HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown flour in oil in a heavy soup pot, making a dirty brown 'chocolate roux' over low-medium or medium heat, 5-10 minutes depending on wares used. Do not burn. Add onions, celery, bell pepper, garlic and saute. Stir constantly until soft. Add tomato sauce, tomatoes, chicken broth, water, okra, and seasonings. Stir and simmer for 45 minutes. Add chicken and sausage, and cook for approximately 30 minutes. Meanwhile, cook rice in rice cooker or stovetop. Center a scoop of hot rice in individual bowls. Ladle gumbo over rice.
Using a food processor, soak the dried mushrooms in 1 cup of chicken broth for 10 minutes. Process until coarsely chopped, about 20 seconds. In a large pot, heat the olive oil over medium-high heat. Add the carrots, onion and sage and cook, stirring, until crisp-tender, about 5 minutes. Add the rehydrated mushroom mixture and cook, stirring, for 1 minutes; season with salt and pepper. Stir in the remaining 5 cups of broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and shred; return to the pot. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.
Cut the courgettes into 1/2" thick slices. Cook them in simmering salted water for 15 minutes. During this time, take the pips out of the olives, and chop them up with the onions, garlic, mint, basil and parsley. Drain the courgettes as soon as they are soft and mashable. Blend the herb/onion mixture with the courgettes. Let cool. When it's cool, whizz it up in a processor, or press it through a food mill. Add the fresh lemon juice and the thyme. Salt and pepper this, according to your own taste, but making sure there is enough of this seasoning to bring out the flavor of the food. At the last minute, add the liquid creme fraiche, using a whisk to blend and get the right consistency (spreadable - dippable). Keep this cool and serve with toast fingers or sliced French bread.
In a medium saucepan, melt butter over medium heat. Add dressing mix, stirring to comvine. Stir in soup, cream cheese, and wine; cook, stirring constantly, until cream cheese is melted. Place chicken in bottom of a 6-quart slow cooker. Pour butter mixture over chicken. Cook on Low, 4 to 6 hours. Serve over pasta.
Heat a nonstick skillet on medium high and spray with olive oil spray. Remove fat from pork and sprinkle with rosemary. Press rosemary into chops on both sides. Add to skillet and brown 2 minutes. Turn and brown second side 2 minutes. Sprinkle cooked side with salt and pepper to taste. Lower heat to medium low, cover and cook 2 minutes. A meat thermometer should read 160 degrees. Meanwhile mix apple butter, horseradish and cider vinegar together. Place pork chips on dinner plates and pour pan juices on top. Served seasoned apple butter on the side.
Wash and pick over the beans, removing loose skins or shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling water. Never add cold water the beans will turn dark. If you cook without a lid the beans will also turn a dark color. When the skins are almost as tender as the inside of the beans, they are done. They should not be broken. Add salt and allow to stand before serving.
Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. For the streusel topping: In a small bowl, combine all ingredients. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!
Filling: Combine meat, onion, salt, pepper& egg in a food processor until just mixed. Dough: Add salt to eggs, then add eggs to flour. Mix with your hands until the dough leaves the sides of the bowl. It should be stiff. Knead until dough is smooth and elastic. Roll out on a lightly floured board, stretch until it is very thin. Cut dough into 3" squares and fill with 1TB of the filling. Fold into a triangle& crimp edges with a fork. Cook in boiling water for 10-12 minutes or until they rise to the top. Serve in chicken soup, or as an appetiser or side dish.
Pour all ingredients including RawSpiceBar's Peppercorn Chai into a saucepan, over medium heat. Allow to heat until small bubbles appear around the perimeter of the milk. Stir, scraping the bottom to avoid scalding the milk. When the milk comes to a boil, turn off the heat and stir well. Bring to a boil once again, turn off the heat and stir well. Allow to steep for a few minutes. Strain carefully into teacups, and serve.
