HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare rigatoni according to package directions; drain. Meanwhile, heat olive oil in large skillet over medium-high heat. Saute garlic, lamb, and bell pepper until the lamb is tender, about 3-4 minutes. Increase to high heat. Deglaze pan with wine and cook until most of the liquid has evaporated. Add tomato and sprig of rosemary. Simmer for 15 minutes. Remove from heat and stir in cream, salt, and pepper. Return pan to heat and reduce to medium. Cook until just heated through. Toss with hot rigatoni. Garnish with Parmesan, rosemary, sage, and oregano. Serve immediately.
Slice potatoes into quarter inch rounds and toss with salt and pepper. Slowly heat cream and cheese together until thoroughly melted. In a deep casserole dish layer half the potatoes. Cover with half the cream mixture. Repeat. Cover and bake at 350°F for one hour. Sprinkle top with chives or parsley.
Dissolve sugars in cream or water and boil to the thread stage (228F), stirring occasionally. Add butter and pecan meats; cook until syrup reaches the soft-ball stage (240F), or when a small amount of the mixture forns a soft ball when dropped in cold water. Cool without disturbing, then beat until somewhat thickened but not until it loses its gloss. Drop by tablespoons onto a buttered cookie sheet. The candy will flatten out into large cakes.
Place apple cider in a small saucepan over high heat and reduce to 1/2 cup; remove from heat and reserve. In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and 1/2 teaspoon cinnamon. Using an electric mixer fitted with a paddle, mix together the butter, 1 cup granulated sugar and the brown sugar, until creamy. Mix in eggs one at a time. Mix in vanilla, buttermilk and reserved cider. Scrape down bowl and add sifted flour mixture. Mix just until blended. Remove bowl from mixer, add apple, and mix well by hand. Cover and refrigerate for 30 minutes. On a lightly floured work surface, roll out dough to a rough disk about 1/2-inch to 3/4-inch thick. Cut dough using a 2 1/2-inch doughnut cutter. Reserve &#8220;holes.&#8221;. Fill a wok or deep fryer with oil and heat to 300 degrees. Putting three or four doughnuts in at a time, fry until deep golden brown on each side, about 5 minutes total. Drain on a platter lined with paper towels. Fry holes separately. In a small bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon. Dust doughnuts with cinnamon sugar and serve warm. If desired, serve with Blueberry Ginger Jam (Recipe #403679) for dipping or spreading.
Preheat oven to 375 degrees F. Arrange the pears, cut side up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Bake 20 minutes, then remove from oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half. Return to oven and roast until they are tender and cheese is soft, about 10 minutes. Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes; chop. When the pears are cooked, transfer them to a serving plate and sprinkle with toasted walnuts. Serve hot.
Preheat the oven to 350A°. Coat a 9" baking pan with cooking spray. In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy. Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla. Add the flour, baking soda and salt, and beat until smooth. Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely. Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake. Refrigerate in an airtight container for up to 4 days.
Peel potato and boil until tender. Let cool and place in food processor. Cut crust from bread. Rinse the bread under cold water and squeeze out excess water. Place in food processor with potato. Clean garlic cloves and crush with garlic press or side of a knife. Add to food processor. Add lemon juice, olive oil and vinegar. Process until smooth and creamy about 20 to 30 seconds. Refrigerate. This sauce keeps very well in the refrigerator for one week. Serve with meat, fish or vegetables. This also works as an appetizer with fresh vegetables or crackers.
-------Stuffing----------. Combine rice and sour cream. Set aside. In a frypan melt butter. Add shallots and caramelize. Add wine and deglaze pan. Add apricots, let them plump up a bit and absorb some wine. Add walnuts allspice, cumin and dry mustard. Bring to bubble, simmer 2 or 3 minutes, while stirring. Add rice and sour cream mixture. Simmer just until rice and sour cream are heated. Stir well and set aside. I have made this stuffing with mushrooms instead of apricots (because I didn't have apricots around). It was almost as good. ---------Roast Salmon----------. Wash and scale salmon, remove fins. Dry thoroughly with paper towel. cut lemon in half and sprinkle juice of half lemon on inside of cavity. Sprinkle cavity with salt and pepper. Place the salmon on a large piece of heavy duty aluminum foil, set on a cookie sheet. Fill the cavity with stuffing. Any stuffing left over can be circled around the outside of the salmon. Sprinkle the top of the salmon with the juice of the 2nd half of lemon. Dot the top with butter. Wrap the aluminum foil tightly as if to freeze. Bake in 450°F oven for 45 minutes for a 5 or 6 lb roast or about 10 minutes per inch of thickness. If you would rather, omit lemon and replace with 1/2 cup of dry white wine. Drizzle 1/4 cup wine on cavity before stuffing and the other 1/4 cup over the stuffed fish- Dot with butter and wrap.
