HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain the beans & rinse well, then place them in a large saucepan. Add the 1 generous pinch of saffron threads (crushed) & 1 1/2 quarts water, then bring to a boil over medium-high heat. Add butter, then reduce heat to low & simmer, covered, for 30 minutes. Stir in the onions, parsley & pepper & cook for another 30 minutes or until beans are tender. Stir occasionally to make sure beans are not sticking. Just before beans are ready, add salt to taste. If sauce is too thick, add a little water, but if it's too thin, increase the heat to high & boil until thickened, stirring regularly so that the beans don't stick. Taste & adjust the seasoning, if necessary. Serve hot, warm or at room temperature.
Slice onion into thinnest possible rings. Place in a shallow dish. Combine ranch dressing and milk and pour over onions. Cover and refrigerate at least 1 hour. In a plastic bag, combine flour, salt, black pepper and cayenne pepper. Shake to evenly distribute ingredients. Heat oil to 375° in deep saucepan. Remove a small handful of onion rings from dressing and shake off excess. Drop into flour, separate rings and shake to coat. Drop a few rings at a time into hot oil and cook until golden. Remove from hot oil with a slotted spoon and drain on a paper towels. Repeat with remaining rings until all have been battered and fried. Keep warm.
Stock: In a large stockpot over medium-high heat heat the olive oil. Add the chopped onions, celery, carrots, salt and black pepper. Saute the vegetables for about 30 minutes or until soft. Squeeze the lemon halves in the vegetables and add lemon rinds to pot. Add all remaining stock ingredients. Bring stock to a boil and reduce heat to medium and simmer uncovered for 1 hour. Remove from heat and strain stock using a cheesecloth or a fine-mesh strainer and set aside. This will make about 3 quarts. Bisque: In a large heavy Dutch oven heat the olive oil over medium high heat. Add the onions, celery, carrots, salt and cayenne pepper. Saute until vegetables are soft about 20 minutes. Add the herbs, tomato paste and brandy. Cook and stir vegetable mixture for about 5 minutes. Add the shrimp stock and bring to a boil. Reduce heat to medium and simmer for 1 hour. Make a beurre manie' by combining the softened butter and flour in a small bowl and mix until have have a smooth paste. Add the mixture one tablespoon at a time whisking well after each addition. Cook for 5 minutes. Slowly add the cream and shrimp and stir to mix. Bring to a gentle simmer and cook for 15 minutes.
Preheat oven to 350 degrees. In a large mixing bowl, combine flour, sugar, baking powder, salt and butter. Cut with a pastry blender until the crumbs are the size of small peas. Over hot (not boiling) water, melt the chocolate morsels. Allow to cool 5 minutes at room temperature. Add milk and egg to the chocolate mixture; mix well. Blend into flour mixture; mix well. Spread pie filling in the bottom of a 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle nuts all over top. Bake 40-45 minutes.
Slice mushrooms thinly, then cut into matchsticks. Combine mayo & lemon juice. Fold half the mayo mixture into the mushrooms & shrimp, then add dill pickle & season to taste with salt & pepper. Bring large saucepan of salted water to boil, then add fava beans & cook 3 minutes. Drain & cool under running water, then pinch beans between thumb & forefinger to release them from their tough skins. Boil potatoes 20 minutes & the remaining vegetables for 6 minutes. Drain & cool under running water. Toss vegetables with oil & divide among 4 shallow bowls. Spoon on the dressed shrimp & place a hard-cooked egg in the center. OPTIONAL ~ If using anchovies, cut into fine strips & with 2 strips make an X on top of each egg, then sprinkle with paprika.
Preheat oven to 400 degrees. On a jelly roll pan, spray two circles, about 3 inches in diameter, and place mushroom caps on top of the circles, stem side up. Spoon 1/4 cup of the pizza sauce into each cup (use more or less as you desire). In a small bowl, blend together the cream cheese and parmesan. Add seasoning and mozzarella cheese. Stir to combine. Carefully stuff each cup with half of the cheese mixture. Place 4 pepperoni slices on each cup, on top of the cheese. Spoon italian sausage on top of the pepperoni. Top with additional mozzarella cheese. Carefully press down on each "pizza" to secure the toppings. Bake in pre-heated oven for approximately 15-20 minutes, or until cheese has melted and is lightly browned. Enjoy!
