HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash leeks in a bowl of cold water, agitating them, then lift out leeks and pat dry. Cook leeks in butter in a wide 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add thyme and cook, stirring, 1 minute. Stir in beer and water, then increase heat to moderately high and bring to a boil. Add mussels and return liquid to a boil, partially covered. Cook, completely covered, stirring occasionally, just until mussels open wide, checking frequently after 4 minutes and transferring to a large bowl. (Discard any mussels that remain unopened after 8 minutes.). Working over a bowl, remove mussels from shells and put in bowl (discard shells along with any clinging leeks). Pour any cooking liquid accumulated in bowl back into pot. Pour cooking liquid through a sieve lined with a double layer of cheesecloth or dampened paper towels into a 2-quart heavy saucepan. Stir in half-and-half, salt, and white pepper, then heat over moderately low heat until hot (do not let boil). Stir in mussels and heat until just warmed through. Meanwhile, halve avocado, then peel 1 half (wrap remaining half tightly in plastic wrap and reserve for another use). Cut into 1/2-inch cubes, then toss gently with tomatoes and dill in a bowl. Divide soup among 6 shallow bowls and spoon some avocado mixture into each. Serve immediately. It should be noted that the soup, without half and half, can be made 1 day ahead and cooled completely, uncovered, then chilled (with shelled mussels in soup), covered. Remove mussels and reheat soup over moderately low heat before adding half-and-half and then proceeding with recipe.
Preheat your oven to 350*F. In a large bowl, sift together flour, sugar, baking powder, and baking soda. Stir in orange and lemon rinds. Cut iin the shortening with a pastry blender or two knives until the mixture is like coarse meal. In a medium bowl, stir together the mixed juices, cheese, and eggs. Add to the flour mixture, stirring until just combined; do not overmix. Fold in the cranberries and walnuts. Pour the batter into a buttered and floured 9"x5"x3" loaf pan. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Serve warm with butter or cream cheese. Enjoy! To store: Wrap snugly in foil or seal in plastic bags. Refrigerate for up to 2 weeks. Freeze up to 3 months.
Peal the potatoes and cut into small chunks. Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt. Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until potatoes are tender. Drain the potatoes. In a stand mixer on in a mixing bowl w/ an electric mixer mix together the butter, cream cheese, sour cream, and soy milk. Once well blended add the salt, garlic powder and paprika or favorite mash potato seasonings. Add in the potatoes and mix until all ingredients are blended. Great served with gravy.
Preheat your oven to 170 degrees Celcius. Grease and line a 20cmx20cm square cake tin. Place all the ingredients into a large bowl. Beat on high for 2-3 minutes until combined and the mixture is thick and a light creamy colour. Pour into prepared tin and bake for 1 hour.
Heat meat and gravy in a saucepan. heat mashed potatoes in microwave. In a skillet caramelize onion with butter, sugar and vinegar til dark brown and soft. stack meat and mashed potatoes and onions and cheese on a roll leaving top off. put under broiler 1 minute.
Combine all ingredients EXCEPT seafood, and lemon and celery garnish, in a large saucepan, bring to boil and simmer for 1 hour. NOTE: Combination of shrimp,scallops, mussels, and or lobster, to equal 3 pounds. Puree in blender or food processor: taste and adjust seasonings. NOTE: Habenero and Scotch Bonnet chilies are among the hottest available. Jalapeno is milder, if preferred. Use gloves to handle raw. Cool dressing for 1 hour before serving. To assemble: In a beautiful martini glass. Layer seafood and dressing to top of glass. Any left over sauce may be saved and frozen. Chill at least 2 hours before serving. Garnish with celery and lemon twists. Top with 1 ounce of crab meat per serving.
Heat oil in a large skillet over med to high heat. Add onion, carrot, and celery; Cook until they begin to soften. Add chicken to the veggies and cook until opaque, 5-7 minutes. Stir in tomatoes, basil, salt and pepper; Reduce heat and simmer until chicken is cooked through, 10-12 minutes.
