HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tear bread into small pieces or dice; place in roasting pan or oven safe bowl. Cover with paper towels and leave out overnight to dry out (or lightly toast in oven, in batches). Slice half the mushrooms and chop the other half; set aside. Heat a large skillet over medium heat and cook pancetta until fat is rendered, about 7 minutes; remove to a large plate. Add 2 tablespoons butter to skillet and increase heat to medium high. Add onions and shallots, season with salt and pepper, cook, stirring occasionally, until softened; add to plate of pancetta. Add 3 tablespoons butter to skillet, add mushrooms, season with salt and pepper, saute until mushroom start to brown; add to pancetta and onions. Deglaze skillet with wine and reduce by half; pour over pancetta, onions, and mushrooms. Wipe out skillet, add remaining butter, pears, and sugar; season with salt and pepper and saute until the pears start to brown. Add all the cooked and sauteed ingredients to dried or toasted bread crumbs, tossing to combine; add herbs and chicken broth, toss again. Add more broth if you like a moist stuffing, and check for salt and pepper. If cooking in muffin tins, preheat oven to 375 degrees F and generously butter muffing tins. Press stuffing in each and top with 1 tablespoon stock. Bake 20 to 30 minutes, until a light crust forms on the bottom. If stuffing a turkey, or other meat, follow that recipes instructions.
Whip Heavy Cream, 1/2 tsp almond extract, and 1/8 cup sugar until stiff peaks form. In separate bowl, whip cream cheese, remaining sugar, and extracts until light and fluffy. Fold whipped cream into cream cheese mixture. Scoop into Oreo cookie crust. Refrigerate.
Heat oil in pan over med-low heat (or use non-stick pan)and fry onion until soft and lightly browned, adding tomato slices for the last minute or two of cooking time. Meanwhile, divide avocado equally between two slices of bread, buttering the other two slices if desired. Add all other ingredients except butter, then place second slice of bread on top pressing lightly to flatten sandwich a bit. Wipe out pan (or use separate pan) and add a little butter. After butter has melted, fry sandwiches until crisp and golden brown on both sides.
Whisk everything together except blue cheese.* Then crumble blue cheese [into which ever size you prefer] and hand stir it into the other ingredients. Put into the fridge for about an hour so the flavors can blend. *To make this recipe diet friendly you can use low fat sour cream, low fat mayonnaise and low fat buttermilk.
Mix coffee, sugar and creamer. Pour into blender and add ice cubes. Blend until smooth. Top with chocolate syrup and cool whip if you want. Note: You may need to crush your ice first, depending on power of your blender.
Line an 8x8 or 9x9 inch baking dish with aluminum foil and spray with non-stick cooking spray. (I used the butter wrappers to grease but did not put any foil in the pan). In the bowl of a stand mixer or with an electric mixer, beat together 3/4 cup peanut butter, butter, and vanilla extract until creamy. Add confectioners' sugar and brown sugar. Slowly beat sugars into peanut butter until well-combined. Add 1 1/2 cup pretzels and beat to combine. Press mixture into the bottom of prepared baking dish. In a microwave safe bowl, melt together chocolate chips and remaining 1/4 cup peanut butter. Stir until smooth. Pour over the top and smooth with a spatula. Sprinkle with remaining 1/2 cup of crushed pretzels. Press down lightly. Refrigerate for at least 3 hours before cutting into bars and serving.
Dissolve the paste in the hot water. Saute onions, peppers, garlic, and ginger over medium heat in the oil for 10 minutes. Stir in remaining ingredients, except mint, and bring to a boil. Cover and cook over medium heat for 40 minutes or until lentils are well cooked. If you want it more soup like, add water as it cooks. Stir in mint and serve.
Peel potatoes leaving some skin on for color. Cut any large potatoes in half. Boil about 20 minutes until tender. Finely chop onions, cilantro and tomato. Stir fry in a little oil until they are mixed well and softened. Add milk, cheese and salt to taste. Simmer on low until it thickens. Serve potatoes with the sauce poured over top.
