HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tie 2 leek leaves, the bay leaves, peppercorns, and thyme into a piece of cheesecloth with kitchen twine to make a bouquet garni. (If you don't have cheesecloth, you can also use the 2 leek leaves as the cheesecloth and place the remaining bay leaves, peppercorns and thyme inside the leaves and tie them with kitchen twine). Halve the white part of the leek lengthwise and rinse very well under cold water to rid the leek of any sand. Slice thinly crosswise and set aside. In a large soup pot over medium heat, melt the butter and add bacon. Cook for 5 - 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the bouquet garni, chicken stock, potatoes, salt and white pepper and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender (you can also use an immersion blender if you have one). Stir in the heavy cream and adjust the seasoning to taste, if necessary. Serve immediately with snipped chives over the top. Enjoy!
In a screw-top jar or mason jar with lid, combine the heavy cream and sour cream (or buttermilk). Shake the ingredients up a bit to thoroughly mix and let stand, covered, at room temperature for about 24 hours or until it becomes very thick. If you want to make a lighter sour cream, substitute whole milk for 1/2 cup of the heavy cream. You can store your sour cream in the refrigerator in the original jar you mixed it in (or use some other resealable container) for up to one week. Make sure that your sour cream is well chilled before using. Makes 10 1/8-cup servings.
Preheat oven to 400 degrees. Lightly butter a 1 1/2- to 2-quart baking dish. Cook noodles according to the package directions and drain in collander; do not rinse noodles. While noodles cook, melt butter in a large saucepan over medium heat, add onion and cook, stirring, until softened (about 5 minutes). Stir milk and cornstarch together in a large cup; whisk into saucepan with onion and cook, whisking, until boiling. Whisk in cream and continue to cook, whisking, until thickened, about 2 minutes. Stir noodles, peas, ham and salt into sauce mixture, season with pepper and scrape into prepared baking dish. Sprinkle pretzels and Cheddar on top and bake until bubbly and golden on top (about 20 minutes).
Mix in pan the first 3 ingredients and add the 2 cups milk and the 3 egg yolks, beaten/ Cook on medium heat until boiling. Remove from heat and add vanilla and butter-- pour into pre-baked crust. Chill.
Set the oven to 350 degrees. Grease a 9 x 9-inch baking pan, and dust with flour. For the topping, stir all ingredients together in a small bowl; set aside. For the cake, whisk the buttermilk, eggs and vanilla in a small bowl to blend. In a large bowl, stir together the flour, sugar and baking powder to blend. Using your fingertips, rub the cold butter into the dry flour mixture, until the mixture resembles coarse meal. Add in the buttermilk/egg mixture; stir JUST until blended (don't over mix!) stir in the blueberries. Transfer the batter to prepared baking pan. Sprinkle the reserved topping mix over the batter. Bake for approximately 50 minutes to 1 hour. Remove from oven, and cool the cake in pan on a wire rack.
Bring a large saucepan of salted water to a boil. While the water heats, in a large skillet over medium heat, cook the bacon until it is crisp, 6 to 7 minutes. Add the scallions and tomatoes, then saute for 2 minutes. Use a slotted spoon to transfer the mixture to a. bowl, draining any excess fat. Cook the pasta according to package directions. Reserve 1/4 cup of the cooking water, then drain the pasta and return it to the saucepan. Add the cream cheese and half of the reserved cooking water to the pasta. Toss until the cheese is melted and forms a creamy sauce. Add three-quarters of the bacon and tomato mixture, then toss again. If the sauce is too thick, add a bit more of the reserved cooking water. Taste and season with salt and pepper. Divide the pasta among 4 plates, then top each serving with some of the remaining bacon and tomato mixture. Read More http://www.ivillage.com/blt-linguine/3-r-274641#ixzz1LaDesvoB Sign up for iVillage Special Offers.
