HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chill martini glasses. Fill shaker halfway with ice, add liquor and shake to mix. Pour into martini glasses and lightly sprinkle with nutmeg.
Preheat oven to 350°F. Heat rum mixture and pour over raisins; set aside. Melt 1 tablespoon butter in frypan, add pears and cook 5 minutes. Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside. Place bread in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla and stir in bread mixture. Pour in buttered baking dish, bake at 350°F for 50 minutes.
Heat oil in large skillet. Brown pork on both sides. Remove meat from skillet. Add onions and mushrooms to skillet. Cook until onion and mushrooms are tender but not browned. Add pork back to skillet. Pour wine over pork; cover tightly and simmer 1 hour or until pork steaks are tender. Garnish with parsley.
Blend flour and beer until a smooth batter has been obtained. and set aside. Blanch sweet potatoes for 5 minutes in boiling water. Peel and slice sweet potatoes. Combine honey, brandy and lemon peel. Marinate sweet potatoes for 1 hour in this mixture. Without drying slices, dip them in the batter. Fry them in batches in the deep fat heated to 390F until golden brown. Serve very hot.
Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.
Prepare hot grill. Combine hamburger, garlic, oregano, salt and pepper. Form into 8 patties. Sprinkle 1 1/2 tablespoons feta over 4 patties. Top with the other 4 patties and seal edges. Place patties on an oiled grill and cook 8-10 minutes. Serve on toasted buns.
Place the basic mole in a saucepan. Dissolve the tamarind concentrate in the chicken broth. Add the processed huitlacoche. Add these ingredients to the basic mole. Cook until flavors blend together. Simmer for about 5 minutes after it starts boiling. Serve over cooked chicken or turkey pieces.
(If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane from body.). Rinse all the squid under running water and pat dry. Cut the tentacle bunches in half, and cut the bodies into 1/4 to 1/3-inch wide rings; cut the wings from the bodies. Fill a 5 or 6 quart pot full of water, add a couple teaspoons of salt, and bring it to a boil. Prepare a bowl of ice water. Cook all the prepared squid pieces in the boiling water until just opaque, a brief 40 to 60 seconds, then remove from pot and immediately plunge into the ice water to halt the cooking. When squid has cooled, transfer to a colander, let drain, and pat dry; set aside. In a small bowl, whisk together the lemon juice, vinegar, oil, garlic, salt, and pepper; add in onion, stir, and let the dressing stand for 5 minutes. In a large bowl, combine the cooked squid, olives, tomatoes, celery, parsley, basil, and feta (if using), then toss with the dressing. Let salad stand, tossing occasionally, for at least 15 minutes to allow the flavors to develop. Note: although good eaten right after preparation, it's even better if you chill it for 8 hours - tossing occasionally - then bring it to room temperature before serving (about 1 hour); also, some people prefer the onion to be sauteed lightly before adding it to the salad. Makes 4 main course servings, 8 side dish servings.
In a 350 degree oven, bake pie shell for 5 to 7 minutes. Then-- Layer the sliced tomatoes in the bottom of the pie shell. Sprinkle salt& pepper to taste. Crumble bacon on top of tomatoes. Spread the cheese& mayonnaise mixture on top. Cook in 350 degree oven for another 35-40 minutes until cheese is melted and browned.
Place beans in a pot and cover with cold water. Bring to a rolling boil and boil for 3 minutes. Remove from heat and cover with pan lid. Brown the oxtails in lard, and place in a large casserole or crock pot. Add all remaining ingredients except the 2 cups water and beans. Aside from the 2 cups water, cover food in the casserole or crock pot with just enough water to cover. Simmer for 1 1/2 hours, then drain the beans form their cooking liquid and add to pot, then simmer 1 1/2 hours more, stirring occasionally. This may need more time if a slow cooker is used (approximately 3-4 hours then add beans, then 3-4 hours more). Remove lid and allow to cook uncovered to make a thicker stew,.
