HumbleIntelligence/food-ner-1-Million huggingface dataset:
Working in a medium saute pan or skillet over medium heat, saute each variety of mushroom in just enough butter to keep the mushrooms from sticking. Season the mushrooms with salt and pepper and cook, stirring, just until they are tender but not colored, a few minutes for each batch. When one type of mushroom is cooked, drain, turn it into a bowl, and repeat with the next type. You need to saute the mushrooms separately because each type has a different cooking time, but, once cooked, all the mushrooms should be mixed together in the bowl, along with the garlic and thyme. Set aside at room temperature until needed. (The mushrooms can be sauteed up to 2 hours ahead and kept covered with plastic wrap at room temperature). Center a rack in the oven and preheat the oven to 350 degrees F. Butter the bottom and sides of an ovenproof 10-inch saute pan or skillet. Pour the cream into a large bowl and whisk in salt and pepper and freshly grated nutmeg to taste. (Add more salt than you might normally, because the potatoes will need it.) One at a time, peel the potatoes and slice them into 1/8-inch-thick rounds. The best way to get rounds this thin is to use a mandolin. Lacking that, use the thinnest slicing blade on the food processor or a sharp knife. Toss the potatoes into the cream as you slice them. Using your hands, pull enough potato slices out of the cream to make a single layer on the bottom of the buttered pan, arranging them in even, slightly overlapping concentric circles. Make a second layer of potato slices and then pour some cream over the layers. Press down on the potatoes to compact the layers - when you do this, some of the cream should rise up between the slices. Spread the mushrooms (minus what ever liquid they may have accumulated in the bowl) over the potatoes and pour in more cream, again using your hands to press down on the ingredients and bring the cream to the top. Arrange the remaining potatoes in attractive layers over the mushrooms, pouring in cream and pressing down as you finish each layer. You may not need all of the cream - you'll know you've added enough when, without pressing down, you see cream at the edges of the pan. Dust the gratin evenly with the Parmesan cheese and place the pan on a foil-lined baking sheet that can act as a drip-catcher. Bake the gratin for 45 minutes, then check that it's not getting too brown. If necessary, lower the oven temperature to 300 degrees F to keep the gratin from coloring too much. Bake for 15 minutes more, or until you can easily pass a slender sharp knife through all the layers. Remove the gratin from the oven and let it stand in a warm place for about 20 minutes, time enough for the potatoes to soak up more cream. If it's more convenient, you can keep the gratin warm in a 200 degree F oven. Bring the gratin to the table and cut it into wedges.
In a small saucepan over medium heat, add sesame seeds and saute until lightly golden brown, about 5 minutes, stirring and tossing constantly. Remove from the heat and set aside. In a small bowl, combine white vinegar, champagne vinegar, olive oil, balsamic, sugar, poppy seeds, paprika, Worcestershire sauce, red onions, sesame seeds and freshly black pepper; whisk together until sugar dissolved. Cover and chill for 1 hour. Toast almonds and set aside. In a large bowl, toss spinach leaves, strawberries, and almonds. Pour dressing over salad and toss. Sprinkle with goat cheese. Makes 4 servings.
Combine all ingredients in slow cooker. Cover and cook on high for 4-6 hours. Variation: make soup as above, except omit ham and add 1/2 cup pearl barley. Increase water to 2 quarts.
Cook fettuccine according to the package directions, adding the broccoli for the last 5 minutes of cooking. Drain well, return to pan. Meanwhile, spray an unheated large skillet with nonstick spray. Preheat over medium-low heat. Add onion. Cook, covered, for 8 to 10 minutes or until tender, stirring occasionally. In a small bowl stir together the milk, cornstarch, bouillon granules, pepper and nutmeg. Add to onion in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cheese and wine (if desired) until cheese is melted. Pour cheese mixture over pasta and broccoli, toss to coat.
In a large saucepan with wire whisk or spoon, stir together cocoa and sugar. Over medium heat, slowly add milk until well blended. Add 2 cups of hot strong black coffee while mixing constantly. Remove from heat. Ladle into 6 (8-ounce) mugs. Top each with spoonful of ice cream, whipped cream and chocolate.