Heat oil in a large frying pan that has a lid. Combine flour, salt and pepper in shallow bowl. Brown meat in hot oil. Remove meat and set aside. Combine soup, water, and sherry in blender. Add liquid to pan and scrape bottom. Add meat and the rest of the ingredients to frying pan. Cover and simmer for 1 and 1/2 hours. Remove bay leaf and serve over rice.
Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire. Combine the ketchup, Worcestershire sauce, vinegar, mustard, and pepper in small bowl; mix well. Brush the potato slices on both sides with the ketchup mixture. Grill the potatoes 5 inches from heat, turning frequently and brushing with the remaining ketchup mixture, until browned on the outside and tender when pierced with a barbecue fork, about 8 minutes.
Coat bottom and side of a 2" deep (very large) baking dish heavily with butter. Tear bread (including ends) into 1" pieces. Mix with raisins and spread it evenly in the prepared dish; be sure to turn as much of the crusts side down as they tend to burn easily. Whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended. Pour over bread mixture. (I skip this step) Place baking dish in a 4" deep baking pan. Add water to reach halfway up side of the baking dish. Bake for 1 hour in 325 F oven. Remove from water bath and let stand until completely cold. (I like to put it into the refrigerator, but keep in mind that this is a pudding, so it will not be "dry" like a cake.). Spoon into dessert bowls, warm in the microwave and drizzle with warm praline sauce. Top with whipped cream and add a scoop of ice cream. PRALINE SAUCE: (This is A LOT of sauce; I cut it in half and it is plenty. If you follow the instructions correctly, it will not come out "runny.") Heat 1 cup butter in large saucepan until melted. Add pecans and mix well. Bring to a boil. Cook until pecans begin to change color. (Mixture will foam over, so use a large saucepan.) Add remaining butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat. Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. (Do not beat after you add whipping cream, just mix.) Cook over low heat until blended, stirring constantly; increase heat--but be sure NOT to let it boil. Cook to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.
Measure leftover rice and set aside. In a large pan put a little oil and add the chopped onions; cook on low heat till just about done; push aside. Add the chopped mushroom and cook just a couple of minutes. Any extras you may add at this time--frizzle a little. Add the beaten egg and scramble till done and then chop up in the pan till fine. Add the soy sauce and brown sauce and stir well. Add the meat. Heat through and serve.
Preheat the oven to 350 degrees. In a 2- or 3-quart saucepan, heat the olive oil and saute the onion and ground turkey over medium heat for about 10 minutes. Add the barley and saute, stirring often, for a few minutes. Add the water, bring to a boil, reduce the heat, and simmer for 45 minutes or until all the water is absorbed. Bring a large pot of water to a boil. Meanwhile, cut off the tops of the peppers with care - they will be used later. Gently remove the cores and seeds to create an empty cavity. Blanch the peppers in the boiling water for 5 minutes. Remove from the water and place upside down on paper towels to drain. Roast the sunflower seeds on a baking sheet in the preheated oven for about 5 minutes, shaking the pan often. Remove and set aside, leaving the oven on for the peppers. When the barley is done, toss it with the sunflower seeds, cheese, herbs, lemon juice, wine, cinnamon, salt, and pepper in a large bowl. Mix well and adjust the seasonings to taste. Stuff the peppers with the mixture, put the tops back on, and place the peppers in a baking dish just large enough to hold them upright. Bake for 25 to 30 minutes, or until the barley mixture is heated through. Serve immediately.
Preheat oven to 350° F. Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop. In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito. Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving. ---To prepare the Salsa Verde---. In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.
Fry onion and garlic in hot oil. Add tomato sauce, water and the bouillion cube. Simmer. Fry the tortillas, dip them in sauce, put them in a single layer in a casserole, covering the bottom. Then, layer the rest of the ingredients: tortillas, salsa, cheese and sour cream. Repeat layers. Bake 30 minutes at 350°F. Serve hot!
