HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 425°F Place the cauliflower, stem side down, in a large saucepan with 1/2-inch of water and cover. Bring to a simmer at medium-high heat for 4-5 minutes. Remove from heat and allow cauliflower to steam 1-2 minutes more, until tender. Meanwhile, finely chop 1 tablespoons sage and set aside. Put remaining sage sprigs, onion and garlic in a roasting pan and drizzle with olive oil. Place the cauliflower on top. Combine the butter, nutmeg, salt and pepper and spread over the cauliflower. Roast in the top third of the oven for 25-30 minutes, until the cauliflower is golden. Transfer the cauliflower to a serving platter. Squeeze the roasted garlic into the roasting pan and discard the skins. Add the reserved chopped sage and mix with the roasted garlic and onions. Spoon the mixture around the cauliflower and garnish with cheese and chives. To serve, cut the cauliflower into wedges, and top with the spoonfuls of the onion and garlic mixture.
Cook onions in butter, salt and pepper. Stir in sour cream, dill weed and 1/2 cheese. In another bowl, mix cream style corn, whole corn, milk, egg, corn muffin mix and tabasco. Put corn mixture in greased pan, onion mixture on top and then remaining cheese. Bake at lease 45 minute@ 325-350 until cheese is golden brown and mixture"sets".
Cook the diced potatoes in a large pan of boiling water for 12-15 minutes, until tender. Place the fish in a saute and pour over the milk. Cover, bring to the boil and then remove from the heat and set aside for 5 minutes or, until cooked through. Drain the diced potatoes well and return to the pan. Add the mint jelly and some salt and pepper and mash together. Remove the fish from the pan and drain it well, discarding the milk. Flake the fish into the potatoes. Add the mushy peas and stir together. Shape and the mixture into four firm, even sized cakes. Dust the fishcakes lightly with the seasoned flour. Put the beaten egg into a shallow bowl and spread the breadcrumbs on a plate. Then dip the fishcakes into the beaten egg and then into the breadcrumbs. Heat a little sunflower oil in a frying pan and gently cook the fishcakes for 2 minutes on each side or until crisp and golden. Drain on kitchen paper. The fishcakes may have to be cooked in two batches. Cut the lemon into wedges. Squeeze a little lemon juice into the mayonnaise. Serve with a dollop of the lemon mayo and a lemon wedge on the side.
Preheat oven to 180°C. Place chicken in a casserole dish. Mix soup mix, tomatoes, tomato puree, basil, chilli, wine vinegar and crumbled stock cube together. Pour over chicken. Cover and cook for 50 to 55 minutes, or until chicken is cooked.
Mix well all ingredients except bread. Spread on cut surfaces of bread. Place halves together and wrap in foil. Bake at 400° for 10 minutes. Open foil, separate halves and lay, cut side up, on a cookie sheet or pan. Bake 7 minutes longer, or til bubbly and lightly browned around the edges. Cut into pieces (I use kitchen scissors).
Marinate the mutton and chicken for 2-3 hours with 2 tbsp. of the green masala and a little yogurt. Take a little oil/ghee in a dish. Now add the whole garam masala. Add onions. Stir fry till they are pinkish-brown. Add turmeric powder followed by the remaining green masala and fry for 2 minutes. Add mutton and cook till the mutton is half cooked. Add a little water if necessary as the gravy has to be dry. Add chicken and the leftover yogurt. Cook till the mutton and chicken are tender. Add the corriander-cumin and garam masala powders. Add finely chopped corriander leaves and mix well. Keep aside. Now prepare the rice. Cook the rice separately till it is almost done. Season with whole garam masala and greenpeas fried in ghee. Mix it well with the rice. Now comes the part I love. Put a layer of rice on the gravy in the dish in which the gravy was prepared. Close the lid. Keep the container on dum/steam as we do for biryani (in the traditional way) till the rice is completely cooked. This takes about 15 minutes. Serve hot with cucumber-tomato raita/your favourite raita. ENJOY!
