HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thinly slice off the top rind of the Brie. Mix together the olives, parsley and garlic and spread over the top. Place on a baking sheet and bake at 350 degrees F for 10 minutes. Let stand for 5 minutes. Serve with crackers or raw vegetables.
In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours or until set. -----*Note-----. Mousse Pie Garnish. 1 block chocolate, at room temperature. Using a swivel vegetable peeler, peel down the long side of the chocolate to make curls. You can do it right over the pie if you like or on a piece of wax paper. Use a toothpick to place the curls. If you handle them they will break.
Brown ground beef with garlic and drain. Combine ground beef and all other ingrediants into stew pot. Cook over medium heat for 30-45 minutes.
In a Dutch oven over medium heat, heat the olive oil. Add the onion and saute until translucent, about 4 to 5 minutes. Add the garlic and saute one additional minute, stirring constantly. Stir in the crushed tomatoes, tomato paste, tomato sauce, and red wine until well combined. Mix in sugar, basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 45 minutes to. 1 hour, stirring occasionally, allowing the sauce to reduce and thicken. Serve over you pasta of choice.
Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator for 20 minutes, turning once. (Do not marinate longer than 20 minutes as the acidity of the orange juice will "cook" the fish.). Prepare broiler. Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork. Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes. Serve sauce with fish.
Prepare the pink lemonade concentrate with water per package instructions. Add the Zinfandel and soda, stir. Serve.
Sauce: Put skim milk, cottage cheese, cornstarch, pepper, parmesan cheese and minced garlic in food processor or blender and blend until smooth. Pour into saucepan and add basil. Cook over medium heat until it starts to thicken. Chicken: Place chicken and Cajun seasoning in bowl and toss to coat. In a large skillet over medium heat, saute chicken in olive oil until tender, about 5-7 minutes. Reduce heat and add green onion, tomatoes, basil and 1/4 teaspoons black pepper. Saute briefly. Add Alfredo sauce and mix together. Cook on low 5 minutes to blend flavors. Serve over cooked linguine.
PORK FILLING: Heat oil in a large skillet. Add garlic and thai chilies and cook about 1 minute or until softened. Add onions and bell peppers, cook for 2 minutes, stirring frequently until peppers and onions are just tender. Add ground pork. Saute pork and vegetables until the pork is fully cooked, about 5 minutes. Add ginger, chili flakes and sugar. Stir to combine. Deglaze the pan with soy sauce, lime juice and fish sauce, stirring for another minute to combine. Remove the pan from heat and add basil. Toss to combine. TAMARIND TEMPURA ONIONS: Soak onions slices in ice-cold water for 15 minutes. Drain on paper towels. In a deep saucepan, heat oil to about 360 degrees. Fill a large bowl with ice. In a medium bowl combine flour, cornstarch, salt, and baking powder. Combine ice water and tamarind sauce, then add to the flour mixture, whisk to create batter. Put the batter bowl inside the large bowl of ice. Batter onion slices shaking off excess batter and placing the onion rings into the hot oil. Fry for about 3 minutes until golden brown and crispy. Drain on paper towels. THAI CURRY PEANUT SLAW: Heat oil in a large saucepan. Add garlic and saute until the garlic is translucent, about 1 minute. Add curry paste, peanut butter, hoisin sauce, brown sugar, chili powder, cayenne and fish sauce. Reduce to a simmer and cook for 10 minutes. To finish, whisk in coconut milk and bring to a boil. Reduce to a simmer for about 30 minutes till the sauce thickens. In a large bowl, combine Napa and red cabbage, green onion and ginger root. Add soy sauce, peanuts and cilantro. Add 3/4 cup of Thai Curry dressing, toss to combine. Cover and refrigerate until serving. FOR TACO ASSEMBLY: Toast naan on a large, buttered skillet until golden brown and slightly crispy. Fold the naan to resemble a taco and add 1 large scoop of pork filling. Top with 1-2 tempura onion rings and Thai curry peanut slaw.
