HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter over low heat in a small sauce pan. Whisk in flour and dry mustard. Keep whisking for about a minute after it disolves. Add the milk and cook over medium heat, whisking frequently of about 5 minutes or until thickened. Add cheese and stir until it melts. Season with salt, pepper and additional add ins to taste. Use anywhere you would use a cheese sauce.
Combine all ingredients and boil for 30 minutes. Turn off the heat and leave in the pot for 24 hours. After 24 hours, boil for one hour, pour in pint jars and seal.
Preheat oven to 350°F Butter 8-inch round cake pan. Line with parchment or wax paper. Butter paper. Bring stout and butter to a simmer in heavy saucepan over medium heat. Add cocoa; whisk until smooth. Cool slightly. Whisk flour, sugar, baking soda and salt in large bowl to blend; set aside. Beat egg, yolk and sour cream with electric mixer in another large bowl to blend. Add stout-chocolate mixture to egg mixture, and beat just to combine. Add flour mixture and beat 30 seconds on slowest speed. Fold batter using rubber spatula until completely combined; pour into prepared pan. Bake about 50 to 55 minutes, or until tester inserted into center of cake comes out clean. Transfer to rack; cool. Once it is cool, prepare syrup (can use my recipe of Guinness syrup). Cut a piece of the cake, put in a glass, add some ice cream and drizzle the warm syrup on top. Enjoy!
Heat oil in skillet. Add onions, celery, zucchini and peppers. Cook and stir over moderate heat until vegetables are translucent but not brown. Brown meat in skillet if raw. If using cooked beef, add as soon as vegetables are cooked. Any type of beef will work, but I prefer using round steak or chuck steak because it's cheaper. Add broth to vegetables, cover and simmer 15 to 20 minutes. Add cabbage and seasonings to broth. Simmer another 5 minutes.
Boil potatoes, celery, carrot and onion in 1/2 cup water in a covered saucepan for 20 minutes. **Note per 1st review: If veggies are not diced in a VERY fine dice, this will need more than 1/2 cup water to cook. Use water to cover, more if needed.**. Add milk, salt, pepper and parsley; bring just to boiling point. Mix sour cream, flour and paprika. Remove 1 cup hot mix from pan, stir into sour cream mix, return all to pot. Cook, stirring constantly until bubbly and flour has thoroughly cooked (or soup will have a "floury" taste).
Dissolve Jello in boiling water for 3 minutes. Add ice cream by spoonsful, stirring until melted and mixture is smooth. Blend in whipped topping. Stir in fruit. Chill until mixture mounds. Spoon into crust. Chill 3 hours or freeze until firm.
Steam cauliflower and carrots 10 minutes. Halve any large pepper rings; add to steamer and continue to cook for 3 - 5 minutes more or until all vegetables are tender. Meanwhile melt margarine; stir in nutmeg. Transfer vegetables to serving bowl; drizzle with sauce mixture. Sprinkle with Parmesan cheese and cilantro.
Unroll crescent roll of puff pastry dough and cut into matching triangles. Bake on a greased cookie sheet for 10 minutes then allow to cool completely. In a small bowl, mix together cream cheese and crumbled blue cheese. Peel, core, and slice apple. Toss with lemon juice to prevent browning. At the last minute assemble each piece by spreading a triagle with a small amoutn of the cheese mixture and topping with 2-3 slices of apple. Sprinkle with parsley for garnish.
Preheat oven to 375°. Melt butter in a large nonstick skillet over medium-high heat. Add onion and bell pepper; saute 5 minutes or until tender. Stir in black pepper. Divide onion mixture and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice. Cover with top halves of rolls. Place sandwiches on a baking sheet. Bake at 375° for 5 minutes or until cheese melts.
Cut tops off of bell peppers, if using italian peppers (they are thinner), lay pepper on cutting board the way it is most stable, then slice off the very top of the pepper at a slight angle (to help keep stuffing inside while cooking in the crock pot). Remove seeds and inner membrane. Cook brown rice and cool slightly (I use one bag of Success boil in bag brown rice- super easy and always cooks up perfectly). Saute onions in thin layer of wine, or water if you prefer. When starting to become translucent, add mushrooms and saute until mushrooms lose most water and are reduced in size. Add garlic and saute a minute. Add oregano and saute one more minute. Remove from heat. In a medium bowl, stir together rice, mushroom mixture, cheese, then salt and pepper to taste. Stuff inside of peppers. Pour half of the marinara into the crockpot, carefully lay peppers on top, then carefully pour remaining sauce on each pepper. Cook on low for 6 hours.
