HumbleIntelligence/food-ner-1-Million huggingface dataset:
FISH STOCK: To prepare fish stock, which will be the base of the soup, combine the ingredients listed under that heading (above) in a 4 to 6 quart stock pot. Bring to a boil, partially cover the pot, turn the heat low and simmer for 30 to 40 minutes. Strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables and fish trimmings with the back of a spoon to extract their juices before discarding them. Wash the pot and return the strained stock to it. Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes. Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve. SOUP:. Again return the stock to the pot. Add the carrots, parsnips and fish. As soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 minutes. Add the leeks and simmer 2 or 3 minutes longer. Remove from heat, lift out the fish with a slotted spoon and set aside on a platter. In a small bowl, beat egg yolks with a wire whisk; then beat in about 1/2 cup of hot soup, 1 tablespoon at a time. Pour this back into the soup in a thin stream, beating continuously with a wire whisk. With a fork, separate the fish into flakes and add it to the soup. Season with salt and pepper and reheat, but do not let the soup boil. To serve, ladle the soup into individual bowls and spinkle with chopped parsley. If you like, garnish each serving with 1 tablespoon sour cream.
In a medium sized bowl add the tuna, drained black beans, salsa, cheese, Green onions, Cabbage, Cilantro and Salt. Combine until well mixed. Separate the tuna mixture into four equal parts. Place a serving in each whole wheat tortilla. Roll the mixture up into each tortilla, allowing the ends to remain open; there's no need to tuck them. Cut each tortilla wrap in half at an angle, plate and serve.
In 2-quart shallow baking dish mix soup, salsa, water, corn and rice. Place chicken on rice mixture. Sprinkle paprika over chicken. Cover. Bake at 375°F for 45 minutes or until chicken is no longer pink and rice is done. Sprinkle with cheese.
Preheat oven to 350. Lightly grease a 10 inch tube pan with solid vegetable shortening, then dust with flour. Shake out excess flour. Measure out 2 T. of cake mix and reserve it. Place remaining cake mix, pudding mix, yogurt, oil, water, cinnamon, and eggs in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. Batter should look thick and well blended. Toss the blueberries with reserved cake mix. Pour two-thirds of batter into prepared pan. Scatter blueberries over batter. Spread remaining batter over the blueberries so that it covers the fruit. Place pan in oven. Bake cake until it is golden brown and starts to pull away from sides of pan, 45-50 minutes. Remove pan from oven and place pan on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert it onto a rack to cool completely, 30 minutes. Place cake on platter. Dust with confectioners' sugar and serve.
Cream butter and sugar. Mix flour, rind, salt and egg on high speed until a dough is formed. Divide the dough into 1/3 and 2/3 parts, wrap well in foil and chill for minimum 1/2 hour. In the meantime, heat the sugar for the filling until it caramelises to a very light brown. Heat the cream (can be in microwave) and add it to the caramel, stirring rapidly. Add the honey, heat until it reaches a rolling boil. Add nuts and stir well. Remove from the heat and allow to cool. Mix well and allow to cool. Roll out the larger of the pastry dough rolls and fit into a greased 24cm springform pan to cover the base and sides. Pour in the cooled filling. Roll out the remaining dough to form a lid for the cake. Put on top of the filling and join the edges well. Paint the top of the cake lightly with whisked egg yolk. Cook the cake at about 180 degrees for 50-60 minutes. Take the cake out of the oven and allow to cool. Do not remove outside of tin until cool! The cake should be totally cold before serving- I put mine in the fridge on the base, and only take it off the base once it's cold and the filling has set. Otherwise if the filling is still hot the bottom will sag when you pick it up.
Cut cheese into l/4 inch slices. Space cheese 3 inches apart on a non-stick cookie sheet. Sprinkle with garlic powder, to taste. Bake 5-10 minutes at 400 degrees F depending on your oven (Watch these closely; Do not overbake). Remove immediately and let cool. Store in an airtight container.
In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, liquid smoke, cayenne and black pepper. Place chicken breast or boneless thighs in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.
