HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak currents,figs and cranberries in the boiling water for 30 minutes. Season the lamb with salt& pepper. Make a mixture of the garlic, thyme,& sage and rub all over the lamb. Sprinkle the inside of the leg with orange zest. Drain fruits, reserve liquid, and spread the fruit 1/2" thick on the inside of the leg. Roll the leg from the small end, jelly roll style and tie with twine. Heat oven to 425F degrees. Place lamb in a shallow roasting pan. Add the lamb bone,carrots, celery, fruit water,orange juice and wine. Cover the pan with foil roast 30 minutes lower heat to 325F, loosely leave the foil over the roast but not sealed, and roast 45-60 minutes (or until the internal temp is 155F). Transfer lamb to a platter. Remove bone from pan& skim off the fat. Strain theveggies from the juices and put the juices in a saucepan, simmer until it has reduced to about half. Serve with the sliced roast on the side.
Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades. You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling. Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference. Makes roughly 3 1/2 cups.
*If you can't get Meyer lemons, mix equal parts fresh orange and fresh lemon juice to approximate their sweet fragrance and flavor. Preheat oven to 325°; grease a 9-inch springform pan with 3-inch sides. Crust: in a bowl, combine the cookie crumbs and butter; press into bottom of cheesecake pan and freeze. Filling: in a large mixer bowl, beat cream cheese and sugar on med-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in zest, juice, and vanilla; pour over frozen crust. Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on the counter for 10 minutes (do not turn the oven off); the cake will sink slightly. Topping: in a small bowl, combine sour cream, sugar, lemon juice, and vanilla; pour mixture into the center of cooled cake and spread out to edges. Bake for 5 minutes more. Cool on rack for 2 hours; cover and refrigerate for at least 6 hours before serving.
Cook potatoes in salted water until just tender. Drain. Cool. Cut into thick slices. Combine potato, onion, coriander, parsley, salt and pepper in a bowl. Set aside. Pat salmon dry with kitchen paper, then rub half a teaspoon of pepper on both sides of each fillet. Heat remaining oil in a large pan over medium high heat. Cook fish skin side down for 3 minutes or until skin is crisp. Turn and cook for 1 or 2 minutes more or until cooked to your liking. Take care not to over cook and dry out the fish! Transfer the fish to a plate and cover loosly. Reduce heat to low, add cranberry jelly, chilli, sugar and fish sauce to pand. Simmer for 2 minutes then add 2 tablespoons lime juice and simmer 1 minute more. Place the salmon on plates, drizzle with the sauce and serve with potato salad over a few lettuce leaves.
Preheat oven to 350 degrees. Place 1 tbsp butter in a 9 inch square or 10 x 6 inch pan. Melt in the oven about 3 minutes. Beat together eggs, milk, basil, salt, onion, and pepper. Add your filling from above. Stir in 3/4 cup grated cheese. Pour into baking dish. Sprinkle with remaining cheese. Bake 35- 40 minutes until centre puffs up and is firm. A knife inserted near the centre comes out clean. Let stand 5- 10 minutes before serving. Don't under cook as it will be runny and don't over cook as it will be dry. Makes about 24 squares. You can prepare a day or 2 ahead and reheat in oven for a few minutes until warm.
Grind together beef, pork, and veal very fine, twice. Mix meat with shallots, garlic, dill, whipped cream, eggs, and sugar. Add salt and pepper to taste, cayenne, and Worcestershire. Stir and mix thoroughly with a wooden spoon until well blended and smooth. If necessary, add a little more cream. Make into small, neat balls about 1 inch in diameter. Saute in butter very slowly over medium heat. Do not disturb them. When half cooked, about 20 minutes, set pan in moderate oven (350F). After another 20 to 25 minutes, add cream to make a thin gravy.