In a medium size pot melt butter. Add onion, carrot, celery and garlic; saute till tender. Add broccoli, broth, salt and pepper. Bring to a boil. Cover and reduce heat . Let simmer 10-15 minutes, or till broccoli is tender; turn to down to low. Then leave mixture chunky, or lightly puree mixture with either a blender or hand puree wand; set aside. In another small pot melt the butter. Whisk in flour till smooth and thickened. Slowly add the milk or cream, whisking constantly, till thickened and bubbly. Stir in cheeses and parsley. Add cheese mixture to pureed broccoli and stir till combined. Bring soup to serving temperature and serve.
Preheat the oven to 350 degrees. Melt the 10 tablespoons of butter and set aside. On a lightly greased baking sheet bake the nuts for 2-3 minutes. Shake and bake for 2-3 more minutes. In the food processor grind the nuts until fine. Add the flour and sugar and pulse a few times to mix. Add the 10 tablespoons of butter and pulse again. Form the dough into two balls and press each of them into a buttered and floured 8 inch pie pan. Cut each of the rounds of dough into 16 slices. Bake on the middle oven rack for 20 - 25 minutes, or until pale golden. Let cool on a rack before cutting again and inverting onto a plate. While the dough is baking melt together the 1 tablespoon of butter and the chocolate. When the shortbread is finished baking drizzle a little on each slice.
Preheat the oven to 190C/375F?Gas mark 5. Sift the flour and salt into a large bowl. Add the 25g lard and 40 g butter and mix lightly. Using the fingertips rub into the flour until the mixture resembles breadcrumbs. Sprinkle 1 tablespoon of cold water into the mixture and with a knife, start bringing the dough together. (if may be necessary to use the hands for the final stage) If the dough does not form a ball instantly, add a little more water. Put the pastry in a polythene bag and chill for at least 30 minutes. On a lightly floured surface, roll out the pastry and use to line an 18 cm flan tin, trimming any excess pastry with a knife. Prick the base all over with a fork and bake blind in the preheated oven for 15 minutes. Remove the pastry from the oven and brush with a little of the beaten egg. Return to the oven for a further 5 minutes. Heat the 25 g butter in a frying pan and gently fry the onion and courgette for about 4 minutes until soft and starting to brown. Transfer into the pastry case. Sprinkle the stilton over evenly and top with the halved cherry tomatoes. Beat together the eggs and creme fraiche and season to taste with salt and pepper. Pour the filling into the pasty case and bake in the oven for 35-40 minutes or until the filling is golden brown and set in the centre. Serve the quiche hot or cold.
For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy. In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended. Cover bowl with plastic wrap and chill for 2 hours. Set oven to 400°F. Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only). On a very lightly floured surface roll out the dough into about 1/4-inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2-inches apart on cookie sheet. Bake 4-6 minutes. Remove cookies to wire racks to cool completely before icing. Use the Royal Icing to decorate, for Pusheen like features start with three stripes between the ears, mouth, nose, eyes and two whiskers on each side. Add tails and other attributes of your choice! Allow to set on waxed paper.
In a 1-quart saucepan, bring the water to a boil; add in the split peas and garlic. Return to a boil. Decrease heat and simmer, covered, 1 1/2 hours. Place the pea mixture, green peas, oil, lemon juice, and salt in a food processor container fitted with a steel blade. Cover and process until smooth. Add tomatoes and pulse once or twice to combine. Variation-add 1/3 cup chopped roasted red peppers when you add the tomatoes. Serve with pita chips.
Cook pasta according to package directions. Mix cooked pasta and all ingredients in a sprayed casserole dish. Sprinkle paprika on top for color if desired. Bake in 350 degree Fahrenheit oven for 30 to 45 minutes until done. Serve hot.
