HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add the potatoes and leeks to the chicken broth; bring to boiling and cook covered until veggies are tender (15 - 20 minutes). Add browned bratwurst, butter, salt, pepper and cream. Heat thoroughly, stirring occasionally. Serve hot, and garnish with chives and paprika.
Whisk together marinade ingredients. Place chicken thighs and marinade in ziploc; refrigerate 30 min-1 hour. Discard marinade and grill thighs over medium grill about 6-8 minutes per side or until no longer pink.
combine all ingredients mixing well. stand to thicken (I put mine in refrigerator overnight).
Boil potatoes until tender, drain, mash roughly. Stir in shallots, cheese, 1/4 cup salsa, egg white, paprika and polenta - mix well. Shape potato mixture into 6 patties. Shallow fry in batches until lightly browned on both sides and heated through. Drain on paper towel if you like. Meanwhile, add the salami to a clean pan, and cook, stirring until crisp. Top potato cakes with extra salsa, artichoke puree and salam strips. *For the puree: Process artichokes, garlic, cream and juice until smooth. Add oil gradually in a thin stream with motor is running.
Lightly cook snow peas in boiling water (1-2 minutes) and drain. Melt butter in skillet, add mushrooms with salt and pepper. Cook stirring constantly about 2 minutes. Add snow peas, ginger and shallots. Toss to blend and cook about 30 seconds. Serve immediately.
*Note-if you do not want to work with a live lobster, substitute two frozen, in-shell, 12 ounce tails, thawed and split in half lengthwise. Heat the broth, clam juice, and saffron in a saucepan until steaming but not simmering; decrease heat to very low, cover, and keep warm without boiling. Position oven rack in the center of the oven; preheat oven to 375°. Heat a 14-inch paella pan over medium heat; swirl in the olive oil, then add the onion; cook, stirring frequently, for 4 minutes, until translucent. Add in the garlic; cook for 30 seconds. Stir in the tomatoes; keep cooking, stirring frequently, until they begin to break down, about 3 minutes. Add in the wine; bring to a simmer, scraping up any browned bits in the pan. Increase heat and simmer until reduced by half, about 5 minutes. Stir in the oregano, thyme, salt, and pepper. Then stir in the rice and the warmed broth; bring to a simmer; decrease heat to medium, and simmer for 10 minutes. Meanwhile, set the lobster on a lipped cutting board to catch any internal juices; plunge the tip of a sharp knife into its head about 1/2 inch behind its eye stalks, thereby piercing the brain and instantly killing it; slice the lobster in half lengthwise. Stir the green beans into the simmering rice, then set the mussels around the perimeter of the pan, partially submerging them. Arrange the scallops in the pan in a circle inside the mussels, partially submerging them as well; and then lay the lobster halves in the center of the pan cut side down. Place in the oven; bake for 15 minutes, or until most of the liquid has been absorbed and the rice is fairly tender. Transfer to a wire rack, cover tightly with foil, and set aside for 10 minutes. If desired, remove the lobster meat from the shell and place on top of the paella before serving.
Cook pasta until all dente. Melt butter; add onion and garlic; cook 1 minute; add Cajun seasoning and cook 1 minute. Stir in tomatoes and simmer, uncovered, until reduced by half; add cream and simmer until reduced by half; add drained pasta; season with salt and pepper to taste. To prepare Cajun chicken topping for pasta: brush chicken breasts lightly with oil, then generously season with Cajun seasoning mix; grilled until cooked, then slice and arrange on top of pasta.
For crust: combine first 5 ingredients in food processor; blend 5 seconds. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 5 tablespoons water and vinegar. Using on/off turns, blend until moist clumps form, adding more water if dough is dry. Gather dough into ball, divide in half. Shape each ball into a disk. Wrap in plastic and chill at least 1 hour and up to 1 day. For filling: Preheat oven to 400. pray 9-inch diameter glass baking dish with nonstick spray. Whisk 3/4 cup sugar and cornstarch in large bowl to blend. Add berries and toss to coat. Let stand 10 minutes, tossing occasionally. Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish. Spoon filling into dough-lined dish. Roll out second dough disk to 13-inch round. Drape dough over filling, and trim overhang to 1/2 inch. Press edges together to seal; fold overhang under and crimp decoratively. Cut several small slashes in top crust to vent. Sprinkle with additional sugar, if desired. Bake until cust is golden and filling is bubbling about 50 minutes; cool 30 minutes. Serve warm or at room temperature.
