HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325°F Heat 1 tbsp olive oil in a large, hot, ovenproof casserole dish. Brown the beef on both sides in the hot dish, in batches if applicable, making sure beef is well browned; if it sticks a little, leave it until it releases. Remove from pan and add another 1 tbsp oil. Brown bacon, then add the vegetables and mushrooms, cooking for about 5 minutes each addition. Add the bouquet garni and cook for an additional 1-2 minutes. Add the tomato puree and the wine. Bring to a boil and boil hard for about 10 minutes to reduce a little. Add stock, return the meat to the pan, and bring back to a boil. Season to taste with salt & pepper, then cover and cook in the oven for 3 hours or until the meat is tender. Remove the meat to a plate. Strain the liquid and return to the pan. Reserve the bacon and vegetables, but discard the bouquet garni. Bring to a boil and boil until reduced to about 1-1 1/4 cups. Cut the meat into big chunks. Slide the bacon and vegetables into the sauce, followed by the meat, and simmer gently for 5-10 minutes until piping hot. When meat is close to done, make the pommes puree. Peel the potatoes and cut into even-sized dice, then cook for about 12-15 minutes in boiling salted water. Drain well, then return to the pan and cook for 1-2 minutes over medium heat with no liquid added (to dry the potatoes). Mash the potatoes thoroughly or press them through a potato ricer back into the pan - they should be very smooth and lump-free. Don't use a food processor, as it will make the potatoes gluey. Gradually beat the butter into the potato puree until it starts to look shiny. Heat the milk and cream in a small pan until on the point of boiling, then slowly mix into the potato puree with some salt and freshly ground pepper. Potatoes should be very creamy in consistency. Serve the boeuf bourguignon over the potato puree. Excellent with a glass of the same wine used in cooking and with a fresh, crisp salad on the side.
Microwave: Combine all ingredients in a large microwave safe glass bowl. Cover and place in microwave for 5 minutes and 30 seconds. Remove (be careful! it will be hot!), stir, and allow to cool. Stove Top: Bring milk to a boil in a 2 qt pot. Add oats, brown sugar, cinnamon, and raisins. Reduce heat to medium and cook approximately 5 minutes. Cover and remove from heat for 3 minutes. Allow to cool and serve.
In a large roaster, season brisket with salt and pepper. Cover bottom of roasting pan with sliced onions. Lay brisket on top of onions in roaster. In a bowl, mix the prepared BBQ sauce with minced garlic. In the roaster with the onions, pour the BBQ sauce all over brisket, making sure that brisket is coated well on all sides. Cover with foil; refrigerate for 24 hours. Remove from fridge. In a bowl, mix together wine, ketchup, brown sugar and soup. Pour over brisket; mix slightly to combine with BBQ sauce. Cover tightly with foil. Bake at 350 degrees for 4-1/2- 5 hours, or until brisket if fork-tender. Remove from oven; let stand 20 minutes before slicing. Slice thinly against the grain; serve with remaining sauce.
Place the unsweetened chocolate & the water into a deep, 1 1/2-quart, heat resistant, casserole,heat about 45 seconds,or until smooth. Stir chocolate & add the sugar, corn syrup,& salt. Heat in the microwave about 9 minutes (or until candy thermometer registers 240f. IMPORTANT: Stir each minute to keep smooth. Slowly stir in the cream or milk & the mint extract. Very hot, let cool slightly before serving.
Preheat oven to 350 degrees F., rack in the middle position. Melt butter in a large microwave-safe bowl. Add the sugar and mix. Then add the cocoa, soda, salt, vanilla and stir until smooth. Add the beaten eggs and stir throughly. Mix in the flour, the chopped nuts (if you want to use them), and then the chocolate chips. Place rounded teaspoons of dough on a greased cookie sheet, 12 to a standard sheet. (They'll flatten out as you bake them.). Bake at 350 degrees F. for 10 minutes. Cool on the cookie sheet for 2 minutes, then remove them to a wire rack to complete cooling.
Combine sugar and water in a two cup glass bowl. Microwave on high for five minutes, stirring thoroughly halfway through. Add butter or margarine, maple flavoring and black walnut extract; stir thoroughly. Blend in honey. Add nuts and mix very well.
In top of double boiler, combine all ingredients except cheese. Cook over boiling water for 20 minutes. Pour into buttered baking dish. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.
