HumbleIntelligence/food-ner-1-Million huggingface dataset:
Start the stock for the sauce well in advance. Brown duck parts with carrot and onion in oil. (or brown carrot and onion with gleaned duck fat). Add bullion and water. Simmer with herbs and reduce to 2 cups. Skim fat, any scum, strain, and set aside, or refrigerate until needed. To begin the sauce, bring water to simmer while preparing orange peel. The peel is for both the roasting duck, and the sauce. This also, needs to be done in advance. Peel oranges, making sure that the strips are only the orange colored part, not the bitter white. Julienne into strips about 1/8" or less by 1 1/2 ". Simmer in water 6 minutes, drain, rinse in cold water, dry, and set aside. Peel orange segments, put in covered container, and set aside, or refrigerate. Prepare duck by trimming loose fat, making sure all feathers are gone, and remove wishbone from breast (optional). Prick skin to allow fat to escape, and to baste the duck during the cooking. Season cavity of ducks with salt and pepper, and place 1/3 of orange peel and 1/3 of orange segments inside. The small ducklings will take about 25 to 30 minutes to roast, so you might want to continue the sauce at this point and preheat the oven to 450°F. In a saucepan, blend sugar and vinegar over low heat to dissolve. Boil rapidly until mixture begins to caramelize. Lower heat to simmer, add half the duck stock, and stir until mixture is no longer caramelized. Remove from heat. Add remaining stock, blended cornstarch with 2 tablespoons of the port, remaining orange peel, and all but a few orange segments (saved for garnish). Simmer for 3-4 minutes, correct seasoning, and keep warm. Sauce should be clear and slightly thickened. Place ducklings on rack in small roasting pan, breast side up and place in oven. Roast 5 minutes, reduce heat to 350°F, and turn on side, and place back in oven. Continue to roast and turn, until duck is breast up. Roast 25 to 30 minutes total. When ducklings are done (juice will be rosy clear) place on warmed individual platters and keep warm. Finish sauce by removing fat from roasting pan and deglaze with port. Add to sauce. Bring sauce to simmer, add orange liqueur, and correct seasoning with lemon juice if sauce seems too sweet. Remove sauce from heat, swirl in butter and spoon some over ducks and put remainder in a warmed sauceboat. Garnish ducks with remaining orange segments, place rice and peas on platters and serve.
Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray or coat evenly with butter. In a large saucepan, heat the oil and butter and saute the onion until tender but not brown. Stir in the flour until blended. Slowly stir in the stock, whisking well. Cook the mixture over medium heat until the chicken, peas, potatoes, carrots, salt, pepper and hot sauce is heated through. Turn into the prepared dish, spreading evenly. To prepare the crust, stir together the cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg and oil in a bowl. Do not overmix. Spoon the batter evenly over the filling. Bake until the top is golden brown, or for about 22 to 25 minutes. Cut into wedges to serve. cristina ferrare.
Measure all ingredients into a bowl and stir to combine. Spoon into a small jar or Ziploc bag. Makes 3/4 cup. To use: rub on beef, lamb or poultry. Let stand for at least 30 minutes before cooking. Best if rubbed on meat 4 hours prior to grilling or baking.
Blanch the almonds in a pan of rapidly boiling water, then strain and allow to dry and cool. Preheat oven to 350°F. Prepare a sheet pan with parchment paper. Spread the blanched almonds on the parchment. Bake almonds for approximately 10 minutes or until golden and aromatic. Set pan aside to cool. Add the salt to 1 cup of water in a medium saucepan and bring to a boil. Add rice to the saucepan, cover and reduce the heat to low. Simmer rice, covered, for 15-20 minutes until water is absorbed and rice is plumped. In a food processor fitted with the regular blade, pulse 5 oz (1 1/4 cups) of the toasted almonds into a coarse powder. Add 3 cups of warm water to the food processor and blend until the almonds and water are incorporated and"milky"; about 5 minutes. Note: this can be done in a blender instead of a food processor, though the almonds will not be quite as fine. Strain the almond milk in a fine mesh sieve, cheesecloth lined sieve or through a clean paper coffee filter into a bowl; when most of the liquid has gone through, squeeze or press the almond grits to extract as much of the remaining liquid as possible. Pour almond milk into the saucepan with the cooked rice. Add vanilla extract or scrape the seeds from the vanilla bean into the rice mixture. Add honey and stir the mixture. Increase heat to medium to return rice mixture to a simmer and stir every few minutes, uncovered for 10-15 minutes until the mixture is slightly thickened. Remove pan from heat and cool before transferring pudding to a bowl. Cover bowl and refrigerate 6 hours or overnight to allow flavors to develop and to allow the almond milk base to thicken to a nice consistency. Spoon into 6 dessert bowls and serve with a dollop of dairy free whipped topping and or fresh seasonal fruit.