Puree corn in a food processor until creamy. Place in a mixing bowl. Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well. Spread 2 1/ 2 cups of the batter on a 16" dehydrator tray covered with a Teflex sheet. Cut into desired shapes: triangles, squares, circles, etc. Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10 hours. Makes approximately 175 chips.
cook pasta as directed on box. Combine other ingredients except for vegetables and cheese in a separate bowl. When pasta is done, combine mixture with pasta. Toss in cheese and vegetables. Chill for at least 3 hours (or overnight if possible).
Preheat the oven to 400 degrees. Spray a rimmed baking sheet with nonstick spray. Place the squash, cut side down, on the baking sheet. Bake until tender, about 40 minutes. Turn cut side up and let cool. Scoop the flesh out of the squash and transfer to a medium bowl. Mash well with a potato masher until smooth (you should have about 1 3/4 cups). Add the sugar, egg, pie spice and salt beating with a whisk until blended. Sprinkle the gelatin over the evaporated milk in a large saucepan; whisk and then let stand until softened, about 5 minutes. Set the pan over medium heat, stirring frequently until the gelatin is completely dissolved, about 3 minutes. Stir in the squash mixture and cook, stirring constantly until the mixture just begins to boil, 5-6 minutes. Transfer to a large bowl. Refrigerate, stirring occasionally, until the squash mixture mounds and begins to set, about 1 hour. Gently whisk the squash mixture until smooth. With a rubber spatula, fold in the whipped topping. Pour the mixture into the crust. Sprinkle with the pecans. Refrigerate until set and firm, at least 2 hours or up to overnight. GOOD IDEA: For an additional 1 points value, drizzle each serving of pie with 1 tablespoon chocolate-fudge syrup.
Preheat oven to 350°F degrees. Beat butter and brown sugar for 5 minutes in a mixer bowl. Beat in eggs and vanilla just until blended. Set aside. Mix flour, pumpkin pie spice, baking powder, allspice and salt. Gradually add to sugar mixture; beating until well blended. Stir in apples, nuts, and raisins, if desired. Pour into one greased 9-inch baking pan; bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Serve warm with Vanilla Butter Sauce. Vanilla Butter Sauce: Combine butter and whipping cream with brown sugar. Bring to boil over medium heat. Reduce heat; simmer 10 minutes or until slightly thickened. Remove from heat; stir in vanilla. Serve warm. Do-ahead Suggestion: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake, in the oven, and the sauce, on top of the stove, before serving.
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, cut butter into cookie mix using fork or pasty blender. Stir in 1 egg until mixture is crumbly. Gently spoon 3 cups crumb mixture into pan; press into bottom of pan. Bake 15 minutes. In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese. Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. Add chicken breasts (rinsed and patted dry) and toss to coat. Brown quickly in hot vegetable oil over medium high heat. Transfer to crock pot. Mix remaining ingredients and spoon over chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.
Rinse duck under cold water and pat dry. Remove any large lumps of fat from skin. Rub inside cavity and skin of duck with lemon. Season cavity and skin with salt and pepper. Truss bird, place on rack and set in shallow roasting pan. Roast at 350°F for 30 minutes. Pierce skin all over with fork to release fat. Continue roasting until duck is completely cooked, around 1-1/2 to 2 hours. Once every hour, remove all but 1 cup of fat from pan (some remaining fat will keep pan from scorching). Increase oven temperature to 500°F for the last 15 minutes of roasting to crisp skin. Remove duck from oven and set on warm plate. Pour off and discard fat. Place roasting pan on top of stove. Add port and heat over low heat, scrapping up any browned bits. Add butter and heat until melted. Add flour, stirring until smooth. Add chicken broth and whisk constantly until smooth and thickened, around 2 to 3 minutes. Stir in orange juice and 2 tablespoons brown sugar and mix well. Add cranberries and cook over high heat until cranberries pop, around 2 to 3 minutes. Add cayenne and more salt and pepper to taste. If mixture is too tart, add more brown sugar. To serve, using poultry shears cut duck in half lengthwise. Place on two serving dishes. Pour half of sauce over each serving. Serve immediately.
