HumbleIntelligence/food-ner-1-Million huggingface dataset:
California Golden Raisin Relish: Place golden raisins, sugar, vinegar, red onions, water and a sachet consisting of 1 star anise, a 1-inch piece of cinnamon stick, 6 allspice berries, 10 black peppercorns and 2 whole cloves in a 10-inch pot. Bring to a simmer over low heat. Cover and continue to cook for 10 minutes. Remove cover and reduce liquid until dry. Be careful not to burn. Remove from heat, let cool and mix in remaining ingredients. Red Wine Sauce: In a medium saucepan, bring wine, vegetables, parsley, thyme, bay leaves and garlic to a simmer. Simmer until almost all the liquid has evaporated. Add peppercorns and veal stock and simmer for another 10 to 15 minutes, or until stock is reduced to a sauce consistency (about 1 cup). Strain through a fine-mesh strainer into a small saucepan. This sauce can be refrigerated for 2 to 3 days. Yukon Gold Potato Puree: Put the potatoes in a large pot and cover with cold water, twice the volume of the potatoes. Bring to a slow simmer; cook until potatoes can be pierced with a knife with no resistance. While potatoes are still hot, peel and then press them through a potato ricer into a heavy-bottomed saucepan and begin to incorporate the hot cream and butter. Whisk well; season potatoes with salt and pepper. Keep warm. Beef Medallions: Heat canola oil in a large saucepan until smoking. Season beef with salt and pepper. Working in batches, pan-roast medallions on each side until browned, about 2 minutes per side for medium rare (145°F). It is important not to crowd meat in pan or it will steam not pan roast. Remove meat from pan and reserve in a warm area. To Serve: Heat 8 dinner plates. Evenly divide potato puree in center of each plate. Portion raisin relish evenly on top of each beef medallion. Carefully lift each medallion and position it on top of the puree. Spoon red wine sauce around each plate and garnish with a sprig of chervil.
Stir all ingredients together in a bowl. Serve with chicken tenders, etc. Keep refrigerated.
Combine syrup and condensed milk in a glass. Pour soda over mixture and then add ice. Stir and serve.
Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately.
In medium bowl, combine chopped eggs, mayonnaise, relish, Dijon mustard, and dill. Cover and chill for at least 1 hour or up to 2 days. Remove crusts from bread. Cut each slice of bread into 2 triangles. Spread egg salad over bread triangles. Top with ham. Garnish with fresh dill. Serve immediately.
In 2 large cups or glass mugs, mix the coffee (or espresso) and sugar. In a small saucepan over low heat, warm the cream. Add the cocoa and mix well. Add the cream mixture to the coffee and top with a dollop of whipped cream and the grated chocolate. Serve with a cinnamon stick.
In a deep skillet, heat the oil to around 350.Cut the tortillas into wedges! Cook the onion and tortilla until the tortilla is crisp and golden brown. Remove from the Skillet and drain on a paper towel.Drain the skillet of oil and leave the tid-bits in the skillet. Over medium heat, cut the beef into cubes and add the beef in the skillet, heat for a short time 3-4 minutes. Add the tortillas and eggs. Season with salt and pepper. Cook stirring constantly until eggs are firm.Stir in the tomato sauce, reduce heat to low or simmer until thickened, about 5 to 7 minutes. Top with cheese, cook until cheese melts and serve.
Wash bhindi in water and dry it using cloth or paper napkin. If possible, complete this process 2-3 hours prior to cooking. Remove head and tail and chop it into 1/3-inch thick round circles.Heat oil in a non-stick pan or heavy based kadai over medium flame. Add cumin seeds and when they begin to crackle, add chopped garlic. Saute for 30 seconds.Add chopped bhindi and mix well. Cook on medium-low flame until bhindi turns dark green and shrinks. It will take approximately 6-8 minutes. Stir in between occasionally.Add chopped tomatoes, turmeric powder and salt; cook until tomatoes turn tender, approximately 2 minutes. Add red chilli powder, garam masala powder and coriander powder; mix well. Cook for a minute over low flame and turn off the flame. Transfer prepared bhindi bhaji to a serving bowl. Garnish with coriander leaves and serve with roti or paratha.