Heat oven to 350. Generously grease a 10 to 12 cup bundt pan; lightly coat with flour. Make cake mix as directed on package. Pour about 2 cups of batter into pan. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter. Bake 38 to 42 minutes or until toothpick inserted in center comes our clean. Cool 10 minutes before removing from pan to wire rack. Cool completely, about 1 hour. In small bowl, mix together glaze ingredients, using just 1 T of milk at first. Stir in additional milk 1 teaspoon at a time until smooth and consistency of thick syrup. Spread glaze over cake, allowing some to drizzle down side. Garnish with crushed candy canes, if desired. Store loosely covered at room temperature.
mix rice, currants, pine nuts, and diced bell pepper. add water. heat to a rolling boil. cover and turn heat down to medium low. allow to simmer for twenty minutes. remove rice from heat and let sit for five minutes. meanwhile, heat oil in a large skillet and add scallions, garlic, and chili. saute until soft. add lamb. cook until there is no pink left in the meat. drain the water and oils from the meat. turn stove down to low and add cumin, turmeric, and coriander. mix well. slowly add buttermilk while stirring. heat, but be sure the milk does not boil. serve over rice. this recipe will taste good with lamb, goat, or chicken. or leave out the meat altogether for a good vegetarian dish.
Heat green chilies, soup, and sour cream in a saucepan. Pour into 9x9 cake pan or casserole dish and add chicken. Stir to coat chicken. Pre-heat oven to 350 F and bake for about 45 minutes. Chicken is done when center is no longer pink. Serve over rice. **Use less or more sour cream depending on how spicy you want the dish to be.
Melt the chocolate over a bain-marie until smooth. Beat the egg whites to soft peaks, sprinkle the sugar, and continue beating to a stiff meringue, a minute or two longer. Beat the yolks with the orange zest in a bowl. Whisk the chocolate into the yolks. Fold in a spoonful of the whites into the chocolate mixture. Pour the chocolate into the remaining whites and fold gently to combine evenly. Pour the mousse into 8 serving bowls. Wrap well with plastic, and refrigerate at least a few hours. Serve garnished with whipped cream, chocolate shavings, and a little orange zest.
Brush tuna with olive oil and season each side with salt and pepper. Grill for 2 minutes on each side, remove from heat and slice in 16 1 oz medallions. In a mixing bowl, combine rice vinegar, salt, sugar, and both oils (sesame and soy). Pour dressing over Wakame, add chile peppers and toss. Sprinkle with sesame seeds. Boil balsamic vinegar and molasses in small,heavy pan overmedium heat. Reduce by half and cool. Combine olive oil, cilantro, salt and pepper to taste; blend in food processor until smooth. Strain through fine sieve. Keep refrigerated up to two days, but use at room temperature. Place a mound of Wakame salad on plate. Arrange tuna medallions around edges of Wakame. Drizzle olive oil and cilantro mixture on plate, then drizzle molasses mixture on plate.
Place cherries in ovenproof dish. Place cream and sherry in bowl and whip until soft peaks form. Pour over cherries. Sprinkle thickly with brown sugar. Cook under preheated grill for 3-4 minutes until sugar caramelises. Serve immediately.
Scald whole milk and let cool, add in the yeast. Beat eggs, and juice, and zest. Beat sugar and butter until fluffy continue to beat well. Add the beaten egg mixture into the beaten sugar butter mixture. Combine with the cooled scaled milk , and yeast mixture. Combine well, add sifted flour, continue adding flour until a soft dough comes together. Turn out onto a table and knead until soft, not too sticky, 5- 10 minutes. Let double in a greased bowl, covered. Punch down and let rise again. Form into braids after second rising, or put into loaf pans. Let rise until almost doubled Bake 350 degrees, until golden, 20 minutes approximately. Note; the amount of flour can be anything from 8- 12 cups, or more. but add gradually until you have a soft slightly sticky dough -- where when touched your finger comes away tacky but not sticking to the bread board.Keep your dough soft not firm --. All depends on flour and humidity and how much juice from your oranges and lemons. Can braid and place under braiding but showing raw eggs white or already coloured, eggs will cook while baking, for an Easter morning delight. Directions on making the dough, can vary, as I have done the procedure in different ways, and now we can't get fresh compressed yeast in our stores, so I use active dry yeast, usually 2 tablespoons.
