HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk orange juice, broth, honey (if using) and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes. Stir the juice mixture and add to the carrots . Cover and continue cooking, stirring occasionally for 2-3 minutes. Add butter and continue to cook until the butter melts and the carrots are tender, 2-3 minutes. (Note the if you are usng shredded carrots, your cooking time will be shorter.). Serve.
Prepare ice bath for corn and beans. Bring a pan of salted water to a boil. Add corn and blanch until tender, about 6 minutes. Remove from water and place into ice bath until thoroughtly cooled. Using knife (or whatever nifty kitchen gadget you might have for this) remove the kernels from the cobs place in a large bowl. Next, add the cut green and wax beans to the boiling water and blanch until tender, about 1 minute. With slotted spoon, remove from water and place into ice bath. When beans are cooled, drain and add them in with the corn. Add remaining vetables to the corn and beans: tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalapeno. Mix well Add olive oil, vinegar, salt and pepper and toss to combine. I check the flavor and adjust seasoning if I need to. Serve immediately, but it tastes great the next day too.
In a Dutch oven or heavy pot cook the ground beef, sausage meat and onion until no longer pink; drain fat. Add in garlic, chili pepper flakes and jalapeno pepper/s; cook stirring until meat is browned (this may take about 10 minutes). Mix in the taco seasoning mix and chili powder and stir for 1 minute. Add in all remaining ingredients except the salt and black pepper; stir to combine. Simmer uncovered over low heat stirring occasionally for about 1-1/2 hours (the longer you simmer this soup uncovered the richer and better it will be). Season with salt and black pepper to taste. Ladle into bowls and sprinkle with shredded cheddar cheese then a dollup of sour cream if desired. Delicious!
Arrange first 3 ingredients in a vegatable steamer over boiling water. Cover and steam 1 minute; drain. Pour cold water over broccoli mixture; drain. Combine vinegar and next 4 ingredients in a medium bowl; stir well. Add broccoli mixture, and toss well. Cover and marinate in refrigerator 2 hours; drain. To serve, spoon 1 tablespoon broccoli mixture into each endive leaf.
TO MAKE THE MEAT STOCK,chilled to set, and this aspic diced; to make about 3 quarts. :Place a round, metal pastry cutter or trivet in the bottom of a large stockpot to prevent the ingredients from sticking. Fit all of the meat and chicken pieces into the pot, and add enough water to cover them by about 2 inches. Bring slowly to a boil and with a slotted spoon skim off the scum that rises. Keep skimming, occasionally adding a glass of cold water, until no scum rises--after 10 to 15 minutes. Add the bouquet garni, garlic, onions and carrots, and skim once more as the liquid returns to a boil. Reduce the heat to very low, cover the pot with the lid ajar, and simmer for four to five hours, skimming at intervals. Ladle the stock into a colander lined with several layers of dampened muslin or cheesecloth and set over a large bowl. Cool the strained stock, then refrigerate it for 12 hours. When the stock has set, spoon off the solidified fat. Wipe off traces of fat with a towel dipped in water and squeezed dry. If the stock is not as clear as desired, melt it over high heat. Add six lightly beaten egg whites and six crushed egg shells, and whisk constantly until the mixture comes to a boil. Cook undisturbed until the egg white foam rises to the surface, then remove the pot from the heat. Let the stock settle for a minute or so, then boil it up two more times. Strain the stock through a cloth lined colander. Tightly covered, the stock can safely be kept refrigerated for up to a week if brought to a boil every two days. Or, the stock may be melted and poured into freezer containers. TO MAKE THE LEBERKASE- Pass the liver, pork, pork belly and anchovy fillets twice through a food grinder. Mix well with the pepper, salt if needed, marjoram, and Madeira or Cognac. Line a pie pan with bacon or tongue slices. Pack in the mixture and cover with the remaining slices of bacon or tongue. Cover the pan with foil and cook the pie in a water bath in a preheated 350°F oven for 1 1/2 to 2 hours, or until it is firm. After it has cooled, cut the pie into thin slices and decorate these with the diced aspic.
Place beef broth into slow cooker. Add brisket. Place onion on the top of brisket Cook until brisket is tender. Use the juice on the bottom of cooker to make gravy when brisket is done.
