HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes in salted water until tender about 20 minutes. Drain and dry in 350°F oven for 10 minutes. Meanwhile, separate and peel garlic cloves. Simmer garlic cloves with cream, milk and butter for 30 minutes until garlic is soft. Using a blender, puree potatoes and garlic cream mixture. Season to taste with salt and pepper. Thin with more cream if necessary.
Prepare your Sausages grilled, baked, broiled, on your outdoor grill, or pan-fried. A 1 lb package will contain 5 sausages. I cooked mine with the onion slices on my George Foreman Indoor Grill. Warm up the grill for 5 minutes with the onions inside. Always spray your indoor grill with Pam prior to the warm-up period. Line the sausages up across the grates so you get grill marks on them. Close the grill and set your timer for 5 minutes. While the Sausages are cooking, spread your hot dogs bun, sprinkle a layer of shredded cheese inside, then insert them in your toaster oven until the cheese is slightly melted. Insert your cooked Chorizo Chihuahua Dogs into each bun on top of the bed of melted cheese. Top with your sliced onions and 2 tablespoons or more of your favorite salsa. You can also top with chili or other toppings of your own choosing.
Microwave the cream cheese for 20-30 seconds and stir (should be very soft and room temperature). Blend with whipped cream by gently folding or stirring. Set aside. In a seperate bowl, thoroughly mix pudding with the warmed orange drink to dissolve. Let sit for a few minutes, then mix again. Gently fold or stir in the cream cheese mixture a little at a time (it's great to get a swirl like effect). Cover top of mousse with plastic wrap and chill for at least 4 hours. Scoop into dessert or champagne glasses using a large melon baller and garnish with fresh orange slices on the side of the glasses and top with a mint leaf.
In a large stockpot, combine first 5 ingredients with 6 cups of the apple cider; bring to a boil over medium high heat. Reduce heat and simmer about 10 minutes to completely dissolve the sugar and salt; stir in remaining apple cider and let the mixture cool. Rinse the turkey well with cold water and place in a doubled oven bag (2 bags, one inside the other); pour cider mixture into the bag with the turkey and close securely. Marinate the turkey, in the refrigerator, for 12 to 24 hours, turning occasionally. Once marinated, remove turkey from bag and rinse well with cold water (discard liquid); pat dry with paper towels. Use your fingers to loosen the skin of the turkey being careful not to fully remove or tear; spread 1 tablespoon of the creole seasoning under the skin and another tablespoon of the seasoning in the cavity. Sprinkle the outside of the turkey with the remaining creole seasoning; let stand for 30 minutes at room temperature. Meanwhile, preheat oven to 325 degrees F making sure to leave enough room in the oven for the turkey (I usually have to remove one oven rack). Place the turkey on a roasting rack with the breast side up; brush with melted butter. Roast turkey until the thickest part of the thigh registers 180 degrees F on an internal meat thermometer, about 3 hours; loosely cover turkey with aluminum foil if it browns too quickly. Baste turkey with pan juices occasionally during the last hour of cooking; let stand 15 minutes before slicing.
Brown meat. Drain. Dissolve bouillon in 1 1/2 cups boiling water. Add to skillet with meat. Combine 1/2 cup cold water with cornstarch. Sir into meat mixture. Bring to a boil. Reduce heat and simmer until thickened. Add drained chop suey vegetables and soy sauce. Stir and cook until heated through, about 15 minutes. Serve over rice. Sprinkle with chow mein noodles.
Put the beans in a large pot and cover with the water. Boil until the beans are tender but not mushy. This could take anywhere from 5 to 15 minutes, depending on the freshness of the beans. In a skillet, heat the oil until it is hot (but not smoking) and then saute the onion and garlic. Add the cayenne, cumin and salt. Cook until the onion has softened, about 5 minutes, stirring occasionally. Add the onion and garlic mixture to the beans and bring to a boil. Reduce the heat and simmer for about 30 minutes. Enjoy!
Melt butter in a pot over a medium heat and add the onion.Cook until transparent. Add the bacon. Take off the heat and mix in flour (until it forms a ball) and gradually stir in milk with a whisk. Return the pot to the heat and bring to a boil, stirring constantly. Reduce heat and simmer for a few minutes. Add the mustard and pepper and whisk in two cups of cheese (or more to taste). When it is blended well, add in the cooked macaroni and transfer to a large casserole dish or 9x13 pan. Top with the remainder of the cheese and sprinkle with breadcrumbs (I spray a little Pam on the breadcrumbs to help it brown better). Top with sliced tomato. Place under the broiler until cheese is bubbly.
