HumbleIntelligence/food-ner-1-Million huggingface dataset:
TO MAKE SOUP BASE: Melt butter in Dutch oven over medium heat. When foaming subsides, add leeks and cook until soft (do not brown), 5 to 8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Add garlic heads, 6 cups broth, bay leaves, and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes, partially cover pot, and bring mixture to simmer over medium-high heat. Take pot off heat and let rest 10 minutes. Separate soup into 2 storage containers and freeze up to 1 month. TO REHEAT AND SERVE: Run hot water over surface of storage containers to help release frozen blocks of soup. Add soup and 1 cup broth to large Dutch oven set over medium-high heat. Cover and cook, stirring occasionally, until soup is hot and potatoes are tender, about 20 minutes. Discard bay leaves. Remove garlic heads; using tongs or paper towels, squeeze garlic heads at root end until cloves slip out of their skins. Using fork, mash garlic to smooth paste in bowl. 3. Stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. Taste soup; add remaining garlic paste if desired. Using immersion blender, process soup until creamy, with some potato chunks remaining. Alternatively, transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth. (Process more potatoes for thicker consistency.) Return puree to pot and stir to combine. Season with salt and pepper and serve, sprinkling each portion with chives and garlic chips. For Garlic Chips: Heat oil and garlic in 10-inch skillet over medium-high heat. Cook, turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil. Sprinkle lightly with salt.
Preheat Oven to 350F degrees. Wash meat, remove all extra fat. Add paprika and pepper to taste. Sprinkle with Maggi. Let it stand for an hour. User deep oven proof casserole on stove, remove lid and heat butter slowly; Place meat into casserole until it looks golden. add sliced onion and stir for a few minutes. Place meat on top of the onions and place uncovered casserole into preheated oven at 350F for about 30 minutes or until meat is dark golden. Add broth, garlic, bread, and cover casserole. Lower oven heat to 250F, and place it into oven for approximately 3 hours. While in oven, stir gravy occasionally. When done, lift meat out and put on a separate plate to allow to cool. Pour gravy, onion, garlic, bread mixture into food processor and blend. Place gravy into refrigerator. After gravy has congealed in refrigerator, remove all fat from top. Place pot roast into refrigerator after it has cooled. Before serving pot roast dinner, heat refrigerated gravy and stir. Take the cold pot roast and slice it, then gently heat the slices in the gravy, ready to eat.
In a large soup pot over med-high heat, melt butter; add celery, onion, garlic, carrots, and apple and saute for 6-7 minutes. Add broth, pepper, thyme and rosemary to pot. Bring to a boil; reduce heat and simmer for about 15-20 minutes or until all veggies are very tender. Stir in flour; mix well. Reduce heat to low; stir in cream cheese cubes. Heat and stir on low until cream cheese is melted. Puree (using hand blender/blender/food processor) to desired consistency. (I usually puree a little over half of mine, but you can make it as smooth as desired). Serve.
Place figs and water in saucepan. Bring to hard boil, then lower heat and simmer. Cover figs and cook for 20 minutes. Add molasses, ginger and sugar. Stir gently in order to avoid breaking figs. Simmer for 15 minutes more or until figs are plumped and tender. Wonderful with meat or on their own! Makes 5 to 6 servings.
Place the pork loin in baking pan, fat side down. Combine salt, pepper and rosemary in small bowl. Rub pork with olive oil, then season both sides with seasoning mixture. Bake pork loin, fat side up, in a 350° convection oven with the wind on. Rotate pork after 30 minutes. Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140°. When pork is almost done, place the butter in a saute pan and melt over medium heat. Do not allow butter to burn. Add shallots and saute until they are translucent. Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze. Slice pork approximately 3/8 of an inch thick or to your desired portion size. Transfer pork to plate and ladle sauce over meat. Serve with roasted vegetables and enjoy! *You can substitute toasted pecans if filberts or hazelnuts are not available to you.