In a small dutch oven, combine sweetened condensed milk, caramel topping, and chocolate syrup. Stirring constantly, cook over medium-low heat about 8 minutes or until mixture is well blended and hot. Add coffee; stir until blended. Serve hot.
Wash cranberries and apple. Quarter and core apple. Put cranberries and apple through food chopper using course blade. Mix in mixing bowl - cranberries, apple, pineapple, sugar, salt, marshmellows and nuts. Cover and store in refrigerator overnight. Fold whip cream into cranberry mixture, and serve.
Combine all ingredients EXCEPT couscous in a pot. Bring to a boil uncovered. Remove from heat and immediately stir in couscous. Let stand 5 minutes, covered. Fluff with a fork **Important** or it turns to a brick! Can be served hot or chill to make a wonderful salad.
Preheat oven to 450°F. Slice the shallots length-wise into 1/4 inch slices. Put shallots, green beans and garlic in a large bowl, toss with the olive oil and the salt and pepper. Transfer to a 10x15 glass or ceramic dish and roast until the vegetables are tender and very lightly browned, stirring once, 18 to 20 minutes. In the meantime combine the parsley, nuts and lemon zest in a small bowl. Mix with the roasted vegetables and serve.
Preheat oven to 350 degrees. Cut margarine into dry cake mix. Pat mixture lightly into ungreased 8x8 pan building up sides. Bake 10 minutes. Arrange apples on warm crust. Mix cinnamon and sugar and sprinkle on apples. Blend sour cream and egg; spoon over apples. Bake 30 minutes.
In a sauce pan, combine milk and butter. Bring to a boil. Mix a medium bowl, combine eggs, sugar, cornstarch and salt. Slowly whisk 1 c. hot milk mix. into egg. Gradually whisk egg back to remaining milk mix. Continue to cook, stirring constantly for 5 min. Remove from heat and stir in vanilla. Allow to cool.
In a small bowl, mix ingredients for sauce (sour cream, lemon juice and lemon zest). Let sit in refrigerator. In a mini chopper or mixer, blitz the chickpeas with the sesame seeds, lemon juice and garlic. Some chickpea texture is nice, but you can make it smoother if you want to. With a rubber spatula, spoon mixutre into a medium bowl and add tuna, egg, carrot, celery salt, paprika and pepper. Mix well. Preheat a large nonstick frying pan to medium heat and add olive oil. Make 6 equal patties from tuna mixure. Place in the pan and flatten slightly with a spatula. Let cook for 2-4 minutes on each side, until cooked through. Immediately serve each cake with a dollop of the lemon cream and sprinkle with parsley or cilantro.
Spray and line a 20 cm springform round pan. Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter. Press the biscuit crumb in to the base of the prepared pan. Place in the fridge. Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool. Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined. Add the gelatine mixture and the lemon juice. Beat. Fold in the 200 grams of berries. Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge. Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar. Combine the cornflour and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature. Spread the berry topping over the cooled cheesecake. Spread evenly. Return the cheesecake to the fridge to set. Cheesecakes generally require at least 4 hours to set fully or leave overnight.
In a shallow bowl, beat eggs. In another shallow bowl, combine the following four ingredients. Dip the fish pieces into the crumbs, into the egg, and than into the crumbs again. Pat crumbs into fish fillets. In 12-inch non-stick skillet, heat 1 tablespoon butter and 1 tablespoon oil until butter melts. Add 2 pieces of fish and cook. Only turn fish once while browning both sides, approximately 6 minutes. When fillets are golden brown add remaining butter, oil, and fish. Repeat the steps above to cook fillets.
Preheat oven to 350°F. MUSHROOMS. CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350°F for 5-8 minutes. REMOVE from oven until ready to stuff, in step 5 below. STUFFING. BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool. BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese. ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily. TOP pre-baked mushroom caps with sausage mixture and bake in 350°F oven for 15 - 20 minutes, or until golden brown and cooked throughout. SAUCE. HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper. SPOON 2 ounces of sauce over top of each mushroom. Garnish with a sprig of fresh Italian parsley or fresh basil and serve.