Trim thick skin (rind), and fat off ham. Spread about 1 1/2 cups of brown sugar on the bottom off the slow cooker crock. Place the ham flat side down into slow cooker. Rub remaining brown sugar onto top of ham. Cover, and cook on Low for 6-8 hours.
Boil water. Add macaroni. Cook until tender. Meanwhile, saute onion in olive oil, then set aside. Combine softened cream cheese and sour cream. Heat cream cheese and sour cream mixture over medium heat until uniform. Add desired amount of garlic powder. When mixture is smooth, add cheeses, bit by bit. I don't know the exact measurements for the cheeses, I just got all the cheeses in standard blocks and shredded it all. It looked like alot to me. Once all the shredded cheese is incorporated, combine cooked macaroni, cheese sauce, and caramelized onions in a baking dish. top with bread crumbs, and bake at 350 for 35 minutes.
Place the pork, garlic, ginger, soy and wine in a bowl, cover and place in fridge to marinate for about six hours or overnight. If possible, turn the pork over a few times. Preheat oven to 200°C. Cut the unpeeled onions in half and place on a baking tray skin side up. Place pork on top skin side up and bake in the oven for an hour or until cooked through and a deep golden brown. Rest 30 minutes. Meanwhile, dry-fry or place the szechuan pepper in the oven for two minutes to release aroma. Then grind to a fine powder with the sea salt in a coffee grinder or mortar and pestle. Place in a dish. Serve slices of pork with lemon and szechuan salt and pepper.
Melt the butter in saucepan on low heat, don't burn the butter! Mix in the flour. Slowly stir in the milk. Stir constantly over medium heat until thickened. (about 15 minutes or so). Add pumpkin, mix and heat thoroughly. Slowly add the cider and fully incorporate. Sprinkle with some nutmeg to serve. For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
preheat oven to 350 in 13 x 9 pan combine margarine with crumbs. spread with crumbs. press to form even layer. evenly sprinkle chocolate chips, then butterscotch chips then marshmallows. pour condensed milk over all. bake 25 minuters or untill bubbly.
Place all ingredients in machine in order recommended by manufacturer. (Use raisin/fruit bread cycle if possible, adding fruit and nuts at beep.) Select medium setting and push start. Remove at end of baking cycle and cool on a wire rack.
Preheat oven to 375°F. In a large bowl mash sweet potatoes, add orange juice, orange zest, brandy, salt, ginger, pepper, tbsp of butter and egg. Beat with mixer, then spoon potatoes into pie plate, or 10-inch quiche pan. In a small sauce pan add 3 tbsp butter, brown sugar, cinnamon. Cook stirring frequently. Spread on potatoes and sprinkle with pecans. Can be refrigerated overnight. Do not put pecans on if you do this. Bake covered for 15 minutes and uncovered for 15 minutes.
Cut the squash in half lengthwise and remove seeds. Place cut sides down in a glass baking dish. Add 1/4 cup water and cover with plastic wrap. Microwave on high for 8-10 minutes until tender; cool. In a large skillet, heat 1 tablespoons of oil. Add the onion and cook until translucent. Add the zucchini and cook for 4-5 minutes until the zucchini begins to brown. Add the tomatoes, salt and pepper. Reduce the heat; simmer gently for 10 minutes. Using a fork, scrape the squash strands into a bowl. Toss with the remaining oil. For presentation you can do two things. Just toss the squash with the cooked vegetables and sprinkle with cheese or as recommended in the book: Mound the squash in the center of 4 pasta bowls. Spoon the vegetable mixture around the squash. Drizzle with more oil if desired, and garnish with parmesan cheese. Add the lemon slices.
Usng a sharp paring knife, carve the mango flesh from the pit, then remove and discard the peel. This might be a little messy. I always lick my fingers, shh, don't tell. Transfer the mango to a small saucepan, and mash it with a fork or a masher until pulpy, it doesn't have to be completely smooth,. Place the pan over medium heat until the mango pulp begins to boil. Turn the heat down to low and simmer, uncovered, for about 10 minutes, stirring once or twice during this time. Remove the pan from the heat, and let it cool for about 10 minutes, stirring occasionally. Stir in the salt, sugar, and vinegar. Continue to let the mixutre simmer, uncovered, for 10 more minutes, stirring once or twice during this time. Remove the pan from the heat, and let it cool for about 10 minutes. Move to a tightly covered container and chill in refrigerator. It will keep for at least 3 weeks. Serve cold.
