HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a food processor or blender, combine blueberries and apple juice concentrate; blend until liquefied. Pour into an 9 by 13 inch baking pan(preferably glass). Cover and freeze until firm around the edges, about 2 hours. With a heavy spoon, break the frozen mixture into pieces. In a food processor or blender container, place mixture and blend until smooth but not completely melted. Spoon into a 9 by 5 inch loaf pan(glass too, if possible); cover and freeze until firm. Serve within a few days. I sometimes freeze in a plastic container. Enjoy!
Combine all ingredients except the coleslaw mix in a large bowl and blend until smooth with an electric mixer (or just beat with a whisk). Add coleslaw mix and toss well. Cover and chill overnight in the refrigerator. The flavors fully develop after 24 to 48 hours.
Saute onions, carrots, celery, eggplant, bell pepper, sliced sausage, and garlic in olive oil until lightly browned. Add broth, beans, tomatoes, greens, and seasonings; simmer for 30 to 45 minutes, until vegetables are tender.
Preheat oven to 350. Lightly grease and flour one 9x5x3" loaf pan. Sift together flour, baking powder and salt. Stir in chopped nuts, and dried cranberries. Set aside. Cream shortening, add sugar, beat until light and fluffy. Add eggs, one at a time, beating after each addition. Add mashed banana and orange juice. Slowly beat the set aside dry ingredients into creamed mixture. Mix well. Pour into prepared loaf pan. Bake at 350 degrees for 70-75 minutes. Cool 25-30 minutes before removing from pan.
Combine flour and sugar in a bowl. Cut butter into mixture until it resembles coarse meal. Add buttermilk and vanilla extract, then raspberry chocolate chips. Stir until all ingredients are moistened and form a soft ball. Turn out onto a generously floured surface and knead until it can be patted out into a circle 1/2-inch thick. Cut with a 2-inch biscuit cutter; place on a baking sheet, brush tops of scones with egg white. Bake in a preheated 400° oven until golden brown, 10-12 minutes. Note: if you can't find raspberry chocolate chips, substitute raisins, dried cranberries or dried cherries.
Soften cream cheese and butter, by putting in microwave for 20-30 seconds. Mix together with mixer until smooth. Stir in corn (2) cans drained (1) can undrained. Stir in diced jalapenos- to taste. Bake at 350 for 30 minute.
Preheat the oven to 350 degrees. Oil a 9 by 13 by 2 inch baking pan. In a large bowl, combine the cooked pasta with the soppressata and transfer to the baking pan. In a bowl, whisk together the eggs, milk, 3/4 cup of the cheese. Add salt and pepper to taste. Pour over pasta. Sprinkle remaining cheese on top. Bake the pie for 20-25 minutes or until eggs are set. If you want it slightly golden on top, broil until desired color is reached. (If you don't have soppressata, or don't want to use it, you can substitute with pepperoni.).
Soak pinto beans in 6 cups of water overnight. Drain and rinse beans. Replace 6 cups of water, add chopped onion. Bring to a boil, then reduce heat and simmer 3 hours, stirring a few times. When done, mash beans with potato masher or hand blender. Add lard (or bacon fat). Salt to taste. Continue cooking until thick and grease is absorbed.
Grease the bottom of a casserole dish with oil. In a separate bowl, mix spinach, rigotta cheese, and worchesire sauce together, and then spread the entire mixture at the bottom of the casserole dish. Clean and pat fish dry. Spread the fish side by side on top of the spinach mixture. Sprinkle the fish with lemon juice and salt. Top each fish with tomatoes, basil, scallions, spices, butter and vinegar. Add the parm. cheese 5 minutes before the fish is done cooking.
First check the chick peas and remove any stones, then soak the chick peas overnight. Next day, drain and rinse. Put the chick peas in a saucepan, cover with water to about 1 inch above them, bring to a boil and skim with a slotted spoon until the water is clear. Add the olive oil, onion, half of the parsley and the peppercorns. Simmer for about 90 minutes or until the chick peas are very soft. Add salt, the lemon juice, the rest of the parsley, stir and serve.
