HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, bacon & garlic powder. Place bowl in microwave, and cook for 2 minutes. Remove and stir well. Return to microwave, and cook 2-4 minutes longer. Sprinkle crushed crackers on top. Serve warm and enjoy!
If using wooden skewers, soak in cold water while shrimp marinates. To marinate the shrimp: Put the cilanto, garlic and chipotle with sauce in to a glass or plastic bowl. Stir in the olive oil and lime juice. Season with salt and pepper. Add the shrimp and toss to coat with marinade. Place in the refrigerator for 30 minutes. For the sauce: Whisk together in a glass bowl the ketchup, orange juice, lime juice, worcestershire sauce and chipotles with sauce. Add salt and pepper to taste. Set aside. To cook shrimp: Remove shrimp from marinade. Discard marinade. The original recipe called for threading one shrimp on each skewer. This makes a nice presentation but takes a little longer to prepare! I Thread several shrimp, about 4 or 5 depending on the size of the shrimp, on each skewer. Place on an oiled grill that has been preheated to medium high. Cook for about 2 minutes per side. They will turn pink when done. DO NOT OVERCOOK! I have also done these on my George Foreman Grill without using the skewers. (actually, this is how I do it most of the time!) Just throw the shrimp on and cook a couple of minutes. Place bowl of sauce in the center of a round platter and arrange shrimp around the sauce. Sprinkle with additional chopped cilantro if desired. Enjoy!
Layer the sliced tomatoes with the onions, sprinkling with sugar, salt and cayenne pepper as you do. Grate the lemon zest (or use a lemon zester) and scatter over the tomatoes and onions, then squeeze the juice over the top. Garnish with the olives and drizzle with the olive oil. Chill until ready to serve.
Make the brownies: preheat oven to 350°; line a 13 x 18 inch pan with aluminum foil and grease with butter or cooking spray. Using an electric mixer fitted with paddle attachment, beat 1 cup butter and the 3 cups brown sugar on med-high speed until fluffy, about 2 minutes. Add in the eggs and 1 tablespoon vanilla and continue beating for another minute. In a bowl, stir together the flour, baking powder, and salt. Beat the flour mixture into the butter mixture on low speed until incorporated. Stir in the pecans. Pour into the prepared pan, smoothing the top. Bake until the bars are set and slightly puffed, 25-30 minutes; cool completely before icing. Make the icing: in a saucepan set over medium heat, melt 1 cup butter and 2 cups brown sugar. Once the mixture is lightly bubbling, decrease heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside. Using an electric mixer fitted with paddle attachment, beat the powdered sugar, half-and-half, and vanilla on medium speed until creamy, about 1 minute. Add the melted butter mixture and beat until combined. Pour over the cooled brownies and spread evenly. Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares. **Left uncut in the pan, the bars will keep at room temperature, covered, for up to 3 days. Cut them the day you'll serve them; once cut, they can be wrapped and frozen for up to 3 weeks.
In a large covered skillet melt butter. And a generous pinch of salt. Add sliced cabbage. Saute over med heat until cabbage is tender. Add salt and pepper to taste.
Open tuna cans. Drain the liquid from the tuna cans. Put the tuna together in a container. Add the mayonnaise. Add the celery salt. Add the onion salt. Toast 2 slices of bread. While the bread is toasting, mix the ingredients together. Make sure that the tuna is broken down as much as possible. Wash the lettuce leaves. Spread the tuna-mayo mix onto both slices of bread. Put one lettuce leaf atop each slice of bread. Put the two piece of bread together. Eat up! Repeat as necessary to make more sandwiches.
In medium bowl combine all ingredients. Whisk together until combined well. Consistency should be similar to cornbread mixture. Heat skillet with a light layer of oil on medium-high heat. (Cast iron skillet browns beautifully). Spoon batter to form 3 1/2 to 4 inch rounds. Brown each side to a rich dark golden brown. Potato Pancakes should look like a thick regular pancake. Place on paper towel to drain excess oil. Don't stack on top of each other or the bottom pancakes will become soggy.
Preheat oven to 350. Placed sliced apples in an 8X8 oven safe dish. Sprinkle with sugar and cinnamon. Mix the remaining ingredients and spread over the top. Bake for 1 hour.
Cut pork into small cubes and marinate for at least 2 hours. Put 5 or 6 pieces of pork onto each skewer. Bake at 350°F for 30 minutes turning halfway through. Brush with glaze and place on grill, turning once, for about 3 minutes.
