HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large stock pot, heat 1 cup of brandy on high heat until the liquid is almost entirely reduced (~3-5 minutes). Reduce heat to medium and add the stick of butter. Dice the onion and mince the garlic. Add to the pot when the butter is melted. Cook until onions are soft, stirring occasionally. While the onions cook, wash, but don't peel, the carrots. Cut them into 1" to 1.5" pieces, then slice in half the long way (resulting in 1"-1.5" long half-moon shaped pieces). Set aside. Once the onions are soft, add half of the chicken broth and whisk in the flour (it will probably remain a bit lumpy). Add the remaining chicken broth and the remaining cup of brandy. Whisk again and add the carrots. Let the mixture boil on medium for ~45 minutes or until carrots are soft. Stir every few minutes to avoid burning the flour to the bottom of the pot. Puree the entire mixture in a food processor. (It takes me three rounds to puree it all). Mix for ~10 seconds, scrape the sides, and then mix for another 10-15 seconds. If doing it in batches, grab a large mixing bowl to pour your pureed product into. Clean out your stock pot (be sure to get all the flour out). Pour the pureed mixture back into the stock pot and heat to medium. Be sure to keep stirring, or the thick mixture will pop and splatter at you. Not fun. Add your spices to taste and simmer for about 5 minutes. (If using crab, add it with the spices.). Add the cream and stir until completely mixed. If adding scallops, cook them however you like, (I melt some butter in a pan and fry them on medium for 60 seconds, flip them over and heat another 60 seconds) then shred them up and add them to the bisque last thing. For added flair: After you have ladled the bisque into bowls, you can swirl a drizzle of extra cream onto the top in a fun pattern.
Cook the pasta as directed on box. Drain the pasta and return to pot, or to a serving bowl. Stir in remaining ingredients as listed above, mixing after each addition.
Combine flour, cornmeal, sugar (if using), baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Stir in cheese and chives. Mix in milk, eggs, and oil. Add hot sauce, rosemary, garlic, parsley, and Old Bay seasoning to your preference. Pour 2 cups of batter onto large (4 square) Belgian Waffle Maker, less for smaller makers. For best results, serve immediately. Alternately: keep warm in a 200 degree oven. Cool to room temperature before storing in an airtight container or freezing.
To make the lemon sauce combine, the Soya sauce, lemon juice and zest, garlic and the oil. Mix well and keep in fridge for 30 minutes before use. Toss chicken in the seasoned flour. Grease a large ovenproof dish and arrange chicken in a single layer. Melt butter and spoon over chicken. Bake uncovered in a hot oven for 25 minutes. Turn chicken over, spoon over the lemon sauce and return to oven for another 20 minutes, basting occasionally. Serve with salads, i.e. coleslaw, potato salad, tossed salads, and crusty bread.
Preheat oven to 375°F. Place pumpkin in large bowl and add the white sugar, egg yolks and cinnamon; beat well with mixer until thoroughly combined. Add the cream, melted butter and whisky and combine well. In another large bowl and with clean beaters, beat egg whites until stiff. Sprinkle cornstarch over beaten egg whites and fold this mixture into pumpkin mixture. Pour into pie plate lined with pie crust-- I use a 10-inch Pyrex deep-dish glass pie plate and it fills it-- and carefully place in oven. Bake for 1 hour; centre should be set at this time.
In a small saucepan over medium heat melt the butter and then whisk in the flour. Quickly whisk in the milk and cook, whisking until thickened. Add chives, shrimp,sherry, salt and cayenne. Spoon into buttered ramekins or baking shells. Sprinkle top with wheat germ and cheese. Bake at 350 degrees for 15 minutes. Can be done ahead and refrigerated till ready to pop in the oven.
Preheat oven to 350. Place garlic, salt, black pepper, mustard in a grinder, and grind up. Pour 2 bags of chips onto cookie sheets and put in oven to heat them up. When oil is visible on the chips about 5 to 10 minutes, take them out of the oven, and sprinkle with the garlic spice. Let them cool and serve.