Dip the mushroom caps in flour, then in beaten egg. Roll in fine bread crumbs. Place on a plate and lightly season with salt and garlic powder. Heat oil in a large frypan and deep-fry the coated mushroom caps in hot oil for about 1 minute, or golden brown on the outside. Delicious!
Blend all together and freeze in either 3 ounce paper cups or ice cube trays. Microwave just a few seconds before serving.
Soften butter and cheese. Mix with other ingredients. Spread on muffin halves. Place on plate and freeze. When frozen transfer to zip-lock type bag, and keep in freezer. When ready to serve, cut into 4 or 6 triangles from each muffin half, depending on how many people you have. Bake at 350 degrees until lightly brown, about 10 minutes.
Preheat oven to 350 degrees. Saute mushrooms, leeks & salt in butter until softened. Add white wine & simmer until liquid is absorbed. In mixer bowl with wire whip attachment or by hand, combine mascarpone, cream cheese & garlic powder. Stir in shredded chicken & cilantro. Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel. Remove one phyllo sheet to a flat surface & spray lightly with non-stick cooking spray. Sprinkle with about 1 teaspoon bread crumbs. Remove second sheet, lay over the first sheet, spray & sprinkle with bread crumbs. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel). Using knife or pizza cutter, cut stack of layered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares. Repeat steps 3 & 4 until all of the phyllo sheets have been used. Fill each cup about 2/3 full with chicken & cheese mixture. Fill cups the last third with mushroom & leek mixture. Sprinkle the top of each cup with remaining breadcrumbs. Bake uncovered at 350 degrees for 25-30 minutes. Cool for 5 minutes before removing from muffin tin.
Pour all the ingredients, except the overproof rum, into a cocktail shaker and add some ice cubes. Shake and strain over ice in a large hurricane glass. Top with the overproof rum and decorate with wedges of pineapple.
Wearing latex gloves slice jalapeno peppers but discard ends. Place them in a colander and rinse under cold water; set aside to drain. In a large saucepan combine white vinegar, water, sugar, salt and garlic; stir and bring brine to a boil. When brine is boiling and salt & sugar dissolved, add peppers. Reduce heat to medium and cook for 10 minutes or until soft but not mushy and have a little crispiness to them. Using a slotted spoon, fill up prepared jars with peppers, leaving about 1/2-inch head space. Pour brine in a colander sitting over a bowl to collect liquid. Discard seeds and pour brine to cover jalapeno peppers. Place prepared lids and apply screw bands; finish canning process.
In a very large bowl, combine the 2 packages of milk chocolate chips, the one package of semisweet chocolate chips, both jars of marshmallow cream, 2 teaspoons of vanilla extract, the Irish Cream, and nuts if you are adding them. Set this mixture aside. Line a 10-x-15-inch pan with foil and spread lightly with butter or margarine. In a medium sized saucepan, combine 4 1/2 cups of granulated sugar, 1 can of evaporated milk, and 1/2 pound of butter. Bring to a gentle boil over medium heat first and then cook slowly, stirring constantly for about 10 minutes. Pour the milk mixture into the very large bowl holding the chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer. Pour the fudge into the prepared pan and chill until set.
The zucchini should be cut into 1-inch by 4-inch individual strips. Whisk flour and olive oil together then add enough water to make a thinnish batter. You don't want it too thin. Season the batter with salt and pepper and let set 30 minutes before folding in whites. Season all the seafood and vegetables with salt and pepper. Then dip seafood in batter and let excess drip off. USE lots of paper towels. Now preheat the oil and fry fish in batches starting with calamari and finish with sea bass. After each batch let oil return to frying temp before doing next batch. Now dip the veggies and again let excess drip off and then fry until golden brown. About 3 to 4 minutes. Watch your temperature and the vegetables. Drain all fried items on paper plates. Taste and season as needed. Emeril suggests using two fry pans to speed up the process. Do not try that unless you have done lots of frying. It's too easy to get hurt with hot grease. If there are two of you doing this, give it a shot. Spoon the Marinara sauce over the bottom of a large platter then pile the fried seafood and vegetables on top of the sauce. Garnish with drizzles of aioli, cheese and parsley. Dig in and be a Roman -- .
