HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a shallow pan and fry the onion, leek, celery and garlic until soft. Add the tablespoon of flour and cook for 1 minute then add the wine and cook on medium heat until the mixture thickens. Grind 4oz of the brazil nuts finely and roughly chopped the remainder. Put these in a bowl with the hazelnuts, breadcrumbs and rolled oats. Add the onion mixture, the yoghurt and seasoning. Mix well then fill a prelined loaf tin and cover with foil. Cook at 175C for 50mins - 1 hour. Remove from the tin and serve with roast potatoes and vegetables.
In a medium mixer bowl beat the first 1/3 cup sugar, butter or shortening, and 1/4 tsp vanilla on medium speed of electric mixer till combined. Blend in flour and salt till crumbly. Pat onto the bottom of a 9" springfor pan. Set aside. Place apple slices in a single layer in a shallow baking pan. Cover w/foil. Bake in a 400 degree over for 15 minutes. Meanwhile, for filling, in a large mixer bowl beat the cream cheese, the 1/2 cup sugar and the 1/2 tsp vanilla with an electric mixer till fluffy. Add the eggs all at once, beating on low speed just till combined. Pour into dough-lined pan. Arrange warm apples slices atop filling. Combine the remaining 1/3 cup sugar and cinnamon. Sprinkle filling with the sugar mixture and the almonds. Bake in a 400 degree oven for 40 minutes or till golden. Cool. Remove sides and place cake on serving plate. Cover; chill for 4 to 24 hours before serving.
In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth. Turn sugar mixture out onto a work surface lightly dusted with confectioners' sugar; knead until smooth and satiny. Divide mixture into thirds: Tint one pastel pink (2 drops red color), one pastel green (2 drops green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out. Line 2 baking sheets with nonstick foil. Lightly dust work surface with confectioners' sugar. Working with one color at a time, roll out 1&#8260;4 cupfuls of the mint mixture, using your fingers, into a 1/2-in.-thick rope. Cut rope into 1/2- to 3/4-in. pillows. Transfer mints to prepared baking sheet with a spatula (be careful-mints are soft and will squish easily). Repeat with remaining mint mixture. Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers. Can be stored in an airtight container at cool room temperature up to 2 weeks, or keep in refrigerator up to 1 month.
Remove stems from chiles; do not remove seeds. Set chiles on burner of stove to roast; peel skin when cool and set aside. Remove paper husks from tomatillos. Place in medium saucepan. Add cold water to cover. Bring to a boil; drain. Place chiles, tomatillos, chopped onion and garlic, and cilantro in blender. Blend for 2 to 3 minutes. Turn into medium bowl. Add salt to taste. NOTE: Use immediately or cover and refrigerate overnight for richer taste.
Soak bamboo skewers in water for at least 30 minutes. In a small saucepan combine jelly, garlic, lime juice, Worcestershire, jalapeno and chilies. Cook over medium heat until jelly melts. Thread shrimp onto skewers, about 4 per skewer if using large shrimp. Brush both sides of shrimp with jelly mixture and place on a tray to marinate for 30 minutes. Preheat grill on high and sprinkle shrimp with salt on both sides. Grill shrimp for 3 minutes per side, brushing with marinade again before turning. Reduce time for smaller shrimp. Place remaining sauce in a serving dish for dipping. Prep time includes time to marinate but not to soak the skewers.
Spray large, heavy skillet with nonstick cooking spray. In skillet set over medium-high heat, brown ground beef; drain if necessary. Add garlic, sherry, soy sauce, sesame oil, chili paste, five-spice powder, white part of green onions, water chestnuts and minced chile. Turn down heat and simmer about 10 minutes. Add cornstarch-water mixture to beef mixture and stir until it thickens slightly. Add green part of green onions and cook just until heated through (onion tops will lose their bright green color if cooked too long). Separate lettuce leaves, wash and pat dry. Arrange lettuce cups on platter and serve alongside beef mixture. Serve with my Sweet Soy Dipping Sauce (#144178) A must-have for the lettuce wraps !
Stir together sugar and cocoa in microwave-safe 2 cup measure. Add water; stir until well blended. Microwave at HIGH (100%) 30 to 45 seconds or until mixture boils. Add whipping cream; stir until well blended. Microwave at HIGH 1 to 1-1/2 minutes or until hot. Combine cocoa mixture and coffee. Serve immediately.