Wash okra, dry, cut off the two ends and discard. Slice into 1/5 inch (5 mm pieces). Put into a bowl and mix with the ground coriander, the turmeric, the cayenne pepper and the salt. Heat 2 tbsp ghee or oil in a large skillet or wok. When hot, add cumin seeds and mustard seeds and cover with a lid, as the mustard seeds may jump out of the skillet/wok otherwise. When mustard seeds popped (takes only a few seconds) add asafoetida, stir. Add half of the okra and fry for 3-4 minutes. Add half of the sugar and coconut, stir and remove from pan. Heat another 2 tbsp ghee or oil. When hot, add remaining okra and fry for 3-4 minutes. Add the remaining sugar and coconut. Add the removed coconut as well. Fry until okra is slighly browned and cooked through. Add the lemon juice and check if more salt is necessary before you serve this as part of an Indian meal.
1. Cool boiled potatoes in the refrigerator for about an hour. Peel and cut them into 1/4 inch cubes. Add in the cooled, chopped hardboiled eggs, chopped pickles, chopped red onion and cut- up American cheese. Sprinkle the mixture with sea salt. In a separate bowl, mix 1/2 cup pickle juice (from the sweet gherkins pickles) with 1 cup mayonnaise. Add 1/2 bottle of Sweet and Spicy French Dressing to the pickle juice and mayonnaise. Mix thoroughly. Pour the dressing over the potato salad ingredients. Mix thoroughly. Refrigerate for at least 2-3 hours to allow the ingredients to absorb the dressing. Before serving, sprinkle with paprika.
Heat a large non-stick skillet over medium-high heat and coat with cooking spray. Add ground pork and cook for 5 minutes or until browned, stirring to crumble. Drain well and transfer to slow cooker. Recoat skillet with cooking spray. Add pork shoulder and cook 5 minutes or until lightly browned. Transfer pork to slow cooker. Recoat skillet with cooking spray. Add onion and bell pepper, and saute 8 minutes, stirring frequently. Add garlic, saute 1 minute, then add tomato paste and cook 1 minute, stirring constantly. Stir in beer, cook a minute or two, then pour all over the meat in the slow cooker. Add 1/4 tsp salt, chili powder, cumin, oregano, black pepper, tomatillos, bay leaves, tomatoes, pinto beans, tomato sauce and ham hock to the slow cooker. Cover and cook on HIGH for 5 hours until meat is tender or on LOW for 8 hours. Remove and discard ham hock and bay leaves. Add 1/4 tsp salt and the sugar, stir well. Top each serving with 1 tbl each of cilantro, green onions and queso fresco. Serve with a lime wedge. This can also be done on the stove, using 12 ozs beer and simmering, covered, for 2 1/2 to3 hours or until the pork is tender.
Over high heat heat a large pot of water to boiling. While water is heating up, in a food processor puree ricota, broth, butter, salt and pepper and then pour into a large serving bowl. Add pasta to boiling water, after 5 minutes add vegetables (asparagus, zucchini, squash and frozen peas and carrots) and finish cooking until pasta is done. Drain well. Toss pasta with vegetables and the reserved sauce. Add tomatoes, pine nuts, parmesan and basil and toss again.
In a saucepan over medium heat, cook beef, onion and garlic until meat is no longer pink and vegetables are tender; drain. Add the next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in macaroni, spinach, eggs, cheese and bread crumbs. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30-35 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 10-12 servings.
Vanilla Butter:. Place butter and vanilla extract in small bowl. Scrape seeds from one vanilla bean piece. Whisk to blend. (Can be made up to 1 week ahead. Cover and refrigerate.). French Toast:. Place eggs and next 4 ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend. Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. Arrange remaining peach slices over 6 bread slices. Top with remaining bread slices, apple butter side down. Melt 2 tablespoons vanilla butter in heavy large skillet. Transfer 3 sandwiches to skillet. Cook until brown and cooked through, about 5 minutes per slide. Transfer to plates. Repeat with remaining 3 sandwiches. Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.
Mash 2 cans drained artichoke hearts. Put olive oil into frying pan. Saute cloves. Add mashed artichokes and eggs. Saute and stir about 5 minutes. Mix bread crumbs and cheese in bowl. Remove mix from heat, roll into balls, roll in bread crumb and cheese mixture.
