HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°F (220°C) and bring a large pot of salted water to a boil. Meanwhile, in a large bowl, combine cauliflower, olive oil and bacon. Season with salt and pepper and mix well. Spread mixture out in a large roasting pan and roast, stirring occasionally, until cauliflower is golden and bacon is crisp, (about 15 to 18 min). Stir in nuts, shallots and thyme. Return pan to oven and roast 3 to 5 minute longer. Cook tortellini according to package directions, drain well and toss gently with the roasted cauliflower mixture. Taste and adjust seasonings, if necessary, garnish with chives and serve.
In a large pot of boiling, salted water, cook pasta according to package directions until just tender but firm (al dente). Meanwhile, in a blender or food processor, (or in a tall container using an immersion blender) combine cheese, milk, flour, mustard, pepper and nutmeg. Process until blended and fairly smooth. When pasta is ready, drain well and return to the pot. Add cheese mixture. Cook over medium heat, stirring constantly, for about 5 minutes or until sauce is creamy, smooth and thick. Season to taste with hot pepper sauce, if desired. Garnish with extra cheese, if desired. Serve immediately. TIP FOR KIDS: This is a terrific recipe to introduce whole wheat or vegetable pasta to your kids,. Mix a small amount of the different pasta in with regular pasta to start, and gradually increase the proportion each time you make it until your family is accustomed to all whole wheat or vegetable pasta. FOR THE ADVENTUROUS: Add 1/4 cup chopped sun-dried tomatoes when you pour cheese sauce into cookd macaroni. Add 1/4 cup chopped fresh basil just before serving. Replace 1/2 cup of the Old Cheddar with Asiago or Provolone cheese.
Mix together all ingredients using hands in a big bowl. To get the right consistency it is important that all ingredients get well mixed and gets softened a bit. I would say that you should knead for around 5 minutes. Form into meatballs according to the size you prefer. In Denmark meatballs used for dinner is the size of the palm of your hand, and lunch meat balls are about half of that. (Quantity for this recipe is based on dinner meatballs). Heat a non-stick pan to medium-hot and place the meatballs in the pan. If you feel they stick too much to the pan, you can add a bit of butter to the pan (not oil). Turn the meatballs with a fork once they have started to brown. Keep turning them every 4 min or so being careful that they do not brown too much. Cook for approx 15-20 min until cooked through. Serve with a potato salad, mashed potatoes or cooked potatoes with a white milk based gravy.
Throw everything in the blender/food processor/hand-held immersion blender(mine has an attachment with a cup and lid, so I don't even need another container). Blend until everything is combined. Use right away or store in a jar in the fridge. You may need to give it a good shake just before using if you let it sit in the fridge for a few days.
Season filet mignon with salt and pepper to taste. In a medium pan, saute seasoned filet mignon in high heat with butter. Reserve. In a bigger pan, brown onion with butter and then add the mushrooms and the reserved steak. Let it cook for about 5 minutes. Add the soy sauce and the cognac (heated), and singe it. In a bowl, mix the table cream, ketchup, mustard, salt and pepper to taste and the flour dissolved in milk, and add this mixture to the steak and mushrooms and let it cook for 5-8 more minutes in medium heat until the sauce incorporates and thickens. Turn off heat and serve the strogonoff with potato sticks, white rice and a nice salad. TIPS: Beef: let the steak rest about 1-2 hours, out of the fridge before preparing the dish. The beef has to saute and not cook, so it is best to brown it in high heat and don't let it release too much juice in the pan, preserving its color, moisture and flavor. Heating up the cognac: Get a coffee cup half full of hot water and set a snifter across the top. It will heat it perfectly. Heating it in a microwave (no more than 5 seconds), open flame or steam should all produce the same end result. Table cream: to take the watery part of the canned table cream, let the can sit in the fridge for about 4 hours prior to using it, and when you open the can, it will be easier to separate the cream from the runny part. In doing that, the strogonoff will be creamier and thicker. If you use the fresh heavy cream, let the sauce cook for a little more to thicken. To freeze: this recipe can be made and frozen but do not add the table cream when freezing. After taking the prepared steak out of the freezer, add the table cream and heat it up prior to serving.) You may substitute steak for chicken breast, shrimp, cod fish, and sliced tuna.
