HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 2-quart saucepan bring chicken stock and butter to a heavy simmer and remove from heat. Add bread cubes and incorporate until all liquid has been absorbed, salt and pepper to taste and set aside. If stuffing is to dry add a little water or chicken stock to moisten. In a 10-inch cast iron skillet heat approximately 3 tbsp olive oil place onions in the oil and saute until they start to turn golden brown while the onions are cooking chop the fresh herbs, garlic and rough chop the shitake mushrooms and add to onions along with the crab. Cook for about10 minutes, add the stuffing mix, salt and pepper to taste and cook 5 minutes longer. Remove from heat and set aside to cool. Preheat Oven to 350 degrees, take a sharp knife and cut a large pocket in the center of the roast going completely through the roast season the inside of the roast with a small amount of salt and pepper then drizzle some EVOO on the outside and sprinkle the rub on the outside of the roast aprox 1 tbsp per side massaging it into the meat on both sides.(I use Wolfgang Pucks Steak Rub which can be ordered online) Stuff the center of the roast with the stuffing and place roast on rack fat side down in a roasting pan and cover with heavy-duty aluminum foil and cook for 1 hour, place remainder of the stuffing in a coated baking dish cover with aluminum and place in oven at this time. Remove the aluminum from the roast and cook for an additional 45 minutes or until internal temperature reaches 158 degrees or your desired doneness, remove Foil from stuffing during the final 15 minutes of baking to brown. Remove the Roast on a rack and set aside to rest while you prepare the Gravy. Pour a about 1/4 to 1/2 cup white wine into roasting pan to deglaze the pan, a Nice Chardonnay or Pinot Grigio will do just fine and use a wooden scraper to deglaze the pan being sure to get all the brown bits from the bottom of the pan, add Butter and flour to create a rue slowly add first cup of pork stock while vigorously whisking to dissolve the rue continue whisking occasionally while bringing to a boil. As the gravy thickens continue to whisk continually and add additional pork stock as needed until gravy reaches desired consistency. Slice roast in 1/4 inch slices and arrange on the plate, drizzles desired amount of gravy over the meat and sprinkle with sliced green onion or chives. Serve with Jacques Pepin's Potatoes Fondantes (recipe to Fallow) and you favorite veggies or a Salad.
Spread the pizza base evenly with the philly then top with onion and chicken. Spray with oil. Bake pizza in hot oven 200 degrees C for 10 minutes. Top the pizza with salsa and avocado, cut into slices. Serve immediately.
To prepare streusel: Lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour and next 4 ingredients. Add concentrate and 1 tablespoon oil; stir until crumbly -- set aside. Preheat oven to 350°F. To prepare cake, coat a 9-inch tube pan with cooking spray. Combine 1/4 cup oil and melted butter in a medium bowl. Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth. Lightly spoon all-purpose flour in dry measuring cups; level with a knife. Combine all-purpose flour and next 3 ingredients in a large bowl. Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture. Stir in cherries. Spoon half of batter into prepared pan; sprinkle with half of streusel. Spoon in remaining batter; top with remaining streusel. Bake at 350°F for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; run a knife around outside edge. Cool completely in pan.
In skillet, lightly brown ground beef, drain well. Add seasonings. Set aside. Place half the potatoes and onions in greased Crock Pot. Add browned beef. Top with remaining potatoes and onions. Combine mushroom soup and water and spread over top -- being sure to moisten and cover evenly. Cover and cook on Low for 8-10 hours (or on High for 3-4 hours).
Upend tuna into bowl and separate using a fork. Mix almond meal in to the tuna and springwater and then mix in all other ingredients except for oil and lemon. Form into 12 tuna patties and fry turning once during cooking.
