HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut salt fat pork into thin slices, about 1/8 inch thick, and render out fat in a large pot, turning slices often. Remove and discard the remaining salt fat pork. To the fat in the pot, add onion, moose and rabbit, and saute until browned. Add enough water to barely cover, and simmer until meat is tender. Remove bones from rabbit; cut meat into 1/2 ich pieces and return to pot. MAKE ROUX: In a separate small pot, melt butter; add flour and cook, stirring for about 2 minutes, until bubbly. Add to pot with meat, stirring to make gravy. TO MAKE DOUGH:. In a large bowl, combine flour, baking powder and salt. Cut in butter and shortening. Add beathen egg, tossing lightly with a fork. Make a well in center; add enough milk to make a medium-textured biscuit dough. Roll out half the dough and line a 9-inch pie plate. Fill with meat mixture. Top with remaining dough, sealing edges well. Cut slits in top to vent. Bake at 350F until dough is nicely browned, about 25 minutes.
Prepare a 9-inch-diameter tart pan with cooking spray. Heat olive oil in heavy large skillet over medium heat. Add onion; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 40 minutes. Cool slightly. Preheat oven to 350°F. Spread onion in pan. Arrange cauliflower over evenly. Set tart on rimmed baking sheet. Whisk eggs and next 5 ingredients in medium bowl. Stir in Gruyere. Pour mixture over filling in tart pan; sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack; cool 15 minutes before serving.
Preheat your oven to 350 degrees, and make sure one of your racks is on the middle level. Choose your cake pan(s) and butter (and flour) generously. Combine your dry ingredients: Sift the flour, baking powder, and salt into a small/medium-sized bowl and set aside. Combine your wet ingredients: In a separate medium-sized bowl (or mixer) beat the butter with the whisk or paddle attachment for about three solid minutes. You want the butter to be smooth and creamy before you add any of the rest of the ingredients. Now add the sugar(s) and beat some more - another three minutes minimum. Scrape down the sides of the mixing bowl once or twice during the process so you end up with a nice, even, creamy butter/ sugar blend. Add the eggs one at a time: After you add each egg, mix until the egg is fully incorporated and the batter is smooth and creamy - scrape down the sides of the bowl now and then along the way. (If you don't beat well enough at this stage you'll end up with little butter/sugar flecks throughout your batter in the end). After the eggs are well incorporated stir in the vanilla extract. Combine wet and dry ingredients: Dump the dry ingredients into the mixing bowl and gently fold in the flour. You don't want to over mix the batter at this point, so continue to fold the flour in until the last of the flour just barely disappears. Get ready to bake: Scoop half of the cake batter into the prepared cake pan. It is pretty thick, so you may need to spread it around a bit with the back of a spoon. Now take about 1/2 of your curd and cover the batter, staying clear of the sides of the pan if possible. Add the rest of the cake batter and smooth out the top until it is level if you need to. Now you are going to finish off the top of the cake with some curd swirls. Plop big spoonfuls of the remaining lilikoi curd and plop them on top of the cake (again staying clear of the sides of the pan if possible). Drag a butter knife through the curd in a loop-de-loop motion so the cake batter swirls with the curd and you get a marble effect. Bake for 50-60 minutes (depending on pan shape/size), or until the cake bounces back a bit when you push the top of it with your finger - it will be very moist (see picture), so don't overcook - trust your eyes, nose, and instinct. Let cool and serve at room temperature dusted with a bit of powdered sugar (I bet ginger-kissed, loosely whipped cream would also go well with this).
Layer each ingedient on top of one another in a 9.5 inch casserole dish. Start by taking the cream cheese and spreading it along the whole bottom of your dish to create a layer(soften to room temperature for easy spreading). Next spread the layer of refried beans. Then spread your guacamole. Then spread your salsa (trying not to mix layers). Sprinkle the cheese over the top of it all. Place chopped tomatoes and olives a top the layers and cheese. Enjoy!
In a microwave-safe bowl, heat chocolate for 2 minutes at 50% power, stirring after 1 minute. Stir until melted; let stand for 5 minutes. Stir in marshmallows. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Cut licorice into 2-in. pieces; press eight pieces into each mound for legs. Press two chocolate balls into each for eyes. Refrigerate until firm, about 20 minutes.