In bowl, combine flour and powdered sugar; cut in butter. Press into 13x9" pan. Bake 350°F for 20-25 minutes. Meanwhile, beat eggs on high till pale yellow. Gradually add sugar and salt and lime juice. Continue beating on high. Pour over hot crust. Bake another 20-25 minutes until golden brown. Sprinkle with more powdered sugar. Cool and cut into bars. Makes 4 1/2 dozen. NOTE- You may add 2 drops of green food coloring to egg mixture for that lime green color -- .
mix together the butter, cream cheese and flour. form a ball.wrap in plastic wrap and refrigerate overnight. remove from refrigerater and work dough until pliable.roll out on floured surface.cut dough into 12 3" squares. combine sugar, cinnamon and dash of nutmeg and almond powder, if available, in small bowl. take each apricot half, roll in this mixture and place into one of these squares. fold up corners to the center to form a pocket. bake at 350* for 20-25 minutes.on a parchment covered sheet.or until lightly browned. remove to wire rack and when almost cooled.sprinkle with powdered sugar -- .
Preheat the oven to 400&deg;F Place the shrimp on a large baking sheet with sides. In a small bowl, combine the shallot, lemon zest and juice, olive oil and seasoning salt, and mix to combine. Pour over the shrimp and move them around to evenly coat. Make sure the shrimp are arranged in one layer. Roast the shrimp for about 8 to 9 minutes, or until they are pink and opaque all the way through. Place in another dish and cool. Refrigerate until serving. While the shrimp are cooking, prepare the sauce: In a food processor puree the mango. Combine the remaining ingredients together in the food processor and blend until combined. Taste for seasoning. Place in a small serving bowl and serve with shrimp or crab. To serve as an appetizer: place the sauce in a small bowl in the center of a 12-inch platter. Arrange the shrimp around the outside of the platter in a pretty pattern. Garnish with the parsley. Make sure to have a small bowl next to the platter to dispose of the tails. To serve as a first course: Place a couple of tablespoons of the sauce in the center of a martini glass. Sprinkle the parsley on top of the sauce. Arrange the shrimp on the edge of the glass; figure 4 to 5 shrimp per person. Serve immediately. Advance Preparation: The shrimp and sauce can be made up to 1 day ahead, covered and refrigerated.
Preheat oven to 350 degrees. Mix together ground turkey, breadcrumbs, egg, Italian dressing, BBQ sauce, worcestershire. In a standard ungreased loaf pan, put down half of the meat mixture. Create a canal in the middle of the meat mixture. place the shredded cheese and diced pickle (or relish) in the canal. cover the canal with the second half of the meat mixture and smooth out the top. bake for 1 hour.
Preheat oven to 400 degrees F. On a large baking sheet, place 1 sheet filo pastry and brush with melted butter, repeat, stacking them on top of each other as you build your pie crust. You may want to stagger the sheets a little bit to ensure that the baking sheet is well covered allowing a little bit of an edge. On the top layer, brush on the mustard. Sprinkle the cheese evenly over the pastry to ensure even coverage. Lay the tomato slices generously, all over, overlapping, as needed. Season with coarse salt, and ground black pepper. Sprinkle the thyme leaves on top. Bake in the oven until the pastry is crisped and browned at the edges, about 25 minutes. Add another sprinkling of coarse salt, and cut the tart into 8 squares. Garnish with fresh basil leaves. Delicious when served hot, warm, or at room temperature.
Slowly melt chocolate in double broiler over water. Combine remaining ingredients then pour chocolate over top and mix well.
Combine chocolate, 2/3 cup sugar, 1/2 cup milk and 1 egg. Cook over medium heat until mixture thickens. Set aside and cool. Preheat oven to 350F and grease/flour cake pan. Cream together shortening and 1 cup sugar. Add vanilla, 2 eggs, flour, baking soda, salt, and 2/3 cup milk. Combine until well blended. Add cooked ingredients - mixing well. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
Grease 12 medium muffin cups. Beat egg, oil,banana and milk together lightly with a fork. Stir in sugar. Sift dry ingredients together into first mixture and stir only until ingredients are moistened and all dry ingredients are mixed in. Spoon into muffin cups, filling 2/3 full. Make a depression in top of each muffin with tip of spoon and fill with 1 teaspoon of jelly or jam. Bake at 375 degrees for 15-20 minutes or until toothpick inserted near middle comes out clean.
Marinate 6-8 hours. Works very well with boneless chicken breasts. Grill chicken for 5 minutes, or until done.