Preheat oven to 350 degrees F. FOR THE YAM FILLING ~ In a large bowl, mix yams, peaches, sugar, eggs, vanilla extract & milk (or cream), blending well. Pour filling into casserole dish. FOR THE STREUSEL TOPPING ~ In a bowl, mix softened butter, flour, brown sugar & nuts, stirring until crumbly. Sprinkle topping evenly over yams & bake 30 minutes, or until slightly bubbly.
Make the Pork Balls: Place water chestnuts, scallions, pork, salt, soy sauce, and eggs in a large bowl. Mix with hands. Add bread crumbs and ginger and mix well. Chill mixture for 1 hour. Shape into 1 inch balls and roll in cornstarch. Heat 2 inches of oil to 370 degrees in a deep skillet or large pot. Carefully drop balls into oil one at a time, a dozen per batch. Fry the balls for about 1 to 2 minutes, or until they are golden brown. Break one open to make sure it is cooked through; there should be no pink left. Drain on paper towels. Reheat oil between batches. Prepare the Sauce: Place pineapple juice, vinegar, soy sauce, sugar, broth, and ginger in a saucepan and bring to a boil. Mix cornstarch with water and, using a whisk, stir into the boiling mixture. Cook, stirring, for 3 minutes. Then reduce heat to very low. Place pork balls in chafing dish and stir in enough sauce to coat.
Bring 2/3 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cool syrup completely. Puree 2 cups raspberries in processor. Pour puree through a fine strainer set over saucepan with syrup. Press on solids to extract as much liquid as possible; discard solids. Mix orange juice, and next 6 ingredients, 1 cup berries and raspberry syrup in a glass bowl. Cover; chill at least hours and up to 1 day. Strain into pitcher. Serve punch over ice.
Put pork chops in frying pan. Season with salt, pepper, thyme, and onion salt. Over medium high heat, brown chops on each side for about 7-9 minutes. Add cream of mushroom soup, put on lid an simmer for 5 minutes. I usually have mashed potatoes for the gravy-- it is wonderful!
Put onion soup mix, cream of mushroom soup, broth in crock pot. Add a can full of water, mix well. Add carrots. Rinse chicken, remove giblets and stuff cavity with onion. Cook on low heat for about 6 hours. This will vary depending on you crock pot. Check after 6 hours. Meat will be falling off bone, soup will be bubbly, and carrots will be tender. Gravy is good as is, but I like to take it out and thicken it in a skillet. Put gravy in skillet, medium heat. Mix some flour (2-3 T) with a little water (2-3 T), slowly add to gravy, stirring until thick. Serve with mashed potatoes.
Stir together flour and brown sugar in a large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 3/4 cups crumb mixture evenly on the bottom of a lightly greased 13- x 9-inch pan. Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened. Stir together granulated sugar and cinnamon. Pour sour cream mixture over crumb crust in pan; sprinkle evenly with cinnamon mixture and pecans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.
Cook pasta according to directions. Immediately rinse with cold water and drain well. Add cheese, walnuts, celery, mayonnaise, salt and pepper. Gently toss with 2 forks until the ingredients are well mixed. Refrigerate until serving. You may need to add a little more mayonnaise if the salad seems dry. Sprinkle with the parsley and serve slightly chilled. Note; This pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop. Keep in the refrigerator.
In a wire strainer press any excess moisture out of the ricotta. In a bowl, lightly beat the egg, add ricotta, and parmesan cheese. Slowly add in the 1 cup of flour, 1/3 cup at a time. Only add as much flour as you need to create a workable dough. This may be a little less than 1 cup to a bit more than 1 cup. (About 1 tbsp less than 1 cup worked perfectly for me) . Divide the dough into 6-8 pieces, and with your hands roll each piece of dough into long logs as thick as your thumb; Cut into 1 inch slices. With a fork, press down on each gnocchi so you can see groves on each gnocchi, then gently re-shape it if it got a bit squished. Gently place gnocchi on a lightly floured baking sheet. Continue with the rest of the dough in this manner; If not using immediately, place in the refrigerator. To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Scoop out of water with a slotted spoon and serve immediately with your favourite sauce!
Cut ham into large cubes. Grind cubes in food processor until finely chopped or pureed. Place chopped ham into a bowl. Place the rest of the ingredients, except for the mayonnaise and sweet relish, into the food processor and process until well mixed. Add the ham back to the processor containing the cream cheese mixture and mix until well combined. Place the mixture into the bowl and add the mayonnaise and sweet relish. Mix until well combined. Taste for seasoning and add more ketchup, mustard, relish, or anything else that you feel would meet your taste and liking. Chill at least 1 hour or more for flavors to blend (not included in prep time).