Grate rind of the whole lemon and set aside. Cut lemon in half and squeeze juice from one half of the lemon over the chicken. Mix Matzo Meal with salt and paprika. Beat egg with water. Dip chicken cutlets first in egg mixture and then in the meal mixture. Brown slowly in a large skillet in 1/4 inch of hot oil: place in a large covered casserole. Sprinkle the grated lemon rind and sugar over the cutlets and top with the lemon slices from the second half of lemon. Add Condensed Clear Chicken Soup. Cover and bake in over at 350 degrees for 30 minutes our until chicken is tender.
Cut the cooked lobster meat into chunks. Divide lobster and cheese evenly over tortillas and place 2 sprigs of cilantro on each. Sprinkle with lime juice and roll the filled tortillas. Wrap the tortillas in aluminum foil and warm on a grill or in a microwave over. Serve lobster wraps with your favorite salsa.
Preheat oven to 350°. Set a full kettle of water on to boil. Butter six 4-ounce souffle cups and coat with sugar; set aside. Bring milk to boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to butter and heat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute. Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks. Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in remaining whites until just combined. Pour the batter into prepared souffle cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups. Bake for 20 minutes. Serve immediately with warm Vanilla Sauce.
Make the mayonnaise: combine all ingredients in a small bowl; mix well; cover and refrigerate at least 1 hour before using to allow flavors to blend. Prepare a med-hot fire in a charcoal grill with a cover or preheat a gas grill to med-high. Make the patties: combine the tuna, bell pepper, onion, Chardonnay, mustard, olive oil, and seasoned salt in a bowl. Handling tuna as little as possible to prevent compacting it, mix well, adding just enough bread crumbs to hold the mixture together. Divide mixture into 4 equal portions; form portions into patties to fit the buns. When grill is ready, brush grill rack with vegetable oil; place patties on the rack; cover and cook, turning once, until done to preference, 3-4 minutes on each side for med-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. During last minute of cooking, place 1 slice of cheese on each patty to melt. To assemble: spread mayonnaise over the cut sides of the buns; on each bun bottom, place an equal portion of the artichoke hearts, a few greens, and a patty; add the bun tops and serve.
Preheat oven to 350 Place pierogies in bottom of casserole dish. Place kielbasa pieces in casserole dish, making a single layer of ingredients. Sprinkle butter pieces over pierogi. Sprinkle herbs & spices over all. Bake for 20 minutes. Flip pierogies & kielbasa & bake for an additional 15-20 minutes. Serve & enjoy. (I served mine with Dijon mustard to dip the kielbasa in). *next time I might try a little dill sprinkled on the pierogies, it just feels like the right thing to do.
Bring water and salt to a rolling boil and pour in the rice. Stir well. Think about the way you would cook Pasta. This is exactly the same method. Lower the heat slightly and stir several times during cooking. Taste a few kernels after about 12 minutes. Some rice, like brown rice can take up to 20 minutes, but my white rice is always done in 12-15 minutes. Drain the rice into a sieve or collander and rinse with water. You will have wonderful seperate kernels of rice. Bringing the water to a boil is not figured into prep. time.
Position oven rack in the center of oven; preheat oven to 400°; line a baking sheet with parchment paper. In a bowl, stir egg and buttermilk together. In another bowl, whisk flour, oats, sugar, baking powder, baking soda, salt, and nutmeg together. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingers or pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly (you will have pea-size pieces, pieces the size of oatmeal flakes, and pieces the size of everything in between-that is just right). Pour the egg/buttermilk mixture over the dry ingredient; stir with a fork just until the dough, which will be wet and sticky, comes together; don't overmix. Still in the bowl, gently knead the dough by hand or turn it with a rubber spatula 8-10 times. Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that is about 5 inches in diameter; cut it into 6 wedges and place on baking sheet. Bake for 20-22 minutes, or until their tops are golden and firmish. Transfer to a rack; cool for 10 minutes before serving. **These scones are bumpy, lumpy, and handmade looking.
