HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tip the potatoes into a large saucepan of water, bring to the boil and simmer for 15-20 minutes, or until they are tender when pierced. Meanwhile, heat quarter of the butter in a pan, then fry the bacon and half the cabbage for 5 minutes. Turn off the heat and set aside. Drain the potatoes in a colander and peel while still hot. Mash the potato until smooth, heat the cream with the remaining butter and, when almost boiling, beat into the potato. Add the bacon and cabbage to the potato and mix. Season, to taste and serve. MY NOTES: If you can't find sliced back bacon, I'd suggest using middle rasher bacon, with the rinds and fat removed. The rest of Kevin Dundon's St Patrick's Day menu includes 'Smoked wild Irish salmon with chive pancake and 'Guiness & honey glazed pork loin'. I'll post the other two recipes soon. Both sound scrumptious, and also far too good to hold off making until March 2006. And I'm confident that local salmon will serve the recipe admirably! When in Rome -- When in Ireland -- When -- wherever -- .
Spray a large, cold skillet with cooking spray. Preheat over medium. Brown meat on both sides. Add undrained tomatoes, celery, carrots, onion, 1/3 cup water, thyme, and pepper. Bring to a boil and reduce heat. Simmer 1 hour 15 minutes or until meat is tender. Set aside. Cook or reheat rice at this time. In a small mixing bowl mix the 1 tablespoon water and 2 teaspoons cornstarch. Stir into the tomato mixture, cook and stir until thickened and bubbly, then cook 2 minutes more. Serve over hot rice.
Separate chicken wings at joints into 3 parts each, discarding tips. Combine the remaining ingredients in a small bowl. Arrange chicken pieces on a double layer of paper towels around outer edge of turntable. Baste chicken with 3/4 of the sauce mixture. Cover with wax paper and microwave at HIGH (100%) power for 6 minutes. Rearrange pieces and baste with remaining sauce. Microwave on high until juices run clear, 4-6 minutes.
Preheat oven to 375°; grease an 8-inch skillet or square baking pan with about a tablespoon of olive oil. Put the flour, baking powder, and salt in a food processor and turn the machine on. Pour through the feed tube first 1/3 cup of the olive oil, then most of 1 cup of warm water. Process about 30 seconds, then remove the cover; the dough should be in a well-defined, barely sticky, easy-to-handle ball; if it is too dry, add the remaining water 1 tablespoon at a time and process for 5-10 seconds after each addition; if it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly. Put the dough into the prepared pan and press until it fits to the edges. Flip it over and press again; cover with foil and bake for 20 minutes; then remove the foil; sprinkle the top with a little coarse salt, and bake for another 20-25 minutes, until the top is golden and springs back when touched gently. Cool in the pan a bit, then cut into wedges or squares and serve.
In a cast-iron skillet over low heat, toast cumin, coriander seeds and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder or use a mortar and pestle to pound them until fine. Combine with the paprika and cayenne pepper; set aside. In the bowl mix together the ground lamb with the spices, cilantro and salt. Pinch off a little of the mixture, form into a patty and brush with olive oil. Fry in a hot skillet to check the seasonings. Adjust the seasonings, if necessary. Form sausages into patties to cook immediately or for storing in the refrigerator or freezer. Note: 1. Chill for up to 5 days, freeze for up to 3 months or use immediately. 2. Brush sausages with olive oil and fry, grill or broil until browned and cooked through.
Evenly spread the applesauce on four slices of bread. Top with remaining bread to make 4 sandwiches. Spread butter on the outsides of the sandwiches. Place sandwiches (I usually do 2 at a time because of my skillet size) in a skillet over medium-high heat; cook for 3-4 minutes on each side or until golden brown. Mix together the sugar and cinnamon; sprinkle over hot sandwiches. Serve immediately. Note: I quarter each sandwich for my kids; they love these for breakfast.