In a medium-sized bowl, whisk the flour, eggs and 1 tablespoon of the oil with the water until a smooth batter is formed. Stir in the scallions, carrot, and zucchini and mix to combine. Chill in the refrigerator for 30 minutes to allow the rice flour to swell. Coat the bottom of an 8-inch nonstick skillet with the remaining oil. Set over medium heat. When the pan is hot, ladle in about a quarter of the batter and spread it out into a circle, tilting the pan slightly to spread it evenly. Cook for about 8 minutes, or until the bottom is browned and you see holes in the pancake. With a spatula, flip the pancake and press firmly on the top to squeeze out any remaining batter that is not cooked. Cook for another 8 minutes, or until the batter is cooked thoroughly and the pancake is browned. Repeat with the remaining batter. In a small bowl, whisk together the soy sauce, water, vinegar, ginger, red pepper flakes and sugar. Cut the pancakes into small triangles and serve with the dipping sauce.
Peel potatoes and cut into fourths. Place in crokpot and pour in enough Italian dressing to cover. Cook on high 6-7 hours.
Brown hamburger in dutch oven. Add onions, cook until onions are transparent. Drain off fat. Add all other ingredients, stir and allow to simmer for 20-30 minutes. Re-season with salt and pepper. Serve in large bowls with toppings available for individualization! Serve with lots of Ritz Crackers!
Preheat oven to 350°F Place cake mix in a large bowl; cut in butter and lightly beaten egg until mixture is crumbly. Press onto bottom of ungreased 13 x 9-inch baking pan. Combine sweetened condensed milk, egg and vanilla extract in medium bowl; beat until well combined. Stir in 1 cup coconut, nuts and 1/2 cup morsels. Spread mixture evenly over base; sprinkle with remaining coconut and morsels. Lightly press down. Bake for 30 to 32 minutes or until center is almost set. (Center will firm up when cool.) Cool in pan on wire rack. Cut into bars.
Pour the broth into a large crock pot then add the carrots & spices. Place the breasts in the broth then cover with the lid & cook on low for 6 hours. Uncover, shred the chicken then place back into the broth. Add in the noodles and half & half along with enough hot water to cover the noodles. Cook on high for another 30 minutes. It is done once the noodles are tender, make sure not to overcook them. Salt & pepper to taste then serve.
Drain both cans of salmon and remove skin and round bones. in a separate bowl, combine the eggs, egg white, diced onion, oats, basil and pepper. Add the salmon to the mixture and mix well (I get in there with my hands, but don't forget to remove your rings ladies!). Once it's all mixed, score out 8 portions and make 8 patties. Stick the patties in the refrigerator for about 30 minutes to chill. In a black iron skillet fill with oil. Heat oil on med. to Med. High add salmon patties and cook on both sides until golden brown. Drain on paper towel lined plate. Serve with your favorite sides or try roasted red potatoes and carrots. This can serve 4 people with 2 patties per person or up to 8 people with 1 patty per person.
Cut French loaf lengthwise. Spread butter on top and bottom. Generously add mustard, don't be shy! Layer ham, cheese, pickles and cucumber. Add salt and pepper to taste. Put top on the sandwich and cut into 3 or 4 equal pieces. Heat pan to medium-high temperature. Baste top of one section with olive oil and place oiled side down in pan. Baste other side with olive oil. OR Heat sandwich press or plancha to medium-high. Only use the flat side, no grooves on this sandwich! Close until toasted and cheese is melted! For pan - Place heavy item on top of sandwich - I used 2 nested pots. Toast for 5 minutes. Turn sandwich over and toast for another 5 minutes. Turn the heat down and put a lid on the pan to finish the melting. I can see how a sandwich press might do a better job because it's not easy to heat through if you have too many layers. Cut each sandwich diagonally and enjoy!
in blender mix garlic seasoning juice vinegar slowly add oil. for salad plate lettuce top with tomato slices down center radishes on sides of tomatoes onions rings on top of tomatoes. and avocado slices on outside edge of plate. serve dressing on side.
Wilt onion in 1/2 cup of water and add the oil. Season the chicken parts with the ketchup, paprika and garlic. Put the chicken and the onions, with the water in a baking dish and bake at 350 degrees F. for 1 hour or until done.
Peel mango and cut into cubes. Put mango, milk, sugar, yogurt into blender. Blend till smooth. Pour into tall glasses and serve icy cold. Sprinkle with cinnamon.