Melt butter in pan over med-high heat. While butter is melting, flatten chicken breast with smooth side of tenderizer. Season chicken to your preference on both sides. Put chicken in pan and flip when the chicken starts to turn white on the sides. Fry for about 5 more minutes. Times are approximate. I just cook by eye-balling it. Cut in center to make sure there is no pink.
FOR THE SLAVINKEN: Crumble bread, pour milk or beer on top and let stand for 10 minutes. Squeeze bread to remove excess liquid, if any. Place in a bowl. Add ground pork, salt, pepper, nutmeg, allspice and onion. Knead mixture until well blended. Form into 6 cylinders and wrap a slice of bacon around each one. Secure with a wooden pick. Melt butter in a cast-iron frying pan. Fry the slavinken over medium heat, 6 minutes on each side. Remove to a hot platter as they become cooked, and keep warm. Serves 6. FOR THE MILK GRAVY: Stir flour into the remaining fat in the pan used to make the slavinken and cook over medium heat until it becomes a caramel colour. Add milk and light cream. Stir until creamy. Add parsley and season to taste. Pour over meat or serve separately. World of Food.
Heat oil in a wide skillet, over medium high heat. Salt and pepper the flour, if desired, and coat cutlets. Dip cutlets in egg mixture. Dredge in breadcrumbs. Fry until golden and beautiful. salt and pepper to taste. grate nutmeg on top, and squeeze on some fresh lemon. serve with buttered noodles, or potato salad.
Steam florets until they are crisp-tender, about 6 minutes. Drain well. Toss with lemon juice, butter, and lemon rind.
Begin to boil the water, add the rice. Cook for 15 minutes without stirring it. Add the salt, milk and butter and leave it to boil. Lower the heat to low and simmer for 15 minutes more. Take it off the burner. If you prefer it more milky, add more milk.
Crust: Mix all ingredients. Press into a 10" spring form pan and up the sides one inch. Bake at 325 for 7-10 minute. Filling: Beat cream cheese with electric mixer until smooth. Beat sugar in gradually, and then add eggs one at a time. Blend in Bailey's and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist. Cool cake completely. Coffee Cream Topping: Beat all ingredients and spread over cooled cake. Top with chocolate curls or Skor bits. *NOTE: Be sure to make and refrigerate at least one day before serving.
Combine all above ingredients (except whiskey) in a large pot or large coffee pot and bring to a boil. Allow to simmer at least 1 hour. Strain and add whiskey if you desire. Garnish with sliced oranges and serve hot. Enjoy! Note: I always use cheesecloth to tie the Allspice and Cinnamon Sticks into which allows me less straining. I recycled the glass jugs that the cider came in and use them to refrigerate any leftovers. My family enjoys having wassail the entire holiday season, so we normally double or triple the recipe.
Cut 3 inch hole in the coconut. Pour in the tequila, rum and gin. Add several ice cubes and stir in the grenadine. Throw in a slice of lemon and a straw. ENJOY.
Brown the sausage in a skillet. Remove from pan to a bowl, then add the onion to the sausage drippings and cook till limp. Add the onion to the meat; mix well and spread in a buttered 1 1/2 quart casserole. Layer the cabbage on top, salting to taste. To make the white sauce, melt the butter in a heavy saucepan; stir in the flour and cook, stirring constantly, until the paste is thick and bubbling, but not brown, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil; add salt and pepper to taste, lower the heat and cook, stirring, for 2-3 minutes more. Pour sauce over cabbage and top with the bread crumbs. Bake 30-40 minutes at 350 degrees F till bubbling and hot.
In a small bowl, combine salad dressing, jam, and soup mix. Place chicken in a baking dish sprayed lightly with nonstick spray. Brush sauce over the chicken, pouring any remaining sauce onto each piece evenly. Cover with foil and bake in a preheated 350 F oven for 20 minutes. Remove foil, baste chicken with pan juices. Return to oven uncovered and continue baking until chicken juices run clear, about 10-20 minutes more.
