HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium saucepan, bring the wine to a simmer. Add the dates and poach until the skins blister. With a slotted spoon, lift out the dates and, while warm, remove and discard the skins. Cut open the dates on one long side, remove the pits and place two almonds in the center of each date. Fold closed. To the wine, add the honey, peppercorns, cloves, orange zest, allspice, cinnamon sticks and bay leaf. Continue simmering until the wine is reduced by half, about 20 minutes. Strain wine into a clean saucepan. Add the dates to the wine and heat gently, over a medium low heat, until warmed through, but not hot, then remove from heat. To serve, place a dollop of mascarpone in the center of each of four plates. Spoon two dates and a little wine sauce on each plate, sprinkle lightly with sea salt and serve.
Spray crock pot with nonstick spray. Combine cake mix and soda, pour into crock pot. Cook on low 2-3 hours or until a toothpick inserted in middle, comes out clean.
In a large slow cooker, combine the onions and olive oil. Stir well to coat, then cover and cook on LOW for 6 to 8 hours, or until well browned and caramelized. When the onions are done, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain, then set pasta aside. In the same pot you used to boil the pasta, add the caramelized onions, creme fraiche, arugula and sun-dried tomatoes. Stir over medium heat until the arugula just begins to wilt and the cream fraiche is heated through. Plate the pasta, spoon the caramelized onion-creme fraiche mixture over it then season with salt, freshly grated black pepper; garnish with fresh parsley.
Preheat oven to 400°F Bake chilies until fragrant and softened, about 5 minutes. Let cool for 2 minutes. Stem, seed and break into small pieces. Combine sugar and water in small saucepan, and set over high heat. Cook, without stirring, until mixture begins to turn gold around the edges of pan. Continue cooking, swirling pan, until mixture is light gold. (Do not let caramel darken, or it weill result in a bitter marinade.) Immediately add garlic and cook, stirring, for 30 seconds. Remove from heat, and stir in chilies. Stir in orange juice and vinegar; set over medium heat, and cook, stirring constantly, until syrupy, about 2 minutes. Use marinade immediately. If desired, turn marinade into finishing sauce: after removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside. Add the mushrooms and saute for 4-5 minutes or until they begin to brown. Add the shallots and saute over moderate heat for 2 more minutes. Serve.
In small jar with lid, combine all vinaigrette ingredients. Shake until well mixed. In large serving bowl, combine all salad ingredients; toss gently. Pour vinaigrette over salad; toss to coat.
Grease a 1.7 (3pint) litre pudding basin with butter. First make the custard: Whisk the egg yolks and caster sugar. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve onto the egg yolks, stirring all the time. Then: Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. So says Gary. Preheat the oven to 180C/350F/gas4. Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 20-30 minutes until it begins to set. We're not aiming for a thick custard here - says Gary. When ready, remove from the water bath, sprinkle liberally with caster sugar to cover and glaze under the grill on medium heat, until the sugar dissolves and caramelizes.
Oven bake the hashbrowns on a lined baking tray (according to manufacturers instructions) until brown and crisp. Remove hashbrowns from the oven for a couple of minutes and top each with a slice of ham, pineapple and cheese. Return to the hot oven for a further 10 minutes until toppings are heated through and cheese has melted.
1. Using a sharp knife cut off the top 1/3 of each tomato on the stem end. Set aside the tops for garnish, if deired, or discard. Hollow out tomatoes; invert on paper towels and set aside. 2. Place pesto, garlic, the 2 tablespoons parsley, chives, and tarragon or dill in a food processor . Process for 15 seconds; add the cream cheese and chevre. Process another 30 to 45 seconds or until the filling is smooth. 3. Place the filling in a pastry bag fitted with a star tip and pipe into each cherry tomato. Garnish with fresh parsley or dill sprigs and/or reserved tomato tops.
Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups cold water. Allow to jell a little. Fold in the frozen strawberries and whipped topping which has thawed a little. Pour over cake and refrigerate until set. Decorate with whipped cream or additional whipped topping and fresh strawberries.