Place the currants, raspberies and sugar in a pan with 2/3 cup water. Cover the pan and cook gently over low heat for 12-15 minutes, until the fruit is soft. Blend the arrowroot with a little water in a bowl and stir into the fruit. Bring back to a boil, stirring until thickened. Remove from the heat and cool slightly, then gently stir in the blacberry liqueur. Pour into 4 serving bowls and leave until cold, then chill. Serve topped wth spoonfuls of plain yogurt.
In a large saute pan, heat olive oil over medium heat. Add shallots and cook until they begin to soften. Add mushrooms, thyme and sherry. Cook until mushrooms are tender, 8 - 10 minutes. Season to taste with salt and pepper. Drain mushrooms and reserve. Place chicken broth in a medium saucepan. Combine cornstarch and water to make a smooth paste. Stir into chicken broth and bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in lemon and lime juices and sour cream. Season to taste with salt and pepper. Keep warm but do not allow to return to a boil. (I put the saucepan in a larger one with simmering water). Preheat oven to 400°F Soften corn tortillas by gently frying in a small amount of hot oil: drain excess oil. Do not allow tortillas to crisp. (I steam them in the microwave with a little water for fewer calories). Divide mushroom mixture into 8 portions and place in center of softened tortillas. Roll each tortilla jellyroll-style and place seamside down, sides touching, in an ovenproof baking dish. Pour sour cream sauce over inchiladas and top with grated cheese. Bake 10 minutes. Makes 4 servings.
Preheat oven to 350 degrees. Beat softened cream cheese until creamy. Add sweetened condensed milk and beat to incorporate. Add egg yolks and beat well. Add lime juice and beat till combined. Pour mixture into pie crust and spread with spatula until evenly distributed. Place on cookie sheet and then into the oven and bake for 10 min. until the filling begins to set. Remove from oven and allow to cool on rack at room temp. Then place in the refrigerator for at least an hour. Two works better. Cut into 8 slices and serve with a generous helping of whipped cream.
Preheat oven to 350. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda and salt into a bowl. Combine banana and sour cream in another bowl. Beat butter, granulated sugar and brown sugar with a mixer on medium-high speed, until pale and creamy. Add egg and 1/2 teapsoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with the flour mixture. Transfer batter to a pastry bag fitted with a 1/4 inch plain tip (I just used a disposable pastry bag and clipped the end off) Pipe batter into 1 1/4 inch rounds on baking sheets, spacing about 1 1/2 inches apart. Bake until edges are golded, about 12 minutes. Slide parchment, with cookies onto wire racks, Let cool. Beat Cream cheese, confectioners' sugar and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth. Pipe or spoon 1 tablespoon cream cheese mixture onto the flat side of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar and serve immediately.
Preheat the oven to 350 degrees F. Combine the seasoning mix ingredients and set aside. Melt the butter or olive oil in a saucepan over medium heat and add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire sauce and seasoning mix. Saute the mixture using medium to medium high heat until it starts sticking, about 6-8 minutes. Scrape occasionally and let the mixture brown lightly. Add the evaporated milk and ketchup. Continue cooking for about 3 minutes, stirring occasionally and remove the bay leaves. Let the mixture to cool to room temperature for easy handling. In a large bowl, combine the cooled vegetable mixture with ground beef, eggs, and bread crumbs. Mix well for 8 minutes using circular movement. Place the meatloaf mixture on an ungreased 13 x 9 inch baking pan. Shape the mixture into a loaf that is about 3 1/2 - 4 inches high and 5 inches wide. Combine the sauce ingredients. Spread the half of sauce all over on the meatloaf and bake for 25 minutes. Raised the heat to 400 degrees F. Spread the remaining sauce on the meatloaf and continue to bake for another 35 to 40 minutes. After coming out of the oven, let the meatloaf rest for 5-10 minutes before serving.
Brown beef, onion, garlic and salt. Add a little oil if you need it (I find I don't). Add noodles. Combine tomato juice, Worcestershire sauce, celery salt, salt, pepper, beef broth and water in a bowl and stir. Pour mixture over beef and noodles. Cover and simmer for 20 to 30 minutes (or until noodles are cooked to your liking). Stir in mushrooms and sour cream. Heat through and serve.