Blanch sweet potatoes in boiling water for 2 minutes, then drain and cool with cold water. Mix marinade ingredients in a ziplock bag or bowl, then add sweet potatoes and marinade for at least 15 minutes. Preheat grill to 450°F. Remove sweet potatoes from the marinade, shaking off excess marinade, and place them on the grill. Cook until golden brown, about 3-4 minutes per side.
Place skewers in water and let them soak at least 20 minutes or until you are ready to use them. Rinse and dry shrimp. Put both oils in resealable plastic bag; add shrimp and toss to coat them with oil. Add bread crumbs, garlic, parsley, basil, salt and pepper. Toss shrimp to give them a coating of dry mixture. (You're wondering how the breading is going to stay adhered to the shrimp, right? Fear not- that's what the next step accomplishes). Seal bag and refrigerate for 1 hour. (Do not skip this step). Thread shrimp on wet skewers. Grill on HOT grill for 2 minutes per side or until golden. Do not overcook.
Add boiling water to jug or bowl with pouring lip. I would recommend pouring some extra boiling water in first to warm up the jug. Add jello and stir well for at least 2 minutes. Add cold water and then rum. Pour into shot glasses but be careful not to overfill as it is hard to eat them if they are much more than a mouthful. Refrigerate for at least two hours. If you use small glasses rather than plastic or paper cups, serve with toothpicks so that it is easier to pull out the jello. Feel free to use any rum you like, even cheaper brands. Good luck.
Mix the water, yeast, and salt together in a large bowl. Add flour one cup at a time. Stir until all the flour is pretty much absorbed. Cover with a kitchen towel and set aside for 18 hours or overnight. In the morning uncover the dough and slightly pat it down with a rubber spatula to deflate it. Sprinkle cornmeal onto a baking sheet. With a rubber spatula scrape the wet dough out onto the pan, don't worry if it looks a little messy, straighten it out a little with floured hands. Set pan aside uncovered for 2 hours to rise (don't expect it to rise much). Preheat oven to 425F an hour before the bread will be done rising. Note:If you like you can sprinkle flour over the top of the risen dough right before you put it in the oven, this will give it the nice crackly floured look when it is done. Bake bread for 20-30 minutes. It will be done when the crust has a deep golden color. Enjoy!
Preheat oven to 400 degrees. Sweat carrot, onion and celery in butter. (Sweat vegetables by cooking in a covered pan over low heat until soft but not browned.). Stir in flour; cook 2 minutes. Add sherry, sugar, nutmeg, half-and-half, salt and pepper; simmer 10 minutes, or until raw-flour taste is gone. Slice potatoes and layer in a 9-by-9-inch pan. Pour sherry cream sauce over potatoes. Top with sliced cheese. Bake 20 minutes, or until bubbly and cheese is melted. *Clarified butter is best, but you may substitute 1 tablespoon vegetable oil plus 1 tablespoon melted butter. To clarify: melt unsalted butter slowly to evaporate most of the water and separate milk solids (which sink to the bottom of pan). Skim foam from top, and pour off clear (clarified butter) leaving milk solids in pan. Source: Adam's Mountain Caf. Nutrition data, per square: Calories 611 (21 percent from fat); fat 14.5 g (sat 8.6 g, mono 5.2 g, poly .3 g); protein 25 g; carbohydrates 95 g; fiber 7.6 g; cholesterol 41 mg; sodium 781 mg; calcium 543 mg.
Combine all ingredients and simmer for a few minutes. Especially good for basting grilled fish.
Heat up 1 tbsp olive oil in a large skillet over medium heatbsp Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4" thick. Sprinkle each fillet with salt and pepper. Saute the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bitbsp Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the. skillet to help make the sauce. With the heat still on medium, add two tbsp of oil to the skilletbsp Add the sliced mushrooms and saute for about two minutes. Add the Madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tbsp of Madeira sauce over the chicken.
Cream together the butter and the sugar. Beat in the eggs, cream, and vanilla. Combine flour, baking powder, and salt, then stir into the creamy mixture. Cover and chill until firm. Roll out on a very lightly floured surface very thin. Cut with lightly floured cookie cutters and set onto lightly greased cookie sheets (or line cookie sheets with parchment paper). Bake in a preheated 350°F oven for 12-15 minutes (or until light brown).