Preheat oven to 180 deg C . Place a rack in a baking dish. Using a sharp, pointy knife make slits all over the lamb. Mix the garlic and rosemary together, then press mix into the slits. Move lamb onto rack. Mix the lemon juice and honey together and use this to brush over the lamb. Pour the stock and the wine into the bottom of the baking dish. Bake for 1 hour 15 minutes (for rare) or until lamb is cooked as required. Cover the dish loosely with aluminium foil and allow to rest for approx 10 minutes before carving. Drizzle with pan juices to serve.
Remove stems from mushrooms and chop. Bake portabella caps for about 10 minutes in 400 degree oven. Remove and cool. Saute onions and garlic in 1T oil until onions are translucent. Add spinach to onions and garlic and saute until spinach is wilted. Spoon this mixture into portabella caps. Sprinkle blue cheese on top Bake 15 minutes at 400 degrees. Mix remaining olive oil and balsamic vinegar. Drizzle over the cooked portabellas and serve.
Melt butter in sauce pan over med-high heat. Add rice and "saute" until brown. Add tomato sauce, green chilies, water and spices. You may need to add more water. Bring to a boil and reduce heat to simmer. Simmer until rice is done. You may need to add water as you go. NOTE: When adding sauce and water it may splatter so be careful.
Position rack in center of oven and preheat to 375 degrees. Spray tins with Pam or use paper liners. If using silicone muffin tins, spray as directed, then place on a baking sheet. Whisk flour, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside. In a small bowl, mix ricotta cheese with 2 Tbsp sugar and 1/2 tsp vanilla until well blended. Set aside. In large bowl, beat softened cream cheese and butter with an electric mixer at medium speed for 1 minute, until smooth, scraping down sides of bowl as necessary. Continue beating without disturbing until mixture is light and pale yellow, about 2 minutes more. Slowly pour in remaining 1/2 C sugar, while beating at medium speed for about 3 min.,or until no sugar can be felt when a little of the mixture is rubbed between fingers. Beat in egg until well incorporated, then beat in buttermilk and remaining vanilla. Stir in oreos, using a wooden spoon. Stir in flour mixture until moistened. Spoon 2 heaping Tbsp of batter into each muffin cup; gently spread it with back of spoon so that it touches the sides of the indentation and is as flat as possible. Mound 1 heaping tsp of ricotta mixture on top of batter in each muffin cup. Spoon remaining batter on top of the ricotta filling dividing it evenly between the cups, filling each about 3/4 full. Bake for 25 minute or until tops are bumpy and speckled golden brown. Set pan on a wire rack to cool for 10 minute. Gently rock muffins back and forth to release it. Remove from pan and let cool 5 min more before serving. Cool completely before storing or freezing. Will stay fresh at room temp for up to 2 days or frozen for 2 months.
Brown sausage & drain. Add all ingredients in soup pot. Cook for about 1 hour.
Heat the oil in a large pan and cook the onion and garlic over a moderate heat, stirring, until softened. Add the spices and cook for a further minute, stirring continuosly. Add the mushrooms and cook, stirring, until softened and dry then remove from heat. Stir the mashed kidney beans into the pan, with the fresh cilantro and some salt & pepper. Using floured hands, form the mixture into four flat burger shapes (if the mix is too sticky to handle, mix in a little flour). Brush the burgers with oil and cook on a hot BBQ or under a preheated grill (broiler) for 8-10 minutes, turrning once, until golden brown.
In large skillet cook ground beef, onion and garlic until meat is brown and onion is tender. Drain off fat. Add remaining ingredients except hamburger buns. Mix well. In a 3 1/2 or 4 quart crockpot, add sloppy joe mix. Cover and cook on low for 6-8 hours OR on high for 3-4 hours. Spoon into buns.
Peel, core, and cut apples into 1" pieces. Toss immediately with lemon juice. Set aside. Stir together sugar, 1/2 cup of apple juice, and vanilla bean in large nonreactive shallow preserving pan. Place over high heat and bring to a boil. Cool, without stirring, until mixture caramelizes to a medium amber color. Add apple slices and accumulated juices, remaining apple juice, cinnamon, and thyme. (Caramel will clump together but will eventually remelt.) Continue cooking on moderately high heat, watching carefully so juices do not boil over. Turn apples over in the syrup until slices are completely glazed and translucent and there is little liquid left in pan, about 20-30 minutes. Remove vanilla bean. (Some of the apples will break apart.) Remove from heat. Spoon into hot sterilized jars, wipe rims clean with damp towel, and seal with new lids and metal rings. Process in hot-water bath for 5 minutes. Remove, cool, check seals, label, and store.
