HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in large, heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5-10 minutes, or until veggies begin to soften, stirring occasionally. Sift the flour over the veggies and cook, strring constantly, for 2-3 minutes. Gradually add chicken broth and bring to boil, stirring constantly. Reduce heat to low and add garlic and bay leaf. Cover and simmer for 30 minutes or until veggies are soft. Remove bay leaf. Turn off heat, add heavy cream and then puree with an immersion blender or in a conventional blender (if using blender or food porcessor, cool 5 minutes then transfer liquid to blender or processor and fill no more than 1/2 way. If using blender, release one corner of lid to prevent vacuum effect from heat expansion resulting in heat explosion. Place a towel over top of processor feeding and pulse a few times beofre process on high speed until smooth). Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in Marsala, Worcestershire, hot sauce, and white pepper. Taste and add additional salt if desires. If soup is not hot enough, return to low heat until warmed through. If not serving right away, store in a thermos to keep warm and avoid graininess. If refrigerating and reheating, use double boiler to reheat.
Cut chicken in desired sized strips or cubes. Slice vegetables. Prepare sauce. Heat oil in a large skillet or wok. Stirfry chicken, sliced garlic, and ginger over medium/high heat until chicken is cooked. Add vegetables and stirfry until vegetables are tender-crisp. Add sauce ingredients, mixing well. Cook and stir until sauce thickens. Serve garnish with grated lemon or sesame seeds.
Preheat oven to 350. Place the chicken in a 9x13 pan sprayed with"Pam". Top each piece of chicken with a slice of cheese. Arrange the sliced mushrooms over the cheese. Mix the soup and the wine together, and pour over the top. Sprinkle the stuffing over the top. Melt the margarine and drizzle over the top. Bake for approx 40 minutes or until chickenis baked through.
Blanch the green beans in boiling water 2 minutes; drain well. In a large saucepot, melt butter over medium heat. Add onion and saute until softened. Stir in the flour and cook 1 minute. Gradually add the milk, stirring until mixture thickens. Remove from heat and stir in the green beans, mushrooms, pecans, Cheddar cheese, Worcestershire sauce, Tabasco, salt and pepper. Spread mixture in a 10-inch baking dish. Heat oven to 350 degrees. To make biscuit topping, combine flour, sugar, baking powder, baking soda and salt. Cut in the butter with a pastry blender or two knives until mixture is crumbly. Stir in buttermilk with a few quick strokes. Turn dough out onto a well-floured surface and pat out to 1/2-inch thickness. Cut the dough into random-sized pieces and shapes and arrange on top of vegetable filling in a kind of crazy quilt pattern, letting the filling poke through in spots. Bake casserole 25 minutes or until filling bubbles and biscuit topping is golden. Cool 5 minutes before serving.
Preheat the broiler. Whisk together the eggs, water, onions, salt and pepper in a large bowl. Heat the butter in a large nonstick saute pan over medium heat. Add the egg mixture and stir until soft curds form. Place the toasted English muffins on a baking sheet and divide the sausage patties among the halves. Scatter about 1/4 cup of the cheese over top and place under the broiler for a minute or so, just until the cheese is melted. Divide the eggs over top of melted cheese, then ladle some of the gravy(directions follow) over. Serve immediately. Sausage and Gravy: In the pan you fried the sausage in, Add the jalepeno to the grease in the pan and cook until soft. Stir in the flour and cook for 1 1/2 to 2 minutes. slowly whisk in the milk and bring to a boil, whisking constantly, until thickened. Lower the heat and cook for 5 minutes. season with sage and salt and pepper, to taste and cook for 5 minutes longer.
In a medium nonreactive saucepan, cook the fresh raspberries, water, sugar, and salt over medium heat, stirring occasionally, until the mixture just begins to simmer, about 7 minutes. Pass the mixture through a fine-mesh strainer into a medium bowl, pressing on the solids to extract as much liquid as possible. Add the lemon juice and Triple Sec or vodka; cover with plastic wrap and chill in the freezer until very cold, about 40°, about 30-40 minutes. Do not let mixture freeze. When the mixture is cold, using a whisk, whip the cream in a chilled medium bowl until soft peaks form. Whisking constantly, add the chilled juice mixture in a steady stream pouring against the edge of the bowl. Immediately start the ice cream machine and add the juice/cream mixture to the frozen canister; churn until the sherbet has the texture of soft-serve ice cream, 25-30 minutes. Remove the canister from the machine and transfer the sherbet to a storage container; press plastic wrap directly against the surface of the sherbet (to prevent ice crystals from forming) and freeze until firm, at least 3 hours. The sherbet can be wrapped well in plastic wrap and frozen for up to one week. To serve, let the sherbet stand at room temperature until slightly softened and an instant-read thermometer inserted into the sherbet registers 12° to 15°.