Melt chocolate chips; set aside to cool. Mix the flour, cocoa, baking soda,& salt- set aside. In a large bowl, combine sugar, brown sugar& butter. Beat with mixer at speed 2 for 2 minutes. Add eggs, one at a time, beating after each addition. Add vanilla and beat for another 30 seconds. Add melted chocoalte and beat on speed 1 until mixed thoroughly. Add flour mixture, slowly, and beat- starting on speed 1 and working up to speed 3. Drop by tablespoon (heaping) onto ungreased cookie sheet. Bake for 10-12 minutes at 325°. Allow cookies to cool on baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Preheat oven to 400 degrees. To prepare pudding, trim crusts from bread. Arrange bread slices in a single layer on a baking sheet; brush with melted butter. Bake at 400 degrees for 8 minutes or until toasted. Remove bread from oven; cool 5 minutes on a wire rack. Cut each slice 4 squares. Arrange squares in overlapping rows in an ll-by-7-inch baking dish coated with cooking spray. Combine evaporated milk, 3 tablespoons sugar, and rose- flower water, if desired, stirring well with a whisk. Pour mixture evenly over bread. Cover with foil; chill 30 minutes or up to 4 hours. Preheat oven to 350 degrees. Bake pudding, covered, at 350 degrees for 15 minutes. To prepare sauce, combine 2 tablespoons sugar and egg yolks in a medium bowl, stirring well with a whisk. Heat whole milk in a small, heavy saucepan over medium heat to 180 degrees or until tiny bubbles form around the edge (do not boil). Gradually add hot whole milk to egg yolk mixture, stirring constantly with a whisk. Place milk mixture in pan; cook over low heat 6 minutes or unti1 mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat; stir in cardamom. Place pan in a large ice- filled bowl for 5 minutes or until sauce cools to room temperature, stirring occasionally. Arrange 6 warm bread pudding squares on each of 6 dessert plates. Top each serving with about 2 1/2 tablespoons sauce and about 1/2 teaspoon pistachios.
Preheat oven to 450. Sift the flour and baking powder into a mixing bowl and make a well in the center. Cut in the shortening and margarine until mixture resembles coarse cornmeal. Pour the buttermilk and milk into a measuring cup and add enough water to make 3/4 cup. Pour this into the dry ingredients. Mix lightly and quickly with your hands to form a dough moist enough to leave the sides of the bowl. Turn the dough onto a lightly floured surface. Knead by turning the dough away from you, pressing down with palms of hands, and pushing the dough away. Repeat 6 or 7 times. Work the dough into a large ball while kneading. Keep your fingers dry by dipping them into dry flour regularly. Pinch off portions of dough and place them on a well-greased baking sheet. Press lightly to flatten the biscuits slightly. Bake for 12 to 15 minutes, or until golden brown on top.
Beat eggs, brown sugar, molasses and melted butter together. Mix together dry ingredients and add with the boiling water to first mixture. Beat well, then pour into a well greased 13x9x2 inch baking pan. Bake in preheated oven at 350F for 35 minutes.
Combine all ingredients and mix well. Cover and refrigerate for at least 2 hours, but overnight is best. Keep chilled until ready to serve with tortilla chips, corn chips or crackers.
Heat the olive oil to medium-low in a very large saute' pan. Stir in the pureed garlic and prosciutto only long enough to infuse the flavor; do NOT cook. Stir in the basil, oregano, and pepper only to infuse. Remove from heat, cover, and keep warm to let flavors mingle. When ready to serve, return the saute' pan with the sauce to medium-low heat and reheat. Remove from heat and stir in the hot, drained pasta, the spinach, and the toasted pine nuts. Stir to coat the pasta and wilt the spinach leaves. Divide the mixture into 4 serving bowls and top generously with the cheese.
In a small bowl combine 3/8c warm water with yeast. Let stand until yeast is dissolved and begins to bubble - about 5 minutes. Place the yeast mixture in a larger bowl. Add the additional water, oats, honey, oil, vanilla, cinnamon, and salt. Mix well. Gradually add the flours. Mix with a spoon until it becomes too unweildy. At that point - knead with your hands until all the flour is absorbed and the dough is no longer sticky. Place in a large, oiled (or cooking spray coated) bowl and place in a warm, moist, draft-free place to rise. Let rise until doubled - appx 1 hour. When the rise is almost over, prepare apple filling. Then put the apple filling on some paper towels to absorb excess moisture. Preheat the oven to 350. There are many different ways to prepare a holiday challah -- here's my personal favorite: http://www.chabad.org/library/article_cdo/aid/560778/jewish/Weaving-Round-Challah.htm Or you can make a round coil. The number of rolls of dough you'll need to make will vary based on the shape you make. If you are using the link above, you will need four dough strands. If you are making a single coiled challah, you will need one dough strand. Do NOT make the strands long -- for the round from the link, each strand should be no more than twelve inches long. Once you have the correct number of strands, you'll need to flatten them with your hand or a rolling pin. Put the apple filling down the middle, and then pinch or roll the strand closed. It's OK if a few apple pieces pop out, but for the most part, you want them enclosed. Brush with egg wash and sprinkle turbinado sugar on top. The sugar will give it a nice, sparkly outer crust with a nice rich flavor. Place on stoneware cookie sheet, or regular cookie sheet covered with parchment paper. Bake for 30 minutes. After 30 minutes, open up the oven & place a sheet of tin foil over the loaf to prevent excessive browning. Let bake for appx another 20-30 minutes (so 50-60 minutes TOTAL bake time). Cool on a cooling rack & ENJOY!