Preheat oven to 300°. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
Heat oven to 350 deg F/180 deg Celsius. From each eggplant/aubergine, slice 6 rounds, about 1/3" thick. Discard the thinner ends. You now have 12 rounds. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil. Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep. To assemble, slice each tomato into 4 even slices, discarding the ends, so you have 8 tomato slices. Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available. Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella, eggplant again, tomato slice, eggplant, mozzarella slice. SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper. You will have 4 stacks, serving 2 - 4 people. As a warm side dish: heat gently in a warm oven (under cooking point of 212 deg F) until the tomato slices are warm and the mozzarella melts. Delicious with fried chicken pieces/. As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices.
Place packing milk and mozzarella cheese balls into a large bowl on top of a pan of simmering water (double boiler) to heat (melt/soften). While cheese is heating, seed and chop (mince or dice) Kalamata Olives and set aside. Drain oil from sundried tomatoes and process with garlic and balsamic vinegar to a fine mince and set aside. Chiffanade or mince basil leaves and set aside. Watch mozzarella as it heats and cut softened pieces with a wooden spatula to expose still cool centers of balls, and turn or fold. The object is to heat all cheese to a very soft consistency but not fully melted; approximately 160 to 170 degrees F. When cheese is soft and there are no hard clumps pour off as much milk as possible, and pour cheese into parchment lined jelly roll pan. Put another piece of paper on top and roll out with rolling pin or press with your palm to an even thickness about 1/8 to 1/4 inch. Pour off any excess packing milk. Working quickly with a pastry spreader or spatula, spread garlic-tomato mixture, leaving about 2" on end without mixture. Sprinkle olives and basil over tomato mixture and give it a nice grind of pepper. Pull up end of parchment paper and begin rolling cheese into a log from longest side. Roll as tightly as possible and mold (squeeze) ends shut; more milk or oil may run out. Place roll seam side down, cover with plastic and store in fridge overnight on jelly roll pan. When fully set slice into 1/2 inch slices and serve. Remember this is a soft cheese and you will need a very sharp knife or with a length of dental floss. Caution this log will be somewhat soft just as cheese is. If you are transporting it wrap it in double foil as it is delicate.
Heat oven to 375 degrees F. In 10-inch ovenproof skillet, brown ground beef and onion; drain. Reserve 1 T seasoning mix; set aside. Add remaining seasoning mix, beans, brown sugar and catsup to ground beef; heat until hot and bubbly. Separate biscuit dough into 10 biscuits. Place cheese cube in center of each biscuit. Fold dough over cheese, covering completely; seal well, shaping into balls. Roll each biscuit in reserved seasoning mix; arrange biscuits on hot meat mixture. Bake at 375 degrees F for 20 to 25 minutes or until biscuits are a deep golden brown. Serve immediately.
Preheat oven to 350 degrees fahrenheit. Cook ziti according to package directions; drain; set aside. Mix ricotta, egg, parsley, 1-1/2 cups of the mozarella cheese, and parmesan cheese in a large bowl. Mix cooked sausage and pasta in with ricotta mixture. Mix in 3/4 jar of sauce. Transfer mixture into a 2 quart casserole dish. Top with the rest of the sauce and mozarella cheese. Bake for 30 to 35 minutes, or until hot and bubbly. To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. To heat: Thaw. Preheat oven to 350 degrees Fahrenheit. Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.
Preheat over to 350°F. Mix together the two ground meats. Add worcester and soy sauces and basil to the meat and mix. Pat the meat mixture into a 9 x 13 casserole dish. Leave a one inch space around the edges. You are not making a loaf, more like a 2 inch thick big meat patty. Cut the cheese slices in half and poke them into the meat all over at equal spaces. Pour the remaining ingredients into a bowl: yogurt, ranch dip OR minced garlic, mushroom soup OR mushrooms and liquid, mayo, and milk. Mix and pour over meat, covering all the meat. Bake for 1 3/4 - 2 hours, uncovered, until the middle of the meatloaf is bubbling.