Soak the gelatin in the cold water until softened. Stir in the boiling water and stir until the gelatin is dissolved. Add the sugar and stir until dissolved. Stir in the coffee. Pour into a mold and chill thoroughly. Coffee and Cream Jelly Variation: Do not mold the jelly. Refrigerate in the mixing bowl in which it was made. When it begins to stiffen, beat it until it is light and foamy. Beat 1 cup heavy cream with 2 tablespoons sugar. Fold the whipped cream and whipped jelly together and place in a mold. Chill thoroughly.
In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. To serve, line a platter with baby spinach and carefully place shells on top. Drizzle with Ranch dressing. Nice served with chunks of crusty bread and iced mint tea.
Ingredients in turkey stock, besides the leftover turkey parts, were 1/2 Vidalia onion chopped, stalk of celery chopped and 1/4 cup chopped fresh parsley. Combine all soup ingredients, except milk, cream and flour, in crock pot. Use just enough chicken broth to barely cover meat and veggies. Cook on low for 8 hours, or until potatoes and carrots are easily pierced. Combine milk, cream and flour and add to soup. Let cook for approximately 30 minutes more, stirring occasionally to thicken. You can also add any leftover gravy you have.
In a skillet heat oil, onions, and garlic for about 2-4 minutes. Add the remaining ingredients and cook for about 8-10 more minutes. Serve hot over rice.
Put in food processor until smooth. Pour into greased baking dish. Bake at 350 degrees for one hour.
Using the oven, grill the uncut peppers on full for 10-15 minutes until the skin starts to blister and turn charcoal black. Let cool and peel off the softened flesh, cut and dice into small squares about 2cm in size. Throw the core of the pepper and seeds away. Slice the preserved lemon into thin strips lengthways. Drain and chop the tomatoes into bite sized pieces and in a large frying pan combine with all the olive oil. Add the garlic with the paprika and salt to the fry pan and cook over a medium heat for 15 or 20 minutes until the ingredients become dry and solid. Stir the mixture, taking care it does not burn. Now, add the peppers, the preserved lemon, and the parsley. Cook for a further 5-10 minutes to really thicken the sauce. Serve hot and enjoy!
Sauce:. Combine all sauce ingredients together. Chill 4 hours. Shrimp: Preheat oven to 250 degrees to hold fried shrimp. Heat 3 to 4 inches of vegetable oil into a large saucepan. Blend together first 4 ingredients. Add next 2 ingredients. Just before frying shrimp, fold egg whites into batter. Coat shrimp with batter. When oil reaches 350 degrees on deep-fat thermometer, add shrimp, be sure not to overcrowd. When shrimp are golden brown, remove from oil. Drain on paper towel then transfer to warm oven. Continue with remaining shrimp. Serve with sauce.
1. Put the sesame oil in a large saucepan and put on a medium heat. Add the ginger, garlic, chilli and chopped coriander stalks. Sizzle for 2 minutes, stirring often. Bash the lemongrass with a knife (don't cut into slices, just bruise the flesh) and add to the pan. 2. Pour in the coconut mik, soy sauce, fish sauce, lime juice, palm sugar and kaffir lime leaves. Bring to a simmer. 3. Add the fish and simmer for 5 minutes, then add the sugar snap peas and simmer for another 2 minutes. 4. Finally, chop the coriander and basil leaves and stir inches Take off the heat. To serve, ladle the curry over bowls of rice, and enjoy! Read more at http://harrietscooking.blogspot.com/2014/12/thai-fish-curry.html#BbXMIm3p2g7doQIo.99.
Put water into a medium saucepan, mix in dry ingredients, cook until thick and clear Add rhubarb, cook till tender. Stir in strawberries, heat through. Serve chilled or warm.
