HumbleIntelligence/food-ner-1-Million huggingface dataset:
REAL DEAL: (Optional): Splinter bones with a cleaver. Preheat oven to 400 degrees. Brown the bones in batches in a roasting pan in the oven, turning once. Do not use more than 1 rack in the oven at a time. While the bones are coloring to a caramel shade, set your large stock pot over as many burners as it will straddle. Cover the bottom of the empty pot with carrots, onions, garlic, tomato paste, bay leaves, parsley stems, and thyme. Then add the browned bones, batch by batch, until they are all in the pot. Cover pot, without adding water, and apply high heat for 10 minutes to make the vegetables and bones sweat, or release their juices. Pour 1 cup of water into the pot. Cook over high heat until the liquid has reduced to a brown glaze at the bottom. This will take a few minutes, but this is the secret to a knock-out sauce. Repeat this twice more. With a wooden spoon, make a well into the vegetables to check the glaze. Add 10 quarts of cold water and bring to a full boil. Skim carefully, reduce heat and simmer, uncovered for 6 hours. You should end up with 8 quarts. Remove all solid ingredients with a skimmer and discard. Strain stock through a chinois into a clean pot or pots, cool to room temperature, uncovered, and refrigerate. When the layer of fat has solidified at the surface, remove the layer of fat. -- THIS FAT-FREE STOCK CAN BE KEPT IN THE REFRIGERATOR SO LONG AS IT IS REBOILED EVERY 2-3 DAYS. (Hope you have a spare refrigerator :D) --. To complete the jus de veau, add mushrooms, chervil, and tarragon leaves to the strained, fat-free stock and bring to a boil. During this round, you will reduce the stock from 8 quarts to 2 quarts of liquid. When it looks as if there is about 5 quarts left, remove the mushrooms with a skimmer. Squeeze the mushrooms to make them release the liquid they have absorbed. Now finish the reduction to 2 quarts of liquid. Strain through a chinois lined with muslin or a clean dish towel into 1- or 2-cup freezer containers, cool, uncovered, and remove fat once more after refrigeration, if necessary. Freeze. BEFORE USING: Defrost the required amount of jus. Then in a proportion of 2 tablespoons Madeira and 1 teaspoon arrowroot per cup of jus, dissolve arrowroot in Madeira and stir the mixture into the jus. Boil for 1 minute. ENHANCED STORE-BOUGHT STOCK: Pour veal stock, mushrooms, chervil and tarragon into a saucepan. Bring to a simmer over high heat, then reduce to medium-low and gently simmer for 8-10 minutes. Remove mushrooms and squeeze their liquid into pan. Discard mushrooms. Strain broth into bain marie or double-boiler to keep warm until serving. BEFORE USING ENHANCED STORE-BOUGHT STOCK: Dissolve arrowroot in Madeira and stir the mixture into the jus. Boil for 1 minute.
Preheat oven to 350 degrees. Stuff each date with a nut. Wrap each with bacon, securing with a toothpick. Place on a baking sheet. Bake until bacon is crisp, 20-30 minutes. Transfer to paper towels to drain. Let cool briefly; serve warm.
Bring a large pot of water to a boil. Place olive oil and garlic in a large saucepan. Heat over medium hear until the garlic begins to sizzle, but not brown ,about 30 seconds. Add the olives, capers, and 1/4 teaspoons of red pepper flakes. Add the pureed and crushed tomatoes. Bring to a boil, reduce heat, and simmer for 15 minutes. Add the basil sprig, the remaining 1/4 teaspoons red pepper flakes, and the oregano, and cook for an additional 10 minutes. Meanwhile, generously salt the boiling water. Add the pasta, and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify, and taste for doneness. Drain the pasta and toss with the sauce. Serve with additional red peper flakes, grated Parmesan cheese, and freshly torn basil leaves.
Spray crock pot with non-stick cooking spray. Place prepared apples in the bottom of the crock pot. Melt butter in small mixing bowl. Stir in remaining ingredients until crumbly. Sprinkle evenly over fruit and press down lightly. Cook on high for about 3 hours.