First before you do anything get you a really big pot and fill it up with water. I use my big soup stockpot but whatever big pot you have that'll fit the ribs is fine. Heat on burner on medium heat. Next put a bunch of spices and herbs in there, I use garlic salt, ground pepper, thyme, rosemary, and oregano, but whatever u like is fine, this is your beef stock. Put ribs in spiced up water. Now let simmer for about 2-3 hours, till meat is gray and starting to pull away from the edges of the bones. Take ribs out of pot, save liquid for recipes that call for beef stock. Put ribs in 9x13 baking dish or pan, don't forget to grease it! Mix all ingredients listed above in a bowl. Taste, if not to your liking add a little bit of whatever you think will help it out. I usually end up putting in more honey and hoisin. Now brush some of sauce on both sides of ribs and let sit on and absorb for about 20-30 minute. Heat oven to 350 degrees. Brush more sauce on both sides of ribs. Bake for 15 minute Brush more sauce on. Bake 15 more minute. Sauce on ribs should be brown and crispy looking. Serve with sauce if desired and if enough leftover. Enjoy!
Preheat oven to 350F degrees. Heat olive oil in pan. Saute garlic until soft. Add squash and carrots, sauteing until tender. Add cumin, salt and pepper. Add tomatoes and warm, but do not overcook. Set aside to cool. Combine cornbread, bread crumbs and chorizo in a bowl. Add vegetable mixture and using two forks, toss together. Add egg. Toss to mix. Add small amounts of stock, tossing to achieve stuffing consistency. Bake in a covered dish in 350F degree oven for 30 minutes.
Heat the vegetable oil in a large heavy-based pan over a high heat. Lay the pork medallions in the pan and cook, without turning, for 2-3 minutes until golden-brown. (You may need to brown the pork in batches to avoid overcrowding the pan.) Add the butter to the pan then turn the medallions over and cook for 1-2 minutes until browned on the other side. Transfer the pork to a warm plate and set aside. Pour the Bourbon into the pan to deglaze, using a wooden spoon to scrape up any flavoursome brown bits stuck to the bottom of pan. Tip in the onion and garlic, reduce the heat to medium and sweat for 5 minutes, without colouring, until softened and translucent. Turn the heat back up to high, pour in the chicken stock and the soaked pearl barley and bring to the boil. Reduce the heat and simmer vigorously for 15-20 minutes or until the volume of liquid has reduced by half. Pour in the cream and whisk in the mustard. Season, to taste, with salt and freshly ground black pepper then stir in the additional tablespoon of Bourbon and the chopped tarragon. Tip the pork medallions into the sauce, along with any juices on the plate, and simmer for 2-3 minutes until heated through. Serve with steamed seasonal vegetables.
Melt butter in a large heavy based saucepan/pot. Add sugar and condensed milk. Bring to the boil and stir continuously for about an hour with a wooden spoon, on a medium to low heat (slow boil to a simmer). Told you that you need some elbow grease for this recipe. It is ready when it changes to a medium to deep brown in colour. Pour the mixture into a baking paper lined tin. I use a large roasting tin 9"x12" approximately. Place in fridge to set. Cut into small squares (it is very rich). The amount of squares you get depends on the size you cut it into. So my yield is an estimate. I store my caramels in the frige as I like them firm and chewy, otherwise they will soften (still delicious though).
