HumbleIntelligence/food-ner-1-Million huggingface dataset:
French cut onion, and cube potatoes with half skin left on. Saute onions and potatoes in real butter and EVOO, about a tablespoon each for 20 minutes or so over medium heat, being careful not to burn, but also letting sit long enough to caramelize well. Lower high slightly and gently move potatoes and onions to far side of pan. Add additional half tablespoon of butter to empty portion of pan and saute whole garlic cloves (usually around 15-20). Stir the garlic only every couple of minutes keeping temperature low enough to only slightly brown cloves. Deglaze pan with red wine, and remove all vegetables from pan. Place in large mixing bowl. Add bison (also called buffalo on here, although not correct) to pan over medium high heat, without over crowding pan, as you want the meat to sear, not steam. (You may need to do in two batches). Add worchestershire sauce and fresh ground sea salt and black pepper cloves, to taste. Remove cooked bison, and add to the vegetables in bowl (I add a couple of onions for the soup base coming next). Add roughly 3 quarts of beef stock, (I use a beef base, which provides more flavor and less sodium than bullion), shot of maker's mark (or other whiskey), and a little more worchestershire sauce to pan. Add 2 ounces of Collagen Hydrolysate. (http://www.greatlakesgelatin.com/consumer/CollagenFAQ.php). Simmer stock until half of liquid is left, making sure to never boil. Add a few sprigs of fresh thyme during the last 10 minutes (remove whole sprigs before adding other ingredients). Add all ingredients from bowl back into pan. Serve.
Dissolve Jell-O in boiling water. Add salt and paprika. Let cool to room temperature. Add cold ginger ale. Refrigerate until partially set. Stir in sliced pears, pineapple tidbits, and sliced almonds. Pour into a 2-quart mold and refrigerate overnight. Dressing: Mix up the mayonnaise, cream, and honey. Put them in a little dish with a spoon next to the Jell-O on the table. To serve Jell-O, turn out on a platter and invite people to take a slice and top it with a little dressing.
Drain and rinse first six ingredients in a large colander. Put in a crockpot or large pot. Add all other ingredients, stirring to mix well. Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.
Place the apple, maple syrup and cinnamon in a large saucepan. Cover with a tight-fitting lid and cook, stirring occasionally, for 20-25 minutes or until the apple is soft. Discard the cinnamon stick, add salt and pepper to the apple and crush with a wooden spoon. Spoon into sterilised jars or clean containers and store in the refrigerator. Serve with roasted pork.
Heat oil in a 3 quart soup pot over high heat until hot. Add potaoes, onion, celery, leek, turnip, shallots, and garlic. Stir the vegetabls around until they begin to cook but don't turn brown. Add the Vegetable Stock and the Boquet Garni to the soup pot. Bring to a boil. Reduce heat to simmering and cook for 45 minutes. Add the zucchini, tomatoes, summer squash, and green beans to soup pot. Simmer 15 minutes more. Stir in the vinegar. Season to taste with salt and pepper. Bouqet Garni: Bundle three sprigs fresh thyme, 3 sprigs fresh parsley, 1 bay leaf, and 1 tablespoon black peppercorns together in several thicknesses of cotton cheesecloth. Tie with string.
Mix sugar, pulp, egg, butter and milk in a bowl. Separately mix all dry ingredients. Dust raisins and dates with flour so they won't sink to the bottom of the pan when baking. Gradually add the pulp mixture into the flour mixture, added the floured dates and raisins last. Pour into a 9x13 pan and bake in 325 oven for 45 to 60 minutes or until tester comes out clean in middle. For the sauce, combine all ingredients in a sauce pan and cook over low heat until thickened. Serve over squares of pudding.
Spray cookie sheet with Pam or oil. Slice and clean out peppers; keep stems on. Warm cheese, add garlic and parmesan, mix well (microwave). Spread mix into pepper and bake 20 minutes at 350 degrees.
Put all ingredients in a blender or food processor and blend until smooth. You may add some honey if you want to tone down the tartness.