Combine the lettuce, chicken, tomatoes, cucumber, cheese, olives and red onion. Toss together gently. Combine the vinaigrette and lemon juice, whisking to combine. Pour the dressing over lettuce mixture, tossing lightly.
Heat sugar in 2 Tbs of water until it dissolves, then stir in the boiling water. Add vanilla bean, nutmeg, cloves, cinnamon stick, peppercorns, and allspice berries. Bring to a boil, cover and simmer for 5 minutes. Strain the caramel mixture and return to the pan. Stir in honey and orange rind and heat, stirring, until the honey has completely dissolved. Bring to a boil. Remove the pan from the heat and gradually stir vodka. Serve hot or cold.
Remove giblets from goose; wash well. Pat dry with paper towels. Salt lightly inside and out; set aside while making stuffing. Place potatoes in medium saucepan. Cover with cold water; add 1/2 teaspoon salt. Bring to boil over moderate heat. Cover; cook on low 20 to 30 minutes or until tender. Drain. Place tea towel over pan; steam gently a few minutes. Meanwhile, cook salt pork in heavy skillet over moderate heat until lightly browned. Remove with slotted spoon; reserve. Add onion to skillet; cook until tender. Remove with slotted spoon; add to salt pork. Add sausage to skillet; cook until lightly browned, breaking into small chunks as sausage cooks. Remove with slotted spoon; add to salt pork mixture. Put potatoes through ricer or mash with potato masher. Combine salt pork mixture, potatoes, and remaining stuffing ingredients; mix well. Allow to cool. Stuff goose with potato mixture; truss bird. Place in open roasting pan, breast side up, on rack or trivet. Prick goose well on legs and wing joints to release fat. Roast in preheated 325°F oven 2 to 2 1/2 hours or until leg joint moves easily. Allow to stand 15 to 20 minutes before carving. Carve goose; remove dressing to serving dish. Serve with applesauce. Makes 6 servings. Irish Cooking.
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; then drain. Melt 2 tbs. butter in a large skillet over medium heat. Saute' chicken until no longer pink and juices run clear. In a large saucepan combine ricotta cheese, cream, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken: cook until heated through. Salt to taste. Cooking times are approximately.
Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan. Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes. Cool rice completely. Set aside. Combine cranberries and remaining 1 tbsp water in heavy small saucepan. Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes. Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes. Transfer to plate and refrigerate until chilled. Steam carrots until crisp-tender, about 4 minutes. Rinse carrot with cold water to cool. Whisk olive oil, lemon juice and garlic to blend in small bowl. Season dressing with salt and pepper. Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl. Pour dressing over. Add cranberries and toss thoroughly. (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves. Divide salad among plates and serve.
Melt butter in large pan. Stir in brown sugar. Add cubed spam and saute until browned. Stir together mayo. ,sour cream and salt. Stir mayo. mixture and spam mixture into macaroni and mix well. Chill and enjoy.
BECHEMEL Sauce: In pot melt butter and add enough flour to create a consistency thicker than pancake batter. Bring another pot with milk almost to a boil. Once milk has heated through, add milk all at one time to the flour mixture, beating with wire whisk the whole time. Bring back to boil then remove from heat and add salt and nutmeg. Set aside. MEAT SAUCE: Brown meat half way then add onions, garlic, carrots, celery and sweat vegetables. Add all other ingredients and cook a minimum of 2 hours at a low (barely) boil. ASSEMBLY: Use Barilla lasagna sheets! (1 box serves 6-8 in this recipe). Boil some water and slide them in for 5 minutes then drain and rinse well with cold water, they need to be soft and flexible. Ladle some meat sauce on the bottom of the pan. Then lay a layer of pasta sheets on top of that. Then spread bechemel sauce over pasta, layer of pasta, spread both cheeses on that layer, layer of pasta, spread more bechemel, layer pasta then cheeses until all is used. Bake in 350° oven until brown on top (just a little brown). Remove and let set for 5 minutes. Cut serving squares and place on plates then ladle a large ladle of meat sauce atop the lasagna. Garnish with lots or parmesan cheese.