Heat 4 tablespoons of olive oil in a large saucepan and saute the onions and leek until translucent, about 2-3 minutes. Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes. Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl. Preheat the oven to 375°F. Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan - you will just have a thinner pita, but don't use a smaller one), or a 10 x 15 inch rectangular baking pan. Add dill and feta cheese to the spinach. Add salt and pepper to taste (careful with the salt - the feta will add quite a bit of its own). Pour the eggs over and give a stir to combine well. Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner phyllo; cover with a damp cloth. (Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie.). Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil. Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan. Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges. Repeat layering with the remaining phyllo, oiling each sheet generously. Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY. Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown. For the last 15-20 minutes, I put my baking pan directly on the oven floor to crisp it better. Cool till just warm (we never, but never eat this hot! The flavours just wouldn't come through properly). Cut into serving pieces and serve either just warm or at room temperature. Note: If my spinach filling appears to be too 'wet', I often take 2 of the phyllo sheets and use them as a 'layer' between the spinach filling; these sheets absorb the extra liquid (they must not be brushed with oil). It's also worth noting that Greeks love their olive oil! I have used olive oil with a lighter hand than most Greeks in this recipe - but it may still be too much for you. Feel free to add the amount you feel most comfortable with, but be aware that flavour may be compromised.
Preheat oven to 375°F and grease a baking sheet with sides. Line prepared pan with crackers or graham wafers; cut crackers to fill the whole pan if necessary. Bring butter and brown sugar to a boil in a heavy saucepan; continue to cook for 3 minutes more; pour over crackers. Sprinkle with cinnamon, if using. Bake for 15 minutes and remove from oven; immediately sprinkle with chocolate chips. When chips are melted, spread over the top evenly. Cool slightly and break into pieces.
In a medium bowl, toss together veggie burgers, salsa, cheese, and seasonings. Use pizza cutter to cut tortillas into 7 inch triangles. Place about 2 tablespoons burger mixture in the center of each triangle. Fold corners of large triangles over filling, completely enclosing filling and making small triangles. Secure with toothpicks, and brush with butter. Place on grill with toothpick sides up. Grill at 375 degrees for 9-12 minutes, or until cheese completely melts. Arrange on top of shredded lettuce, and sprinkle with bell pepper.
Prepare dough by mixing the cream cheese, butter and flour. Pat into the bottom and sides of 48 mini tart wells. Mix filling ingredients and fill tarts with 1-2 teaspoons filling. Bake at 350* for 20 minutes.
Cook vegetables- chop into small bite size pieces and then set aside. Clean and rinse chicken breasts; chop into small pieces and cook in a heated frying pan with the EVOO, salt and pepper, garlic and onion. In a blender, combine 1/2 of the bag of shredded cheese, mushroom soup once blended combine in a large mixing bowl with the veggies and the chicken once it is nearly cooked (if its not all the way done that's okay because you will be cooking it in the oven for 30 minutes and you don't want the chickent to be too tough) Add cooked rice last to your 9x11 pan- again if the rice is a bit under done it will be okay because you have to bake this once it is mixed together for about 30 minutes at 350 degrees- you don't want it to get mushy. In another small bowl combine hot melted butter and croutons until the croutons are basically reduced to buttery bread crumbs- I had to use a hard spoon to mash them down in order to get them to the right consistency. Add the remaining cheese to the buttery crushed croutons. Once you put the complete mixture in the 9x11 pan sprinkle the crouton cheese mix on top of the casserole and bake at 350 for about 30 minutes. Top should be golden brown and crispy.
Pre-heat oven to 350°F. Spread the nuts on a baking sheet and toast about 10 to 12 minutes. Remove nuts from oven and place in a tea towel. Rub the hazelnuts in the towel to remove their skins. Place the hazelnuts in a food processor and puree. When the puree is smooth and almost oily, add the honey and pulse until thoroughly combined.
