HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a heavy kettle cook the bacon over moderate heat, stirring occasionally, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Add the butter and oil to the kettle and in the fat cook the onion and garlic, covered, over low heat, stirring occasionally, for 25 to 30 minutes, or until they are colored lightly and softened. Add chicken broth, wine, thyme, and bay leaf and simmer the mixture, covered, for 20 minutes. Discard the bay leaf and in a blender or food processor puree the mixture in batches. Strain the mixture into a bowl, pressing hard on the solids- this is an important step, so don't skimp on the time it might take to separate the solids; discard solids. Chill the mixture covered, for 3 to 4 hours, or until it is cold. Whisk in the heavy cream (I use 1/2 and 1/2), creme fraiche (I use softened cream cheese), lemon juice, Tabasco, nutmeg, and salt and pepper to taste- I used a stick blender to get the milk and cheese smooth- and serve the soup in chilled bowls, sprinkle with the bacon, croutons, and scallion. Notes: The texture of this came out very much like tomato soup- at first, after doing the puree in the food processor, I considered just putting the whole mess into the soup, because when I put the puree into the strainer the drip of liquid was slow; but I took about 15 minutes with a spatula, moving the puree around and pressing it through the strainer and scraping it off the bottom, and sure enough, eventually I had most of it through and what came out into the bowl (and scraped off the bottom of the strainer) was quite a different texture than what I would have gotten otherwise; I ended up with about 4 cups of liquid (also containing*very* fine puree) and about a 1/2 cup of solids.
Trim any excess skin or fat from the chicken breasts. Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches). Combine the water, salt and MSG for the marinade in a large bowl and place chicken in to set for 20 minutes. Turn the strips once while they are marinating. Combine the beaten egg and milk and a bit of pepper in a medium size bowl. In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, Mexican chille and MSG) and shake. At this time you can start to preheat the oil in a deep-fryer to 220 deg. When the chicken has been marinating for 20 minutes, transfer each piece to paper towels so that excess liquid can drain off. Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated. Place them on a plate. Once they have been coated with the flour mixture dip them in the egg and milk mixture individualy and them back into the bag for another shake. Be sure to try and get as much coating on each strip. If you wish you can coat them again if you want a thicker coating. Drop the strips, 5-6 at a time into the hot oil. They should only take a couple of minutes depending on how you like your chicken. Be sure to stir when frying so the strips don't stick together. Remove the chicken from the oil and allow them to drain on paper towels for a couple of minutes. Heat the tortilla bread in a frying pan on each side until it is nice and warm but not crispy, then remove from the pan. Place about 3-4 (depending on size) krispy strips on the tortilla bread. Then add the tomato and mayonnaise. Put plenty of pepper and salt on the mayonnaise. Then add the lettuce. Roll up and serve.
Pre-heat over at 350 F if using the Dutch-Oven method. Brown ground beef, bacon, and onion together; drain. Pour into Dutch Over or Crockpot. Add beans and mix well. Mix sugars, bbq sauce, molasses, and spices together; add to meat and beans. Mix well. Cook for 1 hour in oven if using Dutch-oven. Cook on low for at least 3 hours if using a Crockpot.
Cook beef and garlic in a Dutch oven, stirring until beef crumbles and is no longer pink. Stir in tomatoes and next 4 ingredients; simmer 30 minutes. Set meat sauce aside. Cook pasta according to package directions; drain. Place pasta in a lightly greased 13x9 inch baking dish. Stir together sour cream, cream cheese, and green onions. Spread over pasta. Top with meat sauce. Bake at 350 degrees for 20-25 minutes or until thoroughly heated. Sprinkle with Cheddar cheese, and bake 5 more minutes.
Wash, peel and cut carrots into small strips. Peel onion and slice. Heat butter and sesame oil in a big pan. Add onions, sesame seeds and carrots and sautee for some minutes. Add peas and some water (2-3 tbs) and simmer covered for about 10 minutes until veggies are tender but not mushy. Season with tahini and salt to taste. 3 minutes before veggeis are ready, place rice noodles in a dish and pour over boiling water. Allow to brew until noodles are ready (mine take 3 minutes, if yours take longer you will have to start making them earlier). Drain noodles and toss with veggies and sauce. Serve sprinkled with gomashio if you like or some asian herbs.