Melt the butter and chocolate together and mix thoroughly and set to the side to cool. You can do this in a microwave safe bowl for 3 minutes on high, or in a pan over low heat on the stovetop. In a large bowl, combine the sugar and eggs. Beat the mixture until it's a uniform pale yellow color. Add the baking soda and salt. Mix them in well. Mix in the corn syrup, water and vanilla. Cup your hands around the bowl with the butter and chocolate. If it's cool enough to handle comfortably, add to your bowl now and mix it inches If not, let it cool a bit more then add it. Add half the flour to your bowl and mix it inches Then add the remaining flour and mix thoroughly. Give the bowl a final stir by hand, cover it with plastic wrap and let it rest on the counter while you spray your cookie sheets with Pam and crush your candy canes. . Measure out a quarter cup of crushed candy canes and place them in a small bowl. Add the quarter cup sugar and mix with a fork. The goal is to get equal amounts of both on the dough balls that you will make. Roll the dough into 1" diameter balls with your hands. This dough may be sticky so roll only enough for the cookies you plan to bake immediately and place the bowl in the refrigerator. Roll the dough balls in the topping and place on a greased cookie sheet, 12 balls to a standard sheet. Flatten slightly with a metal spatula or your clean hand. Bake at 350 for 8-10 minutes. Cool on the cookie sheet for a minute and then remove to a wire rack to cool completely. If you leave them on the sheet longer than that they will stick!
Dissolve gelatin in water. Stir in yogurt till well blended. Using a whisk works very well. Fold in whipped topping with a spatula. Fold in peach slices. Refregerate for at least 2 hours.
With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces. Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat. When the onion begins to sizzle, increase the heat to medium. Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a little of the salt, pepper and paprika as they cook. As they brown, move the chicken pieces to the outside of the pan to make room for more in the center. When all the chicken has lost its raw color, add the squid, peppers, green onion, and the remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it with the oil. Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed). Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged side down. Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the top halfway through the cooking time. The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid in a few minutes. Tip:This works well woth boneless, skinless chicken thighs as suggested by YaYa.
Mix together all ingredients in bowl. Place in fridge for 2 hours to let the flavors blend. Enjoy!
Wash, peel, and grate potatoes. Soak bread in a little cold water; squeeze out as much water as possible. Mix bread, salt, pepper, onions, and parleys. Add potatoes and eggs; mix well. Form into balls; roll lightly in flour; drop into salted boiling water (1 teaspoon salt to each quart water). Cover pot tightly; boil 15 minutes. Serve with sauerkraut, beef, or chicken. Serves 4 or more.
Preheat your oven to 375 degrees. Start by making the corn salsa. Place the sweet corn in a strainer and let it thaw over a large bowl. Once thawed, discard the liquid in the bowl. Dice the onion, red pepper, jalapeno pepper (deseed and devein if you want less spice) and roughly chop the cilantro. Combine the corn, onion, red pepper, jalapeno pepper, cilantro and lime in a medium-sized bowl. Sprinkle in the salt and stir. Set the salsa aside. Liberally spray a baking dish (9x13 will work) with cooking spray. Place the Simply Potatoes Shredded Hash Browns into the pan. Press the potatoes onto the bottom and up on the sides to create a crust. Spray the potatoes again with cooking spray. Once the oven is preheated, place this into the oven for 15 minutes. Whisk the eggs in a large bowl. Add the 1 cup of the salsa, the ham and cheese into the eggs. Stir until combined. When the potato crust is done cooking, pour the egg mixture into the pan on top of the crust. Place back in the oven for 35-40 minutes or until the eggs are fully cooked. Test this by placing a toothpick in the middle, if it comes out clean the eggs are fully cooked. Top with additional corn salsa and squeeze of lime juice. Enjoy!
Mix graham cracker crumbs with butter. Press into an 8 x 8 pan and bake for 15 minutes @ 300°F. Combine fruit cocktail, sweetened condensed milk, and lemon juice. Mix thoroughly. Spread fruit cocktail mixture over graham wafer crust. Bake @ 350F for 15 minutes (or until firm). Cool and top with whipped cream (if desired).
Empty cans of beans into a large crock pot. Do not drain juice. Add Manwich, brown sugar, ketchup, and barbecue sauce. Stir together. In a large skillet brown hamburger and sausage. Add onion and peppers long enough to soften. Fry bacon separately and crumble into small pieces. Mix meats and vegetables into bean mixture and allow to cook in slow cooker for approximately 2 hours on high. To speed up the cooking process cook on medium heat, on stove top, for about 30 minutes, instead of using the slow cooker.