Preheat the broiler to medium or prepare the barbecue. To make the spice rub, roughly crush all the spices together in a pestle and mortar or in a bowl using the end of a rolling pin. Add a little salt if desired. Tip the spice mixture onto a flat plate and turn the swordfish steaks in it to coat each side thoroughly. Cook under the broiler or on the barbecue for 8-10 minutes on each side, or until the fish flakes and is just cooked and the outside is golden and crisp. Combine all the salsa ingredients in a bowl, cover and chill until needed. Serve the fish with a spoonful of salsa, a green salad, and lime wedges for squeezing over.
Cook noodles and set aside. Add a small amount of peanut oil to keep from sticking. Heat oil in a wok or large skillet. Add the garlic and brown lightly. Add chicken and cook until no longer pink. Add onions, pepper, mushrooms, and broccoli. Stir fry lightly for 4 to 5 minutes. Add noodles and stir. Add lime juice, chili sauce, soy sauce, pepper flakes, basil, brown sugar, and salt. Stir continuously until noodles are firm but tender.
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it. Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add shelled and deveined shrimp, the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with lots of hot, crispy French bread or serve in bread bowls. Make sure to have plenty of Tabasco sauce on hand to give it a kick.
Set oven to 375 degrees. Butter a shallow baking dish large enough to hold the potatoes. Peel and cut the potatoes into large wedges and place into the prepared baking dish. In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine. Pour over potatoes in the dish and stir to coat well. Cover the dish tightly with foil. Bake for about 40 minutes. Uncover and turn potatoes. Sprinkle with Parmesan cheese, and return to oven (uncovered). Bake for another 20-30 minutes, or until potatoes are done to desired tenderness. Sprinkle with chopped fresh parsley and serve. *NOTE* the Parmesan may be sprinkled on just after baking if desired.
Scrub sweet potatoes clean under running water. Poke holes ( all over) in the potatoes with a fork. Bake at 350 degrees f for about 1 hour or until they are soft ( place potatoes directly on rack withour wrapping n foil). Put butter in dish on table. Put brown sugar in dish on table. Score the sweet potatoes down the middle. Serve to everone and have each person put butter and brown sugar ( to liking ) on the potato. Eat.
To make the dressing: mix together all the dressing ingredients in a bowl. To make the salad; combine the first 6 salad ingredients in the bowl with the dressing; stir to mix well; season if needed with salt and pepper. Arrange spinach leaves on individual plates. Serve salad mixture on top of the spinach leaves. Note: You may chill salad mixture a couple of hours before serving if desired.
Mix together first three ingredients in a pitcher and chill covered for 30 minutes. Sprinkle with nutmeg just before serving.
Brown hamburger and drain thoroughly. Place in crock pot. Add remaining ingredients. Stir to blend. Cook on high for 3 to 4 hours.
Select meat suited for a roast. Trim and wipe with a damp cloth. Cut into pieces. Pack loosely to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. DO NOT ADD LIQUID. Put on cap, screwing band FIRMLY TIGHT. Process: using 10 pounds pressure. Pints for 75 minutes. Quarts for 90 minutes.
In a large skillet, fry bacon until crispy. Drain, crumble and set aside, reserving 2 tablespoons bacon grease. In the reserved bacon grease, saute' the onions until clear. Add the ground beef to the onions and cook until well browned. Drain the meat, if necessary to remove most of the grease. Add the tomatoes, zucchini and squash, cover and cook until the squash is tender. Place cooked mixture in serving dish. Salt and pepper to taste, and top with crumbled bacon.
Preheat oven to 325 degrees. In a large mixing bowl, cream together shortening, butter or margarine, and peanut butter with electric mixer on medium speed. Gradually add both sugar. Beat in eggs, one at a time until light and fluffy. In a separate medium mixing bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to creamed mixture; beat until well blended. Stir in peanuts. Drop dough by rounded teaspoonsful onto ungreased cookie sheets. Bake for 12-15 minutes or until golden brown.
In a non-stick omelet pan over med low heat, heat oil & add mushrooms, peppers and chicken breast. Heat through until mushrooms start to brown slightly. Meanwhile cut each piece of cheese in half. Mix eggs and water. Add to pan. Continue to cook until the outer edge is set. Flip. Now add cheese halves alternately. Fold over in to the classic omelet half circle. Serve warm, Enjoy!