This to me is best in a cast iron skillet or a stainless pan vs non stick. But use what you have. A one pan dish -- In a large sauce pan, melt the butter and add the oil. Add the onion and garlic and cook 2 minutes. Add the potatoes and a little broth and cook until the potatoes start to get slightly brown and soft. This will take around 8-10 minutes. During that time add a little broth at a time for a little moisture. Then the last 5 minutes, add the artichokes, capers, s/p, scallions, and rosemary. A little broth if necessary and cook another 5 minutes until everything is soft and it resembles a nice hash. Serve with fresh slices of flank or skirt steak or a nice fillet. Chicken is also great with this too.
Bleu Cheese Garlic butter: Add butter,garlic, thyme, and seasoning to food processor or blender and puree. Add Bleu Cheese and puree. Set aside and refrigerate. Steak: Mix seasoned salt, garlic,pepper, and soy sauce to create marinade. Place steaks and marinade in a large dish and marinate for 10 minutes, turning once. Discard marinade. Spray grill with cooking spray and grill steaks for@ 6 minutes on each side for medium. When fresh off the grill,serve each steak with a TBL. of Bleu Cheese Garlic Butter on top.
Chop the garlic, almonds, and 1 cup basil in a food processor. Add 1/4 cup oil, the Parmesan, salt, and 1/4 tsp pepper. Spoon 1/2 of the pesto over the chicken and broil on a foil-covered pan for 10 minutes. Turn chicken, top with remaining pesto, and broil another 8-10 minutes. Chop the tomatos and add the remaining 2 tbs basil, 2 tbs olive oil, 1/8 tsp pepper, and the cider vinegar, and serve over the chicken.
In a large bowl, combine the chickpeas, red peppers, olives, celery, tuna, pesto, salt, and black pepper. Garnish with basil.
Cook noodles in boiling salted water until slightly undercooked. Drain and rinse; reserve in a large bowl. In a blender, mix all soup paste ingredients into a thick paste; reserve in a small bowl. In a sauce pan heat cooking oil; add soup paste, fry for 30 seconds or so. Add chicken broth; mix well. Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper. Add all vegetables into the soup mixture; cook for a few minutes or until tender. You may add more broth if a soupier consistency is desired. Adjust seasoning with salt and pepper. To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles. Serve immediately. Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth. Garnish with chopped cilantro.
In a large bowl, dissolve yeast and 1 tsp sugar in warm milk. Let stand 5-10 minutes or until foamy. Stir remaining sugar, butter or margarine, salt and egg into yeast mixture until blended. Stir in 2 cups flour until combined. Stir in enough remaining flour to make a soft dough that comes away from side of bowl. On a lightly floured surface, knead in enough remaining flour to make a stiff dough. Knead 8-10 minutes or until smooth and elastic. Clean and grease bowl. Place dough in greased bowl, turning to coat all sides. Cover with a lightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour. To make filling, in a small bowl, blend ground almonds and sugar. Stir in egg white, milk and almond extract until thoroughly blended. Set aside. Grease a 9" x 5" loaf pan. Punch down dough. On a lightly floured surface, roll out dough to a 12" x 9" rectangle. Spread almond mixture over dough to within 1/2 inch of edge. Sprinkle chopped cherries and raisins over almond mixture. Roll, jelly-roll style, starting at 1 short end. Pinch ends to seal. Place filled loaf, seam-side down, in greased pan. Cover with a dry towel; let rise until doubled in bulk. Preheat oven to 375degrees. Beat egg with milk to make glaze. Brush top of loaf with egg-yolk glaze. Bake in preheated oven 35-40 minutes or until top is deep golden brown and loaf sounds hollow when tapped on bottom. Remove from pan; cool on a wire rack. To make icing, in a small bowl, stir powdered sugar and 1 tbsp water until smooth, adding more water if necessary. Spoon icing on top of loaf; decorate loaf with toasted almonds and cherry quarters. Let stand until icing is set.