Place the six Chai tea bags in a cup with 1/2 cup boiling water. Let steep for 5 minutes. In a large bowl, combine the concentrate of Chai tea, cream cheese and sugar. Blend well with an electric mixer. Add eggs and mix again until blended smooth. Pour mix into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator approximately 3 hours or overnight.
Preheat oven to 40 degrees F; line a sheet pan with parchment paper. In a medium bowl, whisk together buttermilk, egg, and baking soda; set aside. Fit a food processor with the metal blade, and process the flour, sugar, baking powder, and salt until just combined, about 5 seconds; add butter and process until the mixture resembles coarse cornmeal, another 15 to 20 seconds. Transfer mixture to a large bowl and stir in raisins and caraway; make a well in the center of the dough and pour in the buttermilk mixture. Combine, with a rubber spatula or wooden spoon, until a wet dough forms; divide in two equal portions. On a floured work surface, form each portion into a round loaf, about 5 inches in diameter (actually it will be a gloppy mess). Place each round on the prepared baking sheet, leaving several inches between loaves and sides of pan to allow for spreading. Using a sharp knife or a pastry cutter, cut each round into 5 equal wedges (known as scoring); sprinkle with flour to give the loaves a "rustic" look. Bake for 20 minutes, then reduce heat to 375 degrees F and continue baking until loaves are golden brown on the top and bottom, about 15 to 20 minutes more. A toothpick inserted should come out clean; cool on wire racks and serve either warm or room temperature.
Combine peanut butter & honey in saucepan over medium low heat and melt to combine. Stir in oats (and other optional ingredients like chocolate chips, dried berries or nuts). Press into a pan that is lined with foil and sprayed. Refrigerate 6 hours or overnight. Cut block of granola into bars and store in airtight container in fridge for 1 week.
Preheat oven to 200°C. Combine the butter, sugar and golden syrup in a medium saucepan. Stir over a low heat until butter has melted and mixture is smooth. Beat eggs until thick and mix in alternately with sifted flour, baking powder, cinnamon and ginger. Bake small spoonfuls on greased trays for 10-12 minutes. Let them cool down completely then sandwhich together with custard filling. For the custard filling, mix icing sugar, custard powder and butter in a bowl until combine. Add little bits of milk into the bowl to make the mixture turn into an icing. Don't make it too runny, but if you do, simply add in more icing sugar. I found that when I sandwhiched the kisses together they didn't stay together and the custard filling ran a little bit but it tasted so good! So I wrapped the kisses with cellophane and let the filling set! : ).
Combine first 3 ingredients in top of double boiler. Melt over boiling water---do not boil! Let cool. Add whipping cream with electric mixer. Add to chocolate mixture. Pour into baked pie shell and refrigerate at least 2 hours. *** Idea for Substitution that taste excellent: Substitute 12 oz. Hershey with 6 packages of Reese's peanut butter cups (contain 2 in a package) OR 12 oz. Reese's peanut butter chips!
Preheat oven to 350°F. In 8x8 baking dish, pour in the wine, add the dill sprigs & top with salmon, skin side up. Bake for 25 - 30 minutes. Toss together cabbage, jicama, snow peas & green onions. Whisk together all ingredients for the vinaigrette. Set aside 2 TB & toss the rest with the slaw. Whisk together the 2TB reserved vinaigrette with the 2TB melted butter. To serve: Place about 3/4c slaw on a plate. Set a piece of salmon on top. Drizzle with vinaigrette/butter mixture.
Heat oil in large skillet over medium-high heat. Add onion and garlic to pan, and saute until tender but not brown. Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and chicken broth. Turn heat up to high and bring to a boil. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender yet firm when tested a fork. Add zucchini and garbanzo beans; cook until zucchini is just tender. Meanwhile, prepare couscous: In a large saucepan, heat chicken broth and butter. Add couscous. Cover and remove from heat. Let stand 15 minutes. To serve, spoon some couscous on a warm plate; top with vegetables and their broth. Garnish with cilantro or parsley and sesame seeds.
Combine cabbage, scallions, ramen noodles (reserve ramen flavor packet for dressing) and chicken; refrigerate for up to six hours. Just before serving shake together canola oil, sesame oil, rice wine vinegar, sugar, salt, pepper, and ramen flavor packet; pour dressing over salad and toss; add sesame seeds and almonds; toss until evenly mixed. NOTE: I like to make the salad and salad dressing seperately a few hours in advance of whatever party I'm going to ~ I just dress the salad at the last minute so that it stays nice and crunchy.