Preheat oven to 325. Grease 12 cup bundt pan. Combine flour, spices, baking soda and salt in a bowl. Beat butter, brown sugar and granulated in a large mixer bowl and until light and fluffy. Add eggs, one at a time, beating well between each addition. Add pumpkin and vanilla extract and beat well. Add flour to pumpkin mixture, 1/3 at a time, mixing well after each addition. Pour into prepared bundt pan. Bake for 60-70 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes. While cake is cooling make Butter Rum Glaze. Melt butter in a saucepan; stir in sugar and water. Bring to a boil. Remove from heat and stir in rum. Poke holes all over cake with a long pick (I use a wooden skewer). Pour half of glaze over cake. Let stand 5 minutes and then invert onto plate. Make holes all over top of cake and pour remaining glaze over the top. Cool completely.
Position a rack in the center of the oven. Line a large baking sheet with parchment paper or a silicone baking mat. Bring the milk and butter to a simmer in a heavy-bottomed medium saucepan over medium heat, stirring constantly to be sure the butter is completely melted by the time the milk simmers. Add the flour, all at once, and stir with a wooden spoon to make a thick paste. Decrease heat to low. Stir constantly until the paste comes together into a ball and films the bottom of the saucepan, about 1 minute. Adjust the heat as necessary so the paste cooks without burning. The idea here is to force off excess moisture, in the form of steam, from the paste in order to make a crisper pastry; remove the saucepan from the heat. Whisk 4 of the eggs in a bowl to combine them. One-fourth at a time, stir the beaten eggs into the hot dough in the saucepan, and stir well until the dough comes together into a glossy mass. Stir in the Gruyere, rosemary, mustard, salt, and pepper. Transfer the warm dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 25 walnut-size balls of dough, about 1 inch apart, onto the baking sheet. Or drop the dough from a teaspoon onto the sheet. Beat the remaining egg well with a pinch of salt. Lightly brush some of the egg glaze on the mounds of dough, being sure that the egg does no drip down onto the sheet. Bake until the balls are puffed and golden brown, 20-25 minutes. If the gougeres have not baked long enough, they will deflate when taken from the oven, so bake for at least 20 minutes before checking them. Remove the sheet from the oven. Pierce each gougere with the tip of a small knife (this releases the steam from the interiors of the puffs and helps crisp them). Return to the oven and continue baking until the gougeres are crisp, 5-8 minutes. Let cool briefly on the baking sheet.
Peel the carrots, then slice each one into rounds. Place the carrot coins in a microwave-safe bowl, cover them with water, and cover the bowl with plastic wrap. Microwave for 6 to 7 minutes or until the carrots are tender but not mushy. Drain the water and set the carrots aside. In a small frying pan, melt the butter, stir in the brown sugar and water, and cook for 1 minute. Add the carrot coins and toss to coat with the brown sugar mixture. Cook on low for 3 to 4 minutes or until the carrots are thoroughly glazed.
Vigourously whisk together oil, sugars, almond milk, coffee, flax seeds, cornstarch and vanilla extract (about 1-2 minutes). In a second bowl combine flour, cocoa powder, baking soda and salt. Add the wet ingredients and stir to combine. Knead into a smooth, elastic dough that is easy to handle. If it is too wet, add a tad more flour. Using your hands form dough into 11 walnut sized balls and place them on a cookie sheet. Flatten slightly (these wont spread, so if you like flat cookies, flatten them more). Bake in the preheated oven at 180°C/350°F for 12 minutes or until set, but still a tad fudgy. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. For the drizzle combine powdered sugar, coffee, vanilla and espresso powder (if using) and drizzle over the cooled cookies in a decorative pattern. You could also just spread it on there or dip half of each cookie into it. Allow drizzle to set and then store in an airtight container.