In large saucepan, combine water, milk and butter. Bring just to a boil. Stir in pasta, contents of seasoning packet, chicken, tomatoes, onions and basil. Return to a boil, reduce heat to medium. Boil, uncovered, stirring frequently 6 to 8 minutes. Sauce will be thin, but will thicken upon standing. Sprinkle white cheese on top of each serving.
Place vinegar, sugar, and sauce into the crockpot. Add about a cup of water and blend all the ingredients. Add silverside, and add enough water to cover. Cook on high for at least 4 hours, adding the carrots for the last hour. I like to leave mine simmering in the crockpot for asd long as possible, all day is best, but 4 hours is enough. To serve, cut the meat against the grain, and serve with the carrots, and some mashed potatoes, green beans, and white sauce. Yum!
Preheat oven to 375°F Grease and flour a 2 quart rectangular baking dish and set aside. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add eggs one at a time, beating well after each addition. Beat in flour/cornmeal mixture just until moistened. Stir in corn, drained pineapple, and cheese. Spoon batter into prepare pan. Bake 35 minutes until a toothpick comes out clean. Cut into squares and serve warm.
Preheat oven to 350 degrees, line three cookie sheets with parchment or nonstick baking liners. In a medium bowl, combine the oats, flour, baking soda, and salt. Whisk until well blended. In another large bowl combine the brown sugar and butter, beat with an electric mixer on medium speed until well combined. Add the eggs and vanilla and almond extracts and beat until well combined. Pour in half of the dry ingredients and mix on low speed just until blended. Add the milk and mix until just blended. Pour in the remaining flour mixture and mix until just blended. Add the nuts and mix briefly to combine. Shape the dough unto 1.5 in balls. Arrange the mounds on the cookie sheets, about 2 inches apart. Lightly dampen your fingertips and slightly flatten each mound, so they're about .5 inches thick. Bake one sheet at a time on the middle rack until the cookies are puffed and still moist-looking on top, about 11 minutes.
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Rub butter into flour until it gives a coarse mixture. Add egg yolk, breadcrumbs, parmesan cheese, salt and pepper, and water, and mix together. Add a tablespoon of water if you find them difficult to bind. Shape dough into golf ball size. Dip into slightly beaten egg white. Place in a well oiled baking sheet and bake in the oven for 25 minutes or until brown and crispy. Invert the balls as well baking this time for 5 minutes or until brown and crispy too. Serve warm with chili salsa.
Saute onions and garlic in 1/4 cup of the chicken broth. Add asparagus, potato, and remaining stock. Bring to boil. Reduce heat and simmer 15 to 20 minutes. Remove soup from heat and puree with a food processor. Return to the pan and season with the spices. Serve.
Mix sliced strawberries with water in a bowl, cover with plastic wrap and put in the refrigerator until strawberries are chilled and have softened and have given up their juices, about an hour. Beat cream cheese in a large bowl with an electric mixer until creamy. Gradually add milk and beat until well blended. Add pudding mix and beat on low speed for about a minute or until blended. Line the bottom of a 13x9 inch pan with half of the lady fingers. Lightly brush the tops of the lady fingers with some of the juice from the strawberry mixture. Top with layers of half each of the pudding mixture, whipped topping and strawberries. Repeat all layers, arranging the strawberries on top. Refrigerate at least 3 hours or until ready to serve.
Bring 6 quarts of water to a boil. Add about 2 TB salt. In a 12 to 14 inch saute pan, heat the olive oil. Add the garlic. Saute over medium heat until lightly browned, 2 to 3 minutes. Add the chile, wine and butter. Bring to a boil. Stir in the crab meat and immediately remove from the heat. Cook the pasta until tender, yet al dente, about 6 to 8 minutes. Drain well and add to the crab mixture. Return to the heat and cook briefly until most of the liquid is absorbed. Pour into a warm serving bowl and enjoy.