Slice sirloin into thin slices. Put slices into a zip bag, add 1/2 cup Gourmet Sauce, shake bag to cover all sides of meat; refrigerate for 30 minutes. Combine second 1/2 cup Gourmet Sauce with dissolved cornstarch; set aside. Head oil in a large wok until hot. Add steak and stir fry 3-4 minutes. Add broccoli and stir fry for 2 minutes. Stir in sauce and cornstarch mixture; cook until sauce thickens and boils. Serve over rice.
Fill a large bowl with cold water and ice cubes. Trim the ends of the haricots verts, if desired. Bring a large pot of lightly salted water to a boil over high heat. Add the haricots verts and cook for about 1 minute, just until bright green; use tongs to transfer the beans to the ice-water bath to stop their cooking. Transfer them to a clean, dry dish towel, wrap them up and refrigerate until ready to use. While the haricots verts are cooking, dry-toast the walnuts in a small skillet over medium-low heat for 3 to 4 minutes, shaking or stirring to make sure they do not burn. Remove from the heat; when the nuts have cooled slightly, chop them coarsely and place half of them in a large bowl. Finely grate the zest of 2 lemons (there should be 1 1/2 to 2 tablespoons), then cut the lemons in half and juice 3 halves (there should be about 3 tablespoons); reserve the remaining 1/2 lemon for another use. Combine the egg yolk, mustard and 2 tablespoons of the lemon juice in a medium mixing bowl or 2-cup glass measuring cup. Slowly whisk in the oil until the mixture is emulsified and quite thick. Add up to 2 tablespoons of lemon juice; add a tablespoon or two of water if a thinner consistency is desired. Season to taste with salt and pepper. Use a Microplane grater or zester to pulp the garlic cloves, working over the large bowl to catch any juices; then add the garlic pulp. Cut the cucumber into 1/2-inch dice (there should be about 2 1/2 cups) and add it to the bowl, along with the crabmeat and the lemon zest. Add the dressing and toss gently to combine. Wash and dry the lettuce and watercress leaves, discarding any tough watercress stems; tear the lettuce into bite-size pieces. Place the greens in a mixing bowl and drizzle with the walnut oil and the remaining 1 tablespoon of lemon juice. Distribute evenly among individual plates, then divide the haricots verts evenly and place them neatly on the greens; drizzle them with oil, if desired. Divide the dressed cucumber-crab mixture among the salads. Sprinkle the remaining chopped walnuts over the salads. Serve immediately.
Place potatoes in a saucepan, cover with salted water and boil until tender, about 25 minutes. Meanwhile, heat oil in a skillet, add garlic, cook over medium heat until barely starting to color; stir in tomatoes. Coarsely chop olives and add half to the skillet. Cook briefly, until tomatoes collapse. Season with salt and pepper and remove from heat. When potatoes are tender, peel and rice them into a large bowl. Mix all but 3 tablespoons flour with 1 1/4 cups cheese, toss with potatoes and pile in a mound on work surface. Make a well in the center. Mix egg yolks and olive paste, and place in well. Chop remaining olives finely and add to well. Knead to blend ingredients and form a soft dough. Shape into a ball and divide into 8 portions. Roll each into a rope about 10 inches long and 1/2 inch in diameter. Cut into 1/2 inch dumplings (gnocchi). Dust with remaining flour and lightly pile in a bowl. Bring 4 quarts salted water to a boil. Reduce heat to a fast simmer, add gnocchi and as they rise to the surface, remove with a slotted spoon. Drain in colander. Reheat sauce in skillet, fold in basil and add gnocchi. Heat, mixing gently. Check seasoning and serve with extra cheese alongside.
Peel and boil yams until mashable. Preheat oven to 450°F Add butter, spices, salt, and sugars to hot yams. Beat until light and smooth. Beat egg yolks until light and add to mixture. Stir in orange juice, rind, and milk. Beat egg whites until stiff and fold into egg yolk mixture. Pour mixture into unbaked pie shell. Bake at 450°F for 10 minutes, reduce heat to 350°F and bake for 30 minutes, or until pie puffs up and is firm in the middle. Cool on rack, and add whipped cream, if desired.
Heat milk almost to a boil in microwave or in a pot on the stove. Do not boil it! Combine sugar, cinnamon stick and rum in pre-heated, heatproof mug and stir until sugar is dissolved. Add milk, top with butter and a dash of nutmeg.
Mix all ingredients together. Put in greased and floured bundt pan. back at 350 degrees for 30-45 minutes.