Add all ingredients, except coconut flakes and honey, in a cocktail shaker with ice. Pour honey onto a plate. Lay out coconut on a plate. Dip the rims of chilled glasses into honey and roll in coconut. Shake and pour into chilled martini glasses to serve. NOTE: For a non-alcoholic version, omit the vodka and the banana Schnapps and substitute the ice with 1 banana. Puree the mixture in a blender.
In skillet, cook beef, onions and peppers until beef is browned and vegetables are tender. Drain. Stir in broth, tomato sauce, rice, chili powder and garlic powder. Heat to boiling. Cover; cook over low heat for 20 minutes or until rice is tender and liquid is absorbed; stir occasionally. Serve with cheese and sour cream, if desired.
Preheat oven to 350°F. Grease a 13x9-inch pan (I recommend cooking spray- if you use shortening, the bars may seem greasy once cooled). Stir together flour, baking soda, salt and cinnamon in a large bowl; set aside. With an electric mixer, beat butter and both sugars until fluffy. Beat eggs in one at a time, beating well after each addition. Mix in dissolved and cooled coffee, extracts and orange zest. Gradually mix in flour mixture. Once flour is blended in, stir in chips and toffee bits. Transfer batter to prepared pan and spread evenly. Bake 25-35 minutes, or until golden brown. Cool in pan on wire rack before cutting into bars.
In a medium pot, heat sesame oil over medium heat and cook the minced garlic and ginger until fragrant. Add sesame seeds and mix well. Add sake, chicken stock, sake, soy sauce and pepper. Bring to a boil, then remove from heat. Whisk in the miso. To assesmble the soup, place noodles in individual bowls, then fill up with soup stock. Add the remaining ingredients on top.
Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a simmer, cover, lower heat and cook gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately.
mix all ingredients together. pour over ice in tall glass. slice lime or lemon wedge and squeeze into glass slightly. rub wedge around topside of glass and place in drink. get the sunglasses, a good book, sunshine, and enjoy!
Heat olive oil in a Dutch oven or heavy soup pot over medium heat. Add onion and a pinch of salt and saute until translucent, about 4 mnutes. Add carrots, celery, squash and another pinch of salt and saute until all vegetables are just tender, about 5 minutes. Stir in curry powder, cumin, turmeric, coriander, cinnamon, 1/4 teaspoons of salt and red pepper flakes. Add lentils and stir to coat. Pour in 1/2 cup of broth to deglaze the pot, stirring to loosen any bits stuck to the bottom and cook until liquid is reduced by half. Add remaining broth. Increase heat to high and bring to a boil. Decrease heat to low. Cover and simmer until lentils are tender, about 20 to 25 minutes. Taste and adjust salt, if needed. Stir in kale and cook until tender, about 3 minutes. VARIATIONS: Substitute fennel for the celery to add more depth to the flavor. If you have trouble finding delicata squash, use its cousin, butternut squash.
Cook pasta and drain. In a pan, sprayed with non-stick cooking spray, sautee the broccolini. Snip the peppers, and add along with the roasted garlic and pine nuts. When heated through, mix with pasta and add feta cheese.
Sauce: Place peanut butter, hot water, soy sauce, vinegar, and pepper flakes in a medium bowl. Whisk until smooth. Set aside. Slice carrots, chop garlic, onion and mushrooms and set aside. Coat covered non-stick frying pan or pot (at least 5 quarts) with oil. Add carrots, garlic, onion, mushrooms and spinach. Cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking. Continue cooking until carrots begin to soften and spinach is totally thawed. Add sauce and mix well.
Spray 12 large muffin cups with Pam or use paper cups. Combine first 7 dry ingredients in mixing bowl. Mix well. Beat egg whites, banana and melted margarine together until smooth. Add banana mixture to dry ingredients. Stir just until moistened. Fold in blueberries. Fill muffin cups almost full. Bake at 375 degrees F for 20-25 minutes.
Melt the Chocolate bar, Marshmallows and Milk together, COOL (you will add it to the whipped cream later and you don't want it to 'melt.') Fold in the cream, place in pie crust and refrigerate at least 3 hours. You're done and it's DELICIOUS!