After soaking beans overnite in water & 1/4 cup vinegar, drain & place in cooker, add chicken broth & water to cover beans apoproximately 1 to 2 inches, then simply add all the ingredients, no order, just dump! No salt should be added, the uncooked beans don't like it, the ham will usually supply all the salt you need, if not, use a little sea salt or kosher after cooking. If using a pressure cooker (highly recommended) place on hot burner, cook at 15 lbs. pressure for approximately 40 minutes, can vary a few minutes on amount of ham in pot but not much. It's ready to eat! You'll be pleasantly surprised with the flavor, it's "simply delicious"! You will also be pleasantly surprised that there is "absolutely no gas"! If more juice is desired simply add some water, the juice is "fantastic"!
Lay the crepe flat on a pan or griddle over medium heat. Arrange the cheese and ham on the crepe - make a nest for the egg, and also think about how you plan to fold the crepe and arrange the filling accordingly. Break the egg onto the crepe. Cook for a few minutes until the egg whites are white but very tender, and the yolk cooked but still runny - if you like, fold the crepe and cook for a few minutes on the other side. Remove the crepe to a plate. Garnish with minced parsley, if desired.
Put the frozen veggies in a sauce pan with the water and cover on medium to high heat. Let them steam for as long as it takes to get them tender. Stir them around every once in awhile. While they are steaming, saute the onion in the butter with the spices until the onions are tender. Add the flour and saute just long enough to dissolve it. While you may be tempted to cut the butter way down, it makes a gravy that disperses flavor throughout the soup. To me, this is the key to a good soup base. When you think your veggies are done, pour your chicken broth into into your sauce pan with your veggies and bring to a boil. Add your onion/flour mixture to the sauce pan with the veggies and simmer for about 10 minutes. Finally add your cheese and milk. Keep over the heat just until cheese is melted. Make sure not to let your soup even get close to boiling again after the cheese is added otherwise it will break down the cheese.
Grease and flour 2 8 inch round cake pans. Line bottoms with greased waxed paper. Preheat oven 375 degrees. Sift together the flour, baking powder, and salt. Cream the butter, until fluffy and gradually add the sugar. Continue beating until light and fluffy. Combine the milk and vanilla together in a cup. Beat the egg whites until foamy, then sprinkle the cream of tartar over and continue beating until stiff but not dry peaks form. Add the flour mixture to the creamed mixture alternately with the milk, combining lightly until combined. Fold in the stiff egg whites, folding until combined without deflating too much. Pour into the pans equally, and evenly. Bake 25 to 30 minutes, until a tester comes away clean. Place onto wire racks for ten minutes, then turn out onto racks, and peel off paper.
Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray. Quarter biscuits, and place at bottom of pan. Layer with cooked bacon and shredded cheese. In a mixing bowl, whisk together eggs, sour cream, salt, and pepper and pour over cheese and biscuits. bake for 30-40 minutes or until golden brown. Allow to cool 5-10 minutes before serving. Garnish with onions, if desired.
Pour 1/2 cup boiling water into a mixing bowl. Add jello and stir until dissolved. Add cream cheese, and blend with an electric mixer till light and fluffy. Stir in chopped nuts. Pour mixture into serving dish. Last step: pour lemon-lime soda over mixture. Chill in refrigerator until firm.
Add chicken thighs, green pepper, onion, and BBQ sauce to slow cooker. Cover, and cook on "low" for 3-6 hours, until chicken is cooked through and onions and peppers are soft. (The cooking time will depend on the size and strength of your slow cooker). Preheat oven to 350 degrees F. Shred chicken in your slow cooker and add the BBQ chicken mixture to an 8x8" casserole dish. Cover with shredded cheese, and set aside. In a bowl, prepare corn muffin mix according to directions on package. Pour corn muffin mix over 8x8 casserole. Place in oven and bake 40 minutes or until top is golden brown and cooked through.
Preheat oven to 425 degrees, Combine all dry ingredients in large mixing bowl. A Kitchenaid works best. Alternate adding the melted butter and the buttermilk to the dry ingredients until dough is very sticky and tacky but quite firm. It won't pull away from the bowl like a bread dough would. Generously flour work surface with whole wheat or rye flour. Use a regular rolling pin to roll out a sheet large enough to cut out (6) 5" rounds at a time. I make mine 5" round with a 1 inch hole in center. I like them thin, less than 1/8 thickness. After cutting out rounds, roll over them with your deep-notched hardtack rolling pin. If you do not have one feel free to prick rounds with a fork to prevent bubbling. Back in a 425 deg. oven for 8 to 12 minutes depending on thickness. After all are baked, turn the oven down to its lowest setting (150-170) and bake for an additional hour to make crackers extra crispy.
