HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme. Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour. (You should be cooking your roast during this time, too.). Add the de-fatted roast drippings (get some tasty browned bits mixed in there, too) and chicken broth to the reduction, season to taste with salt and pepper, and simmer for 3 minutes. Pour the jus through a sieve into a sauceboat, pressing down on the solids. Serve on the side with your roast. Note: the cabernet reduction without the drippings and chicken broth can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate. To use as au jus for beef dip sandwiches: thin it to taste with water or unsalted chicken broth - start with about 1/4 cup and add more to taste.
Put lima, black and kidney beans in a colander and rinse under cold water; set aside to drain. Cook bacon according to package directions,until crisp; crumble and sit aside. In a mediun saucepan, heatoil over low heat. Add onions and cook, stirring, until softened, about 4 minutes. Add ketchup,vinegar,molasses and mustard and stir together well. Add 1 Cup WATER. Add the beans and bacon. Bring to simmer, cover and cook over low heat for 30 minutes.
In skillet, heat a small amount of butter or oil. Add chicken and saute. When chicken is almost done, add onions and continue to cook until chicken is thoroughly cooked. Then, add the soup, milk, and cheese. Stir and reduce heat. Let simmer 10-15 minutes. Great served over mashed potatoes!
In a wok add all of the ingredients, but the chicken breast and bring to a rolling boil. When the broth is boiling adds in the chicken breasts place a cover and turn off the heat. After 30 minutes remove the chicken breast and cool and hand shredded the chicken breasts. Set aside the shredded chicken until needed. Return the chicken broth back to a boil adds in the vermicelli noodles and stirring at all time until the noodles are clear and then the condensed chicken noodle soup. Combine the noodles together and simmer for 5 minutes and turn off the heat and add in the shredded chicken. Mix well.
Heat oil, add mustard seeds and when seeds start to crackle, add asafoetida. When brown, add warmed up cooked rice and remaining ingredients. Mix well. Cook until the yogurt is nearly absorbed. Serve hot as a side dish. Works well as main dish too :-). Feel free to add onions, peas to the rice.
In large saucepan, combine the berries (I have used fresh black berries and the mixed berries from Costco), the thinly sliced apples (I have used granny smith), the flour, orange zest, orange extract and cinnamon. Stir over medium heat until thickened. Make sure to keep stirring so the berries don't scorch. Line a pie pan with crust. When berries are thickened pour into lined pie dish and top with butter, if desired. Top with second pie crust and crimp edges. Cut slits in the top of the pie and bake at 350 degrees for about 30 minutes or until crust is golden. Enjoy!
Preheat oven to 350 degrees Fahrenheit. Set out pie shells. In a medium to large skillet, add oil, minced garlic and ground turkey. Brown lightly; add Teriyaki sauce and Worcestershire sauce, stirring sauces in to coat well. Add seasoning salt, basil, beau monde spice,ground pepper, accent, thyme, jamaican jerk spice and onion powder. Brown completely; drain if necessary. Place half of the meat mixture in one of the pie shells; layer half can of Veg-All mixed vegetables and half of one can cream of chicken soup; repeat layers starting with rest of meat mixture and ending with soup. Add 1/4 cup water around the pie. Top with second pie crust; shape it and slit with knife in about 3 to 4 places. Bake in oven for 30 to 45 minutes or until crust turns brown. Heat second can of cream of chicken soup and 1/2 cup of half and half in a sauce pan and serve as gravy over pie. NOTE: you can season the soup with any seasonings you want or just leave as is. Also you can substitute Cream of Chicken soup (for gravy) with either Cream of Mushroom soup or Cream of Celery soup.
In small bowl, stir the first 5 ingredients with whisk. Cover; refrigerate until serving time. Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns and lettuce. Shape mixture into 4 patties, 1/2 inch thick. Carefully brush oil on grill rack. Place patties on grill over medium heat. Cover grill; cook 9 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F. Place burgers on bottom halves of buns. Spread tops of burgers evenly with Red Curry Mayo. Top with lettuce. Cover with top halves of buns.
Using a food processor, grind the oyster crackers, Ritz crackers, parmigiano-reggiano, parsley, chives, thyme, Old Bay seasoning and garlic powder, if using. Transfer to a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, beat the eggs and cream. Fill a large skillet with enough EVOO to reach a depth of 1/4 inch and heat over medium-high heat. Preheat the oven to 200°. Season the fish fillets with salt and pepper. Coat the fish with the flour, shaking off any excess; coat with the egg mixture, then with the cracker crumbs. Working with 2 fillets at a time, fry the fish in the skillet, turning once, until deep golden, about 5 minutes. Transfer each batch to the oven to keep warm.