Heat oven to 350°F. Grease (or use cooking spray) bottom of 13x9-inch rectangular pan. Stir brownie mix, chocolate syrup, water, oil and 2 eggs for fudgelike brownies (or 3 eggs for cakelike brownies) in medium bowl, using spoon, until well blended. Spread in pan. Bake 27 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely. Stir cream cheese, powdered sugar, orange juice, 4 drops yellow food color and 2 drops red food color until smooth and spreadable; spread over brownies. Place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) about 2 minutes or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 30 minutes or until cream cheese and chocolate are set. For 36 brownies, cut into 6 rows by 6 rows. Cover and refrigerate any remaining brownies.
Trim meat, cut into 4 portions, dredge with flour. Put meat in crock pot, add other ingredients. Cover and cook 8- 10 hours on low. Yield: 8 servings.
Saute onions in olive oil with a pinch of salt and pepper over medium-low heat for 8-10 minutes, stirring frequently, until they begin to brown. Add garlic cloves and cook an additional 1-2 minutes until garlic becomes translucent. Set aside. Now, a critical step. We're going to prepare a roux, and if you screw this up, your dip either won't thicken properly or will have a funky grainy texture. So, be careful. In a 2 qt saucepan, melt butter gently over low heat. We don't want the butter to brown, so just be patient and melt it slowly. Add your flour, turn the heat up just a smidge until the roux begins to bubble ever so slightly, and using a whisk stir constantly for about a minute. Next, add about a half cup of milk and continue whisking until the roux is fully incorporated and dissolved. Add the rest of your milk and continue whisking, now over medium-low to medium heat, for about 8-10 minutes until your mixture thickens nicely. Back the heat down a hair. Add your chipotles or jalepenos, about half the cumin, the onion and garlic mixture, the mild green chiles. Stir to thoroughly incorporate and heat through. Add a pinch of salt and pepper. Now to add the cheese: Don't add it all at once, otherwise it won't melt properly and you'll wind up with a grainy, stringy mess. Instead, add a small handful and stir until that bit is fully melted. Repeat this process until you've fully incorporated all your cheese and your concoction is thick and creamy. Finally, you can adjust the seasonings to your liking. Not smoky enough? Add more cumin. Not enough heat? You can add another chipotle/jalepeno or you can cheat and just add a few drops of your favorite hot sauce. Serve immediately as a side for quesadillas, a topping for enchiladas, or simply with some warm tortilla chips as a party dip.
Heat oven to 350°. Lightly grease a 13x9 baking dish. Arrange sliced nectarines in prepared baking pan. Mix oats, brown sugar, and flour. Cut in butter with pastry blender or rub in with fingertips until mixture is crumbly. Sprinle over fruit. Dust with cinnamon. Bake 30 to 35 minutes or until fruit is soft and topping is crisp and browned. Serve warm with vanilla ice cream if desired.
Cook cauliflower in boiling water, uncovered until tender. Place cauliflower and water in blender and stir. Add milk. Melt butter; add onion and saute until tender, but not brown. Blend in flour, salt, and cayenne; add milk mixture gradually, stirring constantly and cook five minutes. Pour egg yolk in gradually and mix well. Garnish with cheese.
In a skillet, combine the chicken and one package of the taco seasoning and prepare as you would tacos, doubling the amount of water. Add the corn and bring to a boil. In a large bowl, combine the sour cream, mayo, cheese, and the other packet of taco seasoning. Mix it up well, then add the rice and the picante sauce. As soon as the liquid in the chicken mixture is absorbed, add it to the bowl WHILE IT IS STILL HOT. Mix it all together, and spoon into tortilla shells and wrap them up.
Grease a 9" glass pie plate. Spread the shredded cheese evenly over the bottom of the pie plate. Cut up the broccoli, slice the mushrooms, dice the red bell pepper, and mince the green onions. Lightly saute the broccoli, red pepper, and mushrooms in a bit of olive oil. Layer all of the vegetables over the cheese in the pie plate. At this point, if you are adding the ham, sprinkle it over the vegetables. Blend together the Bisquick, eggs, salt & pepper, and milk for 2-3 minutes with an electric mixer. Make sure that Bisquick is dissolved. Pour mixture over vegetables and cheese. Bake in a 400 degree preheated oven for 20 to 25 minutes. The top of the pie should be golden brown when done.