Wrap beets in foil in a single layer. Bake in 400 oven for 1 hour, or until tender. Cool beets slightly. Scrape off skins while beets are still warm. Cut into wedges. (can be made ahead of time to this point). Heat oil in large skillet on med high heat. Add beets and toss to coat with oil. Add vinegar and sugar. Bring to a boil. Add rosemary and water. cook for 8 - 10 minutes, or until liquid evaporates and beets are well glazed. Season with salt and pepper. (can be made ahead of time to this point). Note: If made up in advance, heat the beets for 1/2 hour at 350.
Roll out each roll separately to about 1/8" to 1/4" thickness. Spoon one teaspoonful of preserves or applesauce in center of each. Fold over; press together to form crescents. Fry in 1/2" melted shortening until golden brown. Serve hot.
Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.
In a small saucepan, combine the cream, sugar, and vanilla. Heat until warm (about 140 degrees F) or until vanilla has had enough time to steep and sugar is dissolved. While cream is heating, dissolve the gelatin in about 1/4 cup of room temperature water, in a medium bowl. Once cream has heated sufficiently, pour the mixture over the gelatin in the bowl and stir until fully dissolved. Stir in the buttermilk slowly, until just combined. Divide into 8 ramekins, and chill for 2 hours, or until set.
Melt butter in medium saucepan; add onion, garlic and mushroom stems, cook until onion is translucent. Add water (or broth); heat to boiling. Remove pan from heat. Add stuffing mix and stir until moistened. Stir in souffle, cooked sausage and 1/4 cup parmesan cheese. Stir well. Arrange mushrooms on baking sheet and fill with spinach mixture, mounding slightly. Sprinkle with additional parmesan cheese. Bake in a preheated 400 degree oven for 10- 15 minutes or until cheese and mushrooms are lightly browned. Enjoy.
IN a saucepan melt butter. Stir in flour, salt if desired, pepper, mustard and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil, cook and stir 2 mins or til thickened. Reduce heat. Add cheese. Cook and stir til melted. Transfer to crock pot. Keep warm on LOW. Serve with bread, ham, sausage or broccoli.
Put the first eight ingredients (ie water to yeast) in the breadmaker in the order specified and run the dough cycle. On my machine this takes 90 minutes. If you don't have a breadmaker you can mix all the ingredients until smooth, cover and allow to rise until doubled. Preheat the oven to 375F. Spray a pizza pan with cooking spray (and your hands too). Remove the dough from the bread machine and spread into a 14" round on the pizza pan. If the dough is hard to spread cover it and let it relax for a few minutes then continue. Heat 1 teaspoon olive oil in a non-stick over medium heat. Cook the onions until softened. Combine the spinach, sauteed onion, 2 teaspoons oil, ricotta, 1/2 cup Parmesan, chopped plum tomato, basil, garlic and pepper in a medium bowl and mix well. Spread this filling onto the rolled-out dough leaving a 2 inch border without filling. Top with the crumbled feta. Arrange the sliced tomatoes in circles or other decorative patterns over the feta and sprinkle on the remaining 1/4 cup grated Parmesan. Fold the untopped border of the dough towards the middle to partially cover the topping, crimp the dough to fit. Bake the galette for 20 to 25 minutes or until the filling is hot and the crust is golden. Cool for a few minutes before cutting. Cut into eight pieces.
Put the chicken and onion in a large saucepan and add enough cold water to cover it. Add the salt and pepper. Cover and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer just until the chicken shows no signs of pink, about 20 minutes. Remove from heat and let it cool in the liquid. Cut the meat into 3/4 inch pieces and let them cool completely. In a large bowl, mix the chicken, garlic, eggs, and relish together. Stir in the mayonnaise. Cover and refrigerate until it's chilled, about an hour. Eat and enjoy!
Bring broth or water to a boil in a medium saucepan; stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Uncover and stir with a fork until all grains are fluffy. Let cool for 10 minutes. In a large bowl, combine cooked couscous, dried cherries, carrots, and cucumber. In a small bowl, combine vinegar, olive oil, and mustard, mix well. Pour over couscous mixture and toss to coat. Season with salt and pepper if desired. Garnish with toasted almonds. Serve chilled or at room temperature.