Preheat oven to 350°F. Mix all ingredients and pour the batter into 2 8 or 9-inch round cake pans. Time and bake cakes according to the cake mix directions. Let cakes cool and icing layers with the cream cheese frosting then sprinkle the top with the crushed pecans or the walnuts. Enjoy! Note: If you use a yellow or white cake mix the red color of the cake is more intense, but I use chocolate for the flavor.
Put chicken in saucepan and cover with water. Bring to a boil, cover and then simmer 12-15 minutes or until no longer pink. Drain, cool, chop. You will need about 3 cups. Combine ingredients for Chipotle Mayonnaise in a small bowl. Reserve 6 T for preparing chicken cakes. Refrigerate remainder to serve with cakes. Mix chicken cake ingredients: reserved chicken, 1/2 c panko, 1/2 c minced shallot, 1 egg, 2 T jalapeno jelly, 2 T cilantro, salt and pepper to taste. Divide into twelve 1/4 c portions or 1-2 T for appetizers. Place flour, 1 egg, and 1/2 panko in separate shallow dishes. Lightly coat both sides of each cake with flour, egg then panko. Heat oil in a skillet. Cook cakes until golden brown about 3 minutes per side, drain. Serve with mayo.
Preheat oven to 350 degrees F. Butter a 9 inch springform pan. In a small bowl, stir together the cake flour, sugar and baking powder. In a bowl, whisk together the oil, whole eggs and 1/4 cup of water and stir in the flour mixture into the oil mixture until the batter is smooth. Beat the egg whites with the cream of tartar until they hold stiff peaks. Stir 1/4 of the whites into the batter to lighten and then fold in the remaining whites. Pour batter into prepared pan and bake in the middle of the preheated oven for 20-30 minutes, or until a tester comes out clean. Remove cake and let cool. For pastry cream: Scald the milk with the vanilla bean. Scrape the seeds into the milk and discard bean (or rinse it, let it dry and 'plant' it into a sealed jar of sugar. In time you'll have sugar with a vanilla fragrance.) In a bowl, whisk together 1/3 cup of sugar, flour and egg yolks. Whisk the hot milk into the yolk mixture, a little at a time, and whisk for 1 minute. Pour into the pan and bring custard to the boil, whisking constantly, for 1-2 minutes, o until it is thickened. Let cool, uncovered, and chill it, placing a piece of plastic wrap directly on the surface of the hot custard to prevent a skin from forming. Beat the cream with the remaining 2 tblsps sugar until it holds stiff peaks. Fold 1 cup of the whipped cream into the pastry cream, reserving remainder, and fold in 1 cup of coconut into the pastry cream as well. Make chocolate sauce: Simmer the milk with the chocolate, stirring, until the chocolate is melted. Add the cream, butter and sugar and simmer, stirring, until smooth and slightly thickened. Keep sauce warm, covered. Cut cake horizontally into 3 layers with a serrated knife. Spread 1/2 of pastry cream on top of bottom layer and top with second layer. Spread remaining pastry cream on top of second layer and top with third layer, cut side down. Spread whipped cream on top and side of cake and sprinkle with coconut. Serve with sauce.
Mix together the crust ingredients, press into a pie tin and bake 10 minutes at 350°F. Mix together the peanut butter and cream cheese. Add the heavy cream and Splenda and mix thoroughly. Spoon the filling into the pie crust. Cover and chill overnight. Serve with whipped cream.
Rub fish with your favorite blacken seasoning. Grill or saute fish until cooked to desired amount. While fish is cooking, in a saucepan combine warm sliced strawberries with a little water, 1 Tb balsamic vinegar, and a pinch of sugar (depending on the sweetness of the balsamic vinegar). Spoon berries over the fish and enjoy. Note: The author of the recipe says you can use other types of fresh berries in this dish, depending on what is seasonal or what you have on hand.