In a large bowl, combine the 1 cup lukewarm milk and the yeast. Add the 1/4 cup sugar, 1 1/2 cups of the flour and the 2 egg whites. Mix well. Cover bowl with kitchen towel and let sit 30 minutes on the counter. Now add the salt and the other 1 1/2 cups flour. Knead dough 5 minutes, adding enough extra flour to keep dough from sticking to counter. Roll out the dough into a rectangle shape, probably 12" by 9". Mix the 1 cup brown sugar with the ground cinnamon and sprinkle over dough, saving a little to sprinkle over top. Roll up dough, lengthwise and cut into approximately 1" slices. Place in greased baking pan. Beat togeather the egg white and the 1 tablespoon skim milk, brush over the tops of cut rolls and sprinkle with the reserved cinnamon/sugar mix. Preheat oven to 375 degrees and bake the rolls uncovered for 20-25 minutes. In a small bowl combine powdered sugar, the 3 tablespoons skim milk and the vanilla. Cool rolls slightly and drizzle icing over.
Heat oven to 350°F Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut crosswise into 2 sections. Press dough to form 2 squares. Cut corners off both dough squares and reserve to use for cutouts. Place 1 dough round on cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough circle on cookie sheet. Spread cranberry sauce over cheese. Sprinkle with chopped pecans. Top with remaining cheese half. Bring dough up around side of cheese, pressing and pinching dough. With small cookie or canape cutter, cut shapes from reserved corners of dough; set aside. Place remaining dough on top of cheese round. Press dough evenly around side of cheese. Brush dough with beaten egg. Top with cutouts; brush with additional beaten egg. Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving. To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese.
Sift together flour, sugar, salt, and baking powder. Stir in egg and milk. Add melted shortening. Fold in Wheaties. Fill greased muffin tins 2/3 full. Bake for 20 to 25 minutes in a moderately hot oven at 400 degrees Fahrenheit.
Place cubed potato and enough water to cover in small saucepan. Bring to a boil; reduce heat to medium-low. Cook potatountil fork-tender. Drain, reserving 1/2 cup of the potato water. Mash potato to measure 1/2 cup; set aside. In the same saucepan combine potato water, 1/4 cup of water and1/2 cup butter. Heat until very warm (120 to 130 degrees F). Meanwhile, in a large bowl, combine 2 cups of the flour, the sugar,salt, and yeast; mix well. Add warm potato water mixture; beat until well blended. Add remaining flour, 1/2 cup at a time, beatinguntil smooth. Cover and refrigerate 8 to 24 hours. Grease cookie sheets. Punch down dough several times to remove all air bubbles. Place dough on lightly floured surface. Knead dough 6 to 10 minutes or until smooth and elastic. Dividedough into 16 pieces. Shape each into smooth, round bun; place on greased cookie sheets. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F) until doubled in size, about 45 minutes. Heat oven to 375 degrees F. Uncover dough. Cut 1/4 cup cold butter into 16 equal pieces. Press one piece into the center of each bun. Sprinkle each with 1/2 teaspoon sugar. Bake 20 to 30 minutes or until golden brown. Serve warm.
Preheat oven to 325°F. Blend mix, water, oil, egg and 1/4 cup almonds until moistened. Spoon into lightly greased 8x8-inch pan. Bake 40-45 minutes. Cool thoroughly. Dissolve coffee crystals in 1 1/2 teaspoons hot water. Set aside. Using an electric mixer, beat cream cheese and butter until fluffy. Add sugar and coffee mixture. Beat until smooth. Spread over cooled brownie. Chill. Melt chocolate chips with oil in microwave 2-3 minutes at 50% power, stirring occasionally. Spread over latte icing. Sprinkle with remaining 1/4 cup almonds.
Preheat oven to 180 degrees celsius or 356 fahrenheit. Put sweet potato on roasting tray and drizzle with coconut oil, paprika and cayenne pepper. Cook for 30 minutes or until tender. Add peppers and red cabbage to a pan and fry in coconut oil for five minutes. Once cooked squeeze lime juice over them. Cook brown rice as per instructions on the package. Strain and set aside. Add black beans to a pan with water, cumin, coriander and chilli and cook for approx 8 minutes or until beans are piping hot. Add rice to the bowl, top with sweet potato, peppers, cabbage and black beans. Add chopped tomato, avocado and coriander to the top. Squeeze lime juice over your buddha bowl.
Combine mozzarella cheese, parmesan cheese, mayonnaise, pepper, artichoke, garlic, cream cheese and thawed spinach in a oven proof dish. Bake in 325 oven for 20 minutes.
