HumbleIntelligence/food-ner-1-Million huggingface dataset:
NB: I like to use a fairly strong flavoured, but creamy blue cheese, like Gorgonzola, but Stilton is also nice. Stock-wise, you may need a little more or less than in the ingredients list. Bring stock up to a simmer. Halve the leeks and remove any gritty bits from inside the rings. Cut the leek into fine strips rather than semi-circles, of approx 1-2 inches in length. Melt half the butter with the olive oil and cook the leeks for approx 10 minutes over a low-medium heat until soft and tinged with brown. Add bacon to pan and cook for about 5 minutes. Stir in garlic and rice, cook for a further minute or two, stirring the rice until it's coated in the butter and oil and starts to go slightly translucent. Add the wine to the pan, turning up the heat to bubble most of it away. Add a ladleful of hot stock to the leek and rice mixture at a time, stirring more or less constantly. Add more stock each time that most of the liquid has been absorbed. Add the fresh sage. Keep doing this for approximately 15 - 25 minutes, until the risotto is creamy, but the rice grains still have a slight bite. You'll need to start testing the rice after about 15 minutes, but it may take a little longer. Turn off the heat. Stir in the lemon juice, zest, remaining butter, parmesan and blue cheese. Leave the risotto for another 2 minutes until rich, creamy and luscious. Season to taste with black pepper and salt if needed.
Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring frequently, then reduce heat & simmer, uncovered about 1 hour, stirring frequently, until mixture thickens & fruit is tender. Store covered in a non-aluminum container in refrigerator up to 2 weeks.
Cook rice with the following 3 ingredients. Add the rest of the ingredients to the cooked rice and mix well. Put in well greased cassarole dish. Bake for 1 hour at 350. You can substitute 3 cups of leftover cooked rice if you would like. If it is a little dry, just add about a 1/4 cup of apple juice to the mixture.
*Note: you can mimic the flavor of Trader Joes' brand of orange flavored dried cranberries by stirring about 1/4 teaspoon of orange extract into the batter. CORNBREAD: Preheat oven to 375 degrees (190 degree C). In a small saucepan over medium low heat, melt [2 tablespoons] of butter and set aside. Cut up the remaining 2 tablespoons butter into an 8-inch cast iron skillet. Place pan in oven until it is hot and the butter is melted and sizzling, about 1-2 minutes (Watch carefully!) Using oven mitts, rotate the pan as need to coat bottom evenly with melted butter. Remove from oven. In large bowl, whisk together cornmeal, flour, sugar, baking soda, salt and nutmeg. Make a well in the center. Whisk together the buttermilk, melted butter and beaten egg and pour it into the cornmeal mixture. Using a wooden spoon, mix the batter just until it comes together, okay to have some lumps. DO NOT overmix the batter. Coarsely chop the cranberries and stir them into the batter. Tip: to make chopping the cranberries easier, wet the knife on both sides. Spread batter evenly into the hot pan. Bake at 375 degrees until the top springs back when pressed gently in the center, about 20 to 25 minutes. Let cool on wire rack for 5 minutes. Best served warm. If desired, spread some of the maple butter onto each slice of cornbread. MAPLE BUTTER: Using a heavy-bottomed saucepan over low heat, heat maple syrup until 235 degrees Fahrenheit (soft ball stage on a candy thermometer). Stir in butter. Pour mixture into a [deep] bowl (use a *deep* bowl to avoid splattering yourself with the hot liquid!), stir in the vanilla extract and beat with electric mixer until thick and creamy, about 4 minutes. Keep stored in glass container in the refrigerator.
Sesame Wonton Crisps: Preheat oven to 350°F Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack. Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well. Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.
Toss strawberries with 1 tablespoon vinegar in a large bowl and let rest 5 to 10 minutes. Whisk together remaining 1 tablespoon vinegar and oil; season with salt and pepper. Add arugula and pecans to strawberries. Drizzle with vinagarette. Toss and serve.