Preheat oven to 350 degrees. Heat the olive oil in a skillet over medium heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute longer. Remove the onion with a slotted spoon and set aside. Slice the zucchini in half lengthwise. Using a spoon, scoop out the seeds from the middle of the zucchini to make the boats, leaving 1/2 inch of the zucchini intact. Season the zucchini boats evenly with salt, pepper and basil. Spread the onions out on top of the zucchini. Place four sliced tomatoes on top of each boat. Top with pepper jack cheese and add another layer of tomatoes. Top with some more pepper jack cheese. Bake in the oven for 30 to 35 minutes, or until the zucchini is tender. Garnish with basil. Enjoy!
Place beans with liquid and chicken broth in blender or food processor and blend until smooth. You can leave part of the beans whole if you wish, it gives a nice texture. Heat oil in large saucepan over medium heat. Add onion and garlic: cook for 1-2 or until the onion is tender. Add beans, salsa, lime juice, cumin and red pepper. Bring to boil and reduce heat to low, cover. Cook while stirring occasionally, for 25-30 minutes. Serve with a drizzle of youghurt, and garnish with chopped red onion and fresh cilantro.
Process beans in a food processor until smooth. Add pesto and lemon juice. Process to combine. Check seasoning, add salt or pepper if needed. Serve with pita chips, or raw vegetables.
Place melted butter and 2/3 cups flour in a heavy 2 quart saucepan over medium high heat. Whisk constantly. When the mixture turns into a thick paste, gradually whisk in the scaled milk. When the milk is consumed, gently stir parsley, green onion and ham into the butter, flour and milk mixture. Chill this mixture for several hours or overnight. Shape the filling into the size of a small thin kiwi. Dip croquettes into the flour and then into the egg mixture. Roll them in bread crumbs. Deep fry them at 400 degrees until golden brown. Drain on paper towels and serve hot.
In a large bowl, beat the butter with an electric mixer for 1 minute. Add 6 cups of confectioners' sugar, the vanilla, and the milk. Beat on low speed until creamy. Gradually add the remaining confectioners' sugar, a little at a time, until the frosting is thick and creamy.
Preheat oven to 325°F. Separate the cauliflower and cut into florets. Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt and olive oil and toss gently to mix together and coat well. Spread the seasoned cauliflower in a shallow roasting pan. For ease, line the pan with foil or parchment paper. Roast 1 to 1-1/2 hours or until tender, stirring occasionally. When done, remove from oven. Dress with lime juice. Sprinkle over with chopped cilantro leaves.
Preheat your waffle maker and set oven temp to"warm" (so you can keep your waffles warm while the others are cooking). Place all ingredients in a large mixing bowl. Using hand-held electric beaters, beat on low until moistened. Increase mixer speed to medium, mixing batter until smooth. By hand, gently fold in the beaten egg whites. Pour 1/2 cup (125 ml) of batter over the grids. Close waffle maker gently and bake until steam no longer escapes (about 3-5 min). Remove waffle with a fork and place on a baking sheet to keep warm in the oven. Garnish as desired and Enjoy! Variations: Pecan or Macadamia Nut Waffles-sprinkle 1 Tbsp. (15 ml) finely chopped nuts (use your favorite) over pre-heated waffle grids. Pour 1/2 cup batter over nuts and cook as directed. Bacon Waffles-Cook bacon strips. Pour 1/2 cup batter over grids. Lay one bacon strip cut in 1/2 over batter and close. Bake as directed. Cheese Waffles- Fold 1 1/2 cups (375 ml) shredded cheddar cheese into batter. Bake as directed. Serve with Tuna A La King, Chipped Beef, Sausage Gravy, or your favorite creamed entree. Blueberry waffles- Fold 2 cups (500 ml) fresh blueberries into batter. Pour 3/4 cup (200 ml) batter over grids. Bake until golden. Chocolate Chip Waffles- Fold 1 cup (250 ml) chocolate chips into batter. Bake as directed.