Tear lettuce into bite sized pieces into bowl. Add grapes and Gorgonzola, or Swiss cheese, and toss. Sprinkle croutons and Parmesan cheese over salad. Pour some of the dressing over salad and toss, taste, and add more dressing as desired. Parmesan Cheese Croutons:. Toss bread cubes with butter and Parmesan cheese in skillet. Toast over moderate heat until golden brown; stir frequently. Lemon Dressing:. Measure olive oil into small bowl. Whisk in lemon juice until completely combined. Whisk in remaining ingredients and serve.
Cut the chuck roast into 2-inch cubes and season with salt and pepper. Heat oil on medium-high in a Dutch oven until shimmering. Add the meat and brown on all sides. Add sliced onion and saute for 5 minutes. Add bell pepper and garlic and saute for another 5 minutes. Add tomatoes, and seasonings and bring to a simmer. Cover and simmer on low for three hours on stove. Alternatively, you may cover and put in a 300-degree oven and cook for three hours. You may also cook for 8 hours on low in a 6-quart slow cooker (or 6 hours on high). Serve in tortillas with beans (like a burrito) or on its own in a bowl and enjoy!
Preheat oven to 375 degrees. Coat 12 muffin tins with cooking spray or line with muffin cups. In large bowl, sift together flour; sugar; baking powder and salt. Make a well in center. In separate bowl, whisk together milk, lavender; butter and egg. Add milk mixture to flour mixture and stir by hand just until batter is evenly moistened. Fold in 1/2 cup of the apples. Fill prepared muffin tins about three-quarters full. Gently tap filled tins to release any air bubbles. Sprinkle remaining diced apple over muffins. Bake until skewer inserted into center of a muffin comes our clean, 25 to 30 minutes. Cool muffins in pan about 10 minutes, then transfer to cooling rack.
Combine all ingredients in a bowl. Cook like regular pancakes in a greased skillet, flipping once - mind the cheese, it melts and sticks sometimes. Serve with syrup or butter (or both).
Preheat oven to 200 degrees F. On a dry, ungreased cookie sheet, arrange nori in a single layer. Place in oven for 2 minutes.
Preheat oven to 325. Place chicken in a lightly greased 13x9" pan. Sprinkle with croutons, celery, onion, cheese and almonds. Add salt and pepper to taste; set aside. Combine soup and mayonnaise thoroughly and pour over chicken mixture; spread evenly. Cover and bake for 50 minutes. Uncover and bake an additional 10 minutes. Let stand 5-10 minutes before serving. NOTE: This can be prepared the day before. Add everything except the mayo/soup mixture. Cover and refrigerate until you are ready to make then combine mayo and soup and pour over chicken mixture. Bake accordingly, possibly adding up to 10 minutes until it is heated through.
Crush ice in a blender. Add frozen strawberries and banana to blender. Put on low speed and add Malibu & Banana liqueur. Pour into tall glass.
Heat the oil in a skillet and fry the tortillas til crisp, one at a time. Drain them on paper towels then spread the refried beans over each tortilla. Top two tortillas with meat and put the other two on top, bean side down. Spread the taco sauce on top of the filled tortillas and sprinkle the cheese over the top. Broil on high,the stuffed tortillas until the cheese melts, but watch carefully not to burn them. Seed and dice the tomatoes. Sprinkle these and the chopped green onions on top of the tortillas and serve with sour cream.
Chill small mixing bowl. Soften gelatin with 2 teaspoons cold water,. than add boiling water, stirring until gelatin is completely dissolved. Cool until tepid. Place ice water and nonfat milk in the chilled bowl. Beat at high speed until mixture forms soft stiff peaks. Add sugar, still beating, then oil and gelatin. Place in freezer about 15 minutes then transfer to refrigerator until ready to use. Stir before using to retain creamy texture. makes 2 cups.
Spray an 8 inch microwave safe dish with a non stick cooking spray. Mix the brown sugar and 1/4 C of walnuts together in a small mixing bowl and set aside. In a separate bowl mix together the baking mix, remaining walnuts and the cinnamon. Pour the milk into the mixture. Add the applesauce and beat with an electric mixer on low speed for 30 seconds. Spread the batter into the prepared pan. Sprinkle the top with the brown sugar mixture. Microwave on high for 8 minutes or until the cake springs back when lightly touched.