Put everything in the bread maker in the above order. I choose the dough setting, as I don't like to bake my bread in it. Let rise until doubled, it may take longer than the time allotted by the machine. Remove, form, put in a 9x5' bread pan. Cover with a damp towel or oiled cling wrap and let rise until it is an in to an inch and a half over the rim of the pan, about an hour. Bake in a preheated 350 degree oven for 35 to 40 minutes, rotating halfway through for even browning. Remove, turn out, let cool completely on a wire rack and offer to a friend. One footnote; I like to use hi-maize natural fiber as part of the flour, 1/3 cup, it makes white bread healthier, and you don't even know it is there!
Soak the rye bread slices in vegetable oil about two minutes, and then embrocate bread with grated garlic and a bit of salt. Place the slices on a tray and fry in heated oven about 10 minutes. Cover the rye bread slices with mayonnaise and crushed hard boiled egg. Slice cucumber and tomato and place them on the top of bread. Season with pepper to taste.
In a medium pan, boil 2 cups of water. Add Vegeusa beef strips and cook until tender (approximately 5 minutes). Drain and set aside. In a skillet, cook onion and green pepper (optional) in olive oil until slightly tender, then add broccoli and cook until tender. Set aside. While your veggie are cooking, prepare the sauce by mixing the minced garlic, sauce combination of your choice, sriracha chili sauce, and water. In your skillet or hot wok, add rehydrated beef strips and cook for a minute or two just to brown it a bit, then add your veggie mix, Yakisoba noodles, and sauce and mix well. Add black pepper and sesame oil to taste (I usually just try the cover the top with black pepper and maybe make a small circle with sesame oil. Stir until well mixed. Heat for 5-10 minutes and serve.
Preheat oven to 400 degrees F. Measure the ricotta cheese into a small bowl. Add in parsley, sage, rosemary and garlic. Add in the grated Parmigiano-Reggiano and stir well to blend. Butterfly each chicken breast and fill each with a fourth of the ricotta cheese mixture. Wrap each chicken breast in a slice of the proscuitto di Parma. Add 1 to 2 teaspoons olive oil to an ovenproof skillet. Warm over medium high heat. Add in prepared chicken breasts and brown, turning once for 4 to 6 minutes. Place the pan with the chicken in the oven and bake for 12 to 15 minutes. Remove chicken from pan, deglaze the pan with chicken stock, add in lemon juice, butter and additional stock as needed to make a sauce. Spoon over chicken. This is delicious served with oven roasted asparagus and makes and elegant but simple meal.
Heat oil in a pan. Pour the beaten eggs into it. Place the avocados and tomato over it. Fold over. Cook for a few minutes on low flame. Transfer to an oven-proof dish. Top with grated cheese. Grill in a pre-heated oven for 5 minutes or until the cheese melts. Serve hot for breakfast! Note: Grill with the oven door open.
Cut off and discard bottom 3 inches of Swiss-chard stems. Cut remaining stems into 1/2-inch slices; coarsely chop leaves. Rinse and dry stems and leaves separately; place in separate bowls. In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat about 2 minutes or until garlic is lightly golden, stirring constantly. Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally. Gradually add chard leaves and 1/2 teaspoons. salt, stirring until leaves wilt; stir in 1/3 cup water. Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside. Meanwhile, prepare polenta in microwave oven: In 4-quart microwave-safe bowl or casserole, combine cornmeal, 3/4 teaspoons salt, milk, and 4 1/2 ups water. Cover and cook on High 12 to 15 minutes, until thickened, stirring once. To serve, stir Parmesan into polenta. Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts. Serve with additional Parmesan to sprinkle over each serving if you like. Makes 4 main dish servings. Note: If you like, polenta can be prepared on top of stove: In 4-quart saucepan, stir 1 teaspoons salt with 2 cups cold milk. Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.