Slice your red onion thin. In a small bowl whisk together the red wine vinegar and sugar. Let marinate for 1 hour, up to 6 hours. In a small bowl whisk together the mayonnaise and chipotle adobo**, set aside. Slice Brisket to desired thickness. Slice bread at an angle so you have "longer" slices. Heat a medium skillet over medium heat. Add BBQ sauce and brisket slices-heat through. Lay out your slices of bread. Divide the mayo mixture evenly between each slice of bread-spread. On one side of two bread slices lay out the pepperjack cheese. Layer brisket-6 slices each-on top of cheese. Add marinated onion rings and pickled jalapeno slices. Top with the the sharp cheddar slices. Cover last cheese layer with bread. Heat your panini maker or a heavy skillet. Butter bottom side of each sandwich. Place on panini maker or heated skillet. Butter other side if using panini maker and close until done. If using the skillet method put another heavy skillet on top of your sandwich, cooking for about 3 minutes. Remove skillet, butter top of sandwich, flip and repeat. Slice in half and serve. **I simply take one can of Chipotles in Adobo and pour into a blender, adding 1/2 can of water. Puree and pour into a squeeze bottle. I use this for taco sauce or in recipes like the adobo mayo.
Bring a large pan of salted water to the boil. Add the penne and cook until al dente, around 10 minutes. Meanwhile, mix together the garlic, anchovy and olive oil into a paste. Drain the cooked pasta and transfer to a large bowl. Toss with the garlic paste, chopped olives and goat cheese. Season with freshly ground pepper. Drizzle with olive oil and sprinkle with parsley. Serve at once.
Saute vegetables and ham together in enough low cal butter to coat bottom of pan, for about 2 minutes. Add the carton of Egg Beaters and cook 2 more minutes.
Toss everything together in glass bowl. Set aside on counter, covered, for at least an hour to allow flavors to meld. Chill.
Preheat oven to 350 degrees. Spray pan with pan spray. Top Layer: Mix egg whites till foamy. Slowly add sugar. Beat till soft peaks. Mix in flour, coconut, and chips. Set aside. Bottom Layer: Mix all remaining ingredients. Put bottom layer in pan. Put top layer on top. Bake for 35 minutes.
Brown hamburg and 1/3 cup onion. Drain. Combine hamburg onion mix and remaining ingredients. Simmer 2 hours.
Place butter and sugar in a bowl and after butter has softened mix in egg yolk. Add almond extract and beat until creamy. Add flour and mix well. Place dough into cookie press and use the small star shaped cutout. Press dough and form into rings, aprox. the size or a quarter. Bake in a hot oven (400) 6 to 8 minutes or until lightly golden on top. Cool before putting away.
Divide the lettuce among 4 individual plates. Cover and set aside. In a large bowl, combine the chili powder and cumin. Add the chicken, turning to coat. Lift chicken from bowl, shaking off excess coating and dip into the egg whites. Coat chicken again with remaining dry mixture. Heat the oil in a wide, non-stick frying pan or wok over medium heat. When the oil is hot, add the chicken and gently stir fry until chicken is no longer pink in the center. (5-7 minutes). Remove chicken from pan and keep warm. Pour the salsa into the pan and cook, stirring, until it is heated through and slightly thickened. Arrange chicken over the lettuce, top with salsa and sour cream, garnish with cilantro (if using).
Heat 1 T butter in skillet over medium heat. Spread 1 T butter on 1 slice of wheat bread and another T butter on the other slice of wheat bread. Place 1 slice, buttered side down, in skillet. Place 1 or 2 slices of the cheese on top of this bread slice. Place pickle slice or slices on top of cheese. Place onion slices on top of pickles. Put other slice of bread, butter side up, on top. Fry in pan until both slices are golden brown, about 5-7 minutes.
Heat oil in skillet over medium heat. Add tofu; cook until tofu is firm, stirring constantly. Add vegetables, beans, bouillon, water, curry, and cumin. Bring to a boil. Reduce heat and simmer 8 minutes or until vegetables are done. Meanwhile, in a medium saucepan combine broth and margarine, bring to a boil. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork before serving; spoon onto platter. Top with tofu mixture; sprinkle with parsley.