Scramble eggs so that they cover the bottom of the pan. After cooking, flip egg so that it covers half of it self. Place 2 slices of cheese in the middle. Let cheese melt. Enjoy!
Mix ricotta cheese with sugar, vanilla and eggs. Mix in Self-Rising flour and beat until smooth. Heat oil to 370 degrees. Drop mixture by tablespoons a few at a time into oil. Remove from oil when they reach a golden brown. Drain on absorbent paper. Sprinkle with confectioner's sugar, cinnamon sugar or honey. Serve Warm.
Preheat oven to 400 degrees. Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly. Place the marshmallows back into the freezer between each batch of cookies. In a medium bowl combine flour, cocoa and baking soda. Set aside. Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at a low speed until combined. Batter will be very stiff. Gather 4-5 frozen marshallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball. Place balls on ungreased baking sheets, 2 inches apart. Bake 8 to 10 minutes. Cool on pan 2 minutes, then transfer to a cool flat surface.
Beat the eggs in a bowl with a fork or wisk. Add the yoghurt, syrup, vanilla and water. In another small bowl combine dry ingredients. Stir dry ingredients into egg mixture. Let sit 5 minutes. Spoon into small well greased muffin cups. Don't use paper; they stick. Bake at 350 for 12-15 minutes or until lightly browned. Turn out onto a rack to cool. Store in the fridge or freezer.
Preheat oven to 350 degrees. Place chicken between 2 sheets of waxed paper and, with rolling pin or metal "chicken pounder" flatten each breast piece to uniform thickness. Place chicken in prepared 9 x 13 baking dish and bake for about 30 minutes, depending on thickness and your particular oven. Turn chicken pieces and divide apple slices evenly on top of each piece. Bake for an additional 10 minutes. Top each chicken piece with a slice of cheese. Bake an additional 5 or 10 minutes or until cheese melts and chicken is cooked.
Spicy Mayonnaise: In a small bowl combine mayonnaise, lemon juice, hot sauce, and rice vinegar until blended. Set aside. Preheat oil in saute pan. Wash fillets and pat dry with a towel. Lightly sprinkle with Cajun seasoning on both sides. In one bowl, place flour mixed with 1 1/2 tablespoons Cajun seasoning. In a separate bowl place the panko and in a third bowl, beat together the egg, Dijon mustard and 1 1/2 tbs. water. Dredge fillets into flour, then the egg mixture and lastly, the panko. Add fish or chicken to oil and fry until golden brown, about 5-6 minutes depending on thickness. Remove to a paper towel lined platter. To assemble, spread the Spicy Mayonnaise mixture on both inner sides of the toasted pistolettes then layer within the hot fish (or chicken) fillets, romaine, tomatoes and onion slices. NOTE: For the chicken version, with a mallet pound skinless, boneless breast fillets to a 1/8" thickness then proceed with recipe instructions.
Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; saute 5 minutes or until onion is tender, stirring to crumble sausage. Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 minutes, stirring occasionally. Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil. Cover and reduce heat. Simmer for 1 hour and 15 minutes or until venison is tender. Stir in black beans; cook 10 minutes or until thoroughly heated. Top each serving with crumbled goat cheese. Serve with jalapeno slices, if desired.
Combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1/2 cup tomato juice. Mix lightly. Shape mixture into 18 balls and place in skillet. Add sugar to remaining 2 cups of juice. Pour juice over meatballs in skillet. Bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally.
Melt 1 cup butter. Add flour and let bubble over low heat for 2 minutes stirring constantly. Add unpasteurized milk, boiling gradually. Add salt. Beat until mixture is smooth. Serve hot with melted butter, sugar and cinnamon.
Preheat oven to 400 F and grease 13x9-in baking dish. Prepare pasta according to package directions. Heat Oil in a large skillet over medium-high heat. Add onion and saute until slightly transparent. Add sausage and cook stirring frequently to break up, cook until no longer pink. Add garlic, fennel, Italian seasoning and mushrooms. Stir frequently and cook until mushrooms are tender. Add sauce, stirring to mix, cook until sauce is heated through. Remove from heat. Add to prepared baking dish and sprinkle evenly with mozzarella and parmesan/romano cheese. Bake 15 to 17 minutes or until cheese is bubbly. Cool approximately 5 Minutes. To freeze ahead prepare as above but do not bake. Cover and freeze up to 2 months. Thaw overnight in refrigerator. Preheat oven to 400F and bake 25 to 35 minutes.