Heat oven to 400 degrees F. Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt, dredge fillets in spice mixture. Heat oil in a large ovenproof skillet over medium-high heat. Add fillets, skin side up; cook 5 minutes or until bottoms are golden. Turn fillets over. Place skillet in oven and bake at 400 degrees for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets, discard skin. Serve with yogurt and lemon wedges.
Preheat oven to 350 degrees fahrenheit Grease a 12 cup muffin pan with melted butter. Assemble dry ingredients in a medium size mixing bowl. Whisk the milk, oil and eggs together in a large mixing bowl. Dissolve the coffee granules in one teaspoon of hot water then add to the egg mixture and combine well. Add the dry ingredients to the egg mixture and mix until glossy and smooth. Stir in the crushed ginger cookies and stir until all the crumbs are incorporated into the batter. Pour batter from a measuring cup into greased muffin containers and bake for 20 minutes or until tops are nicely browned.
Heat the oil in a 6-quart Dutch oven or other heavy-duty pot over medium-high heat. Season both sides of the duck legs and thighs with salt and pepper and arrange them in the pot, skin side down. Sear until the skin is browned and crisp (7 minutes). Using tongs, turn the legs over and brown the other sides (2-3 minutes). Transfer the duck to a deep platter. Pour off all but about 1 tbsp of the rendered fat and discard or save for another use. Reduce the heat to medium low. Put the celery, garlic, onion, carrot, sage, and bay leaf in the pot. Cook, stirring frequently, until the vegetables are softened (7-8 minutes). Pour in the wine and increase the heat to high. Cook at a lively simmer for 2 minutes and then reduce the heat to medium. Stir in the tomatoes with their juice and 1/2 cup of the broth. Return the duck to the pot and bring the liquid to a boil. Reduce the heat to medium low or low to maintain a gentle simmer. Cover the pot and simmer until the meat is fork-tender (1 1/2-2 hours). Remove the duck from the pot and set aside until cool enough to handle. Skim the excess fat from the top of the sauce with a large spoon. If the sauce seems thin, continue simmering until flavorful and thickened to a saucy consistency. Discard the duck skin and shred the meat. Add the shredded meat to the sauce, along with the other 1/2 cup of broth. Let the sauce simmer gently for 15 minutes. Discard the garlic and bay leaf. Season to taste with salt and pepper. While the sauce is simmering, bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente. Reserve about 1 cup of the cooking water and then drain the pasta. Return the pasta to the pot and toss it with some of the ragu, adding a little cooking water if it seems dry. Serve the pasta with more ragu spooned over the top, garnished with freshly grated Parmigiano-Reggiano.
Preheat the oven to 180°C (350°F )Grease a deep 23cm square cake tin and line the base and sides with baking paper. Combine the eggs, oil and brown sugar in a large bowl. Add the sifted flour, soda, salt and cinnamon. Beat with electric beaters until the mixture is smooth. Add the nuts and carrots and mix through well. Pour the mixture into the prepared tin and bake for 45 minutes. A skewer should come out clean when inserted into the centre of the cake. Allow the cake to rest in the tin for 20 minutes before turning out onto a wire rack to cool. To make the frosting. Beat the cream cheese, butter, icing sugar and orange juice until the mixture is smooth and spreadable. Spread the icing over the cake. Decorate the cake with some extra chopped pecans or some orange or lemon zest if desired.
Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari. Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low. Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well. Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil. Taste, adjust the seasonings if needed, and serve hot.