Stir sugar and contents of pectin package in a bowl until well blended. Set aside. Combine apples, pomegranate juice and lemon juice in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cover. Reduce heat and simmer 5 minutes. Crush apples with a potato masher. Allow to cool, about 15 minutes. Add fruit mixture to sugar/pectin mixture, stirring just to combine. Continue stirring for 3 minutes. Using a funnel, ladle jam into five, clean 8 oz plastic freezer jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Serve immediately, refrigerate up to three weeks or freeze up to one year.
Preheat oven to 350°F (175°C). Grease and flour two 9 inch rounds or one 9x13 inch pan. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. Bake at 350°F (175°C) for 30-40 minutes , or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.
Wash 2 bell peppers, and cut tops off. Clean out seeds, and set aside. Brown ground turkey in a medium sized saucepan. Add onion, mushroom& garlic, and cook until tender. Drain. Add tomato sauce, salt, red pepper& uncooked couscous. Mix all ingredients together thoroughly. Pour 1/4 cup of water into the bottom of a slow cooker. Stuff peppers with the mixture, and set peppers upright in the slow cooker. Set slow cooker to 4-6 hours. Very easy, tasty, and not too high in fat& calories.
In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the beer. When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy. Add 1 teaspoon of the Essence, the Worcestershire sauce,the dry mustard & crushed red pepper flakes: stir to combine. Keep warm while you prepare the oysters. In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters. Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally. Season with the remaining 1/2 teaspoon of Essence. To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. Top with the cheese mixture, and garnish with the crispy bacon. Enjoy!
Preheat oven to 350°F. Fry bacon until crisp and drain on paper towels. Unroll Crescent dough and separate into 8 triangles. Place triangles into 9-inch pie plate with narrow point toward center. Press pieces together to form crust. Sprinkle bacon over crust. Top with tomato slices. Season with salt and pepper. Place cheese slices on top of tomatoes. Beat egg whites until stiff and set aside. In large mixing bowl, combine egg yolk, sour cream, flour, salt, and a dash of pepper. Blend well then gently fold beaten egg whites into mixture until a few lumps of egg white remain. Do NOT overblend. Pour mixture over cheese layer and sprinkle with paprika. Bake for 35-45 minutes or until crust and top are golden brown and knife inserted in center comes out clean. This may be assembled and refrigerated 3-4 hours before baking.
Preheat oven to 350&deg;F Spray a 24-cup mini muffin tin with non-stick spray. In a large bowlcombine baking mix, milk, eggs. Separate into 4 equal portions and adddesired mix-ins. Add batter to the prepared muffin tin with a heaping Tablespoon or a #10 scoop. Sprinkle with more toppings. Bake 15-20 minutes until golden brown. Serve with maple syrup.
Preheat the oven to 350 degrees and lightly grease baking sheets or line with parchment paper. In a small bowl, mix together the milk, vanilla and egg. In a medium bowl, mix together the oatmeal mix and spices. Add the liquid all at once to the oatmeal mix and stir to blend; stir in raisins. Drop batter by teaspoonfuls onto prepared pans and bake for 10 to 15 minutes or until edges begin to brown. Cool cookies on wire racks. Enjoy!
In a mixing bowl, beat the butter on low speed with a hand mixer until it becomes light and fluffy. Add the red wine and vanilla and mix until combined. Add the powdered sugar in batches and mix until fully combined. Frost your dessert and enjoy! If you are not eating your dessert immediately, you can either pre-frost your dessert and place it in the fridge, or place the frosting in an airtight container and place that in the fridge instead. Either way you will need to leave the dessert/frosting out for about an hour in order to allow the frosting to return to room temperature before serving. I was very disappointed to discover that mine had returned to a butter-like consistency after a few hours in the fridge, but a little research clued me in to letting it sit and soften, and it's great again!
peel potatoes and shred in food processor. put in a colander or strainer and squeeze to get rid of excess moisture. add beaten eggs to a bowl, add sweet potatoes. mix in baking powder, matzoh meal, salt, pepper. heat sauce in the meantime--. mix all sauce ingredients in a small pan over low heat, and keep warm. heat 2 tbsp oil in a skillet and add small ladlefuls of sweet potato batter. cook for 3-4 minutes per side. remove to paper towels to drain oil. add additional oil to skillet, fry latkes and drain on paper towels. place the sauce on plates, add latkes and garnish with mint.
Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter. Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer. Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.
Cut the vegetables for the soup into pieces (tomatoes, onion, carrot, leek, celeriac, ginger). Clean the herrings, remove dorsal fin and cut them into larger pieces. If you like you can leave the tail fin. Heat olive oil in pot and sear herring on both sides for about 1 minute. If you didn't remove the tail fins, remove these four pieces and set aside. Add the anchovy fillets and sear for another minute. Add all the vegetables, curry powder and cayenne pepper powder and cook for about 3 minutes. Stir well. Add fish broth and water and cook , reduce heat to low and cook for about 1 hour and stir from time to time. While the soup is cooking cut the fish filets into bite-sized pieces. Clean the tiger prawns. Set aside. For Aioli cut the garlic into pieces and add it together with olive oil and egg yolks into your food processor. Mix until smooth and creamy. Salt to taste. Put Aioli into a small bowl and set aside. Cut french bread into slices and toast until golden brown. Set aside. After 1 hour cooking take soup from heat and puree soup until smooth. You can do this in your food processor. The soup should be very smooth and creamy. You can sieve the soup to remove all remaining pieces and fish bones. Put soup on oven over low heat again and add sherry, lime juice, sugar, and saffron. Add salt and pepper to taste. Add salmon and tilapia pieces, tiger prawns, and the tail pieces of the herrings. Let simmer for about 10 minutes or until fish is done and flakes easily. Divide the soup into bowls and serve with Aioli and toasted french bread on the side. NOTE on "small whole fish": I use herrings. NOTE on fish tails: I don't remove the tail fin and use these pieces for decoration. If you don't like them, remove them. In this case you can leave all herring pieces in the soup.
Combine flour & water well. Stir in glycerine & food colouring. Repeat to make different colours & then let the kids go for their life.
Preheat the oven to 200C/400F/Gas 6 and oil a loaf tin. In a large bowl, mix together the semolina, yoghurt, water, vegetables, ginger, chilli powder, turmeric and salt to make a fairly thick batter. Taste and adjust with more salt or spices if necessary. Heat the oil in a small pan. Add the mustard, cumin and sesame seeds and cook, stirring frequently, for 20 seconds, or until the mustard seeds have popped and the cumin and sesame seeds are aromatic. Stir the seeds and oil into the batter. If the batter is too thick, add a splash of water. Stir in the bicarbonate of soda and immediately pour the mixture into the tin. Transfer to the oven and bake for 35-40 minutes, or until the top is golden-brown. It's ready when a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool and become crisp in the tin. Serve in wedges, either on its own or with Green chutney.
Mix ground turkey and salad dressing mix. Shape into 4 patties. Place patties on grill and cook for 7-9 minutes on each side. Fill rolls with patties and pickle slices.
Make sure pasta is rinsed with cold water & drained before tossing together all ingredients.
Preheat the oven to 375 degrees F. In large bowl combine milk, sugar, egg and vanilla extract. Add bread squares to the cream mixture. Mix until all of the bread cubes are well coated. Let sit for 15 minutes so the bread can soak up the cream mixture. Stir every five minutes. Mix in raspberries and chocolate chips. Pour mix into a greased, round "souffle" baking dish. Place in the oven and bake for 1 hour. Remove bread pudding from oven and cool for 10-15 minutes. While bread pudding is cooling, prepare raspberry sauce. Heat raspberries and sugar until sugar dissolves. Add brandy and lemon juice. Cook until thickened. Serve bread pudding warm with raspberry sauce.
Beat mayonnaise, cream cheese and pepper until smooth. Fold in finely chopped red bell pepper. Slice pita bread and spread cream cheese mixture inside. Top with lettuce, bacon, tomatoes, onions and cheese. Enjoy flavorful healthy eating.
Cut each chicken breast into 4 long strips. Combine all marinade ingredients and marinate chicken strips in the refridgerator for 3 hours. Preheat oven to 175°C. Wet wooden skewers and thread chicken strips onto skewers. Pour some of the marinade on the bottom of an ovenproof pan, place the skewers in the pan and sprinkle them with sesame seeds. Bake for 20 minutes or until done.