(Although the chicken pieces will be your personal choice, it will really be more flavoursome to forgo the usual skinned and boned chicken breast, and rather use skin-on, bone-in pieces such as 4 legs and 4 drumsticks, OR cut up one whole chicken). In a large pot, fry the chopped onion and bell peppers over quite high heat, stirring now and then. (If they threaten to burn, add 1/4 cup chicken broth or water). When they've softened, add the tin of tomatoes (whole or chopped), ketchup, the sugar, balsamic vinegar, capers, whole sprigs of rosemary and the garlic. Bring to the boil, stir well, then add the chicken pieces and stir again. Turn heat to low and put on lid. Simmer 30 minutes. Season with a seasoning salt of your choice (it needs the extra oomph). TASTE: sauce should be tangy but not acidic or sweet. If not to your taste, add vinegar/lemon juice, or sugar. Serve with brown rice, a green vegetable and a salad. * ADAPTABLE: use less tomato and add 4 oz. pimiento-stuffed olives, each cut in half. * Use less tomato and add 4 oz. black olives. * Spike pot with hot chilli pepper to taste. * Use half the tomato from the can, and add 4 - 6 oz crumbled feta cheese at end of cooking. * Worcestershire sauce can also be added.
In a small bowl whisk together oil, vinegar, Dijon, cumin and garlic until well blended; season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong. In a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions. Add in enough dressing to moisten; toss to combine (you don't have to use the full amount of dressing). Season once again with salt and pepper (or cayenne pepper). Can be made hours ahead, cover and chill.
Place all ingredients into bowl of food processor. Process until smooth and well blended. Keep refrigerated.
Fill a large, wide saute pan 3/4 full with water, add the lemon juice, and bring to a boil. Blanch tuna in the boiling water for about 4 to 5 minutes. Drain and place tuna on a cutting board. Make small slits in the tuna and push the anchovy strips into them. Heat the olive oil over medium heat in a large heavy saute pan. Once oil begins to shimmer, add the onions and carrots and saute for 5 minutes. Add the tuna, cover, and cook over low heat for about 10 minutes. Add the garlic, lettuce and sorrel (if using). Season to taste with salt and pepper. Cover pan again and continue to cook over low heat for 10 minutes. The lettuce should exude some water, but check the veggies periodically to make sure they aren't sticking. Once the lettuce water has been absorbed, add the wine. Cover and simmer over low heat until the fish is done, basting occasionally. This should take about 15 more minutes. Carefully remove the tuna from the pan with a large spatula and place on a warmed serving platter. Place the cooked veggies around the tuna and serve immediately.
Place the lamb chops in a shallow dish. Pour the wine over the chops and let marinate at room temperature for 30 minutes, turning once. In the work bowl of a food processor, combine the parsley, rosemary, thyme, garlic, mustard and olive oil and process until smooth. Reserve. Prepare a gas or charcoal grill - the gas grill should be set to high. Remove the chops from the wine and spread each side with the herb mixture. Sprinkle with coarse salt and freshly ground pepper and when the gas grill is hot, or when the coals of the charcoal grill are red hot, place the chops on the gas grill or directly above the coals of the charcoal grill and cook for about 2 minutes on each side for medium rare. Serve at once.
Splash soy sauce over chicken, then sprinkle with Lawry's and paprika. Bake at 375 for 30 minutes. Flip chicken. Sprinkle with more soy sauce and paprika (does not need more Lawry's). Bake for another 30 minutes.
Preheat oven to 350°F. Grease a shallow casserole dish. Mix all ingredients in a large bowl, then spoon into the casserole dish. Bake uncovered 30-35 minutes or until bubbly.
Pat loin dry. Rub with salt, pepper, garlic & herbs; wrap with bacon. Secure with butcher's twine. Brown loin in oil that has been heated in skillet until seared on each side and bacon is slightly cooked and holds its shape. Place wine & water with sliced onion (if using) in crock pot. Place loin on top, cover and cook 6-8 hours on low until cooked through. Note: Apple juice can be substituted for the wine with comparable results.
In mixing bowl, mix together melted butter and milk. Add Flour, Baking Powder, Sugar and Salt. Mix together until just mixed. Do not over mix this. Drop by tablespoon onto parchment lined or greased baking sheet. Bake in a 450 Degree preheated oven for 8-10 minutes or until golden brown. This recipe makes about 8 good size bisquits.
