HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large stock pot, add Italian sausage, onion, and garlic. Cook over medium heat until sausage is cooked through, and onion is opaque. Add broth and next seven ingredients, stir well and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat, stir in parsley. Serve with parmesan cheese. Crockpot method: In a medium skillet, saute sausage, onion, and garlic, until sausage is cooked through. Add to 3 quart crock pot with all ingredients excetp parsley and cheese. Cook on low six hours, or high for three. Stir in parsley before serving, garnish individual bowls with cheese.
Preheat oven to 350°F. Grease and flour 3 round 8-inch cake pans. Separate the cherries from the syrup by placing in a kitchen strainer over a bowl. Reserve 1/2 cup of the syrup. In a large mixing bowl, add cake mix, buttermilk, 1/2 cup cherry syrup, melted butter, eggs and vanilla. Blend with an electric mixer until the batter is combined. Divide the batter evenly between the prepared pans. Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes. Remove the pans from the oven and allow to cool for 10 minutes. Remove the cakes from the pans and cool completely for 30 minutes. Place the white chocolate in a small glass bowl. Microwave on high for 1 minute. Remove from microwave and stir until smooth. Place the cream cheese and butter in mixing bowl. Beat until well combined. Add the melted white chocolate, vanilla and 2 1/2 cups of the confectioners' sugar. Blend on low speed until the sugar is incorporated. Add the additional sugar and blend until the frosting is fluffy. To Frost: Place one cake layer on a serving platter and spread with frosting, top with Cherries. Place the second layer on the first and frost. Place the third cake layer on top and frost top and sides of cake. Sprinkle and gently press coconut over entire cake.
Mince ginger, lemongrass, chillies and garlic with a touch of salt in a processor to make a paste. Stir fry the paste in half the oil in a wok over a very high heat for about a minute or so. Briefly pulse the chicken breasts until coarse minced but not mushy. Tip the remaining oil into the wok with the chicken, toss through and stir fry until brown, then stir in the sugar and fish sauce, and fry until things look sticky and a little caramelised. Take off the heat and toss through all the remaining ingredients and serve with crunchy leaves, and extra lemon or lime wedges to squeeze over. Tip: To make toasted rice, toast 2 tbsp uncooked rice in a heavy pot until golden brown all over. Keep shaking the pan so that it doesn't burn. Cool and whizz to a fine powder in a coffee grinder or spice mill.
Finely slice the cabbage and radish. Place in a large bowl. Add the torn mint leaves and finely chopped red onion. Set aside. In a small bowl, add all of the dressing ingredients. Whisk until smooth. Pour the dressing over the salad/ cabbage mixture and gently toss to combine. Set the salad aside for at least 5 minutes before serving.
Mix all ingredients together and chill 1 hour to overnight. Do additional mayo or olive oil just before serving if extra creaminess is desired.
Preheat oven to 350°. Grease baking sheets; set aside. In medium bowl, combine oats, flour, cinnamon, baking soda, and nutmeg; set aside. In large bowl, with electric mixer, beat brown sugar, Hellmann's(R) or Best Foods(R) Real Mayonnaise, egg and vanilla 2 minutes. Gradually beat in oat mixture until blended. Stir in raisins. On prepared baking sheets, drop dough by level tablespoonfuls, 3-inches apart. Bake 10 minutes or until golden. On wire rack, cool 2 minutes; remove from sheets and cool completely.
Heat oven to 350 degrees F. Grease a 9x5-inch loaf pan. In a large bowl, mix together the flour, baking powder and salt. Using your fingers, mix the shredded butter into the flour until the mixture resembles coarse bread crumbs. Reserve 1/4 cup shredded cheese for the topping and set aside. Mix the remaining cheese, the shredded apple, and the rosemary into the flour mixture. Stir in the eggs until the batter is evenly blended (The batter will be thick and dense). Fill the pan with the batter. Bake for 45 minutes Mix together the topping ingredients. Spread the topping ingredients over the loaf and bake until a skewer inserted in the loaf comes out clean, about 20 minutes. Let the loaf rest in the pan 10 minutes, then unmold the load and let cool on a wire rack.