If using potatoes, use 1 lb brussels sprouts and 1 lb small potatoes. Cut the bottoms off the brussels sprouts and remove protective outer leaves. Cut sprouts in half. If using potatoes, half potatoes (quarter if very large.). Combine oil, brussel sprouts, potatoes, onions and bacon in a casserole dish. Bake at 425 for 40 minutes, or until potatoes are tender. Stir every 15 minutes or so. Meanwhile, melt butter in the microwave and combine with the lemon juice. When the mixture comes out of the oven, pour butter/lemon juice over the brussel sprouts. Add salt and pepper. Stir. Enjoy!
IN small bowl,mix mayonnaise and dressing. Spread on one side of each slice of bread. Top each of 4 bread slices with turkey, baconk, tomato,cheese and remaining bread slices, mayonnaise mixture side down. Spread butter on one side of each sandwich. In a 12 inches skillet, place sandwiches butter side down. Spread butter over top of each sandwich. Cover; cook over medium-low heat for 6-8 minutes or until bottoms are golden brown. Turn sandwiches; cover and cook 5-6 minutes longer or until bottoms are golden brown and cheese is melted.
Preheat oven to 350°F Prepare baking sheets by coating with non-stick spray. Beat together sugar, butter and orange rind with a mixer at medium speed until light and fluffy. Add honey, orange extract, egg and beat until well blended. In a separate bowl, combine the flour, baking powder, and salt, stirring well with a whisk. Add flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the flour mixture. Drop by level tablespoons (or medium cookie scoop) onto the prepared baking sheets. Bake at 350F for 12 minutes or until lightly browned. Put on a wire rack but don't let cool completely before icing. For icing - combine powdered sugar and juice in a small bowl, stir with a whisk. Brush icing evenly over warm cookies. Sprinkle with bits of the grated orange rind. Cool completely on wire racks before storing.
Combine sugar and cinnamon. Dip biscuits in butter, then in cinnamon/sugar mixture. Place on ungreased cookie sheet. With end of wooden spoon handle, make deep indentation in center of each biscuit. Fill with preserves. Bake at 375 for 15-18 minutes or until brown. Cool 15 minutes before serving.
Place all ingredients in a food processor and puree until smooth. Serve as a spread on thinly sliced bread or as a dip for vegetables.
Combine chicken, minced garlic, ground white pepper, soy sauce, salt, oyster sauce, and sugar in a bowl and mix thoroughly. Allow to marinate for at least 1/2 an hour in the refrigerator. Preheat a frying pan over high heat and add peanut oil. Heat oil for 2 minutes and place the marinated chicken pieces in the pan. Cook for 5-10 minutes. Drain left over oil from chicken (I usually just poor the oil into a can and keep the chicken in the pan) on paper towels. serve with jasmine rice or sticky rice, lettuce leaves, and cucumber slices.
In a saucepan, combine 1/3 cup sugar and the water; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in vanilla extract. In a medium mixing bowl, sift together flour, the 2 tablespoons sugar, the baking powder, and salt. Cut in butter with pastry blender or fork until mixture is crumbly. Add milk and stir just until dry ingredients are moistened. Place strawberries in a 1 1/2-quart casserole dish; pour hot sugar mixture over strawberries. Immediately drop dough evenly in 8 to 10 spoonfuls over strawberries. Sprinkle dumplings with the remaining 1 tablespoon of sugar (and a little cinnamon, if desired). Bake at 450° for 25 to 30 minutes, or until dumplings are lightly browned. Serve hot with whipped topping or ice cream, if desired.
In huge bowl mix all ingredients until blended well. (I'm not crazy about nuts, so I only use a small bit of pecans.). Variations: add another can of cherry pie filling and/or cocount flakes. If you can resist, it is best after chilled for a couple of hours.
Alternate first 3 ingredients in layers in greased 9x13 pan. Blend eggs, dry mustard and 2 1/2 cups milk. Pour over mixture in pan. Mix remaining ingredients and pour over other mixture in pan. Refrigerate overnight. Bake at 300 for 1 1/2 to 2 hours. (May be frozen and then baked).
Put chicken, juice, Splenda, soy sauce, hot sauce, pepper and garlic powder in a zip-lock bag, seal, and shake to evenly coat the chicken with the marinade. Refrigerate for 30 minutes. Remove the chicken from the marinade. Measure 2 tablespoons of marinade into a small saucepan and set aside. Grill or broil the chicken thighs for 4-5 minutes per side, until juices run clear. Transfer the chicken to a serving plate and set aside while you prepare the sauce. Mix the cornstarch and water in a small bowl until the cornstarch is dissolved. Add the orange marmalade and rice vinegar to the marinade in the small saucepan and heat over medium-high heat until mixture is boiling. Reduce heat to medium and simmer for 1 minute. Add the cornstarch mixture and continue to cook, stirring constantly, until the sauce is thickened. Remove from heat and serve the sauce drizzled over the chicken thighs.