Heat grill and brush rack with olive oil to prevent fish from sticking. Whisk together the mustard, soy sauce, olive oil and garlic. Drizzle about half of the marinade onto the salmon and allow it to sit about 10 minutes. Place salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill salmon approximately 4-5 minutes on each side (or longer as you prefer). Transfer the fish to a plate, skin-side down, and spoon the remaining marinade on top. Allow fish to rest about 10 minutes. Remove the skin and serve.
Put the roast in slow cooker. Mix in a bowl, cranberry sauce, port, and sugar. Stir in lemon, raisins, garlic, ginger, mustard, salt, and pepper. Pour over roast Cover and cook on low 6-7 hours or until meat is 170°F. Remove roast and keep warm Measure 3 cups of cooking juices and pour into saucepan. Bring to a boil. In a cup dissolve cornstarch in cold water. Stir into saucepan. Cook, stirring until thickened. Slice roast and serve over rice with sauce on top.
In a large skillet, saute onions in oil until golden brown and almost caramelized. Peel and chop 1 tomato. Add to onions, along with parsley and garlic. Simmer for a few minutes longer. Place fish fillets in a lightly buttered crockpot. Sprinkle with lemon juice, salt and pepper. Spoon sauteed vegetables over fish. Slice remaining tomato and place on vegetables. Top with lemon slices. Cover and cook on low for about 1-1/2 hours, or until fish flakes when tested with a fork. Nice over rice!
In mixer or food processor, mix the peels of grapefruit and orange with the buttermilk until the peels are finely chopped. Add sugar, salt and butter and beat well. In a bowl, mix flour, baking powder and baking soda. Add the mixture of buttermilk and mix until the mixture is wet, but do not mix too much. Spread the mixture in 12 greased muffins tins. Cook in a preheated oven of 375 F 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean. Let cool on a rack for about 5 minutes. Remove from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).
Preheat oven to 350°F. Lightly oil a baking sheet or spray with a nonstick cooking spray. Beat the egg white on medium speed with an electric mixer until frothy. Add cream of tartar and beat on high speed until stiff. Gradually, slowly add sugar beating well after each addition. Beat in almond extract. Gently fold in walnuts and oats. Drop mixture by rounded teaspoons onto prepared baking sheet. Bake about 12 minutes, or until bottoms of cookies are lightly browned. Remove to a wire rack to cool.
Sprinkle both sides of eggplant rounds evenly with salt. Place on layers of paper towels and let stand for 30 minutes. Rinse and pat dry. Soak eggplant in buttermilk about 30 minutes. Combie flour and next 4 ingredients. Drain eggplant slices and dredge in flour mixture. Pour oil to a depth of 1 1/2 inches into large cast iron skillet. Heat to 375 degrees. Fry eggplant 3 minutes or until golden brown.
Cook your corned beef brisket with the spice pack following the directions on the package, choosing your desired cooking method or place the brisket into your crock pot, cover with water, add spice pack, and cook on low for 6-8 hours until done. Slice the cooked meat and set aside. Cut your loaf of french bread open and lay the two pieces side by side on a jelly roll pan. Brush a small amount of olive oil over the bread and put it under the broiler just until it is lightly toasted. Remove the top portion of your french bread from the pan. Top the bottom half of the bread with sliced swiss cheese, corned beef, and sauerkraut. Place under the broiler for another 5-8 minutes or until toasty and hot. Drizzle with thousand island dressing and top with the top half of your toasted french bread. Cut into 8 pieces and serve with extra thousand island dressing on the side for dipping. Reduced fat or fat-free thousand island dressing tastes great with this sandwich as well.
Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine. Serve on lettuce leaves, in a hollowed out tomato or as the filling for a sandwich.