In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in marshmallows until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans; mix well. pour into a greased 15-inch x 10-inch x 1-inch baking pan. Chill until firm. Cut into squares.
Mix ingredients and transfer to wax paper. Roll into log and twist ends tightly. Refrigerate until hard and cut into rounds as needed for veggies, meats, breads, etc.
In a medium bowl combine 4 cups of ice cold water and 2 teaspoons salt; stir to dissolve the salt. Add the onion rings; let stand for 20 minutes. Drain and pat dry with paper towels. Meanwhile, in a small bowl whisk together the vinegar, lemon juice, lemon zest, honey, garlic, capers, chives, and salt and pepper to taste. Add the oil in a stream, whisking; whisk the vinaigrette until it is emulsified. On a chilled deep serving platter, alternate the tomato slices and onion rings, scatter the Kalamatas over them. Drizzle 1/3 - 1/2 cup of the vinaigrette over the salad, reserve the remaining vinaigrette. Chill salad for 20 minutes. Sprinkle over the top your choice of cheese, the minced herbs, and the red pepper flakes (optional). Drizzle 2 or 3 tablespoons of the reserved vinaigrette over the cheese and herbs. (Any leftover vinaigrette can be refrigerated and used within 1 week.) Let salad stand for a minimum of 15 - 20 minutes before serving. COOK'S TIP: Because the longer you let the flavors "marry", the better this salad tastes, I like to prepare it early in the morning for a lunchtime snack or light meal. COOK'S TIP: This quick and delicious salad makes a terriffic filling for pita bread or baguette sandwiches, and a yummy topping for bruschetta. Buon appetito!
Melt butterscotch chips and peanut butter in saucepan, stirring constantly. Stir in potatoes. Drop by teaspoon onto waxed paper.
Preheat the oven to 350 degrees F. Oil a 10-inch bundt or tube pan or a 9x13-inch baking pan. Sprinkle the sesame seeds on the bottom and partway up the sides of the oiled pan. Set the pan aside. In a large bowl, mix together the dry ingredients. Whisk the eggs in a separate bowl. Stir in the oil, sweetener (s), vanilla, applesauce, and carrots and mix well. Add the wet ingredients to the dry, stir until just mixed, and pour the batter into the pan. Bake for 65 to 70 minutes, until a toothpick inserted in the center of the cake comes out clean. When done, allow the cake to sit in the pan for at least 15 minutes. Then invert it onto a plate and dust it lightly with powdered sugar.
Preheat oven to 150°C. In a casserole dish flour lamb and brown in hot oil. Then remove and set aside. Add a little more oil to dish and gently saute onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot. Add ginger, garlic, coriander and cumin, and mix well. Add stock, saffron, sambal, honey, seasonings and apricots. Return lamb to pot, stir, cover. Place in oven for about 1 1/2 - 2 hours or until cooked to your liking. Serve with rice or mashed potato, sprinkled with fresh parsley.
Place cream cheese into a heavy duty mixer and mix on high until fluffy. Add the brown sugar and continue mixing about 2 minutes more until creamy. Add the vanilla, sour cream and peanut butter and mix until well blended. Add the powdered sugar one cup at a time until 1/2 of it is blended. Once thick add the buttermilk all at once. Mix on high for 30 seconds. Add the remaining powdered sugar and drizzle in the heavy cream to the appropriate consistency. Beat on high until fluffy. On the slowest speed, blend in the chocolate morsels. ENJOY!
Place the tongue in a pressure cooker and cover with water. Cook 45 minutes. Remove the skin from the tongue, slice and place in a pot. Add the 3 cans of beef broth and the 2 cans of cream of mushroom soup. Add the garlic cloves. Add the fresh sliced mushrooms. Cook on simmer for approximately 3 hours.
