HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover the squash with a generous amount of salted water in a large saucepan and boil for 5 minutes. Drain well. In a slow cooker, combine the squash, butter, onions, garlic, cream and salt and pepper. Set the cooker on low and cook for 6 to 8 hours, adding the fresh thyme in the last hour of cooking. When the squash is tender, turn off the slow cooker. This dish can sit for an hour or two before serving.
Heat the oil until it's reached a medium heat. Add the garlic and cook on low until it's very aromatic. Stir in the curry powder, chilies, and peanuts. Reduce heat to low, and stir until it forms a thick paste (15-20 mins). Let cool, and serve with Pho, or an Asian noodle soup. Refrigerate in a sealed container. This makes and awesome marinade too! Pho (Vietnamese Beef & Rice-Noodle Soup) Recipe #50983.
Combine all ingredients and chill atleast 1 hour for flavors to meld. I like a chunkier guacamole so I only slightly mash the avocados. You can mash more or less to your liking.
Combine all the ingredients and refrigerate for about 1 hour and serve cold. For Variation, you can add chopped cauliflower, cherry tomatoes, chopped cucumber and shredded carrots.
Grease slow cooker with the butter (leave excess in crock); set aside. In a medium mixing bowl combine all ingredients except cinnamon and whipped cream. Mix well and pour into crock pot. Cover and cook on LOW for 4 hours. At the end of the cooking time gently touch the top of the custard to make sure it is set. If not set cook 1/2 hour more, if set leave the crock uncovered and let the custard sit for 1 hour at room temperature. Slice and garnish with a sprinkle of the cinnamon or nutmeg and whipped cream if you like.
Preheat oven to 425. Lightly grease or spray a 13" x 9" (or larger) baking dish. Rinse fish filets and pat dry. Set them in a single layer in the prepared baking dish. In a small bowl, combine melted butter, lemon juice, garlic, sugar, pepper, thyme and parsley. Stir well. Pour evenly over fish filets. Sprinkle with the breadcrumbs. Bake at 425 for about 20 minutes or until filets are opaque and flakey.
Drain and rinse black beans. Add beans, stock and diced tomatos (undrained) to pot. Add roasted red peppers to pot (with or without the juice in the jar). Rough chop garlic and add to pot along with onion, curry powder, salt and pepper. Simmer for 15 to 20 minutes. Use stick blender or regular blender to puree soup. ** I like it spicy so I add a few dashes of tabassco sauce to mine **.
Preheat oven to 200 degrees and turn off. To make dough, melt yeast in warm water. Mix butter, shortening, salt, sugar, hot milk. Add 2 slightly beaten eggs and the proofed yeast. Gradually add 6-7 cups flour, just until soft, semi-sticky dough. Knead 10 minute on floured board. Turn in greased bowl. Cover and let rise in warm oven 1 1/2 hours. Punch dough and divide 3 equal portions into 3 greased 9" cake pans. To make topping, mix 1 cup flour, 1/2 cup each sugar, brown sugar, cinnamon, butter, and nuts. Sprinkle over the dough. Cover the pans and let rise in warm oven 45 minute. Uncover, and bake 375 degrees 20 minute. Drizzle 1/2 t. vanilla over each cake.
Slice onions, add milk and butter. Salt and bring to a boil. Cook slowly until onions are tender. Beat egg yolk in a small bowl and add a small amount of hot soup, beating as you add it. Pour mixture back into pot and cook a little longer. Serve with cornbread.
In a large pot mix together all of the ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally. Remove from heat and let cool in pan. Pour into non-metal container with a lid and chill completely before serving. Keeps about 2 weeks in the refridgerator.
preheat oven to 425. cook rice according to pkge directions, using beef broth as part of the liquid melt butter in skillet, add mushrooms, saute until browned. add spinach, cook until wilted, add cream cheese until melted. add rice mixture, stir. transfer mixture to 8 small baking dishes, top with swiss cheese. bake 40 minutes until browned.