Layer chopped bacon in 8x8 pan. Mix sugar and mayonnaise and spread over the bacon. Top with grated cheese. Cover and chill for 1 hour. You may also sprinkle chopped green onion on top.
Grill your chicken breasts, and slice thin. Roast your corn kernals over high heat in a pan with a little oil (you can add a tsp or 2 of packaged Fahita mix to it as it roasts for a more spicy taste if you like). layer everything onto large plates. Place sliced chicken on top and crumble some nacho chips on top if you like. Drizzle dressing on top and enjoy -- .
Brown beef in two batches in a thick-bottomed soup kettle. Drain off the fat and set browned beef aside. Heat 3 TB. oil in the kettle over medium high heat, adding onions when hot. Saute for 4-5 minutes, stirring often. add the red bell pepper and continue cooking for 2-3 more minutes. Add the Chili 3000, stirring until the spices begin to stick to the bottom of the kettle and brown (about 30-45 seconds). Quickly add the water. Add the tomato puree, chopped tomatoes and the juice they were packed inches. Add the kidney beans and salt. Add the beef but try not to include any fat that may have accumulated. Stir. When the chili begins to boil, reduce heat to low and cover. Ideally chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.
In lightly salted water, cook macaroni according to package directions, drain. In pan you cooked macaroni in, empty soup into pan and slightly warm. You don't need to bring the soup to a boil (and do not add any water!). Add macaroni back to pan and stir thoroughly mixing macaroni with soup. Salt and pepper if you would like. Eat warm and enjoy.
Remove bones from salmon, cut into 2 peices, wash and dry. Combine salt, sugar and peppercorns in small bowl. layer 1/3rd of the dill on the bottom of a shallow baking pan. lay one peice of salmon on the dill, sprinkle with salt/sugar mixture and another 3rd of the dill, cover with second peice of salmon, and cover with remaining dill. Cover with a board and refridgerate for 2 to 3 days. To serve, scrape off salt, sugar, peppercorns and dill. Slice salmon diagonally into 1/4 inch slices. Serve with dark bread and capers.
In a heavy pot, cook the red beans with 12 cups of water for 30 minutes over a medium flame. Stir frequently. Then cook for 40 more minutes over a low flame. Let the soup cool. The beans should look smothered and the consistency dense. Remove the outer shells of the red beans. Use a mesh strainer and pour the bean soup through it. If the consistency is too thick, add some water to help separate the peel further and press the beans through the strainer. Pour the strained soup back into the pot. Add the rice and 2 cups of water and cook for 15 minutes over a medium flame. Stir constantly. Over a low flame, cook for 15 minutes more, stirring. Add the rice cake and cook for 5 minutes, stirring. If the soup feels too thick, add a little water until it is the desired consistency.
Mix okra, hamburger, tomatoes, onion, allspice, and cinnamon together. Place mixture in a covered pan. Bake at 350 degrees Fahrenheit for 45 minutes or until done. Meanwhile, for the topping, fry garlic until crisp in olive oil. You might want to try 1 clove of garlic and work your way up. When casserole is done, pour mixture over top.
Bring a large pot of water to the boil. Add 2 tablespoons salt. Add spaghetti. Cook for 14 minutes exactly, then drain. About half-way through the cooking time for the spaghetti, heat the olive oil in a large frypan over a medium heat. Add the garlic, anchovy and chilli - I pound these three ingredients in a mortar and pestle for a minute or so first, but this is not absolutely necessary. Cook the garlic, anchovy and chilli mixture in the oil for a couple of minutes until the garlic is soft but not brown. Reduce heat to low and add lemon juice, breadcrumbs, salt and half the parsley and stir to combine. With the pan still on the heat, add the drained spaghetti and toss with a pair of tongs or two forks to combine thoroughly. Serve sprinkled with grated or granulated parmesan cheese and the rest of the parsley.
