HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large heavy pot cook the bacon until crisp and the fat is rendered, remove and set aside. Add the onions and celery season with salt and pepper and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves and crushed red pepper flakes, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the flour and cook an additional 3 minutes. Add clams with all the juice, and the potatoes and bring to a boil, simmer for 20 to 30 minutes or until the broth thickens slightly and the potatoes are very tender. Reduce heat to low and stir in heavy cream add crush bacon and season with pepper and salt. Cover, and Stirring often. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat. (Do not allow to boil after adding the cream as it could break). Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished chives.
Place all ingredients together in large roasting pan (i use bottom of turkey roaster). Cut ribs apart for easier serving. Mix together making sure to coat all ribs with this semi-dry paste. Spread ribs out evenly on bottom of pan. cover lightly with foil. Bake at 375 degrees for approximately 1 hour. Turning or stirring occasionally. You can use broiler for these ribs, just watch more closely, and adjust cooking time. These ribs are also great finished on the grill for a few minutes on each side.
Put the coco lopez, ice, and pineapple juice into a blender. Blend for 30 seconds (or until your blender breaks up most of the ice). Then add the pineapple chunks and blend for another 10 seconds. Enjoy!
In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine-the batter should be lumpy. Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake. Cook until bubbles form on top of the pancakes and the batter is set (2-3 minutes). Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.
For the Poblano Cream Sauce: Roast Poblano chilies on rack over gas burner or on pan beneath broiler until charred on all sides. Put roasted peppers in paper bag and fold end over to seal. Let stand to allow peppers to sweat, about 15 minutes. Peel peppers, then cut each in half and remove ribs and seeds. Chop peppers coarsely and set aside. Melt butter in skillet over medium heat. Add garlic and onion and saute until onion just begins to brown, 4 to 5 minutes. Stir in broth and whipping cream. Bring to boil, reduce heat and simmer until sauce begins to thicken slightly, about 5 minute. Stir in chopped chilies and simmer 1 minute. add salt and pepper to taste and keep warm. For the pork chops: Season with Malibu (or other seasoning) and grill on outdoor grill, 3-4 minutes on each side To serve: Plate pork chop and cover with Poblano Cream Sauce. Enjoy !
Shake can of stock and pour into a sauce pan, add beef cube, olive oil and bring to a simmer. In a small bowl combine the corn starch with some water about 4 tablespoons, and stir. When stock comes to a boil add corn starch slurry. Whisk. The mixture will start to become thick, when the consistency is to your liking remove from heat. If it doesn't thicken enough repeat step 2, by adding another portion of slurry.
1. In a large mixing bowl, cream the butter and brown sugar. Beat in egg and vanilla. 2. In a separate bowl, combine oats, flour, cinnamon, baking soda, and baking powder. Gradually add dry ingredients to the creamed butter and brown sugar. 3. Once combined, fold in the blueberries. 4. Drop tablespoon sized cookies 2 in apart onto lightly greased baking sheets. Bake at 350 F for 12-14 or until lightly browned.
Combine all the ingredients in a blender or food processor and blend till smooth. Chill.
In a large plastic bag combine flour, seasoning salt, cayenne pepper, garlic powder and black pepper (if using); shake bag to combine spices. Add in chicken pieces one at a time, shaking to coat with flour mixture. In a large Dutch oven, heat oil and brown chicken on all sides for about 5-6 minutes on each side, or until lightly browned, adding in more oil if needed. Add in the tomatoes with juice, potatoes, onion, garlic, wine, capers (if using) and herbs; bring to boiling, reduce heat and cover with a lid. Simmer for about 40 minutes, or until chicken is done and no longer pink. Remove the chicken and transfer to a large serving dish, cover with foil to keep warm or place in a 200 degree oven. In a small bowl or cup combine the water with cornstarch; add/stir into tomato mixture in the Dutch oven, and cook for about 2-3 minutes, stirring with a spoon. Pour the tomato mixture over the chicken in a large serving dish/bowl. Sprinkle with grated Parmesan cheese if desired and serve.