Preheat oven to 200 degrees Celsius. Roll out the pastry with a rolling pin on a lightly floured surface. Grease a tart dish and place pastry inside using the rolling pin. Trim the excess with the rolling pin. Pinch the sides and press the pastry into pan with your fingers. Let pastry chill in the fridge for a minimum of 30 minutes. Place baking paper in tart and fill with baking beads. Bake until the pastry is half-way cooked. Remove the beads and finish cooking the shell. In a pan cook the bacon. Set aside. In a large mixing bowl combine the cream and milk. Separate the yolks and add to milk and cream mixture. Whisk the egg whites until just about stiff. Add the egg whites to the mixture. Add pepper, salt and nutmeg as desired, being sure to not over salt as the bacon is quite salty already. Whisk until everything is well mixed. (Optional: cover the bottom of the shell with the cheese). Cover bottom with bacon, spread evenly. Add egg mixture and fill to rim of the dish. Bake at 180 degrees Celsius for 25-30 minute.
In large pot; add broth to cover. Over high heat, bring to a boil; reduce heat and simmer, covered, about 20 minutes or until chicken is cooked through. Cool chicken in broth. Remove chicken from broth; strain and reserve broth. Remove and discard skin and shred chicken into bite-size pieces. In saucepan over medium heat, heat oil with garlic and ginger just until it sizzles. Remove from heat; whisk in tahini, chili sauce, soy sauce, vinegar and sugar. Slowly whisk in broth until sauce has a thin, creamy consistency. Soak noodles in hot water about 5 minutes or until soft; drain. Cook noodles in boiling water about 3 minutes or until transparent; drain and cool in cold water. Drain well; toss with oil. Place 3/4 cup noodles in center of bowl or plate. Toss 1/2 cup chicken with 2 tablespoons sauce; mound on top of noodles. Arrange 1/4 cup cucumbers on one side of noodles and 1/4 cup green onions on opposite side. Sprinkle plate with 1 teaspoon sesame seed.
Combine all ingredients in a jar with a tight-fitting lid. Close securely, and shake well to mix contents. To make tacos, brown 1 lb of ground beef or turkey in a skillet. Add two tablespoons of taco seasoning, salt and pepper to taste, and 1/2 to 1 cup water. Simmer until sauce reduces and thickens. Serve in taco shells with cheese, chopped tomatoes, and shredded lettuce for toppings.
Combine 1 cup water and wild rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed. Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil. Cover, reduce heat and simmer 20 minute or until liquid is absorbed. Remove from heat; fluff with a fork. Place quinoa and wild rice in a large bowl. Stir in green onions, bell pepper and cucumber. Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.
Preheat oven to 350. Cream the shortening and sugars together until fluffy. Add the egg and vanilla and mix well. In a seperate bowl, sift together the flour, cinnamon and baking soda. Gradually add the dry mixtureto the wet, a little at a time, until thoroughly incorporated. Add the oatmeal and walnuts. The dough should be very still and clining to the beaters. More flour may be needed to achieve this consistency. Scoop the dough into ball, about the size of a walnut, which is 2-3 TB, place on ungreased cookie sheets and bake at 350for about 18 minutes. The cookies "poof up" while baking and the cookiesare very airy.
Preheat oven to 350°F. Combine crust ingredients until mixture resembles crumbs using a pastry blender or a couple of butter knives. Press into a greased and floured 8" square glass baking pan using your fingers- press it so that the entire bottom of the pan is covered evenly. Bake partially for 15 minutes, then remove from the oven. While the crust is prebaking, combine the filling ingredients and pour over the warm crust. Bake for about 15-20 minutes or until lightly browned- do not overbake. Let cool completely. Once cool, sift powdered sugar over the top- you may need more or less to taste. I like mine to look like they've been covered with a snow. Slice into bars and serve.
Cook pasta as directed. Drain. Set aside. Drizzle oil in skillet over medium heat. Add bacon, onion, and garlic. Stir. Cook until bacon is cooked and onions are slightly browned. Add cheese and cream and stir until creamy and well blended. Add pasta and mix well. Add salt and pepper to taste, serve immediatly.
Spray 10in springform pan with cooking spray. Toss the flour in the pan, coating well. Mix cream cheese and eggs. Add sugar and vanilla, mix well. Fold in sour cream. Pour into pan. Bake in center of 325* oven for 1-1-2 hour. Turn oven off, allow cheesecake to sit in oven for 1 hour. Chill. Top with choice of toppings.
Cream first 3 ingredients and water. Stir in flour and nuts; mix well. Shape into crescents. Place on ungreased cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool on a rack; roll in powdered sugar.
Brown onions and mushrooms in fat. Add cooked noodles together with eggs, salt, pepper and liver. Add browned onions and mushrooms. Bake in greased 3 quart baking dish in 350 degree oven for 45 minutes.