Cook rice in boiling salted water for 12 minutes; drain. Combine rice with butter, egg, salt and pepper. Line a 18cm x 28cm dish with aluminium foil, bringing it above sides of dish. Press mixture over base and sides of tin. Arrange drained, flaked fish over rice base. Sauce: Melt butter. add flour and curry powder, stir until smooth, cook 1 minute and then remove from heat. Add milk gradually, stirring until smooth. Add mayonnaise and return to heat; stir until sauce boils and thickens. Add lemon juice and parsley. Reduce heat, simmer 1 minute and then remove from heat. Add beaten egg, cool slightly. Pour mixture onto fish. Sprinkle with grated cheese. Bake in a moderate oven 25-35 minutes or until golden brown.
Heat olive oil in large pan. Saute mushrooms with truffle salt until golden brown and tender. Transfer to plate. Place tortilla on same skillet. Add cheese with even layer on top and add mushrooms. Sprinkle with oregano. Place second tortilla on top. Heat until cheese begins to melt and flip. Remove when cheese is fully melted and to desired crispiness for tortilla.
You can make your own spreads using ingredients such as basil, dried cranberries, lemon or orange zest, olives, and pomegranate, or other left-overs. Combine cream cheese, or a light mayo to create your own flavors. Add nuts and raisins, a dollop of peanut or almond butter, and made a spread for honey grilled chicken strips with butter lettuce. Use smoked salmon as a protein with a spinach wrap to create a Salmon Dill Wrap with cucumbers, white radishes, green olives and escarole. Mix fresh beets and cranberries with cream cheese as a base for a red cabbage and red leaf lettuce or baby beet greens wrap with smoked turkey. Combine roasted honey nuts and raisin in a cream cheese spread with a filling of shredded carrot and ham chunks and watercress. Mix Brussel sprouts and lima beans with bacon and a honey mustard spread with cranberries and green onions and Arugula. A toasted almond cream cheese spread with smoked turkey, chunks of pineapple and peaches and Frisee. The flat circular wrap accommodates ingredients that might make a sandwich unmanageable. Food prices today necessitate an innovative use of left-overs which wraps can provide for breakfast, lunch, dinner or snacks. Particularly if you're buying a lot of fresh fruits and vegetables during the growing season, invariably you're not going to throw out food if you wrap. Serve different combinations stacked on a platter or in a basket lined with fancy lettuce leaves and bowls of dipping sauces. For instance a first dip into honey mustard or mayo and a second dip into any combination of ingredients.
Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins. Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes. Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese. Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste. Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta. Makes enough pesto sauce for an ample serving of pasta for four people.
Place the vegetables (minus the peas, garlic and onion) into the TM bowl. Chop 5 seconds/speed 4. Tip out, add the peas and set aside. Place garlic and onion in TM bowl. Mince 2 seconds/speed 5. Add oil and meat. Cook 5 minutes/100 degrees/speed 2. Add stock. Cook 8 minutes/100 degrees/speed 2. Return all the vegetables, the tomato puree, pasta shapes, and salt and pepper to taste to the TM bowl. Cook 15 minutes/100 degrees/reverse/speed 1. Pour into 4 bowls and top with the chopped parsley.
Mix together butter, brown sugar, and mustard powder. Bake ham, wrapped in heavy paper towel, for 2 hours at 325 degrees. Remove paper towel; cut off fat, then score the ham. Rub butter mixture all over the ham. Stir bourbon and orange juice together. Pour half of the o.j. and bourbon over the ham. Continue to bake ham another 45 minutes, basting every 15 minutes with remaining o.j. and bourbon.
Chop cabbage into chunky pieces and add to salad bowl. Drain water chestnuts, add to salad. Chop green onions and add to salad. top with 1 cup asian crunchy noodles. add dressing just before serving and mix well. ( do not add dressing until just before serving or noodles get soggy!).
Mix the three ingredients together and chill. Serve with slices of raw apple and dip like potato chips.