Peel zucchini and remove seeds, grind. Drain 15 minutes in a colander over a bowl. combine all ingredients except gelatin, and boil for 20 minutes. Add gelatin. Stir well and fill jars. Seal with lids.
Create a marinade for the chicken using some brown sugar, red wine vinegar, olive oil and a pinch of salt and pepper. Score the chicken deep along its length but don't cut all the way through. Make some additional shallow cuts over the chicken to help absorb the marinade. Place the chicken in the marinade and ensure to work it into the cuts. Cover and place in refrigerator for at least an hour. Whilst the chicken is gathering flavour in the marinade prepare the stuffing. Remove the skins from the sausages and discard. Peel, core, and chop the apple. Slice and finely chop a couple of inches of the leek. Add the dried herbs and mix well into the sausage meat, wrap in clingfilm and place in the refrigerator. After an hour, rip the plum tomatoes and place a few good size pieces into the deep cut you made in the chicken breasts followed by the sausage meat. Pour a tablespoon of water over the stuffing. Now sprinkle the chicken with a good pinch of paprika. Wrap the chicken with the parma ham. Take four pieces of foil and wrap each breast loosely (we don't want the foil to stick to the ham). Before sealing the foil add a tablespoon of water to help keep the meat moist whilst cooking. Place in a pre warmed over at 180c. After about 30 minutes open one of the foil parcels and check that the chicken is cooked. It may need a little a more time. When the chicken is cooked open the foil and return to the oven for 4 or 5 more minutes to dry the parma ham a little. The ham should be dry and slightly crisp in places. Carefully remove form the foil, server and enjoy.
You also need a new flower pot (medium or large size with a plastic insert). In a large bowl cream confectioners' sugar and the cream cheese with a mixer, then add the vanilla extract. Mix pudding with the milk separately in another mixing bowl. Combine these 2 mixtures. Add Cool Whip and blend together easily. Put a layer of the Oreo cookie crumbs in the bottom of the plastic lined flower pot or even a sand bucket and then add a layer of the pudding mixture,keep adding layer of cookie crumbs and pudding until you end up with the cookie crumbs on the top. Stick gummy worms down into the cookie mixture to make it look like they are coming up out of the so called dirt. Serve chilled.
Combine marinade ingredients. Place beef strips in resealable plastic bag. Pour marinade over beef and mix around to coat evenly. Seal , then marinade in refrigerator for a minimum of two hours. For best results marinade over night. Remove meat from marinade. Discard whatever is left. Heat fire oil in wok. When oil is heated add beef and stir fry until meat is browned. This will not take long, 5-7 minutes. Remove beet from wok and set to the side. Add another 2 tablespoons fire oil to wok. Add garlic peppers, onion, carrot, celery, water chestnuts, bamboo shoots, and baby corn to wok and stir fry for about 10 minutes. Add beef into vegetables. Add stir fry sauce, reserving 3 ounces for later. Add brown sugar. Stir in well. Cook 10 more minutes. Combine reserved stir fry sauce, tamari, and cornstarch in bowl, mixing very well. Add to the stir fry stirring well to thicken sauce. Add sirachi sauce to taste. Add rice so serving plates or bowls. Sprinkle rice noodles over rice. Serve stir fry over rice and noodles.
Grease a shallow dish with butter. Pour condensed milk into a thick-bottomed pan. Add butter, sugar, cocoa powder and the chopped nuts into the pan. Stir continuously on a low flame till the mixture leaves the sides of the pan (about 15 minutes). Remove from flame and pour evenly into the prepared greased dish. Allow to cool and set, and cut into 1 inch squares. Store in an airtight tin in the refrigerator.