Bring large pot of salted water to boil. Add fettuccine and cook as label directs. Drain, reserving about 1/2 cup cooking water. Meanwhile, melt butter in skillet over medium heat. Add shallot and pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk cream, egg yolk and lemon zest in a bowl. Reduce heat to low and add cream mixture and cheese to skillet. Cook, whisking until lightly thickened, about 2 minutes. Season with salt and 2-3 teaspoons pepper. Add pasta to skillet and toss, adding enough of reserved cooking water to loosen sauce. Divide among bowls and garnish with more pecorino.
Fry bacon until crisp, remove from pan to drain on paper towel. Saute onion in bacon drippings for 3 minutes. Add bacon and remaining ingredients and heat through. Pour over warm beans.
Preheat oven to 350. Mix all ingredients together. Pour into ungreased muffin cups about 2/3 full. Bake for 15-20 minutes.
bring whole mixture to a full boil,remove from heat and cool to room temperature. place poltury in brine and refrigerate for at least 24 hours, but a few days is better. roast,grill or smoke it's up to you.
In lg bowl, combine all ingredients. Let marinate at room temperature for 30 minutes. Add salt and pepper to taste. Serve on a lettuce leaf.
Trim fat from beef; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes. Cut celery diagonally into 1/4-inch slices. Cut green onions into 2-inch pieces. Mix 1 tablespoon cornstarch and the water. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 tablespoons vegetable oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes. Remove beef from wok. Add 3 tablespoons vegetable oil to wok; rotate. Add celery; stir-fry 1 minute. Stir in chicken broth and 1/2 teaspoon salt; heat to boiling. Cover and cook 2 minutes. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds. Stir in beef and 2 tablespoons soy sauce; heat to boiling. Garnish with green onions.
Preheat oven to 325°. Bake your sweet potatoes for at least 45 minutes; use a knife to test for doneness-the potato should be very mushy inside its shriveled skin. Remove from oven and cool for 1 hour. Slit each skin lengthwise and remove, leaving the soft, orange center. Mash with a potato masher and measure out 2 cups for this recipe. Cool to room temperature before mixing the cake. Make the cake-position oven rack so the cake will sit in the middle of the oven, preheat oven to 325°. Line the bottom of a 10-inch tube pan with parchment paper, and spray the sides and bottom with baking spray. Cream the butter with a mixer on medium speed. Combine the sugars in a separate bowl. Gradually add to the creamed butter, 1/4 cup at a time, beating at medium to high speed after each addition. Add the eggs, one at a time, beating a medium to high speed for 1 minute after adding each one. Decrease mixer speed to low and add the mashed potatoes, 1/2 cup at a time. In a separate bowl, dry whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt. In another bowl, combine the milk, vanilla, and maple flavoring. With the mixer still on low speed, alternately add the flour mixture and milk mixture, beating after each addition. Start with a third of the flour mixture, beat, then add half of the milk mixture, beat again, and repeat until the last of the flour mixture has been added and beaten inches. Turn off the mixer, scrape down the sides of the bowl with a spatula and then mix the batter on medium to high speed for 2 minutes. Slow the mixer down to the lowest speed and add the apples, mixing until just incorporated. Pour the batter into the prepared pan; smooth with the back of a spoon. The topping-in yet another bowl, combine the cold butter, brown sugar, and chopped pecans. Mix with a wooden spoon and do not fret because the mixture is crumbly. Sprinkle the topping all over the surface of the batter. Bake for 1 hour and 15 minutes before testing for doneness. Use a sharp knife to test the cake, and poke it around in a couple of places to determine whether it is finished (this cake can fool ya.). Cool in the pan for 20 minutes; then, using the plate-over-pan method, unmold the cake and flip it onto a cake rack, topping side up.
Place the pomegranate seeds into a dry, sterilized jar with a lid. Pour in the vinegar and cover with the lid. Place the jar in a sunny location. Let stand for 8-10 days so the vinegar becomes infused with the flavor of the pomegranate. Strain the vinegar through a sieve lined with several layers of cheesecloth; discard the seeds. Decant into dry, sterilized bottles. Seal with corks and store the bottles in a cool, dark place for 2 weeks. Use within 6months.
