HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut meat into 1/4" strips and brown in butter. In a separate pan, saute mushrooms and add to meat. In the separate pan, saute onions and add to meat mixture. Add beef stock. Cover and simmer 1 hour. At about 40 min., begin to cook noodles. Mix corn starch and water in small container and add, stirring rapidly until sauce is thickened. Stir in sour cream and dill weed. Serve over Paprika Noodles: Drain noodles and p ut in bowl. Toss gently with chicken stock base, butter, and paprika. Note: Chicken stock base or granular boullion may be very salty. Let diners salt and pepper to their own tastes. Robert Boston http://home.earthlink.net/~bboston/
Place cilantro leaves in a blender with 1 cup of the vegetable stock and blend to form a puree. Set aside. Melt the vegan butter in a large saucepan, add the onion and garlic, and saute until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition. Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes. Stir in the coconut cream. Using either an immersion blender or in batches in a blender process until smooth.
Line an 8-inch square pan with wax or parchment paper, with ends of paper extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large, heavy saucepan and bring to a full rolling boil on medium heat, stirring constantly. Boil 5 minutes, continuing to stir constantly, and remove from heat. Add chocolate and stir until completely melted. Pour into prepared pan. Refrigerate 3 hours or until firm. Remove fudge from pan, using paper handles. Cut into 25 squares. Store in tightly covered container in the fridge.
In a large skillet, brown beef; drain fat. Add onions and flour. Cook for 5 minutes. Dissolve OXo cube in boiling water Add boillion, vegies and pepper to meat mixture. Turn into 6 cup casserole dish. Top with mashed potatoes, Bake at 375 for 30 minutes or until bubbling hot.
Mix together fish sauce, lime juice & lemon zest. Use cooking spray in wok or frying pan and stir fry garlic and onion for 2 minutes. Add cumcumber, pineapple & jalapeno and stir fry for another 2 minutes. Remove from wok or frying pan. Add more cooking spray and stir fry chicken until cooked completely. Return vegetable mixture to wok and add sauce. Cook till heated through. Serve over brown rice. Add sesame seeds for more flavor.
In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid. Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix. In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes. Add the butter right before serving.
Make the syrup: In a small saucepan, combine honey and water, and heat over medium heat until the honey dissolves. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and stir in liqueur. Cake: Preheat oven to 350°F. Brush a 9-inch tube pan with melted butter and dust with flour,set aside. Beat eggs until light and fluffy, add sugar, remaining melted butter, and orange rind and mix until creamy. Combine the flour, baking powder and walnuts in a large bowl. Add the egg and sugar mixture to the bowl,beat thoroughly and fold in the yogurt. Pour the batter into the prepared pan and bake in a preheated oven for 45-50 minutes or until a cake taster comes out clean. Remove cake from oven and cool on a rack for 10 minutes. Using a tooth pick, poke holes in the top of the cake. Spoon the cooled syrup over the cake and let it stand for at least 3 hours before serving.
Mix all above ingredients together in a medium sized bowl. For best results, use regular cottage cheese and sour cream, rather than reduced fat. This will help form a thicker dip. Enjoy!
cream butter and sugar. add chocolate and eggs. and vanilla. mix. add sifted dry ingredients alternately with milk. you may mix.( i needed to add 1/2 cup more flour ,it was still a loose batter,but it makes cake like cookies ). fold in fruit and nuts. drop by teaspoonful. 2 inches apart. on buttered baking sheet. bake in moderate 350 degrees oven for 12 minutes.
Put fennel and coriander in a spice or coffee grinder; process until coarsely ground. Place spice mixture in the container of a blender or food processor; add 2 tablespoons broth, worcestershire sauce, garlic, salt, and pepper; process until well blended. Slice tenderloin horizontally into 2 equal pieces. Slice each piece of pork lengthwise, cutting to, but not through the other side; open flat. Rub spice mixture over pork. Heat oil in a nonstick skillet over medium heat. Add pork to skillet; cook 5 minutes on each side or until done. Remove pork to a plate; keep warm. Add 1/4 cup broth to pan; cook until liquid almost evaporates, scraping pan to loosen browned bits. Pour over pork and serve.