To make the roasted garlic: set oven to 350 degrees. Cut off about 1/4-inch off of the top of the garlic bulb and discard. Wrap head loosley in foil and place on a small baking pan. Roast until garlic is tender (about 1 hour) cool. Press bottom of the cooled bulb to squeeze out the pulp. Transfer to a bowl and mash with fork. Cook the parsnips in a pot of boiling water until very tender (should take about 25 minutes) drain well, reserving 1/2 cup cooking water. Return parsnips to the pot; add in whipping cream, butter, nutmeg and mashed garlic (you might want to add in less than the whole bulb, just keep tasting!). Beat well with an electric mixer until smooth, thinning out with some of the reserved cooking water if the mixture is too thick. Season generously with salt and pepper.
Mix the chicken in a bowl with the oregano, basil, salt, and pepper. Saute in the olive oil over medium-high heat until lightly browned, about 5 minutes. Remove chicken from the pan and set aside. Melt the butter in the same pan and saute the shallot until translucent, then add the mushrooms and saute for a few minutes. Reduce heat to medium-low and add the tomatoes, sugar, and penne, stirring well. Cook the mixture down for a few minutes, then add the mozzarella and 1 tablespoon of the parmesan and stir. Correct the seasoning (salt and pepper) to taste, and serve topped with remaining parmesan.
In a large bowl, cover the beans with cold water by 2 inches. Soak for at least 6 hours or up to overnight. Drain and rinse the beans. In a 6-quart slow cooker, stir the beans, onions, tomatoes, garlic, molasses, cumin, chili powder, oregano, and 3 cups water. Cover and cook on low until the beans are tender, about 8 hours. Uncover and season to taste with salt and pepper.
Fry bacon until crisp in a wide 6 qt pot. Remove crisp bacon and all but 2 Tbls of bacon grease, saving bacon and extra bacon grease. Brown ground beef in pot with bacon grease. Stir in chopped onions, green pepper, and garlic and cook on medium low for 10 minutes to soften veggies (add additional bacon grease if needed). Crush tomatoes (I use my hands) and add to pot along with tomato paste, crisp bacon bits, one C of wine, 4 tsps each of oregano and basil and then remaining ingredients. Don't forget to reserve wine and spices. Bring everything to a boil, reduce heat and simmer uncovered for 3 hours, stirring occasionally. After first hour, taste sauce to correct seasoning to your taste. Ten to fifteen minutes before serving, add the remaining oregano, basil and wine. Serve over hot pasta and top with grated parmesan cheese. To enhance flavors if time allows, allow sauce to cool, refrigerate for 1-2 hours, bring to room temperature before reheating.
Start by washing the rice. To do this, put rice in water and work with hands or stir until water becomes milky in color. Drain water and add more. Do this four to five times. Drain water from rice. In a pan with a tight fitting lid, add the rice, water, and kelp. bring to a boil over medium heat, removing the kelp just before the boiling point. Cover the pan and simmer for about 10 minutes or until all the water is absorbed. It is very important to not lift the lid at any time while the rice is cooking. Turn off the heat, remove lid, and cover the pan with a dish towel. Leace to cool for 10 minutes. Meanwhile, mix together the ingredients for sushi vinegar in a pan. Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl. Using a wooden rice paddle, spoon the rice into a rice tub or bowl. spread it out evenly, then run the paddle briefly through the rice cutting it first from side to side, then from top to bottom. Continue cutting, never mashing or stirring the rice, adding the sushi vinegar a little at a time. Cover and let rice cool to room temperature. (Sushi rice is traditionally served at room temperature. If the rice is warm, the vinegar will distill off.).
Saute bacon, onion & garlic for approx 2 minutes. Add remaining vegetables & sage and saute until pumpkin is almost tender. Add soup & water and stir until soup dissolves, mix in chicken & cream. Add cooked pasta & stir to combine. Transfer to an ovenproof dish & sprinkle with cheese. Bake at 170.C until cheese has melted and pasta bake is heated through.
Mix all dressing ingredients together until sugar melts. Mix salad stuff and pour dressing over. Leave to stand in fridge overnight. Serve at room temperature.
Preheat oven to 400°F Pierce potatoes with toothpick or fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes). Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops. Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.). Preheat oven to 400°F Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each potato and serve. Variation:. For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese. Do-Ahead:. Note that these potatoes keep for two days in the refrigerator.