Heat the cooking oil in a large heavy cast iron skillet. Add the onion and the garlic. Saute this lightly. Stir in the catsup, Worcestershire sauce, lemon juice, white vinegar, hot pepper sauce, sugar, paprika, chili powder and salt. Blend together thoroughly the dry mustard and the water until smooth. Then stir this into the sauce. Slowly bring this mixture to a boil. Cover and let simmer for 20 minutes. Makes 2 cups. Sam used this spicy concoction both as a marinade and a basting sauce for his barbecued steaks, chops and chicken.
Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out. Brush a thin layer of butter on one sheet and stack the other sheet on top. Cut the stacked sheet in half. (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top. You will then have a 7 x 11 pastry sheet with four layers. Cut that into 12 equal squares. Press each square into a greased mini muffin tin. Bake at 350 degrees until golden brown, about 10-15 minutes. Repeat with remaining sheets, remembering to keep unused sheets covered. Shells may be frozen at this point or filled and ready to serve. To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart. Top with 1/2 to 1 tsp of jelly. May be served as is or baked for 10 minutes and served warm.
Thinly slice the sirloin steak. Cut potatoes into 4 pieces each and soak in cold water. Cut carrots into bite-size pieces. Cut shirataki into 2-inch lengths. Cut onion in half top to bottom, slice into half rings. Heat vegetable oil in a skillet. Stir-fry beef lightly. Add potatoes, carrots, onions and shirataki and continue stir-frying. Add dashi and cook until potatoes are tender. Add sake, sugar, mirin and soy sauce. Cook over medium heat for 15 minutes or until liquid is half gone. Turn off the heat and let it sit for more than 15 minutes to allow vegetables to soak up the flavor. Re-heat the pan and serve in a bowl. Sprinkle with chopped green onions on top.
NOTE: We use dark rum, but you can also use brandy or white or gold rum. Grate a little fresh nutmeg on top when the pie is cooled for an especially fragrant dessert. Gingersnap Crust: In the bowl of a food processor fitted with the blade attachment, grind the gingersnap cookies to fine crumbs. Add the sugar, salt and melted butter and pulse just to incorporate. Pour the crumbs into an ungreased, preferably metal 9-inch pie pan. Spread evenly over the bottom, and then create a circle about 1 inch in to separate the crumb for the sides from the crumb for the bottom. Start pressing the outer ring of crumbs evenly up the sides and into the corner (where the side meets the bottom) of the pan. Press the remaining crumbs evenly over the bottom to meet the sides; use a flat-bottomed cup to smooth out bumps. Freeze until solid, about 10 minutes. Preheat the oven to 350°F. Bake on the center oven rack for 12 to 14 minutes, until fragrant and darkened slightly. . If the crust slumps or cracks while baking, gently push the crumbs back into place, while hot, with a clean, folded kitchen towel. While hot from the oven, moistureproof the crust by brushing the bottom lightly with the egg white wash, if desired. Bake for an additional minute to set the egg white wash. Cool completely on a wire rack. Refrigerate the crust for 10 minutes prior to filling to set the crumbs in place to make filling easier. Making the Pie: Position a rack in the center of the oven and preheat the oven to 325°F. Place the prepared crumb shell on rimmed baking sheet. In the bowl of an electric mixer fitted with the paddle attachment, blend the softened cream cheese with the sugar, salt, vanilla paste, nutmeg, allspice, cinnamon, and cloves until well mixed. Beat in the eggs one at a time, followed by the heavy cream, rum, and lemon juice. Stir until well combined. Carefully pour the filling into the pie shell; to avoid disturbing the crumb crust, slow the stream by pouring it over a rubber scraper and letting the filling dribble into the pan. Bake on the middle rack of the oven for 40 to 45 minutes, rotating 180 degrees when the edges start to set, about 25 minutes through baking. The pie is finished when the edges are set and the center is no longer liquid but still quite wobbly. Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool. The pie will keep refrigerated for 2 days or at room temperature for 1 day.
In a large pot, saute carrots, celery, in butter for 2 mins. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a light boil; cook and stir for 2 mins, or until thickened. Gradually add broth; reduce heat, simmer, uncovered for 10 mins, or until veggies are tender. Add cooked rice to soup, and serve.