Simmer the carrots 5-10 minutes in lightly salted water; drain and set aside. Heat the olive oil in a frying pan on medium heat. Add the carrots, harrisa, garlic, salt, and caraway; cook about 3 minutes. Mix in parsley and remove from heat. Transfer to serving bowl and toss with lemon juice and pepper. Top with olives, sliced eggs, and tuna if using.
For streusel topping: Combine nuts, brown sugar, cornmeal, flour, cinnamon, and nutmeg in food processor and pulse on/off until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.). For filling: Position rack in center of oven and preheat to 375 degrees. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg, and cloves in a small bowl. Sprinkle mixture over apples and toss to coat. Transfer filling to prepared crust. Sprinkle streusel topping over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly. Serve pie slightly warm or at room temperature (and definitely with some vanilla ice cream!).
Soak the salt cod in cold water a minimum of 24 hours, changing water as often as possible. Rinse before using. In a large pot, cover the soaked, rinsed cod with fresh cold water. Add garlic cloves and bay leaves. Bring to a boil and reduce heat to low. Simmer until the fish flakes to the touch. Drain off the water and let fish cool. Discard bay leaves and garlic cloves. When fish is cool, separate into small flakes. Set aside. Preheat oven to 375°F (190°C). Cook leeks gently in 1/4 cup butter and 1/4 cup olive oil until soft, seasoning lightly with salt, cayenne and black pepper. Add to the flaked cod and toss together gently. Set aside. Prepare a bechamel sauce by using a wooden spoon to blend second 1/4 (50 mL) cup butter with flour over medium heat. Whisk in milk gradually, stirring constantly until bechamel sauce is thick and smooth. Remove from heat; cool slightly. Mix together bechamel sauce, Gruyere, leek and cod mixture. Pour into a 3 or 4 cup heat-proof buttered baking dish, dot with butter and bake in preheated oven for 15 to 20 minutes. Gratin should be crisp, golden and bubbling. Garnish with black olives and a sprig of Italian parsley, if desired. Serve with toasted baguette or crisp flatbreads.
In a serving glass or mug, combine hot espresso, half-and-half, caramel syrup and cinnamon syrup. Stir gently to combine. Garnish with whipped cream and cinnamon stick, if desired. Serve immediately.
Pre-heat oven to 200C/400°F. Saute carrots in the olive oil until starting to get tender. Add in the onions and saute for a minute or two then add the meat. Season with black pepper and thyme. Cook until browned then drain fat. Add the butter and peas. Sprinkle with flour and stir through. Add tomato paste, wine and Worcestershire sauce. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste. Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using. Bake for about 20 minutes or until the potato is nice and browned on top. Serve as is or with some crusty bread to mop up that yummy sauce!
Heat oil in dutch oven or large deep skilled (with lid) over her heat. Add chicken and cook until browned. Reduce head to medium. Add brown sugar, soy sauce, and crushed red pepper. Stir until chicken is glazed and cooked through. Remove chicken from pan to serving bowl and set aside. Pour chicken broth and 2-1/4 cups water into skillet. Add rice, cinamon, cardamom, and coriander. Cover and bring to boil. Reduce heat to low and simmer until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Stir in chicken, raisins, green onion and parsley. Cover and let stand for 5 minutes. Serve hot and make 8 cups.
Slice lemons and place in a large bowl. Add sugar and pour boiling water over all. Stir until sugar is dissolved, squashing lemon slices with back of spoon as you stir. Let sit until cool enough to handle. By hand, squeeze lemon slices and discard. Stir mixture to make sure well combined and all sugar is dissolved. Pour into a gallon container and fill with cold water (you can strain first if you like to get rid of the seeds). Serve over ice and ENJOY!