Place the cereal in a large bowl and set aside. In a saucepan over low heat, stir the confectionary coating and peanut butter until smooth, about 10 minutes. Pour over the cereal; stir until well coated. Immediately spread onto two greased baking sheets; cool completely. Store in an airtight container.
Cook lentils in a pressure cooker till tender. Alternately you can also cook it in a saucepan; add 1 cup water to lentils, bring to a boil, then reduce flame to low, cover, and simmer until tender (15-20 minutes). Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes). Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste. When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil. In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves. When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!). Add the contents of the frying pan to the lentil-pumpkin mixture. Stir well. Serve hot with steamed rice.
Roll out dough in 2 rectangles. Sprinkle each rectangle with 3 Tbsp swiss cheese and 1 tsp seasoning. Lay slices of ham on top of each rectangle. Starting on longer side; roll up each rectangle tightly creating two logs; pinching together seams. Place on cutting board and cut eight slices from each log. Bake at 350F for 11-13 minutes until golden brown.
Cook hamburger and onion in frying pan, drain. In large pot on med high heat add tomato paste, stir until heated. Add both cans of beans. Add in drained hamburger. Stir in taco seasoning (to your taste). Combine and then add water. Let boil for about 3-5 minutes (enough to boil the water away) then serve. I like to have sour cream and shredded cheese in mine and sometimes I will add corn chips for crunch.
In a heavy bottom saucepan (5 cup pan or larger), stir together the sugar, corn syrup and water. Let the water soak into the sugar until completely moist. Heat, stirring constantly, until sugar dissolves and mixture is bubbling. Stop stirring and allow mixture to boil undisturbed until it turns a deep amber color (about the color of an amber beer). Once you have achieved the desired color, immediately remove mixture from heat. Slowly add in your warmed heavy cream. Use a wooden spoon or rubber spatula and begin to slowly stir the mixture until smooth. Make sure to scrape the thicker parts at the bottom and mix in so you get a nice smooth consistency. If you begin to get lumps, put mixture back on stove and heat for a moment. Remove and re-stir. When mixture is complete add in Vanilla and Salt. NOTES: Will keep at room temperature for up to 3 days. Will keep when refrigerated for about 3 weeks. TO REHEAT- Place in microwave and heat for 30 to 40 seconds. Stir well and serve.
Preheat oven to 425 degrees F (220 degrees C). Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
mash avocado flesh with mayonnaise, garlic and salt in small bowl. Set aside. In another bowl mix the ground turkey with the salsa verde. Divide the mixture into 4 patties. Heat a non stick skillet over medium high heat and fry the burgers about 4 minutes per side. After the first 4 minutes, flip and top each with one slice of pepper jack cheese. Spread avocado mayonnaise on bottom half of each split bun. top with a handful of cilantro leaves, a turkey burger, and sliced tomato. Cover with roll tops and serve.
Bring 3 quarts of salted water to a boil in a medium saucepan. Blanche the brussels sprouts halves in the boiling water for 2 minutes, covered. Drain and rinse with cold water. Over medium heat, melt 1 Tablespoon butter in a medium saute pan and add the bacon and onion. Saute until the bacon is nearly cooked and the onion is translucent, stirring frequently, 5 - 8 minutes. Push the bacon and onion to the edges of the pan and arrange the brussels sprouts in the pan in a single layer, with the cut side down. Leave them in the pan without stirring, letting them brown slightly, about 5 minutes. When brussels sprouts have caremelized, add the cider, chicken broth and sugar. Turn heat to med-high and bring the mixture to a medium boil. Cook until the liquid has reduced to a glaze and the brussells sprouts are cooked. If too much liquid boils away before brussels sprouts are tender, add additional liquid. Taste for salt level and season with salt and pepper. Add more sugar if desired. Remove from heat and stir in the remaining Tablespoon of butter until it is incorporated into the glaze.
Preheat oven to 450°F. Use the butter or margarine to grease two 2-cup baking dishes. Sift the cornmeal, sugar and salt together. Pour in the water and stir until smooth. Beat in the milk, eggs and baking powder. Pour the batter into the greased dishes. Set on a cookie sheet and bake for 25-30 minutes, until puffed and golden brown.