HumbleIntelligence/food-ner-1-Million huggingface dataset:
.Mix paprika 1/2 t. salt and 1/4 t. pepper in small bowl. Spread half of mixture on pork, pressing into both sides. Reserve remaining paprika mixture for sauce. Melt 1 T. butter with oil in heavy large skillet over medium heat. Add pork and brown well, about 3 minutes per side. Transfer pork to heated platter and cover. Pour off dripping. Add remaining 1 T. butter and melt. Add shallots and cook 2 minutes, stirring occasionally. Add remaining paprika mixture and minced sage and cook 30 seconds. Add wine and boil until reduced by half, scraping up browned bits. Reduce heat to medium. Stir in cream. Simmer until thickened slightly. Season with s & p. Spoon over chops and prepare for heaven!
Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES). Combine puree 1 cup vinegar and sugar in a large saucepan. Bring to a boil and boil for 10 minutes stirring constantly. Stir in pectin stirring while boiling hard for 1 minute. Remove from stove and skim foam. Stir in food coloring till eye appealing. Or skip if you like as is. Ladle hot jelly into clean hot jars,leaving 1/4 inch head space. Adjust caps Process 10 minutes in boiling water canner.
Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces. Chop onion and mushrooms and set aside. Combine beans and pasta sauce and set aside. Coat a large covered non-stick skillet or dutch oven (at least 5 quarts) with oil and add onion and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of water as needed to prevent sticking. Add as many collard greens as will fit with a small amount of water if needed to prevent sticking. Cover and allow collards to wilt. Keep adding collards and mixing frequently until all have been added. Continue cooking, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright. Add black beans and pasta sauce to collard mixture and heat through.
Slice cake into 2 inch slices; arrange slices in an ungreased 13x9x2 dish. With a meat fork, poke holes about 2 inches apart into cake. Prepare Jello; slowly pour gelatin over cake; refrigerate. In a bowl, whisk milk and pudding for 2 minutes. Whisk in extract; let stand for 2 minutes or until soft set. Fold in whipped topping; spread over cake. Garnish with Strawberries and almonds (optional). Cover and Refridgerate until ready to serve.
Combine egg and milk in a large shallow bowl. combine flour, salt, and pepper in a shallow dish. Dip fish in egg mixture, and dredge in flour mixture. Melt 1/4 cup butter in a large nonstick skillet over medium heat. Add oil; increase heat to medium-high. Place fish in skillet, and cook 4 minutes on each side or until fish flakes easily when tested with a fork. Drain on paper towels. Melt remaining 1/4 cup butter in skillet. Stir in chopped parsley, lemon juice and Worcestershire sauce. Spoon over fish. Garnish, if desired.
Preheat an oven to 350°F. Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool. Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds and making a deep hole for the filling; work to within about 1/2 inch of the bottom of the apple. Peel the skin from the top half of each apple. In a small bowl, blend together the brown sugar, butter and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly. In a small saucepan over medium heat, warm the honey with the apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops. Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool and serve in bowls with the pan juices spooned over the tops.
Cook the soya beans in boiling water for 5 minutes. Drain well and pat dry with kitchen paper. Heat the oil in a frying pan, add the garlic and fry for 1-2 minutes. Add the salt, chilli powder and fry for a further 2-3 minutes until aromatic. Tip in the beans and toss well in the seasoning. Serve hot.
Cook cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently. Add cream-style and thawed corn and half of the green onions; stir. Cook 4 minute or until heated through, stirring occasionally. Spoon into serving dish; sprinkle with Cheddar cheese and remaining green onions.