Adjust an oven rack to the lowest position and heat the oven to 450°F Pat the chicken dry with paper towels and sean with salt and pepper. Heat the oil in a 12" oven-safe skillet over medium-high heat until just smoking. Carefully lay the chicken breasts skin-side down in the skillet and cook until well browned, 6-8 minutes. Turn the chicken breasts and continue to brown lightly on the second side, about 3 minutes. Turn the chicken beasts skin-side down and transfer the skillet to the oven. Roast until the thickest part of the brests registers 160F on an instant read thermometer - about 15-20 minutes. Remove the skillet from the oven (warning: The handles are HOT!). Transfer the chicken breasts to a plate, tent loosely with foil, and let rest while making the sauce. Sauce: Being careful of the hot pan handle, add the oil to the skillet and return to medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook 2-3 minutes to reduce slightly. Stir in any accumulated juices from the chicken and return to a simmer. Remove from heat and add remaining ingredients. Add salt and pepper to taste. Carve chicken and serve with sauce.
Preheat the oven to 350°. Butter a baking sheet. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated. Using your hands, roll the dough into golf-ball-sized balls and arrange them 2-inches apart on the cookie sheet, flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam. Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight container.
Mix the water and lemondade mix together. Rip apart basil into pieces according to your taste prefference. Grate fresh ginger into lemonade according to how much or how little you like. ENJOY!
Remove the thin white membrane from the back of the ribs. Start with a knife and use a paper towel to grip it and peel it off. Mix all spices together, excluding the yellow mustard. Rub yellow mustard all over the ribs. Rub spice mixutre all over ribs, cover and refrigerate overnight. Remove ribs from refrigerator and start Traeger grill on smoke for 10 minutes. Put ribs on grill and cook on smoke for 1 hour. Change heat setting to 225-250 and cook for another 2 hours. Spray ribs with apple juice and cover with aluminum foil tightly and cook at 250-275 for another hour. You want to keep the steam from the juice inside the foil to keep the ribs juicy and tender. Remove foil from ribs and spread your favorite BBQ sauce or glaze over the ribs and cook for 1 hour at 250-275. 1Remove ribs from Traeger and cover with foil for 20 minutes. Cut up and enjoy!
Prepare the Roasted Garlic Cream recipe. (see below). Grill the chicken or roast the breasts and dice them into bite sized pieces. Heat the olive oil in a large skillet over medium high heat. Saute the onion, garlic, mushrooms and chicken. When the onions are heated through, deglaze the pan with the white wine. Add the chicken stock and cream and reduce by half its volume or until the sauce is thick enough to coat a spoon. Sir in the Roasted Garlic Cream and add the cooked pasta. Add basil and season to taste with salt and pepper. Pour into a large serving bowl and sprinkle with the parmesan cheese and more fresh basil. Roasted Garlic Cream: (This sauce is a garlic lover's dream! It will add incredible garlic flavor, aroma and depth to any dish. It is so versatile that it can be used on pizza! The garlic flavor is mellow not strong and the texture will be similar to that of peanut butter. It makes wicked garlic bread.). Place the garlic in a saucepan and cover with olive oil. Heat to medium high and cook for about ten minutes until the garlic is golden brown, but not burnt. Remove from heat and strain the olive oil into an airtight container to use in future recipes. Put the cooked garlic into a food processor or blender. Heat the cream in a heavy saucepan, reducing it to half of its original volume, or until the amount equals about one cup. Pour the cream into the blender with the cooked garlic and puree into a paste.
Cut the stems off of the tomato and use the handle of a teaspoon to remove seeds. Stir the cream cheese to loosen a bit and spoon it into the tomatoes. If you have a pastry bag or a Ziplock with the tip cut off,it might be easier to fill the tomato. Be sure that the tomatoes are completely filled and there are no air pockets. Cover the tomatoes and refrigerate. After they are really chilled--1 to 1 1/2 hours-take them out of the fridge and put them on a cutting board. Using a VERY SHARP KNIFE, wet blade with water and slice tomatoes into 1/2 inch thick rounds. Place the slices on a serving platter and garnish if desired.