In a two quart saucepan bring to a boil the two cups of skim milk, ground nutmeg, ground allspice, and salt. Stir in the rice, cover, and cook over low heat for approximately 30 minutes or until most of the milk is absorbed. Stir occasionally while cooking. Remove pan from, stir in margarine and Equal sugar substitute. Let cool, than cover and chill in the refrigerator. Just before serving, gently fold in strawberries and add additional milk if desired.
Blend together all of the ingredients until smooth in a blender or food processor. Spoon into a bowl, cover, and chill for at least three hours, or overnight. Serve chilled, at room temperature, or even slightly heated.
Heat oil in a large skillet over med-high heat until shimmering. Add in onions, garlic, tomato paste, oregano, and red pepper flakes; cook until onions are softened and lightly browned, 8-10 minutes. Stir in wine, scraping up any browned bits and simmer until thickened, about 5 minutes; transfer to slow cooker. Stir in crushed tomatoes, diced tomatoes, and tomato sauce into slow cooker. Mash bread and milk into a paste in a large bowl using a fork. Mix in ground beef, 1/2 teaspoon salt and 1/2 teaspoon pepper using hands. Stir beef mixture into slow cooker, breaking up any large pieces. Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH. Let sauce settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of beef with spoon. Before serving, stir in basil and season to taste with salt and pepper. Serve over hot cooked pasta.
Place all ingredients except cornmeal into your bread machine according to your manufacturer's directions. For my bread machine it is in the order listed above. Once dough cycle has finished, turn dough out onto a floured surface. Preheat oven to 400°F and roll or stretch dough out into a 12 inch round (medium crust) or several small rounds or a large rectangle. Place pizza on a greased cookie sheet. Sprinkle cornmeal over top of dough. Bake pizza for 10 minutes at 400°F. Remove from oven and cover with toppings. Reduce oven temp to 350°F and bake 10 minutes or until cheese is bubbly and browned.
In plastic bag combine flour, tarragon, salt, and pepper. Add the rabbit or chicken pieces one at a time; shake well to cover with flour. In large skillet, melt butter; add oil. Once oil is a frying temperature, saute the rabbit/chicken a few at a time until browned. Add broth; cover and simmer 50-60 minutes or until tender. Remove chicken and thicken pan juices.
Salt roast on all sides to taste. Brown roast in 1 T of oil over medium high heat in ovenproof skillet. Remove roast from pan. Add other 1 T oil to pan, brown onions and mushrooms until mushrooms start to become limp and onions start to brown. Add garlic and saute 1 more minute. Deglaze pan with broth and 1/4 cup of red wine. Add tomato paste and stir until smooth. Return roast to center of pan. Pour remaining wine on top of roast. Sprinkle with black pepper if desired. Place bay leaf on top of roast. Cover pan tightly with lid or foil. Bake at 325 for approximately 1 1/2 hours. After removing from oven, let roast rest 15 minutes before slicing into thick slices. After removing roast for slicing, add sour cream to pan juices, mushrooms and onions. Cook over medium heat for approx. 5 minutes to thicken sauce. Add sliced beef back to pan, and serve. Delicious and elegant!
In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking). Put on ravioli, as many as will fit without being"tight". Put on more sauce and then cheese. Repeat until all ravioli is gone. Bake at 375 for 20-30 minutes.
In a small saucepan, melt butter. Add flour and stir until well blended. Add stock gradually while whisking constantly, then cook over meduim low heat for 10 minutes, stirring occasionally. Add the dill, sugar, and vinegar. Remove from heat and stir in the egg yolk. Season to taste and serve immediately.
Core the apple, but leave the bottom in tact. Mix together your stuffing ingredients; peanut butter, chocolate chips, marshmallows, cranberries, etc. Stuff the center of the apple.
Slice fennel bulb in two pieces and clean. Remove finger-like sprouts from the top of the fennel, leaving only the bulb. Slice the fennel into thin pieces (I like to slice down the side to make moon-shaped pieces). Drizzle oil, vinegar, salt and pepper on top and toss thoroughly. Enjoy!