Peel the cucumbers and place in a colander. Sprinkle with salt and leave for half and hour to and hour to drain. Massage gently or roll back and forth on cutting board to soften slightly. Don't break up the cucumbers, you just want their texture to be a bit more pliable than usual. Mix salt, sugar, and wasabi in a plastic bag. The salt and sugar may be adjusted to taste. Place the cucumbers in the bag and shake well. Tie the plastic bag closed and leave it in the refrigerator at least four hours or overnight. Rinse the pickles lightly and slice 1/4" to serve.
Saute onion and garlic in hot oil in large Dutch oven over medium high heat for 5 minutes or until onion is tender. Stir in chicken, chicken broth, green chilies and seasoning mix with 2 cans beans. Coarsely mash remaining can of beans and add to chicken mixture. Bring to boil, stirring often. Cover and reduce heat to medium low and simmer, stirring occasionally for 10 minutes.
To make the Garlic Au Jus: In medium sauce pan, heat oil over medium heat. Then add onions, garlic and dry herbs, and cook, stirring ofte, about 1 minute. Do no let garlic brown. Then add red wine, soy sauce and Worcestershire sauce. Increase heat, bring to simer and let liquid reduce by half. Add beef broth and simmer for 5 minutes. (If using homemade stock, you may need to season with salt and pepper.). You can make the recipe to this point up to 3 days in advance and keep, covered, in refrigerator. To make and serve sandwiches: Reheat au jus. Split bagueette pieces and spread each side evenly with Boursin cheese. Divide roast beef among sandwiches. Close sandwiches, place on baking sheet and bake at 450 degrees for about 3 minutes or until just warmed. Serve with small cups hot au jus for dipping.
In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes. Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender. Add lemon juice, parsley, salt and pepper; toss to combine well and serve.
Combine all ingredients in a large casserole and bake covered in 350 degree oven for about 1 1/2 hours.
Preheat oven 375*. Line baking sheet with parchment paper. Brush pears with a little oil and place on baking sheet cut side down and bake 20 minutes. Pears should be brown at the bottom and easily pierced. Turn over and drizzle the core with 1/2 tsp honey. Bake an additional 5 minutes. Pears can be made the same day but do not refrigerate. To make vinaigrette, in small bowl combine vinegar and shallot;whisk in the oil and add salt and pepper. Place salad green in a medium bowl and toss with vinaigrette. Mix well. Divide in serving plates; Top each serving with a pear half and top with blue cheese and nuts.
Place a large saucepan/casserole pot over a medium heat. Fry the chicken pieces, skin side down, for 10 minutes or until browned. Using tongs, turn the pieces of chicken over to seal the underside. Stir in two of the onions, ginger and garlic for five minutes or until translucent and softened. Pour in the chicken stock and season with salt. Bring to the boil then reduce the heat and simmer for 10 minutes. In a separate small saucepan, mix together the peanut butter with the water. Gently bring the mixture to the boil, stirring occasionally to. prevent burning and a lumpy mixture. Gently simmer for 5-10 minutes or until the oil from the peanut butter settles on the surface. In a food processor, blend together the remaining two onions with the tinned tomatoes and red pepper. Add this mixture to the chicken and simmer for 5 minutes. Finally, add the peanut butter mixture to the chicken pan and simmer for a further 30 minutes. Optional - pour soup into a bowl and place rice ball in the middle.
Toast pecans over low heat, set aside to cool. Combine dressing ingredients and shake well. Toss and garnish with a few sliced strawberries. Serve immediately. (Thanks to Chef #320254's review I'm updating this) If you'd like, use a high speed mini-mixer to emulsify the dressing. Roland, makes a Raspberry Flavored Wine Vinegar.