Add beans to slow cooker. In a saute pan over med-high heat, add vegetable oil. Add in onion, celery, and carrots; saute for about 10 minutes until lightly browned. Transfer mixture to the slow cooker and add in chicken stock and ham hock. Cover and cook on low for 5-7 hours. Remove the ham hock and strip it of as much fat as you can; return the meat to the pot and cook for 1 hour, until the beans are very tender. If needed, season to taste with salt and pepper. Serve hot, garnished with parsley.
Sprinkle steaks with dried onion, 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the steaks and decrease heat to medium. Cook, turning once, until desired doneness, 3 to 6 minutes per side for med-rare. Transfer the steaks to a plate; tent with foil. Position a rack in upper third of oven; preheat broiler. Add the remaining 1 tablespoon oil to the pan. Add onions and sherry, cover and cook over med-high heat, stirring occasionally, until the onions are tender and golden brown and the liquid has evaporated, 10-12 minutes. Sprinkle flour over the onions and stir to coat. Add broth, thyme and the remaining 1/4 teaspoon salt; cook until bubbling and thickened, about 1 minute more. Remove from the heat and return the steaks and any accumulated juice to the pan. Pile up some of the onions on top of the steaks. Top each steak with a slice of baguette and some cheese. Transfer the pan to the oven and broil until the cheese is melted and bubbling, about 2 minutes. Serve the steaks with the onions and sauce.
Heat the oil in a wok and stir-fry the chicken, pepper and baby sweetcorn. Add the chicken broth and stir until chicken is cooked through. Add the eggs and stir until scrambled. Add the cilantro, soy sauce, noodles, sesame oil and Tabasco. Garnish with a handful of coriander to serve.
Bring water to a boil and add buckwheat, simmer for 20 minutes. Defrost spinach and drain well. Put spinach and dill in a food processor until well mixed. Add feta, pepper, lemon juice, and oil and mix. Add cooked buckwheat, mix again. Saute onion and garlic in butter and oil until slightly browned; add garlic salt. Add to spinach mixture; mix. Brush sheets of phyllo dough with oil. Place 3 sheets into an 8-12 inch pan. Fill with spinach mixture. Place last sheet on top, brush with oil slightly. Cover with tin foil, bake for 35 minutes at 375°F. Take foil off, continue baking until browned, 5-10 minutes.
Boil rice until just cooked. Drain, and add butter, eggs, salt, and pepper. Press mixture into a baking dish, creating the base. Cover rice with the canned fish. Melt butter in microwave. Add flour & curry powder, microwave for 30 seconds. Slowly add milk, whisking to keep it smooth. Add mayonnaise. Microwave for 3 minutes, whisk, and microwave for a further 2 minutes. Add lemon juice and parsley. Microwave 1 minute. Add eggs, stirring well. Set aside to cool fora couple of minutes. Pour the sauce over the fish, top with grated cheese. Bake in a moderate oven for 30 minutes, or until cheese browns.
1. Preheat oven to 375. 2. Mix flours with baking soda and salt in a bowl and set aside. Again, if you can't find bread or pastry flour you can use all-purpose flour. 3. In a large bowl, combine butter, sugars and pudding mix. 4. Beat until smooth and creamy. 5. Beat in eggs and vanilla; gradually add flour mixture. 6. Stir in chocolate chips. 7. Chill the dough for a half hour in the refrigerator. 8. Drop by teaspoon full on a non greased cookie sheet, flatten a little if desired. 9. Bake at 375 for 8-10 minutes. DO NOT OVERBAKE-bake until they look like they may not quite be done. They will cook further on the cookie sheet once you take them out. 10. Let sit on cookie sheet for 2 or 3 minutes, just long enough for them to be able to be transported to a wire cookie cooling sheet. 11. Parchment paper can also be used and placed on top of the cookie sheet if you find that your cookies keep coming out too crispy.
Mix all ingredients together in large bowl. Add more bread crumbs if necessary. Should form a firm ball. Add salt and pepper to taste. Shape into six patties, not too thin. Pan-fry, broil, or grill inside or out until lightly browned and cooked through, about 5 minutes per side.