Preheat oven to 400°. Heat a large skillet over medium-high heat. Season the beef all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering, then sear the beef on all sides until it is a mahogany brown, about 8 minutes in all (any longer and you're cooking the beef too much, that may have been why my roast came out almost medium, instead of medium-rare). Transfer the roast to a shallow roasting pan. Don't clean out the skillet! Leave everything in the skillet as you'll need it for the mushrooms. Brush the tenderloin all over with the hoisin sauce, just bathe the thing with the sauce. Roast until an instant-read thermometer inserted in the center registers 125° for medium-rare, about 30-40 minutes. Transfer the roast to a cutting board and tent loosely with foil. Let it rest while you do the mushrooms. Heat the skillet (that you saved) over medium-high heat. Add the mushrooms and the scallion WHITES, garlic, ginger, the 1 1/2 teaspoons salt and red pepper flakes and cook until soft, about 8 minutes. Add the scallion greens and sherry (or rice wine) and cook until almost all the liquid has evaporated, about 2 minutes. Slice the roast and serve with the mushroom mixture. **I think this would also be good with a mixture of different mushrooms, especially wild mushrooms.
Preheat the oven to 200C/gas mark6. Combine all the ingredients, adding the water last. Mix well and turn the dough into a greased loaf tin. Put straight into the oven and bake for an hour. Remove the loaf, turn it out of the tin and then return it to the oven without the tin for a further 5-10 minutes.
Cook radiatore as package, drain. Preheat oven to 375'. In a large skillet, over medium heat, brown sausage; pour off fat. Add onion and garlic. Cook until onion is tender. Stir in pasta sauce and pepper. Bring to a boil; reduce heat and heat simmer 10 minutes. Remove from heat; stir in radiatore and 1/2 cup cheese. Turn into greased 11x7-inch baking dish. Top with remaining 1 cup cheese. Bake uncovered 30 minutes or until hot and bubbly.
Preheat oven to 350°F Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes. In a large pot, saute onions and garlic in a little chicken stock until translucent. Add remaining chicken stock, pumpkin, squash, coconut milk, and spices. Simmer for 20 minutes. Blend (I use a hand blender) until smooth. Add more chicken stock if you wish a have a thinner soup.
Cut the pigeon breasts into small pieces. Finely dice the onion, celery, leek and carrot. Heat one tablespoon of olive oil in a frying pan over a moderate heat and fry the pigeon, chicken livers and pancetta in olive oil until lightly browned. Put into a pie dish. Add a further tablespoon of the oil to the frying pan and fry the onion, celery, leek and carrot until golden, and then add this to the pie dish. Fry the button mushrooms and shallots in the remaining oil and add to the pie dish. Spoon tomato paste into the pan and cook for 1 minute. Deglaze the pan with the stock. Add the peppercorns, rosemary, sage and thyme to the stock, and bring to the boil. Set the oven to 375°F Pour the stock over the meat in the pie dish. Roll the pastry out to cover the pie and bake for 45 minutes. Serve immediately.
In a large skillet over medium-high heat, add oil, and onion, saute until onion begins to soften, than add mushrooms. Saute mushrooms until most of their juices have been released, then add garlic and saute for 2 minutes more. Mix in the lentils, walnuts, broth, wine, no-beef powder, liquid smoke, thyme, savory, sage and bay leaves. Season with salt and pepper and bring to a simmer over medium heat. Simmer until almost all the liquid has been evaporated, then remove the bay leaves and stir in the cinnamon, cloves, nutmeg and potato. Cook until potato is soft, about 10 minutes. Remove from heat. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour. Roll out 1 dough disk on a lightly floured surface into a 12" round. Transfer to pie dish, leaving overhang. Fill with cooled lentil mixture. Roll out remaining dough disk into a 10" round. Place dough over filling. Fold overhang over top crust and crimp edges. Brush crust with non-dairy milk. Cut three 2" slits in top crust. Chill for 1 hour. Preheat oven to 400°F. Bake tourtiere for 30 minutes. Reduce heat to 350°F; bake until crust is golden brown and filling is bubbling, 40-50 minutes. Let cool for 20 minutes before serving.
Saute bell pepper and mushrooms in butter in a deep pan over medium heat for 5 minutes, stirring occasionally. Add flour, salt, and pepper, stirring until it blends inches. Cook over low heat, stirring constantly, until bubbly. Remove from heat. Stir in milk, broth and the liquid from the mushrooms. Return to low heat, stirring constantly until it boils, then boil for 1 minute. Add chicken (or turkey) and pimientos, stirring well, and heating un til thoroughly hot. Serve on puff pastry shells, toast points, or rice.