The most important part of cooking with an iron skillet is to heat the pan first without any fat inside. When it is really hot, add your chicken fat ) shmaltz. Turn down the heat to simmer. I play with the gas burner while cooking, up and down according to the heat in the pan. If you notice the oil burning, turn down the heat. I immediately add the chopped onions after I added the oil. Keep stirring with a wooden spoon. The onions will turn translucent. If there is not enough shmaltz oil in the pan add a little vegtable oil and continue cooking the onions. Try not to overcook the onions. Take them out before they turn brown. While this is going on, rinse the livers under cold water and drain. After the onions are removed from the pan clean the pan with a slotted spoon of any dark pieces of onion. Then add a little more shmalltz to the pan and some livers. Do not crowd the pan. Cook livers one pan at a time. I constantly keep turning the livers. I cut into the liver to see if it is done. It should be cooked all the way thru just not burned. Next, combine the livers and the onions in a bowl. In the cuisinart fitted with the blade on the bottom place a small amount of the ingredients and pulse until you like the consistancy. I like it soft like a pate. Do this until all of the liver and onions are finely mashed. I then combine the pate with the hand chopped onions. Add salt and pepper to taste. I like the pate to be slightly more peppery. It looks nice to garnish with the extra chopped raw onions and if you like, some chopped hard boiled eggs. During passover, you can eat this with matzah or serve with crackers. Place in refrigerator immediately after preparation for at least a few hours in a sealed container. I enjoy the liver after it is removed from the frig for 20 minute Happy Cooking!
fry ground beef in skillet until well cooked/browned, add taco seasoning(follow directions on taco seasoning packet)cover and set aside. heat refried beans in large saucepan on low/medium heat, until warmed. cover and set aside. in large bowl or casserole dish, layer ground beef in bottom of pan/bowl.add shredded cheese on top of beef. pour refried beans over cheese, make even. sprinkle lettuce onto beans. with table spoon, add globs of sour cream to top of dish. for looks, leave a 1/2 inch space on all sides. pour taco sauce on top of sour cream. sprinkle shredded cheese over sour cream and taco sauce. serve immedietly while beef and beans are still warm. enjoy!
In a large bowl, combine the conch, olive oil, Italian herbs, carrots, celery, red onion, bell pepper and garlic. Toss together and season with salt and pepper to taste. Refrigerate for several hours or overnight. Spoon the salad onto a bed of lettuce, garnish with lemon wedges, and serve. NOTE: Champlin's restaurant buys their conch in cans, already sliced, from Rome Seafood in Boston. Champlin's retail seafood market under the restaurant often sells whole cooked snails, which you should slice paper thin before using.
Heat oven to 400°F. Mix rice and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with chicken, artichokes and tomatoes; drizzle with combined dressing and pesto. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan. Bake 30 to 35 minutes or until chicken is done (165°F). Remove packets from oven; let stand 5 minutes. Cut slits in foil with sharp knife to release steam before opening. KITCHEN TIPS: Cooking Know-How: If the chicken breast halves in your market are larger than 4 ounces, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the center and the juices run clear. How To Safely Handle Raw Chicken: Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.
Preheat oven to 350°F and line your muffin tins with 18 muffin/cupcake paper cups and set aside. In a medium sized bowl, combine all the dry ingredients, including the sugars and stir with a wooden spoon until all the ingredients look evenly distributed. In a stand up mixer with the paddle attachment, cream the butter until soft and then add all the dry ingredients at once and mix on low for about 2 minutes. Add the eggs, pumpkin and vanilla and mix on medium-high speed until light and fluffy, scraping down the sides of the bowl as necessary. Lastly, add your diced golden delicious apple and mix for 1 minute more. Using an ice cream scoop, fill your muffin cups with your batter and bake at 350°F for 25 minutes. The muffins should have nice fissures traversing the tops and the utmost edges should be slightly darker than the rest of the muffin. A wooden skewer inserted into one of the muffins will come out clean.
Mix together the flour, sugar, vanilla, salt and cinnamon. Mix in the eggs and milk to the flour, sugar, vanilla, salt and cinnamon mixture. Heat a deep, large skillet, fill up with Canola Oil just enough to cover the Texas toast thick bread. If the oil smokes, your pan is too hot; turn down the heat. With tongs, dip the slice of bread into the batter for 30 to 45 seconds or more, depending on how crispy you want it! Let the oil drip off, as much as possible. To serve, put on plate, dust with powdered sugar. Serve with butter and hot syrup.