In large skillet heat oil and saute onion, garlic and squash. Cook until onion is golden. Add sherry, broth, cumin and coriander. Reduce heat and simmer 10 minutes or until squash is tender. Add black beans and wine vinegar. Stir in cilantro.
Cut bacon into small bits (1/2 inch) and fry in pot until brown. Dice onion and green pepper, put in with bacon and stir fry. Add garlic, onion powder, salt, cumin and vinegar. Stir in kitchen bouquet. Add the rice and fry with mixture. Add 5 cups of water and olive oil plus bay leaf. Add the black beans and bring to a boil. Simmer with lid on for 20 minutes. Take off stove and simmer until moist.
Put milk, chestnut puree and 3 oz of the sugar in a pan and bring to a boil over med. heat. Whisk the egg yolks and the remaining sugar in a bowl until a light ribbon consistency. Pour the boiling milk into the egg yolks, whisking constantly, then pour the mixture back into the pan. Stir over low heat, stirring with a wooden spoon until the custard lightly coats the back of the spoon. When you run your finger through it, it should leave a clear path on the spoon. Immediately take the pan off the heat and pour custard into a bowl. Add the rum now, if using. Cool over ice, stirring occasionally to prevent the formation of a skin. When cold, pass the custard through a fine strainer or a chinois into the ice cream maker and churn 10-15 minutes. Pour the cream into the ice cream maker, in a slow stream. Churn an additional 10 minutes. It is ready when firm but still creamy. Serve with the marrons glace on top, in small pieces, if desired, or with a drizzle of semi-sweet chocolate sauce, or just plain.
Beat egg/s, milk, butter and syrup together. Sift flour, baking powder and salt and stir into the liquids. Fold in fruit/nuts. Pour into oiled 9" x 5" loaf pan and bake at 350 F for 50-60 minutes. Cool on rack.
Wash the chicken pieces, pat dry with paper towels, and season with salt, pepper and oregano. In an oven-proof skillet large enough to hold the chicken pieces without crowding, heat the olive oil over medium heat until fragrant. Brown the chicken pieces on both sides. Remove the chicken from the pan and set it aside. Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6-8 minutes, adding more oil if necessary. Add the bay leaf, wine, rum and olives and stir to incorporate. Return the chicken to the pan, cover, and cook over low heat until tender, about 45 to 60 minutes OR, if you prefer, place the covered skillet in a 350F oven for 45 minutes. Remove the bay leaf and serve. Delicious with white or yellow rice.
Preheat the oven to 350 degrees. Heat a cast iron skillet and add the olive oil. Season the potato cubes with salt and pepper to taste. Saute the potatoes in the hot olive oil, stirring until the potatoes start to brown. Add garlic, onion, and rosemary and add a ladel of chicken broth and stir. Over medium-high heat continue to stir and add ladels of chicken broth as the potatoes absorb the liquid -- very much like risotto, a little at a time. The potatoes will reach an al dente state, keep testing because you don't want mashed potatoes. Remove from the heat and add the cream, stirring until all mixed well and looks real creamy. Taste and reseason with more salt and pepper as needed. Then drop in the cheese and mix. Pop into the oven for about 10-15 minutes, or until the cheese is all melty and bubbling. Accent with either minced parsley or chives and serve.
Brush a small amount of corn syrup on the top of a gold or red-foil peanut butter cup (don't unwrap). Place an inverted (top side down) green-foil peanut butter cup on top of the first one. The bottom peanut butter cup is the pot/planter and the top peanut butter cup is the bottom/base the tree. Brush some corn syrup on top of the tree base. Top with a green-foil hershey kiss. Brush corn syrup on the tree and sprinkle non-pareils over the tree. You could use a spray glue or hot glue instead of corn syrup, but I use corn syrup just in case it gets into someone's mouth when the tree is unwrapped and eaten.
In Dutch oven, combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is tender, about one hour. Remove chicken; cool slightly. Cut into bite-size pieces. Remove bay leaves. Add chicken pieces and the rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered. Cook for approximately one-half hour stirring occasionally. Serve with cheese.
Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin on if you prefer. Bring potatoes to a boil in water and 1/2 t salt. Cover and let boil for 5-8 minutes until just cooked. Drain and let steam off moisture until they have a sort of dry outer skin, 10-15 minutes, or let cool completely and keep in the fridge up to 2 days. Make sure they are dry before frying. Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell. Add potatoes and sprinkle with turmeric. Shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. The trick is not to stir too frequently, so that a crust can develop. Sprinkle with coriander or parsley and taste with salt. Shake pan to mix and serve. You can drain potatoes on paper towels first, before adding the fresh herbs if you like. NOTE: The recipe can be done with other starchy vegetables like sweet potatoes or plantains, but I never tried those.
