HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. In a bowl, beat cream and eggs. Season with salt and pepper to taste and reserve. Lightly butter 10 (4-ounce) oven-proof ramekins. In a sauce pan, melt remaining butter and add leeks. Cover and simmer for 15 minutes, or until leeks are very tender. Remove from heat and cool. To assemble, place an equal amount of leeks in bottom of each ramekin. Top with the smoked salmon and pour in cream mixture. Place ramekins on cookie sheet and bake for 20 minutes, or until custards set. Remove and serve, topped with caviar and garnished with micro beet greens or chervil sprigs. 10 servings.
Bring the stick of margarine and water to boil. Take off stove and mix in one cup of flour very quickly. Cool 2 minutes. beat in 4 eggs one at a time. Put mixture in a greased 9x13 baking dish. Bae 30 minutes at 400. Turn off oven, open door till it dries out about 5 minutes. Cool completely. Filling------------------------- O . Beat cream cheese until smooth. Slowly add milk. Then add boxes of pudding and vanilla. Spread on top of pastry. Spread cool whip on top of pudding mixture and sprinkle with chocolate sprinkles (optional).
Mix the first 6 ingregients and form into a long tube shape. Refrigerate at least overnight. Top with chopped nuts if desired. Slice and spread on the breads and top with a slice of cucumber. Sprinkle with dillweed to garnish.
Heat a panini grill. Divide 1 ounce smoked gouda between 1 top and 1 bottom of a croissant. Sprinkle each half with 1 tsp Parmesan. Top each with about 3 slices of salami, top half of the sandwich with a small handful of arugula. Close the sandwich and continue with the remaining sandwiches. Grill the panini until the cheese melts, about 3 to 4 minutes.
Soak bulgar wheat in 2 cups of water or chicken broth let soak overnight or use boiling water and let soak 1 hour. Rinse and drain wheat in tea strainer and pour in large bowl. Add oil, lemon juice, salt and pepper, stirring well. Add chopped veggies, mix well, cover. Refrigerate 3 hours, stirring a few times. Serve with pita bread.
Cake Directions: Preheat oven to 375 degrees. Grease and flour a 9x13" baking pan. In a large mixing bowl, stir together cake mix, sugar, baking soda, cinammon and ginger. Make a well in the center add pumpkin, oil and eggs. Beat on low speed until blended. Scrape bowl and beat about 4 minutes on medium speed. Stir in chopped pecans if desired. Pour batter into prepared pan. Bake 40 minutes or until toothpick placed in center of cake comes out clean. Allow to cool completely and top with cream cheese frosting. Frosting Directions: Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy. Spread on cake. If making a round, stacked cake, make 1-1/2 to 2x the frosting, depending on how thick you like it.
Brown ground beef in large skillet. Drain off fat. Cut vegetables in bite size pieces, 1/2 to 1 inch size. Add zucchini, onion, pepper and tomatoes, squeezing tomato peices to start bringing out the juice. Sprinkle with salt seasoning and stir. Cover, bring to a simmer and simmer for 25 minutes, stirring occasionally; It makes it's own juice. Serve in a soup bowl if you like the juice with it, or use a slotted spoon to serve without juice. Sprinkle with shredded cheese and/or parmesan.
Preheat oven to 425°F. On a baking sheet, toss Brussels sprouts and onions with olive oil. Season with salt and pepper. Bake for approximately 45 minutes, until sprouts are tender and starting to brown. Meanwhile, place the cider in a medium-sized saucepan, and simmer on medium, until reduced to approximately 1 cup. When sprouts are finished, remove from oven, place in a serving dish and toss with cider. Serve warm.
Be sure the seed pod are removed from the roselle. Place everything you are using except the sugar in a big pot and boil. Strain and add sugar. Serve cold and pour over ice. For adults add rum.
Season both fillets with Cajun seasoning. Salt and pepper fish. Heat oil to hot in medium skillet (just starting to smoke). Slide in fish. Cook 2-3 minutes. Turn and cook 2-3 more minutes. Garnish with lemon wedge. Serve with tortilla chips and chunky tomato salsa.