Soak olives 24 hours changing water several times. rinse and place with lemons, chillis in glass sterilised jar. cover with solutiuon 3T salt to every pint (575mls) water. cover with layer of olive oil and layer carob leaves (optional)and cover tight. leave 5 months in cool, dark place.
Preheat oven to 350 degrees. Grease a 13x9x2" pan. In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon if using, and mix well. In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well. Make a well in the dry ingredient and incorporate the liquid ingredients. Stir in melted butter. Pour into pan, and tap pan to settle batter. Bake for 45-60 minutes until golden brown. Cool at least 2 hours before cutting.
Put the thyme, parsley, and crushed garlic inside the pheasant. Tuck the garlic slices between the legs and body. Season the pheasant with the salt and pepper. Remove the zest from the orange in long, thick, curly strips; lay them over the breast. Wrap the breast with the bacon and put the pheasant in a slow cooker. Halve the orange and squeeze the juice all over the bird. Put one of the squeezed orange halves in the cavity. Drizzle the pheasant with olive oil and broth. Cover and cook on HIGH for 3 1/2-5 hours until the meat is tender and an instant-read meat thermometer inserted in the thigh registers 180°. Serve the pheasant on a platter, with the juices poured over.
Cut tempeh into 1/4" strips or small pieces (whatever size you like). Combine all other ingredients in a small dish, add tempeh and stir to coat. Cover and marinate in refrigerator overnight. Pan-fry until browned and crispy, or bake in a 400 degree oven for at least 10 minutes. Sprinkle with sesame seeds.
Stir cocoa powder and sugar in a pot. Add water and stir. Bring to a boil over medium heat. Boil two minutes. Add milk (I use 1 can canned milk and equal water, plus 1 cup of whole milk). Heat until hot. Add vanilla and serve.
In a large pot, bring 4 quarts of water and 2 tblsp of salt to a boil. Add the shrimp and cook for 1 minute. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking. Drain the shrimp and cut in half or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for 1/2 hour. Mix in the onions, tomatoes and chilis and refrigerate another 1/2 hour to 1 hour. Add the cilantro, cucumber and avocado. Spoon into individual serving dishes - I use cocktail glasses - and serve.
Mix ground chuck with breadcrumbs. (extra lean works well too). Add salt,pepper and egg. Mixing with you hands now, add the Heinz Chili Sauce and the milk. Seperate the mixture in half and form 2 loaves. They will both fit comfortably in a 13" by 9" pan. Mix the topping together and spread on the top and the sides of the loaves. Cook at 375 for one hour or 400 for 45 minutes. Check for firmness. Let rest for ten minutes before cutting. Tips---------. If you have stale bread you can lay 2 slices under each loaf and it will soak up the grease so your meatloaf is a bit leaner upon serving. Also, you can use the Chili Sauce on top of the meatloaf instead of catsup. This makes it spicier but my mother never did this because it would have given away her"Secret Ingredient" -- and the kids probably will like it better with catsup on top. Enjoy!
Grease a 23cm (9 inch) square baking pan. Pour 1 cup of the juice into a microwave safe jug. Cook on high for 1 minute. Sprinkle gelatin over the hot juice and stir rapidly with a fork until dissolved. Place remaining juice and fruit salad in a large mixing bowl. Add gelatins mixture and mix well till combined. Pour into baking pan and refrigerate for 5 hours or more. To serve, cut in to squares and top with the yogurt or custard.
Position rack to middle of oven and preheat to 300*. Lightly spray large baking sheet with nonstick spray. Mix next 5 ingredients in large bowl. combine oil, honey and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed. Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionaly, about 30 minutes (but check after 20). Transfer sheet to rack; cool granola completely. (Can be made two weeks ahead. Store in airtight container at room temperature.) Makes about 8 cups.
Saute onions and garlic in the olive oil over medium heat in sauce pan until translucent. Add andouille sausage and stir well to combine. Cook until some of the fat begins to render from the sausage. Add the diced sweet potato and cook for 12 minutes stirring frequently. Add chicken stock until evaporated, 5-10 minutes. Add cream and reduce until gone. Season with salt and pepper and keep warm.