In a large stainless steel or enamel pot combine all ingredients and bring to a boil. Stir constantly to prevent scorching. Boil gently for 5 minutes. This is where I add the sugar and taste for preference. Ladle into clean hot jars leaving 1/4 inch head space. Process in a water bath canner for 10 minutes at altitudes up to 1000 feet.
Grate zucchini, no need to peel or seed unless seeds are large; sprinkle zucchini with salt; let set 15 to 20 minutes, then drain WELL. Add the beaten egg, bisquick, Parmesan cheese, garlic powder, salt& pepper to the drained zucchini and mix well, batter will not be stiff or real thick. Using a large skillet heat, add oil enough to fry patties, Drop by tablespoon to make a pattie about 2 to 3 inches in diameter, cook over mediun heat until browned on each side, about 3 to 4 minutes each side. Place patties between paper towels. Keep warm in oven until ready to serve, Enjoy.
Mix all ingredients until smooth. Pour into a sprayed 13x9 pan. Bake at 350* until the top cracks and is golden brown. APPROX 70 minutes. Is best to monitor instead of relying on the time. It's not always done in the same amount of time for me. You want it to jiggle a bit and not be too dark brown on top. Enjoy.
To Make Jalapeno Remoulade: (Note: Makes about 1 1/4 cups. For the best results, make this spicy condiment a few hours in advance and then cover and refrigerate, so the flavors have time to develop.). Whisk together all the ingredients in a mixing bowl; cover and refrigerate until needed. To Make Crab Cakes: Place the crab meat in a large mixing bowl and carefully pick through for shells; set aside. Melt the butter in a medium skillet over medium heat. Add the onion, poblano, garlic, salt, chile powder, black pepper, and cayenne and cook, stirring, until the vegetables are softened but not brown, 3 to 4 minutes. Transfer the vegetable mixture to a mixing bowl and set aside to cool for about 15 minutes. Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, and 1/4 cup of the bread crumbs to the vegetable mixture. Using your hands, gently combine the ingredients. Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should look like hockey pucks, about 2 inches thick with straight sides. Cover the cakes and chill for 20 to 30 minutes, or overnight. When you are ready to cook the crab cakes, place the remaining 1/2 cup bread crumbs in a pie tin. Dredge both sides of each cake in the crumbs, shaking off the excess. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil is hot but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown. Do not overcrowd the pan-fry in batches if necessary, adding more oil if needed. Serve immediately, with Jalapeno Remoulade.
Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes. Stir to mix in the cheese.
Roasted Chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock. Chicken Stock: To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside. Dumplings: To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like. Supreme Sauce: To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.
Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/2 cup cheese in 2-qt casserole. Cover. Bake at 350 for 40 minutes or until vegetables are tender. Stir. Sprinkle remaining onions and cheese over vegetable mixture. Bake for 5 minutes more.
Place the chicken breast in a small, oven-safe dish with lid. Top with 1/2 cup BBQ sauce. Make sure the chicken is well coated with the sauce. Add 1/4 cup buffalo sauce on top. Mix the sauce's together on top of the chicken breast. Now cover and place in the oven set at 375° for one hour. After one hour, remove the lid and the sauce should be bubbling and chicken cooked through. Now place the chicken breast on a plate and pour the sauce from the baking dish into a small bowl for dipping.
Pour the pop in a glass, and add a scoop of orange sherbet. Enjoy just like you would root beer float!
Marinate Chicken Breasts in Dressing Garlic, Crushed Red Pepper at least 30 minutes. Saute Sweet Onion, Peppers In Olive Oil until soft. Add Chicken and Sasage to pan and brown. Add Mushrooms, Alfredo Sauce and simmer 20-30 minutes Add Parmesean Cheese to tase. Add Sour Cream to taste if too spicy.