Mix the wine, ketchup, lemon juice, garlic,s +p, and water together. Sprinkle the chops w/garlic salt and brown in 1 Tblsp butter or oil on medium heat for 3 minutes a side. Add all the cut veggies to the pan and pour the sauce over all (I like to get the veggies in the liquid). Cover and simmer over med low heat for 45 minute or until the potatoes can be easily pierced with a fork. Meal in a pan!
Cook chicken over mdeium high heat (10 minutes or until brown). Set aside. Add broth, juice, onion and rice to same pan. Cover and cook over low heat: 10 minutes. Return chicken to skillet. Cover and cook 10 minutes or until chicken and rice are cooked. Stir in parsley prior to serving.
In a wok combine pork, onion and carrots. Cook until no pink remains in the pork and carrots are tender crisp. Drain off any fat. To pork mixture add pasta, soya, Worcestershire and water; stir to coat. Add approx 1/2 of the peppers. Cover and simmer 10 minutes. Toss and add remaining peppers. Cover again and simmer an additional 5 minutes until sauce thickens and vegetables are tender. Serve over rice.
Cook sausage in a skillet with 1 to 2 tablespoons of butter for about 5 minutes. Add onions to sausage and cook until sausage is done. Meanwhile, in a separate bowl, combine milk, Worcestershire sauce, and the black and cayenne pepper; set aside. The amount of both kinds of pepper is subjective. I like for my gravy to be spicy and hot so I put in what I think will be too much and then add two shakes. It is almost always perfect for ME. Do what is perfect for you. When sausage/onion mixture is done, if you want to drain the extra grease, remove from the heat and do so. I usually don't because unlike real sausage, the vegetarian sausage does not produce nearly as much, but it is enough. Return sausage/onion mixture back to skillet. Over medium/low heat, add the remaining butter (if necessary) Gradually add the flour. Turn to coat sausage and cook until golden (approx). Return heat to medium. Stir in small amounts of milk (about a 1/4 to a 1/2 cup at a time).Continue stirring and let it soak up the flour and get too thick and then add a little more. Do this until it starts to thin and it takes on the consistency that you want. Be sure that you are stirring more or less continuously and that your most recent addition is heated through. (You may or may not use all of the milk mixture and if necessary, add more milk - Gravy is never an exact science) Serve gravy over your favorite biscuits or bread.
Mix together the lime juice, fish sauce, and red pepper flakes, set aside. In a wok or heavy-bottomed skillet, heat a few tbsps of oil over high heat. Add cabbage, scallions & garlic, & stir-fry for no more than 5 minutes, or until the cabbage is hot through. Add the mixture from step 1 to the cabbage, and stir to coat. Let it cook just another minute, and stir in the coconut. Serve topped w/ peanuts.
In a large saucepan, combine rhubarb, onions, orange juice, raisins and ginger. Bring to a boil over medium heat, stirring often. Reduce heat to low and cook stirring once or twice, for 5 minutes or until rhubarb is tender. Set aside to cool.
Mix all ingredients and let marinate for a bit. Serve over salad, rice, or any other grain of your liking.
Cut peppers and onions into chunks. Put peppers in the slow cooker. Sprinkle onion with garlic, salt, pepper, thyme, put in the slow cooker. Brown the sausage in oil. Do not use a non-stick pan in order to maximize the scrape bits used later. Prick the sausage with a fork and put into cooker. Boil scrape bits left over in pan in wine. Pour in cooker. Cook on low 6 to 8 hours. To make a sandwich. Cut rolls in half and lightly toast. Cut a sausage in half and put both halves on roll with some pepper and onions. Add a slice of american cheese, if desired.
Combine salt, pepper, juice, rind, and oil. Place fish in single layer in an oiled oven ready dish. Pour sauce on top. Sprinkle with nutmeg. Bake at 350 for 20-30 minutes or until fish is cooked.