Preheat oven to 350°F Spray a 9-inch loaf pan with non-stick cooking spray and dust with flour. In a large bowl, use an electric mixer to beat together stout beer, vanilla extract, cake mix and eggs until smooth. Pour into prepared pan. Bake in preheated oven for 50-55 minutes or until tester comes out clean. Cool for 10 minutes in the pan, then transfer to a wire cooling rack to cool completely. Serve sliced pound cake with ice cream.
Combine the first 7 ingredients in small mixing bowl and beat until smooth; spread in bottom of greased springform pan. Pile apples on crust and shake pan to settle slices. Combine gelatin with 2 tablspoons sugar and sprinkle over apples. Combine flour and sugar; cut in butter until crumbly. sprinkle flour topping over the apples. Bake at 350 degrees for 1 hour. Chill throughly.
Heat oven to 400°. Prepare crust in classic tradition. Cut shortening into flour and salt; add tablespoons of ice water to mixture and stir in gently and quickly. Feel often with fingers until mixture is moist and will stick together. Chill about 1 hour in damp cloth. Cook cranberry base over low heat and reduce by 1/3 (approximately 1 3/4 cups). Cool. Peel apples and cut into thin slices. Mix dry ingredients and pour over apples. Gently toss apples in large mixing bowl until all slices are covered. Roll out bottom half (1/2 of crust) and place into 10 inch glass pie plate. Pour 1 3/4 cups of cranberry base on crust and top with apple mixture. Top with pats of butter. Place top crust on apples. Be sure to wet edge of bottom crust with water so that seal will be firm. Press edges gently but firmly and trim excess crust. Fold crust into edge of pie plate and form edge to your design. Moisten top with milk and sprinkle with sugar. Cut slits in pie top and bake. Cook 50 minutes. When baking 2 pies, change position of pies in oven.
Preheat oven to 350. Soak broccoflower for 20 minutes in lightly salted water. Cut into flowerets cutting away thick stems. Boil flowerets until soft. Drain and mash throughly. Blend in remainder of ingredients. Spread in greased 9x13 pan. Bake at 350 for about 50-60 minutes.
Heat oven to 350 degrees. Place ribs or chops in roasting pan. In 2 quart saucepan combine remaining ingredients. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes). Pour over ribs or chops turning to coat all sides. Bake, turning every 20 to 30 minutes, for 2 to 2 1/2 hours, or until meat is fork tender. Serve with cooking sauce.
Place the Midori in a small heavy saucepan and sprinkle the gelatin over it. Let the gelatin sit for a minute to soften, then place the pan over low heat. Cook, stirring constantly, until the gelatin is dissolved. Remove the pan from the heat and cool to room temperature. In small batches, puree the melon until smooth and add the pureed melon to a large bowl. With a whisk, beat in the Midori mixture, sugar, and lemon juice until smooth and well mixed. With chilled beaters in a clean bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the honeydew mixture. Spoon into a serving bowl or individual serving dishes. Chill for at least 2 hours before serving with the sweetened whipped cream and melon balls if desired.
Lightly grease a 9 x 13 inch pan. Line bottom of pan with a layer of the whole buttery crackers. I use Toppables by Christie. In a saucepan bring to a boil. Butter, sugars, graham crumbs and milk. Boil on med. for five minutes, stirring. Pour 1/2 of the filling evenly over first layer of crackers. Place a second layer of crackers over filling, pressing lightly. Pour remaining filling over second layer of crackers. Spread this last layer evenly. Top with a third layer of buttery crackers, pressing lightly. Melt butterscotch chipits, chocolate chipits, and peanut butter together. When melted and combined, pour over that third layer of whole crackers. Chill. Cut into bars.
Combine shallots, wine, and vinegar in a saucepan. Bring to a boil, then reduce heat and simmer until almost all the liquid has evaporated and becomes thick and syrupy. Add heavy cream and mix well. Increase heat to high, but don't let the sauce boil. Add the butter and continue to whisk until all the butter is incorporated. Season with salt and pepper. NOTE: Don't cook with any wine you wouldn't drink!
Combine all in a saucepan and heat until boiling. Pour over any meat you choose and broil, fry or simmer!