Bake the potatoes at 425 for 45 minutes, until done. Let the potatoes cool enough to handle, then cut the tops off. Mash potatoes by hand or with a mixer, adding butter, sour cream, salt and pepper. Add the garlic, bacon bits, and green onion. Spoon the mixture back into the potato shells. Bake again for 10 minutes at 425.
In a large pot, brown ground beef with onion. Drain. Add garlic and dry spices. Cook stirring for 2 minutes until fragrant. Add tomato paste, molasses, brown sugar, Worcestershire sauce and Tabasco sauce. Stir until combined. Stir in the rest of the ingredients (except vinegar). Bring to a boil. Turn down heat to low and cook uncovered for 1 hour, stirring a few times. Add balsamic vinegar. Stir. Serve hot with shredded cheese, sour cream and chopped green onions.
preheat oven to 350 degrees. place rack in center of oven. spread pecans in a large roasting pan. bake until lightly toasted,about 8 minutes. combine the corn and maple syrups. pour over the nuts. toss to coat well. bake stiring occasionally,untillthe nuts have absorbed most of the syrup. (about 10 minutes) mix the sugar,cumin,paprika,chili powder,salt and cayenne. pour over the nuts in a bowl. toss gradually,adding the sugar mixture untillthe nuts are coated with the sugar. cool slightly and break apart any nuts that stick together. pour onto a baking sheet and cool completly. store in a air tight container. can be kept at room temp for up to 1 week.
In a large, deep skillet or chef's pan, heat oil over medium-high heat until hot but not smoking. Saute onions until tender. Add curry powder, toss to coat, and cook 1-2 minutes longer. Add beef and brown 3-4 minutes, scraping pan often. If curry powder sticks to bottom, add a little water to deglaze whenever needed to prevent scorching. Add about 1 pint of water and mix in, scraping any bits off the bottom of the pan in the process. Bring just to a boil, reduce heat to low, and simmer, uncovered, for about 45 minutes to 1 hour, or until most of the water has cooked off. Remove from heat and stir in both cans of coconut milk. Return to heat and heat over medium-low heat until just beginning to simmer. Serve in bowls over rice, with desired toppings.
Preheat the oven to 400 degrees F. Place sweet potatoes on a baking sheet and roast until easily pierced with a fork, about 1 hour. Peel the skin off of the sweet potatoes while still hot. By hand or mixer, smash potatoes until all large chunks are gone. Combine the potatoes, butter, salt, orange juice, brown sugar, ground cumin, molasses and maple syrup in a large bowl. Continue to mix all together until all lumps are gone. Adjust any of the seasonings to your specific tastes. Can be made the day before.
In a large saucepan, cook bacon, onion and garlic over medium heat, stirring occasionally, until bacon renders its fat and onion begins to brown, 5 minutes. Add cumin and allspice, and cook, stirring, 1 minute. Add tomatoes and chicken broth, cook 5 minutes. Add garbanzo beans, spinach, scallions, worchestershire, and pepper. Bring to a boil. Reduce heat to low, cover and cook, 30 minutes.
Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm. Mix together the butter and sugar in the top of a double boiler. Place over simmering water. Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly. Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly. Fold the egg whites into the yolk mixture. Put a scoop of vanilla ice between two crepes. Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
Heat oven to 350 degrees. Spray bottom of 9-inch spring form pan with non-stick cooking spray (do not spray sides). Wrap outside of pan with heavy duty aluminum foil. In medium bowl stir together graham cracker, 1/4 cup sugar, orange peel and 1 teaspoon nutmeg. Add 1/3 cup melted butter; stir until crumbs are well moistened. Press mixture evenly over bottom and 1/2 inch up sides of spring form pan. Bake for 10 minutes or until golden brown. In large bowl beat cream cheese at medium-low speed until smooth. Beat in 1 cup sugar until smooth. Add eggs one at a time, beating just until combined. Beat in sour cream, pumpkin, cinnamon, ginger, salt and nutmeg. (Do not overbeat) Pour into spring form pan. Place spring form pan in large shallow roasting pan or broiler pan. Fill roasting pan with enough water to come to 1/2 inch up sides of spring form pan. Bake 65 minutes or until edges are puffed and top looks dull and is dry to touch. Center should be less set than edges and will move when pan is tapped. It should ripple as if liquid. Remove from oven; remove from water bath. Cool completely on wire rack. Refrigerate at least 4 hours or overnight. To make sauce, melt 1/2 cup butter in medium saucepan over medium heat. Whisk in brown sugar until mixture is smooth. Whisk in cream and bourbon; bring to a boil. Pour into medium bowl; cool completely. Serve with cheesecake. Refrigerate leftovers.