To make my chicken, I put 5 drumsticks (frozen) in the crock pot on low with the 2 cans of Rotel. These cooked for 7 hours when the chicken was nice and tender. I took out the bones and put it in a bowl with 1 cup of the cheese, the onions, and a little of the tomato mixture from the crock pot. Now, take the 6 corn tortillas, spread a thin layer of the shortening on them, place them on a microwave safe plate and cook for about 1 minute (until they are warm and soft). Take 1 tortilla and put 2-3 spoonfuls of the chicken/cheese mixture in it, then roll the tortilla like a cigar, and place it seam side down in your pan (I used a 1 1/2 quart pan--you can use a larger one if you are doubling the recipe) continue previous step with the rest of your tortillas. Mix 1/4 cup of crock pot tomato mixture with your sour cream. Pour this mixture over your enchiladas. top with the rest of your cheese. cover with foil and cook for 25 minutes at 350 degrees.
Wash and scrub the potatoes, towel dry and slice about 1/4 inch thick, best with a madolin. Peel onions and slice about 1/4 inch thick with a mandolin. Remove as much paper skin from garlic as possible with out taking apart, slice as a whole on mandolin, pick out the rest of the skin and the base of the bulb and discard. Spray casserole with veggie spray and place a layer of potato slices on the bottom. Mix the onion rings and the garlic slices to gether and place a layer on top of the potatoes. Season with salt and freshly ground pepper. Sprinkle a few cubes of havarti cheese and a couple of slices of parmesan cheese and some butter cubes on top. Repeat layers ending with cheese and butter on top. Whisk together mushroom soup, milk and parsley, until combined. Pour mixture carefully over top of potato onion layers. Carefully lift layers to allow mixture through if necessary. Place casserole on middle rack in 325f degree oven for 3 to 4 hours or until potatoes are tender and top is browned and crisp.
Pour brandy into a crock; add 1 cup of the sugar and 1 cup ripe strawberries. Stir thoroughly. Add the remaining fruits when each is in season with 1 cup of sugar for each cup of fruit (additional brandy is not neccessary), stirring well after each addition.
Heat oil in skillet. Cook chops 10 minute or until browned. Add onion and cook until tender. Add soup and water. Heat to a boil. Cover and cook over low heat 5 minute or until chops are done.
Combine beef with wine, vinegar, onion, carrot, celery, garlic, clove, bay leaf, pepper and sage. Allow to marinate for 24 hours or up to 5 days. Strain and reserve marinade. Remove clove and bay leaf. Discard. Saute meat and vegetables in oil until well browned. Add tomato paste and flour and simmer for 10 minutes. Add reserved marinade and simmer for 1 hour. Add prune juice and simmer for 30 minutes. Serve over rice or noodles.
Preheat BBQ on medium high heat. Toss chicken wings in medium sized bowl with all ingredients. Cook wings turning frequently for 30 to 40 minutes until fully cooked and golden brown.
In a saucepan, on low temperature, add wine, and gradually dissolve sugar and honey. Add orange juice, olive oil, cinnamon, anissed and walnuts. Mix well and remove from heat. Mix together flour and baking powder and add slowly to the saucepan. Combine well. Shape into small round balls and flatten, place on oiled cookie tray. Bake in preheated oven for 40 minutes at 110° C (225° F). Remove from oven and sprinkle with sugar. Cool. Keep in cool place in airtight jars.
Preheat oven to 450 degrees. In shallow baking or roasting pan, thoroughly blend all ingredients except potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring occasionally, 60 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley.
Wash and dice the leek, celery, carrot and onion. Cook pork knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender; avoid overcooking. Remove from water; drain well reserving vegetables and cooking liquid. Preheat oven to 425F. Melt fat or shortening in an dutch oven. Add drained pork knuckles, cooked vegetables and a small amount of cooking liquid. Bake 30 minutes, moistening meat frequently with more cooking liquid. Just before meat is done, sprinkle with beer or water in which a good amount of salt has been dissolved. Add cumin to taste. Serve with potato or white bread dumplings or sauerkraut salad. Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.