Put the whole, unpeeled potatoes in a pot and cover with cold water by 2 inches. Bring to a boil and simmer gently until a fork goes through the potatoes with little resistance, about 40 minutes. Cut the potatoes into smaller chunks and press through a ricer. If you don't have a ricer, peel the potatoes and mash with a fork or masher. Measure out 4 loosely-packed cups of riced potatoes and put in a large bowl. Heat the heavy cream, butter, sugar and salt in a small pot until the butter melts. Add the butter/cream mixture to the potatoes and mix gently. Put the mashed potatoes in the refrigerator to cool down, about 30 minutes. Once cooled completely, add the flour and work it gently into the potatoes. Do not over work the dough. Allow to rest at room temperature for 10 minutes. Take 2 tablespoons of dough and form it into a ball. Sprinkle flour on a sheet of parchment or wax paper. Using a rolling pin, roll out the dough into a very thin circle, about 1/16-inch thick and 7 inches wide. Flour the dough as necessary to avoid sticking. Heat a large nonstick skillet over medium heat. Turn the parchment or wax paper upside down and gently peel off the thin circle of dough onto your hand. Place the dough directly in the heated skillet. Cook on one side until some brown speckles start to form, about 1 minute, and then flip the dough and cook for an additional 30 seconds. Transfer the cooked lefse to a plate and keep covered with a clean kitchen towel. Repeat with the remaining dough. To serve, spread butter and sprinkle sugar on a warm lefse and roll it up. If the lefse is cold, you can warm it up quickly in a heated skillet.
In large pot add everything except noodles, include the spice packet and veggie packet from the ramen noodle package. Bring to a boil -- then simmer until vegetables are soft. In another pot cook the ramen noodles. Then add to soup. Heat through and serve. Enjoy!
Add the butter and olive oil to a saucepan set over medium heat. When the butter has melted, add the onion and cook until soft. Add the garlic and cook for another minute. Turn the heat to high and pour in the milk and water. Bring to a boil and slowly whisk in the grits. Turn the heat to medium-low and cook, stirring occasionally, for 15 to 20 minutes. When done, dump in the cheese and stir until it is melted. Season with salt and pepper and set aside. Add the bacon to a large skillet set over medium-high heat. Cook until golden browned and crisp. Remove and drain on paper towels. Pour out all but 3 tablespoons of the oil. Set the skillet back over medium-high heat and when nearly smoking, add the shrimp. Cook until pink, about 1 1/2 minutes per side. Scoop some of the cheese grits into a bowl and top with the shrimp, chopped bacon, and scallions. Season to taste with salt and pepper.
OLD SCHOOL METHOD: combine 3/4 cup flour, yeast, sugar, and salt in a large bowl. Heat the milk, water, and butter until warm, then add to the flour mixture. Beat 2 minutes at medium speed with an electric mixer, scraping the sides of the bowl occasionally. Add 1/4 cup flour, beat 2 minutes at high speed. Stir in enough of the remaining flour to make a soft dough, knead on a lightly floured surface until smooth and elastic, about 8-10 minutes. Cover, let rest for 10 minutes. Divide the dough into 12 pieces and shape into balls. Place in a greased 8" pie pan. Cover and let rise in a warm draft-free place until doubled in size, about 30 minutes. Go to Step #9! BREAD MACHINE METHOD: Place the ingredients in the order required by your bread machine. With mine, I have to proof the yeast first in the sugar and water for 10-15 minutes. After proofing, do a regular 1-lb dough cycle in your machine. Mine takes 90 minutes. (NOTE- I'd recommend using closer to 2 1/2-3 cups flour for the bread machine method as mine tends to produce runny dough time to time.). When the dough cycle's finished, divide the dough into 12 pieces and shape into balls. Place them into a greased 8" pie pan. Bake at 375F for 20 minutes or until set. Remove from the pan and brush with melted butter if desired, serve warm and immediately.