1. Heat the oven to 250 degrees F. 2. Combine the ginger and salt in a large mixing bowl and set aside. 3. Chop up the arbol chile until most pieces are around 1/8". I usually use dried chile. 4.Heat the olive oil and sesame oil in a medium-large saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. 5. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. 6. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. 7. Immediately remove the nuts to the large bowl and toss with the ginger mixture. 8. Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. 9. Keep dry in a sealed container and it'll easily last a few weeks, that is if it hasn't been eaten long before.
Place the first 4 ingredients in a crock pot on low heat for 8 hours. Remove wings from crock pot and place on a cookie sheet or broiling pan. Pour sauce into a saucepan and reduce by half. Add minced garlic. Spoon sauce over wings and broil for 3 minutes.
Pour the kahlua and bailey's irish cream into a glass. Fill most of the glass with milk, leaving enough room for the goldschlager. Float the goldschlager using the back of a spoon.
In a small mixing bowl, combine peanut butter, cream cheese, and raisins. Spread peanut butter mixture on one slice of the bread. Top with apple butter and remaining slice of bread.
Flash blendall of the ingredients for five seconds with four Kold-Draft ice cubes. Pour the drink into a Roly Poly Glass and top with crushed ice. Garnish with three pineapple fronds & a pink flamingo pick.
Preheat oven to 350. Spray a baking dish with non-stick spray. Put chicken in dish in single layer. Mix salsa and yogurt and spread over chicken. Sprinkle with cheese. Bake for 40 minutes or until chicken is done.
In a bowl, mix the fish sauce, brown sugar, honey, pepper, garlic and shallots. In a dutch oven, melt the sugar and cook until golden brown. Add the water. Add the coconut milk and stir. Add the fish and the contents of the bowl. Reduce heat to medium low, cover, and let simmer for at least 1/2 hour to 45 minutes. After 15 minutes, turn the fish over so that both sides soak in the sauce. Add more coconut milk if the sauce starts to dry out. Before serving, take off the lid so that the sauce can thicken a bit. Serve immediately with jasmine rice.
Pat the steaks dry and season with salt and pepper. Sift the flour and cayenne pepper onto a plate and dredge the steaks in the flour. Using the flat side of a meat cleaver or a rolling pin, pound out the steaks until they are about 1/4 to 3/8 inch thick. Dredge again in the flour, shaking off any excess. Dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour. Pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat. When the oil is hot, carefully add the steaks with tongs and cook for 3-4 minutes on each side, until golden brown. Remove the steaks and keep warm. For the gravy: Pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet. Reduce the heat to medium, and add the flour, salt and pepper. Cook for 2-3 minutes, stirring constantly, until the flour is light golden. Slowly whisk in the milk, about 1/2 cup at a time. Reduce the heat to medium-low and simmer until the gravy is thick and creamy, stirring constantly, about 7-8 minutes. Season again with salt and pepper, if necessary. Serve the gravy over the chicken-fried steaks.
Mix all in a food processor to make a nice spread. Serve with crackers, toasted Indian bread{Naan}, Grilled chicken, or fresh vegies and fruit.
In a larger resealable plastic bag combine first seven ingredients. Add chicken a few pieces at a time, and shake to coat. Place chicken on baking sheet coated with nonstick cooking spray. Bake, uncovered, at 400 for 20 minutes. Turn chicken pieces; bake 15-20 minutes longer or until juices run clear.
Warm the tortillas following the packet instructions. Lightly spray a non-stick saucepan with olive oil. Add the shallots and chili. Cook, stirring, over a medium heat for 2 minutes or until softened. Lightly beat the eggs with the milk and season to taste. Add to the pan. Stir over medium-low heat for 3 minutes or until just set. Place the warmed tortillas on serving plates. Top with the egg mixture and sprinkle with the cheese and coriander. Roll up to serve.
Mix well,keep in refrigerator for 3 days or 48 hours.Mix well three times during time in refrigerator.Shape into sausage rolls(about 6). Put in oven directly on oven racks. (place pan of water under meat to catch drippings).Bake 8 hrs or overnight on lowest oven setting.