In a bowl combine water with 1/3 cup bourbon, 1/3 cup honey, kosher salt, lemon zest and black pepper; stir to completely dissolve the salt, then add in the garlic. Place the steaks in a large resealable plastic bag and set in a shallow dish. Pour the brine over the steaks then seal the bag. Toss bag to coat the steaks in the brine. Place in refrigerator for 6-8 hours (no more than 8 hours!) tossing the bag occasionally making certain that the meat is covered with the brine. About 2 hours before cooking the steaks, remove steaks and discard the marinade. Rinse the meat VERY well under cold water and place on a plate/s. Let the beef sit our on the counter for about 2 hours or until almost room temperature (THIS IS IMPORTANT! the steaks must come down to room temperature before cooking!). Season the steaks with only black pepper (salt the steaks after cooking). Place the steaks on the grill and grill to desired doneness (or steaks can be oven-broiled).
Combine all ingredients in a small bowl and mix well. Run all ingredients through a meat grinder, return to bowl and mix again. Refrigerate for 30 minutes or so (optional). Put through the sausage maker attachment on meat grinder carefully guiding it onto a plate. Cut into desired serving size. Cook carefully on oiled BBQ or hotplate until cooked through, turning until browned on all sides.
Preheat oven to 350°F Combine the crust ingredients and beat at medium speed until blended. Pat mixture firmly into a 9x13 pan. Arrange pecans over the crust. Combine 2/3 C butter and 1/2 C brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 for 15-17 minutes or until golden and bubbly. Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.
Let beef sit on counter 1 hour before roasting. Preheat oven to 500. Cut slits in beef and insert 2 cloves of garlic. Fold over thin end of meat and tie with string. In a bowl, combine ground coffee beans, sugar, chili powder, sage, garlic powder onion, powder,and cayenne. Rub meat generously with 1/2 of rub and sit for 15 minutes. Repeat process. Place meat on rack in roasting pan, put onions and remaining garlic around meat. Do not cover. Turn oven down to 400. Roast for 30 to 40 minutes or internal temp is 130 rare; 145 medium. Remove from oven and let rest 10 minutes before slicing. In medium saucepan combine broth, Worcestershire sauce, coffee crystals, garlic powder, and seasoned salt and bring to a boil. Reduce heat and simmer. Dissolve cornstarch in water and whisk into broth mixture. Cook til thickened. Whisk in butter 1 chunk at a time. Season with salt and pepper.
Prepare tea the usual way (with the teabag and hot/boiling water). Stir in the Coffee-mate and Splenda. Top with whipped cream.
On medium heat up the oil in a pot and browned the pork. To that add the onions and the salt and reduce the heat to low and cook for about 10 minute add the cayenne pepper and stir to coat. Add the tomato paste mixed with the water. Add the black pepper and the bay leave.Cover and continue cooking for additional 15 minute. Last add the flour mixed with the wine,cover and continue to cook for another 10 minute. When done,sprinkle with parsley and serve with mashed potatoes. P.S. Don't forget to pull out the Bay Leaf before serving. :).
Preheat oven to 350 and grease and flour a 9x13 baking pan. Cream butter and sugars. Add pear baby food, then egg whites and vanilla. Beat until smooth. In a separate bowl, combine flour and baking powder. Add to creamed mixture and mix well. Fold in cranberries and nuts. Do not unthaw frozen berries. Mixture will be thick. Spread into prepared baking pan. Bake for 40-45 minutes, until edges are golden and start to pull away from the pan.