Chill the bowl you will mix in. Whip cream with mixer in chilled bowl. When the cream begins to thicken, slowly add Splenda and vanilla. Continue to mix until stiff peaks and ridges form. Be careful not to overbeat.
Preheat the oven to 200°C/400°F. Spread the pesto over the flat bread. Thinly slice the courgette/zucchini. I use a mandoline to get thin even slices. Thinly slice the eggplant. It doesn't need to be peeled or salted. Thinly slice the mushroom. Slice the mozzarella. Spread the courgette slices evenly over the top of the bread. Add the eggplant and mushroom. Dots the slices of Mozzarella over the top of the vegetables. Add a grind of black pepper. Bake until the cheese is golden and bubbled (about 10 mins). The vegetables will cook in this time and the edges of the bread will become very crispy. Serve with a green salad for a very filling meal. Variations: My favourite spread is a coriander and chilli pesto. You can also use black olive paste (tapenade), sun dried tomato pesto or hummus. Pizza or tomato sauce is too wet. Other toppings: red pepper, green pepper, onion (put that on top of the cheese to that it roasts), olives, capers, anchovies, salami, pepperoni, ham -- You get the picture.
Preheat oven to 350°. Line baking sheets with parchment paper. Reduce beer with 1/2 cup brown sugar in a saucepan over medium heat until syrupy and measures about 1/3 cup, 30-45 minutes. Remove syrup from heat; set aside to cool slightly. Whisk together flour, cocoa, espresso powder, baking soda, and salt in a bowl. Cream butter, shortening, granulated sugar, and 1/2 cup brown sugar in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Add beer syrup, eggs, and vanilla; mix to combine. Stir dry ingredients into creamed mixture until flour is incorporated. Fold in white and semisweet chocolate chunks until distributed. Drop dough (about 2 Tbsp.) onto baking sheets. Bake cookies until edges are set, 12-14 minutes. Let cookies cool a couple of minutes on baking sheets, then transfer to a rack to cool completely.
Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Saute until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.
Pit plums, cover with water and cook until soft. Add raisins, orange pulp and sugar. Cook until smooth and thick. Add nuts and cook for an additional 12 to 15 minutes. Pour into hot, sterilized jars and seal.
In medium bowl combine turkey, egg, garlic, onion, breadcrumbs, chili powder and cumin. Shape into approximately 36, 3/4-inch balls. Place tortilla chips in self-sealing plastic bag. Add meatballs to bag and toss gently to coat meatballs thoroughly. Lightly coat 15x10x1-inch baking pan with nonstick spray and arrange meatballs. Bake in a preheated 350 degree oven for 20 minutes or until turkey is no longer pink in center. In small bowl combine sour cream and salsa. Use as dip for meatballs.
Preheat oven to 350. In a large bowl, mix all ingredients together. Pour into a casserole dish. Cover and bake at 350 for about 1 hour, stirring and replacing cover halfway through cooking time. Mixture should be slightly brown.
Melt butter and add soups and milk. Reserve 1 C soup mixture. Add rice to remaining soup mixture. Pour into 9x13 baking dish. Cut chicken breasts into thirds and place on top of rice and soup. Pour remaining cup of soup over all. Sprinkle with parmesan cheese, parsley and almonds on top. Bake covered at 350 degrees for about 1 1/2 hours. Check after one hour and stir rice. **Sometimes I like to make this with lower fat content. When I do I decrease the amount of rice by 1/2 C, eliminate 1 can of cream of chicken soup and add in the place 1 1/2 C chicken broth and leave out the butter and almonds. It is still very creamy and very tasty. I also use lowfat cream soups.
In a large skillet over medium-high heat, brown the ground beef. Crumble, drain and place in a 6 quart or larger slow cooker. Stir in the onion through kidney beans. Cover and cook on High for 5 to 6 hours or on Low 7 to 8 hours. REMOVE AND DISCARD THE BAY LEAF. Serve with desired toppings and some cornbread.
Sift together flour, baking powder, and salt. Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, stirring until smooth. Whisk together eggs, walnuts, Sambuca, and granulated sugar in another bowl. Stir in flour mixture and chocolate (dough will be thin). Cover and chill until firm, about 2 hours. Preheat oven to 350 degrees F. Sift confectioners sugar onto a plate. Roll heaping tablespoons of dough into balls and roll in confectioners sugar to generously coat. Arrange balls 2 inches apart on 2 lightly greased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total. Transfer to racks to cool.