Mix sugar and flour in mixing bowl. Drain Pineapple, add cheddar cheese - mix thoroughly. Combine dry and wet mixtures, pour into greased full pan. Crush Ritz crackers and add melted butter to them. Pour this mixture over pineapple and cheese mixture. Bake at 350°F for 30 minutes or until golden brown.
Put cantaloupe and partially thawed orange juice in blender. Blend on high until smooth. Add juice of lime and blend again quickly. Serve in margarita glasses with mint sprig.
Put the chicken stock base, broth, and beans in a large pot (I like my Crock Pot). Simmer it for two hours, covered. Saute the onions in the oil until they are gently browned. Combine the onions with the spices, chicken, and other vegetables, and simmer for another hour or so. Add the cheese and sour cream, cooking until the cheese melts in the chili. You might want to serve the chili with more sour cream, green onions, diced tomatoes, salsa, cilantro, or cheese. The recipe serves about four people, but I always double it, because it tastes even better the second day. If you don't use fresh cilantro, you might want to double the amount you use. Also, I have found the garlic to be low, but you can tell by my name that I love to cook with garlic. It was also great to substitute some of the chicken broth with beer (preferably Mexican), if you add a few shots of tequila for added ummph!
Heat the oil in a large saucepan over medium-high heat. Add the onion and prociutto, and cook, stirring occasionally for 5 minutes or until the onion softens and is light golden. Add the potatoes, carrots, zucchini and celery, and cook stirring for 1 minute. Stir in the tomatoes and stock, increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Stir in the pasta and simmer, uncovered, for a further 10 minutes or until the pasta is al dente. Stir in the beans, parsley, salt and pepper. Cook, uncovered, for 1-2 minutes or until the beans are heated through. Taste and adjust the seasoning if necessary. Ladle the soup into serving bowls, sprinkle with the parmesan and serve with the crusty bread. VARIATION: Kidney beans and vegetable soup: Replace the prosciutto with 3 bacon rashers. Add 45 grams finely shredded cabbage to the mixture with the tomatoes and stock. Replace the borlotti beans with 1 x 425 grams can red kidney beans. Omit the parmesan and top each bowl of soup with 1 teaspoon prepared pesto.
Put all ingredients into a crock pot at the same time. High for 3-4 hrs or low for 7-8. Put in tortillas with sour cream and cheese or serve over rice.
Drain salmon, reserving 1/4 cup of the liquid. In a medium bowl combine salmon, egg, flour, and pepper, and mix well to break up salmon. Stir baking powder into salmon liquid and beat with a fork until foamy. Pour baking powder mixture into salmon mixture and stir until blended. Heat the oil in a deep fryer if using oil to fry salmon drops. If using a skillet and planning to make patties rather than drops, heat the skillet with or without a little broth. If making drops, scoop out mixture by teaspoonfuls and push mixture off teaspoon into deep fryer of hot oil and watch closely until they brown and are ready to be removed and drained on a paper towel. If making patties, shape by handfuls into patties and fry in skillet until evenly browned on both sides and ready to eat.
mix all ingredients together and serve over lettuce or on your favorite bread, toasted kaiser roll, bun, crackers, etc. Its wonderful!
In a 3-4 quart crock pot, mix potato and carrots. In medium bowl, combine chicken broth, flour and spices and blend well until smooth. Pour over vegetables in crock pot. Add chicken. Cover crock pot. Cook on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in center. Add peas and cover again. Cook on HIGH for 20 minutes until peas are hot. In small bowl, combine baking mix and milk and mix just until combined. Do not over mix. Drop by tablespoons onto hot chicken mixture in crock pot. Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, are fluffy, and a toothpick inserted in center comes out clean.
Mix ingredients for chicken seasoning. Store in a covered container. Place the chicken in a 2 gallon sealable plastic bag. Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat. Marinate in refrigerator for 3 hours, turning every 30 minutes. Remove chicken from bag and drain. Season generously with 1/3 cup Roast Chicken Seasoning. Preheat the oven to 375. Arrange chicken on a rack in a baking pan. Tent loosely with foil. Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180F, removing the tent 20 minutes before the end of baking process. Let stand for 10 minutes before carving.