Set oven to 350 degrees F. Grease a 13 x 9-inch baking dish. Cook the macaroni in boiling water until al dente (do not cook until very soft) drain, then place into a bowl. Place the milk, flour, onion salt and garlic powder in a 1-quart jar; cover tightly and shake vigorously for 1 minute; pour the mixture over the macaroni and add in 3-1/2 cups shredded cheddar cheese; mix thoroughly to combine, then spread into the baking dish. Sprinkle with breadcrumbs then remaining 1 cup of cheddar cheese. Drizzle 1/4 cup melted butter or margarine over the top. Bake uncovered for 45 minutes or until golden brown.
1. Preheat an outdoor grill for high heat. 2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick. 3. Place on the grill, and cook until bacon is crispy. My Note: Here's what I found made them great. After slicing the peppers and cleaning them out, drop in boiling water for 4 - 6 minutes. This will pretty much take all the heat out though so if you want a punch, leave the membranes. We taste tested several cream cheese flavors. We picked 3 fav's, they were the cream cheese mixed with a powdered ranch mix, or mixed with a chipotle seasoning, or mixed with worstershire and garlic powder. (we tried 12 different flavors to get this perfect) Also, I found that 1/2 a strip of bacon was not enough - used the whole thing! And finally after you put the pepper together with cheese and bacon and toothpick - freeze it for 15 minute Then 10 minutes on the grill is perfect. After making these many times, I can tell you that you really need to make them ahead of time and put them in the refrigerator for a couple of hours or the freezer for about 15 minutes. This will allow the cheese to firm up a bit and it won't all leak out of your peppers. I also have found that if you want them hot, leave all of the membrane inside and some seeds. If you want them barely warm(like me), get almost all of the membrane out from inside the pepper and leave no seeds. I cook them in the oven on 350 for about 45 minutes. ***A low calorie version is use fat free cream cheese and wrap each 1/2 pepper with only 1/2 slice of bacon. They are just as good and only about 60 calories each!
Preheat over to 350°F. Beat sugar, butter, vanilla and brandy extracts, and egg until light& fluffy. Add flour and nutmeg. Stir until well combined. Roll dough into 1 inch balls and place on a very lightly greased cookie sheet. Slightly flatten the balls and use the end of a wooden spoon to create "thumbprints" in the tops of the balls. Bake 12-15 minutes until firm but not browned. Remove from oven and using the end of the wooden spoon, gently tap the "thumbprint" if the have puffed up at all (to create more room for icing!). Cool completely on wire racks. For the frosting, combine ingredients and beat on high with an electric mixer until light and fluffy (about 3-4 minutes). Using a star-tipped icing bag, pipe icing into "thumbprints". Sprinkle generously with additional nutmeg. Store in the fridge for up to 5 weeks (can also be frozen).
Tomato sauce: Put diced tomatoes, garlic, and chipotle peppers into a food processor or blender and blend until relatively smooth. Pour sauce into a medium saucepan, add sugar, and bring to bubbling and then simmer on medium-low while you prepare the rest of the recipe (about 15-20 minutes). Stir occasionally. Filling: Brown chorizo sausage in a large saute pan or skillet with 1 t chili powder, oregano, and cumin. Remove and set aside. Pour olive oil into the same pan over medium-high heat and add onion/bell pepper. Saute about 5 minutes, until soft. Add diced tomato and cook for about 2-3 more minutes. Stir in quinoa, chorizo, tomato and remaining teaspoon of chili powder . Mix well. Heat oven to 400 degrees. Spread half of the tomato sauce in a large casserole dish. Stuff the peppers with the chorizo/quinoa mixture and arrange them in the casserole dish. Ladle the remaining sauce over the peppers and sprinkle with the cheese. Bake covered for 30 minutes. Then uncover and bake another 5-10 minutes. Garnish with sour cream, diced avocado, and serve with refried black beans and tortilla chips or tortillas.