Prepare carrots: wash, peel and coarsely chop about 2 lbs of carrots. Boil in water until tender, usually about 20 minutes. Drain water from carrots then mash. Allow to cool to room temperature, or refrigerate if you are going to prepare the cookie batter later. Measure 2 cups of carrots for recipe. Preheat oven to 375 f degrees. Sift together the flour, baking powder and salt in a medium bowl and set aside. Cream together sugar, shortening, eggs, vanilla and lemon extracts with a mixer in a large mixing bowl. Add in combined flour, baking powder and salt until incorporated (do not over mix). Add cooled mashed carrots and mix in, taking care not to over mix. Drop cookie dough by tablespoons onto ungreased or parchment lined cookie sheet, at least 1 inch apart. Bake in 375 f. degree oven for 8-10 minutes, until the surface looks dry. They will not be browned. Cool on a rack until completely cool. While the cookies are cooling, prepare the frosting:. Mix the powdered sugar with the butter then add the orange juice a tablespoon at a time until desired consistency. Frost cookies. Store cookies in the refrigerator with layers separated by waxed paper. Enjoy!
Combine all ingredients except greens and whisk until smooth or blend at low speed. Chill. When ready to serve, put 2 cups greens on each salad dish and top with dressing.
Mix maple syrup and dijon mustard. Place aluminium foil in a baking sheet, place salmons on top. Rub sauce (do no use all) on salmon. Bake at 350 degrees. After 5 minutes open oven and rub more sauce into salmon (this will make it juicy). Bake for additional 5 minutes or until ready. All done, enjoy.
Preheat oven to 350. Saute onion and garlic in olive oil until soft, about 3-4 minutes. Add chicken broth, rice, bay leaf, salt, pepper and thyme. Cover and simmer for 20 minutes. Remove bay leaf and stir in tomato and green beans. Spread in bottom of greased 8 x 8" baking dish. Top with hens. Pour brandy over hens and sprinkle with poultry seasoning, salt and pepper. Bake, uncovered for 50-60 minutes or until hens are cooked through and skin is browned. If rice gets too dry add a bit of chicken broth.
Place strawberries in container of an electric blender; cover and process until smooth. Combine strawberry puree, grape juice, and sparkling water in a large pitcher; stir well. Serve immediately.
Break spaghetti in half or thirds, and cook spaghetti and drain. Mix with rest of ingredients EXCEPT cheese. Spread in large, sprayed pan. Distribute cheese over top. Bake at 350 covered for 45 minutes, uncovered for 15 minutes.
Mix all ingredients together, excluding the milk. Pour into an ice cream freezer, then fill with the chocolate milk. Run till frozen.
Place brine ingredients, water through bay leaves, in a large plastic juice container. I like to mix the brine ahead of time in a giant plastic container to be sure the sugar and salt dissolve. I usually do this the night before, and refrigerate. Line a large stockpot or roasting pan with a plastic garbage bag, large enough to fit the roast and the liquid. Place pork roast in bag, and pour brine mixture over the meat. Tie the bag tightly at the top, so that the entire roast is submerged in the liquid. Refrigerate for 6 hours (I flipped it once after 3 hours) Remove pork from the brine, and pat dry with paper towels. Preheat oven to 400 degrees. Note about the roast: I find better results if the fat layer is left on. Please do not over trim this part, or roast will become too dry. Season entire roast generously with salt and pepper. Lay the fresh rosemary sprigs over top, and tie the roast with butcher's twine, securing the meat a bit more snugly to the bone, which will help it hold it's shape and cook evenly. Coat roasting pan with olive oil and set over two burners over high heat, until oil is almost smoking. Sear the pork, fat side down until it has a nice caramelized color. Repeat this for all sides of the roast. This should be about 10-15 minutes. Add the halved carrots, onion, garlic, shallots and a few more sprigs of rosemary to the pan. Place roast in oven, and cook until a meat thermometer inserted into the thickest part registers 150 degrees (about 1 1/2-1 hour 45 minutes) For the peaches: If fresh peaches are available, wisk together balsamic vinegar, honey, mustard seeds (if using), rosemary, and 1/4 cup olive oil. If fresh peaches are not available, used the canned, omit the honey in the marinade. You may use a bit of the reserved peach juice to taste instead Place peaches in roasting pan, and pour marinade over them. Give them a toss with your hands and place cut side down. Roast in oven for about 15 minutes, or until the fresh peaches are soft. When pork is finished, remove it to a cutting board, and let rest while you make the sauce. Remove aromatics and vegetable from the roasting pan, and set it back up on the stove on medium heat. Deglaze the pan with the apple juice, and scrape up the browned pieces stuck to the bottom. Let this simmer and reduce by about a third. Add salt and pepper to taste, and wisk in butter. Remove twine from the roast, carve slices, and serve with sauce and roasted peaches.