Butter a 13x9 baking dish. In a large stockpot boil salted water. Prepare pasta if using fresh and boil for 4 minutes OR boil the dry pasta for 10 minutes. For either drain when done and rinse under cold water to stop the cooking process. Meanwhile cook sausage over medium heat, around 8 minutes or until fully cooked. Remove with a slotted spoon and add to spaghetti. Add bell peppers to drippings and cook for 3 minutes. Add remaining ingredients to pasta and toss well. Pour into casserole dish. Bake for 45 minutes in a 350 degree oven. Serve with a green salad and bread sticks.
COMPOTE: In a small saucepan over medium low heat add raspberries, sugar, vanilla pulp, cornstarch, and lemon zest. Stir the mixture, occasionally, and cook until thickened, about 8-10 minutes. Cool completely. CHAMBORD CREAM: Add icing sugar to the whipped cream and continue to whip it until it holds firm peaks. Fold in sour cream and Chambord. Fold 2 spoonsfull of the compote into the Chambord cream. ASSEMBLY: Put a layer of Chambord cream into the bottom of 4 parfait glasses. (If you don't have parfait glasses be creative and use martini glasses or champagne flutes ~ you will have less per person ~ but you will be able to make more servings.). Add a layer of the raspberry compote and then repeat the process one more time, so there are 4 layers. Finish with a dollop of the cream and garnish with fresh raspberries, cookie and a sprig of mint, if using.
Heat oil on medium flame in a non-stick skillet until hot. Add turkey breasts to the skillet. Sprinkle with salt and pepper. Cook turkey until slightly browned on the outside and till it has lost the pink colour on the inside. This takes about 4 minutes on each side. While the turkey is cooking, mix marmalade, vinegar and ginger in a small bowl. Add to the skillet. Bring to a boil. Garnish with the orange wedges and parsley. Serve hot!
Cut the steak into 5cm cubes. Heat the oil in a heavy based pan and brown the meat in batches. Transfer the meat to a casserole dish that has a tight fitting lid. Add the onions to the pan and cook for a couple of minutes. Add the garlic and cook for a further minute. Sprinkle the flour and mix with the onions. Once well mixed gradually add the stock and the beer and mix into a smooth sauce. Pour the sauce over the meat and add the raw bacon, thyme, prunes and orange rind. Place in a preheated oven at 160°c and cook for 2 hours. Serve with creamy mashed potato and crusty bread.
Boil Orzo pasta in water until al dente. Drain and allow to cool. Mix the pasta with the onion, tomato, basil, olives, and capers. In a small bowl whisk together the mustard and lemon juice. Gradually whisk in the oil until it forms an emulsion. Add in the oregano, salt and pepper. Pour over the pasta mixture and toss to coat. Chill in the refrigerator until cold. Toss in the feta cheese and chill until ready to serve.
In a large skillet melt 3 tablespoons butter with 1 tablespoon oil. Add in the sliced fresh mushrooms and saute until they release their liquid and are tender (about 10-12 minutes). Add in 1/4 cup shallots and garlic; saute for about 3 minutes. Stir in fresh thyme and season with salt and pepper; transfer to a bowl. Add in another 2 tablespoons butter with 1 tablespoon oil to the same skillet over medium-high heat. Season the steaks with salt and pepper, then add to skillet and cook until desired doneness (about 3 minutes per side for medium-rare). Add in the remaining 1/4 cup shallots to the skillet; saute for 2 minutes, then add in Maderia and beef broth, then bring to a boil, simmer uncovered until REDUCED to about 2/3 cup (this should take about 7 minutes). Add in the whipping cream and cayenne (if using) boil until the sauce thickens slightly (about 2 minutes). Add/stir in the mushroom mixture. Season with salt and pepper. Return the steaks to the skillet and cook until heated through (about 1 minute). Transfer to plates and spoon the sauce over.
Halve and core the pears. Slice them thinly and brush with lemon juice to stop discoloration. Cut the avocados in half, remove the pits and peel them. Carefully cut each half into five slices. Also brush with lemon juice to prevent discoloration. Place watercress and arugala on plates to be served and arrange pears and avocados on top. Sprinkle chopped nuts on top. For the dressing combine all dressing ingredients in a jar and shake. Spoon dressing on top and crumble the cheese on top of it all. Serve immediately.