If using the center-cut ahi tuna, trim and cut the tuna into a block approximately 2 inches across; then cut into 1-inch steaks. Crush the salt, peppercorns, fennel seeds, and lavender with a mortar and pestle or a rolling pin. Lightly oil the tuna with 2 teaspoons of the olive oil; evenly coat the tuna with the lavender-pepper mixture, patting off any excess. In a heavy bottomed saute pan or a cast-iron pan, heat the remaining 1 tablespoon olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minutes, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minutes until medium rare. Remove from heat and immediately refrigerate the tuna for at least 1 hour but no more than 3 hours. To serve, arrange the greens on chilled individual serving plates. Drizzle with Mustard Seed Dressing. Thinly slice the tuna and arrange on top of the dressed greens. For the mustard seed dressing: Preheat oven to 375°F. Place mustard seeds in a baking pan. Place in oven and roast for a couple of minutes (watch carefully so the seeds don't burn). Remove from oven and let cool. Whisk all the ingredients together and season to taste.
Combine, mayo, cilantro, red pepper, lime juice, and cayenne in a medium, non-reactive mixing bowl. Mix in crabmeat well then gently fold in the avocado and serve!
Heat oven to 375°. Coat 9x13x2" baking pan with nonstick cooking spray. Stir togather flour, baking powder, salt, crushed cereal and sugar; stir in butter until throughly mixed. Remove and reserve 1/2 cup mixture for topping. Add egg to remaining flour mixture; stir to combine. Press dough into bottom of prepared pan. Bake at 375° for 10 minutes or until lightly browned. Remove from oven:cool slightly. Spread strawberry preserves over dough. Sprinkle with reserved crumb mixture. Bake 19 minutes more.Remove from wire rack. Let cool. Cut into 24 bars.
Place all ingredients into blender in the order listed. Run on high for approximately 2 minutes (I use a Vita-mix). Enjoy a really healthy lunch or breakfast smoothie!
Preheat oven to 400* Grease or paper line 12 muffin cups, or 6 jumbo size muffin cups. Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl. Combine milk, vegetable oil, yogurt, egg and egg white in small bowl, stir until blended. Add to corn meal mixture, stirring just until moistened. Gently fold in blueberries. Spoon batter into prepared muffin cups, filling 3/4 full. Bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean. Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.
Drain tuna or chop chicken finely. Bring chicken stock (and optional mushrooms if desired), to a boil. Add celery seed and thyme. Use a fork or a whisk to combine cornstarch with cold milk. Adjust amount according to whether you want a thicker or thinner sauce. Add to boiling stock, reduce heat, and stir until the sauce simmers gently. Add tuna/chicken, peas, and sherry. Heat through and season to taste with salt and fresh-ground black pepper. Remove from heat. Let sit, keeping warm, for 5 minutes to blend flavors. Serve over the starch of your choice -- rice, toast points, noodles, cornbread (I suggest recipe Recipe #277295 ), biscuits, etc. Note -- if you have no homemade chicken stock I suggest using a good soup base (Tones brand is available in Sam's Club). Both bullion cubes and canned chicken broth are inferior substitutes for real stock and a dish this simple depends on the quality of the ingredients for good flavor. Tip -- if you enjoy tuna casserole but have give it up because of the salt in the mushroom soup try using a suitable quantity of this recipe (with or without the peas), as a substitute for the diluted soup.
In large heavy pot melt butter and saute onions, bell pepper, celery and garlic until soft. Add thyme, rosemary, salt, black pepper, cayenne pepper, Worcestershire sauce and crushed bouillon cubes. Simmer for 5 minutes. Add flour mixing well and cook for 2-3 minutes. Add cream and milk and whip with whisk until completely blended. Cook over low heat until mixture thickens, stirring. Adjust seasonings, if necessary. Add corn and cook for 5 minutes, stirring. Add shrimp and cook for another 5-10 minutes or just until shrimp are cooked being careful not to overcook shrimp.