Crust: This is for just a top crust. if you would like a top and bottom, double the recipe. Combine dry ingredients and cut in butter until it resembles small peas. Add milk all at one and stir just to moisten. Pour out onto a floured surface and knead about 8 times. Roll into desired shape, depending if you are using a round or square casserole dish. If you are making two crusts, make sure you roll the bottom one larger. Filling: Melt butter over low heat in a large saucepan. Stir in flour, chopped onions, salt and pepper. Cook until mixture is bubbly, stirring constantly. Remove from heat and whisk in broth and milk. Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened. (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN). Add chicken and frozen peas and carrots into the mixture and combine. Remove from heat. Putting it together: Preheat oven to 425 degrees. Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust). Lay crust over mixture and press into the inside edges of dish. Make a couple slits in the center of crust with a sharp knife. If you are doing a top and bottom crust, crimp edges to seal. Bake for about 30 minutes, until golden brown.
Beat egg, In a mixing bowl combine the milk, egg, and melted margarine. Add the orange juice, rind, chopped apples (skins can be left on ) and vanilla. Sift together the flour, salt, baking powder and stir into milk mixture with a spoon until blended. Do not over mix. Preheat oil in a skillet to 350 degrees. drop off end of tablespoon into hot oil. Fry to a golden brown. Turn so they brown evenly. Allow to cool. Roll in powdered sugar. Serve with salads or eat as dessert.
Preheat the oven to 325°F. Place the pears in a baking dish. Pour the juice in as well. Place a mint chocolate square on each pear. Bake for just about 5 minutes or so till the chocolate slightly melts and some of the mint starts to ooze out. Serve along with little of the juice.
Combine egg whites, sugar, water, almond extract, and corn syrup in bowl of standing mixer or large heatproof bowl and set over medium saucepan filled with 1 inch of barely simmering water (do not let bottom of bowl touch water). Cook, stirring constantly, until sugar is dissolved and mixture registers 160 degrees on instant-read thermometer, 5 to 10 minutes. Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment. Beat on medium speed until soft peaks form, about 5 minutes. Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, 5 minutes longer. Remove bowl from mixer and use rubber spatula to gently fold in almonds.
Combine all ingredants. whisk together. Use as a mop sauce for grilled lamb.
Bring to a boil: salt, corn syrup, brown sugar and butter. Boil 1-1/2 minutes. Add 1/2 teaspoons soda. Pour over the chex cereal in brown paper bag. Microwave 3-1/2 to 4 minutes. Shake bag after each minute. Spread on cookie sheet to cool. Store in covered container.
Mix first four ingredients in a large bowl. In a separate bowl, whisk together remaining ingredients. Drizzle the dressing mixture over the veggies, and toss. Best if allowed to chill in refrigerator several hours or overnight.
Spread about 1/4 of the the gelatin mix on a pie plate or plate of your choice. Rinse the grapes under water, and place a handful on the plate. Shake the plate gently to roll the grapes in the gelatin, coating the grapes. Place coated grapes into a bowl. Repeat with the remaining ingredients until all of the grapes are covered. Place the bowl and let set in the refrigerator for at least an 1 hour, until the gelatin is set. The colder they are the better.
Mash the banana, add the honey, oats and some water to get a good consistency, use your own judgment. Spread the banana mix on to a damp face and neck, put cucumber slices on your eyelids and relax for 15 to 20 minutes. Rinse off with lukewarm water.