In pot cook bacon over medium-high heat until crisp, 6-8 minutes; drain on paper towels. Crumble; reserve. To fat in pot, add onon, salt and pepper; cook, stirring occasionally until tender. Add broth. Increase heat to high; bring to boil, scraping up browned bits from bottom. Reduce heat to medium; stir in milk, dry potato mix and bacon. Simmer 5 minutes; remove from heat. Stir in cheese and sour cream. Garnish with bacon and cheese, if desired.
In a large pot, heat sesame oil over medium heat. Add beef and saute until cooked through, about 4 minutes. Add water and bring to a boil. Once boiling, add the pastes and chili powder and stir until dissolved. Add the garlic and potato, and cook on medium high heat for 5 minutes. Add the rest of the vegetable and tofu, and simmer for 10-15 minutes. Stir gently to avoid crumbling the tofu. Serve with rice and kim chee.
Steep 2-3 tea bags in boiling water. Set aside. Prepare the couscous and set aside (or heat up leftover couscous, rice, quinoa, etc.). Saute onions and garlic in oil or oil/butter over medium heat until golden brown and crispy (I added about 3/4 teaspoon of sugar to help caramelize the onions a bit). Stir in the tomato, raisins, chick peas, cinnamon, saffron, and salt. Cook 5 minutes. Add strained mint tisane and simmer another 3 minutes or until most of the liquid has evaporated. Combine mixture with couscous (or substitute) and serve warm. Garnish with fresh dill or dried dill if desired.
In large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon granules and sugar. stir in cooked macaroni, tomato and green onions. Cover and chill several hours or overnight. Just before serving stir in lettuce and bacon.
wash and dry shrimp. season with essense or seafood season of your choice. salt and pepper to taste. coat in flour. mix eggs and milk to make a wash. run floured shrimp through egg wash. coat with panko crumbs,set aside. heat oil in fry pan over medium high heat until a popcorn kernal pops. add half of shrimp to oil,cook to golden brown both sides (3-4 min.). remove and add second half of shrimp and repeat.
Preheat oven to 325 degrees. In a medium pot, combine milk, half & half, and brown sugar. Bring to medium heat on the stove. Stir and cook until the sugar has dissolved and mixture is hot. Stir in the powdered creamer, blending well. Remove from heat. In a large bowl, mix the egg substitute and vanilla extract together. Gradually whisk in the hot milk mixture. Set four 4-ounce baking ramekins or custard cups in a deep baking dish. Evenly distribute the custard mixture into the cups. Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups. Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set. Remove from the oven, allow to cool, and then refrigerate custard cups until completely chilled. Once ready to serve, top each custard cup with 1 teaspoons white sugar. Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire 'til browned). Enjoy!
Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled. In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste. Take 2 tablespoons of the rice mixture, place in hand and form a small cup. Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish. Before serving garnish with cheese and/or the extra sauce.
Combine the beans, 3 cups water, the onion, ketchup, maple syrup, brown sugar, mustard, molasses, worcestershire sauce, vinegar, and 1/4 teaspoons pepper in a 6-qt. slow cooker. Set the ham on top, then cover and cook on high 8 hours. Transfer the ham to a platter and skim off the excess fat from the beans. Slice the ham and serve with the beans.
Wash and soak rice for 30 minutes. Heat butter or oil in pan and add garlic and ginger pastes. Stir and add onions and green chile. Cook until onion is well cooked. Add rice. Stir, and add dried clove, garam masala, chilli powder, sugar, tomato puree, tomato sauce, salt. Bring to a boil. Add water, taste for seasoning and bring to a boil. Cover and lower heat to simmer. Simmer until rice is almost done. Very gently fold in chopped spring onions and cilantro about 5 minutes before rice is done.
Slice cucumbers very thinly, preferably using a mandolin. Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt. Continue this method until all the salt and cucumbers are used up. Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top. Make sure the colander is in a large bowl, because the cucumbers will lose alot of water. Let them sit for 1 hour. In the meantime, chop the dill and finely mince the garlic, put aside. After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done. Rinse thoroughly with water, drain well. After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes. You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika. After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika. Chill for at least 2 hours. Enjoy. Nutritional information shows a high amount of sodium, but the vast majority is pressed out by your hands. The main function of the kosher salt is to purge the moisture out of the cucumbers.