For convenience we cooked this outside the turkey in a buttered casserole at 350 F degrees for about 90 minutes. The timing isn't crucial. Or you may stuff the turkey as below. In a large skillet over medium heat, add 2 TB (30 ml) butter or margarine, onions, and celery and cook for 5 minutes. Add mushrooms and garlic, stirring often, for 5 minutes or until tender. Add sage, thyme, rosemary, and half each of the salt and pepper. Cook for 2 or 3 minutes or until fragrant. Pour in wine and chicken broth. Scrape brown bits from the pan. Simmer for 3 minutes. Add rice, chestnuts and parsley to skillet mixture and let cool completely. Toss the mixture with eggs until well combined. IF YOU WANT TO COOK THIS IN THE BIRD: Preheat oven to 425 F (220 C). Remove giblets and neck from turkey; rinse inside and out with cold water and pat dry. Season the turkey (including the cavities) with the remaining salt and pepper. Stuff both cavities with the rice mixture, packing lightly. Truss the legs closed with kitchen twine. Place turkey on a rack in a large roasting pan. Rub skin with remaining butter. Roast turkey for 30 minutes, then reduce temperature to 350 F (180 C). Roast, basting with pan juices, every 30 minutes for about 3 hours, or until an instant-read thermometer registers 180 F (85 C) when inserted into the inner thigh. Rest turkey for 20 minutes; reserve pan juices to make gravy. Transfer turkey to a platter, carve and serve with stuffing on the side.
Cream together Crisco, sugar, eggs and anise oil. Add flour and baking powder. Mix well. Refrigerate 1 hour. (Dough will be very soft). Drop by small spoonfuls onto greased cookie sheet. Bake at 350 degrees for 15 minutes. I like to frost them with a French vanilla or buttercream frosting. If I am using frosting from a can, I frost them when ready to eat. At Christmas, I use red or green frosting.
Place ice cubes and milk in a electric blender and mix for 1 min or until smooth. Add Instant coffee powder, Vanilla, Sugar and mix until foamy (approximately 1 minute) Pour in a tall glass.
Brown the sausage and drain fat. Beat eggs with milk, salts, pepper, mustard. Stir in bread, sausage and cheese and optional items. Pour this mixture into a greased 9x13 inch baking dish. Bake for 45-50 min at 350 degrees.
Mix all ingredients, except the bacon, together in casserole dish. Spread bacon slices on top. Bake at 350 for 90 minutes uncovered!
Position oven rack in the middle of the oven; preheat oven to 350°. Generously butter the bottom and sides of a 9-inch springform pan. Make the crust: pulse the pecans, flour, and sugar in a food processor until the nuts are finely ground. Add the butter and pulse just until combined; press the crust evenly over the bottom and 1 inch up the sides of the pan. Bake for 10-12 minutes, until light brown. Transfer to a wire rack and cool completely; decrease oven temperature to 300°. Make the filling: mash the blackberries and sugar together in a medium saucepan with a pastry blender or fork. Cook over medium heat, stirring occasionally, until the berries begin to release their juices. Stir in the cornstarch, bring to a boil over med-high heat, stirring constantly, and boil for 1 minute. Pour the puree through a coarse strainer set of a small bowl, pressing hard on the solids to extract as much liquid as possible. Refrigerate, tightly covered, until thoroughly chilled. Using an electric mixer on med-high speed, beat the cream cheese in a bowl for about 2 minutes, until light and fluffy. Gradually beat in the condensed milk, zest, lime juice, and vanilla, scraping down the side of the bowl as necessary. Decrease speed to medium and add the eggs one at a time, beating well after each addition; pour the batter into the pan. Transfer the blackberry puree to a small glass measure; drizzle it in a spiral pattern over the batter, then swirl with a table knife through the batter to marbelize it. Bake for 55-60 minutes, until the cheesecake is puffed on the sides and still slightly jiggly in the center; let cool on a wire rack. Refrigerate the cheesecake, tightly covered, for at least 8 hours, until thoroughly chilled and set, of for up to 2 days. To serve, run a sharp knife around the edges of the pan to loosen the cake and remove the side of the pan. Cut the cheesecake into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut.