Heat over to 350 degrees. Cream peanut butter, shortening and sugars Adds egg, milk and vanilla and beat until fluffy. Stir together flour, soda, and salt. Gradually add dry ingredients to wet. Beat until blended. Shape in to 1/2 inch balls Roll in sugar. Place on cookier sheet 1 1/2 inches apart. Bake 5-6 minutes or until set. Immediately press mini kiss in each cookie Cool on wire rack.
mix above ingredients. add cornstarch if you desire a thicker sauce. Heat until thickened. serve with stirfry's, meat dishes, etc.
Combine all ingredients in a bowl and stir well. Store in an air tight container in the refrigerator for up to 2 days.
Heat oil in large skillet. Add as many pieces of beef to the pan as will fit without crowding. Brown on all sides on fairly high heat. Add more oil if needed. Repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole. Add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole. Set casserole over heat. Add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic. Bring to a simmer, taste, and salt if necessary. Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness. THE ONIONS: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min. drain, and drop in cold water. trim ends off, and slip skins off. MUSHROOMS: Trim, clean and slice mushrooms; saute briefly in 2 tbs. butter. Finishing the stew: When meat is tender, combine flour and water in a jar and shake until smooth. Stir into stew, until blended and add mushrooms and onions. Cover and bake another 20-30 minutes, or until hot and bubbly. I serve this over noodles for an elegant holiday entree.
Crumble and brown turkey with onion and drain. Stir in tomatoes, cumin, garlic salt and oregano. Cook until mixture is warmed through. Spoon into taco shells. Garnish with cheese, lettuce, sour cream and fresh cut up cilantro if you want.
In non-stick pan, saute onions in butter till softened. Cube cheese and add. Drain half of the tomato juice and mash tomatoes, add tomatoes and rest of juice. Cook, stirring, til melted over low heat. Set aside. Cut top third off bread, cut top into bite-sized cubes. Hollow out inside leaving a 1/2" shell. Cut inside pieces into bite-sized pieces. Place bread bowl onto platter. Place bread cubes around bread bowl for dipping. Pour cheese sauce into bread bowl. Serve! *You can sub regular velveeta if desired.
Preheat oven to 400°F. Mix flour, bran and salt in a large bowl. Add mayonnaise and honey and stir until crumbly. Add water 1 tablespoon at a time and stir with fork until dough forms. Roll out on bran-floured surface. Bake 15-20 minutes until golden. Use this in your favorite recipe.
Mix the ground almond meal, flour, and salt in a medium bowl. Grate the almond paste into the bowl. Blend the butter into the flour mixture with your fingers, until dough is smooth and well mixed. Chill dough for 2 hours or overnight. Preheat oven to 325 degrees. On a well floured surface, roll half the cookie dough out to 1/4 inch thickness. Cut desired shapes and place on a cookie sheet. Repeat with remaining dough, rerolling scraps until all of the dough has been rolled and cut. Bake cookies for 8-10 minutes, until golden brown. When cookies are cool spread 1-2 tsps of dulce de leche on a cookie and top with another.
For the Dressing: Combine mayonnaise, catsup and salsa in a small bowl. Adjust amounts to taste. Add chopped avocado and set aside. In a large bowl, toss olives, bell pepper, beans. lettuce, green onions, tomatoes, cucumber and optional ingredients, if using. Pour salsa dressing with avocado over salad and toss well. Add tortilla chips and cheese; toss again or can add to top of individual servings. Serve immediately.
Preheat oven to 400 degrees; Butter an 8x8x2-inch baking dish. Mix milk, Water, cornmeal, garlic, and salt in a heavy saucepan, bring to simmer over medium heat, stirring constantly; cook until polenta is thickened, stirring often, 12 to 15 minutes, add salt and pepper to taste; stir in Parmesan cheese. Pour half of polenta into prepared dish; cover with half of the chilies and half of corn, sprinkle with half of the cilantro and 1 cup Monterey Jack cheese; drizzle with 1/4 cup of cream. REPEAT; Spoon remaining polenta over and cover with remaining chilies, corn, cilantro and cheese, pour the other 1/4 cup cream over top. Bake until polenta puffs and cheese begins to brown, about 25 minutes; cut into squares and serve.