Combine cream of mushroom soup and broth together. Add spices of your choice at this point, rosemary/saje/marjoram/garlic. Toss frozen perogies and ham with soup mixture. Bake at 350, covered, for 1- 1 1/2hrs. Toss gently every 1/2 hour. Add a variety of vegetables, or switch protein for a change. I added mozza cheese at the end of one bake.
Grill peppers until browned, place them in a papersack for about 10 minutes. Peal skin and deseed, set aside. (optional 16 oz can chilies). Shred cheese and set aside. Whip together flour, egg and evaporated milk. Layer in 9x13 pan with 1/2 peppers, 1/2 egg mixtture, 1/3 cheese, then 1/2 peppers, 1/2 egg mixture, 1/3 cheese. Top with remaining cheese. Bake at 350 for 40-45 minutes, let stand 10 minutes before serving.
Saute the onions and garlic in the olive oil until soft. Add wine, broth& broccoli. cover and cook for 3 minutes. Toss pasta with broccoli and cook until both are heated through. Season to taste, put on a dinner plate and sprinkle with cheese.
Peel the rutabagas and potato, slice the rutabagas and keep the potato whole. Place them into a saucepan of cold, salted water (just enough to cover them.). Bring to a boil then a medium simmer and cook until tender, about 25-30 minutes. Carefully pour off the water and let any remaining moisture steam off. Mash the potato and rutabagas together, salt and pepper to taste, and add the almond milk until the mixture has a nice creamy consistency. Reheat and serve hot.
Preheat the oven to 350degF. Lightly grease a 9 inch springform pan. Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts. With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture. Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top. Cool the cake on a rack. As it cools, it will deflate. Remove the sides of the pan. It is best served the day it's made.
Preheat the oven to 400° F. For Mixture One: Pour boiling water over bulgar wheat, cover, and let stand for 10 minutes. Drain any excess water. Working in batches, use a food processor to grind the 2 lbs. of lamb into a fine paste. In a large bowl, combine the wheat, lamb, onion, salt and pepper. Mix well. (If mixing by hand, dip your hands in ice water to keep the meat mixture from sticking to them.). For Mixture Two: Heat clarified butter over medium-high heat. Add meat, onion, pine nuts, and seasoning and saute until meat is cooked through. Butter a 9"x13" baking pan. Spread half of Mixture One in the bottom. Spread Mixture Two over it, and press the rest of Mixture One on top. Wet your hands with ice water to keep it from sticking while you smooth out the top. Cut the kibbee into small diamonds or rectangles. Bake until meat is cooked through, around 30-45 minutes.
Preheat oven to 350. In a bowl combine the 3/4 cup Splenda and cornstarch. Then mix in the cherries. Place the cherries in a 13 x 9 baking pan. In another bowl cream butter and 1 cup Splenda. Add in milk powder, baking soda, flour, salt, baking powder, and milk. Spoon the batter over top of the berries, using a spatula to smooth it out. Bake at 350 for 40-45 minutes.
Beat egg yolks well. Add sugar, and beat until mixture is lemon colored. Add the ground almonds and mix thoroughly. Chill for one hour in the refrigerator. Preheat oven to 350 F (180 C). Take small pieces of the mixture and shape into small balls. (I used a melon baller, for a 5/8-3/4" diameter cookie). Place the macaroons on a greased baking sheet, 1 inch apart. Top with half an almond. Bake in the oven for 10 minutes. Notes: These cookies spread. I have made up to a triple batch with good results. Be careful if using a food processor to powder the almonds. They seem to turn the nuts into almond butter, rather than a flour-like consistency.
In a food processor or blender, whirl bread to make 2 cups soft breadcrumbs. In large bowl, combine bread crumbs, milk, Cheddar, peppers, egg yolks, mustard and Worcestershire. In a separate bowl, beat egg whites until stiff peaks form. Fold into bread crumb mixture. Spoon into 6 greased 1-cup souffle dishes or into 8 greased 6-oz custard cups. Bake puddings in centre of 375° oven for 35 to 40 minutes for souffle dishes and 30 to 35 minutes for custard cups; or until puffed and golden brown on top. Serve immediately.
