ lemon slices.
Melt butter in very large pot over medium-high heat. Add minced garlic and jalapeno; stir until garlic is golden, about 2 minutes. Add tomato sauce, wine, and lemon juice and bring to boil. Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open). Add basil and lemon peel. Season with pepper. Transfer clams and sauce to large bowl and serve.
Slice and toast bagel. Spread both sides with cream cheese. Top on side with cucumber slices. Sprinkle with salt and pepper. Note:. My favorite bagel is the "everything bagel", the onion or the sesame, but use whatever bagel you fancy. I keep the skin on the cucumber, but peel it if you like.
Pour water into a large pitcher, add sugar and stir until all the sugar has dissolved. Chill for at least one hour. Using a zester or grater, remove the zest from all the limes, making sure to only get the colored zest and not the pith. Squeeze the juice from the limes and add to the sugar water, along with the zest. Stir well and chill until needed. Serve over ice in a tall glass. Garnish with lime slices.
Put all the ingredients in a jar and seal tightly. Place in a cool dark spot and steep for 3 months. Strain and let apricots drain. The apricots can later be used to dip in chocolate.
Heat oil in a large kadai. Add sliced spring onion bulb, French beans, carrots and cabbage and saute. Add noodles and toss. Add soy sauce and mix well. Season with salt and pepper powder. Add capsicum juliennes and chopped spring onion leaves. Mix. Add vinegar and mix. Serve hot.
Cut the peppers in half length wise. Blanch in boiling water for 5 minutes. Remove to paper toweling cut side down. When cool enough to handle sprinkle insides with salt. Brown ground meat and sausage together in a large skillet. When no longer pink add the spaghetti sauce and mushrooms. Simmer for several minutes til everything is hot and blended. While sauce simmers mix ricotta, egg, seasoning and 1/2 cup of mozzarella together, blend well. Place peppers in a sprayed 9x13 casserole or baking pan. Fill each by layering meat and cheese mixture. Bake at 350°F for 15 minutes remove and top each pepper with the remaining cup of mozzarella cheese. Return to oven and bake an additional 15 minutes or until cheese is melted and starting to brown.
Shake all ingredients in shaker (except mango slice). Pour into well chilled martini glass. Garnish with mango chunk.
MIx all of the ingredients for the grape leaf beef (except the grape leaves) thoroughly. Roll into 1/2 ounce logs and wrap each log with a grape leaf. Skewer the grape leaf beef and grill on both sides until done, about 6 to 8 minutes. Set aside. To serve, place one leaf of each herb in each of the lettuce cups. Remove the beef from the skewers and stack them on top of each of the lettuce cups 2 by 2 by 2. Prepare Lemon Grass Sauce - reference recipe # 316596 and pour into a ramekin and place on the plate next to the beef. Stack the carrots and jicama on the plate. Wine recommendation: Pair with a spicy red, e.g. South African Pinotage from Hamilton Russell or Diemersdal.
In large skillet, melt 2 Tablespoons margarine. Cook onion in margarine until tender. Stir in broccoli cheese soup, milk, potatoes and pepper to taste. Bring to a boil. Reduce heat to low. Cover; simmer 5 minutes stirring occasionally. Sprinkle with cooked crumbled bacon. Garnish with parsley, if desired.
Put all vegetables in food processor or mini-chopper and mince finely. Heat butter substitute in 2-quart saucepan, saute' vegetables until just cooked to crisp-tender, about 5 minutes. Add flour and stir well, then slowly add almond milk, stirring well, and cook until slightly thickened, about 5 minutes. Add seasonings and sherry, cook 5 minutes more. Sprinkle with almonds when serving.
Mix sour cream and cream cheese together and spread in pie pan or any other oven safe dish u like. Cover with sauce and any other pizza toppings of your choice. Top with cheese. Bake in oven for about 15-20 mins till cheese is hot and bubbly. Serve with chips.corn chips taste the best.
Beat egg whites and salt until very stiff. Add sugars and beat until ver stiff. Add vanilla. Fold in chocolate chips and nuts. Form preferred size and bake on cookie sheet for 1 hour at 200 degrees. Let cool in oven.
Grill or toast bread slices. Rub grilled bread with garlic halves, then rub tomato halves into bread; really mash them on there- the idea here is to soak the bread tops with the tomato juices. Discard tomatoes. Drizzle bread with good olive oil to taste, then sprinkle with some sea salt. Serve hot. Now you're in heaven!
Combine all ingredients in your crock pot, cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. NOTE 1: If cooking on High, place celery in dish in microwave with 1 tbsp water, cover and microwave until celery is slightly soft before adding to crock pot. NOTE 2: If soup is a little too thick, add more water and allow to cook for an additional 15 minutes.
Brown sausage in a pre-heated pan. Drain fat and set sausage aside. Add cream to the hot pan and continue to cook over low heat for 4 minutes. Add saffron and reduce sauce to the desired consistency. Chop sausage and add it to sauce. Remove cooked pasta from pot, retaining a portion of the water. Immediately add pasta to sauce and season with Parmesan cheese, salt and freshly crushed black pepper. (Thin sauce with pasta water if needed.). Transfer to large serving platter, garnish with chopped parsley and serve.
In a large mixing bowl stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Fold in 1/2 cup Cool Whip Lite. Add fruit cocktail. Mix gently to combine. Pour mixture into piecrust. Refrigerate until ready to serve. When serving, top each piece with 1 tablespoon Cool Whip Lite.