Heat oil in a large nonstick skillet or wok over medium-high heat. Add green beans, garlic, onions, and pine nuts. Cook, stirring constantly with a tossing motion, 5 to 7 minutes, until onions start to brown. Stir in soy sauce, pepper and water. Reduce heat to medium-low, cover, and cook 5 minutes, stirring once during cooking time.
Heat 1 cup beef broth. Add mushrooms and soak until softened. Heat a large Dutch oven over medium high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add Italian bacon, onion, carrot and cleery. Cook, stirring until golden. Add garlic and cook 1 minute. Season with salt and pepper. Add Bay leaf, sage, parsley, tomato paste and wine. Simmer until reduced by half, about 20 minutes. Add meat, tomatoes, mushrooms, mushroom liquid and 2 cups beef broth. Bring to a simmer, cover and cook 2 to 3 hours or until meat is tender. Turn meat over halfway through cooking time. Transfer meat to a cutting board. Let meat stand 10 minutes before slicing.
Mash bread and milk in large bowl with fork until homogeneous (you should have about 1/2 cup). Stir in salt, pepper, garlic, and steak sauce. Break up meat into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss one portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4" thick patty that measures about 4 1/2" in diameter. Press center of patty down with fingertips until it is about 1/2" thick, creating slight depression in each patty. Repeat with remaining portions of meat. LIghtly dip wad of paper towels in vegetable oil; holding wad with toongs, wipe grill cooking grate. Grill burgers on hot side of grill, uncovered, until well seared on first side, 2-4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 4 minutes. Add cheese about 2 minutes before reaching desired doneness, covering burgers with disposable aluminum foil to melt cheese. While burgers grill, toast buns on cooler side of grill. Serve on buns with desired toppings.
Mix all ingredients together until well-blended. Chill until needed, but allow to soften a bit before serving.
In a medium saucepan, melt the butter over medium-low heat. Whisk in 6 tablespoons flour and cook, whisking, for 1 minute. Gradually whisk in the milk, lower the heat and continue to whisk until the sauce thickens and turns glossy, 1 to 2 minutes. Stir in the thyme and nutmeg, then add the chicken; season with salt and pepper. Refrigerate until firm, at least 2 hours or overnight. Pour the remaining flour and the cornflakes onto separate plates. In a shallow bowl, beat the eggs. Shape heaping tablespoons of the chilled meat mixture into 2-by-1-inch cylinders and place on a parchment-paper- lined baking sheet. Coat each one with flour, dip into the eggs, then coat with the cornflakes; transfer to the baking sheet. In a large skillet, heat the oil over medium-high heat. Working in batches, add the croquettes and fry until golden-brown, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve hot.
Make burger patty and generously season with seasoned salt (Lawry's). Grill. I grill 8 minutes per side on low to medium-low heat. Place sour cream on insides of bun. During last 6 minutes of grilling add cheese to meat, and place bun off heat on grill. To serve, top with avocado and bacon.
Thaw berries. Put squares of cake in lg. loaf cake pan. Add hot water to jello and let set in the refridg. til starts to jel. When jello is somewhat jelled add berries. In another bowl whip cream. In another bowl whip egg whites.Add a little sugar. Combine whipped cream and egg whites and add to jello mixture. Pour over cake squares. Regridgerate til set.
1. Over medium heat mix first 6 ingredients and bring to a good simmer (about 10min). 2. Add in bell pepper and shrimp. Cook until shrimp is done (turns pink and just starts to curl). *Note* you can add the bell pepper in sooner if you like them cooked to a softer texture, we like ours still crunchy so I waited until I put the shrimp in to add it.
Blend ingredients together in a blender until smooth. You can use it immediately or store in the refrigerator for up to a week.