Melt butter in a soup pot over medium heat. Add bacon and cook until medium crisp. Scoop out the bacon and drain on paper towel. Save for later. Leave about 1 T or so of fat from the pot and add onions, peppers, garlic, salt and pepper. Cook till soft. Sprinkle on the flour and mix into the vegetables. Cook for about 1-2 minutes. Add the broth and potatoes. Cover the pot and bring to a boil. As soon as it comes to a boil, lower the heat heat to simmer and continue cooking for 10- 12 minutes or until potatoes are tender. Add the shredded carrots and corn. Cover and simmer 5-6 minutes to blend flavors. Add the half-and-half, thyme, hot pepper sauce, and saved bacon bits. Simmer additional 3-4 minutes. Check for salt and pepper and add more if desired. Sprinkle with parsley and serve.
Slice the Stollen thinly and spread one side with butter. Stack in slightly angled layers in a large lightly buttered oven proof dish. Scatter cherries in between layers, if desired. TO PREPARE THE CUSTARD: Beat the eggs and the yolks with the cream, milk, superfine sugar and the almond extract. Slowly pour over the Stollen slices, pressing them down into the liquid so they are well soaked. Refrigerate for one to two hours or until custard mixture is absorbed. TO BAKE THE PUDDING: Preheat oven to 350 degrees F. Place the dish in a roasting pan and when ready to bake, pour boiling water in the roasting pan to come halfway up the baking dish sides. Carefully place in the oven and bake for about 40 minutes or until the top is light golden brown and crisp. Cool for 10-15 minutes. Sift powdered sugar over the top. Serve with warm custard.
Combine the Pudding Mix and Milk in a medium saucepan. Cook over medium heat until thickened, while stirring constantly. Remove from the heat, cover the top of the Pudding with wax paper, and let it cool. Take the pie crust and place sliced Bananas on the bottom of crust. Meanwhile, remove the wax paper and fold half of the whipped topping into the cooled Pudding Mix. Spoon the Pudding Mixture evenly over the Bananas. Now spoon the remaining whipped topping over the Pudding Mixture in the pie shell. Cover and chill for at least 4 hours, or until ready to serve. May garnish as you desire.
Saute onions,celery and carrot in oil till softened. Add in the remaining ingredients except diced ham. Bring to a boil then simmer for 2 hours ,stirring occaisionally until split peas are softened. Add in diced ham and simmer till ham is heated. Serve with a nice crusty loaf.
Soak the dried onions in the water. Crumble ground beef into a hot skillet and cook over medium high heat. When the soaked onions have begun to soften and expand, add it and any remaining water (if any) to the beef. Stir frequently as the meat browns, using a wooden spoon to break the meat into small crumbles. When the meat has browned, add the chicken broth, salt and pepper. Cook until liquid is ALMOST gone, about 10 minutes. Serve meat on buns with mustard and fresh chopped onions. ENJOY!
Heat peppercorns and 5 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with oil and pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour. Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 5 minutes before serving. To crack peppercorns: Spread half of the peppercorns on a cutting board. Place a skillet on top. Pressing down firmly with both hands, use a rocking motion to crush the peppercorns beneath the "heel" of the skillet. Move the skillet back and forth, redistributing the peppercorns as needed. Repeat with the remaining peppercorns.
Heat oven to 350 degrees. In small bowl,stir together flour, cocoa, baking soda and salt. In large bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, beat well. Gradually add flour mixture, beat well. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheets. Bake 8-9 minutes.
Preheat oven to 350. Lightly spray a 9x13 inch pan with Pam (she called for a 10x15, but I wanted mine thicker). Lightly flour your hands then press the thawed cookie dough into bottom of pan, completely covering the pan. Bake for 8 minutes. Remove from oven and sprinkle with all of the chips and bits and nuts. Pour the sweetened condensed milk over the top. Return to oven and bake for an additional 20-25 minutes or until lightly browned. Let cool completely before cutting into bars.