Tenderize chicken breast and marinade in oyster sauce overnight. Peel and cut potatoes with a french fry cutter. Toss with olive oil coating evenly. Place single layer on a cookie sheet. Bake in 350 degree oven for 30 minutes, turn all and bake ten minutes more or until golden brown. Meanwhile, Stir together the flour, cornstarch and remaining spices. Cut chicken breasts in 1/2/ inch strips. Soak strips in milk then coast completely with flour mixture. Beat eggs well and coat floured chicken strips in the egg. Fry in olive oil (up to 1/2 cup) on medium high heat for 15 minutes, turning regularly until all sides are golden brown. Drain on paper towel. Serve with ketchup and cold beer. Enjoy!
Boil the sugar, water and saffron together to make a light syrup, set aside. Melt the ghee or butter in a deep pan over medium heat, blending in the farina and stirring constantly so that the mixture will not burn. Add the sultanas and almonds. Within 3 or 4 minutes, the mixture should be a light brown. Add the saffron syrup (use caution as it will splatter) and continue stirring constantly. Turn the heat to its highest and cook quickly until the mixture is the consistency of mush and the ghee just begins to separate. Remove from heat immediately, and allow to cool. Serve hot or warm as a dessert.
To prepare the crust, Combine flour, sugar, and salt in a large bowl; cut in butter and mix with fingertips until mixture resembles coarse meal. Add vinegar and water, tbsp at a time; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes or overnight until needed. To prepare the filling, bring 5 cups Chicken Stock to a boil in a medium saucepan. Add the potato and carrot; cook for approximately 4 minutes. Meanwhile, Melt the butter in a very large skillet over a medium heat and the onion; cook for 2-5 minutes until the onions just begin to sweat. Combine 1 cup flour, corn starch and 1 cup remaining Chicken Stock in a small bowl; whisk until well combined. Add to the skillet. Stir in the potato mixture with the reserved cooking liquid, turkey or chicken, peas, seasonings, half-n-half, sherry, and celery. Remove from heat (you can store for a day or two until you wish to bake it). Pour approximately 1-2 cups filling into ramekins of choice (or you can pour the entire filling into a casserole dish to bake it whole. Metal bowls work too).Pre-heat the oven to 400 degrees farenheit. Roll the dough out to about 1/4-1/2 inch-thick and cut the appropriate size for your pot pie Place the dough atop of the filling (either press the dough into sides of the ramekin, or just leave flat; feel free to be decorative) and cut four slits in the center of the dough (to let the steam escape). Whisk the egg with the 4 tbsp half-n-half and brush onto the dough and bake for approximately 40-65 minutes; until the crust is a golden brown and puffed.
To prepare chicken marinade, whisk all marinade ingredients except chicken breasts together in a bowl. Combine marinade with chicken breasts in a large zip-lock bag, seal and gently shake to evenly distribute marinade over chicken. Place in refrigerator and chill for 2 to 4 hours. Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve placed over a bowl and sprinkle with pinch of salt. Leave for about 30 to 40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally. Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon juice in a medium bowl. Stir in drained cucumbers, then cover the bowl and refrigerate for 1 to 2 hours. Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and discard marinade. Grill chicken breasts until cooked through, about 12 minutes. Remove chicken from grill, let rest for a few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and serve.
Preheat oven to 400°F Lightly grease 8-inch round cake pan. In small bowl, stir Parmesan cheese and dill weed until combined. Cut biscuits into quarters. Add a few biscuits at a time to melted butter or margarine, separating pieces with fingers. Add cheese mixture and toss with fingers until all pieces are coated. Arrange in one layer in prepared pan. Bake 12-14 minutes, or until golden brown. Turn upside down on serving plate. Pull apart to serve.
In a large covered frying pan, cook spinach in water that clings to leaves 2 or 3 minutes. Drain, squeeze and set aside. Heat olive oil in a frying pan over medium heat. Stir in pine nuts and garlic. Add spinach and raisins when garlic becomes fragrant and pine nuts are golden (about 30 seconds).Cook for 2 minutes to heat through. Season with salt and pepper.