Clean pheasants, cut into serving portions and cover with water in stockpot. Add carrots, onions, and cabbage; cook slowly until nearly tender. Add potatoes and butter; season to taste with salt and pepper. Cook until meat and vegetables are tender. Make dumplings; sift flour baking powder and salt together. Beat egg, add milk and stir into dry ingredients. Drop by spoonfuls into the hot stew and cover the pot tightly. Cook for 15 minutes without lifting the cover.
Drain beans, then transfer to a medium pot. Add enough water to cover beans by one inch. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 45 minutes. Drain and set aside. Meanwhile, drain hominy, then transfer to a large heavy pot. Add enough water to cover hominy by 2 inches., then simmer over medium low heat for 1 hour. Add chicken, spareribs, pancetta, peppers, chorizo, squash, and paprika, and add enough water to just cover meat and vegetables. Bring to a simmer, then reduce heat to medium low and continue to simmer, stirring occasionally, until corn blooms and stew is thick, about 4 hours more. Add beans just before stew is done. Season to taste with salt and pepper.
Coat pan with cooking oil and pan fry Mahi Mahi fillets until golden brown. To prepare sauce, saute garlic and shallots in pan. Add onion, tomato paste and chopped tomatoes, fish sauce, vinegar or lemon juice and sugar. Stir in chicken stock and simmer until sauce thickens. Remove from heat and add basil. To Serve, top Mahi Mahi fillets with generous helping of tomato basil sauce. (Vegetarian option: Substitute Mahi Mahi fillets with deep fried tofu and use vegetable stock in the sauce.) You can also substitute any mild white flesh fish instead of Mahi if you can't get it in your area. Garnish with a pretty whole basil leaf or bunch of leaves.
Put the lentils in a small sauce pot and pour in 4 cups beer. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside. About 10 minutes before the lentils are done boiling, preheat a medium sauce pan pot over medium heat. Saute the onion and pepper in the oil (~ 7 minutes), until softened. Add the garlic and saute a minute more. Add the cooked lentils, and the the rest of the spices (except the maple syrup & dried mustard). Stir gently until just combined. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through. Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait. I like to serve these open faced, with a scoop of sloppy joe on each slice of the bun.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Set wire rack in aluminum foil-lined rimmed baking sheet. Pat wings dry with paper towels and transfer to 1-gallon zipper-lock bag. Combine baking powder and salt, add to wings, seal bag and toss to evenly coat. Arrange wings, skin side up, in single layer on prepared wire rack. Bake wings on lower-middle oven rack for 30 minutes. Move wings to upper-middle rack, increase oven temperature to 425 degrees, and roast until wings are golden brown and crispy, 40 to 50 minutes longer, rotating sheet halfway through baking. Remove sheet from oven and let stand for 5 minutes. Transfer wings to bowl with wing sauce, toss to coat, and serve. For the wing sauce, mix together the melted butter, garlic, oregano, basil, seasoned salt, and grated Parmesan.
In medium bowl beat egg whites well. Add milk, vanilla and cinnamon to egg whites and continue to beat. Dip bread slices into batter and coat on both sides. Cook one of the following ways: Place dipped bread in greased and heated skillet. Cook by turning a few times to brown. Or, place dipped bread on greased or oiled baking sheet. Then broil in the oven (watching closely), turning only once. (Approximately 2-3 minutes each side when placed 5 inches from broiler top).
Wrap each pork chop in a strip of prosciutto and press flat until the prosciutto sticks. Generously grind pepper on both sides of the prosciutto wrapped pork chop. Heat two tablespoons of butter in a large cast iron skillet over medium high heat; add the pork chops. Cook for 2 minutes (or more, depending upon thickness) on each side and remove to a plate. The prosciutto should be golden brown and slightly crispy. Pour the vermouth into the skillet used to cook the pork chops, scrape the brown bits off the bottom of the pan and let the vermouth reduce to about 1/2 the original amount. Add the chicken stock, sage, garlic, and juice from the lemon, along with a few grinds of pepper. Let the sauce reduce to half then add the last tablespoon of butter , add the pork chops till coated in sauce.