Add water, eggs, olive oil, honey, sugar, and flour to the bread machine bowl in that order. Make a well on top of the flour mound and add the yeast. Add salt along the side of the flour mound. Set your bread maker to run a "dough" cycle. Remove dough and braid challah (this is the fun part! See http://www.youtube.com/watch?v=q0kf0MFRpXg for instructions.). (Optional) For a professional look, coat the braided challah with egg using a basting brush, and sprinkle sesame seeds on top. Bake at 325 F for 30-40 minutes.
To prepare the crust, place the cookie crumbs, nibs, and sugar in a bowl and mix well. Add the butter and mix until well moistened. Press into a 10 inch flan pan with a removable bottom. Chill. To prepare the filling, heat the cream, butter and rum in a sauce pan until boiling. Pour the hot cream over the chopped chocolate and let stand about 2 minutes. Whisk until smooth. Pour into prepared shell. Chill at least 2 hours. Serve cold with soft whipped cream.
Tuck tips of wings under to for a triangle. Place wings in a shallow non metal container. Combines soy, sherry, ginger, garlic and honey in a jug and mix together. Pour over chicken. Cover and store in fridge serveral hours or over night. Cook under grill basting ocassionally, or bake in oven at 180 C 1 hour in the sauce.
Place the fennel dressing in a food blender. Add the achovies, lemon juice, eggs and bleu cheese. Blend for just a moment, and pour over your salad. Add salt and pepper. Add croutons, and serve.
Combine the ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk, and about 1/2 cup water. Bring to a boil, then adjust the heat so the mixture simmers; cook, turning the meat occasionally, until tender, adding more water if the mixture dries out, 30 to 45 minutes. When the ribs are tender, remove them. If any liquid remains in the pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the mixture is just about dry. Remove the cardamom pods, cloves, cinnamon stick, and bay leaves. Add the butter to the pan over medium heat and when it's hot, brown the ribs. Remove the ribs to a warm platter and add about 1/2 cup water to the pan. Once again, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the liquid is reduced by about half. Pour over the ribs, garnish with cilantro, and serve.
Cook the lentils in plenty of boiling water until tender (about 40 minutes). Hard-boil the eggs by simmering them in a pan of boiling water for 7-10 minutes. Then drain them, cover with cold water and leave to cool. Heat the olive oil in a pan, add the onion and garlic then cover and cook gently for 5 minutes, until softened. Ad the ground coriander to the onion and garlic, stirring for 1-2 minutes, then put in the lentils and leave to cook very gently until the lentils are thoroughly heated. Meanwhile, shell the hard-boiled eggs, rinse them under cold water, then slice them. Add the chopped fresh coriander to the lentil mixture, taste and season with pepper and salt. Serve the eggs and lentils together wither mixing them into the lentil mixture or arranging them around it attractively.
To prepare the pierogi dough, mix together the flour and salt. Beat the egg; add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5 to 7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20 to 30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12 to 15 pierogies, depending on size. Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork. Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry. Saute chopped onions in butter in a large pan until onions are soft. Add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal. Potato, Cheese & Onion Filling: Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4 to 8 oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.
Combine marshmallows and milk in a saucepan, over medium heat. Stir until marshmallows have melted. Add chocolate bar and stir until melted, and mixture is smooth. Take off heat, and allow to cool. Crush the biscuits finely. Melt the butter.(I use the microwave). Stir the melted butter into the biscuit crumbs. Press into a greased 9 inch pie-dish, or (I prefer) into a springform pan (with a loose bottom.). (This makes for a better presentation when you serve it). Chill the crust for 20 minutes in the fridge. Whip the cream until peaks form, and fold into cooled chocolate mixture. Pour into the prepared crust. Chill overnight in fridge. Next day, crumble/grate chocolate on top, loosen the pie from the springform pan (if using), and chill again, until ready to serve.
Bring a large pan of salted water to boil over high heat. Add the broccoli and cook until it is crip tender but still green, about 1 to 2 minutes. Drain the broccoli and rinse it briefly under cold water. Using the same pan, add the oil. Then add the onion, garlic, pepper, and oregano if using. (Just use about 1/4 tsp.) Cook over medium heat, stirring often, until the onion is translucent which is about 3 to 5 minutes. Add the tomatoes, bulgur, water, and salt and pepper to taste. Bring to a boil and then reduce the heat to low. Cover it and cook until all the liquid is absorbed. Start checking at 10 minutes but it may take up to 15. Turn off the heat and add the broccoli and the black beans. Cover the pan and let it sit until the bulgur is tender but still slightly firm. This will take about 10 to 15 minutes.