Arrange lemon slices in a small roasting pan and drizzle with olive oil. Broil 8" from the heat until lightly browned. Mix together melted butter and lemon juice. Scatter thyme sprigs on top of browned lemons; top with fish fillets. Drizzle with butter/lemon juice mixture. Broil fish 4" from the heat for 10 to 12 minutes, or just until fish flakes easily when tested with a fork. Refrigerate leftovers.
Soak porcini in warm water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and cut into 1/2-inch pieces. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into another small bowl. Pat veal dry. Toss one fourth of veal in flour. Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then shake off excess flour and brown veal, turning, until golden brown, about 3 minutes. Transfer with a slotted spoon to a bowl. Coat and brown remaining veal in 3 batches in same manner. Add wine to pot and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Stir in veal with any juices accumulated in bowl, porcini and soaking liquid, cream, milk, tomatoes, chile, and rosemary sprigs and simmer, partially covered, stirring occasionally, until veal is very tender, about 1 1/4 hours. Discard rosemary sprigs and chile, then stir in salt.
Prepare biscuits according to package directions, 8-10 minutes in the oven. Cool biscuits on a wire rack. Combine all remaining ingredients in a bowl and adjust seasonings, to taste. Split cooled biscuits and fill with ham salad.
Mix the pumpkin puree, water, yeast, and salt in a mixing bowl. Using a spatula or wooden spoon, stir in flour one half cup at a time until a sticky dough forms. Do not knead the dough, as it's too sticky and messy. Once mixed, cover the bowl with a towel, and leave out for 12 to 16 hours. Flour a work surface well, gently turn the dough out of the bowl onto the floured surface. Flour your hands and pat down into a square shape. Fold each corner to the center, then fold the edges under until you have the desired round or oblong shape. Generously sprinkle cornmeal on a baking sheet about twice the size of the loaf. The dough will stick unless you put a good amount down on the pan. Transfer loaf to the pan, folds are facing down. Sprinkle the top with flour. Place a clean, dry towel over the loaf, and allow to rise for 1 1/2 hours in a warm spot. Place a pie pan half-filled with water at the bottom of the oven and preheat to 425 degrees F. Remove the towel from the dough in the baking sheet, and make a 1/2-inch deep incision across the top of the loaf with a sharp knife. Bake on the middle rack for 50 - 55 minutes. Allow to cool on a rack before slicing.
Preheat oven to 375 degrees F (190 degrees C). In a large dutch oven or pot, melt butter over medium heat. Saute garlic and onion in butter until lightly transparent. Add the mushrooms, and saute until they are fragrant. Add the spinach, and saute until it reduces down (about 4 minutes). Remove and reserve most of the liquid from the pan. Stir in all the italian cheese and all but 1/2 cup of the cheddar. Season with salt and pepper (make sure to taste at this point, as this is the only time you will be able to adjust the salt and pepper). Spoon mixture into pie crust. In a medium bowl, whisk together eggs and milk. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Add in the set aside liquid if it seems too dry, and mix thouroghly. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Saute onions in butter and oil until onions are transparent, but not. well browned. When tender, turn heat to lowest point and sprinkle with. flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven&#8722;proof bowls. Mix equal parts of. cheese to smooth paste and spread over bread. Float a slice of. bread atop each serving. Place all bowls on oven rack 4" from broiler heat. and broil until cheese melts. Serve at once. Leftover soup freezes. well up to 6 months.
Peel and cut potato into small 1/4" (1cm) cubes. Place potatoes in water amount as directed on ramen noodle package (plus about 25% more). Add seasoning package to water. Bring to a boil until potatoes are tender. Add green onion and noodles, simmer until noodles are cooked. Stir noodles constantly while slowly pouring eggs into noodle mixture, continue stirring. Remove from heat immediately once egg is cooked.
PREHEAT oven to 350°F. FOR CRUST:. COMBINE graham cracker crumbs and butter in small bowl. Press onto bottom of 9-inch springform pan. FOR CHEESECAKE:. BEAT cream cheese, ricotta cheese and brown sugar until creamy. Add pumpkin, 3 tablespoons orange juice, evaporated milk, vanilla extract, pumpkin pie spice and orange peel; beat until well blended. Add egg substitute and beat just until blended. Pour into crust. BAKE for 60 to 65 minutes or until edges are set but center still moves slightly. ool in pan to room temperature on wire rack; spread with Topping. Refrigerate for several hours or overnight. Remove side of springform pan. FOR TOPPING:. COMBINE sour cream, granulated sugar and 1 teaspoon orange juice in small bowl.