Cook rice according to package instructions (for 3 cups of rice, put 2 cups of water in a saucepan with a tight-fitting lid, add kosher salt and bring to a boil. Add rice, stir; cover with lid, reduce heat to low and simmer for 20 minutes). In a skillet, saute sliced onion in 1 tablespoon of butter and olive oil for 5 minutes. Add sliced mushrooms. Saute mixture for 10 minutes or until mushrooms have softened. Season with salt and pepper to taste. To rice, add onion/mushroom mixture, poultry seasoning, chicken broth and 1 tablesoon butter. Combine and serve.
Mix ingredients well and store in refrigerator. Fat-Free Version:. In place of oil, bring 1/2 cup water and 1/2 Tablespoon cornstarch to a boil, stirring frequently. Remove from heat. Add remaining ingredients and mix well. Dressing will thicken when chilled.
Preheat the oven to 200°C/gas 6. Place the salmon in a shallow, ovenproof dish. Top each salmon steak with the sliced onion and carrots then season with salt and freshly ground pepper. Pour over the fish stock and add the bay leaf, chopped parsley and bring to the boil. Remove from the heat, cover with greaseproof paper then place in the oven for eight to ten minutes. While the salmon is poaching make the mousseline sauce. Place the egg yolks, mustard and white wine vinegar in a blender and process until well-mixed. With the blender on constantly, gradually pour in the melted butter. Mix in the tarragon, fold in the whipped cream and season with salt and freshly ground pepper. Once the salmon has cooked remove the steaks from the stock. Remove the centre bone from each salmon steak and peel off the skin. Garnish each steak with the cooked onion, carrot, sliced cucmber, and a little of the fish stock. Serve at once with the mousseline sauce on the side.
Combine sugar, lime juice and water. Stir to mix, then let set until sugar is almost completely dissolved, about 15 minutes (mixture will be thick). In blender, combine sugar mix with strawberries and blend til smooth. Freeze in containers. MERRY BERRY: In blender, combine one scoop of frozen strawberry mix (about 1/4 cup), 7-8 ice cubes and Rum or Tequila to desired strength. VIRGIN BERRY: In blender, combine one scoop frozen mix with 7-8 ice cubes, 1/2 pkg vanilla Instant Breakfast, and Ginger Ale to desired thickness.
In a large mixing bowl, combine Eagle Brand and water. Add pudding; beat well. Chill until thickened, about 20 minutes. Fold in whipped cream. Spoon 2 cups of the pudding mixture into a 4-quart round glass serving bowl; top with half of the cake cubes, half the strawberries, half the jam and half the pudding. Repeat layering again ending with pudding mixture. Chill at least 4 hours. Garnish with additional strawberries and then the almonds. Cover leftovers and refrigerate.
Peel and thinly slice the carrot, (to equal 1/2 cup). Place in a blender along with ginger, vinegar, soy sauce and water. Blend on high til carrot is pureed. With motor running, add oil in a steady stream, blending til incorporated. Cut romaine into bite sized pieces. Divide lettuce among four serving plates and drizzle with dressing. Serve immediately.
In a large bowl, combine all ingredients. Transfer to a 13X9 inch baking dish coated with nonstick cooking spray. Bake uncovered at 350 degrees for 50-55 minutes or until potatoes are tender.
Place fruits, spices and water into a large saucepan and heat till simmering. Simmer for about 3-4 minutes and then remove from heat, allow to cool for about 30 minutes but not to get cold. Add flour, milk and egg white (in the saucepan is fine) and mix well. Line a medium caketin with baking paper and pour in mix. Bake in a moderately hot oven for 45 minutes.
Scatter the spinach leaves onto large platter. Slice beets into wedges and arrange on top of the spinach. Scatter over the feta, min, onions and chillies. Dressing: put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season with salt-pepper and close, then shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.