Mix cherries with sugar, flour, salt, cinnamon and tapioca. Might look kind of funny, but that is ok. Pour into unbaked pie crust. Dot with butter. Bake at 375 for 35 minutes.
Cut chicken pieces into 1 inch bite size and place in 1 gallon freezer bag OR air tight container. Put everything, except the chicken and cream cheese, into a mini food processor and combine thoroughly. If you don't have a food processor, make sure that the dried rosemary and garlic and chopped fine. Empty marinade into freezer bag and seal tight, getting as much air out as you can. Let marinate for 2 hours OR put in freezer to use at a later date. Empty chicken and all the marinade into a slow cooker and cook on high for 2 - 4 hours. Turn of the slow cooker and add cream cheese. Allow it to melt and then stir to combine. Enjoy over your favorite pasta or rice.
Put hamburger meat in a bowl and add garlic, salt and pepper. Mix together with your hands until just blended. Make 12 patties no more than 1 inch thick. Spread cream cheese in the center if 6 patties, approximately 1 oz. per patty. (Don't spread all the way to the edge). Put remaining patties on top of the cream cheese and seal the ends all the way around with your fingers. (Don't pinch too hard or the ends will be too thin). Grill on high to your desired taste. (About 8-10 minutes). Note: It takes a little longer than normal for the meat to cook inside because of the cream cheese.
Line an 8x8-inch square baking pan with aluminum foil. Lightly coat the bottom of the foil with butter. In a medium size saucepan, combine the vanilla chips and the sweetened condensed milk. Cook over medium heat, stirring frequently, until the vanilla chips are melted. Remove the pan from the heat and continue to stir (to remove any lumps that might be left from partially unmelted chips). When chips are completely melted, stir in the peppermint extract and crushed candy canes. Spread the fudge mixture evenly in the bottom of the prepared baking pan. Dot the top of the fudge with several drops of food coloring. (NOTE: I used about 9 drops of food coloring. But feel free to reduce or increase that, depending on the amount of swirling you wish in your fudge). With a butter knife, cut through the fudge and food coloring, making a swirling pattern throughout the fudge. Chill for 2 hours. Remove the fudge from the baking pan by lifting the foil from both ends. Transfer fudge to cutting board, and cut into 1-inch squares.
Crunch pack of Fritos. You don't want them in crumbs but you want them broken up a bit. Slice open side of package. Pour in greasy chili. Squeeze in one hearty squirt of mustard. Sprinkle onions on top. Top it all with cheese. Grab a plastic spoon and stick it in the middle and you're ready to enjoy a genuine Frito Pie.
3 lbs large Idaho potatoes, a scant 2/3 cup (not quite 2/3 cup) of pasta flour, 2 eggs,3/4 to 1 cup of soft blue cheese,3 tbsp chopped mixed herbs (chervil, parsley, chives, basil),Salt and pepper,olive oil, to drizzle and fry. 1 tbsp butter Bake the potatoes in the oven until the skin is crisp on the outside and the potato is soft and fluffy in the middle. Scoop out the flesh then pass through a mouli until completely smooth and there are no lumps (a food mill would also work for this). Lay the potatoes out on the work surface and dust with flour. Mix together. Make a well in the middle of the potato and flour mix. Beat the eggs and cheese together and pour into the well. Gradually fold together the potato and flour mix into the wet ingredients then add the herbs and seasoning to taste. Scoop the mixture into a bowl and cool until firm. Shape the mixture into long sausages, about 1.5cm thick on a lightly floured surface. Cut into 2-3 cm lengths with the back of a knife so the ends are blunted a little. Bring a large pan of salted water to the boil. Add the gnocchi. As soon as they float to the surface, give them another 30 seconds then fish out with a slotted spoon into a bowl of ice-cold water. Repeat with the rest. Drain then dry completely with kitchen paper or in a clean tea towel. Toss in a little olive oil. Heat some oil and the butter in a frying pan and brown the blanched gnocchi for a few minutes, turning them, until nicely caramelized all over. To cook chicken, 2 chickens (both chicken breasts, bone in),Small bunch of thyme,2 sprigs of rosemary, 1 bay leaf,1 head of garlic, halved horizontally,2 lemons, sliced,1 tsp white peppercorns,1 tsp coriander seeds,sea salt and black pepper,2 tbsp olive oil,2 tbsp butter. Season the chicken with salt and pepper. In a baking dish, combine all other ingredients and then add the chicken on top. Place in a 375°F oven and roast for 20-25 minutes. Remove from oven and let rest for 10 minutes. Garnish per plate, 2 baby carrots,1 salsify baton,1 baby leek, A few white mushrooms (or other seasonal variety), chopped, Olive oil, A few truffle slices, if available Blanch the carrots, parsnip and carrots in boiling water for 1-2 minutes then dip in ice and water bath to stop the cooking process. Then saute them with the mushrooms in olive oil and check for seasoning. To serve, carve the breast meat from the bone and arrange the chicken with the herb gnocchi, pan-roasted baby carrots, leek, parsnip and mushrooms then scatter with a few slices of truffle, if available.
Mix all ingredients together and spoon into a 12 x 8 inch baking dish. Bake at 425 degrees for 25 minutes, voila!
Coat the beef with the flour. Brown in oil in a large dutch oven or stew pot. Add onion & cook until soft & translucent. Add garlic and stir. Add all ingredients through water. Bring to boil. Partially cover & simmer for 1 hour. Add tomatoes, potatoes, and carrots. Simmer uncovered for 30 minutes, or until vegetables are soft. Stir in parsley and salt to taste. Enjoy!