Rinse and chop vegetables to desired size. Spray large frying pan lightly with cooking spray, then heat pan under medium-low heat. Pour egg substitute or beaten egg whites into heated frying pan. Add all other ingredients. Cover and let cook; omelette should be flipped when the top part appears to be getting dry. Enjoy!
Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker, combine the chicken pieces, lemon pepper seasoning, mushrooms, bullion cube, bay leaf, garlic cloves, and onion. In a medium bowl, stir together the soup, Worcestershire, and water. Pour over chicken and onions. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with chopped green onions.
Mix spices well until completely blended. Store in an air tight container, and use as a seasoning or rub for meat or poultry.
Preheat an electric non-stick griddle to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine. Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges). Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn't wait for many bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired. Cream Cheese Glaze In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.
In a large bowl, place cabbage, carrots, red onion and green onions. In a small bowl, combine the remaining ingredients to make a dressing and mix well. Pour the dressing on the vegetables and mix well. Refrigerate for a couple of hours or longer. Infuse love and serve!
Spread pecans evenly in the bottom of pie shell. In a small saucepan, sprinkle gelatin over water; let stand 1 minute. Stir over low heat till completely dissolved. Stir in one cup of cream. Bring to a boiling point; put in a blender along with chocolate chips. Process until chocolate is melted. While processing, add 1/2 cup of cream, eggs and vanilla; process until blended. Pour into bowl and chill until thickened, about 15 minutes. In small pan combine caramels, 1/4 cup of cream and butter. Simmer, stirring occasionally, till caramels are melted. Pour onto crust. Let cool 10 minutes. With whisk or spoon, beat gelatin mixture till smooth. Pour into crust; chill till firm. Garnish with remaining cream, whipped.
cinnamon and sugar for shaking on top. Combine 1/8 cup water, peaches, both sugars in saucepan. Bring to high heat and then lower to simmer. Simmer for 2 minutes. Stir only to heat evenly. Combine cornstarch in 1/4 cup cold water to dissolve. Add to peach mixture. Spray glass pie plate with Pam and pour mixture into it. Mix all the topping ingredients and drop by spoonfuls on peach mixture. Shake on cinnamon and sugar. Bake at 400° for 15 minutes, Lower temp to 350° and bake 7-10 minutes longer. Serve with Dream Whip topping (made with skim milk) or Fat Free Cool Whip.
Preheat oven to 325 degrees. Combine drained pineapple and diced apples. Put into a 9-inch square pan. Mix walnuts and brown sugar together and spread over fruit. Beat eggs until thick and blend in flour and sugar. Add melted butter and mix thoroughly. Spread batter over the sugar and walnuts, making sure that mixture does not touch fruit mixture underneath. Bake for approximately 60 minutes or until golden brown. It's done when poked and no butter flows underneath. Serve warm with vanilla ice cream if desired.
Slice the zucchini lengthwise in 1/8-inch thick strips. Place in bowl and coat with salt. Lay zucchini out on paper towels. Let set for 1 hour to pull out moisture. In a large saucepan over medium heat, cook onion about 2 minutes, stirring often. Add garlic. Add ground beef and cook until browned. Stir in tomatoes, basil, oregano, nutmeg and pepper. Cook for 20 minutes, stir occasionally, the tomatoes should break down & the sauce thicken. Preheat oven to 350°F. Blot the zucchini dry with paper towels. Use one third of zucchini strips to line 9 x 13-inch baking pan. Top evenly with 1/3 of the sauce, & shredded cheese. Place 1/2 of the remaining zucchini strips on top, then 1/2 the sauce & cheese. Repeat this process one more time: using the layers. Bake about 45-50 minutes until the sauce starts to bubble. Let cool and serve.