Cook broccoli in 1 1/4 cups water, no salt. Do not drain. Add all other ingredients. Pour into greased casserole dish. Sprinkle generously with paprika, then the cheeses. Bake at 350 for 35 minutes.
Preheat oven to 150 degrees celcius/300°F. Wipe a little butter around the inside of the bowl and tin, then line with greaseproof/baking paper. Sift the flour into a mixing bowl. Add the sugar, butter, eggs and milk. Mix until it looks pale and creamy, using electric mixer or wooden spoon. Divide proportionately between the pudding bowl and the tin and smooth the tops. Bake for approximately 1 1/2 hours (If you stick a skewer into the centre it should come out clean). Remove from oven, turn them out and gently remove baking paper. Allow to cool completely. Mix the icing ingredients well. If desired, carefully slice both cakes in half, horizontally and fill the middle with icing. (Cover and save the rest of the icing until later). Place upside-down pudding bowl cake on top of round cake, with icing between them. Wrap in foil or cling film and place in freezer for 20 mins or fridge for an hour. (this will firm up the cake to allow you to cut the hole for Barbie's legs, and create less crumbs when icing the cake). Use a long knife(eg bread knife) to cut a hole in the centre of the cake, long enough for Barbie's legs, up to just below her waist. Wrap Barbie's legs in cling wrap up to her waist and insert her into the hole in the cake. Colour and flavour the buttercream and/or fondant icing as desired. Ice a thin layer of buttercream all over the cake. Place in fridge for 15 minutes. Smooth another layer of buttercream OR roll out the fondant icing and drape around the cake, imitating the folds of a dress. If using buttercream, you can neaten it by dippng a knife in hot water and smoothing it over the icing. Pipe buttercream or wrap a piece of fondant icing around Barbie's torso. Embellish as you please!
Combine all ingredients except tri-tip in a zip-lock bag. Add tri-tip and marinate in the refrigerator for at least 6 hours. We grill ours slowly over coals is best, but gas is fine. We will be smoking it this summer too.
Freeze pineapple juice in ice cube trays for 4 hours, or until solid. In a blender, add the frozen pineapple juice, 1 cup ice cubes, coconut sorbet, run and lime juice. Blend until smooth. Enjoy!
Mix together all ingredients (except lemon slices and fish) in a bowl. Smear this mix over the fish-inside and out. Take a piece of foil large enough to enclose the fish and lay half the lemo slices down the centre of it. Lay the fish on the lemon slices and top with the remaining lemon slices. Place on a baking tray and bake in a moderate (190c) oven for about 30 minutes. Turn off the heat and allow the fish to rest for 10 minutes before serving on a large platter with the juices poured over.
Heat oven to 350F and lightly butter and flour a large baking sheet. Stir the eggs, instant coffee, and vanilla in a small bowl until well blended, set aside. Mix the flour, baking powder and salt in a medium bowl, set aside. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the egg mixture. Gradually add the flour mixture, beating well after each addition. Stir in the almonds. Divide the dough into 2 equal portions. On a lightly floured surface, shape the dough into 2 logs, each 8 inches long, 2 inches wide and 1 inch thick. Place the 2 logs 2 inches apart on the prepared baking sheet. Bake for 30-40 minutes until lightly browned. Set the baking sheet on a wire rack to cool for 10 minutes. Remove the logs from the baking sheet and place on a cutting board. Using a serrated knife, cut each log diagonally into 3/4 inch thick slices. Place the slices upright and 1/2 inch apart on the baking sheet. Bake for 20 minutes or until slightly dry. Remove the toasts from the baking sheet. Cool completely on the wire rack. Store in a tightly covered container.