Boil the pasta until al dente. Strain and rinse with cold water immediately to stop from continued cooking. Once pasta is fulled cooled (as in cold), pour pasta into a large mixing bowl. Add the entire bottle of dressing, the mozzarella chopped into about 1/2 inch cubes, basil, red bell pepper, cherry tomatoes and green onions. Mix together and taste. Add ground black pepper and kosher salt to taste. You'll probably only need very little if any salt. It depends on the brand of dressing you buy. Let sit in the fridge at least 2 hours. Fold in parmigiano cheese, cucumber and chopped avocado right before you serve.
Melt the butter with the oil over low heat in a pot. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring. Add the tomatoes, tomato paste, sugar, and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes. Season with cloves, salt, and pepper. Remove from heat. Puree the soup in a food processor or blender, a small portion at a time. Pour through a strainer into a pot. Stir in the half-and-half. Warm the soup before serving.
In a 2-quart saucepan, combine first 5 ingredients. Cover; simmer 10 to 15 minutes or until vegetables are tender. Place mixture in blender or food processor. Blend until smooth. In same 2-quart saucepan, melt butter. Add flour, salt, and pepper; stir until smooth. Add milk or cream. Cook, stirring constantly, until thickened. Stir in vegetable mixture. Cook until heated.
Cook bacon in large saucepan or Dutch oven over medium-low heat until crisp. Remove bacon from pan, drain and discard all but 1 tablespoon drippings. Add garlic to drippings; cook 30 seconds or until fragrant. Add undrained tomatoes, tomato sauce and water; stir. Bring to a boil over high heat; stir in tortellini. Return to a boil; cover and simmer over medium-low heat 6 minutes or until tortellini is tender, stirring gently after 3 minutes. Add cream cheese; stir until completely melted. Stir in bacon and peas. Return to a boil; simmer 2 minutes. Sprinkle liberally with pepper, if desired.
Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and saute 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly. Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium-low, and simmer uncovered for 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with one tablespoon yogurt.
In a medium mixing bowl, whisk together yoghurt and buttermilk. In a small bowl, combine gelatine and water; microwave gelatine and water for about 30-45 seconds, until gelatine is melted then stir in sugar and vanilla. Whisk gelatine mixture thoroughly into yoghurt; divide into four very lightly greased ramekins and refrigerate until firm, at least 3 hours. To unmold, dip ramekins in very hot water for a few seconds and invert onto plates. Serve the panna cotta with a raspberry puree or simply with some fresh fruit.
Pre heat oven to 400 degrees. Snip the ends off the pea pods. Place pods in a single layer in a shallow baking pan. Combine Oil, shallot, seasoning & salt. Drizzle over the peas. Bake uncovered for apprx 8 minutes or unril crisp tender, stir once during baking.
In a large fry pan over medium heat add half the sardine oil. Chop the sardines in large pieces. Add the sardines, celery, onions and garlic. Saute for 3 minutes. Add the tomatoes with juice and mash with a wooden spoon. Add the olives. Bring a large pot of water to boil and add the Perciatelli. Boil to Al dente-about 8 minutes. Drain and add to the sauce. Stir to coat. Pour into a serving platter, top with toasted bread crumbs and serve.
Make instant pudding with the 1 cup of skim milk and then add the tub of cool whip. This will frost a 10" x 13" cake. Ice your cake and refrigerate.
Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray. To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter. Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool. To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme. In a medium bowl whisk together the eggs, egg whites and evaporated milk. Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture, add cubed smoked turkey, and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
Heat oven to 350°F Mix pretzels, 1/4 cup sugar and margarine; press onto bottom of 13x9 inch pan. Bake 10 minutes. Cool. Beat cream cheese, remaininf suar and milk until blended. Stir in Cool Whip; spread over crust. Refrigerate. Add boiling water to jelly powder powder in large bowl; stir 2 minutes until completelyu dissolved. Stir in cold water. Refrigerate 1-1 1/2 hours or until thickened (spoon drawn through leaves definate inpression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm. MAKE IT EASY: Substitute 1 package (600g) frozen whole strawberries, sliced, for the fresh strawberries. Stir into jelly powder along with the cold water. Refrigerate 10-15 minutes, or until thickened; spoon over cream cheese layer. Continue as directed.
Combine pears, cranberries, water and lemon rind in a large stainless steel or enamel saucepan. Bring to a boil over high heat, cover,reduce heat and cook for 5 minutes, stirring frequently. Gradually add lemon juice and sugar, stirring until sugar is dissolved. Boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat. With oven mitts or other protective "gloves", Ladle into sterilized jars and process in boiling water bath (BWB) for 15 minutes. OR keep refrigerated in an air tight container for up to a month. Modified Source: Small Batch Preserving by Ellie Topp & Margaret Howard.
Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes. Combine the fig mixture, water, and lemon juice in a blender, and process until smooth. Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk. To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.
Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze. Combine cabbage, water and remaining ingredients. Cover and refrigerate at least 4 hours.
Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tbsp butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir for 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook for approximately 25 to 30 minutes or until rice is tender and mixture has a creamy consistency. Stir in cream, cheese, tomatoes, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately. Makes 6 servings. 10 TIPS FOR PERFECT RISOTTO FROM USA RICE: Choose the right rice. Risotto is best with U.S. Arborio or medium grain rice. The starch in these grains absorbs flavors easily and takes on a creamy texture. Use a heavy pan with a thick bottom and sides to help distribute heat evenly. Make sure it's large enough to hold the cooked rice. The rice will expand to about three times its original volume. Don't rinse the rice. This removes the starch which gives risotto its wonderful creamy consistency. Saute the rice in butter or oil. This coats each grain, allowing the rice to slowly absorb moisture and resulting in a creamier risotto. Use a simple, dry white wine. Sauvignon Blanc or Chardonnay always works well in risotto recipes. Risotto dishes also pair well with these wines. Keep the broth at a simmer when adding to the rice. Hot broth keeps the temperature at a more constant level, ensuring even and continuous cooking. Add broth one cup at a time, allowing the broth to fully absorb before adding more. The gradual addition of broth and slow cooking helps produce creamy risotto. Stir often. This keeps the grains in contact with the liquid for even cooking, prevents the rice from sticking to the bottom of the pan, and helps to develop a creamy consistency. Get creative! Stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto. Risotto is done when the rice is al dente -- creamy, yet firm in the center. Never let rice dry out when making risotto. For a creamy texture, the rice should always -- from start to finish -- be kept under a "veil" of broth.
Cover beans with cold water. Soak for 4 hours, Drain. Place beans in a 3/4 quart saucepan. Cover with cold water. Add salt. Cook over medium heat for 1-1/4 hours, or until tender. Remove from heat and drain. Place drained beans in a mixing bowl. Add brown sugar and butter stiring until well blended. Put beans in a 9x13 pan. Bake at 325 for 1 hour.
Mix the peanut butter, dry milk, and honey together. Roll it into small balls. It is it too dry to roll, add a little more honey (up to 2 tablespoons). Roll the balls in the shredded coconut or chopped nuts.
place 1 can drained beans in bottom of greased 9x11 pan,. add 1 can Rotel,. spread 1/2 container of sour cream over that,. cut 1 brick cream cheese in slices and place half over that,. empty 1/2 can of olives over that. sprinkle spices,. End with left over shredded cheese. repeat the whole process. Bake in 350* oven for about 30 mins, or till cheese is melted. Serve hot with"Scoops" chips.
Melt butter in a large nonstick skillet over medium heat. Add parsnip and the remaining ingredients; stir until well blended. Cover and cook 7 minutes or until tender, stirring occasionally.
Preheat oven to 350. Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well. Combine soup & cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13 X 9-inch baking dish coated with cooking spray. Combine cornflakes & remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350 for 1 hour.
Have the pasta cooked and drained. Heat oil in skillet, add garlic and tomatoes, saute for 3 minutes. Add broth, boil 1 minute. Add scallops, boil 1 minute. Add parsley and parmesan, heat through. Stir in bow ties.
Peel and boil potatoes whole. Shred cooked potatoes inot a 9x13 inch baking dish. Mix the rest of the ingredients with the potatoes. Bake at 350* for 30-40 minutes. Preparation time includes boiling the potatoes.
Combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, worcestershire sauce and water in a food processor. Process until smooth. With motor running, pour oils in a slow, steady stream into dressing mixture. When all oil has been incorporated, add chili paste, lemon juice, lime juice, and parmesan cheese. Process until smooth.