Heat ghee or oil in a heavy-based pan over a medium heat and cook the cashews, garlic and leeks (or leeks and celery) until the cashews start to soften and brown. Add the potato and water or stock, and cook over a medium heat for 30 minutes, or until the vegetables and nuts have softened. Season to taste with salt and freshly ground black pepper. Remove from the heat, allow to cool slightly, then blend in a blender or food processor, or with an immersion blender, and serve hot with warm crispy rolls.
saute onion garlic together add spices add sweet potato and broccoli add water and cube add chicken simmer covered 1 hour take out chicken ,debone take off skin and shredded into fine pieces add back then add zucchini and tomato and simmer 30 minutes more.
Combine ground beef, napa cabbage, garlic, ginger and green onions in large bowl. Using your (clean) hands, combine all ingredients well. In another small bowl, mix the sesame oil, soy sauce, and salt and pepper. Pour the sesame oil mixture into the ground beef mixture, and mix well. Place a small amount of beef mixture (around 1 TB) in middle of wonton wrapper. Dip your finger into water, and trace around half the edge of the wonton wrapper. Fold the wrapper in half and use your fingers to crimp the edge shut. Make sure you don't put in too much mixture, or the wontons will explode. To cook -- if the wontons are fresh, steam for approximately 5-10 minutes (or until the inside is cooked thoroughly). If they are frozen, they will need to steam for about 5 minutes longer.
In a slow cooker, combine pork, salsa, beans, broth, bell pepper, onion cumin, chili powder and oregano. Mix well and cover; cook on low 8 hours or until pork is tender. Garnish with sour cream.
Spray the bottom and sides of a 9 inch diameter pan with 3 inch sides with vegetable cooking spray and set aside. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt; set aside. Combine eggs and sugar in the bowl of a stand mixer and beat on high speed until doubled in volume, about 5 minutes. Reduce speed to low; add the water and 1 teaspoon of the vanilla. Mix well. On very low speed or by hand using a long spatula, gently fold dry ingredients into the batter. Pour batter into prepared pan and bake for 35-40 minutes or until the cake is firm on top and has pulled away from the sides of the pan. Remove from oven and place pan on a rack to cool for 10-15 minutes. Turn the cake out on a serving platter, place a cake polate over the cake and turn it right side up. Set aside to continue cooling. While cake is cooling, whisk together the sweetened condensed milk, the evaporated milk, 2 teaspoons vanilla, 1 cup cream and set aside. Using a serrated knife, gently slice off the top skin of the cake and discard. Prick the cake all over with a long toothpick (To allow the cake to soak up the liquid.). Pour milk mixture over the cake in several batches, allowing it to soak in as much as possible each time. Refrigerate. When ready to serve, pour the remaining 2 cups cream into a chilled bowl and beat with chilled beaters until stiff peaks form. Pipe or spread the whipped cream on the top and sides of the cake. Garnish with fresh fruit slices.
Drain cherries- then cut in half and spread on paper towels to dry further. Cream butter and sugar - add eggs - mix well. Add flavorings. Sift or stir dry ingredients MINUS 1 tbsp flour (reserve that). Add to butter sugar egg mixture alternately with evaporated milk, beating thoroughly after each addition. Adding in 1/3 at a time works well- make sure to end with milk. Dust reserved flour over cherries and nuts, it keeps them from all sinking to the bottom of the cake. Gently fold cherries and nuts into batter. Turn batter into well greased and floured 10 inch tube pan or Bundt pan. Bake at 350' F for 65-70 minutes. Invert onto wire rack to cool. Dust with powdered sugar. Yield: 12 servings. Prep time: 20 minutes. Enjoy!
Throw everything in a large bowl, and mix together. I like to wear disposable vinyl gloves so that I can really get in there and mush it up without having to worry about cleaning my hands. Using the 1/3 cup measure, scoop out the mixture and form into patties. At this point, you can either wrap for the freezer, or refrigerate until ready to grill. Chilled burgers are easier to manage on the grill, and won't fall apart. Preheat the BBQ to the Medium setting. Grill burger for 5 minutes on each side. *NOTE* This mixture will yield 7 burgers. Even though there are only the two of us, I cook them all at the same time. What isn't eaten is wrapped and put in the fridge for the next day. The best way to reheat, is in the microwave. Cover in plastic wrap and heat for 4 minutes at 50% power. They get nice and hot without drying up or turning to rubber. Tastes like it came right off the BBQ. I hope you enjoy these as much as we did.
Combine in a wide pan and boil until reduced by at least half (depnding on how thick and syrupy you want your sauce). Sugar can be increased or decreased to taste.
Combine first 6 ingredients in a large zip-top freezer bag. Add pork to bag; seal bag, and marinate in refrigerator 30 minutes (or overnight), occasionally turning bag. Preheat grill to medium-high (350° to 400° F). Drain marinade from plastic bag into a small saucepan; bring to a boil. Boil 1 minute. Remove from heat and set aside. Grill tenderloins, uncovered, over medium-high heat 10 to 12 minutes on each side or until pork is barely pink inside or a meat thermometer inserted in thickest portion of tenderloin registers 155°, basting often when reserved marinade. Remove from grill; let stand 10 minutes.