Set the oven at 450°F. With a vegetable peeler, peel tough ends of the asparagus. In a shallow dish, combine the mayonnaise, mustard, and lemon juice. Roll the asparagus spears in the mixture to coat them. Spread the panko in a plate and roll the spears until they are well coated. Transfer them to a cake rack and let them dry for 30 minutes. On a rimmed baking sheet, sprinkle the oil and line up the asparagus so they're not touching. Cook the spears, turning often, for 10 minutes, or until they are golden brown. Remove them from oven, and sprinkle generously with salt and pepper and serve at once.
Bake 5 lbs. country pork ribs in a 9x13x2" pan, all by themselves at 350 deg. for 45 to 60 minute Drain. While spareribs are baking, mix remaining ingredients and simmer. Add sauce to spareribs, baste frequently. Bake at 350 deg. until ribs are tender and sauce thickens.
Bring a large pot of water to boil. Add cauliflower, boil 2 minute Add sprouts, boil 4 minutes. Drain the veggies. Melt half the butter in a sauce pan. Sprinkle in the flour and stir until it makes a paste. (your making a white sauce here, you've probably figured out.) Slowly pour in milk while stirring. Let it simmer a bit until thickened. Now its cheese time! Add your cheeses, nutmeg, salt pepper. Add the cheeses bit by bit, stirring to make sure everything is smooth and melted. In a casserole dish, pour enough of the cheese sauce in to cover the bottom. Add in your sprouts and cauliflower. Pour the rest of the sauce on top. Give everything a little mix so the veggies are all covered in cheesy goodness. Top with breadcrumbs. Melt other half of butter and pour over breadcrumbs. Bake at 375 for about 30 min,.
in a large bowl combine all ingredients-do not over work the mixture as you will have a tough meatloaf. shape into a loaf and put in a deep baking dish. put in a preheated 350 degree oven on middle rack for 60-90 minutes. the center of the meat should reach 160 degrees on a meat thermometer.
Remove pits from cherries. Combine 8 cups water and ascorbic acid. Stir until crystals are dissolved. Add cherries to the solution. Don't allow the fruit to remain more than 20 minutes. Rinse fruit; drain well. Combine 1 1/2 cup water and sugar. Bring to a boil. Stir in food coloring and add the cherries. Reduce heat; simmer for 5 minutes. Cool completely, allowing cherries to soak 24 hours. Next day, bring to a boil and then stir in almond extract. Pack hot cherries into hot jars leaving 1/2 inch head space. Shake jars to get firm pack. Bring syrup to a boil and ladle hot syrup into jars. Process in water bath for 15 minutes for 1/2 pint jars.
Preheat oven to 325. Steam broccoli for 5 minutes until crisp-tender. Alternatively, place broccoli in a shallow bowl and cover with plastic wrap. Microwave for 2-5 minutes (depending on the strength of your microwave) until crisp-tender. Drain in colander. In a medium frying pan, saute chicken breasts in olive oil until lightly browned, about 4-5 minutes per side. Remove from heat and drain on paper towls. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to eliminate the taste of raw flour. Then gradually whisk in chicken broth, sherry and milk or half and half, until incorporated. Bring to a boil and then reduce to a simmer until the sauce is the consistency you desire. Add just a dash of nutmeg. Add 3/4 of the cheese blend and whisk until combined. Add salt and pepper to taste. In a 9x13 dish arrange chicken breasts (either whole or sliced) and broccoli. Pour sauce over top and sprinkle with remaining cheese. Cover with aluminum foil. Make several slits in the aluminum foil to allow the steam to escape. Note: At this point, the dish can be frozen or refrigerated. Bake in the oven for 30-45 minutes, taking off the aluminum foil for the last 10.