Preheat oven to 275F, and prepare a 9" round pie pan by lightly greasing the bottom of the pan. Prepare the meringue crust first by combining the egg whites and cream of tartar in a small mixer bowl. Beat the ingredients at high speed until it foams. Add sugar gradually, while continuing to beat. Watch for the mixture to turn glossy and stiff peaks to form, in about 3-4 minutes, and stop. Spread meringue around bottom and up the sides of the pie pan. Bake for 1 hour. When time is up, keep oven closed and turn off the heat. Keep the meringue in the oven for another 45 minutes, like this, closed with no heat. Allow to cool at room temperature when the 45 minutes is up. Meanwhile, prepare the filling by combining the sour cream, powdered sugar, cream cheese, orange juice, and orange zest, and beating well. Stop as needed to scrape down the sides and continue to beat until creamy and smooth. When meringue crust is cool, scoop filling inside and smooth the top. Refrigerate until firm, about 2 hours. Add the topping just before serving by sprinkling the berries on top of the pie (strawberries stem side down) and drizzling the top of the pie with the apple jelly.
Combine first 7 ingredients in a large bowl. Set aside. Combine mayonnaise, Creole seasoning, and curry powder; add to rice mixture, tossing gently. Chill. Serve on lettuce leaves. Yield: 16 servings.
Evenly spread saffron threads at the bottom of a small glass and top with 1 teaspoon of water. Place into a microwave oven towards the edge of the carousel with 200ml of water in a large glass at the opposite edge. Microwave on high for 3 minutes. WARNING - the water may be superheated - allow to rest 5 minutes before touching either glass. Remove the small glass and transfer the saffron / remaining liquid to a small mixing bowl (or for a single serve just leave in the glass). Mix through sour cream, lime juice and chopped chives mixing well and place in refrigerator while salmon cooks. Rub olive oil over the salmon and sprinkle with pepper. Cooking using your preferred techique, I grilled them on a BBQ plate over medium heat for about 7 minutes a side. Spread (it is quite thick) mixture over the salmon and serve with your favourite salads and side-dishes.
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 in. up the sides of a greased 9 inch springform pan Bake at 350 for 10 minutes. Cool on a wire rack. Reduce heat to 325. In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat; add cream and mix well; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Bake for 45-50 minutes or until center is almost set. For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from the heat. Stir in cream and vanilla; mix well. Spread over filling. Refrigerate overnight. Carefully run a knife around the edge of the pan to loosen. Remove the sides of the pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired.
Place apples in crock pot; cook on high for 4-1/2 hours (covered). After 4-1/2 hours stir and add remaining ingredients. Cook for another 4-1/2 hours with NO lid. Stir and seal in jars. *Can seal in hot water bath or top with paraffin.
Mix gravy, mushrooms, soup mix and Italian dressing; pour over beef roast. Bake, covered, for 1 hour 15 minutes per pound at 300°F. Add carrots and/or potatoes during last hour, if desired. Cooking time is approximate, depending upon how big your roast is.
Place all ingredients in a blender and pulse on high until well mixed. Adjust seasonings by adding more lime juice, cilantro and salt or pepper. Chill for an hour before serving.
PREPARE POTATO DUMPLINGS:. In a large bowl, add mashed potatoes, eggs and blend thoroughly. Add enough flour with a little salt to knead into a soft pliable dough that will not stick. Make into rolls and slice in about 1 inch pieces. Drop dumpling slices into boiling water and boil about 12 minutes. To test for doneness, break one open with fork after you take out of boiling water. Drain in small hole colander. (You can rinse if you prefer. I don't.). SAUTE CABBAGE AND ONIONS:. While boiling the dumplings, sautee (in large fry pan )butter, cabbage and onions until golden brown. Add drained dumplings to fry pan and fry a little longer. Mix it all well while frying but don't overdo so dumplings stay together.
Saute onion in oil until translucent. Add rice and saute a few more minutes. Add remaining ingredients and bring to a boil. Stir, cover and reduce heat to simmer. Simmer for twenty minutes without removing lid. Fluff with a fork and serve with chopped green onions on top. Note: The mild enchilada sauce adds flavor without adding spiciness. If using hot enchilada sauce, I would cut the amount in half at least.