In a blender or food processor, combine the flaxseed meal, pumpkin seeds, coconut, cinnamon, and salt. Blend Until Pumpkin seeds are finely ground. In a large bowl, whisk together the bananas and 1/2 cup of the soy milk. Add the pumpkin seed mixture and combine well. Cover and refrigerate at least 1 hour or up to overnight. When you are ready to make the waffles, stir in the baking powder and the remaining 1/2 cup soy milk; beat well. Set your waffle maker to high and, following the manufacturer's directions, cook the waffles until light brown. ENJOY! For the Vegan option omit the honey and use another sweetener.
In a large pot, brown the beef, and then drain the fat. Add the onion, carrots, celery, and garlic, saute over med-low heat for about 10 minutes. Add the remaining ingredients except pasta, Simmer for an hour. About 50 minutes into the simmering, cook the pasta in a seperate pot until al dente, drain, and add to the soup. Simmer another 5 to 10 minutes. Serve with your favorite bread and salad and enjoy.
In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly browned; add oregano, basil, cinnamon, salt, ripe olives (if using) and tomato sauce; Cover and simmer slowly about 30 minutes; uncover and simmer slowly another 30 minutes. While sauce simmers, prepare Bechamel Sauce (recipe below) and eggplant; cut ends from eggplant (1 large or 2 small) and cut in 1/2-inch-thick slices (if using large, flask-type eggplant, peel the skin off in strips with a vegetable peeler - creating a striped look - with some of the peel left on and some off. If using Japanese-style (the longish, purply-white ones), don't bother to peel at all); Place on a cookie sheet and brush with remaining olive oil; Place under broiler and broil until light brown; Remove from oven, salt lightly, turn eggplant and repeat process; Then position rack in center of oven and heat to 350 degrees. There are three ways you can prepare the potatoes for this delicious casserole: 1) shallow-fry potato rounds in olive oil until golden-brown or, 2) for fewer calories, arrange the potato slices in your baking pan, brush lightly with olive oil, bake for 15 minutes, continue with assembly, or 3) if you want to cut calories further, parboil them for 8 minutes; drain well on paper towels. To assemble: In 13x9x2-inch baking dish, arrange layer of potatoes, overlapping slightly, season lightly (there will be only one layer of potatoes, so use them all up); next, do a layer of eggplant; sprinkle some Parmesan, kaseri (or cheddar) and bread crumbs over eggplant; layer meat sauce, freshly grated cheeses, crumbs and Bechamel Sauce until all is used; bake 45-50 minutes at 350 degrees or until flecked golden-brown on top. To make Bechamel Sauce: In saucepan, melt butter over medium-low heat; whisk in flour and cook slowly until smooth and lightly cooked (2-3 minutes); add salt and remove from heat; add milk, whisking rapidly and return to heat; cook until thick and bubbly, whisking constantly; allow to cool 5 minutes, whisking once in a while to prevent a skin from forming; incorporate eggs and grated cheese with wire whisk to make fluffy sauce. Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!
salt boiling water for the beets and boil until just tender , not too soft. preheat oven to roast at 400. Drain beets and allow to cool then slice and cover with pesto , salt and pepper to taste. Arrange on a greased baking sheet and put into oven until they appear slightly brown on edges about 10 to 15 minute.
Preheat oven to 325°. Grease and flour a 10-inch tube pan. Cream butter and sugar till fluffy; beat in eggs one at a time. Blend in vanilla, peel and almond filling. Stir together dry ingredients and add alternately with buttermilk. Pour into pan and bake at 325° for 55-70 minutes. Test with toothpick or bamboo skewer to see if done. Cool in wire rack 20 minutes before removing from pan. Remove from pan and cool completely.
Mix eggs and milk in a bowl. Mix cheese and 1 cup of flour in a flat pan. Place remaining flour in another small, flat pan. Dust each piece of meat first in plain flour, then in milk-egg wash, then in cheese mixture. Coat each piece evenly on both sides (press meat firmly into cheese mixture to absorb moisture). Heat oil in skillet and add meat without overlapping pieces. Brown evenly. Place on platter and keep in warm oven until ready to serve. Lemon Butter Sauce. Combine wine and lemon juice in small skillet. Cook over medium to low heat until liquid is reduced by half. Whisk in butter, a little at a time, until sauce thickens to medium consistency. Add artichoke hearts. Serve meat with sauce drizzles over it.