Measure all ingredients into bread pan in order suggested by your manufacturer. When cycle is finished remove dough from pan and shape according to recipe directions. Cover dough, let stand as recipe directs. Egg glaze: beat together egg and water. Brush generously over shaped loaves or rolls prior to baking. Bake as directed in each recipe until golden brown. Pan Rolls:. Prepare Butter-Rich Roll and Bread Dough. On a lightly floured surface, shape dough into a ball. Divide dough into equal quarters. Cut each quarter into 8 pieces. Shape each piece into a ball. Place on lightly greased or quote "Pammed" cookie sheet. Brush with egg glaze if desired. Cover dough, let stand 15 minutes or until dough rises. Bake at 375 degrees for 10 to 20 minutes. Makes 32 rolls. To make bread just turn out on floured surface, knead a few times and put in loaf pan. Cover with warmed, wet dish towel and put in warm place to rise. Only takes 10-15 minutes. Once risen, put in preheated 375 d. oven and bake for 15-25 minutes. Cinnamon-Raisin Rolls:. Prepare Butter-Rich roll recipe. Turn dough onto lightly floured surface. Divide dough in half. Foll each half into an 8 x 9-inch rectangle. Spread surface with 1/4 cup butter, thinly sliced. Sprinkle each rectangle surface with 1/4 cup brown sugar, 1 teaspoon cinnamon. Then sprinkle 1/3 cup raisins over dough. Start with 8 inch side and roll dough jelly-roll style, pinch seam to seal. With seam side down, cut in 8 one-inch pieces. Place on a greased baking sheet 2 inches apart. Cover lightly with damp towel, allow to rise in warm place until doubled, about 40 minutes. Bake at 375 degrees for for 10 to 20 minutes. Makes 16 rolls. Cinnamon-Raisin Swirl Loaf:. Prepare Butter-Rich Roll and Bread Dough. On a lightly floured surface, roll a quarter of the dough into an 8 x 5-inch rectangle. Melt 2 tablespoons butter or margarine. Brush over dough. Sprinkle dough with a mixture of 1/4 cup sugar and 1 teaspoon ground cinnamon. Then sprinkle 1/3 cup of raisins over dough. Beginning with long side of dough, roll up jellyroll style. Seal ends by pinching edges of dough together with fingertips. Place dough in a greased 5 1/2 x 3 inch loaf pan or on a large baking sheet. Allow to stand 15 minutes. Bake at 375 degrees for 30 or 40 minutes or until golden brown. When loaf is cool, glaze with a mixture of 2/3 cup sifted powdered sugar and 1 tablespoon milk. Makes 4 loaves. *Optional - add 1/4 cup of brown sugar also to cinnamon sugar mix. *You can make bread sticks, bread loaf or cloverleaf rolls also. Sprinkle salt or sesame seeds on after the egg glaze.
Mix all dressing ingredients, add to slaw mix, toss to coat. Let rest 5 minutes, toss again. Refrigerate 2 hours before serving.
Preheat oven to 300. Put ingredients into a 2 1/2 qt casserole dish and cover. Bake at 300 for 2-3 hours. DO NOT PEEK! Serve over fluffy rice or noodles.
Cut pork into 1 inch slices and flatten to 1/2 thickness. Place sliced pork on a greased/oiled baking sheet. Brush oil over top of sliced pork. Sprinkle sliced pork with 1 teaspoon sesame seeds (optional). Broil 4-6 inches from the heat for 3-5 minutes; turn and sprinkle remaining sesame seeds (optional). Broil 3-5 minutes longer or until meat juices run clear. Meanwhile, in a saucepan, saute garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve over pork. Great accompanied with buttered noodles or roasted potatoes.
Preheat an indoor or outdoor grill to high. In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons olive oil and stir until it is paste-like. Slather the mixture all over the chicken until it is well-coated. Transfer to the grill and cook on each side for 6-7 minutes, until cooked through. Remove from the grill and let the chicken rest before thinly slicing. Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper. Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of olive oil. Mix to combine. Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.