Save the ribs from a leftover standing rib roast (a.k.a. "prime rib"). Cut between the ribs to separate them into individual pieces of ribs (this makes it easier to fit in the pot, and also helps release more flavor from the ribs since more surface area is exposed to the cooking liquid.). Place the ribs and any leftover meat scraps or fat trimmings into the bottom of a large crockpot/slow cooker. (I usually use Reynold's slow cooker liners to save time on cleanup - just throw away the mess instead of scrubbing the crock!) Dump in any leftover au jus, plus any leftover wine. (Today I used leftover white wine... but I often will use red wine too. Leftover au jus will add a lot of flavor to the stew - so use it if you have it, but you can leave it out if you don't have any.). Pour the water into the crockpot, add the bouillon cubes and the thyme. (If you have beef broth - you can substitute with that instead of water and bouillon cubes.). Add the potatoes, carrots, and onions. Sprinkle with a 1/4 teaspoons or so of black pepper and about 1/2 teaspoons salt. Cover, and set to low for 8-10 hours, or high for 6 hours. (If you prefer to do this on the stove top - you can - just simmer the meat/bones with the liquid in a pot over mediun/low for about 1-2 hours, then add the veggies in the last hour of cooking.). Remove the meat trimmings and rib bones from the stew and set aside to cool. Remove any "twigs" from the thyme if you find them. Mix 1/2 Celsius flour + 1 Celsius water with the back of a spoon until smooth to make a slurry. Stir the slurry into the stew, re-cover, and continue cooking on high about 20-30 minutes (this will help thicken the stew). Meanwhile, when the meat and rib bones are cool, separate the meat from the bones/fat. Discard the bones and fat, add the meat back into the pot. Once the stew has thickened, taste and correct the seasonings with additional salt/pepper if needed. Serve with a side of steamed rice or leftover garlic bread/dinner rolls, add a dollop of leftover creamy horseradish (if you like), and enjoy!
n a small pitcher, mix orange juice concentrate, Grand Marnier, and vanilla vodka. Stir to combine. Using an ice cream scoop, pack approximately 1 cup shaved ice into a paper snow cone cup (or cocktail glass), then drizzle with a quarter of the creamsicle mixture. Repeat with remaining ice.
Preheat oven to 400°F. Bend asparagus gently until it breaks at a natural point, and discard ends. Toss asparagus with oil and minced garlic, and spread in a single layer on a baking sheet. Season with salt and peppers and sprinkle with diced pancetta and parmesan cheese. Roast at 400F for 12 minutes or until done. Serve with lemon squeezed over asparagus.
Wash the rose petals in cold water and pat dry. In a heavy, non-reactive saucepan, place petals of 2 roses, milk, cream, and 1/2 cup of the sugar. Place over medium heat and heat to just under boiling. Let steep about a half hour to infuse. Combine the egg yolks and the remaining 1/2 cup of sugar in a mixing bowl. Whisk until thick and pale yellow. Bring the rose/cream mixture back to a near boil and whisk 1/4 of the warm mixture into the egg and sugar mixture. Then pour all of the egg mixture into the rose milk and place over low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain into a bowl and chill on ice. Pour into the ice cream maker and freeze according to the manufacturer's instructions. Transfer finished ice cream into bowl and add the torn petals from the remaining rose. Fold into ice cream and pack into freezing container.
Melt each box of fruit gelatin with 1 packet of plain gelatin and 1 cup of hot water in 4 separate bowls. Melt 2 packets of plain gelatin with 1 cup hot water. Mix 1 cup hot water with the sweetened condensed milk. Mix the plain gelatin from step 2 with the sweetened condensed milk mixture. Divide the milk mixture in 3 equal parts. Use a 9 x 13 inch pan. It takes about 15 minutes for each layer to harden. 1st layer= Jell-O, 2nd layer= Milk mixture, 3rd layer= Jell-O, 4th layer= Milk mixture, 5th layer= Jell-O, 6th layer= Milk mixture, 7th layer= Jell-O. Cut into smallish rectangles (it's finger food).
Add all ingredients to sauce pan. Bring to a boil. Reduce heat and simmer for 30 minutes or until the mixture thickens. Use potato masher and mash after 15 minutes (optional). Refrigerate over night.
Start by heating the oil in a large saucepan/wok on medium heat. Add the onion and garlic and saute for a minute or two. Add the carrot and celery and saute for another 2 minutes. Then add the chopped bell pepper and continue sauteeing for another 2-3 minutes. Add in the mushrooms and the orzo, stirring them into the vegetable mixture. Pour in enough broth to cover, about 1 cup. Let the orzo absorb the broth, adding more as necessary. Add in the grated lemon rind and herbs (and chili pepper flakes, if desired). When the orzo has absorbed all the broth and is plump looking, the meal is ready to serve. Season with salt and pepper and serve with a nice crusty bread.