Combine the yogurt, paprika, ginger, garlic, curry powder, cinnamon, and saffron in a zip-top plastic bag. Zip closed and squish with your hands to mix the ingredients inside the bag. Open and add chicken. Refrigerate. turning the back occasionally, at least 8 hours or overnight. This is the point where I put this in the freezer. Preheat oven to 450 degrees. Place a rack inside a roasting pan. Spray the rack with non-stick spray. Remove the chicken from the marinade and discard marinade. Transfer chicken to the pan rack and sprinkle with salt and pepper. Roast chicken until cooked through, 22 - 25 minutes. According to WW book: 1 thigh has 169 calories, 9 g fat, 2 g sat fat, 0 g trans fat, 75 mg cholesterol, 364 mg sodium, 1 g carbs, 0 g fiber, 12 g protein, 21 mg of calcium. Each thigh is 4 pts.
FOR THE MARINADE AND SAUCE: Place beef in zipper bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne in large sauce pan and whisk until sugar is fully dissolved. Measure out 3/4 cup of mixture and pour into bag with beef. Seal bag, making sure that all pieces of beef are coated with marinade. Refrigerate 30 - 60 minutes, but no longer. Bring remaining mixture to boil in sauce pan over high heat. In a small bowl, combine 3 teaspoons cornstarch with the cold water; whisk together until smooth and then whisk into boiling sauce. Simmer sauce, stirring occasionally until thick and translucent, about 1 minute. Remove from heat and stir in orange peel and chiles. Set sauce aside. FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk remaining 2 teaspoons cornstarch, cayenne, and baking soda until combined. Drain beef in colander or large mesh strainer; thoroughly pat beef dry with paper towels. Place half of beef pieces in egg whites and turn to coat. Transfer pieces to cornstarch mixture and coat thoroughly. Place dredged beef pieces on wire rack, set over baking sheet; repeat with remaining beef. TO FRY THE BEEF: Heat about 3 cups oil in large, deep pan to 350 degrees. Carefully place half of beef in oil one piece at a time; fry until golden brown, about 3 minutes, turning each piece with tongs half-way through cooking. Transfer beef to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining beef. TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add beef and gently toss until evenly coated and heated through. Serve immediately.
Mix the first 4 ingredients well. Add to the noodles at the time the 'flavor pack' is called for. If you're using Miso, DO NOT boil it! add it just before serving. Mix well. Boiling Miso kills it's vital nutrients. If you're using Korean Black Bean Paste, add at the same time as the broth mix.Mix well.
Preheat oven to 350*. Place bacon slices on a cookie sheet and bake for 10 minutes. Mix together remaining ingredients. If you are using regular bacon, you may want to add garlic powder instead of garlic salt. I always use the lower sodium bacon and Turkey bacon, so I feel like I can add the garlic salt :). Remove from oven, flip bacon and sprinkle this side generously with sugar mixture. Return to oven for 5-7 minutes, until bacon is looking fairly crisp, but not completely done. Remove from oven and flip bacon again. Sprinkle this side with sugar mixture and return to oven until bacon reaches your desired doneness. (I usually allow about 5 more minutes. Remove bacon to paper towel lined plate to use in other recipes or start digging in, being careful not to burn your little fingers on the melty sugar!
Preheat oven to 350°F. Place pork roast in roasting pan. Cut 8 to 10 slits in surface of pork and insert garlic slivers. Rub entire surface of roast with rosemary. Roast 1 hour. Meanwhile, combine remaining ingredients in small, heavy saucepan. Bring to a boil over high heat. Reduce heat to low. Simmer 10 minutes. Remove and discard whole cloves. Pour rhubarb sauce over pork; continue to roast, basting often, for about 45 minutes or until roast reaches an internal; temperature of 155°. Let stand 10 minutes to allow internal temperature to rise to 160°. Carve into thin slices. Heat rhubarb sauce remaining in roasting pan; serve with pork.
Pare apples, core and cut into eighths. Cut shortening into flour and salt; add water to make a stiff dough. Roll thinly, like noodle dough, and cut into 2 inch squares. Arrange alternate layers of apples and dough in a kettle, sprinkling each layer generously with sugar to sweeten (according to sourness of apples) and cinnamon. Dot the top layer of pastry squares with butter; pour in the boiling water and cover. Cook over low heat without stirring for 25 or 30 minutes or until apples are tender. Serve hot or cold.