In a heavy saucepan, mix together the brown sugar, 1/2 cup white sugar, evaporated milk and the Karo syrup. Bring to a rolling boil, slowly stir in remaining 1/2 cup of white sugar while keeping the mixture boiling; cook to soft ball stage. Add the butter and pecans, remove from heat and beat with a spoon until mixture holds its shape. Pour onto waxed paper in 2 to 3 inch rounds, allow to cool completely, wrap individual pralines in plastic wrap and store in a cool dry place until eaten.
1.Combine mayo, dressing, parmesan cheese and chives in a bowl. 2. Place halibut in baking dish (something with a rim so sauce won't flow off the edge). Smother the halibut with the sauce and top with any remaining amount. 3. Bake the halibut at 325 for about 35 minutes or until fish is flaky but not dry (this is for relatively thick pieces of fish).
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
Place potatoes in a 5 qt roasting pan. Add onions, peppers and sausage; toss gently. Combine oil, basil, salt and pepper. Pour over meat and vegetables; toss well. Cover and bake at 350* for 45 minutes; stir. Add the cream; cover and bake 30-40 minutes longer (or until potatoes are tender). Combine cornstarch and water; stir into stew. Place on stovetop and bring to a boil, stirring constantly until thickened.
Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and thyme. Cook for 5 minutes stirring frequently. Add the potatoes and cook for a further 5 minutes. Increase to high heat and add the mushrooms and cook for a further 5 minutes. Add the vegetable stock and bring to boil. Reduce heat and cook for 10 minutes, stirring occasionally. Blend or process soup, pour into a clean saucepan and stir in the cream. Season with salt and pepper and heat gently. Serve in bowls sprinkled with thyme and rye bread toast.
Core cabbage and blanch for 12 minutes in boiling salted water. Remove, cool, and separate large leaves; reserve for formula. Mix beef, rice, vegetables, seasonings and eggs. Blend thoroughly, but keep mixture as light as possible. Scale 2 oz portions of meat mixture. Place on flattened cabbage leaves, folding ends of cabbage leaves to the center and rolling securely but not too tight as the mixture will expand due to the rice. Prepare 12 units. Butter a baking pan and place cabbage rolls close together in the pan. Combine the balance of the ingredients. Add additional water to barely cover cabbage rolls, if required. Cover and bake for 45 minutes at 350°F. Remove cover and bake 20 more minutes. Serve with 1 oz sauce.
In a large skillet, saute for 2 minutes. Add garlic, ginger, curry powder, salt, pepper and a pinch of cinnamon; cook, stirring for 2 minutes, or until onion is softened. Add the chicken thighs; brown for 5 minutes on each side, adding more oil if necessary to prevent burning, leave in the pot. Reduce heat to medium; stir in lemon rind and lemon juice or white wine (if using). Cook, stirring and scraping up any brown bits. In a bowl, whisk flour into milk or half and half cream. Gradually stir in the milk/flour mixture with the chicken stock into the pot. Add in the chopped carrots. Bring to a simmer, stirring constantly. Reduce heat to med-low; cover, and simmer for 20 minutes, stirring occasionally, or until the chicken is no longer pink, and carrots are tender. Stir in apples; cook, uncovered, for 5-7 minutes or until heated through, and stew is thickened.
Bring the chicken broth and salt (you will need more salt if you use water) to a boil and stir in the couscous for one minute. Remove from heat and let sit while you carve the chicken into bite-size pieces. Fluff the couscous with a fork and stir in the dried fruit, slivered almonds, chicken pieces, and olive oil.
crush Wasabi World Peas in medium bowl. Dip cocktail glass rim into melted white chocolate. place rim of glass into bowl of crushed wasabi peas until it's evenly coated. place prepared glass into the freezer. In a shaker, combine vodka, liquor and ice. shake well. Pour into previously prepared glasses.