Preheat oven to 400 degrees. Place the thinly sliced potatoes in a greased baking dish. Combine the remaining ingreadients and pour over the potatoes. Bake covered for 35 minutes. Makes about 6 servings. Make sure you slice the potatoes thinly, or you may have a harder time getting the pototes cooked in the 35 minute time frame. I had to cook mine longer the first time, as I had sliced them a bit wide.
Combine and chill for marinade oil, vinegar, seasonings and lemon juice. Layer sliced avocados and mushrooms on platter. Marinate in dressing 1 hour. Cook time is actually marinate time.
Husk the corn, and slice the kernels off the cobs, and place into a medium saucepan. Add the cream and bring to a boil, lower to a simmer, and let it cook and reduce until the liquid is thicker, the corn is plumped up, and the volume of liquid is reduced by about half, about 10 minutes. Take the saucepan off the heat, and stir in a good nub of butter, add some coarse salt and pepper, to taste. The finished result will still be a little firm to the tooth, but sweet and creamy, as well.
Preheat oven to 350 degrees. Cook chicken breasts and cut into bite-sized cubes. Place in bottom of a 9x13 inch pan. Combine soup and sour cream. Pour on top of chicken. Combine crackers, butter and poppy seeds. Layer on top of soup mixture. Bake for 30 minutes. Serve over hot rice.
For pastry cream: Bring half and half to simmer in heavy medium saucepan. Whisk sugar, eggs, yolk and flour in medium bowl to blend. Gradually whisk in hot half and half. Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Stir in vanilla. Press plastic wrap onto surface of pastry cream. Cover; chill until cold about 4 hours. Can be made 1 day ahead and kept chilled. For crust: Butter 9-inch diameter glass pie dish. Stir butter and chocolate in heavy small saucepan over low heat until smooth. Mix in cookie crumbs. Press into bottom and sides of pie dish. Chill 30 minutes, or until firm. To make ganache: Heat cream and butter in medium saucepan over medium heat until mixture is hot, but do not boil. Remove from heat; add chocolate and vanilla. Whisk until smooth. Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust. Chill crust until ganache is firm, about 30 minutes. To complete pie: Thinly slice 3 bananas and arrange them over the chocolate ganache. Whisk vanilla pastry cream until smooth. Spread pastry cream evenly over bananas. Drizzle reserved ganache over top; draw toothpick through cream and drizzle to marbelize. Refrigerate until pastry cream is set; about 3 hours. (Can be made 1 day ahead and kept refrigerated). Garish pie with banana slices and French Vanilla Cool Whip piped on with a star tip.
Blanch the garlic in boiling water for 6minutes. Remove and plunge into cold water. Drain well and add remaining ingredients to the garlic, mix well. Marinate in the fridge for 5-7 days before serving.
Mix cake mix, egg white and diet soda. Bake as directed in a greased 9x13 pan. During the last few minutes of baking, put caramel and condensed milk in a saucepan and stir on medium low heat until smooth. Take cake out of oven, and poke holes all over the top. Pour caramel mixture over warm cake, filling in the holes. Sprinkle Heath bits over the top, reserving some for the top. Cool completely. Cover with container of FF cool whip and sprinkle with remaining heath bits. Put in fridge until ready to serve. 3 Points per serving (serves 24).
Combine all ingredients in a saucepan and cook on low for 30-45 minutes.
Combine the chicken, apple, and mayonnaise in a bowl. Add the lemon and season to taste. enjoy =).
Place first 7 ingredients in bread pan and select dough cycle. When cycle is finished, turn dough onto a floured countertop or cutting board (use flour sparingly). Gently roll and stretch dough into a 24 inch rope. Grease two 8 inch pie pans or one 13x9 pan. With a sharp knife, divide dough into 24 pieces. Shape into balls; place into prepared pans. In small bowl, combine butter and garlic; pour over rolls. Sprinkle with parmesan cheese. Cover and let rise for 30-45 minutes until doubled. Bake at 375° for 10-15 minutes until golden brown. Remove from oven, cut apart, and serve warm.
Spread butter on hard roll. Pile on Doritos. Cut in half and eat it.