Heat a grill or large nonstick skillet over med-high heat. Place meat in a bowl; add in shallots, sage, parsley, chopped garlic, Worcestershire, grill seasoning, and a healthy drizzle of olive oil; mix gently but thoroughly. Score mixture into 4 quarters; for each portion into 1-inch thick patties. Cook the patties for 5-6 minutes on each side. Place the cheese on top of the patties in the last 2 minutes of cooking time and loosely tent the pan with foil to melt the cheese. While the burgers cook, heat a skillet over med-high heat; add in 2 tablespoons olive oil and the butter; when the butter melts, add 3/4 of the sliced onions and the sliced mushrooms; cook about 8-10 minutes, until the mushrooms are a deep brown, stirring often. Season the mushrooms with salt and pepper after they brown. Add in the Marsala; cook it down to glaze the mushrooms with its flavor; remove pan from heat. Brown the split rolls under the broiler and rub lightly with the cracked garlic. Drizzle the rolls lightly with olive oil and top with cheese covered burgers and a pile of Marsala mushrooms. Set roll tops in place and serve.
Combine ingredients in a jar with tight fitting lid. Cover jar and let stand 4 weeks. Mixture will turn amber colored in a day or two. Shake every couple days and store out of direct light and heat. When bottle is 1/4 full add three to four more beans and more alcohol. Let stand for another week before using. Seeds may float in the syrupy liquid but unless you are giving the finished product as a gift, don't remove them-they only add to the flavor. Use one-forth to one-third the amount called for in most recipes as this has a very strong vanilla flavor. The vanilla beans are good as long as they have a vanilla scent. When they have lost their scent, discard and replace with fresh beans. The beans can be removed from the alcohol and scraped or chopped and use them in recipes in place of the extract if you want a strong vanilla flavor.
I roast 4 boneless, skinless chicken breasts for this recipe. Season the chicken with pepper, garlic powder and seasoned salt before roasting. I use my grill and place them on my rotiserie, keeping the temperature between 250-300 until juices run clear. Let the chicken cool, and use a fork or other utinsel to shred the chicken. Of coarse, any store bought already roasted chicken will do just fine. Brush tomatillos and garlic with 1 tbsp olive oil. Roast Tomatillos on the grill, until slightly charred. Once they pop and release water, remove. Cut the top of the garlic to expose cloves and drizzle with olive oil, wrap in foil and roast on the grill or oven (on a baking sheet) for 10-20 minutes turning often. until slightly charred. Peel the garlic simply by squeezing the clove, the garlic should "slide" right out of the peel. In a large pot, saute onions in in olive oil over medium heat until semi soft (about 5 to 8 minutes) stirring often. Stir in the chiles, tomatillos, garlic, broth and the 2 corn tortillias that were sliced. Bring to a boil and reduce heat to simmer. simmer for 10 minutes, stirring often. Remove from heat. stir in cilantro and salt. In small batches, place in food processor or blender and pulse until sauce is smooth, but still a bit chunky. stir in sour cream. Stir in shredded chicken. In a 13x9 baking dish, place just enough mixture to cover the bottom, add enough cheese to cover the sauce and then a layer tortillas on top of the mixture, repeat. Top your creation with the remaining mixture and the remaining cheese. Bake at 350 degrees for 25-30 minutes until cheese begins to slightly brown.
Beat the butter and sugar with an electric mixer until very light and fluffy, about 2 minutes. Add the zest and mix well. Beat in the egg yolks, one at a time. Grind the coriander seeds to a fine dust. Combine with the nutmeg, salt, flour and cornmeal. Add to the butter mixture. Beat in the sherry, bourbon and brandy. Whip the egg whites (salt and cream of tartar help stabilize them) until soft peaks form. Fold one-third of the egg whites into the batter to lighten. Fold in remaining egg whites. Pour into a greased 9-inch loaf pan. (If your loaf pan is 7 inches, you'll have enough batter left for a large muffin or two). Bake at 325 for 90 minutes. Cool slightly in pan, then turn out and cool completely.
Cook the pasta until al dente. Drain and rinse. In a large bowl, combine the fresh tomatoes, oil, vinegar, salt, pepper, garlic and oregano. Add the tubetti, mozzarella, sun-dried tomatoes and basil; toss to blend.
Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing. Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined. Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn't have any left over when I made it!).
Combine olive oil and butter in frying pan.Cut pheasant into leg and breast pieces. Roll pheasant in flour and brown in frying pan for 5 minutes turning once. Remove pheasant from oil and butter. Chop onions into 3/4" pieces. Saute mushrooms and onion in same pan until brown. Add pheasant on top of mushrooms and onions, pour chicken broth over pheasant, cover and simmer for 1 hour. Serve with rice and asparagus.
Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done. Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh). Saute onion, garlic and mushroom with cooking spray and stir in spinach, salt, nutmeg and black pepper. In separate bowl, combine milk, cheesed and eggs and blend well. Add spinach mixture and stir well. Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Arrange half of the wafers on the bottom of a 13 x 9 inch pan. Top with layers of half each of the banana slices, pudding and whipped topping. Repeat starting with wafers and ending with whipped topping,. Crumble the 2 remaining wafers over the top of the whipped topping. Chill for 3 hours before serving.
Preheat oven to 375 degrees. Place each chicken breast between two sheets of wax paper and pound to 1/2 inch thickness, being careful not to tear the paper. In a medium bowl, combine bleu cheese, cream cheese, walnuts, bread crumbs, parsley and pepper. Blend thoroughly. Place 1/3 cup mixture on one side of the checken breast. Roll breast to enclose the filling. Secure the breast with toothpicks. Repeat process with all of the chicken breasts. Lightly flour the chicken breasts. Saute the breasts in butter until golden brown. To finish the breasts, bake for 20 minutes. Remove breasts and let rest 5 to 8 minutes. Remove toothpicks. Slice and serve.
For Strawberry Basil Sauce: Place strawberries, 2 T water, 1/4 cup sugar, lemon juice, lemon zest (if using), and a pinch of salt into a sauce pot and bring to boil over medium-low heat. Whisk 2T water with 1T cornstarch and add to strawberry mixture. Add basil leaves to strawberry mixture. Use an immersion blender or transfer to blender and blend until smooth. Return to sauce pot. Adjust basil, lemon, and sugar amounts to desired levels. Reduce heat and let simmer for 10-15 minutes until reduced to about 1 cup of thick sauce (a little thinner than the consistency of honey). Let sauce cool. For Crust: Cream the butter and 1/2 cup sugar. Add the salt and 1 3/4 cup flour to sugar mixture and combine until the dough is well mixed. Add remaining 1/4 cup flour as needed to form dough. With floured hands, dump dough into a greased 9x13 pan and press to form crust. Let the dough chill for 15-20 minutes (about the time it takes for the oven to preheat). Bake crust at 350 until barely brown (10-12 min), let cool on a wire rack for about 15 minutes. For Cheese Filling: Beat cream cheese and 1/2 cup sugar until smooth. Blend in eggs, sour cream, vanilla extract, and a pinch of salt. To Assemble: Pour cream cheese mixture over crust. Drop spoonfuls of strawberry sauce onto the top and use a knife to cut through the cheese layer to create a swirl appearance. Bake at 350 for 25-30 minutes until the outer edges are set, but the middle is still slightly jiggles. Let cool on the counter before transferring to the refrigerator.
Fling all the ingredients in a bowl and mix well. If you're not so keen on lots of lime then add it in slowly until it suits your tastes. Serve immediately.
Cook pasta til al dente. Fine chop all meat and veggies. Run cold water over pasta and add to large salad bowl, add veggies, Crispins and Dressing, toss to coat and chill 1-24 hours.
Bring cream to a boil in a heavy saucepan. Stir in sugar and honey, keep stirring until mixture returns to boiling. Let boil slowly until syrup reaches 257 degrees F on candy thermometer. Remove from heat and stir in vanilla, butter and salt. Pour into greased 8-inch square pan and let cool several hours. Cut into squares with a buttered knife and wrap in foil.
To butterfly chicken: place chicken breast side down on a cutting board. Using kitchen sissors or a boning knife, cut out backbone (toss or use to make broth). Spread open chicken and press down with hands to flatten (it should "crack"). Rub the chicken all over with olive oil; season with salt, black pepper, and cayenne pepper (or red pepper flakes). Cover and refrigerate chicken for several hours or overnight. Heat the grill to medium high heat. Place the chicken on the grill and cook, turning frequently so as not to burn, until done (internal temperature of 175 degrees F in the thigh), about 20 to 25 minutes. After about 10 minutes, begin brushing the chicken with the white wine every time you turn it over. Once done, transfer to a cutting board and cut it into serving pieces. Serve hot, with lemon wedges.