Preheat oven to 500 In a skillet,in hot olive oil, cook skinless chicken until it's evenly browned, remove to casserole dish. Add red pepper, sliced onion and garlic to drippings, cook about 5 minutes. Spread veggies over chicken. Turn off skillet and mix undrained tomatos, wine, beans and seasonings, Pour over all chicken and vegetables. Cover with tin foil, bake 20 minutes at 500. Reduce oven temp to 350 bake an additional 30 to 40 minutes. Uncover and bake 10 more. Sprikle parsley over all and serve over rice or pasta, or alone! note* Different cuts or sizes of chicken will alter the cooking time. The general rule is the longer the better!
In a large pot, add the water and kosher salt to boil. Add the lobster tails and allow to boil for about 20 minutes and the meat is white and the shells are bright red. Remove the tails from the water. I used tongs and they were easy to remove them that way. Allow them to cool for about 10 minutes. Turn on the broiler in your oven. Make the citrus butter in a small bowl. The 10 minutes while the lobster cools will allow the flavor to increase! Using a very sharp knife or kitchen shears, Cut off the top shell of the tail, exposing the meat. Lay the tails on a baking sheet and brush on the butter. Broil for about 6-8 minutes. Watch carefully to not burn! Enjoy with the remaining butter.
Preheat oven to 400°. Spray pie plate or tart plate with non stick spray and line with crust. Prick crust all over. Combine all remaining ingredients except the capers in large mixing bowl. Carefully pour into pie plate. Sprinkle the capers on top. Bake in prheated oven about 50 minutes at about 400°, or until done. Serve with salad or cut into small pieces for an appetizer.
In large saucepan over medium heat, bring stock and pan juices to a boil. Meanwhile, blend the cornstarch and water until smooth. Working constantly, slowly add the cornstarch mixture to the boiling pan juices, continue to stir until gravy has thickened. Season to taste with salt and pepper.
In a skillet cook sliced sausage for about 2 minutes. Add onion, garlic, and bell pepper, and saute till veggies are tender. Add beans and tomatoes with thier juice. Season with thyme, caynne, and salt and pepper to taste. Serve over rice.
Preheat oven to 350°F. Saute chicken; season with pepper. Combine chicken & asparagus in greased 2QT casserole dish. Mix soup, mayo, sour cream & curry powder. Pour over chicken/asparagus mixture & stir to combine. Cover & bake until heated through & bubbly, about 20 minutes. Remove cover, top with cheese & turn on the broiler for about 5 minutes until melted & browned. Serve!
In a large saucepan combine: brats cut into 1/2 inch pieces, potatoes, onions, and salt and pepper (to taste). Add water, bring to a boil, and then reduce the heat. Cover and simmer for an additional 20 minutes until the potatoes are nearly done. Now stir in the cabbage and carrots, and cook until they are tender. Stir in 2 1/2 cups of milk. Combine the remaining 1/2 cup of milk with the flour. Now gradually stir it into the soup to thicken it. When the soup has thickened and is bubbly, stir in the cheese until it is melted. Enjoy!
Prepare an outdoor grill for indirect heat, and lightly oil grate. In a small bowl, mix together the garlic powder, onion powder, pepper, and salt. Rub mixture all over the roast. Place the roast, fat side up on the hot grill with a pan underneath it to catch the drippings. Bake/roast for 4 to 6 hours, or until done. Check for doneness with a meat thermometer. Minimum temperature should be around 165F.
Cut celery to 1 inch pieces. Cover with water and cook till tender but not soft. Drain, saving the celery liquid. Melt the butter, mix in the flour and gradually blend in the milk to make a smooth white sauce. Use some saved celery liquid to thin the sauce if needed and save the rest for the soup pot. Mix the cooked celery into the sauce and turn into a well buttered dish (oven proof). Sprinkle the cheese over the top. Sprinkle the crumbs that have been lightly browned in the butter over the top of the dish. Bake in a moderate oven (350 degrees) for about 20 mins or until the cheese melts and the mixture is heated through/.