For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil. Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks. Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute. While breasts are cooking make basil cream. Saute shallots in butter. Add wine and bring to a boil. Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup. Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon. Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly. Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce. **Serve this with your choice of pasta and dbl the sauce, or when it's just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.
Bring broth to a boil in a large pot. Add all ingredients except green onions. Reduce heat to low, and simmer for at least 20 minutes. Add onions and allow to cook for 3 more minutes.
Combine potatoes and garlic in a large saucepan and pour in enough water to cover; set pan over high heat and bring to a boil. Reduce heat slightly and boil until potatoes are fork tender, about 8 minutes; drain water from saucepan. Add sour cream, milk and chives to pan; mix until combined. Mash mixture with a potato masher until smooth (or leave some lumps if desired). Season to taste with salt and pepper. Yields about 1/2 cup per serving.
Mix all dry ingredients in medium bowl, set aside. Mix all wet ingredients in small bowl. Add to dry ingredients and mix till just wet. Spoon batter into muffin tin, sprayed with cooking spray. Bake at 375 for 15 to 20 mins or till test done. Cool on wire rack in tin for 5 mins then remove to rack to cool completely. Store in airtight container in fridge.
Combine all ingredients in a blender except for the poppy seeds. Blend well and add poppy seeds. Refrigerate. This keeps forever in the frig.
Heat oven to 350 degrees F. Generously butter a 1/12 quart baking dish. Add 1/4 cup of the bread crumbs; shake to coat dish evenly. Heat large pot of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain. Place in large bowl. Melt butter in large saucepan. Whisk inflour; cook, stirring, 2 minutes. Add nutmeg; cook 1 minute. Whisk in milk all at once. Heat to boil; simmer, stirring, 5 minutes. Season with salt and pepper. Remove from heat; stir in cheeses until melted. Add sauce to pasta, mix well. Spoon 1/2 mixture into prepared baking dish. Add tomatoes and bacon in an even layer. Top with remaining macaroni mixture. Combine 1/2 cup of the remaining bread crumbs with olive oil in small bowl. Sprinkle over macaroni. Bake until golden and bubbly, about 45 minutes.
Preheat the oven to 350 degrees F. Grease a 9x13-inch pan. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and 3/4 cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining 1/2 cup semisweet chocolate chips. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes. Spread/Pour the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
Cook pasta according to directions on package. While pasta is cooking chop up the green pepper. Once pasta is cooked, drain and rinse under cold water until pasta is no longer warm. Empty into large bowl with the green peppers. Add 16 ounces of Catalina dressing and 1/2 cup of mayo and stir until pasta is completely coated. (It should have a creamy orange consistency). Add sliced hardboiled eggs and fold into pasta mixture (optional). Refrigerate overnight. About an hour before serving, pour in the last 8 ounces of Catalina dressing and stir well. (more mayo can be added if desired).
Preheat the oven to 350 degrees F. Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground). Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside. In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes. At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour. Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray. With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes. Remove cookies from the oven and immediately sprinkle them lightly with the orange water. (If you don't have a brush, simply dip your fingers into the water and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of flowers. Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve.
Cream butter and sugar. Add eggs. Sift flour, soda, and cinnamom together and add alternately with milk. Add sherry, nuts, and fruits. Drop by teaspoon on well-greased cookie sheets and bake 20 minutes at 300 degrees. (Works better if you use your hands, instead of dropping by teaspoons If you use whole recipe, plan on baking about 4 hours--makes many, many cookies. I didn't make them this past Christmas and have never written down the exact number these make. Guessing here and also, the preparation is based on shaping many cookie sheets of these. When I bake them again, I'll edit with the details!).