In a non stick skillet over medium heat cook together the chicken, onions and garlic. Add the Enchilada mix and stir to coat chicken. Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking. Cut corn tortillas into strips (as many as you want), add to pot and remove from heat. Allow to cool and serve.
Beat 1 egg white until frothy add 1 Tablespoon Water 1/4 teaspoon salt beat together. Stir in pecans halves. Coat mixture with 1/2 Cup Sugar and 1/2 teaspoon cinnamon. Pour in buttered cake pan Bake 30 minutes stiring every 10 minutes. bake in 350 degree oven
In a medium pot, heat 2 TBS of the oil, add onions and garlic and saute for 10 minutes or until tender. Add stock and simmer for 5 minutes longer. Peel avocados and puree in blender along with lime juice, wasabi paste, mustard, tarragon and the onion mixture. Do this in batches, then return the mixture to the pot. OR, if you have an immersion hand blender, fork-mash the avocado, lime juice, wasabi paste, mustard and tarragon in a bowl, remove the pot from the heat and add the mixture into the pot and puree it - much easier and enables you to do it all at once, but depending on your device may not be quite as smooth as with a blender, if you care. Gently heat through. Whisk in additional water or stock to thin if necessary. Season to taste with salt and pepper. Meanwhile in a small saute pan, heat remaining 1 TBS oil and saute shrimp until cooked through, about 3 minutes. Serve warmed soup garnished with 3 shrimp (or toasted almonds) and a sprig of tarragon.
Lightly spray a skillet with Pam. Add onions and Mushrooms cook over medium heat stirring frequently for apprx 20 minutes or until the onions & mushrooms are golden. Add vermouth and stir to get all the brown off the bottom of the pan. Season with salt & pepper.
In a large skillet, brown the brisket on all sides in oil; transfer to a slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add broth, tomato sauce and water; stir to loosen the browned bits from pan. Add sugar, soup mix and vinegar; bring to a boil. Pour over brisket. Cover and cook on low for 7-8 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve meat in buns with cooking juices.
LC Where There's Smoke There's Sausage Note: For a smokier, earthy flavor, reduce the amount of bacon to 3 ounces and add 3 ounces of diced chourico, Portugal's famous and ubiquitous sausage. In a large skillet over medium heat, saute the bacon until crispy-chewy, about 5 minutes. Using a slotted spoon, transfer to paper towels. Reduce heat to low and add the onion to skillet. Saute in bacon fat until golden brown and slick, about 10 minutes. Meanwhile, fill a deep skillet with 3 inches water and add the vinegar. Place the skillet over medium heat and bring to a bare simmer. Break an egg into a 1/3-cup measuring cup and gently tip it into water. Repeat with the remaining eggs. Poach the eggs to taste, 3 to 4 minutes. Remove them with a slotted spoon, transfer to a plate, and trim any straggly ends. Cover and keep warm. Add the peas to skillet with onions and toss them until warmed. Add the tomato and bacon bits, and season with salt and pepper. To serve, transfer the pea mixture to a warmed serving bowl. Make an indentation in the peas for each egg, nestle in the eggs, and sprinkle with parsley. Instruct your guests to scoop peas onto their plates and crown with an egg.
Cover beans with water and soak overnight; drain. Place beans in a 5- or 6-quart slow cooker/Crock Pot with water and remaining ingredients. Cover cooker and cook on low setting for 9-10 hours, or until beans are soft and done. Stir a couple of times during cooking, if possible. Serve with cornbread, rice, a green salad or slaw.
Cut daikon into 1"x1" x 1/4" pieces. Deseed chili pepper& cut diagonally into 1/4" slices. Cut green onion into 2" pieces. Mix red pepper, bean paste, soy sauce, garlic, ginger juice& sugar. In soup pot, bring four cups of water to a boil, add clams and boil until they open. Take clams out of pot, add kelp to pot& boil 2 minutes. Put daikon pieces into seasonings& mix well. Add this mixture to pot& boil until daikon is cooked. Add fish& shrimp, boil until cooked. Add clams, green onion& chili pepper slices. Add salt to taste, chopped parlsey, and serve.
