HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter a 1 1/2 quart covered casserole dish. Place the milk, light cream, 1/4 cup sugar, pinch salt, and rice into the buttered casserole dish, cover, and bake in a 300 F oven for one hour. Remove the cover, stir the dish, and bake for a further one hour at 300°F. Remove the dish from the oven, discard the milk skim which has formed on the top, Add as soon as possible the almond paste which has been processed until smooth in your food processor. Add the vanilla extract and mix thoroughly. Cover the dish tightly with plastic wrap to prevent formation of another milk skim and refrigerate until quite cold. Whip the heavy cream until stiff, adding the 2 Tbs sugar as you whip. Whip until you dare not whip it any further or it will turn into butter. Fold the whipped cream into the chilled rice mixture and place in a glass bowl that is large enough to hold. Cover with plastic wrap and refrigerate until serving time.
Peel papaya. Cut papaya in half, remove seeds, and chop fruit coarsely. Combine the papaya, milk, cinnamon and ice in blender. Blend on high speed until the mixture is smooth and thick.
In a 4-quart electric slow cooker, combine the potatoes, onion, corn, bell pepper, chilies, mushrooms, salt and pepper. Mix well. In a medium bowl, stir together the undiluted soup with the water and wine until smooth. Stir into the potato mixture along with the chicken. Cover and cook on the low heat setting 4. 5-5 hours, or until the chicken and potatoes are cooked through. Before serving, garnish the top with parsley or watercress.
Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup. While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long). Season well with salt and pepper. Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch. Transfer browned ribs with tongs to a bowl. Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring. Transfer with a slotted spoon to another bowl. Stir wine and mustard into juices in pot. Add ribs and simmer, covered, 1 3/4 hours. Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes. Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid. Season sauce with salt, pepper, and mustard to taste and pour over ribs.
In a small bowl, mash together avocado, lemon juice, cumin and salt until smooth. Stir in parsley and set aside. Top four of the bread slices with cheese; spread with avocado mixture and top with tomato slices. Add the four remaining bread slices on top. Using 1 tablespoon of the softened butter, spread some on the top of each sandwich. Heat a large nonstick griddle or 12-inch skillet, over medium-high heat. Add sandwiches, buttered sides down. Carefully spread the remaining softened butter over the top of each sandwich. Cook 4-6 minutes or until toasted, turning once.
Heat oven to 400. Grease 12 muffin cups or use paper liners. Mix all ingredients with a spoon to combine. Beat for about 30 seconds. Fill muffin cups 2/3 full with batter. Bake 15 to 20 minutes. Remove from pan immediately, split and butter each muffin. Cold muffins warm well in the microwave (20-30 seconds on high).
Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325F (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom, in the bottom of the deep fryer to prevent sticking.
Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes. Line rimmed baking sheet with parchment. Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into 24 inch-long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll whisk over each to form indentations. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough. Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper; set sauce aside. Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to the surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Saute all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes. DO AHEAD: Gnocchi and sage brown butter sauce can be made 2 hours ahead. Let stand at room temperature. Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve. Note: These gnocchi are also delicious with a creamy Gorgonzola cheese sauce. Stir 1 cup cream and 2 ounces crumbled Gorgonzola in a medium saucepan until smooth. Add cooked browned gnocchi and toss to warm through.
Process or grate the cooked cauliflower. Combine cauliflower, egg and cheese. Press evenly on pizza tray. Sprinkle evenly with fennel, oregano and parsley. Bake at 220 degrees Celsius for 12-15 minutes (15-20 minutes if you double the recipe). Remove the pan from the oven. To the crust, add chosen sauce, then toppings and cheese. Place under a griller at high heat just until cheese is melted NB. dont rebake the pizza once you have applied the toppings, trust me, it wont come out as crispy.
butter all slices of bread. boil and dice eggs. mix eggs with mustard, mayo and all other spices and spread on 3 slices of bread. top with remaining 3 slices cut crust off sandwiches and cut in quarters. Chill for 15 minutes prior to serving.
Heat oil in frying pan. Combine all ingredients. Make into cakes and fry in oil until golden brown.
Place half the mangoes in a small baking dish and cover with 1/2 cup granola. Add the lemon juice and grated rind. Add remaining mangoes and add remaining granola. Sprinkle with brown sugar and dot with butter. Add water. Bake at 375°F for 30 minutes. Serve either warm or cool.
Halve the eggplant lengthwise. Then slice it into half rounds about an inch thick. Sprinkle with 1/2 teaspoons salt and keep aside. Heat oil in a pan. Fry the eggplant slices on medium flame for 6 minutes or until lightly golden. Add more oil if need be. Drain on paper towels once you remove the slices. Now, in the same oil, lightly fry the carrots and onions on medium flame for 10 minutes. Keep aside. In a bowl, combine the meat, half the garlic, 1/2 teaspoons salt, 1/2 teaspoons pepper, 1/2 teaspoons cumin and cayenne. Form into small balls. Fry on medium flame for 10 minutes. Drain on clean paper towels. Combine in a bowl the water, remaining salt, garlic, pepper and cumin. Stir well and keep aside. Arrange slices of eggplant on the bottom of a casserole. Place carrot rounds on top of it followed by slices of tomatoes. Spread meatballs evenly between the tomato slices. Pour the water mixture on top. Cover and bake in a 350F preheated oven for 1 hour. Serve hot from the casserole. Enjoy!
Preheat oven to 350 degrees and preheat grill to high heat. Mist both sides of the chicken breasts lightly with the olive oil and season with salt and pepper. Grill the chicken for 4 minutes per side (or until it is no longer pink inside). Transfer to a baking dish. Heat the sauce until warm and divide evenly on top of chicken. Follow with mozzarella and then parmesan. Bake for 5 minutes.
Bring 1 gallon of water to a boil with lots of salt. Boil pasta until al dente. Be careful it will quickly over cook. At the same time finely mince the garlic and saute in a large skillet with a couple of tablespoons of the butter. Bring the skillet to a high heat and add the clams. Saute for a bit and add white wine cover and steam until clams open. When clams open, add clam juice and choped clams and salt and pepper. Bring to gentle simmer and stir in whole butter. Pour over hot angel hair or add angel hair to broth and toss. Garnish with parsley and serve with fresh bread.
Brown the hamburger. Season lightly with garlic and seasoning salt. Drain fat. In small sauce pan mix soup, green chiles, chopped onions and water. Bring to a low boil, stirring occasionally. While browning meat, heat oil and fry tortillas to a light crisp. For a healthier option, you may bake the tortillas for 10-15 minutes at 350. Chop optional vegetables. After sauce, meat and tortillas are prepared, make your Stacker Taco. Start with a crisp corn tortilla, pour some sauce on it, add meat, then cheese (and veggies if you want). Repeat until you've stacked your taco as high as you want, top with lettuce, tomatoes, onions, avacados and sour cream if you desire.
Dissolve 1 teaspoon of sugar in 1/2 cup of warm water; sprinkle in the package of yeast; let it stand for 10 minutes and then stir. Heat the milk to lukewarm, stirring occasionally; add in the butter, 3 tablespoons sugar, 2 teaspoons salt, and 1/2 cup warm water. Add the heated milk mixture and 2 cups flour to the dissolved yeast mixture; beat until the mixture is smooth and elastic. Gradually stir in the remaining 3 cups of flour, adding a bit more flour if necessary;. the dough should be soft and easily leave the sides of the bowl. Turn the dough out onto a floured surface and round it up into a ball;. knead the dough until it is smooth, elastic and not sticky; again, add a bit more flour if necessary. Place the dough in a lightly greased bowl; turn the dough so that the top is greased as well; cover with greased wax paper and a towel. Let the dough rise in a warm place until it has doubled (about 1 1/2 hours). Preheat oven to 375 degrees Fahrenheit. Punch down to let the air out of the dough; turn it out onto a lightly floured board. Use a wet knife to cut the dough in half, and then each half into thirds, and thirds again; this gives 18 buns. Shape the buns into balls and place on a lightly greased baking dish such as a cookie sheet with sides; bake for 18 - 20 minutes. After removing the buns, use a pastry brush to lightly coat them with butter then slather with more butter and any other high calorie bad for you toppings you can think of and enjoy!
Cut tomatoes in half, peel and halve onions, halve peppers and deseed and take off stalk. Place above into roasting tray and place slices of garlic onto each piece of vegetable, sprinkle with olive and salt. Roast in medium oven for 30 - 40 mins until vegetables are slightly browned and tomatoes are very soft. Meanwhile sweat diced onion and celery in butter in a heavy pan for 5 minutes. Add nigella seeds, chilli pepper and cardamon, stir well and add chicken stock, then add lentils. Bring to a boil and then simmer, covered. When roasted vegetables are ready add contents of the roasting pan with juices to the soup pan and stir well. Simmer for 20 mins then season to taste with fresh black pepper and salt. Blend with a stick blender or in a processor, soup should retain a rough consistency but not big lumps.Add more water if necessary and reheat. Serve with a drizzle of good olive oil on top.
Make marinade:. With flat side of a large knife smash garlic. In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved. Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well. Cool marinade to room temperature. Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags. Divide marinade between bags and seal bags, pressing out excess air. Marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day. Preheat oven to 350°F. Open bags and, holding ribs in bags, pour marinade into a saucepan. Discard garlic. Simmer marinade until reduced to about 1 cup. Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs). Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes. With tongs turn ribs over so they will brown evenly. Roast ribs 30 minutes more and with tongs turn them over. Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan. Roast ribs 30 minutes and with tongs turn them over. Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender. Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature. Transfer ribs to a cutting board and cut apart between bones. Serve ribs with reserved sauce.
Preheat oven to 350 degrees F. Seperate biscuits and place on cookie sheet. Flatten biscuit until it is about 5" in diameter. Pinch the sides to make a crust. For a tastier pizza, brush on a little olive oil and add a pinch of cumin and oregano. Put 2 tablespoons of pizza sauce on each biscuit and spread around. Add pepperoni and then sprinkle about 2-3 tablespoons of cheese on top. Do not add too much or the pizza will overflow when it is baking. Bake in oven for 8-11 minutes. cool for about 3-4 minutes.
Combine oil, 3/4 cup orange juice, pepper and 1/4 of the basil. Brush each side of fish with the mixture. Place on a plate, cover with plastic wrap and refrigerate for 1 hour. Preheat broiler. Season fish with salt. Broil 3-4 inches from heat, turning once, 8-10 minutes. In a small bowl, beat butter until soft. Add remaining basil, orange zest and 2 tablespoons orange juice. Beat to just combine. Serve hot fish with cold butter.
Cream butter, sugar, vanilla, & lemon extract til fluffy. Add eggs one at a time, beating after each addition. Stir together flour, salt, cream of tartar, & soda. Combine jam & sour cream. Add jam mixture alternately with dry ingredients, beating til well combined. Stir in walnuts. Divide batter between 5 greased & floured 4"x 2"x 1" loaf pans. Bake at 350 for 50-55. Cool on racks.
Fill room-temperature bird with aromatics, including onion, orange, celery, apple, cinnamon stick, handful of cranberries, bay leaves. Place bird UPSIDE-DOWN on rack in a roasting pan, rub with olive oil and favorite seasonings, including sage, rosemary, kosher salt, pepper. Add several cups of water or broth to the roasting pan; add more if needed as the bird cooks. Pre-heat oven and roast turkey at 400 for 30 minutes, 350 for several hours, and 275 for the last hour or two. Allow about 13-14 minutes per pound of turkey. White meat should be 165 and dark meat should be 175 degrees F. Rest the meat for 30 minutes, carve, and enjoy!
Dough: dissolve yeast in water in a large bowl. Allow to set for a few minutes until it begins to foam. Add sugar, salt, oil and 1 1/2 c flour and stir gently to combine. Add remaining flour and combine thoroughly. (I usually knead it a little in the bowl too.). Let rest for about 30 minutes. Pat out onto large, greased pizza pan. While dough is resting, mince garlic and mix with olive oil and allow to set to infuse flavor throughout. Spread oil and garlic over entire crust. Sprinkle with Parmesan cheese. Layer the shrimp or lobster meat, tomato, basil and mozzarella as desired and sprinkle with black pepper to taste. Bake at 400°F for 20 minutes.
Place the onion and garlic in a food processor and process until smooth. Add the herbs and process. Add the braunschweiger and process until thoroughly mixed. Add the cream cheese and process until smooth. Add the Worcestershire sauce and process until absorbed. Scrape down the sides of the food processor and whir for about 30 seconds. Serve with crackers.
Combine all ingredients except meat (I mix it all up in a ziploc bag). Add sliced meat and marinate 4 hours or overnight. Drying time depends on how you dry it. I put it in my dehydrator for about5 hours.
Chill all ingredients. Mix everything together in a punch bowl. Serve cold. Add ice if necessary. (You can add ice to the bowl, or simply put ice cubes in each glass). Adult Beverage Version: To create a tasty grown-up cocktail, just add vodka or gin to this fruity concoction!
Place the peanut butter cereal, pretzels, rice krispies and marshmallows in a large bowl and combine them. In a microwave safe bowl melt the chocolate on high power in 30 second intervals, stirring after each 30 seconds. Pour melted chocolate over cereal mixture and stir to completely and evenly coat. Pour mixture on waxed paper and let harden. Once hardened, break into small pieces and store in an airtight container.
Dust off your crock pot and get it ready to cook all day, or over night, whichever you prefer for slow cooking. This does require a bit of commitment here, but there wont be any lawyers involved if it doesn't work out. Put the pork, the chicken stock, the canned tomatoes, and the beer in the crock. Yes it's alright if you want to take a swig first. Pull the stems off the dried peppers and try to get as many of the seeds out as you can. Then add them and six of the canned chipotle peppers to the crock. Take the garlic cloves and break them in half and add it to the party. Turn your crock pot to low and let it do it's thing for 8 hours. Not kidding here. you could go 12 hours if you get busy and forget about it. It wont get messed up. When the meat is done, remove it from the broth and set aside for shredding. You can do this hot or cold, it's your choice. I'm a wimp and I make this ahead of time so I shred when it's cold. You can Iron Man it if you want, but the end product will be the same either way. French your onions and cut the tomatillos into wedges just like you would a tomato, after removing the paper stuff from the outside of course, and don't forget that core. in your largest skillet, or even an electric skillet would work here, melt the butter and then add your onions. Sprinkle the salt over the onions to get those juices flowing. When your onions are dark in color and all gooy, (caramelized) add the tamatillos and let them cook down until they're soft. Puree up the rest of the canned chipotles with their wonderful sauce they're packed inches Add 2 tablespoons of the puree tot he onion mixture and stir to combine. Add the shredded pork to the onion mixture and mix it all up. keep stirring to get the meat reheated above 160 degrees. Now you have some kich a$$ Tinga Carnitas This is Gavacho approved. I recommend putting this over nachos. You'll never use ground beef again.
Place bottom crust into large pie pan, with 2-3 inch overhang. Fill bottom of pan with chopped chicken. Layer with leftover veggies and tomatoes. In a bowl, mix seasonings with sour cream, cream, and pour over veggies. Top with cheddar or jack cheese. Cover with top crust, seal edges well, and make a couple of slits on top crust. Bake in 350 degree oven for 1 hour or until top is brown and pie is bubbling.
Preheat oven to 375° F. Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet. Bake until squash can be easily skewered, 50 to 60 minutes. With a spoon, remove seeds and discard. Scrape the pulp from the skin. Reserve the pulp and discard the skin. Warm the olive oil in a soup pot over medium heat. Add the onions and cook until soft, 7 minutes. Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes. Add the squash, carrots, sugar, chicken stock, water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes. Cool for 15 minutes. Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth. Strain soup through a fine strainer back into pot and gently reheat. If the soup is too thick, add additional water. Season with salt and pepper. Place the yogurt in a small bowl. Season with salt and pepper and stir well. To serve, heat the soup. Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.
Melt butter in small pan. Add rest of ingredients. Bring to boil. Put dip in small individual dipping bowls. Dip meat in sauce when eating.
Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs, coating well. In 13x9 inch glass baking dish, arrange chicken, bake uncovered 20 minutes. Pour pasta sauce over chicken: then top with cheese, bake an additional 10 minutes or until chicken is no longer pink. Serve over hot cooked pasta.
In a Dutch oven or heavy skillet heat the olive oil over high heat. Season the beef with 1/2 teaspoon of the salt and the black pepper. Saute the beef, in batches if necessary so that the pan is not crowded, until well-browned on all sides, about 4 minutes. Transfer the beef to a plate and set aside. Add the onion and green peppers to the skillet and cook, stirring frequently, until softened and caramelized around the edges, about 6 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the tomatoes, water, bay leaf, crushed red pepper and remaining 3/4 teaspoon salt. Return the beef to the pan and bring the sauce to a boil. Reduce the heat to medium-low and cook, partially covered, for 1 1/2 hours or until the meat is very tender. Add the ditalini to the gravy and cook until tender, about 25 minutes. Add the parsley. Serve immediately.
Melt butter in a 10-inch skillet over high heat. Add shrimp with onions, salt and pepper, stirring constantly, until shrimp are pink, about 3 to 5 minutes. Add sherry and parsley. Serve while hot.
Grate onions and carrots. Add salt, pepper, paprika and 1 cup of the bread crumbs. Heat milk to boiling point; pour over slightly beaten eggs, beating so eggs won't cook. Add to carrot breadcrumb mixture. Spoon mixture into into buttered baking dish. Mix the remainder of breadcrumbs, parmesan cheese and parsley together. Sprinkle on top of carrot mixture and dot with butter. Bake at 350 degrees for 45 minutes.
In medium bowl, combine all ingredients except chops. Reserve 1/2 cup mayonnaise mixture. Grill or broil chops, turning once and brushing frequently with remaining mayonnaise mixture, until chops are done. Serve with reserved mayonnaise mixture.
Cook green beans according to package directions. Combine green beans, with remaining ingredients. Mix well. Serve hot with salt and pepper to taste.
In large skillet, heat 1 tbsp of olive oil; saute the onion, peppers and mushrooms, until tender. Remove from skillet and set aside. To the same skillet add the remaining oil , sear the sirloin, add the seasoning and 1/4 cup of water, stir well. Bring to a boil; reduce heat and simmer, uncovered, 3-5 minutes, stirring occasionally. Return vegetables to skillet to heat! Warm the tortillas and place 1/2 cup filling on each tortilla. Serve with your choice of sour cream, salsa or guacamole.
Combine marinade ingredients in a bowl, place fillets in marinade, ensuring they are completely covered,refrigerate 2 hours. Vegetables:. Heat 1 tablespoon oil in a wok or pan, add garlic, ginger and chili stir-fry until fragrant, Add capsicum, stir-fry until capsicum is tender. Add water, stock, sauces, sugar and tamarind, bring to the boil, boil 1 minute, add bok choy, bean sprouts and onion, stir-fry until greens just wilt, remove from heat and stir in coriander. Fish:. Remove fish from marinade and discard marinade. Cook fish on a heated oiled grill plate or grill or BBQ, about 4 Min's a side or until cooked as desired. Cooking times will vary depending on thickness of fillets. To serve: Spoon vegetables onto a plate, top with fish and garnish with extra coriander if desired.