Combine the chicken, 1/2 teaspoon of the turmeric, 1/2 teaspoon of the cayenne, and 1/4 teaspoon salt in a bowl and stir to coat the chicken with the spices. Let stand while you make the sauce. Finely mince the onions, garlic, and ginger in a food processor and set aside. Combine 2 tablespoons of the oil, the cinnamon, cardamom, cloves,and black peppercorns in a large casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes. Add the minced onion mixture and 1 teaspoon salt, and cook, stirring until the onion browns around the edges, 10 to 15 minutes. Remove and discard the cinnamon and stir in the remaining 1/4 teaspoon turmeric and 1/4 teaspoon cayenne. Add the tomatoes and tomato paste and cook, stirring 5 minutes. Transfer to a food processor or blender and puree until smooth; set aside. Heat the remaining 1 tablespoon of the oil in the same pan over medium-high heat. Add the chicken and cook, stirring, 2 minutes. Add the yogurt 1 tablespoon at a time and stir well after each addition. Cook, stirring, 2 minutes to evaporate some of the moisture. Add the pureed tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer partially covered, until the chicken is cooked through, about 30 minutes. Stir and scrape the bottom of the pan every 5 to 8 minutes to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken the sauce. Stir in the cilantro and lemon juice. Taste for salt and serve hot.
Preheat oven to 350 degrees. Mix all the ingredients except stock. Pour hot stock over everything and mix well. Pour into a large casserole or roasting pan. I use a 12 x 14 x 6 pan. Bake for at least one hour, depending on the size pan you use, you may have to bake an additional half hour.
To start you will need three main ingredients. You can add others to add more flavor or texture, but the main three you need to make rice are: Oil, rice, and seasoning. Today I used a vegetarian seasoning that is very flavorful and also commonly used in Spanish rice. It contains no animals products so for all my vegetarians out there please know that you can still eat flavorful food if you are vegetarian or vegan. The seasoning I used is called Sazon Goya con Azafran (sassafras). Sassafras is what what gives the rice that traditional "yellow rice" color seen in Spanish dishes. My only warning is that because sassafras is yellow, this seasoning will give your fingers a yellow color. And please do not wear any clothes that you don't want splashed with yellow drops. I always try to wear and old shirt when I use this seasoning, and definitely not anything white! Now let's get to talking about some of the secrets you need to know if you want authentic tasting Spanish rice. The first secret is that you need to use a specific type of rice. You want to use parboiled rice. If you use a different type of rice, the rice will either turn out super mushy, or it will take forever and ever to cook, and probably turn out undercooked or overcooked and mushy. Parboiled rice is a very important for ingredient for restaurant quality rice. The second secret is that you want to cook, or "toast", the rice in hot oil BEFORE you add water to it. This helps to harden up the rice and prevent it from being super mushy or watery when it's finished cooking. The third secret is not mandatory but helps to add flavor. It is sauteing vegetables, such as onions and tomatoes, in the hot oil before you toast the rice. This flavors the oil and when you toast the rice in it, the rice absorbs even more flavor. You can saute pretty much any vegetables you like. In the pictures below you see me sauteing onions and a tomato together in oil, then toasting the rice in this oil before I add the water. Once you have toasted your rice for a minute or two, you are now free to add your water. It is better to add less water than more, and you can always add more water if you need it, but if you start by putting way too much water in, it will ruin the rice and reduce the flavor of it. I like to add a little water as I go, so when the rice looks like it has soaked up all the water and still isn't tender enough, I add a little more, and keep going until the rice tastes tender enough. Then I just cover the pot and turn the stove off, and let the rice continue to cook slowly for a little longer until somebody wants some. My family like butter in their rice, so sometimes I will add a few pats of butter into the cooking rice, but this is not necessary and abuelita would not approve of this, so this is really up to you to do this. If your rice doesn't come out perfect, don't panic! After a few times of making it you should be a pro! Buen Provecho!
Blend cranberry juice, vodka, Grand Marnier and lime juice. If you desire 'fizz' add one cup of club soda. Taste and if you prefer add the rest of the club soda. It is best to refrigerate all ingredients before mixing. You may add ice if cesired to the pitcher, stir briskly and serve.