Preheat the oven to 400°; butter a 13 x 9 inch baking pan. Spread a layer of potatoes on the bottom of the pan, and sprinkle the potatoes with some of the salt and pepper. Cover the potatoes with a few of the onion slices, a layer of ham, then another layer of potatoes. Season and continue the layering process until you have used all the potatoes for the final layer. In a bowl, beat together the cream, eggs, and mustard. Pour the mixture over the potatoes, and sprinkle the top with grated cheese. Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 30 minutes, until the potatoes are tender, and the cheese is golden. Serve immediately.
Place frozen chicken in bottom of crockpot. Sprinkle taco seasoning on top of chicken breasts and dump the cans of tomatoes and green chiles and nacho cheese soup on top of that. Cook on low for 6 hours. Cut chicken into chunks and spoon into taco or tortilla shells, or place on bed of lettuce for taco salad. Spoon some of the cheesy mixture over chicken and top with favorite Mexican toppings. We serve this with rice and beans, and it's always a hit!
Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place. Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand. One hour before serving add the dressing and mix well, allowing the flavours to infuse together. Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top. This coleslaw can also be garnished with finely chopped parsley, for extra colour.
Early in the day, make the Remoulade sauce by placing the first 11 ingredients (mayonnaise down to freshly ground black pepper) in a food processor. Process until well combined. Transfer to a non-reactive airtight container. Chill thoroughly before using. This sauce can be kept in the refrigerator for up to two days. Place lettuce in a large bowl. Drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined. Place tomatoes in a small bowl and drizzle with olive oil, toss to combine. Divide the lettuce evenly between 4 plates. Place avocado halves on top of the lettuce and divide the tomatoes evenly between the plates. Toss the shrimp with the remaining remoulade sauce and place on top of the avocado. Garnish with the scallions and serve immediately.
Use a food mill to process raspberries and remove seeds; discard seeds. Alternatively, you can puree raspberries in a food processor, then strain to remove seeds; makes about 1 cup raspberry puree. In a medium bowl, whisk together raspberry puree and sugar, until sugar is dissolved; stir in lemon juice and chill (makes about 1/2 cup syrup and can be stored up to 3 days in the refrigerator). Cut a sheet of waxed paper to wrap around a one quart souffle dish; fold in thirds, lengthwise, so it is about 4 inches wide; wrap around the souffle dish and tape ends together, like a collar, so it extends the "height" of the dish by 3 inches; chill dish in freezer. Alternatively, use the same method to increase the "height" of 8 individual ramekins by 1 1/2 inches. In a large saucepan, over medium heat, cook peaches, 1/3 cup sugar and the lemon juice, stirring frequently, until peaches are soft and break down to an applesauce consistency, about 15 minutes. Puree the cooked peaches in a food mill or blender; you'll have about 2 cups. In a small saucepan, over medium heat, warm peach liqueur, stir in gelatin and cook, while stirring, until the gelatin melts; stir the gelatin mixture and the almond extract into the peach puree; chill until cold. Bring a pot of water to a simmer; beat egg yolks with remaining 2/3 cups sugar in a mixing bowl. Place mixing bowl over the simmering water, being sure the bowl does not touch the water; whisk egg yolks until they are pale yellow and have doubled in volume, 5 to 7 minutes. Remove bowl from heat, whisk in the peach mixture and whisk until it cools down. Beat egg whites to stiff peaks; in a separate bowl, beat whipping cream to soft peaks. Stir half the egg whites into the peach mixture; add remaining egg whites to the whipped cream, then pour the peach mixture on top. Gently fold them all together. Gently spoon mixture into the souffle dish or the prepared ramekins; it should come at least halfway up the paper collar. Smooth out the top and scatter with the toasted almonds. Freeze until very firm, at least 4 hours; it can be frozen overnight, but transfer to the refrigerator for an hour to soften before serving. If you do make it more than 1 day in advance, press plastic wrap to surface, once frozen. To serve, carefully remove collar, serve thin slices with a little raspberry sauce spooned over, and the rest passed. Alternatively, serve in individual ramekins, with a little raspberry sauce.