Combine first two ingredients and set aside. Whisk together egg yolks, sugar, and nutmeg until blended. Whisk the extra milk and heavy cream into the egg yolk mixture. Transfer egg yolk mixture to a heavy saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly more than heavy cream (about 175 degrees F). Be careful or it will curdle if you overheat it. Remove from heat and stir in the reserved milk and cream. Strain into a storage container and chill thoroughly, uncovered. Stir in the booze (or vanilla for alcohol free egg nog). Cover and refrigerate for at least 3 hours. Serve sprinkled with freshly grated or ground nutmeg.
Blend dry ingredients together in a bowl. In a separate bowl, combine egg, vegetable oil and milk. Add dry ingredients to egg mixture and stir until just blended. Fold in apples and nuts. Batter will be thick. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 18-20 minutes or until top springs back when touched.
Bring water, salt, sugar and oil to a boil. Stir in matzo meal. Remove from flame, cool slightly. Beat in eggs, one at a time. Grease hands and roll dough into balls 2- inches in diameter. Sprinkle tops with mixture of sugar and cinnamon (and nuts). Dip finger in cold water and press a hole in center of each ball. Place on greased cookie sheet. Bake at 375 degrees F for one hour.
In a 2 quart pot over medium heat, cook cream of chicken soup and milk, stirring constantly, until warm. Add canned vegetables and chicken. Cook until heated through. Season with Worcestershire, sage, salt, and black pepper. Place 2 slices of bread on each plate, slightly overlapping. Spoon chicken mixture over top. Sprinkle with chopped parsley and serve.
Mix yolks and whip cream over double boiler until it coats the spoon. Stir in vanilla sugar. Press cottage cheese, cream cheese, and butter through a ricer or sieve. In batches, place cheese mixture in mixing bowl and slowly add yolks until smooth. Add fine sugar and blend into mixture. Combine bowls and mix. Place in small containers, loosely cover in plastic, then a cheese cloth and a weight. For the weight, we use a plastic margarine container filled with water.
mix sugar and water together until sugar dissolves. add remaining ingredients in a large bowl or pot. serve in pitchers with ice and lemon/lime slices.
Combine mayonnaise, vinegar, dried tarragon, salt and pepper well. Refrigerate if made up before assembling the salad. Place raisins in water to cover for 15 or 20 minutes. Drain and dry on a paper towel. Tear chicken into bite-size pieces. Add raisins to chicken pieces. Add enough mayonnaise mixture to moisten chicken well. Mix well. Refrigerate until serving.
Cut the baguette into long slices, spread with the garlic, drizzle with olive oil, and grill until crispy. Lay the slices in a baking dish and splash half of the white wine over them. Set the oven to 200C/gas 6. Melt the butter in a frying pan and gently fry the mushrooms, shallots and garlic. Add the remaining white wine and the cream, and heat the mixture through. Spread the Parma ham over the top of the bread and then spoon over the creamy mushrooms. Scatter with the grated cheese and then sprinkle the kirsch over the top. Bake for seven to eight minutes or until golden brown. Serve with a green salad.
Preheat oven to 350 degrees. Combine powdered sugar and flour together in medium bowl. Cut in butter until mixture resembles fine cornmeal. Press into bottom of greased 8x8 inch baking pan. Bake about 10 minutes or until lightly golden. While crust is baking, mix filling ingredients together. Pour filling mixture over baked crust and return to oven. Bake about 30 minutes. Cool completely and cut into small squares. Note: This recipe doubles well.
In a saucepan over medium heat, combine the cocktail sauce and grape jelly. Mix in the little smokie sausages. Cook 5 minutes, or until the sausages are hot. An optional way would be to put all ingredients into a Crock Pot on low and slowly bring up to temperature.