Combine all ingredients in a medium bowl, stirring with a whisk. Cover and chill at least 1 hour.
Mix sugar, syrup, cocoa, flour, and milk. Boil to soft ball. Add butter and vanilla. Cool and beat. Add Pecans. Pour on greased dish Cut into squares.
Place a baking sheet on the middle rack of the oven. Preheat oven to 500 degree F. Toss zucchini with oil in a large bowl, add bread crumbs and toss. Spread the zucchini on the preheated baking sheet in a single layer. Roast until beginning to brown, 5 to 7 minutes. Turn the zucchini and continue roasting until just tender, 7 to 9 minutes more. Return the zucchini to the bowl. Add pesto, salt and pepper; toss to coat.
Take 2 cuts of beef and make deep slits in the meat. Insert slivers of garlic and onions. Marinate beef in 1 cup vinegar for 24 - 48 hours. When ready to cook, discard the vinegar. Brown in hot oil until nearly burned on both sides. Pour 2 cups of coffee over the beef, add 2 cups of water and cover. Cook slowly at a simmer for 6 hours. Do not add any seasonings until the last 20 minutes , then add salt and pepper. 1/2 cup of gin or whisky may be added to the boiling mixture. Additional water may be needed while cooking. (Although this was originally a stove top method of cooking, it certainly could be cooked in a crock pot after having been browned.).
In a large stock pot, heat the oil over medium-high heat. Add the onion, leeks, celery, and garlic, and cook until all have softened and become fragrant, about 5 minutes. Add the stock, milk, bay leaf, and potatoes, and season with salt and pepper. Bring to a simmer. Cook until potatoes are tender, about 25 minutes. Stir in the parsley and half and half. Allow to cool slightly. In batches, puree in a blender. To make croutons, preheat broiler and place cheese slices on toasted bread. Broil until cheese is melted and browned in spots, about 2 to 3 minutes. Serve soup with Irish Cheddar Croutons and sprinkled with bacon.
Place butter and oil in a frying pan or on the grill (I start on the stove and finish cooking on the grill when I start cooking my burgers) and heat until butter has melted. Add the onion that has been cut into layers or long strands. Salt and pepper your onions. Grill or cook your onion stirring frequently until it becomes almost golden brown throughout. Add the beer and continue to heat until almost all of the liquid has been cooked off. Remove from heat and let the onion cool on the counter. Put onion on your favorite burger and finish your beer.
To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes. Trim off any excess fat and tendons from chicken. Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish. Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade. Cover dish with plastic and refrigerate for at least 2 hours. Sauce: Heat oil in a small pan. Add onion flakes and cook over a low heat for 15 to 30 seconds. Add remaining ingredients, mix well, and cook until heated through. Set aside sauce to await the chicken. Drain the chicken (save the marinade). Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade. Serve with the peanut sauce while hot.
Preheat oven to 375°. Grease a loaf pan. Combine egg and milk. Add bread crumbs, onion, celery, seasonings, beef, and pine nuts. Place into the loaf pan. Bake 1 hour and 15 minutes. Cool and remove from the pan. If you freeze allow it to thaw out completely before you continue on with the rest of the steps. Preheat oven to 400°. Let pastry stand out a room temperature for about 25 minutes. Form into a ball. Combine the mushrooms and cheese and spread on the top of the meat loaf. Roll out the pastry to about 18x12-inches. Wrap the meat loaf. Use the egg with 2 T water to seal the edges and to brush the top and sides of the loaf with. Place on an ungreased baking sheet and bake for 30-40 minutes. Let stand 10 minutes before carving.
Remove casings from sausage. Cook and crumble till brown in a large pot along with fresh bell pepper, onion and garlic. Chop jarred red peppers smaller and add to sausage WITH their juice. Simmer on low. Prepare the linguini according to package instructions, drain. Add to sausage mixture and toss with parmesan cheese.