In a sauce pan, stir together and heat over medium heat first three ingredients until smooth. Slowly whisk in milk and then honey (taste and add extra honey if desired) Stir and heat to desired warmth. DO NOT BOIL. Pur into mugs. optional: sprinkle with a touch of cinnamon and nutmeg.
In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes. Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbecue sauce, maple syrup, vinegar and mustard. Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes. Just before serving, adjust the seasoning with salt and pepper.
Combine the chiles and the vinegar in a small saucepan. Bring to a boil, and reduce to simmer. cook, covered, 5 minutes. Set aside to cool. Store in a jar in the refrigerator up to 6 months.
Preheat oven to 350. Stir together the flour, salt, and baking powder in a large bowl. In a small bowl, mix together the rice milk and the vinegar. Now add the milk mixture and the rest of the ingredients (sugar, banana, oil, raspberries, and strawberries) to the bowl with the dry mixture. You may need to mash the banana with a fork, depending on how soft it is. Scoop the mixture into lightly oiled muffin tins, or use muffin liners. Fill the cups about 3/4 full. Bake for 35-45 minutes.
Cut a thin slice off the top of each submarine bun; set top aside. Hollow out bottom of bun, leaving a 1/2 inch shell; reserve 1/2 cup of bread. In a skillet, cook beef, green pepper, onion, and garlic until meat is browned; drain. Stir in soup, Worcestershire, reserved bread, and oregano; mixing well. Spoon mixture into buns; top each with a slice of cheese. Replace tops. Place sandwiches on an ungreased baking sheet. Bake at 350 degrees for 5-7 minutes or until cheese is melted.
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets. Fill plastic zip lock back with flour. Drop steaks into bag to manually and dredge the steak in flour. Then pour flour into a shallow dish and shake excess flour off of the steaks. Use a pair of tongs for dipping steak into egg mixture and a separate pair of tongs for dipping into the flour. Set cutlets aside on a piece of waxed paper. Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. (This recipe is not about diets!) Check the temperature with a drop of water; if it pops and spits back at you, it's ready. With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels. Cream Gravy. After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot. Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour. Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.
Preheat oven at 425 °F (225 °C). Grease individual molds with butter. Melt chocolate in microwave. Mix ingredients: flour, sugar, butter room temperature, eggs, melted chocolate. Bring all together with a whisk. Fill in all 12 individual molds, each should weight about 110 grams. Put inside oven about 6 minutes, until the top is just done. Be carefull not to overcook. Take out of oven and put in a plate, unmold. Serve with whipped cream or ice cream.
In a skillet, melt butter with oil, saute mushrooms until tender. Add green onions and ham, saute for 2 more minutes. Stir in flour, gradually add broth and milk. Add cheese,stirring until smooth and thickened. Salt and pepper to taste. Combine with spaghetti and pour into a lightly buttered deep dish pie plate or casserole. Top with buttered bread crumbs, if desired. Bake for 20 minutes at 325*.
Bring 6 cups water to a boil in Dutch oven over high heat. Add cabbage leaves and reduce heat to low. Simmer, covered, 10 to 12 minutes or until cabbage leaves are tender. Drain, rinse under cold running water. Cook and stir onion and garlic in oil in large skillet over medium heat 6 to 8 minutes or until tender. Remove 1/2 cup onion mixture. Add tomato sauce, water, brown sugar, lemon juice and allspice to onion mixture in skillet. Cook, uncovered 10 minutes, stirring occasionally. Preheat oven to 350. Spread 1/3 cup tomato sauce over bottom of 13x9-inch baking dish. Combine reserved onion mixture, chicken, rice, egg, salt and black pepper; mix well. Place about 1/3 cup mixture in center of each cabbage leaf. Fold sides over filling; roll up. Arrange cabbage rolls, seam side down, on sauce in pan. Spoon remaining sauce evenly over cabbage rolls. Cover dish with foil. Bake 1 hour 15 minutes or until very tender.