Place water and salt in a large, broad pan. Boil chicken breasts on medium high for 15 minutes on each side. Next, turn off heat and place lid on pan (or cover with tin foil). Let steam for about 10 minutes until the chicken is cooked through. In a small saucepan, heat almonds on high until lightly browned (you'll know they're roasted when you can smell them). In a large bowl, combine onion, cilantro, almonds, mayonnaise and ranch dressing. Once chicken is cooked through, chop into small chunks and add to the mixture in the bowl. Completely combine mixture and split the chicken salad between 4 whole wheat tortillas.
Peel the papaya, remove the seeds and cut the flesh either into strips or into 1" cubes. Combine the water and sugar in a large pot. Heat until the sugar has dissolved then add the papaya pieces along with the cinnamon stick, cloves and lemon zest. Bring to a boil and cook over medium heat without stirring until the sugar becomes a thick syrup (about 20 minutes boiling). At this point take the pan off the heat and set aside until cooled to room temperature. Turn the papaya and syrup mixture into a jar and store in the refrigerator. It is typically served as a dessert with cottage (farmer's) cheese or yoghurt.
Mix together the peach jello, boiling water and cream cheese, then cool. Add the sugar, salt, vanilla and lemon juice. Mix well. Add the crushed pineapple, along with the juice. Chill.
In a large roasting pot, layer alternately the okra, onions, bell pepper, tomatoes with juice, oil, garlic, celery, ham seasoning, water or broth, salt and pepper. Cover pot tightly and place in 425°F oven. Cook 30 minutes, stir and reduce heat to 350 degrees. Cover and cook 2 - 2 1/2 hours, stirring every 30 minutes. When the stringing of the okra ceases, the okra is cooked. Remove from oven and allow to cool. Chill COMPLETELY before packaging and freezing.
Fill a medium saucepan with water and add salt. Bring to a boil. Add the beans and savory and return to a boil. Reduce heat and simmer for 20 minutes. Drain beans and remove savory sprigs. Divide beans into 8 portions. Wrap each portion in a slice of bacon, and secure with a toothpick. Melt butter in a medium skillet; fry the bean bundles on all sides for about 3 minutes.
COOK pasta as directed on package, adding peas to the cooking water for the last 3 minute of the pasta cooking time. MEANWHILE, beat cream cheese spread, dressing and flour in small saucepan with wire whisk until well blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 minute or until heated through, stirring occasionally. Drain fettuccine mixture; return to saucepan. Add sauce mixture; mix lightly. Cook an additional 2 to 3 minute or until heated through, stirring occasionally. TOP with parsley; sprinkle with Parmesan cheese.
Cut steaks in 6-8 serving size pieces, season with seasoned salt, and pepper, and brown in a non-stick skillet. Layer steak pieces, potatoes, carrots and onion in slow cooker. In a large bowl, combine tomatoes, and beef gravy and spoon over vegetables. Cover and cook on low for 7-8 hours.
Scrub the potatoes and place them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. If desired, scrape the skin from the cooked potatoes as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato. Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat. Slice the potatoes while still warm, cutting them crosswise into 1/2 inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt and pepper and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like. Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle with chopped egg around the edges, and parsley over the top.
Preheat oven to 180 degree Celsius. Mix butter and garlic together. Gently pull skin back on the chicken breast but do not remove. Spread 1/4 of butter/garlic mixture over meat. Pull skin back over, sprinkle paprika on the top of the skin, then place breasts on a baking tray lined with baking paper (don't need baking paper if using breasts on the bone). Repeat steps 3 and 4 with other 3 breasts. Put in the oven and bake for 30 minutes (35 to 40 if on the bone).
Blend ingredients. Store in an airtight container at room temperature. When ready to use, combine 1/3 cup soup substitute mix with 11/4 cups water to equal 1 can of soup.
Mix all ingredients except water. Add water to thin mayonnaise. Refrigerate to blend flavors. Adjust seasonings.
Melt butter in large skillet over medium heat. Add mushrooms and green onions, cook 2-3 minutes until tender. Season meat with salt and pepper; add to skillet and cook until browned; turning once. Pour in wine or broth, 1/4 c water and Worcestershire sauce. Reduce heat and simmer until pork is tender, about 10 minutes Remove pork to platter. Dissolve cornstarch in 1T water; stir into sauce in skillet. Increase heat to med. and stir until thickened, about 3 minutes Pour over pork and serve.