Preheat oven to 325. Beat butter or margarine and add sugar in portions as you continue to beat. Beat until fluffy. Add each egg, one at a time, beating well after each. Add vanilla to buttermilk. Begin adding flour and buttermilk alternately, beginning with flour and ending with flour. Last, dissolve soda in hot water and mix well into cake batter. Pour batter into a large tube pan that has been well-greased (shortening) and floured. The cake will stick if this step is missed. Bake about 1 hour. My mother and mother-in-law said a test for doneness besides the golden brown color is that the cake begins to pull away from the sides slightly. As a precaution, I usually run a table knife around the outer and inner edge before turning the cake out on the rack.
Combine dressing ingredients in saucepan; bring to a boil. Cool. Combine the cabbage, onion, peppers and sugar. Let stand until sugar dissolves. Pour cooled dressing over cabbage mixture; chill. Coleslaw keeps well in the refrigerator.
Make the crust: Preheat oven to 350 degrees. In a medium bowl, mix together the gingersnap crumbs, light brown sugar and butter. Press the mixture onto the bottom and up the sides of a deep 9 1/2-inch pie plate. Bake 10 minutes. Allow to cool. Meanwhile, make the cheesecake filling: In the bowl of a food processor, combine the cream cheese, sugar, vanilla-bean scrapings, alcohols, and nutmeg and process until smooth and creamy. Add mascarpone and pulse until well combined. In a separate bowl, gently whisk the eggs. Whisk in approximately 1/4 of the cheese mixture until completely smooth. Whisk in the remaining cheese mixture in two additions until well blended. Pour into the cooled crust. Bake until the center is almost set, about 1 hour. While the cake is baking, make the glaze: In a medium saucepan, combine the rum, brandy, sugar and vanilla-bean scrapings. Bring to a boil, then reduce heat to medium and simmer until syrup is thickened and sticky to the touch, about 20 minutes. To test, remove a bit on a spoon and allow to cool a bit before touching it. Set aside to cool. When the cake is almost set, remove from oven and allow to cool to room temperature (it will crack.) Cover with plastic wrap and refrigerate for several hours. Serve with syrup drizzled over the top or served individually in a small pitcher.
Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside. To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside. Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even. Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.
Preheat the oven to 415° F. Slice the onion, break it into rings, and, in a strainer, rinse the rings under cold water. Melt the butter in a small saucepan, add the garlic, and set aside. Place a layer of potato on the bottom of an 8" springform pan, followed by layers of onion, butter, mozzarella, and Parmesan. Grind some black pepper and a little sea salt. Repeat the layers until you have used up all the ingredients, keeping a bit of butter to drizzle on the top. Finish with potato and then drizzle on a little butter. Spoon the milk over the top. Place the springform pan on a baking sheet with a lip or flat pizza pan with a lip. Bake for 1 hour, or until the top is golden brown and the potatoes are tender. Check in 45 minutes; if the top is getting too brown, cover with foil. Cool for 10 minutes before serving. Unclip the sides of the pan and remove, and transfer to a plate for serving.
Place the eggs in a pan enough to hold them in one layer.Cover with water and place the pan over high flame.Bring to boil.Pull the pan off the heat.Cover and let sit for 12 minutes.Pour off the hot water and run cold water over the eggs to chill them.Peel and cut in half lengthwise. Scoop out the yolks,saving the whites and transfer the yolks to a large bowl.Mash the yoks with a fork and add the mayonnaise,mustard,celery,pepper and salt.Mash everything again and put the yolk mixture back into the whites. Garnish with chives and sprinkle with Creole season lightly.
Mix marinade ingredients in a sealable bowl and place steaks into marinade. Marinate meat for 4+ hours in refrigerator. Preheat oven to 400 degrees. Remove from marinade and brown in skillet over medium heat for approximately 5-10 minutes. Remove from skillet and place in small oven-proof dish. Cover with a little more wine and any spices you feel necessary (I put on some more rosemary and thyme, plus more garlic). Bake in oven for 10 minutes for med-well, 15 minutes for more well done or until internal temp reads 170 degrees. Serve with mint jelly (or horseradish sauce).