Mix 2 tbsps milk and saffron strands in a cup. Leave aside. Sift flour and salt in a bowl. Make a well in the centre. Mix warm milk and butter or ghee together. Pour it in the centre. Sprinkle yeast and sugar over it. Keep for 30 minutes. Knead for 15-20 minutes. Add beaten egg (if using) and yoghurt. Knead till smooth and elastic. Form the dough into a ball. Keep for 15 minutes. Grease a clean bowl. Place the dough in it. Cover with a dry cloth. Keep it overnight or for minimum 6 hours so that it can rise. Next morning, punch down the dough and knead again. Divide the dough into 8 parts. Shape into round balls. Keep for 15 minutes. Pre heat the oven to 450 degrees Fahrenhit. Take 1 ball of dough at a time. Roll out the dough into a round circle. Keep them thin in the centre and thicker around the edges. Then, pull one end outward making a tear-drop shape. Brush with ghee and saffron solution and sprinkle poppy seeds or sesame seeds. Brush the baking trays with water. Place 2-3 naans on each baking tray. Bake for 4-5 minutes until they puff up and brown specs appear on top.
Preheat oven to 350 degrees. Press crescent rolls into a greased 9 x 13" pan. (Do not separate the rolls). Press the perforated edges together to create "crust.". Cook beef, onions, salt, pepper, and chili powder in skillet over medium heat until meat is browned. Drain any excess fat. Remove from heat and stir in the salsa. Spoon over crust. Top with cheese. Bake at 350 degrees for 30 minutes.
Sautee first 5 ingredients. Add remaining ingredients. Simmer gently for 1 hour or until meat is tender. Remove the fowl. Cut 1 cup of the meat in 1/2 inch cubes and add to the soup. Correct the seasonings to your taste.
Break pecan halves into half lengthwise. Arrange pecan pieces on foil or parchment covered baking sheet in star shape (five pieces for turtle's legs and head). Unwrap and slightly flatten caramels and place one caramel on top of each cluster of pecans pressing down slightly. Place in warm oven just until caramels start to melt (watch carefully). Remove from oven and place a square of chocolate on top of each then place back in oven to melt chocolate. Remove and cool completely.
In medium saucepan, combine milk, tapioca, sugar, salt and egg; let stand 5 minutes. Over medium heat, bring mixture to a boil, stirring constantly. Remove from heat; stir in vanilla. Let stand 10 minutes to cool and slightly thicken. In parfait glasses, alternate layers of pudding with sliced strawberries, ending with pudding. Refrigerate until serving.
In a 9-in skillet, heat 2 tsp of the oil over moderate heat. Add the onion, green pepper, and 1/8 tsp of the salt and pepper. Saute for 3 minutes until softened. Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside. In a small bowl, whisk together the eggs, egg whites, water, and remaining 1/8 tsp salt and pepper. In the same skillet, heat the remaining 2 tsp oil over moderate heat. Add the eggs, reduce heat, cook, covered, for a minute. Spoon the vegetable mixture on top, cover and cook 2 minutes more or until the vegetables are heated through and the eggs are set. Serve immediately, sprinkled with the freshly minced basil.
Lightly coat a baking sheet with cooking spray; set aside. In a small saucepan, combine water and butter, bring to boiling. Add flour all at once, stirring vigorously until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Drop mixture in 8 mounds, 3 inches apart, on the prepared baking sheet. Bake in a 400 degree F oven about 30 minutes or until golden. Transfer cream puffs to a wire rack; cool. Cut tops from cream puffs; remove soft dough from inside. Cool completely on a wire rack. Meanwhile, for filling, prepare pudding mix according to package directions using the nonfat milk. Stir in peppermint extract. Cover with plastic wrap. Chill. To serve, spoon about 1/4 cup of the filling into the bottom half of each cream puff. Replace tops. Sprinkle with sifted powdered sugar. If desired, garnish with fresh strawberries.
Preheat the oven to 425. Cook the first three ingredients in 3 Tbsp butter until tender. Add the garlic, herbs, and 1/4 cup water. Boil slowly until the liquid has evaporated. Remove the bay leaf. Pulse the squash and beans with the the onions, celery, and carrots in a food processor until you have a puree. Beat in the eggs, cream and all but 2 Tbsp of the cheese. Salt and pepper to taste. Use 1 Tbsp butter to butter a oven proof casserole. Spoon in the puree. Dot the top with the remaining cheese and butter. Bake for 30 minutes in the upper third of the oven. The puree should be bubbling and the top brown.
Combine first four ingredients in large bowl. Combine vinegar, honey, salt, and pepper; stir with whisk. Add dressing to endive mixture; toss gently. Sprinkle with cheese and pecans.