Peel and devein shrimp; set aside. Cook fettuccine by following the package directions; drain and set aside. Cook sausage in a large pan over medium heat for 10 minutes or until browned; remove sausage (use a slotted spoon) and drain, reserving 1 tablespoon drippings in the pan; set sausage aside. Melt butter in the drippings over medium heat; add in shrimp; cook for 5 minutes or just until shrimp turn pink; remove shrimp and keep warm. Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes. Stir in flour and cajun seasoning; cook 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to boil over med-high heat, stirring frequently; boil 1` minute. Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers. Add in cheese cubes, sausage and shrimp; stir until cheese melts. Stir in green onions, parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine. For OMAC: freeze shrimp and andouille pasta in disposable foil pans (8x5x1 inch) covered with foil. Place in zip-lock freezer bags. Freeze up to 1 month. To reheat from freezer: bake, covered, at 350° for 1 hour and 15 minutes or thaw in the refrigerator overnight and bake, covered, at 350° for 45 minutes.
Combine natural bran and milk in a separate bowl and let stand 3-5 minutes. Combine dry ingredients in a large bowl and mix well. Add pumpkin, eggs, oil and vanilla to bran and milk mixture. Add the wet ingredients to the dry ingredients and fold until moist. The batter will be thick. Spoon into greased or papered muffin tins, and bake @ 400F for 20-25 minutes.
Combine beans through green pepper and set aside. Slightly warm remaining ingredients in a pan, stirring until sugar dissolves. Do not let this get hot! Stir into bean mixture to coat and refrigerate overnight. Drain well before serving and toss with oil to seal in marinade flavor.
In saucepan melt butter. Stir in flour, salt and pepper. Add milk and chicken broth at once. Whisk until thick and bubbly. Stir in chicken, pimento and mushrooms; heat through. Pour over toast points.
Chill bowl and beaters of electric mixer in freezer for 30 minutes. In chilled mixing bowl, combine powdered milk, ice water, sugar, lemon juice and vanilla extract. Beat on high speed until peaks form.
Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving bowl and toss well. Just before serving, stir in the diced avacado.
Heat the oven 375°F/190°C. Cut the ginger into slivers. Using a sharp knife, make small cuts in the leg of lamb and insert the ginger and rosemary. Mix the butter and honey together and spread this over the lamb. Put in a roasting tin, pour in half of the cider and cover loosely with foil. Roast in the oven allowing 25 minutes per pound. When three-quarters cooked, remove the foil and continue cooking, basting frequently with the juices from the roasting tin, adding more cider if necessary. Remove the joint from the oven, lift out of the pan, removing any excess fat, and pour in the rest of the cider to deglaze the pan. Boil this up well, return the non-fatty juices and thicken with a little arrowroot if you wish. A well seasoned mixed mash of carrot, parsnip, turnip and potatoes tastes perfect with the roast leg of lamb.
Mix together cream cheese, sugar and vanilla. add eggs, mix together until no lumps. pour in premade pie crust. Bake at 350 for 40 minutes.
Place flour and sugar into a medium bowl and gradually blend in milk, egg yolks, and 1/4 cup of passionfruit. Whish egg whites to stiff peaks and fold into mixture. Heat spray oil in a non stick frying pan over a medium heat. Add 1/2 cup of pancake mixture to pan, arrange 8 banana slices over. Cook for approximately 1 to 2 minutes on each side or until golden and puffed. Repeat to make 12 pancakes. Serve pancakes with extra passionfruit. Tip: Use fresh passionfruit when in season. 170g can is equivalent to approximately 8 large or 10 small passionfruit.
Heat oven to 375°F. Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed. Stir in flour, baking soda and gingers. Shape dough by rounded teaspoonfuls into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to 1/2 inch thickness with greased bottom of glass dipped in sugar. Bake 8-10 minutes or until edges are set. Remove from cookie sheet to wire rack; cool. Optional: Dip half of each cookie in a thin vanilla glaze or melted white chocolate. Let stand on waxed paper until coating sets.
Cook chicken for about 30-45 minutes drain. Heat broth, add onion and garlic, low boil for about 10 minutes. Add spices and simmer another 10 minutes. Add beans and simmer for another 45 minutes. Add chicken and 1 cup cheese and simmer for another 10 minutes. Serve with cheese, sour creme, salsa, and fritos or mexican corn bread.
Place ice, passion fruit nectar, vodka, half-and-half, Cointreau, orange juice, and coconut cream, if using, in a blender. Blend until smooth. Adjust consistency by adding more ice or juice as needed. Garnish with passion fruit seeds, and serve immediately.