Preheat oven to 350°F In a small bowl, combine graham cracker crumbs, melted butter, and sugar until it gets sticky and resembles wet sand. Press mixture into bottom and sides of tart shell. Bake crust until it darkens, about 15 minutes. Set aside until cool. In a bowl or stand mixer with paddle, beat together cream cheese, sour cream, and light brown sugar until smooth and fluffy and sugar has dissolved and is no longer grainy. Stir in vanilla, lemon zest, and lemon juice. Spread lemon filling evenly over cooled tart crust. Line outer edge of tart with strawberries. Pile blueberries into the center of the ring of strawberries. Put apricot jam and water in a small bowl and mix to combine. Microwave until thinned out, about 20 seconds. Brush berries with apricot glaze. Let tart chill in refrigerator for one hour before serving.
First, in a large, nonreactive heavy skillet or saute pan, heat oil over med. heat. Add onions and saute approx. 2 mins, until golden brown. Remove from heat and stir in garlic, ginger, jalapenos, curry powder, garam masala, and tomato paste. Return to heat and stir in water. When everything is mixed thoroughly, stir in chickpeas and lemon juice. Bring to a boil, reduce heat, and simmer for 5 minutes. Taste for seasoning, adding salt if necessary. You can serve this immediately, but the flavors are much more enhanced if you allow it to sit for a few hours before you reheat it to just below a simmer and then serve over rice. To serve, place 1/2c cooked rice in a bowl and ladle 1 cup chickpea mixture over rice. Garnish with cilatro if you wish.
Wash Hands and preheat oven to 375°F. Empty contents into a large bowl and stir. Using a wooden spoon, add vanilla egg and slightly melted butter. Mix well. Mixture will be slightly dry and crumbly. Press into 1 1/2 inch balls. Use parchment paper lining on any cookie sheet for best results. Bake 10 minutes. ALTERNATIVE: Use 8 TBSP butter flavored Crisco and bake at 350°F.
Drain and rinse beans well under hot water. Add to chicken broth and bay leaves in a large pot. Simmer while preparing veggies. Saute red and green pepper and shallots in 1/2 c extra-virgin olive oil, until shallots are translucent. Add garlic, cumin, and oregano and cook for about 2 minutes. You may puree the peppers, shallots and garlic, or add the mix to the bean/chicken stock as is. Add tabasco sauce, salt and pepper to taste.
Mix all ingredients together. Marinade beef for at least 1 hour. Grill or Broil to your liking.
Combine unsifted flour, sugar and salt in bowl. using a pastry blender cut in butter into flour mixture. beat egg yolk and milk lightly; blend into flour mix. press to bottom and sides of 8" square pan (or pie dish). sprinkle crumbs over dough. toss plums with lemon juice; press into dough. sprinkle with sugar and cinnamon mixture;. dot with butter. bake at 375 for about 45 minutes, until crust browns and fruit is tender. cool a little before serving. best served warm.
In a large, microwave-safe bowl, microwave the chocolate squares on high power for 1 minute. Stir chocolate and microwave for another minute or until chocolate is melted. Remove bowl from the microwave and mix in peanut butter until smooth. Let the mixture sit until it has cooled to room temperature. Mix in whipped topping and refrigerate for about an hour. Shape the mixture into one inch balls. Using a melon baller or teaspoon may make this easier. Roll the balls in your choice of coatings. This part is the most fun! Be creative! Store the balls in the refrigerator until serving or gift-giving time. These would make a nice gift if you placed the balls in paper candy holders and wrapped them up in a decorated tin or plastic container.
Preheat the oven to 375. In large, non stick oven going pan, over high heat, seer chops seasoned to your taste, on one side, flip and place the pan in the oven and bake the chops 20 minutes. Meanwhile heat the oil in a large saute pan over medium high heat. Add mushrooms and brown until they give up their moisture. season with salt and pepper to taste. Add the butter along with the garlic and saute until the garlic is fragrant. Add the flour and cook until it has been absorbed with the mushrooms. Add the wine and cook until thickened and then add the stock. Stirring continually until almost all liquid is gone, but not all. Turn off heat and add the sour cream to combine. Add the nutmeg if using. Taste for seasoning. Devide over the chops.