Preheat oven to 375°F. Combine all the ingredients and mix well. Remove dough from can and place seam sides together to form a base. Continue arranging dough triangles until you complete a circle (or we just use 1 pan each and make logs). Pinch seams of dough together to create a flattened surface. Scoop filling over dough evenly. Bring corners of the dough together to form a lattice type design to hold filling inches. Spray with olive oil. Sprinkle with parmesan cheese.
Prepare the various layers of the trifle so they are all ready to assemble together. Slice the pound cakes down the middle length-wise, then slice each loaf into 10-12 slices, resulting in 20-24 cubes per loaf, a maximum of 48 cubes. Saute the apples in the butter until soft. Add the cinnamon and mix well to coat all the apple slices. In the bowl of an electric mixer, combine the whipping cream, cream cheese, honey and vanilla pudding. Toss the Skor bits into the food processor and whirl until finely chopped. Now assemble the trifle in a large clear bowl with straight (ish) sides. This makes a large quantity so you may have up to three layers. First lay down a layer of cake cubes Then cover with the sauteed apples. Then cover with a generous layer of whipped cream. Then sprinkle with a layer of ground Skor bits. Repeat the layers until all the ingredients have been used up, ending in a layer of Skor bits. Note: I actually had more cake than necessary, so I had a layer of cake and cream in the middle before starting over with another layer of cake.
In a small glass or ceramic bowl, combine all ingredients except steaks. Cover, and refrigerate until needed, up to four days. In a wide, shallow glass or ceramic bowl, combine the steaks and marinade. Turn the steaks to coat them well. Cover, and refrigerate overnight. Wipe excess marinade from steaks and discard. Grill to taste.
Grill patties to desired doneness. Just before removing from grill brush all sides with chipotle sauce. Top with bleu cheese. Assemble burgers using buns, bacon, lettuce, tomato, and pickles.
Cook bacon until crisp, remove and set aside. Add butter to pan and melt. Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender. Add cranberries and chicken broth. Bring to boil, then remove from heat. Add corn bread, cooked wild rice, pecans and bacon. Add salt and pepper to taste. Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).
Prick the sausages with a fork and place them in a glass or stainless steel bowl. Pour the beer in a sauce pan add the sage leaves, worcestershire sauce, onion and pepper, bring to a boil and then pour over the sausages. Marinate the sausages for 4-6 hours in the fridge. BBQ over medium High heat for apprx 15 minutes, turning frequently or until they are cooked through.
Preheat oven to 350°F. Heat oil in skillet over medium heat. Saute "sausage" for 2 minutes. Add peppers, onion, celery, garlic and parsley, and cook about 10 minutes more. Stir in the tomatoes, thyme and cayenne, and remove from heat. Mix in the cooked rice and 1/2 cup of Parmesan cheese. Put mixture in a 13x9 dish, cover dish with foil, and bake 45 minutes. Uncover peppers, and sprinkle the remaining Parmesan cheese over the dish, and cook uncovered for an additional 10 minutes.
HEAT oven to 375°F BEAT peanut butter and brown sugar in large bowl with electric mixer until creamy. Beat in egg, water and almond extract until blended. Add flour, baking soda and salt. Beat until evenly moistened. Stir in chocolate chips. Drop by tablespoonfuls on cookie sheet. Flatten slightly in criss cross pattern with fork. BAKE 8 to 10 minutes or until golden brown. Cool 1 minute on cookie sheet before moving to rack to cool completely.
Rinse chicken, pat dry and sprinkle very lightly with salt and pepper. Place wingettes on broiler pan; broil for 20 minutes, 10 minutes on each side. Transfer to a slow cooker sprayed with vegetable cooking spray. In a large bowl, combine honey, soy sauce, chili sauce, oil, and garlic; spoon over wingettes. Cover aand cook on low for 4 to 5 hours, or on high for 2 to 2-1/2 hours. Garnish with dried parsley.