Set oven to 350 degrees. Grease a 3-quart baking dish. Cook the pasta until tender; drain and rinse under cold water, toss with 1-2 Tbsp oil so the pasta won't stick together; set aside. Meanwhile, for the sauce, in a heavy-bottomed small saucepan, stir the cream cheese and 1/4 cup half and half over med-low heat until smooth. Stir in remaining half and half cream. Stir in the sweet peppers OR pimiento (if using), and Parmesan cheese; heat through, and mix. For the filling, in a large bowl, stir together 3/4 cup of the sauce (set the remaining sauce aside), the cooked chicken, broccoli, onion, salt and pepper. Using a small spoon, stuff each manicotti with about 1/4 cup of the filling. Place in the prepared baking dish. Bake, covered for 20-30 minutes, or until heated through. Place 2 manicotti on each serving plate, spoon sauce over the shells. NOTE:If desired, fresh minced garlic may be added to the cream sauce.
In a large stock pot, add the water, ham bone, chicken stock and split peas. Bring to a boil, skim the surface and simmer, covered for 30 minutes. Add the leeks, carrots and celery. Simmer for 30 - 40 minutes until peas are soft. Remove bone to cool somewhat. Add the sugar, marjoram, pepper, milk and cream. Simmer for 10 minutes. Remove the meat from the ham bone and add to the soup.
Preheat oven to 450 degrees F. Mix together flours, leaveners and salt. Cut the softened butter into dry mixture with fork or food processor/pastry blender until the mixture is crumbly. Pour in the buttermilk 1/4 of a cup at a time, mixing after each addition. It should be sticky, but firm enough to work with. Lightly grease a 9-inch pie plate. In a clean bowl, mix together the brown sugar, cinnamon and cardamom. Take a spoon and scoop a sizable amount of the biscuit mixture (about 1/4 cup) and drop it into the sugar/spice mixture and roll to coat. Put coated biscuit into pie plate. Continue doing this until you've used up all of the biscuit batter. Bake in the center of the oven for 10-12 minutes. This should make about a dozen biscuits. You may also melt some extra butter and pour it over the biscuits before you bake them to make them more gooey.
Mix together the first 5 ingredients in a large mixing bowl. Whisk to combine. SLOWLY drizzle in both oils, one at a time, whisking constantly until oil emulsifies. Add in jalapeAos and salsa, whisking to combine. Season with sea salt and black pepper, to your tastes. Will keep in a tightly lidded jar in fridge for about 2 weeks or so. Shake well before using after it has been stored.
Make Quick Yeast Dough. Remove stems and cut figs into quarters. Place anise seeds in food processor fitted with steel blade; process 1 minute. Add figs, walnuts, sugar, orange zest, and an ise extract; process with on/off pulses until evenly chopped. Add raisins and process just until combined. Roll out dough on lightly floured surface into 18x4-inch rectangle. Turn dough so that one long edge faces you. Spread filling over dough, leaving 1/2-inch border on each edge. Brush edges with water. Starting at one long edge, roll up at a slight angle so that one end is tapered and the opposite end is wide. (Loaf will be slightly horn-shaped.) Place loaf seam side down on unreased baking sheet. Twist dough, then starting at wide end as the base, roll dough upward into snail-shaped coil. Tuck tapered end into coil. Cover loaf with lightly oiled plastic wrap and let rise in warm place until doubled, 25 minutes. Heat oven to 400 degrees. Brush loaf lightly with water. Bake 5 minutes. Reduce heat to 350 degrees and bake loaf 20 minutes longer. Transfer bread to wire rack and let cool slightly. Brush honey over warm bread. Cut into 10 equal slices.
NOTE: For the chicken, I use 4 boneless, skinless chicken breasts, baked. You can also use a rotissiere chicken or left-over baked chicken. Toast the pecans lightly in a dry frying pan over medium-low heat or in a 350 degree oven for about 15 minutes. Set aside. Combine first 4 ingredients (chicken, celery, cranberries, and pecans). Whisk together mayonnaise and next 3 ingredients until mixed. Add to chicken mixture, stirring gently until combined. Garnish with additional pecans, if desired. Chill 1-2 hours before serving with crackers or on individual salad greens.
Preheat oven to 375F and spray glass baking dish with cooking spray Combine ingredients in a mortar and pestle til you make a paste. Spread on both sides of chops and place in dish. Bake for 25 minutes.
In a large mixing bowl beat eggs and yolk with wire whisk until combined. Gradually add milk to egg mixture, beating until combined. Add lime juice, water, food coloring (if desired)and lime peel. Whisk until well mixed. Pour into crust. Place on baking sheet. Bake at 350°F for 20 minutes or until almost set in center. Cool on wire rack for 1 hour. Refrigerate at least 4 hours. Chill small mixing bowl and beaters of electric mixer. In chilled bowl, beat whipping cream, sugar, and vanilla on medium speed of electric mixer until stiff peaks form. Spoon whipped cream around edges of pie. Garnish with lime slices if desired.