In a small saute pan over medium-low heat, add the cumin seeds. Stir frequently, until fragrant and slightly darkened, about 3 to 5 minutes. Remove from the heat and let cool. In a mixing bowl, combine the vinegar, cooled cumin, garlic, paprika and capers. Slowly drizzle in the olive oil. Season with salt and pepper to taste. Set aside. In the sink, prepare a large bowl of ice water. In a 4-quart pot with salted boiling water, cook the cauliflower until tender, about 8 to 10 minutes. Drain and immediately plunge into the ice water. When completely cool, drain again. Place in a large bowl, toss with the vinaigrette and sprinkle with parsley. Serve at room temperature. Can be made 4 hours in advance.
Preheat oven to 350 degrees. In a bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish. Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips. Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.
In one saucepan, combine the peppers, vinegar, 1/4 cup lemon juice and 1 cup water. Cook on medium high for 20 minutes, then using a sieve, remove all the peppers from the liquid and set aside. In another saucepan, place blueberries, 1/4 cup lemon juice and 1/2 cup water and cook on medium high for 20 minutes, Strain with a cheesecloth or jelly bag. Combine both liquids into one of the pans, adding sugar/Splenda. Cook on medium low until the sugar dissolved. Skim any foam off of the surface. Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute. Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars. Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes. Set on counter to cool and to set. Listen for the lids to pop. They could pop anywhere from 2 minutes to 2 hours afterward. If they do not pop, they are not sealed and will need to be refrigerated and used immediately.
Blend cream cheese and butter in a large bowl with an electric mixer set on low speed until combined, 30 seconds. Add sugar a little at a time on low speed, beating until the sugar is well incorporated, 1 minute. Add the vanilla or cinnamon, then increase speed to medium and blend the frosting until fluffy, 1 minute.
Preheat oven to 475°F. Mix together all of the ingredients. Stir with a fork until thoroughly mixed. Do not over-work the dough. Shape this mixture into a ball and place it between two pieces of wax paper that have been dusted with flour. Roll the pastry into a circle large enough to fit in a 9-inch pie pan. Spray pan with a non-fat cooking spray and Arrange crust in pan. Cut off the edges that hang over. Prick the bottom with a fork and brush over with a little bit of beaten egg white. Bake 10 minutes or until golden brown. Cool before adding filling. It's probably a good idea to prebake it before using it in almost any recipe. Note: If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350°F for 45 minutes or however long the recipe calls for. Work foil over edges while baking so the crust won't get overbrown. Remove foil for the last five minutes.
Put a pot of salted water on to cook pasta. While pasta is cooking (according to package directions, make the sauce: Heat butter and oil in a 12" skillet over medium-high heat. Add sliced shallot. Season to taste and cook until soft, about 2 minutes, stirring frequently. Add poppy seeds and cook, stirring, until fragrant and shallots begin to brown lightly, about 3 minutes. Add wine and cook until almost all liquid evaporates, about 5 minutes. Add buttermilk and cream; cook, stirring, until reduced slightly, about 3 minutes. When pasta has cooked to almost al dente, drain it, reserving a little cooking water, and add the cooked pasta to sauce in skillet. Add prosciutto, cheese, and lemon juice; toss to combine, adding water if necessary to make a smooth sauce. Adjust seasoning and transfer to two plates. Sprinkle with scallions and more Parmesan.
Cook spaghettie according to pkg directions, drain and keep hot. In a 3 qt saucepan over medium heat, melt butter. Stir in flour until blended, cook 30 seconds. Gradually stir in half and half. Cook, stirring until mixture boils and slightly thickens. Stir in cheeses and seasonings until cheeses are melted and smooth. Pour hot pasta into warm large bowl. Pour sauce over the top, sprinkle with parsley. Toss until spaghetti is well coated.