Combine the ingredients for the dressings, set aside. Heat a small amount of olive oil in a frying pan. Saute mushrooms until soft. Add the mushrooms in with the salad greens, pour over dressing. Toss to coat.
Slice tomato fairly thin, between a quarter and half an inch. Place on parchment and sheet pan, drizzle with olive oil, sprinkle salt, pepper, oregano and basil and place under maxi broil in middle of the oven (same position that you would use to bake anything else). After about 5 minutes, flip tomato slices, drizzle more olive oil and sprinkle more pepper, oregano and basil. Bake about 5 more minutes. Toast the bread, spread on mayo, and put 2 or 3 slices of tomato on one slice and swiss cheese on top of tomato. Grind a little more pepper and place under broiler to melt cheese. Place other slice of bread on top and enjoy!
PLAIN: Preheat oven to 350°F. Fill crust(s) with dry beans or marbles and bake 10 minutes. Combine eggs and yogurt, set aside. Sweat onions in butter or oil, season with salt, pepper and nutmeg. Put bacon and onion into crust(s), pour egg mixture over, sprinkle cheddar on top. Bake in 350°F oven for 40 minutes. Note: If you want to freeze quiche, bake only 20 minutes. Cool, package and freeze. To finish, bring to room temperature and finish baking at 350°F for 10 minutes. Serve lukewarm/room temperature. FANCY: Feel free to add cooked broccoli, spinach, ham, artichoke hearts, crab, or whatever you want, Bear in mind though, the additions increase the amount of the filling. You may need more crusts!
Preheat oven to 350°F Spread whole almonds on a single layer on a rimmed baking sheet, and spread sliced almonds in a single layer on another rimmed baking sheet. Toast in oven until brown and fragrant, 7-10 minutes (sliced ones will brown more quickly). Let cool. Place bread in a bowl, and cover with cold water. Let stand 10 minutes. Squeeze out liquid and discard. Puree half of each of the whole almonds, bread, peeled cucumbers, and garlic in blender. Add half of each of the oil and lemon juice and puree. Transfer to a large bowl, and repeat. Stir in buttermilk, salt and pepper. Add water; if a thinner consistency is desired, add more water. Pass through a medium sieve. Refrigerate at least 1 hour, or overnight. If desired, thin with water before serving. Serve cold. Drizzle with oil, and serve diced cucumbers, tomato, scallions, parsley and sliced almonds on the side.
Peanut butter layer: Heat peanut butter in micro just to soften. Stir in powdered sugar till smooth. Pour and spread into prepared pie shell. Stir together sugar, cornstarch and salt in 2 quart pyrex measuring cup. Combine egg yolks and milk add to dry ingredients. Cook in micro, whisking occasionally, until mixture comes to a boil and thickens. Microwave for 1 minute more. Remove from micro, whisk pie mixture smooth. Whisk in butter and vanilla. Add 1 cup chocolate chips, stir until chips are melted and mixture is well blended. Pour over peanut layer. Refrigerate for 3 hours or overnight. Garnish with your choice and do enjoy! :).
Cook rhubarb in 1 cup water for 5-10 minutes. Add jello and sugar; stir until dissolved. Cool until thickened but not set. Add celery and nuts. Chill until firm. For a dessert, substitute 1 cup miniature marshmallows for celery.
In a large pot, Brown Onions, Celery, Green Peppers, and Bacon. Add Chicken Stock, Salt, White Pepper, and Thyme. I usually let it simmer for 20 minutes to make sure the vegetables are well cooked. Add Potatoes and Corn. Simmer 30 minutes. In a separate pan, melt butter and add flour. Add Half & Half, slowly, in increments while whisking together to make smooth. Add the Half & Half mixture to the soup. Cook 10 Minutes. Enjoy!