CAKE. Preheat oven to 350°. Mix cake mix, flour and jellatin, add oil and beat in eggs, one by one. Add water and strawberries and mix well. Bake in 3 greased 9" round pans for 30-35 minutes. When cooled completely, add icing and assemble into a three-layer cake. ICING. Mix butter with mashed strawberries. Mix in SIFTED, powdered sugar until of spreading consistency. When cake is cooled, apply to cake as desired. After cake is iced and icing has set[hardened a bit to the touch], use a toothpick to designate the Wheel of the Year points. You can, of course, use all 8, or just the 4 cross quarters, whichever you prefer. Make a bed of whipped cream at each point and top off with a fresh strawberry in each bed.
Combine all ingredients in a mixing bowl; let sit at room temperature for 1 hour to let flavours blend (or refrigerate for longer storage if you wish). Serve with tortilla chips for dipping or as a topping for fajitas or tacos.
Cream butter and sugar, beat in egg and egg yolks, beat in cream, grape juice and lemon rind. Gradually stir in flour. Wrap dough in wax paper and chill for 30 minutes. Divide dough into 4 parts. Roll each part thinly on floured board, the thinner the better. Cut into 1 inch squares. Drop into hot fat (375 F), fry until golden. Drain on absorbent paper, sprinkle with granulated sugar. Serve hot or cold.
Heat milk in a 3 quart saucepan over medium heat until it begins to bubble around the edges (DO NOT BOIL). Remove from heat and whisk in the chocolate morsels until melted. Cool slightly. Stir together cold water and cornstarch until dissolved. Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until mixture thickens and is smooth. Be careful not to overcook. Remove from heat and whisk in butter. Spoon mixture into pie crust. Cover and chill at least 8 hours. Beat whipping cream at high speed with a mixer until foamy. Gradually add sugar and beat until soft peaks form. Spread whipped cream evenly over pie filling. Sprinkle with pecans and candy bar pieces.
Preheat a dry fry pan. Fry nuts until golden in colour (approx 5 minutes). Roughly chop the nuts and set aside. Meanwhile, place rice noodles in a large bowl and cover with boiling water. Allow to cook for 5 minutes, or until noodles have softened. Drain and rinse noodles in cold water and splash some oil over to coat to avoid noodles sticking together. Heat 1 tbsp oil in a wok over high heat. Add the egg mixture and swirl to coat the bottom of the wok. Cook until just set and then break it into small pieces using the spatula. Remove from wok and set aside. Heat 1 tbsp oil in the wok, add shrimp paste and cook for 1 minute. Add chicken and chili and cook for about 3 minutes. Add the noodles, spring onions, fish sauce, brown sugar and lime juice and cook for a further 3 minutes. Toss through bean sprouts and coriander and serve sprinkled with the chopped nuts.
Place carrots and raisins into a bowl. Combine oil, lemon juice, cinnamon and honey; season and pour over the carrots and raisins. Toss together and serve with a garnish of the toasted almonds.
Stab eggplant and roast in medium-hot oven along with garlic heads (brush garlic with olive oil) turn occasionally, until eggplant collapses and garlic is soft. (You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill. Chop onion and red pepper. After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant. Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture. Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients. Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well. Serve with regular or toasted pita, crackers or crudites.
Preheat oven to 350°. In a medium bowl, combine all ingredients. Spread out onto a baking sheet, sprayed with cooking spray. Bake in the preheated oven for about 20 minutes, or until coating is dry, and slightly crystallized, stirring once. Remove from oven and remove from baking sheet. If not serving immediately, store in an airtight container.
Make the pastry in the usual way. Roll pastry out and line an 11" shallow, fluted flan tin (with a removable base). Line with either foil or greaseproof paper, and baking beans or rice. Bake'blind' for 25 minutes@ 400'F (Gas mark 6)-to dry the base of the flan case. Remove from the oven and leave to cool. TO MAKE THE CUSTARD: blend together the eggs, sugar and flour. Boil the milk and pour onto the egg mixture. Stir well, and return to to the pan bringing to the boil and simmering for 2-3 minutes until thick. Remove from the heat and stir frequently to avoid a skin forming. Add the vanilla extract. Allow the custard to cool then spread it onto the base of the flan case. Drain the fruit and arrange on top of the custard. Put the arrowroot in a pan, blend in the fruit juice and simmer until thick. Stir in the apricot brandy. Spoon or brush the arrowroot glaze over the fruit and leave until set.