Have ready a large bowl of ice water. Bring a large pot of salted water to a boil. Add the asparagus and green beans; boil for 2 minutes. Add the frozen peas and boil for 2 more minutes. Drain vegetables and submerge in the ice water to stop the cooking. Pulse the almonds to a fine powder. I used the blender for this. Add the vegetables, garlic, parsley, scallions, olive oil, lemon juice, and nutmeg; puree until smooth. Note: My blender could not accommodate all of the ingredients so I needed to puree in batches. I also had to add some water otherwise it would not blend. All together I added about 1/2 cup of water and it was not too runny in the end. In a large bowl, mash the tofu with your hands until it has a ricotta-like consistency. I used a hand held immersion blender for this and it worked beautifully. Add the puree and mix well. Fold in the basil. Cover and refrigerate until ready to use.
Preheat oven to 350*. In a large sauce pan cook beef over medium heat until no longer pink. Stir in sloppy joe mix, water, tomato sauce & tomato paste. Bring to boil, reduce heat and simmer uncovered for 5-8 minutes; remove from heat, stir in pasta. Spoon half into a greased 2 1/2 quart baking dish;top with cottage cheese then add remaining pasta mixture;sprinkle with cheddar cheese. bake uncovered 350* for 30-35 minutes or until bubbly and cheese is melted.
Combine the miso, sake, mirin and sugar in a small saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer for 2 minutes, stirring. Cool completely. Spread some of the miso marinade in a glass baking dish. Add the halibut fillets, then spread with remaining marinade. Refrigerate for 12 to 24 hours. Scrape the marinade from the fish and pat dry. Brush with the oil and grill for about 8 minutes until fish flakes easily.
Combine brown sugar, flour and salt in saucepan. Add raisin and boiling water and bring to a boil. Simmer until raisins are plump and mixture starts to thicken, about 10 minutes, stirring constantly. Remove from heat and stir in lemon juice and lemon rind. Let cool completely. Pour cooled mixture into bottom pie crust. Moisten edge and add top crust, seal and flute edges. Cut small slits into top crust. Bake in preheated 400 degree Fahrenheit oven for 35 to 45 minutes or until pastry is golden brown.
With your clean hands start by adding 4 cups of water, 2 cans of chicken or beef stock and 1 can of regular tomato paste in a large pot. Place the raw hamburger in the liquid and use your hands to break all down so there are no chunks. Add dried onion, chili powder, kosher salt, garlic powder, cinnamon, parsley and cayenne pepper, black pepper and mix well. Simmer uncovered over low heat for 2 hours or until the mixture becomes thick and viscus. Stir often! Taste for seasoning and spice level; add more to suit your taste. Let cool and store in airtight containers in the freezer. This is also great served over spaghetti with extra sharp cheddar and fresh diced onions.
In a medium bowl combine melted butter with cornflake crumbs. Press half of mixture into deep-dish pie pan or 2 1/2- quart baking dish. Set aside remaining mixture. Cut Pepper Jack Cheese into 8 pieces that are 1/2 x 2 3/4 inches each. Fit each piece of cheese into a whole chile and arrange in prepared baking dish. Shred the remaining Pepper Jack Cheese and set aside. Cut remaining chiles into strips. Reserve for garnish or other use. Place rack in center of oven;. preheat oven to 350°F. In a large pot bring 3 quarts of water to a boil &. add 21/2 teaspoons or less of salt and pasta and cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and set aside. In a heavy bottomed medium saucepan add milk, sour cream and remaining cheeses. Over low heat, stir frequently until cheese is melted and the sauce is blended and smooth. Remove from heat and fold in hot sauce and pasta. Pour into baking dish. Top with remaining cornflake mixture and garnish with reserved chile strips if desired. Bake for 30 minutes until cheese is bubbly and top begins to brown. Let stand for 5 minutes before serving.
Bring a large pot of water to a boil, salt to taste, add potatoes and cook until tender, covered, 15-20 minutes or until very tender, lowering heat as needed to keep water from spilling over sides of pot. Drain and place in large bowl. Add butter, milk, sour cream, cheese, horseradish, and all seasonings (to taste), and mash together well.
Slice and split your sweet potatoes and apple between two tinfoil packages (two strips of tinfoil folded together). Top each with half the butter and brown sugar and a few dashes of cinnamon (optional). Close the tinfoil packages and put on the grill on medium/low heat for approximately 40 minutes, turning half way through. Make sure you don't burn, brown sugar doesn't taste good burnt.