Puree watermelon chunks in blender until smooth. Add vanilla, sugar, and using an ordinary flatware soup spoon, add 3 dollops of sour cream (about 1/2 cup total), blending well. Taste and add a little more sugar if needed- if you added too much sour cream, you may need a little more watermelon. Chill overnight and serve garnished with a couple of mint leaves atop each bowl.
Combine 1st 3 ingredients in crock pot and cook on low for 7 hours or high for 4.5 hours. 45 minutes before serving add last 2 indgredients. The smaller your diced veggies the faster you can serve.
Soften the peanut butter by microwaving for about one minute on Power Level 3. In a medium bowl, cream peanut butter and butter. Stir in icing sugar, dates and peanuts and mix well. Roll the peanut butter mixture into 1" balls or whatever size you like, if dough is sticky, refrigerate for 30 minutes or so before rolling. Place on waxed paper lined baking trays and refrigerate until firm, about 1 hour. Place butter and chocolate chips in microwave safe bowl and melt the chocolate at 30 second intervals until smooth (I usually do this at Power Level 6 so that it doesn't overcook). Dip the balls into the chocolate and place back onto the wax paper lined trays and pop into the fridge again for an hour or so. These freeze beautifully - I place balls into tupperware and put wax paper between the layers.
For skirt steak: Mix salt and lime juice together. Rub marinade on both sides of steak and marinate at room temperature for about 10 minutes, turning once. Shake excess marinade off steak, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices. For chicken: Wash and dry chicken parts, then put in ziplock bag or bowl. Whisk all marinade ingredients together and pour over chicken. Let marinate at room temperature 10-30 minutes. Grill about 5 minutes on each side, turning once, over medium flame until fully cooked. For pork chops: Wash and dry pork chops, then put in ziplock bag or bowl. Whisk all marinade ingredients together and pour over pork. Let marinate at room temperature 10-30 minutes. Grill about 5 minutes on each side, turning once, over medium flame until fully cooked.
Combine ground beef and flour in skillet. Add onion and brown. Pour off drippings. Add tomato sauce, ketchup, salt and pepper. Pour into 1 1/2-quart casserole dish. Bake for 10 minutes at 425°F. Top with cheese and biscuits. Bake for 10-15 minutes longer.
Beat the egg in a bowl and add uncooked breadfruit pulp and shortening. Mix well. Sift dry ingredients together and add to the egg/pulp/shortening mixture. Mix well. Preheat your frying oil to 370°F. Drop by spoonfuls into oil and fry until golden brown. Drain on paper towels. Shake in a bag with sugar to coat outside.
Cut the apple into 8 even slices, removing the core and seeds. Arrange the slices in a microwave safe bowl, sprinkling with 1 Tablespoon Splenda and the apple pie spice. Cover and cook 1 1/2 - 2 minutes on high in the microwave. While apple is cooking, stir the almond extract and the other tablespoon of Splenda into the cottage cheese. After removing apple from the microwave, spoon the cottage cheese on top of the apple. Sprinkle cinnamon on the cottage cheese.
Preheat oven to 375 degrees. Mix flour, baking soda, baking powder in small bowl and set aside. In another bowl, cream butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Roll rounded teaspoons of dough into balls and place onto ungreased cookie sheets. Bake for 8-10 minutes or until golden. Cool.
Brown ground beef and drain any fat. In a large pot, add tomatoes, salt, chili powder, cayenne pepper, diced onions, and minced garlic to beef. Bring to a boil, then cook at a simmer for 1 hour. Drain black beans and rinse well. Add beans to mixture and cook 1/2 hour. Enjoy!
Put the olive oil into the bottom of your dutch oven over medium heat. Mix together the flour, salt and pepper. Lightly dredge your clean, dry chicken pieces in your flour mixture and place them in your dutch oven. Cook them 4-5 minutes on each side until they are a golden brown color. Remove the chicken pieces from your pot and set aside. Add your onion, carrot, celery, garlic, thyme and bay leaf to the pot. Add your red wine. Give the mixture a little mix with your wooden spoon and scrape up all the yummy brown bits from the bottom of your pot. Add your cut up plum tomatoes and parsley. Bring sauce to a boil. Turn your heat to low to bring the sauce to a simmer. Arrange your browned chicken pieces in the sauce and put the lid on the pot. Cook over low heat for 45 minutes.