Watch the cooking demonstration vidoe at https://youtu.be/ZVple5NOks0 to see how this dish is made! Warm oven to 425 degrees.
Cook broccoli until tender. Drain. Cut up and place in in a 2 qt casserole dish. Mix soup and milk and pour over broccoli. Layer cheese over soup. Combine bisquik mix and butter until crumbly. Sprinkle this mixture on top. Bake for 20 minutes or until top is golden brown.
Combine flour, salt, and pepper. Dredge roast in flour mixture. Save remaining flour mixture for gravy. Heat oil in large skillet or frying pan, and sear roast on all sides until well browned. In crockpot, layer vegetables, ale, and beef broth on the bottom, then meat, then honey, then onions, garlic, and thyme. Cook on low for 8-10 hours, or on high 4-5 hours. (Alternatively, roast in a 375°F oven for 2 1/2 hrs or until meat is very tender.). Mix water and reserved flour in bowl. Drain juices from crockpot into a saucepan. Bring to a boil, then add flour slurry. Cook on medium-high heat until thick and bubbly.
Lightly smash the peeled garlic to let out the flavour when frying. Heat oil & sauteed garlic till fragrant. Drain & throw the garlic into a pot of boiling water. Rinse anchovies. Using the oil from garlic, fry the anchovies till you can smell the aroma. Be careful not to burn it. Add into pot, together with the scented oil. Cover & simmer for 30 minutes Cut off spinach roots. Separate stalks & leaves, & rinse thoroughly to remove any sand residue. Add stalk to soup & continue to simmer for 20 minutes Finally, throw in the leaves & simmer for another 5 minutes Add seasonings & serve piping hot. * Don't worry about the veg turning brown as it's important for the stalk to be really soft so it melts in your mouth :).
Beat the eggs with a whisk, adding soy sauce and chicken broth. Heat a tablespoon or 2 of oil in a 5-quart or large saute pan or wok, rolling the oil around to coat bottom and sides. When the oil is very hot, pour half of the egg mixture in so that it coats the bottom; it should look like you are making a giant pancake. Decrease heat to med-low and cook thoroughly, flipping once. Remove from pan and cut the egg into long, thin strips. In the same pan, add a little more oil and saute the onion and green pepper over med-low heat until the onion is soft and translucent. Decrease heat to low and add the minced garlic; continue to cook for 1-2 minutes more; don't let the garlic brown. Add in the rice and a little more oil; fry for about 5 minutes, stirring often. Add in some chicken stock, enough to flavor the rice, but not enough to make it soupy. Add the rest of the scrambled eggs and a dash or two of soy sauce; add in the diced lechon and stir sparingly; continue cooking 5 minutes. Gently fold in the green onions, green peas, and egg strips. Remove from heat, cover, and let stand for a minute or two; serve hot.
Mix the graham cracker crumbs and the coconut. Melt the butter. Stir in the skor chips and chocolate chips. Add the mixture to the graham mixture and blend completely. Press graham mixture into a greased 9" x 13" pan. Sift the dream whip, icing sugar and cocoa and mix completely. Cream the cream cheese with 2 tsp vanilla and 1/4 cup milk. Add 1 c milk and the dream whip mixture. Mix until blended and then beat with an electric mixer on high until light and fluffy. Spread over cooled graham crust. Refrigerate at least 1 hour before use.
Preheat Oven to 325. In a 9x12 pan layer or "dump" ingredients in order listed: Strawberry Pie Filling, Blueberries, Cake Mix, Melted Butter. Bake at 325 for 45 minutes or until top is a light golden brown. Serve warm.