Combine flour, baking powder, salt and cheese in large bowl. Stir thoroughly. Add milk and melted butter. Stir to form soft dough. Put in greased loaf pan 9 x 5 x 3 inch. Bake in 400 degree oven for 35 to 40 minutes. Remove from pan to cool. Serve with butter.
Preheat oven to 275°F; rub the inside of a mixing bowl with the garlic, then chop it and add to the bowl. Stir in egg, 3 tablespoons wine, salt, pepper, and nutmeg; mix in parsley, bread crumbs, and sausage. Stuff the pocket of the veal breast, gently pressing it into the corners; truss pocket closed with small skewers. Lay the bacon or pancetta in the bottom of your braising pan, cover with shallot, and lay the veal on top; cover, and cook on the stove top, on low heat, until the bacon sweats and the shallot softens, about 15 minutes. Add 1/2 cup of wine and bring to a simmer; let reduce until their is just a film of liquid remaining in the pan. Add 1/2 cup broth and reduce again; add in remaining broth to just cover 3/4 of the meat. Cover pan with parchment paper, then the lid, and place in oven until fork tender, about 2 hours. Remove lid and parchment, then baste meat with pan juices to form a glaze; return to oven for 5 minutes, then repeat. Remove from oven and let cool in liquid; slice and serve warm with cooking juices (can also be chilled and served cold).
Cream together margarine and sugar. Add salt, lightly beaten egg yolks, vanilla, and almond extract, and mix thoroughly. Gradually add flour and stir until well blended. Roll dough into one inch balls. Beat egg whites until frothy. Dip dough balls into egg whites and roll in chopped nuts. Place on cookie sheet about two inches apart and press a deep thrumbprint into each center. Bake at 350 degrees 10-12 minutes. While cookies are still warm, fill thumbprints with jelly or press a maraschino cherry or Hershey's kiss into the thumbprint.
Season each fillet with salt, pepper, 1/2 teaspoons paprika. 1/4 teaspoons crushed fennel seeds, half the lemon zest, and half the dill. Squeeze the juice of half a lemon over each fillet. Pour the olive oil into a large, cold skillet. Add the prepared fillets, being careful not to overcrowd them. Turn the heat to the lowest setting and allow the salmon to cook, uncovered and undisturbed, for 20 to 25 minutes. The internal temperature should read 140 degrees Fahrenheit and the salmon should be relatively firm to the touch. The sides of the salmon will be completely opaque, but the top will still be bright pink. Gently remove the salmon with a spatula and transfer to a paper towel-lined plate to remove any excess oil. Transfer the salmon to dinner plates and serve immediately.
Heat the oil in a medium skillet over low heat; stir in garlic. Saute over low for 2 minutes (do not brown); add the red pepper; saute 1 minute. Add the clams with their juice; simmer, uncovered for 10 minutes. Meanwhile, cook the linguini in plenty of boiling salted water until al dente, about 6 minutes. Drain, reserving 1/4 cup cooking liquid. Toss the linguine with the clam sauce, pasta cooking liquid, lemon juice and parsley.
Mash cooked squash. Add sour cream, chicken soup, grated carrot, chopped onion, salt and pepper. Sprinkle a layer of herb-seasoned bread crumbs on bottom of shallow casserole dish. Spoon squash mixture over crumbs, cover with additional herb-seasoned bread crumbs. Dot generously with butter. Bake in 350 degree oven for 30-45 minutes.
Preheat oven to 350 degrees. Pour melted butter into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces and optional walnuts over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.). Serve hot out of the oven with choice of topping, if desired.
Dry pork well. Combine mustard, thyme and sage. Rub all over pork and. Let stand at room temperature 30 minute. In a bowl combine apple juice or cider and lemon juice. On greased grill over medium high heat. Sear pork turning often for 15 minute. Reduce heat to low. Close lid and grill turning often and basting with cider mixture for about 1 1/2 to 2hrs or until meat thermometer reads 160F Do not overcook. During last 20-30 min baste pork several times with the Apple Glaze. Remove from grill. Cover with foil and let stand 10 minute before carving. Serve with remaining glaze.