Wash the beans and soak overnight. On the stove, simmer 6 cups of water, beans, salt, and onion for 20 minutes. Remove from stove and add the remaining ingredients. Bake in covered casserole at 325, or in crockpot on low, for 6-8 hours. Check periodically and add liquid if necessary. These are good served either hot or cold.
Soak 12 wooden skewers in a shallow pan with something on top to keep them under water. Peel and cut the potatoes into 3/4-1 inch cubes. Cut the onion into squares and slice the zucchini. In a gallon Ziploc bag or bowl, combine the oil, butter or margarine, lemon juice, water, pepper, salt, garlic powder, parmesan cheese, and cayenne pepper, if using. Toss to mix. Add the last four ingredients to the bag and toss to coat. Heat the coals if using them, since it takes 15 minutes before the coals are ready. Drain the water from the wooden skewers and assemble with imitation crab, onion, tomatoes and zucchini. Place the potatoes in the Ziploc bag or bowl with the remaining marinade. Coat the potato pieces. Wrap the covered potatoes in tin foil and place on the heated grill 20-30 minutes or until cooked through. Grill the shish kabobs until the vegetables are cooked through. Serve and enjoy!
Preheat oven to 450. In small mixing bowl, combine chili powder, brown sugar, and salt. In 13 x 9 glass baking dish, toss potatoes with onion, olive oil, pepper, and 1 Tbsp of the chili mixture until evenly coated. Cover with foil and roast 20 minutes. Meanwhile, use remaining chili mixture to coat salmon fillets. Place on top of potatoes, skin side down, and roast uncovered 10-12 minutes, or until fish flakes easily and potatoes are tender.
Combine the Thick Stuff ingredients and simmer until soft. Drain liquid, put in a food processor and whir until mostly smooth; put into a container to take to the event with you. Cut up the beef into cubes, the sausage into rounds, and the veggies as indicated above. Put them into containers (I use Ziplock bags) to take with you. Mix together the spice mixture from the onion soup, garlic powder, curry powder, oregano, basil, thyme, and sage; put into a Ziplock bag. When you're ready to cook it all, place the meat and veggies in a big pot and add water to cover. Add the spice mixture and stir well. Put over heat (I've done this with propane campstoves and in covered Dutch ovens with charcoal -- both ways work fine) and simmer for 1 hour. Add the Thick Stuff and simmer another hour, stirring occasionally, adding liquid as necessary for desired thickness. Makes a thick, rich stew serving anywhere between 8 to 10 people, depending on how hungry you are.
To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste. To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste. Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, saute catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.
Season raw meat with oregano, basil and salt to taste. Brown in microwave (3 minutes on HIGH, chop and stir, another 3 minutes on HIGH). Drain meat. Pour sauce over browned meat. Microwave on HIGH for 3 minutes. Bring water to a brisk boil in large pot. Slowly add ravioli to boiling water. Add salt if desired. Cook as desired, stirring occasionally to prevent ravioli from sticking to each other and pot. (About 2 minutes for al dente and 6 minutes for well done.). Drain ravioli and add to meatsauce.
Finely shred ramps, then blanch in boiling water 2 minutes; rinse with cool water to stop the cooking process and drain very well. Slice red pepper, removing seeds and any membranes. Combine pepper with blanched ramps and walnuts or almonds in a salad bowl. Mix lemon rind and juice with mayonnaise and toss the salad. Adjust seasonings to taste and serve.
Combine all ingredients, EXCEPT pecans. Toast pecans in the oven or dry skillet, set aside. Careful not to burn! Cook for 6 - 8 hours, until the yams are tender. I stir to combine every hour or so. About 1-2 hours before serving, if the mixture is too wet, prop the lid open a bit with a toothpick to let some of the steam out and thicken up the sauce. Put in your favorite serving dish and top with pecans for serving.