Cover a 12-inch pizza panwith plastic wrap for easy removal of "pizza". In a heavy saucepan, combine marshmallows, candy coating, butter, and syrup, and cook over low heat, stirring constantly until smooth. Stir in cereal and peanuts. Cool to touch. Spoon in ungreased wrap-covered pizza pan; shape into a circle, slightly mounding on the sides. Decorate with chocolate pieces and licorice, pressing into cereal mixture. Cool completely. Remove from pan; transfer to pizza box. Enjoy!
Cut the green beans diagonally into 1 1/2-inch pieces. Cut the potatoes like french fries, about the same size as the beans. Slice the red bell pepper very thinly. In a wok or skillet, saute the onion in oil over high heat until softened, add the garlic, paprika and ginger and saute a few minutes more. Add the potatoes, jalapeno and tomato, and stir-fry until the tomato cooks dry. Add the green beans and stir-fry until just tender, about 8 minutes. Add the soy sauce, red-pepper and salt stirring in quickly.
Preheat the oven at 350&deg;F. In a microwave safe bowl melt the butter. Put all the ingredients in a blender and blend to a smooth puree. Grease or line a baking pan and pour the mixture, spread evenly. Bake for around 20 minutes or until done. Insert a skewer in the middle and if it comes out clean then your brownies are done. Take out from the pan and let it cool completely on a wire rack and cut into squares before serving. Store in an airtight container, refrigerate. Not a fan of Peanut Butter? Substitute it with any nut butter of your choice. These brownies are mild sweet in taste. It will definitely not taste like your gourmet cakes but works well when you are watching those calories! You can add raisins or chopped prunes for that extra sweetness.
Preheat oven to 350; bake whole slices of bread on cookie sheet until dry, toasting minimally. (Or use a toaster, or lie them out over night - just dehydrate them). Spread cream cheese on six slices; lay flat in greased 13 x 9 inch pan. Sandwich with another six slices. Spread pie filling over second layer; sprinkle over plumped raisins. Top with six more slices of bread. In large mixing bowl, beat together the eggs, milks, vanilla, syrup, and spices. Pour over casserole. Refridgerate overnight. Place pan in oven before turning it on; turn oven to 350 and bake for 55-60 minutes or until set.
Preheat oven to 400 degrees, dip chicken in egg then bread crumbs. In a 13x9" glass baking dish, arrange chicken and bake uncovered for 30 minutes. Remove dish from the oven and pour pasta sauce over chicken then top with cheese. Return dish to the oven and bake for another 10 minutes until chicken is done (juices run clear) and cheese is melted.
Toss radish, carrot and salt together in large bowl. Let stand for 10 minutes. Knead until soft. Squeeze dry. Combine rice vinegar and sugar in small cup. Stir until sugar is dissolved. Pour over radish mixture. Toss until well coated. Sprinkle with sesame seeds. Makes 2 cups. Company's Coming.
In a drink mixer, place cold coffee, milk and chocolate syrup. Shake thoroughly. Place ice cubes in a tall glass. Pour mixture over ice cubes, insert straw and enjoy!
Combine shredded cabbage, sugar (less 2 tbsp), and onion. Bring to a boil in a saucepan the remaining ingredients and pour over cabbage mixture. Chill at least 24 hours. NOTE: This was my great-grandmother's recipe, and I've never had a problem boiling the oil, but if you don't think it's a good idea, then heat the other ingredients to a boil and add the oil when you take it off the heat.
Preheat oven to 350 degrees. Spray a 12 cup bundt pan or a tube pan with non-stick spray containing flour (Baker's Joy or Crisco with flour) Break milk chocolate bars into pieces. Chop chocolate pieces into small bits - some may be large. Combine cake mix, pudding mix, sour cream, oil, eggs, and vanilla in a large bowl. Beat with mixer on low speed for 1 minute. Fold in chocolate bits. Pour batter into prepared pan. Smooth out with spatula. Bake in pre-heated 350 degree oven for 55 to 60 minutes or until cake is lightly browned and cake springs back when lightly pressed. Allow cake to cool 20 minutes. Place cake on a serving platter and sift powdered sugar over the top.
Prepare rice with broth and curry separately. Saute onion, garlic until soft. add remaining ingredients, add rice. Serve.
In a medium sauce pan, saute onion, garlic and green pepper in olive oil until they begin to soften (about 5-7 minutes). Add the rest of the ingredients (except the tomatoes) and bring to a rolling boil. Reduce heat and simmer 5-7 minutes longer. Remove about half of the mixture and place in a blender and puree, returned pureed soup to the pot (or if you have an immersion blender, use it in the pot for the entire batch). Serve hot with chopped tomatoes and a few more sprigs of cilantro.