Cook the linguine in boiling salted water according to the instructions on the packet. About 3 minutes before the end of the pasta cooking time, put the cream wine , scallions, artichoke hearts, and mustard in a pan and heat gently, stirring to combine. As soon as the pasta is cooked, drain well. Stir the smoked salmon in to the cream mixture, season to taste with salt and pepper, then pour over the pasta and toss well to combine. Serve immediately.
Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes. Mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper. Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt. Cover and chill 1 hour.
In food processor or blender, puree half of the cucumber, scraping down sides of bowl as necessary. Blend until smooth, about 20 seconds. In a serving bowl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh chives and dill, and pepper flakes. Stir to mix well. Cut the remaining cucumber into 1/8 inch small dice. Stir into the pureed soup mixture and then stir in enough water or stock so that the soup is thin but not watery. Add the salt and pepper and stir well. Refrigerate several hours and until well chilled. Ladle soup into individual bowls and garnish with toasted nuts, a drizzle of lemon juice and a sprinkle of cayenne. Add an ice cube to each bowl to keep soup chilled.
Bring lentil and 2 cups water to boil on high heat. Turn off heat. Remove half the lentils and liquid. Place in food processor and puree. (Or use stick blender and partially puree in the pot.). Melt butter in 3 quart pot. Add onions and sweat without browning about 2 minute Add celery and garlic. Sweat 5 minutes more. Add tomato and cook 5 minutes. Add vegetable broth, 2 cups water and seasonings. Bring to simmer. Add reserved whole and pureed lentils plus liquid, and cook about 15 minutes, till lentils are tender. Combine cornstarch and 2 tablespoons water to make a slurry. Bring chili to boil, add slurry and stir a minute to thicken slightly. Turn off heat and add green peppers.
Crush the biscuits and mix with the chopped apricots. In a pot melt the condensed milk, butter and brown sugar together (Do not boil). Mix with the biscuits & apricots. Press into a greased sponge roll/slice tin. Refrigerate and cut when cold.
Prepare grill to medium heat. Arrange vegetables on baking sheets and brush with oil. Sprinkle with salt and pepper to taste. Grill peppers, skin side down and without turning, until blackened and blistered, moving occasionally for even cooking, about 10 minutes. Enclose in plastic bag. Let stand until skins loosen, about 30 minutes. Grill eggplants and zucchini until charred and tender, turning and rearranging for even browning, 5 to 6 minutes. Place on foil lined baking sheet. Peel peppers. Transfer to sheet with eggplants and zucchini. Keep veggies warm. Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic and crushed red pepper; stir until fragrant, about 30 seconds. Add breadcrumbs; stir until golden, about 3 minutes. Season breadcrumb picada to taste with salt; scrape into small bowl. Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt. Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs. Serve.
Preheat oven to 400°. Lightly grease a baking sheet. Beat egg slightly in a medium bowl. Add the milk, applesauce, butter, and almond extract, and stir until well blended. Add the flour, sliced almonds, sugar, baking powder and salt, and stir just until the batter is moist. Drop 1/4 cupfuls of dough onto the baking sheet about 3 inches apart. Dust your fingers with flour and, using your dusted fingers, pat the dough into heart shapes about 3 inches wide and 1/2 inch high. Dip the back of a spoon into the flour, and use the floured spoon to make a shallow well in the center of each heart. Place 1/2 teaspoon of preserves into each well [I used more like a full teaspoonful of preserves for each scone]. Bake at 400° for 12 to 15 minutes or until golden brown. Remove the scones to a cooking rack. Sprinkle with powdered sugar while still warm. Serve warm. TIPS - you can measure the ingredients the night before, so all you do is make and bake on serving day. Also, you can use vanilla extract instead of the almond extract.
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. Place on a baking sheet coated with non-stick cooking spray. Lightly spray wontons with nonstick cooking spray. Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.
Preheat ovet to 350. Pour pie filling into 1 pie crust. Take 1/2 of 2nd crust & crumble it into pie filling. Bake at 350 for 7 minute. Remove and top with marshmallows. Bake at 350 for 5 min or until mm brown on top. Enjoy.