Preheat the oven to 375°F If you're making shaped cookies using a cookie press, chill two ungreased baking sheets in the freezer while you make the dough. Beat together the butter, sugar, cream cheese, salt, vanilla, Fiori di Sicilia, and zest. Beat in the egg yolk, then stir in the flour. If you're using a cookie press, follow the directions that come with the press to pipe cookies onto the chilled baking sheets. If you're not using a cookie press, simply drop the dough by the teaspoonful onto the ungreased baking sheets. Top with coarse white sparkling sugar or colored sugar, if desired. Bake the cookies for 8 to 10 minutes, until they're brown around the edges. Remove from the oven, and wait 5 minutes before transferring the cookies to racks to cool. Be sure to move the cookies before they're totally cool, as otherwise they may stick to the baking sheet. Store completely cool cookies airtight, at room temperature, for up to a week; freeze for longer storage.
Put the 4 cups of water, the V8 juice and the vegetable broth into a medium sized pot. Crumble the uncooked sausage into small pieces and add to pot. Add the potatoes, carrots, onion, cabbage, and red peppers and the salt, pepper and chili powder to the pot. Press the pizza dough as flat as possible then cut into small pieces about 1 x 2 inches, which will become the dumplings. Sprinkle the flour on the dumplings and set aside. When the vegetables are almost tender add the dumplings and flour into the soup and simmer for about 10 more minutes. Season with more salt and pepper if needed.
Rehydrate mushrooms for 20 minutes (put mushrooms in bowl, cover with boiling water) then drain Cut pork into thin strips. Heat oil in large pan (or wok). Add pork and stir fry quickly for 3-5 minutes or until cooked through. Add chopped mushrooms, onions and bell peppers and cook for 5 minutes. Add oyster sauce and cook for 2-3 minutes. Serve over white rice. NOTE-I make this dish without the mushrooms (due to availability issues) and it's great. If the pan looks on the dry side at the end of cooking time, I'll add a few more ounces of oyster sauce and stir to heat it through. That way, there's plenty of sauce for my rice. (I just don't like dry white rice-if you do, feel free to use just the 8 oz of oyster sauce). I don't have a wok, so I cook this in my electric frying pan-I've found that if I cover the pan after adding the vegetables and oyster sauce, and lower the heat, there tends to be more sauce, so I can use just the 8 oz. Also-you can rehydrate the mushrooms in advance to save on actual prep time when it's time to cook dinner if time is an issue. Button mushrooms, sliced, can be substituted for the Chinese mushrooms if desired. (or mushrooms can be omitted all together).
First of all, I like to season my chicken breasts with Asian 5 Spice for an hour or two before cooking them. If I don't have time to grill them, I use Tyson's precooked grilled chicken strips. Grill the chicken breasts until done. Cut into strips and set aside to keep warm. Mix garlic, ginger, lemon juic, oil, sugar, and soy sauce over low heart. Whisk continually until sugar disolves. Mix flour with water in a seperate bowl and set aside. When sauce warms up, add flour mixture a teaspoon at a time until sauce thickens. Serve chicken over steamed rice and drizzle sauce over it. Serve while warm.
In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and puree. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce. Use or store. Lasts 2 weeks, refrigerated.
Trim the flowerets from broccoli and cut into small pieces. Discard tough ends of stems; peel remaining stems and slice thin In a 6 to 8 quart kettle, melt butter over medium heat. Add curry powder and onion and stir for 5 minutes. Add broth, potatoes, broccoli stems and carrots. Cover and simmer until potatoes mash easily, about 30 minutes. Whirl about half the broth and vegetables in a blender or food processor until pureed. Return to kettle. Heat soup to boiling and add broccoli flowerets and milk. Simmer, uncovered, until flowerets are tender when pierced. Stir in cheese a little at a time until melted.
Mix 1 tbsp salt with cucumber and onion lices; set aside for 15-20 minutes. In another bowl, mix together remaining ingredients. Rinse the salted cucumber and onion in clear water; press out liquid. Stir in the sour cream mixture. Chill before serving.