In a large saucepan, combine the water and clam broth with the shrimp shells, smashed garlic, sherry, crushed red pepper, bay leaves and 1/3 of the onion. Bring to a boil and simmer, covered, over low heat for 20 minutes. Strain the shrimp stock into a heatproof bowl and discard the solids. In a soup pot, heat the oil. Add the fennel, celery, bell pepper, minced garlic and the remaining onion. Cover and cook over moderate heat, stirring once or twice, until the vegetables are barely softened, 3 minutes. Uncover and cook until tender, 3 minutes longer. Add the tomatoes with their juices and the shrimp stock; bring to a simmer. Add the potato, season with salt and pepper and simmer until just tender, 15 minutes. Add the shrimp, grouper, oysters and Worcestershire sauce; simmer until cooked through, 3 minutes. Off the heat, stir in the buttermilk and parsley.
Preheat oven to 350 degrees F. Combine flour, brown sugar, pecans, and butter in bowl. Press dough into an ungreased (I grease pan as bars tend to stick if you do not) 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned. For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.
Using wire whisk, mix egg whites and milk. Add oats to milk mixture, let set 5 minutes. Melt butter in griddle or non-stick frying pan. Turn off heat and let cool slightly. Mix baking powder, flour and sugar in separate bowl. Whisk dry mixture into milk mixture. Scrape cooled butter from griddle into batter. Whisk butter into batter. Turn griddle on to medium heat. Pour desired amount of batter onto griddle. Cook until edges of pancake no longer glossy. Flip pancakes and cook on second side until light brown. You can add berries, chocolate chips by dropping them into uncooked pancake after pouring batter onto griddle.
MAKE RASPBERRY PUREE: Thaw 1.5 packages frozen raspberries. Press berries berries through a fine-mesh strainer, using a rubber spatula. (Yield approximately 1-1/2 cups puree). MAKE THE RASPBERRY SPONGE CAKE: Preheat oven to 350°F. Butter 15"x10" jelly roll pan. Line the bottom of the pan with parchment paper and butter the paper. Sift flour, baking powder, and salt. Set aside. Mix 2/3 cup Raspberry Puree and butter in a small saucepan. Heat to a boil over medium heat. Stir in the Chambord and remove from heat. Place eggs, sugar, and vanilla extract in large mixing bowl. Beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored. Lower to medium speed and very carefully pour the hot Raspberry Puree into egg mixture, beating well. Add the flour mixture, beating on low speed until incorporated. Spread batter in prepared pan. Bake for 12-15 minutes or until cake springs back when lightly touch. Cool the cake in the pan for 5-10 minutes. Invert onto a wire rack and peel off the parchment papaer. Cool completely. MAKE THE RASPBERRY GANACHE: Heat the cream and 2/3 cup Raspberry Puree in a medium saucepan over medium heat to a boil, stirring occasionall. Remove from heat. Add chopped chocolate and stir until melted and smooth. Stir in the Chambord. Pour into jelly roll or baking pan. Cover with plastic wrap and let it stand at room temperature until cooled and thickened, about 1 to 2 hours. (The Raspberry Ganache can be made ahead and refrigerated until needed. Bring ganache to room temperature or gently reheat until spreadable.). ASSEMBLE THE PETITS FOURS: Cut cake in half crosswise, making two 10"x7.5" rectangles. Spread 2/3 cup Raspberry Ganache over one layer. Top with second layer. Wrap cake in plastic wrap and freeze until firm, about 1 hour. Cut cake into 1" squares. Place half the cake squares on a wire rack set over baking sheet. Freeze remaining cake squares. Place the Raspberry Ganache in a 4 cup microwave-safe measuring cup with a pouring spot. Microwave on medium(50%) for minute. Stir until smooth. (Ganache should be thin enough to pour.). Slowly drizzle the ganache over each petit four, coating all sides evenly. Return any ganache on baking sheet to measuring cup. Repeat melting and pouring the ganache over cakes until each petit four is coated. Repeat with remaining cake squares. Chill petit fours in the refrigerator for 15 minutes. DECORATING THE PETITS FOURS: Place Solid Ivory into small microwave-safe cup. Microwave on medium (50%)for 1 minute. Stir until smooth. Tint pink with red food coloring. Spoon into parchment cone, pastry bag, or teaspoon and drizle petits fours with melted pink icing. Refrigerate at least 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.