If using oil packed tomatoes, drain and finely chop. If using dried tomatoes, cover tomatoes with boiling water in a bowl. Let stand 5 minutes. Drain and finely chop. Place 2 Tbs. chopped tomatoes and half the lemon zest in a small bowl. Add butter, parsley and salt. Mix thoroughly and set aside. Combine remaining tomatoes and zest in another bowl and mix thoroughly. Using a sharp knife, cut horizontally through the center of each chicken breast to form a pocket. Do not cut all the way through. Divide tomato and lemon zest mixture into equal portions and spread in pocket of each chicken breast. Turn on broiler. Arrange chicken on a broiler pan and place 4 inches from heat source. Broil 5 minutes. Turn and broil another 4 minutes. Spread tomato and butter mixture over chicken breasts. Broil another 1-2 minutes or until chicken is opaque throughout.
In a large bowl, combine noodles, veggies, raisins, and sunflower seeds. In a small bowl, combine mayonnaise, Miracle Whip, vinegar, and sugar well. Pour dressing over salad and mix well. Season with salt and pepper to taste. Chill for at least 1 hour before serving in a covered bowl. Stir again before serving and adjust seasonings if needed. If too dry, add a an extra spoonful of may or Miracle Whip if desired.
Place bechamel/white sauce and can of asparagus soup in a saucepan and heat together over low to medium heat with curry powder and nutmeg, season with salt and pepper. Add approx 1/2 cup of the cheese and stir in thoroughly. Heat pasta until cooked. Place tuna, cooked pasta, sauce, canned asparagus, canned corn in a baking dish and mix thoroughly. Sprinkle remaining cheese on top and heat in oven on approx 180oC until cheese has melted and browned slightly (approx 20 minutes). You could also use breadcrumbs with the cheese on top if you prefer.
Bring a pot of salted water to boil, and cook pasta according to directions. Strain and place in large pot or pasta dish, cover. Bring another pot of salted water to boil, and cook cauliflower, broccoli, or both, until tender crisp(about 5 minutes). Using slotted spoon, transfer to pot with pasta and cover. Meanwhile, in a skillet over med/high, crumble and cook Italian sausage until browned and cooked though. Add pepperoni/salami and cook for 2 minutes. Transfer meats to pot with pasta and cover. Add 1 1/2 TBS olive oil to a hot skillet with onions and bell peppers, and cook until soft, about 4 minutes. Add garlic, basil, oregano, and red pepper, and cook for 1 minute, stirring often. Using spoon, transfer to pasta pot. Add olive oil, cubed cheese, green and black olives, and parsley to pot. Toss to thoroughly combine. Serve in large bowl.
Preheat oven to 350 degrees. Spray an 8" x 8" glass baking dish with cooking spray. In a large bowl, combine milk, eggs, brown sugar, vanilla and salt. Blend well. Add bread cubes and mix well. Pour mixture into prepared pan. Arrange place pears over bread and sprinkle entire top with cinnamon. Mix topping ingredients of oatmeal, brown sugar and melted butter together. Sprinkle over bread & pears. Bake for 50-60 minutes or until knife inserted in center comes out clean. Let sit for 5 minutes before cutting. Serve warm.
Heat peanut oil in a large skillet over medium high heat 1 minute. Add garlic and chicken; cook, stirring constantly, 3 to 5 mins. or until chicken is lightly browned. Add broth and cook over medium heat until most of liquid evaporates. Stir in green onions and next 5 ingredients. Spoon 2 tbls. chicken mixture onto each lettuce leaf; sprinkle with bean sprouts, and fold over. Serve with cucumber dipping sauce. Cucumber Dipping Sauce: In small bowl, stir together plain low fat yogurt, cucumber and dried dill weed, crushed. Cover, refrigerate until serving time. Makes 1 cup.
Preheat oven to 400. Butter a 10" deep dish pie pan (or spray well with non-stick spray). In a medium bowl, combine flour, 1 cup cheese, salt and paprika. Cut the butter into chunks and mix or rub with your fingers into the flour mixture until coarse crumbs are formed. Reserve 1 cup of the mixture and press the rest into the bottom and up the sides of the prepared pie pan. Arrange the drained tuna on the crust. Beat the eggs with a mixture until light and fluffy. Stir in the sour cream, the remaining 1/2 cup cheese, the mayonnaise, bell pepper, onion, and dill weed. Pour the mixture over the tuna and sprinkle with the reserved crumb mixture. Bake for 35 to 40 minutes. Let stand 15 minutes before cutting and serving. Note: I have made this recipe in a 8" pie pan using 2/3 of the recipe ingredients for fewer servings, with excellent results.