Warm the olive oil in a medium saucepan over medium heat. Add rinsed quinoa and toast for about 2-3 minutes until it starts to smell nutty. Add water, stir once, cover, and simmer with a lid for 20 minutes. While quinoa is cooking, prepare all other ingredients. Prepare dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary. When the quinoa is finished, remove from heat and fluff with a fork. Add black beans and toss to warm through. Let the quinoa cool for about 5 minutes and then add all the remaining ingredients, including dressing, and mix. Adjust seasoning if necessary.
Peel apple, add to simmering water on stove. Add prunes, onion and allspice; cook until tender.
Preheat oven to 300 degrees. Zest and juice lemons, saving each separately. Combine flour, baking powder and salt in large mixing bowl. In another bowl whisk together the yogurt, lemon juice and vanilla. Add zest to sugar in large mixing bowl. Add butter and shortening to sugar mixture and beat until it's light and fluffy. Then add eggs in one at a time, mixing to combine. Alternate between incorporating the flour and the sour cream mixture into the butter/egg mixture. Three additions of flour, in between two additions of the sour cream mixture. Mix until just combined. Spray a loaf pan with non-stick spray, pour in batter and tap on counter to dislodge any bubbles. Bake for 60-70 minutes or until toothpick inserted into middle comes out clean. Remove to cooling rack. If you prefer a super-moist cake, poke deep holes with wooden skewer or similar tool to help glaze penetrate. Glaze while cake is still warm. If you prefer the glaze to coat the top of the cake, don't poke holes and allow cake to cool before glazing. To glaze, mix together confectioner's sugar and lemon juice and drizzle generously over cake. Serve alone, or with berries, reduced-fat Cool Whip, ice cream, you name it!
First layer: Place all ingredients for the first layer in a medium saucepan and stir to combine. Place saucepan over high heat and bring to a boil, stirring frequently. Remove from heat. Pour into a medium pan. I use an 8x8 glass pyrex. Let it sit for about 10 minutes. In the same saucepan, place all ingredients for the second layer and stir to combine. Place saucepan over medium heat and bring to a boil, stirring frequently. Remove from heat and let cool for three minutes. Carefully pour over the first layer. Let cool for about one hour, or refrigerate until firm. To serve, cut into squares and put on a plate. Pour a small amount of the lychee syrup over the jello. Top with lychees and chopped mango.
Pierce lemon with fork then place in chicken cavity. Place chicken in slow cooker/crock pot. Combine orange juice and honey then pour over chicken. Cook on Low 8 hours. Using tongs remove the lemon and squeeze over chicken. Carve chicken and serve.
In a large saucepan, melt butter and cook leeks, mushrooms, onion and garlic over medium heat for 5 minutes or until soft. Remove from heat. Sprinkle vegetables with flour and stir in. Gradually stir in broth and water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Reduce heat and simmer, covered, for 15 minutes or until vegetables are tender. In several batches, pour soup into blender jar, cover and blend at high speed until vegetables are pureed and smooth. Add salt and pepper. Ladle soup into 6 ovenproof soup bowls. Top each bowl with 3 pieces of toast and 1/3 cup cheese. Broil under preheated broiler until cheese is melted and slightly browned, about 4 minutes. Serve immediately.
Preheat the oven to 350. Line a large baking tray with aluminium foil and grease with butter or coconut oil. Roll out two sheets of puff pastry on a lightly floured surface to 11x13 in each. Lay the first sheet out on the prepared baking tray. Very gently, score a rough shape of a Christmas tree (triangle) with a knife, just so that when you spread over the Nutella(R), you have a guide for where the tree will be. Try to maximise the space and make the base of the triangle as wide as the width of the puff pastry sheet. Leave about 2 in at the bottom of the puff pastry sheet for a tree trunk. With the back of a spoon, spread the Nutella(R) thinly in the triangle area. You should end up with a chocolate triangle. Roll the second sheet of puff pastry up then line it up with the top of the bottom sheet, then roll it down towards you. Gently with your fingers try to feel the outline of where the chocolate is underneath. Score along the lines of the triangle first with a knife then begin cutting carefully. I pressed the blade into the pastry rather than sliced so that I did not tear the foil underneath. Remove the excess pastry. At the base of the tree carefully cut away two strips either side to form the base of the tree trunk. Very lightly, score where the trunk of the tree will be as a guide, wider at the base, getting thinner at the top. Pressing the knife blade rather than slicing, begin cutting the pastry to form the branches, following the line of the trunk and getting narrower the further up they go. Finally the tree will be ready for twisting. Beginning at the base, twist the pastry away from you, trying to get in two turns on the lower branches. Continue moving up the tree, twisting away from you as you go. At the top of the tree you may only get a single twist in the top branches. If desired, cut out a star with the pastry trimmings and place on the baking tray. Brush the entire tree with lightly beaten egg. Bake in the preheated oven for 12 to 15 minutes, or until risen and golden brown. Let cool slightly before enjoying.