Boil noodles according to directions, set aside one cup of pasta water when finished.In large skillet; Brown ground beef. Add in both cups of water, mix with packet of soup mix. Boil until sauce is thickened.About 5 minute. Serve with a dollop of sour cream. * Different veggies can be added to create a on pot meal!
Combine gin, blue curacao, juice and bitters in glass. Add ice and top with lemonade. (We serve this in 350ml pina colada glass).
Cut the fillet in 2" cross sections and set aside. Melt butter in dutch oven, then add flour and stir until brown. Add vegetables and saute until soft. Add tomato sauce and cook for 15 minutes. Add parsley, bay leaves, thyme and gradually stir in hot water. Cover and cook for 30 minutes. Drop fish in and cook another 30 minutes. Serve over hot rice.
Prepare cake batter according to package directions and pour into 2 9" round floured pans. Bake at 350 for 25-30 minutes. Allow cake to cool completely. Combine the drained crushed pineapple (you might have to squeeze it a bit with your hand to make sure it's not too liquidy still!) and the dry pudding mix thoroughly. Fold in the thawed Cool Whip. Use the Cool Whip mixture to frost the cake, putting the layers together. Refrigerate.
Preheat oven to 325 degrees (350 degrees if not using non-stick or glass pans). Coat the bottom of two round cake pans with parchment paper, nonstick spray or butter. Combine cake mix, eggs, egg yolks, sour cream, cocoa and water in a large bowl and mix for 1 minute; add melted butter and mix for an additional minute. Divide the batter between the two prepared pans, and bake approximately 30 minutes. Test for doneness, then flip cakes onto a cooling rack and allow to cool completely. When cakes are cool, combine the frosting, cream cheese and vanilla in a large bowl; whip on high for 4 minutes, until almost doubled in volume. Frost cakes; top with chocolate curls or grated chocolate if desired. Refrigerate for at least one hour, if possible, before serving; store covered cake in refrigerator.
(note: shredding to fine will result in mushy texture) With a small food processor shred the pork, celery, radishes, and scallions together. Put in big bowl. Rinse the water chestnuts and shrimp in cold water before using. Then shred the water chestnuts and shrimp. Put with pork mix. Then the shred the cabbage and carrots together to make 2 cups of mix. Put in with the pork mix. Shred the bean sprouts on a quick pulse and add to mix. Add all your spices and stir and taste. If you think it needs something more (i. e. salt, garlic, whatever, season it to your taste.) Lay egg roll wrapper flat and put on a loose 1/3 cup of filling (don't pack it) in center and arrange it in a small log, fold sides over and start to roll. Place on greased cookie sheeat sides not touching. Brush tops of egg rolls lightly with oil and bake. Bake at 375 degree oven for 30 minutes.
Rub the Cod with Olive Oil, salt and pepper. Place skin side down in hot saute pan. Cook 3 minutes on skin side. Turn and cook 2 minutes longer. Place on plate in warm oven to rest few minutes. While the Cod is resting, pour olive oil in pan. Add rest of ingredirnts and gently warm, do not sizzle or fry ingredients, just warm through to blend flavors. Serve over the Cod.
Cut off top of peppers & remove seeds. Stuff pepper first with a small amount of cheese then 1 shrimp & fill remainder with more cheese. Wrap each pepper with a strip of bacon using a wooden pick to secure in place. Place each "Kiss" on broiler pan. Broil until bacon is crispy. Drain on paper towels & serve on plate with sour cream on side for dipping.
Heat olive oil over medium heat in a large pot. Add garlic and cook 2-3 minutes. Grind the chickpeas and onion in a food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup for 5-10 minutes to combine the flavors. Serve with a dollop of yogurt and warm pita for dipping.
Discard all but lower 2-1/2 inches lemongrass. Peel and discard outer layer. Chop remaining lemongrass. Add to mini food processor with lime leafs, shallots, garlic and ginger. Grind well. Transger to large saucepan. Add curry, soy sauce coconut milk, lemon juice and palm sugar. Bring to a boil over high heat. Add bananas, fennel seeds, zucchini, bell peppers, mushrooms, broccoli, cauliflower, celery and tofu. Return to boil; reduce heat to medium. Simmer 15-20 minutes until vegetables are crisp-tender. Season to taste with salt and pepper.