Preheat oven to 350 degrees. Mix dry ingredients; add carrots, oil, vanilla and pineapple. Add beaten eggs, and orange rind (or coconut). Bake in oiled and floured tube pan for 1 hour, or until set. Cool, then frost. Cake improves with refrigeration.
Put the potatoes in a large saucepan, completely cover water and add salt. Bring to a boil. Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes. In a small bowl combine minced garlic with a pinch of salt and mash with the back of a spoon. Whisk in 3 tablespoons lemon juice. Add 4 tablespoons olive oil, pepper and cayenne, then whisk again. Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle. Peel them if you like, cut them in half and then into about 1/2 inch thick slices. Put them in a large bowl and add 3 tablespoons dressing and a sprinkling of salt and pepper. With a rubber spatula, fold together gently but thoroughly. Let potatoes cool to room temperature. Put the carrots in a saucepan of water, add salt and bring to a boil. Cover and simmer for 3 minutes. Add green beans and cook uncovered over medium-high heat for 5 minutes or until vegetables are just tender. Drain, rinse with cold water and drain thoroughly in a strainer. Add to the bowl of potatoes. Whisk the remaining dressing, pour it over the salad and fold it in. Add the green onions, mint and parsley and fold together lightly. Taste, adjust seasoning, and add more lemon juice and olive oil if needed. Garnish with quartered hard boiled eggs. Serve at room temperature.
Cut the pear into small cubes. Mix all the ingredients in a bowl and season with salt and pepper.
Wash the broccoli, and break it into its florets, and cook 4 to 5 minutes at the most in salted water. Drain. Heat oil in a skillet, and add the drained broccoli. Meanwhile, in a small skillet, toast the cumin, fennel and cardamom until fragrant, about 3 to 4 minutes, and then grind them in a mortar and pestle. Stir most of the spice mixture into the yogurt with the juice of the lemon. Drizzel the spiced yogurt over the broccoli, and garnish with remaining spice mixture and some zest of the lemon.
Stuffing: Preheat oven to 350 degrees F. Crumble oven-dried bread into a large bowl. Add rice and saltines. Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes. Giblet Gravy: Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.
Mash the banana and mix well with the peanut butter. Cream with the sugar and then add the syrup. Add sifted dry ingredients and mix well. Place teaspoonfuls on a cold greased tray or a tray lined with baking paper. Bake at 160°C for 10 minutes or until golden brown.
Wash jar and lid well. Add water and brown sugar to jar. Stir well to dissolve sugar. Add pineapple peel and trimmings. Stir well. Cover jar with plastic wrap then seal with lid. Set aside in warm, dark place for 4-6 weeks. DO NOT SHAKE. The liquid may turn murky and brown, but the solids will settle and the color will clear. When the liquid is clear, strain out the solids by pouring the liquid through several layers of cheesecloth. Store vinegar in a clean bottle, away from light. NOTE: During storage, the vinegar may develop a gelatinous mass that floats or sits at the bottom of the jar. This is called the mother of the vinegar & is harmless. If you make another batch of vinegar, you can use some of this mother to help the new batch develop. UPDATE: After making this recipe myself, I want to warn that the pineapple does start releasing gasses during fermentation, so keep an eye on it and loosen the lid carefully to release any pressure building up, when needed.
Preheat oven to 375F ~ I put sheet pan in the oven to catch any quiche overflow! Mix corned beef, swiss cheese, caraway seed, and chopped pickles together in a bowl. Unroll unbaked pie crust and fit into a 10 inch quiche dish ~ flute dough carefully without overly stretching to fit. Place corned beef mixture into unbaked crust. Stir/beat the room temperature cream cheese with a fork until fluffy ~ add ketchup, freshly ground black pepper, and eggs and beat until mixed ~ add half and half and mix well! Carefully pour egg mixture over corned beef mixture. Bake for 40-45 minutes or until set. Cool for about 20 minutes before slicing/serving.