Marinate chicken breast pieces in teriyaki sauce with ginger and garlic added, approx 1 hour. While chicken in marinating, whisk together dressing ingredients -- and set aside on counter. Place chicken in saute pan with approx 1/4 cup of marinade and stir fry until chicken is cooked and marinade is absorbed. (the chicken takes on a dark color). Place greens on plate and top with the remaining salad ingredients, adding chicken last. Serve with dressing. Times do not include marinating.
Fry off the onions, garlic and chicken in a large pot. Add potatoes and cook for about 5 minutes. Mix curry powder in hot water, and add to the pot. Stirring often, cook for 5 minutes on a medium heat. Add the crushed tomatoes. Mix well, and bring the entire mix up to a reasonably high heat. Turn down the heat and allow to simmer, partially covered for an hour. If sauce seems a little runny, add 10 minutes If sauce looks a little dry, add a little water. Allow to sit for 5 minutes for the sauce to thicken up. Serve with white rice.
Sift flour and rub in butter. Then add salt and wattle seed. Make a well in the centre and pour in the milk. Stir until combined. Knead for a few minutes and mould into a flat ball. Cut 2 slits in the top, brush with a little milk and bake in a preheated oven (200C) for 30 minutes.
Combine potatoes, flour, rosemary, dill, basil, mozzarella, colby-jack, parmesan, salt, pepper and paprika in a large bowl. Mix well and set aside. Melt butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring, for 2 minutes. Add green onions and garlic and cook, stirring, for 1 minute more. Add pimentos, potato mixture and milk to skillet and stir well to mix. Cook just until milk begins to bubble. Reduce heat, cover, and cook, stirring occasionally, until potatoes are tender, about 40 minutes. Don't worry if this sticks a little. As long as it hasn't scorched, just stir it up and the sauce should be fine.
Preheat oven to 425. Lightly coat cookie sheets with nonstick cooking spray. Whoopie Pies: In a mixing bowl, beat sugar and oil until crumbly. Add eggs and beat well. In separate bowl, combine flour, cocoa, baking soda and salt. Gradually beat flour mixture into sugar mixture. Add milk and mix together well. With lightly lightly floured hands, roll dough into 1 1/2" balls. Place balls 2" apart onto cookie sheets lightly sprayed with nonstick cooking spray. Flatten balls slightly with bottom of lightly greased flat-bottom glass. Bake at 425 for 5-6 minutes or until tops are cracked. Cool for 3 minutes before removing to wire racks to cool. Filling: In a mixing bowl, beat together butter and confectioners' sugar. Beat in milk and extract until fluffy. Pipe filling using pastry bag (or spread w/ knife) on to flat bottom of cooled whoopie pie and top with another whoopie pie to make a sandwich.
Spread mayonnaise on bread. Stack ham, turkey, bacon and cheese into sandwich. Spread butter on sandwich. Grill until lightly brown. Serve with bbq sauce for dipping.
Preheat oven to broil. Brush olive oil on slices of bread and toast for 2-3 minutes. Remove toast and cool slightly. Using small butter knife, spread avocado, like butter, onto each bread slice. Season each slice with garlic salt and pepper. Cut tomato in half and slice down in 1/2 moon slices, 5 slices per half. Place on top of seasoned avocado bread slice. Cut fresh mozzarella the same way as tomato, yielding 20 slices. Place on top of tomato. Put under the broiler for an additional 3 minutes, until cheese in melted.
Drain pineapple and apricots; reserve 1/2 cup of the pineapple syrup; combine reserved syrup and wine. Trim sponge cake to size of deep glass serving dish; put a layer of sponge in serving dish; sprinkle with half wine mixture and top with apricots. Pour over half the custard mixture and put remaining sponge layer on top, sprinkle with remaining wine mixture. Next add the pineapple pieces and pour over remaining custard mixture and refrigerate for 1 hour - can be done the day before serving. CUSTARD - Mix sugar and custard powder with 2 tablespoons of the milk; put remaining milk in saucepan, bring to boil. Add a little hot milk to custard powder, then pour back into milk; stir until custard boils and thickens. Sprinkle gelatine over the 2 tablespoons of water, stir into custard until it dissolves; when custard is cool, fold in whipped cream and vanilla. TO FINISH - decorate with whipped cream, halved strawberries and passionfruit pulp.