Pour 1 cup of crushed tomatoes into bottom of the crock pot. Add 1 TBS celery, 1/4 of an onion, 1/4 of a bell pepper. Cut the cube steaks into 8 pieces. Sprinkle the salt and pepper over the cube steak. Place the cube steak in the crock pot. Add the onions and then the bell peppers on top of the meat. Pour the remaining crushed tomatoes over the top of the mixture. DO NOT STIR. Turn the crock pot on high for 6 hours. When the tomatoes, peppers, and onions have cooked down it should be done. Gently serve several meat portions to each person. Serve it on rice. Then spoon some of the sauce over the rice and meat.
Squeeze the broccoli in paper towels to get as much of the water out as possible. Whisk the eggs lightly and stir together with the broccoli and cheese and enough flour to make the dough hold together. Cover and refrigerate at least 2 hours or until stiff enough to roll into balls. Roll the mixture into balls using 1 tbsp of the mix. Roll each in the bread crumbs. Heat a large pan with enough oil to deep fry to 375 degrees. Drop a few balls in at a time, making sure they do not stick together or touch. Fry until golden brown.
Preheat oven to 400°F. In a buttered 13x9 inch baking dish, place 1/3 of the potatoes and 1/3 of the onions; sprinkle with salt and pepper and dot with 1/3 of the butter. Do this twice more. Cover and bake for 45 minutes or until tender. Uncover and bake until top is lightly browned. Remove from oven, let cool for 5 minutes. Loosen around edge and invert on a heat-proof platter. Sprinkle cheese and cayenne on top and return to oven to brown cheese.
Combine all sauce ingredients in a small bowl and set aside. Cook pasta until firm to the bite, drain and set aside. Saute chicken in a non-stick skillet at med high heat until just browned. remove from pan and set aside. In the same skillet, add oil and saute asparagus and red pepper until just tender (about 2-3 minutes). Add Chicken, corn, pineapple (water chestnuts and bamboo shoots if using) and sauce and cook on med high until sauce has thickened and there is no pink in the chicken (about 2 minutes). Add orange sections and pour over pasta, toss and serve hot.
To prepare sauce, combine peanut butter, soy sauce, rice vinegar, chili paste, sugar, and 1/4 teaspoon of the salt; stir with a whisk. To prepare the shrimp, toss with 1/4 teaspoon salt. Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done. To prepare pasta, combine peanut sauce, shrimp noodles, bell pepper, cucumber, and onions in a large bowl; toss well. Sprinkle with chopped peanuts and cilantro. Serve with lime wedges, if desired.
Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chili flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven. Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes. Add the vinegar and syrup, stir and reduce until syrupy and broken down, again at least 15 minutes or so; the mixture should be jammy. Instead of browning onions on the stove top, you can place them into a crock pot, set on low, and cook overnight. Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning. Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread cheese on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with mint.
Preheat oven to 350°. Combine flour, baking soda and salt in medium bowl. Cream brown sugar, granulated sugar, margarine and vanilla in large mixer bowl. Beat in egg whites. Gradually beat in dry ingredients alternately with water. Stir in morsels and nuts. Drop by rounded tablespoon onto lightly greased baking sheets. Bake for 10-12 minutes or until centers are set. Cool for 2 minutes. Remove to wire racks to cool completely.
Mix according to directions on the package, except add the bananas and nuts last. Bake in a greased and floured, tube pan, bundt pan or two loaf pans. Done when toothpick comes out clean. Approximately 1 hour for the tube or bundt pan and 45 minutes for the loaves.
Bring water to a rapid boil. Stir in oats, lemon zest, cinnamon, flaxseed, & nutmeg. Reduce heat to a simmer. Cook for about 20 minutes, stirring occasionally, until it is the consistency you like. Add blueberries & cook 5 minutes longer. Add walnuts, shut off the heat, put the lid on & let stand 5 minutes. Serve & enjoy! We do sprinkle a little vanilla sugar on ours. ;).