Combine tomatoes, onion, garlic, oregano, sugar, pepper & bay leaves in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat & boil gently, uncovered, until very thick, about 1 1/2 hours; stir frequently. Press through a food mill or coarse sieve to remove skins & seeds; add lemon juice & salt. Remove hot jars from the canning kettle & ladle sauce into jars leaving 1/2 inch of head space; remove any trapped air bubbles, readjust the head space, wipe rims & apply lids until finger tight. Transfer jars to the canner & set timer for 35 minutes when the water returns to a boil.
Let your leftover mashed potatoes cool,then roll into small balls about the size of a quarter, sprinkle the outside with seasonings of your choice. I like to add cyenne pepper for a little kick! Place on baking sheet sprayed with cooking oil. Bake 325 degrees for about 25 minutes or until golden brown. I use sides of ranch dressing or sour cream to go with them! You can be as creative as you want- I have molded the potatoes around a small piece of cheese. If you like it hot then use a small chunk of jalapano or habanero pepper!
Boil unpared potato's until tender, and drain. When cool, pare and slice finely. Add balance of ingredients, and stir gently. Place in the fridge to marinate for about 3 hours. Mix again when serving.
Put the egg yolk in a sauce pan with one of the two tablespoons of fromage frais, the white wine vinegar and some seasoning. Heat very gently (the egg will scramble otherwise), stirring constantly until the sauce thickens. Remove from the heat and stir in the remaining tablespoon of fromage frais. Serve!
In a large casserole with a lid, combine all ingredients except chicken. Add chicken, stirring to coat well. Cover and refrigerate for 1 hour up to 24 hours. First drain, then Bake@ 350 for one hour OR drain and barbecue. Serve with steamed white rice.
Fry sausage and add sage, celery, and onion. Add breads, eggs, chicken broth and 1/4 water (or more) and bake at 350F in a 9x13 pan for 35 minutes. Enjoy!
Pre-heat oven to very hot, 500 degrees F. Prepare 8x8 baking pan with non-stick spray. Remove excess fat from roast, pat dry with paper towel, and place in pan. Rub pepper on the roast if desired. Liberally rub or brush with oil. Arrange onion slices to cover the bottom of the pan around the roast. (Note the "grain" of the roast before cooking since it will seem more tender if carved against, or perpendicular to, the grain rather than parallel with the grain.) Place in hot oven, uncovered--note that the times below are from this point. After 5-10 minutes lower oven setting to 350F; let the oven cool gradually without opening door After 35-40 minutes, pour about 1/2 cup hot water over the onions; make a foil tent to cover the brownest parts of the roast, spraying first with non-stick spray, and return to oven. Add 1/2 cup hot water at 15-20 minute intervals or whenever the bottom becomes dry and cook to desired level of doneness: Approx. 1 hr (20 mi. per lb.) for rare (125-130F); 1 1/4 hr (25mi. per lb.) medium rare (135-140F); 1 1/2 hr (30 mi. per lb.) medium (145-150F); 1 3/4 hr (35 mi. per lb.) medium well (155-160F). Important: Allow the roast to"rest" at room temperature for at least 15 minutes before carving Transfer roast to serving platter, and pour another 1/2 cup of hot water over the drippings (assuming they're fairly dry), stir, strain out the onions, and pour over the roast.
Mix all ingredients well, then drop onto pan sprayed with cooking spray. Bake at 425 degrees for 10-13 minutes.
Preheat oven to 350°F Butter 13x9x2-inch glass baking dish. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. Add chocolate chips and toss to combine. Transfer mixture to prepared dish. Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over bread cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.) Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar. Bake bread pudding until puffed, brown, and set in center, about 1 hour. Serve warm with Cinnamon-Rum Sauce. To make the sauce: Melt unsalted butter in heavy medium saucepan over medium-low heat. Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes. Remove from heat. Whisk in dark rum and vanilla extract. Serve warm over the baked bread pudding. (Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.) *Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets. **Cook time does not include letting bread stand 30 minutes before baking.
Rehydrate dried onion with enough water to cover for at least 1 hour. Drain and discard water. Combine all ingredients and refrigerate for at least 1 hour. Tastes best overnight. Keeps well in the refrigerator.
Cut pork into bite sized pieces. Season pork with ginger and 2 T. of the brown sugar and stir fry on high heat in olive oil until browned and cooked through. Remove pork from the pan and deglaze with apple and lemon juices. Add cabbage, carrots and apples and remaining brown sugar and turn heat down to medium. Cook veggies until tender-crisp and add pork back to pan and combine well.