Combine water, soy sauce, brown sugar, garlic and ginger. Whisk to mix well. Marinate chicken in half of sauce 2-3 hours, turning once. Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken). Cool this mixture to room temperature. Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade. Stir fry chicken in vegetable oil until chicken in almost done. Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed. Serve over hot rice with cooled teriyaki sauce.
Soak noodles in warm water until soft, about 10 minutes. Prepare shrimp (or shredded/diced chicken/meat). Mix together fish sauce, vinegar, sugar, and paprika. Chop scallions into small bite-size pieces. In wok or large skillet, stir fry garlic in oil for one minute. Add shrimp and cook until pink. Add noodles and sauce from step 1 and 3. Cook for 2 minutes. Make space in the mixture to put the eggs. Let them set for 30 seconds, then stir them into the mixture. Cook for 2 more minutes. Add bean sprouts and scallions. Cook for 2 more minutes. Serve hot topped with chopped chilis, peanuts, and lime juice.
In a 4 quart crockpot, stir together the cream, yolks, sugar, coffee, Kahlua and vanilla extract until well blended, but don't whip. Stir in chocolate chips, cook on LOW for 1 hour, 45 minutes or until surface has small bubbles and chocolate is melted. Carefully pour the hot liquid into a blender and blend on high until it expands to 5 or 6 cups. Pour into a pyrex bowl, cover with plastic wrap and refrigerate several hours. To serve, scoop into serving dishes. Makes 6 servings.
In large saucepan, combine sugar, water, butter and corn syrup and bring to boil. Cook over moderately high heat, stirring occasionally, until caramel is light brown and registers 300°F on candy thermometer, about 10 minutes. Remove from heat and carefully stir in baking soda. The mixture will bubble. Stir in nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon (oil lightly if sticks), spread the brittle into a thin, even layer. Sprinkle with salt. Let cool completely, about 30 minutes. Break brittle into large shards.
Trim chicken of excess fat, but leave skin intact. Cut chicken into 8 pieces. Pat the chicken dry and sprinkle with salt and pepper. Heat 2 tsp oil in a large skillet over medium-high heat. When shimmering and almost smoking, add chicken pieces, skin side down. Cook, undisturbed, 5-8 min or until golden brown. Flip chicken over. Reduce heat to medium-low. Add 3/4 c broth, cover tightly and simmer 10-16 min, until breasts register 155°F and thighs register 170°F on instant read thermometer inserted into thickest part. Remove chicken to a plate, skin side up. Drain liquid from skillet into Pyrex measuring cup. Wipe skillet clean with paper towel. Add 1 tsp oil to skillet and heat until oil is again shimmering. Return chicken to pan, skin-side down, and cook 4-7 min, until skin is deep golden brown, and breasts read 160°F and thighs 175°F Remove chicken to serving platter, skin-side up, and cover loosely with foil. Skim fat from reserved liquids and add enough broth to make 3/4 c total. Add 1 tsp oil to skillet (do not wipe clean this time) over low heat. Add shallot and cook, stirring often, until soft, 1 minute. Add flour and cook 30 seconds, stirring constantly. Increase heat to medium-high, add liquid, and bring up to a simmer, scraping the fond off the bottom of the pan with a wooden spatula or spoon. Keep at a rapid simmer 2-3 min, or until reduced to 1/2 cup. Add any juices accumulated in the serving platter. Remove from heat and whisk in lemon juice, parsley, chives and butter. Adjust seasoning to taste, pour sauce around chicken, and serve.
In a large pot, bring the chicken stock to a simmer. Add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes. Transfer the chicken to a plate to cool slightly, then pull into shreds. Meanwhile, in a medium bowl, mix the flours with the Parmesan, milk and egg. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Transfer to a pastry bag fitted with a 1/4-inch round tip. (I use a ziploc bag with a corner cut out). Add the carrot, parsnip, squash and turnip to the stock and season with salt and pepper. Cover partially and cook over moderate heat until the vegetables are just tender, about 10 minutes. Add the leek and cook until tender. Holding the pastry bag in 1 hand and a table knife in the other, cut 1-inch lengths of the dumpling dough into the simmering soup. When all of the dough has been added, stir gently and cook until tender, about 2 minutes. Add the shredded chicken, cook until heated through and serve.