In a thick bottomed pan mix the milk and cream, scrape out the seeds of the vanilla pod and add them to the mix. Heat the milk and cream mix and simmer for a couple of minutes to infuse the flavour - do not allow to boil. Remove from the heat and transfer to a cold mixing bowl. In a separate large mixing bowl add the flour, cornmeal, and butter. Rub together until like breadcrumbs. Add the almonds and sugar to the mix. Bind together with the egg (use only the whole egg). If too dry add a little additional beaten egg until the consistency is right - DO NOT add any liquid other than egg or it will become biscuity when cooked. Allow the pastry to rest in a cool place for 30 minutes. Pre heat the oven to 120°C degrees. Roll out the pastry until approx 3mm thick. Using round a pastry cutter cut out circles of the pastry and line individual tartlet cases. Allow these to rest for 20 minutes in a cool place. Bake in the oven until blind baked - approx 10 minutes. Allow to cool for 10 minutes. Brush the insides of the pastry cases with the liquid egg yolk so they are just coated - this is to seal the pastry case before adding the egg custard mix so the pastry stays as crisp as possible. Return to the oven for 5 minutes to seal the cases. Into the milk and cream mix that has been allowed to cool completely add the eggs and sugar - whisk these together well. Through a fine sieve strain the egg mix to ensure the custard has no shell in it. Pour the custard mix carefully into the tartlet cases - taking care to not over fill. Grate a light covering of nutmeg over the tarts. Place carefully in the oven If possible and your oven shelf will pull out and remain steady put the tray of tartlet cases on the oven shelf before filling so as to not have to move the filled tartlets except to push the shelf back in the oven. Cook for approx 20 minutes. When the custard is firm to the touch the tarts are done. Remove from the oven and allow to cool completely. Serve as desired but with a pouring of fresh cream is delicious.
Cook pasta according to package directions. In a large skillet saute the garlic in olive oil. Add spinach and broccoli, red pepper and grilled chicken. Toss to combine. Stir in Alfredo sauce and pesto, simmer for 5 minutes. Drain pasta and pour into a bowl. Top with sauce and toss well. Sprinkle with Italian seasoning and Parmesan cheese.
To make the meatballs, mix together all the ingredients. Then take a little of this mixture and make little balls (the size that you like - my mom makes them quite big while I prefer them small). Fry the chopped onion in oil . Add the chopped or grated onion,carrot,parsley and celery root. Add the water , salt and leave to boil for 10 - 15 minutes, then add the meatballs to the soup, one by one. Simmer until the meatballs rise - about 30-45 minutes . Add the parsley . Turn off the heat and cover for 15 minutes. This step is optional :In a separate bowl, mix 2 egg yolks with the sour cream. Add the egg/sour cream mixture into the soup. To season the soup add fresh lemon juice - adjusting to taste. Add the chopped parsley,the celery and the lovage leaves. Serve with sour cream.
Chop cooked chicken into 1/4-inch cubes and place in medium bowl. Add pecans, celery, red onion, Dijon mustard, lemon juice, jalapeno and salt. Then add just enough mayonnaise to bind salad together. Stir to combine and adjust seasoning as desired. Spread mayonnaise or Dijon mustard on the bread, mash half a avocado on each sandwich and top with provolone and romaine. On other half of each sandwich add the chicken salad, then put the two halves together and enjoy! NOTE. To prepare the cooked chicken, try cooking them in pineapple juice. It gives them a very nice flavor.