Combine the beef, celery, carrots, onion, garlic, mushrooms and red wine in a large bowl. Make a sachet by placing the thyme, parsley, bay leaf and peppercorns in the center of a piece of cheesecloth, gather the. corners and tie closed with kitchen twine. Add the sachet to the beef and vegetables and marinate in the refrigerator overnight. Strain the marinated beef and vegetables making sure to reserve the wine. Spread the beef and vegetables on a baking tray separating the beef from the vegetables. Generously season the beef with salt and pepper. Pour the wine into a saucepan and bring to a boil, skimming the foam off the top as it comes up to a boil. Remove from heat. Heat canola oil in a heavy bottomed stock pot. Working in batches so as to not crowd the pot, sear the beef and cook over medium-high heat until nicely browned on all sides. Remove the beef from pan and discard all but 1 tablespoon of oil. Render the bacon until crisp and add the celery, carrot, onion, garlic and mushroom; cook until lightly caramelized, about 5-7 minutes. Deglaze the pan with the rum or brandy and add the browned beef, red wine and chicken stock. Bring to a boil, reduce the heat to low and simmer for about 1 1/2 hours, until the beef becomes tender. Stir the flour into. 1/4 cup of water and slowly whisk into the stew. Continue cooking the stew for another 1/2 hour until thick and the beef is very tender. Just before serving the beef stew, prepare the carrots by peeling and slicing them thinly. Place the sliced carrots in a saute pan and add water to barely cover the carrots, add the butter and lightly season with salt and. pepper. Simmer the carrots until tender, about 6 to 8 minutes, garnish with chopped parsley and serve with or as a bed for the beef.
Make 4 large, flattened patties from the ground pork. Dredge first in flour, then in egg, then in breadcrumbs. Fry on high heat in about 1/8" of vegetable oil until crisp and golden brown. Heat buns in the microwave for a minute, wrapped in a kitchen towel. Serve garnishes separately.
Preheat oven to 450. Slice potatoes into 1/4 inch thick rounds and place into a lightly greased baking pan. Mix butter and oil, and brush lightly over potatoes. Sprinkle with salt. Bake for 40 minutes, or until potatoes are tender. Serve with sour cream spread over top or on the side.
Saute garlic, onion and bell pepper in oil until onion and pepper are translucent. Add beef to onion-pepper mix. Cook til you no longer see pink; drain well and then return to pot. Add tomatoes with juice, paste, chili powder and Worcestershire; mix well. Simmer for 20 minutes. Add mushrooms; mix well. Simmer 10 minutes longer. Serve over hot pasta. I like angel hair with this sauce--it gives it a unique texture. I use Georgio bottled mushrooms, Del Monte Tomatoes, Hunts Paste, Lea& Perrins Worcestershire Sauce, McCormick Chili powder. All the rest are fresh ingredients. This is an old family recipe. Once you taste it, you will never go back to any other sauce.
Place potato, bacon and onion in 2-quart casserole; cover. Microwave at High 3 1/2 to 5 1/2 minutes, or until potatoes are fork-tender. Stir in flour. Mix in remaining ingredients. Microwave, uncovered, at High 5 to 8 minutes, or until heated and slightly thickened, stirring every 2 minutes during cooking.
In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender. Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees for 15-20 minutes or until heated through. Stir before serving.
Boil the spinach and Swiss chard in salted water for 10 minutes. Drain, cool, squeeze dry and chop finely. Place the chopped greens in a bowl along with the ricotta, gorgonzola, egg yolks and two-thirds of the Parmesan. Mix and season with salt and pepper. Spread the flour on a board, then take the ravioli mixture out by the tablespoon and roll it in the flour, forming a small ball. Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds. They will rise to the top when done. Continue until all the ravioli balls are cooked. Melt the butter over a low heat, then serve immediately, mixed with the left over Parmesan and sage leaves.