Cream butter and sugar well. Beat the egg and add to the creamed mixture, along with the vanilla extract. Gradually add the flour. Drop the dough by the teaspoon, about an inch apart onto ungreased baking sheets (or lined with baking parchment). Bake at 350 degrees for about 15 minutes or until lightly browned around the edges. Let cookies rest on the baking sheet briefly, then remove to a cooling rack to cool completely. Store in a covered container.
Butter both halves of the buns. Broil in the oven until just turning brown. Remove from oven. Add cheese to the top half of the bun. Add turkey and salami to bottom half of bun. Return to oven and broil until cheese just melted. Remove from oven and add mayonnaise and mustard if desired.
Preheat oven to 350. Grease and flour two 9 or 8" round cake pans. In bowl combine cake mix, water, oil, and egg whites and beat on low speed until moistened. Beat 2 minutes at medium speed and pour into greased and floured pans. Bake at 350 for 25-40 minutes or until cake springs back when touched lightly in center. Cool in pans on wire racks 15 minutes. Remove from pans and cool 30 minutes or until all the way cooled. Stir raspberry preserves until smooth; cover and set aside. Meanwhile in large bowl, combine shortening and butter; beat on medium speed until creamy. Add powdered sugar and beat until smooth. Beat in 2 tablespoons. Kirsch, and additional Kirsch if necessary for soft spreading consistency. To assembles the cake, trim cake layers to even off and place 1 cake layer trimmed side down on serving plate. Spread with 1/2 cup frosting. Spread evenly with raspberry preserves. Top with remaining cake layer, trimmed side down. Spread top with 1/2 cup frosting smoothing top to form flat surface. Reserve another 1/2 cup frosting for piping. Spread sides with remaining frosting. Place reserved frosting in small decorating bag fitted with small star tip. Pipe decorative edge around top and bottom edge of the cake. In a small saucepan combine juice concentrate and cornstarch. Over medium to low heat bring to a boil, stirring constantly until thickened. Remove from heat. Cool 10 minutes or until thickened mixture is room temperature. Spoon on top of the cake and spread to piped edges of frosting. Before serving arrange some raspberries around top edge of the cake and garnish with mit sprigs.
Cover each salad plate with a modest bed of baby green lettuce. Slice and core a half pear for each plate. Thinly slice pears from bottom to just before the very end and then fan out the slices over the lettuce. Top with toasted walnuts and a generous serving of crumbled blue cheese. Whisk dressing ingredients and spoon over the salad mixture.
In a large saucepan, over medium heat, cook beef, red pepper flakes, and onion until the meat is browned and onions soften. Add garlic and mushrooms, and cook, stirring frequently, until mushrooms soften (5 minutes). Drain off fat. Stir in undrained tomatoes, cheese, Italian seasoning, sugar, salt, and pepper. Bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated (about 40 minutes). Cook pasta according to package directions (15 minutes). Drain and keep warm. Gradually stir the whipping cream into the sauce. Arrange the pasta on plates or on a serving platter. Spoon sauce over pasta. If desired, garnish with rosemary.
Set grill to high heat. In a small bowl mix the lemon juice with oil, then add in salt, paprika, pepper and garlic powder; whisk until well combined (you can also mix this on a blender or processor). Split the lobster tails lengthwise using a large sharp knife. Brush the flesh side tail with the marinade. Lightly oil the grill plate. Place the tails flesh side down on grill. Cook for about 10-12 minutes brushing frequently with marinade. Discard any remaining marinade. Lobster is done when opaque in colour and firm to the touch.
Split and toast 5 hamburger buns in the toaster. Spread tuna mixture on buns. Top with sliced cheese. Broil for 4 minutes.
Coat a saucepan with vegetable cooking spray and place over medium-high heat until pan is hot. Add shallots and garlic and saute until tender. Add thyme and next 4 ingredients and bring to a boil. Remove and let cool. Place tenderloin in a large, heavy-duty, zip top plastic bag and pour the cooled marinade in and seal the bag. Shake the bag until the meat is well coated. Marinate for 8 hours in the refrigerator, turning the bag occasionally. When ready to cook, remove meat from the bag and discard marinade. Place meat on a rack in a roasting pan coated with cooking oil spray. Insert meat thermometer into thickest part of tenderloin, if desired. Preheat oven to 500 degrees and place tenderloin in oven. Now reduce heat to 350 degrees and bake for 50-55 minutes or until meat thermometer registers 140 degrees for rare, or 160 degrees for medium. Remove from oven and let stand 10 minutes before slicing.