Start by putting the water in a saucepan, add the sugar and put on low heat, just long enough for the sugar to dissolve. Remove from heat and place in the fridge or freezer while you prepare the other items. Peel kiwis and cut into large pieces. Place in a blender and blend until liquified. Use enough kiwis to get about 2 cups of kiwi juice in the blender. Pour the kiwi juice into the water/sugar, pouring through a strainer if you want to remove seeds, though they are ok if they remain. Add lime juice and orange juice, mix until well blended. Chill in fridge or freezer for about an hour, then pour into an ice cream/sorbet maker following instructions that came with your machine. Enjoy!
In a large punch bowl, mix the drink and follow the can directions for the frozen juices. After that, scoop in the raspberry sherbet into the bowl and mix it up really good. Right before you serve, pour the 2 bottles of ginger ale or 7up very slowly around the outside edge of your punch bowl.
Brown sausage, cool slightly. Mix cheeses, sausage, olives, onions in large bowl. Stuff hard manicotti shells with above mixture (do not cook shells first or they will be near impossible to stuff). Place stuffed shells in 9x13 Pyrex/glass baking dish. Spread remaining sausage/cheese mixture over shells. Pour spaghetti sauce over top. You may only need 1 1/2 cans of sauce depending on the pan size. Pour 1/2 can water along sides. Cover and refrigerate over night--this wait period will help the shells soak up water and get stoft. Bake at 350°F for 40-50 minutes or until bubbly.
Place cheese in an ungreased oven-proof serving dish. Top with pear slices. Sprinkle with brown sugar and pecans. Dot with butter. Bake at 400 degrees for 5-10 minutes or until cheese is softened. Serve with crackers.
Heat oil in deep fry pan. Add peppers and cook for 10-15 minutes . Add tomatoes,onions,garlic,balsamic vinegar and salt and pepper. Simmer for 15-20 minutes . Add butter and heat till thick. Cool and put in preserve jar. Refrigerate till needed.
Remove the stalk from the eggplant, then slice it lengthways into 1cm thick slices. Place a few slices in a colander which you have set over a large bowl. Scatter salt liberally over the slices, then keep on layering the slices using up the salt as you go. Allow the eggplant to release its juice over the next hour or so. While the eggplant is doing it's thing, start on your sauce. Heat 2 tablespoons of oil in a large heavy-based saucepan over medium heat and then saute the onion and garlic for two minutes. when the onion starts to soften, add the celery and carrot, stir well to thoroughly coat in oil, and saute for a further five minutes. Add the wine if you are using it (or half a cup of water if you are not) and allow the wine to bubble, stirring through the vegetables. When the wine has reduced by half, add the tomatoes, tomato paste, lentils, parsley and enough water to cover the contents by a further 2cm. Season with salt and pepper, add the sugar and stir well, then bring to the boil. Reduce the heat to a slow simmer, cover the saucepan and simmer gently for an hour. From time to time, give the sauce a good stir - you may have to add another cup of water if it get's too dry. The lentils should become the consistency of cooked peas. Heat 3 tablespoons of oil in a large heavy-based frypan and add the rinsed and dried eggplant slices, a few at a time. Fry for about two minutes on each side until they start to turn golden brown and soften - drain on paper towel. To assemble: Preheat oven to 180°C Place a couple of large spoonfuls of lentils and sauce on the base of a large lasagne or gratin dish and smooth it out evenly. Place slices of eggplant over the top of the lentil mixture. Top with a layer of lasagne sheets. Continue layering and finish off with a layer of lasagne sheets. Top with warm bechamel sauce, then scatter grated parmesan over the top, or mozzarella, or tasty cheese if you prefer. Bake for 40 minutes until the lasagne sheets are cooked through and the top is golden and bubbling. If you need to, cover with a layer of foil to prevent the top colouring too much while the pasta cooks through. At this stage, you can allow it to cool to room temperature, then store it in the fridge, covered, for up three days. You can freeze it for up to one month. (Allow it to thaw before re-heating, covered in foil, for 45-50 minutes at 160°C). Remove from oven and let it sit on the bench top for ten minutes before slicing and serving.
In a large soup pot over medium heat, melt butter; add shallots and saute for 3 minutes. Add flour and whisk briskly to form a roux. Slowly stir in broth. Add potatoes, broccoli, cauliflower and spices. Bring to a boil; reduce heat and simmer for about 15 minutes or until all veggies are very tender. Using an immersion blender/blender/food processor, puree to desired consistency. Return to pot over med-low heat and stir in cheeses and milk. Stir often until cheese is melted. Serve.
Cream butter and sugar until light and fluffy. Add extract; gradually add dry ingredients and knead until a soft uniform dough is formed. Divide dough in half. Turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long. Gently press down to flatten alittle. Brush with milk and Bake in a Preheated 350 degree oven for 20 minutes. Remove from oven and with a serated knife cut the biscotti into 1/2" diagonal slices. Lay the cookie flat side down and return to oven until light gold in color. Cool. Freezes very well.