In large bowl toss potatoes with lemon juice. Grate onion; squeeze out liquid and discard. Add grated onion to bowl with potatoes. Mix in remaining ingredients except oil. Heat 1/2 inch oil in large skillet over medium-high heat. Portion 1/4-cup measures of potato mixture into hot oil, spacing apart. Cook until golden brown, about 3 minutes on each side, turning once. Drain on paper towels. Keep hot on baking sheet in 325 degree oven. Repeat with remaining potato mixture, adding oil to skillet, as needed. Serve with applesauce, if desired.
In a medium saucepan, heat the oil over medium heat. Add the onion, celery, bell pepper, and garlic and cook, covered, until vegetables are lightly browned, about 10 minutes. Add the tomatoes with their juices, green chiles, Worcestershire sauce, parsley, paprika, oregano, and pepper and bring to a simmer. Reduce the heat to low and simmer, uncovered, until slightly thickened and the tomato juices are almost evaporated, about 30 minutes Stir in the hot sauce. Serve the sauce hot, warm, or at room temperature.
Combine mustard seeds, celery seeds, bay leaf, peppercorns, hot sauce, vinegar, sugar, salt, garlic and water in a saucepan. Place over medium-high heat until boiling, reduce to a simmer, and maintain for 3 minutes. Turn off heat and add ice. Cut pork butt into 2" cubes. Place in a large zip top bag. When the brine is cool, pour it in as well. Press out as much air as possible and seal the bag. Refrigerate for a minimum of 3 days, turning bag a couple of times a day. Keeps 2 weeks in the refrigerator; after that, drain and freeze. Note that this is NOT edible as is; it still has to be cooked!
In a large saute pan over medium-high heat, add the oil. Then add in the onion; saute for about 5 minutes, just until soft. Add in the garlic; saute for 2 minutes. Transfer mixture to a slow cooker; add in loganberry wine, vinegar, loganberries, brown sugar, Worcestershire sauce, and pepper flakes; stir well. Cover and cook on LOW for 6-8 hours, until thickened. A few minutes before serving stir in the lemon juice and salt to taste. Tightly covered, the sauce will keep for 2 weeks in the refrigerator.
Mix 1/2 cup milk, mustard, salt and dill weed in a sauce pan, stir and warm over medium heat. Mix the cornstarch with a tbsp of milk to dissolve it. Add cornstarch to the milk, stir and bring to a slow boil, lower heat and continue to cook for 2 minutes. Just before serving stir in lemon juice.
Add the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute until golden, not brown. Add the bacon strips, stir well and turn off the heat. Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm becahmel sauce, pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan. Sauce: In a heavy non-aluminum pot, melt butter and flour and cook on moderate heat for 2 minutes, stirring constantly with wire whisk. Do not allow the roux to color more than blond. Add milk (no skim or low-fat) and bring to just below the boiling point. Remove from heat immediately and keep warm.
In a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 10 minutes (set a timer!) - NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 10 minutes are up! Using a heavy duty mixer, combine the dry ingredients. In a separate mixing bowl, whisk together the eggs, oil, and vinegar. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then add the yeast mixture. Using your mixer's low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for about 2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.). Pour dough into a parchment lined and well greased 9 x 5" bread pan and cover with plastic wrap. Allow to rise for 45-60 minutes (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When the dough is just starting to crest the top of the pan, bake for 30 minutes in a preheated 375 degrees (F) oven. Remove loaf from pan and allow it to cool on a wire rack. Enjoy it!
Combine 2 tbsp flour, sugar, salt and pepper in a large bowl and whisk the tomato juice until smooth. Set aside. Combine beef and next 5 ingredients in a crockpot and add tomato juice mixture over top. Cover and cook on HIGH for 5 1/2 hours or until beef is tender. Whisk together 2 tablespoons hot water and remaining 2 tablespoons flour until smooth. Add to crockpot and stir until blended. Cover and cook 30 more minutes.
Add all the ingredients to a blender and blend until smooth. I used my "Magic Bullet" and it worked just fine. Depending on your blender or processor, you might have some cashew lumps, which you can always strain out if you want to. Heat gently and toss with steamed broccoli or cooked pasta -- or anything you like!