Set oven to 325 degrees. Grease and flour a 10-inch tube pan. In a large bowl using an electric mixer at medium speed cream the butter and shortening with sugar and vanilla until fluffy (about 4-5 minutes, no sugar granules should remain). Beat in eggs one at a time until combined, then mix in mashed bananas. In a bowl combine flour, baking powder and cinnamon; stir into the creamed mixture alternately with half and half cream. Stir in the walnuts. Pour into prepared tube pan. Bake for 1 hour and 20-30 minutes or until a toothpick inserted in the crown comes out clean. Cool in pan for 15 minutes before turning out onto a wire rack to cool completely.
Fill a vodka shaker full of ice. Add the liqour and juice and shake well. Pour into a chilled martini glass. Garnish with fresh fruit. Sit and enjoy!
In a large non-stick skillet (so all the spices don't stick to the bottom) melt the butter and add the onions. Cook 2-3 minutes, then add raw potatoes chopped to about 1/4 to 1/2-inch dice. Add all of the spices and garlic. Continue to cook on medium heat until the potatoes are cooked through (about 15 minutes). Be sure to taste for salt because these potatoes need more salt than you might think. Serve on the side of a fried egg breakfast. Yum!
Place all ingredients into blender container and process until smooth. I used fresh brerries AND ice cubes, but if you use the frozen berries, you might not want the ice.
Mix all ingredients and blend well. Heat oven at 350 degrees F and bake mixture in greased baking pan until brown. Served 5-6.
In a medium bowl, stir together flour and salt. Cut in shortening using a pastry blender or fork until shortening is in pea-sized pieces (I usually use my hand crank chopper to do this). Add water, 1 tablespoon at a time, mixing with fork in between, until all of the flour mixture is moistened and can be formed into a ball. Divide mixture in half. At this point, you can roll dough into a 12 inch circle on a lightly floured surface, but I prefer to tape a 12 inch square piece of waxed paper to my work surface with double sided tape, put my dough on that, then cover with another piece of waxed paper, and roll out. When dough is in a circle as big as your waxed paper (ie 12 inch circle), peel off the top layer of waxed paper and discard. Lift the dough and bottom layer of waxed paper up and invert onto your pie pan. Gently peel the waxed paper off. Do the same with the other 1/2 of your dough to make your top crust. Before placing pie in the oven, wrap a 3 inch wide strip of foil around the edge of your crust, allowing 2 inches to fold over the top of your pie. 1/2 way through your bake time, carefully pull the foil off and finish baking. Your crust will turn out perfect every time!
Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells. In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the wine; cook until it almost evaporates, about 5 minutes. Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt, and bay leaves. Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more. Remove the bay leaves. Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer. Simmer until the fish and shrimp are just done, about 2 minutes.
Soak azuki beans overnight. Boil azuki beans in large pot for 5 minutes. Drain and rinse and put back in pot. Add the 6 cups of water and the salt to azuki beans and bring to a boil. Boil for 2 hours or until beans are soft, occasionally skimming the scum on the top. (This scum can make it bitter so try to remove as much as possible. While the beans are cooking, prepare the mochi. Put the glutinous rice flour and granulated sugar in a bowl, add water slowly to flour and knead it. Add water until the dough is soft, but still holds its shape. Form the dough into ping pong sized balls. Boil water in another pot and put dough balls into the boiling water and reduce to gentle boil. Mochi is done when it floats to the top. Set aside the mochi until the soup is ready. After the beans are soft, add the vanilla and crystallised sugar according to your taste. Cook for another 15 minutes or until the sugar is dissolved, and the beans are flavoured. Put the mochi in a bowl and cover with the bean soup.
Place potatoes and onion into a 4-5 quart slow cooker. In a large bowl, combine nacho cheese, sour cream, and dressing mix, and stir well. Cover and cook on low for 6 1/2 hours. After completion (cooking) add bacon bits and parsley.
Cube potatoes & boil in salted water until tender, about 15 minutes. Drain. Sprinkle with cider vinegar - a little at a time, s & p. Stir & repeat until evenly but lightly distributed. Chill. Stir in chopped vegetables & eggs. Whisk together the chipotle, mayonnaise, yogurt & mustard. Stir into salad. Taste for seasoning and add s&p if necessary. Chill until serving time.