Take a deep breath. Have a glass of wine. This is going to be fun. Combine 1 garlic clove, olive oil, chopped parsley, and shrimp in a bowl to marinate, and season well with salt and pepper. In your largest deep saute pan or Dutch oven or similar large lidded pan that will go from stovetop to oven (I used a 12 inch 5 1/2 quart saute pan from Cuisinart,) heat olive oil. Add chorizo and chicken wings in batches and brown on all sides. Season the chicken wings with salt and pepper as you go. Remove, cut the chorizo into slices, and cover with foil. Add onion and bell pepper to the pan, and saute over medium heat, stirring frequently, until the onion is translucent. Meanwhile, in a small saute pan, very gently and carefully toast the saffron over medium heat until fragrant and slightly darkened. Remove from heat and reserve. Add 6 chopped garlic cloves to the onion and pepper mixture, and cook, stirring, a minute more. Add saffron and smoked paprika. Add the tomatoes, breaking them up a bit with your hands or a fork, but DO NOT add the liquid from the can. Add rice and stir to combine with vegetables. Add wine and stir that baby up. You should have a nice medium-high heat going, and let the rice absorb most of the liquid. Add 3 cups chicken broth and bring to a boil. Cover and simmer until the rice is tender. You shouldn't need to stir it a ton, as though you were making risotto, but it's fine to uncover and check it and stir, scraping up bits from the bottom. Add more broth if needed. You want to be left with a pretty soupy mixture, but not a lot of liquid floating on top. Meanwhile, place the shrimp on a cookie sheet covered in foil, and broil on high for a few minutes on each side. Reserve. Preheat oven to 350 degrees. Arrange chicken and chorizo on top of rice. Cover tightly and place in the oven for 10 minutes. Remove, arrange the clams on top of the rice, and replace in the oven until the clams just start to open. Remove, arrange shrimp and piquillo peppers on top and sprinkle with frozen peas. Replace in the oven until the peas are warmed through. Combine remaining olive oil, garlic, and parsley. Season, and sprinkle mixture over the top of the paella. Serve with lemon wedges.
Set Rice Cooker for the quick cook or regular cycle. Place the olive oil and butter in the rice cooker bowl. When the butter melts, add the shallots and celery. Cook, stirring a few times, until the shallots are softened but not browned, 2 to 3 minutes. Add the wine and cook for a couple of minutes. Add the rice and stir to coat the grains with the hot butter. Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3-5 minutes. Add the stock and peas, if you are using fresh, mature peas; stir to combine. Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes. When the machine switches to the Keep Warm cycle or the timer sounds, stir the rice with a wooden or plastic rice paddle or wooden spoon. The rice should be only a bit liquid and the rice should be al dente, tender with just touch of tooth resistance. If needed, cook for a few minutes longer. This rice will hold on the Keep Warm cycle for up to 1 hour. When ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine. Add the butter and close the lid or 2-3 minutes to allow to melt and the peas to heat through. Stir in the cream, cheese and salt to taste. Serve immediately.
In a large nonstick skillet; heat the oil over medium-high heat. Add the garlic and zucchini and cook, tossing and stirring often for 3 minutes. Add mushrooms, sundried-tomatoes, broth and basil, if using. Cook, tossing and stirring constantly, until zucchini are crisp-tender and the mushroom are sofened and have just begun to release their liquid, about 2 minutes. Remove skillet from the heat and season with salt and pepper. Serve immediately.
Place brisket in the crockpot. Place onion slices over top. In a small bowl, whisk together all remaining ingredients; pour over the brisket and onions in the crockpot. Cover and cook on low for about 8 hours or until desired doneness.
1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside. 2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool. 3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans. 4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.). 5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.). 6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake. Chocolate Ganache:. 1. Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes. Praline Frosting:. 1. Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once. 2. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly. Bourbon Glaze:. 1. Melt 4 tablespoons butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.
In a large bowl, mix Pork, Chorizo, Bacon, Broth, Onions, and Spices until mixture is thoroughly blended. Form into about 14 patties, 3/4 thick. Place patties on a barbecue grill over medium heat; cover barbecue and open vents. Cook patties until firm when pressed and no longer pink in the center, turning once, about 12 minutes. When patties are almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes. Serve with A1 and other burger fixings.