Mix millet and chopped fruit and seeds in a mixing bowl. Add cinnamon and stir until blended inches. Melt butter and agave nectar in a pot, stirring, until runny. Pour onto dry mixture in bowl and stir until well-coated. Pour into a small pan, pat down with a spoon, and refrigerate. Or just leave it in the bowl and refrigerate. Enjoy!
Put the cream and butter in a small saucepan and heat over medium heat until the butter melts. Remove from heat and stir in the vanilla. Put the almonds, sugar, flour and zest in a medium bowl and stir to mix thouroughly with a rubber spatula. add warm cream mixture and stir with spatula until batter is smooth. Cover the batter with plastic wrap and refrigerate until THOROUGHLY chilled and thickened- preferably overnight. The batter can be made ahead and refrigerated, wrapped airtight, for 4 days. Baking the Tuiles: Preheat the over to 325 degrees and place your oven rack in the middle or lower third of the oven. You will need a rolling pin, wine bottle or some other cylindrical object to form the tuiles. They can also be formed over the bottom of a cup to make a container for mousse or berries etc. Stir the chilled batter to remix. Drop batter onto a parchment or silpat lined sheetpan, allowing 1 teaspoon of batter for each tuile. Leave 2 inches between each one. There is no need to spread out the batter- it will spread itself. You can make these larger if you want, but will have to adjust baking times accordingly. Bake the tuiles for 5-8 minutes until they spread and turn honey brown. DO NOT LEAVE THE KITCHEN- the tuiles will go from almost done to overdone in a very short time. Remove sheetpan and allow to cool for about 30 seconds. Forming the Tuiles: slide the tuiles back and forth with your fingers or a spatula to release them. Pick them up one by one and lay on the rolling pin. Press lightly on the tuile with your hand to get a nice curved shape. The cookies will mold and cool in a few seconds, so you should remove the shaped cookies as soon as you need room on the rolling pin for more. If the tuiles become cool and hard to remove from the sheetpan, put them back in the oven for 1 minute and then continue. Repeat with the rest of the batter making sure that the sheetpans cool between batches. Decorating the tuiles: Scrape the melted chocolate into a parchment cone or plastic zip-lock bag. Snip the end making a tiny hole and pipe very thin lines across the tuiles. You can also use a fork dipped into the chocolate and then waved back and forth over the tuiles. Serve as soon as the chocolate sets.
For the salad, heat a frying pan and fry the bacon for 2-3 minutes. Add the croissant pieces and a little olive oil and fry until the bacon and croissants are golden-brown and crisp. Remove from the pan and drain on kitchen paper. Place the herbs, watercress and Brie into a bowl and mix well. For the spicy pear and chilli dressing, melt the butter in a small saucepan, add the chopped pear and cook for 2-3 minutes. Add the sugar, vinegar, chilli flakes and olive oil and cook for a further 1-2 minutes. To serve, place the herbs, watercress and Brie onto a plate, top with the bacon and croissant croutons and pour over the dressing.
Pour enough warm water over the glutinous rice, mung beans and chestnuts in separate bowls to cover them completely. Soak overnight. Drain the three ingredients and combine them in one large bowl. Add the salt and five-spice and stir to coat. Pour enough warm water over the mushrooms in a large bowl to cover them completely. Let soak until softened, about 20 minutes. Drain. Discard the stems and slice the caps thinly. Pour enough water over the bamboo leaves in a large pot to cover them completely. Bring to a boil, then remove the pot from the heat, let cool slightly and drain. Pat the leaves dry and set them aside. Make the tamales: Place two bamboo leaves, over lapping each other halfway on the work surface. Place a 1/3-cup of the rice mixture in the center. Top with a slice of pork and 3 to 4 slices of mushroom. Cover with about 2 tablespoons of the rice and mung bean mixture. Fold the leaves over the stuffing to enclose it completely, then tie package closed with kitchen string. Place tamales in a large pot, pour in enough water to cover them, and bring to a boil. Adjust the heat so the water is simmering and cook until the tamale filling feels tender when you squeeze it gently, 4 to 5 hours. Replenish the water in the pot as necessary to keep the tamales covered during cooking. Drain and serve warm.
Mix sauce, sugar and mustard. Place chicken in 2 quart shallow baking dish. Pour picante sauce mixture over chicken. Bake at 400°F for 20 minutes or until chicken is done. Serve with rice.