Preheat oven to 200C and place butternut sqaush on a oven tray and roast until softened. In hot frypan add walnuts and brown sugar until sugar disolves and walnuts caramelise. Set aside. Cook potatoes, skin on in salted water until just cooked through. Drain and peel then mash (or use a mouli/spaetzle maker). Weigh out 1kg of the cooked potatoes into a bowl (or on the bench) . and make a well in the centre. Mix in flour, egg, nutmeg and salt. Mix gently until combined, do not over knead. Divide the mix into 4 and roll each quarter into a long thin sausage. Cut a roll into 1cm pieces, pressing each with a fork to make indentations. Repeat for other 3 rolls. Cook in batches in boiling water until the gnocchi rises to the top. Drain and place in fridge for later. Spoon roasted squash from skin and break into pieces. Heath olive oil in frypan, Add gnocchi and panfry on medium heat until golden brown, add squash, walnuts, butter and sage and continue to fry until butter has browned. Deglaze with the lemon juice to cut butter. Serve on a hot plate and dollop goats cheese over the gnocchi.
Saute zucchini and onion in a little oil until tender. Beat eggs with a fork and add herbs, cayenne, salt and grated cheese. Mix together. Add cooked zucchini mixture to egg and cheese. Mix well. Pour into a greased baking dish. Bake at 350°F for 20-25 minutes. Let sit for 5 minutes before serving.
Cut the avocados in half and remove pits. Using a teaspoon, scoop out pulp into a bowl. Mash the pulp with a fork or potato masher to your preference of chunkiness/smoothness (we prefer it chunky). With a spoon, mix in the fresh pico de gallo and remaining ingredients. Serve with warm tortilla chips and an ice cold beer or margarita, and your favorite Mexican meal (tacos, enchiladas, fajitas, chile rellenos). Enjoy!
In a bowl, mix together eggs, 1 tbsp Hunt's Tomato Paste, onion, cheese, parsley, garlic and 1 tsp salt. Add beef and bread crumbs; mix thoroughly. Form into 20 balls, about 1 inch in diameter. Lightly brown in a Dutch oven on all sides in hot oil; drain. Blend remaining Hunt's Tomato Paste with hot water; sugar, basil, oregano, 1 tsp salt and the pepper in a bowl. Pour over meatballs. Cover; simmer 10 minutes. Uncover; simmer 10 minutes longer. Serve over spaghetti.
Heat broth, cornmeal, bay leaf and pepper in saucepan to a boil. Stir in oil. Cook and stir 10 minutes or until mixture thickens. Remove bay leaf. Stir in basil and hceese. Pour mixture into greased 9" pie plate. Cover and chill 2 hours or until firm. Cut polenta into 6 wedges. To grill: brush wedges on both sides with olive oil. Place on hot grill and cook 4 minutes, turning once. To bake: place wedges on greased baking sheet. Bake at 375° for 20 minutes or until browned and crispy, turning once. To pan-fry: heat oil in nonstick skillet. Add wedges and cook 10 minut4es or until browned and crispy, turning once.
Simmer the chilies in the lemon & water for 10 minutes. Add chilies and all other ingredients (except for the chicken) in a processor and blend until it's paste. Coat all chicken pieces with paste, marinate for 15 minutes up to 24 hours. Grill with offset heat or bake in the oven at 375 degrees till the color of Coca-Cola! Approximately 1 hour?
Heat a medium nonstick skillet over medium heat. Add the pine nuts and cook, stirring constantly, until fragrant and lightly browned, about 3 minutes. Immediately remove from skillet and transfer to a small bowl; set aside. Return the skillet to medium heat and add the oil. Add the asparagus and garlic and cook, stirring often, until the asparagus is slightly tender, 4-5 minutes. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot. Add the asparagus and garlic mixture, reserved pine nuts, lemon juice, salt and lemon-pepper seasoning; toss gently to combine, serve at once.
Cut rabbit meat into portion parts, as if you will do it with chicken. Mix flour, salt and pepper and roll rabbit parts into flour. Take a frying pan (best Teflon one) put some olive oil and fry rabbit until brownish on all sides. Add garlic and fry not more than 1 minute. Add wine, thyme, bay leaf. Stir with wooden ladle removing burned parts (if there are any). Cook on easy fire 45 minutes. Add some chicken stock if necessary. Add mustard, stir and cook about 5 minutes. The sauce must be dense, but not too much. Serve with mashed potato.