Heat oil in a skillet. Add the garlic and saute. Add the shrimp and toss around. Add the parsley and toss some more. Add the white wine and mix around. Add the tomatoes. Salt to taste. Keep mixing around till the shrimp turn pink and the sauce reaches a somewhat thick consistency, but don't wait till it is too thick or you won't be able to dip your bread into the sauce and soak it up!
Wrap each head of garlic in a double thickness of aluminum foil. Bake in the middle of a 300F oven until soft, about 40-45 minute Set aside until cool enough to handle, about 15 minutes. Remove foil and separate cloves from the heads of garlic. Pinch each clove to remove it from its skin and place in the bowl of a food processor. Add cheese and pepper. Process for 30 seconds. With machine running add olive oil until mixture has the texture of softly whipped potatoes. Serve with crackers or as a topping for baked potatoes (divine!) or fettucine or linguine.
In a bowl, combine the mayonnaise, cheese and salsa. Spread one-quarter of the mixture onto each of the 4 tortillas. Sprinkle each tortilla with one-quarter of the corn, beans and onions. Fold the tortilla in half and press together. Preheat a nonstick frying pan over medium heat. Place a tortilla on the pan and cook until lightly browned on the bottom. Flip and cook the other side until the cheese is melted and the tortilla is golden brown. Remove from pan and repeat with remaining tortillas. To serve, cut into wedges.
Mix all ingredients together in a small serving bowl. Sauce will keep for a week with no refrigeration. Use wherever you would use sriracha, tabasco, salsa, etc. Enjoy!
In a small bowl, combine chilies, mayo and mustard. Spread about 1 tablespoon on each side of each slice of bread. Top five slices of bread with 1 slice of cheese, and 2 slices of beef. Cover with remaining bread. Butter the outsides of the bread. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is slightly browned and cheese is melted. Serve with salsa if desired.
You also need 2 thick large sheets of clean thick polythene for rolling. Deseed cardamoms and crush seeds coarsely. Keep aside. Grease sheets on one side and keep aside. Mix rava, ghee, milk and sugar in a large heavy pan. Place on high flame, and stir continuously, bring to boil. Reduce flame and go on stirring till a very soft lump is formed. Add rose water and top with 2 tbsp. ghee. Take off flame and knead (temper) well with a spatula. Place lump between the greased sides of the sheets. Roll evenly as fast as possible. Remove top sheet. Sprinkle all the toppings evenly (ie. slivers, saffron broken and cardamom seeds). Replace sheet and reroll quickly till very very thin. Cut in 4" squares, store in airtight container when cool. Place pieces of butter paper between layers for avoiding sticking. Note: The tempering must be done well, since this bring the shine to the end product.
Rinse chicken, pat dry. Place chicken breast up in foil-lined shallow roasting pan. In mortar, place garlic, salt, oregano and black pepper, mash them well together. Mix garlic mixture with butter and lemon juice. With your fingers, carefully separate skin from breast, massage 1/2 of mixture gently between breast and skin, then spread the remaining mixture evenly over the whole chicken. Tuck wings under and tie legs together. The chicken will taste better if marinated overnight. Place pan in center of rack and cook for 55 minutes at 350° F, basting occasionally. Cook uncovered at 400° F for 5-7 minutes.
Put strawberries, watermelon, ice and sugar into a blender and puree until smooth. Pour into tall glasses and top off with sparkling water. Garnish with mint and serve. Enjoy!
Add cinnamon and cloves to taste. Combine in a slow cooker or pot, heat and serve Try a little allspice for a variation.
Mix together flour, cinnamon, allspice and salt. In medium bowl, using electric mixer set on low, beat together butter and cream cheese. Beat in sugar . Add orange juice and peel. Add flour and spices, and beat until combined. Do not overbeat. Chill dough, wrapped in plastic wrap for 2 - 2 1/2 hours or until dough is firm. Preheat oven to 350°F Roll dough on a lightly floured surface until it is about 1/8 inch thick. Cut into your favorite cookie shape. Bake on a lightly greased cookie sheet in preheated 350°F oven for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks.