HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare the chicken gravy as directed adding all the seasonings, plus the (optional) beef flavored soup base and set aside. Heat skillet until hot. Add most of the olive oil to the skillet and quickly brown the cut up steak and onion.(Note: the size or amount of steak used is your choice). Salt and pepper to taste, and set aside. In the microwave, partially cook carrots and peas in separate bowls with a small amount of water and covered with cling wrap. Use the remaining olive oil to lightly oil a square or round eight inch glass cooking dish. Place the meat, onion, carrots and peas in the cooking dish; distribute evenly. Pour enough of the gravy over all to bring the level up 3/4 inch from the dish rim. Lightly push around so gravy gets mixed in but does not disturb meat and vegetables placement too much. Cover with the puff pastry turning in the edge. Press and seal with a fork to the edge of dish. Poke several holes all over the pastry with a fork. Bake in a hot oven, 400 degrees Fahrenheit, for 40 minutes. Ovens vary so until dark golden brown. Sometimes it bubbles over so a piece of aluminum foil underneath saves a mess. You can brush the pastry with a small amount of beaten egg to add a beautiful golden brown color to the pastry the last 10 minutes of the cooking time. Enjoy!
Melt butter with oil in a large skillet over medium heat; add mushrooms, onion, and garlic and saute 5-7 minutes or until tender. Stir in chicken broth and cream cheese and cook, stirring constantly, 2-3 minutes or until cream cheese melts. Stir in artichoke hearts, lemon juice and red pepper. Reduce heat to low and cook 2 minutes or until mixture is hot.
Mix all the chopped vegetables and fruit together - making sure that they are cut into a similar size. Stir the grated horseradish into the sour cream - bit by bit, checking for taste after each addition. Then add the chopped vegetables and fruit to the horseradish and sour cream mixture. Put into an attractive serving bowl and sprinkle with chopped dill. Serve with the Smorgasbord, or with cold cuts, quiches and pickled fish. Also wonderful to take on a picnic.
Cake Directions: Mix dry cake mix with dry strawberry flavored jello. Add oil, eggs, coconut, and milk; and beat until well blended. Stir in mashed strawberries and pecans. Bake in 3 generously greased and floured 9-inch round layer pans at 350° for 25-35 minutes, or until cake tests done. Brush cooled layers with reserved juice (1-2 tablespoons per layer) and let set for about 15 minutes to allow cake to absorb syrup. I use a Cream Cheese Frosting for this cake (one of my favorite frostings). Frosting Directions: In a large bowl, cream 1/4 cup of butter with cream cheese. Add milk and powdered sugar, mixing first by hand until sugar is blended. Then add vanilla and mix with electric mixer until smooth and creamy. Chill for about 10-15 minute before frosting cake. If needed, chill again if frosting becomes room temperature while frosting to stiffen it again.
For filling: Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan. Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickend and the apples are a bit soft. Set aside to cool. In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside. For Cake: Preheat oven to 350°. Grease and flour a 9x13 baking dish. Set aside. Cream butter and sugar until light and fluffy, about 3 minutes. Add applesauce and vanilla and mix till combined. Add the eggs, one at a time, beating well after each addition. Sift the dry ingredients together. Add the dry ingredients to the batter in three parts alternating with the yogurt in two parts, beginning and ending with the dry ingredients. Beat until just combined. Spoon half of the batter into the prepared pan. Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible. Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter. Sprinkle the rest of the brown sugar cinnamon mixture over the top. Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean. For Glaze: While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency. When the cake comes out of the oven, immediately but carefully pour onto hot cake. Try to pour as evenly as possible. You might have to pick up the cake and tilt it to spread the glaze evenly. I even poured some out that pooled at the corners and repoured that over the top. Let the cake sit for awhile for the glaze to set.
Bring water, raisins, salt, cinnamon stick and lemon rind to boil; stir in rice. Reduce heat to low; cover and simmer until liquid is almost all absorbed, about 20 minutes. Combine cream and sugar; stir into rice mixture. Cook gently over low heat until mixture is creamy. Whisk a little hot rice mixture into egg yolks, then stir yolk mixture back into pan. Cook over med-low heat until mixture thickens, about 1 minute. Remove from heat and stir in vanilla. Just before serving, remove cinnamon stick and lemon rind. Sprinkle with ground cinnamon if desired.
Fill machine with cold water up to water level for desired number of cups. Do not cover safety valve hole with water. Fill brew basket to rim with coffee. For 9 cups, remove the reducer from the brew basket and fill entire basket. For 3 or 6 cups, use the reducer as follows: long stem facing down for 3 cups; short stem facing down for 6 cups. Clean off excess grounds from brew basket rim and o-ring. Close and tighten down knob as far as possible. Close steam valve. Place machine on high heat and put a carafe under valve to catch coffee. Coffee will begin to drip out slowly after 3-10 minutes, and appear very dark. As brewing process continues, stream will become strong and steady, and coffee will lighten. When coffee stops and becomes noisy, close coffee valve and remove carafe. If you are making cappuccino, close valve and let steam build up. Put cream or milk in cup and open steam valve to froth.
In a 2 - 3 quart sauce pan, cook the green beans in well salted water until a little past crisp. We like them al dente, not mushy and not crispy. Drain and let rest in colander a minute. In the saucepan, add the olive oil and garlic and sautee one to two minutes. Add remaining ingredients and heat throughly. Toss with green beans. **These are definitely better the next day after marinating so you might do well to make tons and eat the majority the next day.
Blanch the peas in a saucepan with boiling salted water for 1 minute. Drain and plunge them into a bowl of ice and cold water to stop the cooking. Drain peas well again. In a large skillet, melt the butter with the zest. Add the peas, then salt and pepper to desired taste. Heat the peas over moderately low heat until they are hot, stirring occasionally.
Saute onions in butter. Add remaining ingredients and stir until heated through and cheese is melted. Serve with Scoops or tortilla chips.
Preheat oven to 450°. Grease four 1-cup ramekins with butter or cooking spray. In a big saucepan, melt butter over medium heat. Stir in onions and celery until coated with butter. Decrease heat to low, cover, and cook for about 15 minutes, or until the vegetables are soft. Stir in the Cajun seasoning; cook 1 minute. Stir in the flour, baking powder, salt, and cheese; increase heat to medium and cook, stirring constantly, until the cheeses melt. Whisk in 1 1/2 cups of cream, then the egg yolk, then the remaining 1 1/2 cups cream. Whisk over low heat until the mixture is cream and slightly thickened, about 5 minutes. Stir in the green onion, then gently fold in the crabmeat to avoid breaking it up. Spoon 1/4 of the mixture into each prepared ramekin. Sprinkle 1/4 cup panko over the top of each ramekin. Place on a rimmed baking sheet or in a baking pan and bake for 20 minutes, until the mixture is bubbly and the bread crumbs are golden brown; serve immediately. Tip: can use half lump crab meat and half crab claw meat, for more intense crab flavor.
Combine beans, corn, soup onions, sour cream, cheese salt and pepper. Transfer to a greased 2 qt casserole dish. Sprinkle with French fried onions. Bake , uncovered at 350 for 25 to 30 minutes or until heated through.
Fill a large pot with salted water and place over medium-high heat. Add the octopuses and the potatoes and squeeze the juice of one lemon into water. Bring the water to a boil and cook for 30-40 minutes, or just until the potatoes are cooked through; the potatoes and octopuses cook at the same rate. Check for doneness by inserting a small, thin bladed knife into one potato. Remove the pot from the heat and let the octopuses and potatoes cool in the water for about 30-40 minutes. When cool, remove the potatoes from the water, cut them into 1/4 inch cubes and transfer into a large bowl. Remove the octopuses from the water and cut them into 1/2 inch pieces. Add the octopus pieces to the bowl with the potato. Add the olive oil and the juice from the other lemon to the bowl. Toss and season with salt and pepper to taste. Top with parsley leaves. Serve at once, from a large bowl or divided among salad plates.
Soak toothpicks in water for 15min. drain. Preheat grill. Wrap 1 piece of chicken and i piece of jalapeno pepper in each slice of bacon. Secure the wrap with toothpick. Sprinkle with greek seasoning. Grill chicken pieces on the rack of an uncovered grill directly over medium coals for 10 to 15 min. or until chicken is no longer pink. Turn occasionally and sprinkling with greek seasoning. Serve with salad dressing or sauce.
Heat a large skillet to medium high. Brown the beef in the skillet for a minute, then add the garlic and onion. Once the meat is no longer pink, drain. Add the chili powder, chipotles, tomato sauce, and salt. Heat over medium until ready to serve on warm tortillas or taco shells with desired toppings.
Set rack in top third of oven, then preheat broiler. Put chilies on a cookie sheet and broil until skin is blistered and charred, about 5 minutes per side. Transfer chilies to a deep bowl, cover with plastic wrap, and set aside until cool. Peel, stem, seed, and chop chilies, then set aside. Heat oil in a skillet over medium heat. Add onions and garlic and cook until soft, about 5 minutes, then add tomatoes and cook until liquid evaporates, about 4 minutes. Add squash blossoms, epazote (if using), and reserved chiles, and season to taste with salt and pepper. Cook, stirring, until blossoms soften and wilt, 1 1/2-2 minutes. Transfer to a medium bowl and set aside until cool. Add monterey jack and toss until just mixed. Set filling aside. If using masa. Form masa into 20 1 1/2'' balls, then loosely cover with plastic wrap. Lay a sheet of plastic wrap over base of a tortilla press, draping it over the sides. Place 1 ball of masa on plastic, slightly off-center of the press, towards the hinge. Lay another sheet of plastic wrap over masa, draping it over sides, then close press to flatten masa into a tortilla. Set plastic-covered tortilla aside. Repeat process, draping press with plastic and pressing out tortillas with remaining balls. Place 1 tortilla at a time on a flat surface and peel off 1 of the sheets of plastic. Put 2 tablespoons of the filling on half of tortilla; then, holding plastic with one hand, fold other half of tortilla over filling to form a half circle. Press edges together to seal, then set quesadillas aside. Lightly grease surface of a large cast-iron skillet with a little lard, then heat over medium heat until hot. Working in batches, remove plastic from quesadillas, then fry quesadillas until crusty and dark brown in patches, about 4 minutes per side. Serve hot.
Note on Italian dressing: I use about 1/4 cup for marinating, but discard most of it after marinading. I list 1 T. in the ingredient list so that the nutrition facts more accurately reflect what is eaten and what is discarded. Marinate shrimp in about 1/4 cup Italian dressing. A Ziplock bag is handy for this step. **You'll be discarding most of the marinade later. While shrimp is marinating, heat oven to 400 degrees. Cut cherry tomatoes in half. Toss tomatoes with olive oil and garlic salt. Place tomatoes in shallow metal roasting pan, cut sides UP, which will help tomato juices to evaporate. Roast 30 minutes until bottoms start to caramelize and have bits of black (metal pans helps achieve caramelization during roasting). When tomatoes are done, push them toward the center of the pan and place shrimp around the outside of the pan. Discard marinade. Continue to roast tomatoes and shrimp about 4-6 more minutes, depending on the size of your shrimp (turn once after 2 minutes). Cook pasta according to package directions. Drain and reserve 1/2 cup pasta water. Toss pasta with cooked tomatoes and shrimp. Use the reserved pasta water to clean up any bits in the roasting pan, and then add this flavorful water to the pasta as well. Toss everything with basil leaves and romano cheese. Serve.
Preheat oven to 400 degrees F. Grease a 9 x 13 baking dish. Cook sausage, bell pepper, and onion in a 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1-1/2 cups of the cheese. Add Bisquick, milk, pepper and eggs; stir until blended. Pour into baking dish. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes. NOTE: If making 1/2 recipe of the Breakfast Pie, bake in a greased 9-inch pie plate for 30 to 35 minutes.
Place butter, milk, and cocoa powder in a saucepan over low heat. Stir mixture until all the butter has just melted. Remove from heat and add the vanilla and salt. Sift in the confectioner's sugar and ground coffee. Mix until smooth. Cool to room temperature and frost away!
Heat oven to 400°F Heat oil in oven-proof skillet. Cook pork chops 5 minutes or until browned on both sides. Stir in remaining ingredients. Heat to boiling. Bake, uncovered, 30 minutes or until pork is no longer pink in center. Stir beans around chops once during baking.
In a saucepan, warm the heavy cream and butter on low heat, only to melt the butter. Slowly add the warm cream mixture to the matcha and whisk or stir until there aren't any lumps. Set aside. Rough chop the white chocolate. Melt, either by placing in double boiler with hot water that has been brought to a boil & turned off, or on extremely gentle direct heat in a covered saucepan. If you use direct heat, do not wait until fully melted. Remove when partially melted & stir until fully melted. Return to heat only if absolutely necessary. Once the chocolate has melted completely, pour in the matcha cream and mix well. If the chocolate starts to separate or look grainy add in a tablespoon of hot water and the chocolate mixture/ganache will come back together. Add another tablespoon if needed. If you want square truffles, spoon the ganache into a silicone ice-cube tray. To get a smooth and even surface, scrape off the top of the mold. Put the molds into the fridge for about 4-5 hours to solidify the ganache and then carefully pop the cubes out of the molds. If you want round truffles, refrigerate the ganache for at least 1/2 hour. Remove and with two spoons, scoop 1-in balls of the ganache onto a baking sheet. With your hands, roll the balls into smooth, uniform shapes. Now, you get creative. If you wish to coat in chocolate, do so. If you like simplicity & the stark taste of matcha, sift some matcha on a plate and coat each truffle. You can mix the matcha with some confectioner's sugar if you wish. Decorate further as you choose (for instance, sprinkle with crushed raspberry powder). Keep the truffles refrigerated.
Combine olive oil, 3 ounces lemon juice, 1 1/2 tablespoons garlic, 1 teaspoon oregano, salt and pepper to your taste, and the beef tenderloin in a zipper top bag. Allow meat to marinate 2-3 hours. In a sauce pan, melt butter over medium heat and add remaining 1 ounce of lemon juice, 1/2 tablespoon garlic, and 1 teaspoon oregano, stirring well. Set aside. Remove tenderloin from zipper top bag and discard marinade. Broil tenderloin for 10-15 minutes or until it reaches desired doneness. Top with warm butter sauce.
Heat berries in a large pot until boiling. Add lemon juice and boil for 2 minutes. Add sugar gradually. Stir well. Bring to boil and boil for 10 minutes. Remove from heat. Stand for 2 minutes. Pour in sterilized jars and seal.
Mix flour, salt and pepper in bowl. Set aside. Place buttermilk in seperate bowl. Heat oil for frying and dips chicken strips in flour then in buttermilk and then in flour again. Place in hot oil and fry until lightly golden brown. Remove strips and drain. Place all BBQ sauce ingredients in a small sauce pan and simmer on low stirring frequently for 20 minutes. Let sauce cool. Dip one chicken strip in sauce at a time and place in a baking pan that has been sprayed lightly with a non stick spray. Place in a preheated oven at 350 and bake for 20 minutes.
Melt butter in large saucepan over medium heat. Saute the onion, ginger and garlic in the butter until the onion is soft, about 3 minutes. Place half the pumpkin, the coconut milk, milk, curry paste, and thyme into a blender. Add the onion mixture and puree until smooth. Pour soup back in the pot, add the remaining pumpkin, and continue to cook over medium heat until it is heated through but not boiling, about 3 minutes. Season with lime juice, salt and the pepper to taste. Adjust the seasonings. Serve hot. Scatter a few chopped peanuts over each serving.
Coat six 10-ounce ramekins with butter and dust with caster sugar. Turn them over to remove excess sugar. Heat the milk to boil. Set aside. Whisk the egg yolks and the caster sugar together until fluffy. Fold in the flour and then the melted butter. Gradually add hot milk to the mixture. Add the Grand Marnier. Whip the egg whites and 1 oz sugar until soft peaks form. Slowly fold the egg whites into the hot mixture. Fill prepared ramekins and bake in oven at 175C/350F for 25 minutes. Serve immediately.
Preheat oven to 200 degrees. Brush beef with oil and rub parprika over the entire roat. Season with salt and pepper. Roast beef for 20 minutes. Meanwhile, mix all ingredients except the sour cream in a bowl. Remove beef from oven, cover with mushroom mixture. Roast for a further 20 minutes on medium heat. Remove beef from pan leaving behind the mushroom mixture and cover to rest. Add the sour cream to the mushroom mixture and stir well to combine. Slice your beef and serve with lashings of mushroom gravy - divine!
Cut the meats into cubes. In an electric mixer, with the blade accessory, put meat cubes and crush them, but not too thinly. You can use a processor with Pulse. Put the meat in a salad bowl, pour the cognac, add the thyme leaves, the nutmeg, salt (not too much because of the bacon) & pepper ; mix everything and leave for 15 minutes. Add the 2 eggs to the meat and mix to obtain an homogeneous mixture ; put it into a pate terrine, smooth the surface and display the bayleaves on. Cover with the terrine lid. Put the terrine on the oven baking tray in which you must always keep some water during the baking time (this is called "bain marie"). Bake in pre-heated oven at 180°C / 350°F for 1 h 30. Let it cool down then keep in fridge for at least 12 hours before serving. Serve with French bread and cornichons (gherkins).
Combine all ingredients in a saucepan. Bring to a boil and reduce heat and simmer 20 minutes. Let cool then pour mixture into an electric blender or food processor and process until smooth. Refrigerate sauce up to one month.
Remove the bone from the salmon, leaving two triangular fillets with the skin intact. To make the curing mixture, mix together the Maldon Crystal Salt, sugar and peppercorns,juniper berries and the gin. Place the salmon, skin side down, on a board and place half of the curing mixture over the surface of each fillet, pressing it well into the flesh. Now cover each fillet with the chopped dill. Place one fillet on top of the other to make a sandwich with the dill in the centre and the skin on the outside. Wrap tightly in Clingfilm and place on a shallow dish or plate. Place a plate over the top and weight with a heavy tin. Put in the fridge for 24 - 48 hours turning the gravalax twice during the curing time. Unwrap the gravlax and slice thinly Serve with rye bread and a sauce made from equal quantities of mayonnaise and wholegrain mustard mixed with a little sugar and chopped dill.
Preheat oven to 380°F. Peel the potatoes and cut in to 1 inch cubes. Put the potatoes and onion wedges into a pan, cover with cold salted water and boil for about 10 minutes, or until just cooked. Drain and pour in to a shallow buttered ovenproof dish, season with salt and pepper and pour over the cream. Sprinkle with the cheese and cook for 15-20 minutes until golden and bubbling.
Season fish with salt and pepper. Heat 1 TBS Olive oil in a saute pan at medium high heat. Add fish and cook for about 4-5 minutes on each side or until fish is cooked through. Combine oranges, fennel, lemon zest, and 1 TBS olive oil in non-metal bowl. Season with a sprinkle of salt and pepper. Serve with fish. Enjoy!
Place water on to boil for pasta. In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest. Salt water when it boils then cook cappellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.
Combine mix ingredients and measure out 1/3 cup (or use 1/3 cup recipe #243518). Combine 1/3 cup mix with additional ingredients. Mix well and cook until thick.
Directions Preheat oven to 200°. Line a cookie sheet with parchment or waxed paper. Place as many pretzels on the cookie sheet as will fit. Top each with a Hershey's Kiss or Hug. The Hugs chocolates melt faster than Kisses. Place in oven and remove when candy begins to soften just enough to press an M&M candy or decoration into softened candy. Top each with a holiday M&M or decorative candy of choice. Allow to cool completely and then place in freezer for 15 minutes to firm up chocolate. Remove from freezer, place pretzel candies in airtight container and store in freezer until ready to use. *Any small shaped pretzel can be used, such as square, waffle-shaped or round. *Serve for any holiday or event by changing the color of the M&M candies to colors consistent with the celebration.
Set oven to 375 degrees. Grease a 13 x 9-inch baking dish. Break the uncooked spaghetti in thirds. Cook the spaghetti in a large pot of boiling salted water until JUST al dente; strain then toss with 2 tablespoons butter. Spread warm pasta into the bottom of the baking dish. In a bowl combine milk, eggs, garlic salt and black pepper until well combined; pour over the spaghetti. Sprinkle 1-1/2 cups (or to taste) mozzarella cheese over the milk mixture. Sprinkle about 1/3 to 1/2 cup parmesan cheese on top of the mozzarella cheese. Bake for 15 minutes. Remove from oven then drizzle with the spaghetti sauce. Sprinkle the cooked sausage meat over the sauce; return to oven for about 15 minutes or until thoroughly heated through. Sprinkle with about 1-1/2 cups mozzarella cheese and return to oven for 3-4 minutes or until melted.
Combine bread, tomatoes and basil in large bowl. In food processor with metal blade, chop garlic and salt. Add rosemary, hot pepper flakes and vinegar. Add olive oil in a stream to emulsify. Toss bread mixture and dressing. Allow to stand for at least 20 minutes so the bread can absorb the dressing.