Prepare sauce: Heat water in large pot to boiling. Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles. Simmer uncovered 30 minutes. Let cool slightly, then drain, reserving about 1 cup cooking liquid. Place solids in blender or food processor. Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid. Process until smooth. Heat oil in medium saucepan. Add onion slices and saute until lightly browned. Stir in sauce and season with salt. Simmer uncovered until slightly thickened, about 30- 45 minutes. If sauce thickens too much, thin it with remaining cooking liquid. Meanwhile, when the sauce ingredients are simmering, prepare stuffing. Heat 2 qt water in large pot to boiling. Add chicken, onion, garlic, and salt to taste. Simmer just until chicken is cooked through, about 30 minutes. Let cool, then remove chicken from liquid. Remove and discard skin and bones; shred meat. Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat. Cook tortillas one at a time, turning once, just until flexible but not crisp, about 20 seconds each. Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer). This will drain them and keep them soft and warm. Heat oven to 3500°F. Coat two 13x9 baking pans with vegetable oil. Dip each tortilla in sauce. Fill tortillas with shredded chicken and roll up. Arrange a dozen filled tortillas in each pan. Top with green sauce. Spoon creme fraiche (or sour cream) over sauce. Sprinkle chopped onion and cilantro over the top. Sprinkle cheese over all. Bake for 25 minutes. Broil briefly if the top needs some browning. Serve hot with refried beans. Note: To freeze: Prepare recipe through step 26. Place rolled enchiladas on a baking sheet and freeze until firm. Transfer to a freezer bag. Seal, label and freeze. Place sauce in a second freezer bag and place both bags in a larger bag. Seal and freeze. To serve: Thaw in fridge overnight. Complete assembly and bake as directed in recipe.
Let the cream of tartar sit in the milk for at least 5 minutes to make the buttermilk. If using real buttermilk, skip this step. Vanilla or chocolate soymilk is also nice to use! Whisk the sugar, egg whites, applesauce, and oil with the buttermilk in a large mixing bowl. Gradually whisk in 1 cup of flour in 1/4 cup or 1/3 cup increments. When 1 cup has been blended, whisk in the vanilla, salt, baking powder, and cocoa powder. If using red food dye, add it now too. Whisk in the remaining cup of flour in the same fashion. Coat a waffle iron with non-stick cooking spray. Pour 1/2 cup of batter onto the waffle iron and cook until nicely browned, scraping off with a spatula. Good with maple syrup but utterly to die for with a little chocolate syrup, powdered sugar, and strawberries! Makes about 10-14 delicious out-of-this-world waffles.
Preheat oven to 425°. With mixer beat pumpkin,Eagle Brand, eggs, spices and salt. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°; bake 35 to 40 minutes longer. Cool. Garnish as desired. Refrigerate leftovers. Sour Cream Topping: In medium bowl, combine sour cream,sugar and vanilla extract. After pie has bake 30 minutes at 350°, spread sour cream topping evenly over top bake 10 minutes.
Preheat oven to 375°F. Brown meat in a large skillet; drain. Add corn, tomato sauce, salsa, chili powder, and cumin. Simmer, stirring frequently, 5 minutes. In a mixing bowl combine cottage cheese, eggs, Parmesan cheese, oregano, and garlic salt; mix well. Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2-inch baking dish, overlapping as necessary. Top tortillas with half of the meat mixture. Spoon cottage cheese mixture over meat. Arrange remaining tortillas over cottage cheese, overlapping as necessary. Top with remaining meat mixture. Bake in preheated oven at 375°F about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with Cheddar cheese. Let stand 10 minutes before serving. Great with additional salsa, sour cream, and/or guacamole.
Mix together the butter, oil, garlic, and salt. Add the parsley and mix. (If using fresh parsley, I use about 1 Tablespoon. If using dried parsley, I use about 2 pinches.). Cut the french bread in half, length-wise, so you have a top half and a bottom half. Spread the butter mixture on both halves. If desired, sprinkle about 1-2 Tablespoons of grated parmesan on each half. Place each half "butter side up" on a cookie sheet and bake at 350 until heated through. Then turn to broil, watching constantly, to brown slightly. Be careful not to let it burn on broil. Broiling should take no longer than a minute.
Sprinkle the meat with salt and pepper. Melt 1/2 T Butter and 2 tsp of oil in heavy frying pan over high heat. Working in batches, add meat and saute until just cooked through and golden, about 45-60 seconds per side. Transfer to a platter and tent with foil to keep warm. Repeat with more butter and oil as necessary. Melt 1 T butter and add 1 T oil in same pan over high heat. Add the mishrooms and shallots, sprinkle with salt and pepper and saute until mushrooms are golden brown, about 8 minutes. Add wine, broth and saffron and simmer until the liquid is reduced by half, about 5 minutes. Add cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add peas and return the sauce to a simmer. Season sauce with salt & pepper to taste. Pour sauce over scaloppini and serve with lemon wedges.
blend cake mix, water, oil, eggs and bananas in a large bowl until moistened. beat with a mixer for 2 minutes. bake 350 for 35-40 minutes. cool cake completely. for frosting: mix together cool whip and banana cream pudding mix. spread on cooled cake. store in the frig.
Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl. Whisk in the olive oil; season with taste with salt and pepper. Set aside. To prepare the asparagus: Brush the asparagus with olive oil; season with salt. Grill (I used a stove top grill pan) over medium-high heat, turning often to brown evenly. Grill asparagus until just tender, approximately 8-10 minutes. Transfer asparagus to a platter. Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.
Combine onions, salt, peppercorns, bay leaves, vinegar, and water. Arrange meat in a covered earthenware or Tupperware container and pour pickling solution over the top of the meat. Cover tightly and store in the refrigerator for 3-4 days (the longer it marinades, the more flavor soaks into the meat). Turn the meat once or twice a day. Remove the meat from the solution and pat dry. Remove and discard the bay leaves and peppercorns. Strain and reserve the onions. Put a little oil (I like to go light, if I can, and use extra virgin olive oil or Canola, but you can use a couple of tablespoons of butter) in a skillet and heat and cook reserved onions until they are transparent, but not brown. Remove onions and brown meat on all sides in the same oil. Place onions and meat in a slow cooker/crock pot and fill the crock pot with a cup of the pickling solution. Cover the slow cooker and cook on low for 6-8 hours, until the meat is cooked through and tender. When meat is done, remove to a warm platter and cover to keep warm. Add any remaining marinade to a skillet. Add brown sugar, raisins, crumbled ginger snaps (I pound these out in a Ziploc bag to crush them). Stir and cook until the sauce is smooth and has thickened--about 15-20 minutes. Serve the sauce over the slices of meat and put the remainder of the sauce in a gravy boat.
shred or chop blanched or frozen spinach in a blender or food processor. chop artichoke hearts into quarters if they are larger than a thumb. mix everything together in a medium sized bowl. add salt, pepper to your taste. add more shredded cheese to your taste. best made a day ahead of time to let flavors meld together.
Cut the chicken into 1/2 inch cubes or shred, depending on your preference; set aside in refrigerator. Rough chop the garlic and anchovy on a cutting board; sprinkle with salt and mash into a paste with the side of your knife. Add paste to a small bowl, and whisk together with parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper to form the dressing. Place chicken, potatoes, and tomatoes in a large bowl, add the yogurt dressing, and toss gently to combine. Let rest 20 minutes to allow flavors to develop and meld.
Preheat the oven to 180C (360F). Cut some nice slits in each chicken breast. Season with salt and pepper on chicken. Pour the rice wine. Now, peel off the apple and cut in abour 4x4 cubic sizes and grind in blender well. Mix well the apple, lemon juice and honey in a small bowl. Prepare at least 4~5 cm deep oven dish and put the chicken and cover with this sauce on each chicken breast. (You can use foil.). Sprinkle Rosemary and Thyme on the top. Put it in the oven about 20~30 min depends on the chicken. And change to grill setting and leave about 5~10 min to make nice color.
Place beans, 2 cups of water, and other ingredients in crockpot; cover and cook on low for 8-10 hours. Discard bay leaf before serving.
Soak (or defrost) the scallops in the milk for an hour. Then remove scallops from the milk and save the milk for your mornay. Chop up the fish, prawn flesh, scallops and shallots. Using oil pan fry the fish, remove and set aside, the prawns, remove and set aside, the scallops, remove and set aside and the shallots. In a separate pan, to make the mornay sauce, add butter and melt, stir in about 4-5 tablespoons of flour and mix into a paste. Slowly add the milk mixing as you go. Continue to stir until heating towards a boil and start adding the cheese to thicken. Add white wine, continue stirring and add the shallots and the cooked seafood. Stir through to blend the flavours. Add salt & pepper to taste. Serve over cooked steamed rice.