Preheat oven to 350° and butter a 10-inch springform pan. In a food processor or blender, pulse walnuts with 1/4 cup of the sugar until finely ground. Add butter and pulse until the mixture looks like moist sand. Press crumbs into bottom of pan. Bake for 12 minutes, or until lightly browned around the edges. In a small mixing bowl, mix sour cream with 1/4 cup sugar and 1 teaspoon of the vanilla extract. Cover and set aside. Reduce the oven temperature to 300°. In a stand mixer fitted with a paddle or using a handheld electric mixer, beat cream cheese on low speed with the remaining sugar and the vanilla seeds until JUST combined. Beat in eggs one at a time. Add remaining vanilla extract and the almond extract. Slowly mix in cream until smooth. Pour batter into pan and bake for 65 minutes or until lightly golden and slightly jiggly in the center. Immediately pour the sour cream topping over the cheesecake and smooth the surface with back of spoon or spatula. Return to oven and bake an additional 5 minutes. Place on wire rack and let cool to room temperature. Run a thin sharp knife around cake and remove the ring. Refrigerate for 3 hours. Remove cheesecake and cover loosely with plastic wrap. Return to refrigerator and leave overnight before serving.
Heat oven to 350°F. Spray 8 (2 3/4 x 1 1/4-inch) muffin cups with cooking spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters. Place 4 quarters, points up and separated slightly, in each muffin cup. In a small bowl, mix pineapple, marmalade and cream cheese. Place 2 Tbsp mixture into center of dough in each cup. Bake 17-22 minutes or until light golden brown. Cool in pan on wire rack 5 minute. Run knife around edges of muffin cups. Remove rolls from cups and place on serving plate. Remove cover from icing. Microwave on Medium (50%) 10-15 sec or until thin enough to drizzle. Drizzle over warm rolls. Serve warm.
Combine mayonnaise, Parmesan cheese, lemon juice, garlic powder, salt, pepper and Accent seasoning to make the dressing. Chill in the refrigerator 2 hours or more so flavors will develop. Toss greens with dressing and half of the grated cauliflower. Top each serving with remaining cauliflower and the toasted bread crumbs.Enjoy!
Heat a griddle or frying pan until very hot. Brush the egggplant with a little oil and griddle or fry in batches until soft and cooked through. Arrange eggplant on a platter. Mix together the lemon and garlic with 5 tbsp olive oil and some seasoning, and drizzle over the aubergine. Let the flavors meld together for 5 minutes, then scatter the feta and herbs over and serve.
Roll out the fresh pizza dough into a 12 inch circle, and place onto your stone or sheet. Spread the alfredo sauce around and out to the edges and then lay the spinach on top of that, making sure not to overlap pieces of spinach. Then sprinkle cheeses on top and bake at 475 for 10-13 minutes, or whatever you normally bake your pizza pie at.
Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil. Be sure all the skin is removed from the salmon. Place the filets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least an hour. A few over is even better. Preheat your barbeque or stovetop grill over medium-high heat. Cook the fish for 5 to 7 minutes per side or until each filet is cooked all the way through. Regularly brush the filets with the marinade. Arrange the filets on each plate with the chives sprinkled over the top.
In a small bowl, beat the eggs with the milk. Season with salt and pepper; set aside. In a large non stick skillet over medium heat, melt butter and saute the onion for about 5 minutes or until golden and tender. Stir in the potato, carrot and peas. Add the egg mixture to the veggie mixture in the pan and reduce the heat to medium low. As the mixture begins to set, gently move the spatula across the bottom and sides of the skillet to form large, soft curds. Cook until the eggs are set and no visible liquid egg remains, but the eggs are still moist. Serve immediately.
Heat oven to 375 degrees F. Combine brown sugar, flour, softened butter, milk, and 1/8 tsp almond extract, and blend well. Spoon this mixture into 12 ungreased muffin cups. Unroll crescent dough into 4 rectangles. Combine melted butter and 1/8 tsp almond extract. Brush onto dough and sprinkle with almonds. Starting at the short side, roll each rectangle up like a jelly roll. Cut each roll into 3 pieces and place them cut side down in muffin cups. Bake for 15 to 20 minutes until golden brown. Immediately invert onto serving platter. Combine glaze ingredients while rolls are baking, and drizzle over warm sticky buns.
Place the butter in a preheated suacepan and melt the butter down (on low heat). Once the butter is melted down add the plain flour. Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage. Very important that you cook this well (2-4 minutes). Remove from heat and slowly, very slowly add the milk and stir in. The sauce should now be getting smooth. If it is lumpy you have been adding the milk to fast. Keep adding the milk until the desired thickness is achieved. Add the paprika for a bit of extra kick. Any other herbs or things like lemons can be added for a bit of extra taste. This sauce is used in my fish and white sauce and my tuna mornay recipes as well so look for them.
Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form. Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake! Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching. Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!