Heat oil in a large skillet over medium heat. Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min). Add sauteed veggies to slow cooker. Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron. Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed. Stir in the peas, peppers and lemon juice using a fork. Cover and cook on high for 15 minutes until hot and peppers are tender. Sprinkle with parsley.
Boil the Adzuki beans until they are slightly soft. Drain the water and rinse the beans, place them back in a large pot. Chop up the carrots, celery, and onions, and place them in the pot with the beans. Add the rest of the ingredients (spices, pork, water), except the sherry. Mix the ingredients. Cover and bring to a boil. Reduce heat and cook just under a boil for 2 to 3 hours (until beans are very soft, soup is thick and vegetables have thoroughly cooked). Before serving, add the sherry and stir. I like a particularly thick,"stew like" soup. If you want a thinner soup, just add more water! Also, I tend to add my spices liberally- just season to taste! The pork is mainly to give flavour, so get something with a little fat on it! Note: Adzuki beans are Japanese beans. You can substitute with other beans, but the cooking time may vary.
Whisk together Eaglebrand, sour cream, juice concentrate, egg& vanilla;pour into pie crust. Bake in a pre-heated 350 degree oven for 25-30 mins. or until center is set. Cool. Saute apples in butter until tender; arrange on top of baked pie. Spoon preserves over apples to glaze. Chill thoroughly.
After cleaning the ancho peppers cut them into small pieces (use scissors) and pour boiling water over them and soak for 1 hour or until they are pliable Adobo Sauce: In a blender or food processor place the onion, tomatoe sauce, vinegar, flour, oregano, cumin, garlic and adobo peppers (or chili), season with a bit of salt and process until smooth Pour the sauce in a skillet. Place chops in the sauce, turn over to coat the chops. Simmer covered for apprx 45 minutes or until the chops are tender. If using garnish arrand the chops on a platter on lettuce lettuce leaves and decorate with sliced avacado, radish roses and a bit of sour cream.
Open all cans of veggies. Drain the green beans and cut in half and put into a large bow. Then drain and rinse kidney beans and add to bowl. Drain the corn and add to the bowl too. Once all the canned veggies are in the bowl, and the celery, onion and peppers, set aside. In a microwave safe bowl combine vinegar, sugar, oil, pepper (add more or less per your taste) and salt. Mix and heat in microwave (30 secs at a time) to heat to disolve the sugar. Stir and place in freezer for about 5 to 8 mins, just to cool the liquid. Once the liquid mixture is cool, stir and pour over the veggies in large bowl. Cover and marinate at least 8 hours stirring as often as possible. COOK TIME is Marinate/Chill Time. This is GREAT but it must marinate at least 8 hours (0vernight is what I do). Serve w/a slotted spoon as there is a lot for juice.
Preheat oven to 325 degrees. In a large bowl, cream butter and sugar with electric mixer. Scrape sides of the bowl. Add lemon juice, zest and flour and mix thoroughly on low speed. Shape level tablespoons of dough into logs on ungreased cookie sheet. Bake 15-20 minutes until cookie spreads and is very light brown in color. Cookies may be dipped in soft lemon frosting or melted chocolate on one end. Chill to set chocolate or frosting.
Preheat oven to 180C. Put lamb, potatoes, olive oil, cumin seeds, salt and pepper in a large plastic bag and jiggle it about till it's well mixed. I use the bag the lamb came from the butcher inches You can do this in a dish but then you have to wash the dish and your hands. Pour it all into a large casserole dish or dutch oven with the water. Slice the tomatoes and overlap them on top, they stop the meat drying out. Sprinkle salt on the tomatoes. You can also add shredded parsley or lemon zest now if you want to. Top the whole thing with little pats of butter, put the lid on the pot, and place in oven for 1 1/2-2 hours Swish the pan every half hour to rewet the ingredients. If it's still watery, take the lid off and return to the oven for another half hour.
Rinse roast and pat dry. Cut a 1"deep cavity in the shape of an "X" on top of roast (do not cut all the way through raost). Dredge roast in flour; shake off excess. Cook roast in hot oil in a Dutch oven over medium-high heat 1-2 minutes on each side, or until lightly browned. Place raost in a 6 quart slow cooker. Stuf cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, balsamic vinegar, and Wrocestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker. Cover, and cook on LOW for 7-8 hours or until fork tender. Shred roast using two forks. Season with salt to taste.