Put all of the ingredients except the fruit in the order recommended by your manufacturer. If you have a nuts dispenser place the fruit in there. Otherwise add the fruit when the 2nd knead has 8 minutes to go. If using the glaze, combine glaze ingredients in a small saucepan over a heat until the sugar and gelatine has dissolved. Use the pause function if you have one, at fifteen minutes into the baking cycle, brush glaze over loaf.
Preheat oven to 325 degrees F. Lightly grease one or two baking sheets. Put butter, sugar and syrup in a pan and heat gently until the butter is melted Measure all the other ingredients in a large bowl and add the melted mixture, stir until well blended. Spoon teaspoonfuls on the baking sheet (s), making sure you give them room to spread Bake them for approx 15 minutes. Leave them to cool on the baking sheet for a few moments, lift them of with a metal spatula and let them cool completely on a cake rack.
In a medium sized saucepan, sweat out jalapenos, garlic and onion, until soft. Add cilantro, cook until it is wilted. Add just enough water to cover everything, and simmer about 5 minutes. In the meantime, cut the tortillas into small pieces. Add the tortilla pieces to the simmering mixture, and allow them to simmer another 2-3 minutes. Transfer to food processor, or blender (be very careful, it's hot) and blend until puree'd. (a stick blender works best, to do this rignt in the pot). Serve hot.
Grease and line three 9"X5" loaf tins. Pre mix the flour, salt, and baking soda. Mash the bananas in the mixer. Mix in the eggs, sugar. Add the dried ingredients. Add the dried fruit nuts etc. - this is where all that extra horsepower from a good mixer comes in handy! Spoon out the mix into the three loaf pans - a scale is a handy way to get them approximately equal. Bake about 1 hour at 350°F When done, a test stick will come out clean.
Remove the stems and pits from the cherries but do not discard. Place one-half of the pits in a clean kitchen towel or freezer bag and crush them with a mallet. Keep the other half of the pits intact. In a large saucepan, combine the crushed pits, whole pits, stems, wine, cinnamon, water, sugar, lemon peel, and lemon juice. Bring to a boil over medium heat, and then cover and simmer for 10 minutes. Remove from heat and strain the liquid through a fine-mesh sieve. Return the liquid to the pan. Stir in 1 cup of the creme fraiche and all but one-quarter of the cherries. Allow to simmer over medium-low heat for 5 minutes, whisking occasionally. In a food processor or blender, puree the cherry mixture until smooth. Refrigerate until cool, and then whisk in the Asbach Uralt. Chill until ready to serve. Drizzle the remaining 1/4 cup creme fraiche atop the soup and garnish with the remaining cherries.
Place the milk in a saucepan. Bring to the boil, add the coconut, pour into a basin and leave to cool. Beat semolina, eggs and sugar into the cooled milk mixture. Place the basin over a pan of slow simmering water and stir until mixture thickens. Pour into a greased 2 lb loaf tin and bake at gas 4 for 30 minutes and then grill under medium grill until golden. Cut into bars and serve warm with slices of the kiwi and star fruit.
Position oven rack in the middle of the oven; preheat oven to 350°. Butter an 8-inch square baking pan. Whisk together the flour, 3/4 cup brown sugar, 2 tablespoons cocoa, the baking powder, and salt in a medium bowl; breaking up any large clumps of sugar with your hands. Stir in the milk, butter, and vanilla with a wooden spoon just until blended; the batter will be very thick. Transfer to the baking dish and smooth the top with a rubber spatula. Stir together the remaining 1/2 cup brown sugar and 1/4 cup cocoa with a fork in a small bowl; breaking up any large clumps of sugar with your hands. Stir in the nibs, if using; sprinkle the mixture evenly over the batter. Pour the hot coffee evenly over the batter--do not stir. Bake for 30-35 minutes, until the top layer is set and the dessert is beginning to pull away from the sides of the pan; the batter will have separated into cake and pudding layers. Cool in the pan on a wire rack for at least 15 minutes. Serve hot, warm, or at room temperature in small bowls, with whipped cream or ice cream, if desired.