Dredge the moist flowers in flour. Heat the butter in a heavy frying pan. Add flowers and fry quickly, turning to brown all sides. *Batter Version*: If using batter version, dip the flowers into the batter and fry till golden brown. Serve hot. Enjoy!
Rinse rice in several changes of cold water until water runs clear. Drain well in a sieve. Bring rice, broth, cinnamon stick, and bay leaves to a boil in a 4-quart heavy pot over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Discard bay leaves, then stir in butter until melted. Fluff gently with a fork. Cooks' note:. Rice can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat rice, its surface covered with a dampened paper towel, in a colander set over a saucepan of boiling water, covered, 5 to 10 minutes.
Start 5 briquettes of charcoal on one side of a large barbecue and wait until they are white hot. Meanwhile, soak one handful apple wood chips in water. Fill an aluminum roasting pan with ice, and put on the other side of the grill. Put a piece of tinfoil over the ice, and lay the cheese on top of that so the cheese is slightly below the level of ice, making a boat with the tinfoil so that water cannot come inside. Drain the water from the wood chips. Add half of the wood chips, and put the lid on. Smoke for ten minutes, and then flip the cheese over and smoke for another ten minutes, adding more wood chips if necessary. Remove, and refrigerate immediately. Notes: Though I have found apple wood to be the best for cheese, you can use other wood, but it should be a light smoking wood such as pecan, or maybe maple. Mesquite, and Hickory are definitely not recommended as the smoke is too intense for cheese.
(All directions except for "PUMPKIN," "OVEN," and "TO SERVE," are copied from a "Trade Joe's Deep and Dark Gingerbread Cake Mix" box. Anything in () are things we added to the directions.). TO PREPARE: Preheat your oven to 350 degrees Fahrenheit. Lightly grease the bottom and halfway up the sides of a normal 8x8x2 pan with butter, or cooking spray. MIX: Combine the egg, the oil, and the water into a bowl. Add the cake mix. Gently fold mix together (with wooden spoon), until the ingredients are moist. PUMPKIN: Add in the canned pumpkin. Mix WELL with wooden spoon for about 5 minutes and until mixture turns a oragneish-brown color, also be sure to get the bottom. The mixture should also have small lumps. PAN: Spread batter into the pan, filling the corners and leveling the top. OVEN: Bake the cake for one hour, and if the cake IS done, if you stick a toothpick, fork, knife, etc. in it, it should come out clean. Leave cake to cool until cake is FULLY cooled off. TO SERVE: Carefully cut cake into about 12 or so bars. If you want, sprinkle some powdered sugar on the top of each bar. Serve them on a plate, or take 'em to go!
In a medium saucepan, combine the water and sugar and boil over high heat for 15 minutes to form a syrup. Remove from heat; stir in lemon juice and orange blossom water (you can substitute rose water if you can't find orange blossom water), and set aside to cool. Preheat the oven to 350 degrees. Open the package of phyllo dough. If your phyllo dough came in a 1 lb. box, use only half of it. Carefully lift one sheet of the phyllo (it is paper thin and very fragile, so work quickly and carefully!) and place it on a large, smooth baking sheet. Using a pastry brush, brush melted butter over the sheet. Place the next sheet of phyllo on top, and repeat with the butter. Repeat this process until all of the sheets have been buttered and stacked. Using a large, sharp knife, cut the stacked phyllo into 3 inch by 3 inch squares. Carefully roll each square up into a log , and place on another baking sheet (seam side down). Bake for 25 minutes, or until the logs start to turn a golden color. Using a tablespoon, pour the cooled syrup onto the baklawa rolls. Repeat if desired (for a sweeter baklawa). Place the pistachio nuts in a resealable plastic bag. Using a rolling pin, crush the nuts. Place the baklawa logs onto a serving plate and top with the nuts. Makes about 15 pieces.