For Crust: Mix flour and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle ice water, 1 tablespoon at a time. Toss quickly with a fork, just until dough holds together when pressed into a ball, adding more ice water as needed. Divide dough in half. Shape each half into a flattened round, wrap in plastic wrap and chill 30 minutes before rolling out. For Filling: In large bowl, combine apples and raisins. In small bowl, combine sugar, flour, cinnamon, mace and salt. Add to apples and raisins. Toss lightly to combine. Roll out 1st half of pastry on lightly floured board. Fit into a 9 inch pie plate. Fill with apple mixture. Roll out second half of pastry and fit over apples. Moisten rim of bottom crust, press 2 crust together, turn under and crimp edge. Cut 2-3 slits in top crust. Place on baking sheet in pre heated 425 degree oven. Bake 45-50 minutes or until crust is golden brown and filling bubbles. Cool. GLAZE: Mix confectioners sugar and lemon juice and 3 teaspoons of milk, stir until smooth. Add the 4th teaspoon of milk only if needed to make glaze of spreading consistenecy. Spread over top crust of pie. ENJOY.
Melt butter in heavy large skillet over medium heat. Add onions, bell peppers, all chiles, sage and oregano. Saute until vegetables are tender. Transfer to a bowl with corn bread. Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock. Add tamales at the end and do not break up. Salt and pepper to taste. If stuffing is too dry, add a little melted butter. Place dressing in a buttered 9-inch-by-13-inchbaking pan. Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes. Remove foil and bake another 15 minutes, until brown.
Combine 3 cups flour and yeast in a large bowl. Heat milk, sugar, salt and butter until butter melts, and stir into dry ingredients in bowl along with soup, sour cream, chives and tarragon. Beat in more flour, gradually, until dough becomes too stiff to stir. Turn out onto floured surface and knead 5 to 8 minutes, adding only as much flour as needed to produce a dough that is smooth, elastic and just past the point of being sticky. Put in a large oiled bowl, and cover with plastic wrap. Allow to rise in a warm place until doubled in bulk (about 1 hour). Punch down, and divide in half to make 2 loaves. Pre-heat oven to 375F (400 at 6000 ft). Place loaves in well greased pans, cover and let rise until doubled in bulk (about 30 minutes). Bake bread in the center of the oven for 30 minutes, or until browned and hollow sounding when tapped (May have to cover with foil tent the last 10 minutes to prevent excessive browning). Brush hot loaves with butter. Remove from pans and place on rack to cool.
Preheat oven to 400'. Line a baking sheet with foil and spray with Pam cooking spray. Cut potatoes into 1/2 inch sticks and place on foil. Spray again with Pam. Bake in oven for 30 minutes or until brown and crispy. Season with salt and pepper lightly. Meanwhile, in a shallow bowl, lightly beat egg set aside. On wax paper combine cornmeal, parsley and salt and pepper. Dip catfish into egg than into cormeal mixture, coat lightly. Place on another lined baking sheet, lightly greased. Bake 10-15 minutes each side. Serve with baked potatoes sticks and lemon wedges.
Preheat oven to 425°. Cut each potato lengthwise into 8 wedges. (I peeled mine, but the original directions did not indicate this). Line a large rimmed baking sheet with parchment paper. Toss potatoes with oil, sugar, chili powder, salt, and ground pepper, until coated. Place sweet potatoes, cut sides down, on baking sheet. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.
Heat oven to 350 degrees. Lightly grease large baking sheet. (I lightly dust with cornmeal to avoid sticking). Stir together flour, baking powder and salt on sheet of waxed paper. Beat butter and sugar in bowl until creamy. Beat in egg, yolk and vanilla. Gradually beat flour mixture into butter mixture until smooth. Stir in almonds, ginger and orange rind. On floured board or cloth, with floured hands, roll dough into cylinder about 1 1/2 inches in diameter. Transfer to large baking sheet. Bake in 350 degree oven 25 to 30 minutes or until wooden pick inserted in center comes our clean. Remove to wire rack; cool 20 minutes. Using thin serrated knife, cut roll diagonally into 1/2 inch wide pieces, about 3 to 4 inches long. Line baking sheet with parchment paper, and place pieces onto prepared sheet. Bake in 350 degree oven for 10 to 15 minute, until golden brown. Cool on rack. Melt chocolate in top of double boiler over hot water. Dip biscotti ends in chocolate; shake off excess. Place biscotti on waxed paper until firm.