Coat the redfish with one tablespoon olive oil and Blackening Season blend. Heat a non stick heavy saute pan to very, very hot. Add two tablespoons of olive oil to pan. Add fish fillets and cook 2 to 3 minutes. Add remaining olive oil turn fish and cook another 2 minutes. Squeeze juice of one lemon on fish fillets and serve with additional fresh lemon wedges.
Peel peaches and remove pit. Slice into a bowl. Slice apricots and plums and add to bowl. Toss with anisette and 2 tablespoons sugar. Whip mascarpone and yogurt together with lemon verbena and remaining 2 tablespoons sugar. Layer fruit in a glass bowl or individual wine glasses and top with cream. Garnish with a sprig of lemon balm.
Peel and finely slice the onion, and peel and crush the garlic; grate the rind of 1 orange and squeeze the juice and cut the other orange into wedges. Melt the butter in a deep pan or wok, preferably non-stick, saute the onion and garlic for 2 minutes; then add the cinnamon stick and the rice, cook for 2 minutes, stirring continuously, until the rice is thoroughly coated with the butter and mixed in with the onions and garlic. Add the orange rind and juice, the bay leaves and sultanas to the rice. Stir the turmeric into the stock, then add the stock to the mixture, bring to the boil, then reduce the heat, cover and simmer for 15 minutes, or until the rice is cooked and all the liquid has been absorbed. Transfer to a serving bowl and keep hot; covering the bowl with foil will suffice. Clean the pan or wok (if you are using a non-stick pan or wok, all you need to do is to wipe it clean with paper toweling), add oil and heat through, then add the nuts and saute for 1 minute, or until they are lightly toasted. Serve the rice garnished with orange wedges, coriander sprigs and pistachios. Variation: To add a rich golden colour and delicious aroma to this dish, replace the turmeric with saffron strands soaked in hot water.
Dough: Mix butter and flour. Stir in water and mix to form dough. Chill overnight. Filling: Beat almond paste until smooth. Add eggs, sugar and vanilla; mix well. Chill overnight. Assembly: Divide dough and filling into 14 equal parts. Roll 1 piece of dough into a 14x4&1/2-inch strip, then take 1 part of almond filling and spread it down the center of dough strip. Lap one side of dough over the filling, then the other side and pinch seam shut from end to end. Shape into an "S" shape and place on greased cookie sheet with seam on bottom. Brush tops with beaten egg whites and sprinkle with sugar; prick with fork every 2-inches or so to allow steam to escape. Repeat with rest of dough and filling. Bake at 400°F for 30 minutes. *These can be made and frozen before or after baking.
Make mango salad: Whisk together brown sugar and lime juice in a large bowl util sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently. Grill shrimp: beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray. Prepare grill. Whisk together oil, jalapeno, cumin and salt, then brush on skewered shrimp until well coated. Grill the shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes. Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving. Makes 4 first course servings or two main course servings.
Mix all ingredients together, Do not puree in a blender or food processor, mixture should be slightly lumpy. Serve with tortilla chips or over taco, burritos, enchiladas and quesadillas.
Blend cream cheese with maple syrup, to your own liking. Brown sugar works just as well. Thin with milk to dipping consistency. It only takes a few spoons. Mix in pecans, or sprinkle on top.