Preheat oven to 350°F Lightly grease 2 baking sheets and set aside. In a medium bowl with an electric mixer, beat together margarine, flour, baking soda, salt, and sugar until it resembles crumbs. Beat in egg and almond extract until a smooth dough is achieved. Roll dough into 1 inch balls and place on baking sheets 2 inches apart. Press your thumb in the middle of each dough ball and place 2-3 slivered almonds in the indentations. Beat egg yolk with 1 tablespoon of water and brush mixture over the top of the unbaked cookies. Bake cookies for 15 minutes. Let cool on baking racks or flattened paper bags.
preheat oven to 350. saute beef and onion in a skillet until browned, breaking up larger pieces. drain fat. add chili powder and cumin, stir. add refried beans and stir to incorporate, add the green chilies and tomato sauce. cook until some liquid is absorbed. heat tortillas in oven, or microwave a few minutes until pliable. spread each tortilla with a few tablespoons of beef mixture down the middle. sprinkle with cheddar to cover. fold each side over and secure with toothpicks. bake 20-30 minutes until cheese is melted. serve with salsa, sour cream, guacamole, etc.
Stir-fry beans, mushrooms and scallions in oil for 4 to 5 minutes. Stir in all remaining ingredients. Cook for another 2 to 3 minutes.
Cut yellow squash into thin slices. In a large skillet combine olive oil and butter. Saute squash over low heat until tender. Before removing from heat add garlic powder and salt. Sprinkle with fresh parmesan cheese. Enjoy!
Wash the leek and slice it thinly and place it in a pan with the butter. Saute with the lid on (add a little water if necessary) until soft. Add wine, nutmeg, sugar and salt. Let it boil gently, until it thickens. Homogenize the sauce with an immersion blender. Cook the pasta al dente. Drain the pasta and put it in the pan with the 'drunken sauce'. Sprinkle with grated pecorino and heat.
This Finnish pea soup can be made well in advance. You can double or triple the recipe and freeze it in useful quantities. Malla Karhusaari also suggests reducing the cooking time by using a pressure cooker or microwave to prepare it. Rinse peas and soak in cold water in large port for 8 hours or overnight. Bring peas and soaking water to the boil, reduce to a simmer and cook for one hour or until peas begin to soften. Add pork and continue to simmer for two to three hours, until peas and meat ar thoroughly cooked. When meat is tender, remove it from pot, discard skin and bone, cut meat in cubes and return to soup. You may need to add more water to pot for desired consistency. Season with marjoram, mustard, salt and pepper. Heat to blend flavors and serve hot.
Combine oats and 1/2 cup flour in a bowl. Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add brown sugar and peanut butter, beating well. Add one egg, beating until blended. Add oat mixture, stirring until blended. Remove 1/4 cup peanut butter mixture and reserve. Add peanuts to remaining peanut butter mixture (if desired). Press evenly in a lightly greased 13x9-inch pan. Bake at 350°F for 10 minutes. Cool crust. Beat remaining 1 cup butter at medium speed with an electric mixture until creamy; gradually add granuated sugar, beating well. Add remaining 4 eggs, 1 at a time, beating just until blended. Stir in cocoa and remaining 1/2 cup flour. Spread batter over crust, and sprinkle with reserved peanut butter mixture. Bake at 350°F for 30-35 minutes. Cool and cut brownies into 2 inch squares.
Mix together the ranch dip and the sour cream and set aside in the refrigerator. Cut the root and stem off each onion and peel, Cut each onion in half slicing thru the center of the onion. Cut each half into 4 pieces. Separate the onion pieces. Mix the batter with the 1 1/4 cup water. Heat oil in a deep fryer or skillet. Dip each piece of onion in the batter and fry in hot oil until lightly browned. Drain on paper towels. Arrange onion in a bowl in the fashion of a bloomin onion. I find it easier to arrange the pieces around a smaller bowl in the center for the dip. Add the dip last. Enjoy!
Put the Yogurt in blender. Add the Milk to the blender. Add 2 TBS Wheat Germ. Add 2 TBS Vanilla Soy Protein Powder. Blend for about 30 seconds. Add 1 Cup crushed ice. Blend about 1 minute. Enjoy.
Place all ingredients in bread machine pan in order suggested by manufacturer. Select basic bread setting. Do not use time delay feature of your bread machine for this recipe.
Preheat oven to 425 degrees F. In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed. Beat on high speed for 3 minutes. (If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough. Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version). Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands. Make edges slightly thicker to hold toppings. Bake pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake another 20 to 25 minutes or until top is nicely browned.