In a bowl mix all the dry ingredients. Whisk together the water, egg and mustard. Add to the dry ingredients, whisk until you have a smooth batter, if needed add a bit more water but do not make it too thin. If you have the time let it rest for an hour in the fridge.
Preheat oven to 375 degrees. Heat oil in a roasting pan over medium heat. Season short ribs with salt and pepper. Lightly dredge in flour. Shake off any excess flour. Sear all sides of short ribs until golden brown. Add carrots, onions and celery to roasting pan and saute until tender, about 2 minutes. Deglaze pan with red wine. Add the bay leaves, beef stock and peppercorns. Cover roasting pan with aluminum foil and bake until ribs are knife-tender, about 2 1/2 hours. While cooking, in a medium bowl, mix together all the mustard, honey, white wine, garlic and basil. This is the glaze that will be used later. Once cooked, remove short ribs from liquid and set aside to cool. Cut and trim short ribs to desired size. Heat a gas or charcoal grill to medium heat. Brush short ribs well with the glaze and grill briefly to set the glaze.
In a skillet over medium heat, brown the ground meat. Sprinkle in the seasonings, use 6 oz. water to dissolve the bouillon cubes in the microwave, add the cumin slowly and taste. Meat should be slightly wet; keep it warm over very low heat. Preheat taco shells in oven at 200 degrees F for about two minutes. Fill each shell half full of meat, dribble about 1 to 2 tsp. salsa over the meat, sprinkle lightly with the grated bell pepper, add the lettuce and cheese, and top with the tomato. Get out the napkins cause it's gonna get messy, and enjoy!
Slice french bread into 1 inch slices. Combine remaining ingredients, mixing well; spread butter mixture between bread slices. Wrap loaf in aluminum foil; bake at 350 degrees for 15 minutes or until thoroughly heated.
Heat over to 375 degrees. Cream butter. Add all other ingredients. Blend well. Shape into marble sized balls and flatten lightly with a fork. Bake on an ungreased cookie sheet for 10-12 minutes.
Cook bacon in skillet till crisp-add onions until limp-drain on paper towels. Put potatoes and celery in large stock pot and add enough water to just cover. Boil until not quite tender. Do not drain. Add bacon, onions and rest of ingredients and simmer for 1/2 hour--eat & enjoy.
preheat oven to 180 Celsius line 2 x 12 hole muffin tins with 20 paper patty pans. CAKES: place the flour, sugar, eggs, oil, milk, vanilla and mashed banana into a large bowl and using an electrix mixer, beat until well combined. evenly fill the patty pans. cook for 20 minutes or until golden on top and a skewer comes out clean. cool completely. FILLING: scoop out a hole in the middle of the cake without touching the bottom. pour in a little custard then push in a strawberry. TOPPING: whip the cream with the icing sugar till thick and holding shape. pipe or spoon cream onto the top of the cupcakes. drizzle with the chocolate topping and decorate with the banana, glace cherries and nuts. NOTE: These are best filled just before serving. just decorate the amount needed. store any leftover in the fridge.
Preheat oven to 325°F Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet. Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead- store airtight at room temperature). Makes 1 1/2 cups. NOTE: Recipe is easily doubled, freezes well in ziplock bags. Serve as a snack, topping for appetizers or salads (see my Waldorf Salad recipe #117914) or candied sweet potatoes, -or- give as a gift for the holidays.
Preheat oven to 350 degrees F., rack in the middle position. Melt the butter. (Nuke it for 3 minutes on high in a microwave-safe container, or melt it in a pan on the stove.) Mix in the white sugar and the brown sugar. Add the vanilla, the baking soda, salt and mix. Add the eggs abd stir it all up. Add half the flour, the chocolate chips, and the chopped pecans. Stir well to incorporate, Add the rest of the flour and mix throughly. Drop by teaspoons onto greased cookie sheets, 12 cookies to a standard-size sheet. If the dough is too sticky to handle, chill it slightly and try again. Bake at 350 degrees F. for 10-12 minutes or until nicely browned. Let cool two minutes, then remove cookies from the baking sheet and transfer to a wire rack to finish cooling.
Put all ingredients in a mixer, blender, or other container to liquify. Serve cold.
Set oven to 350 degrees F (set oven rack to second-lowest position). Mix all ingredients in a bowl on low speed until blended (about 30 seconds). Beat at medium speed for 2 minutes more. Pour the batter into a greased 13 x 9-inch baking pan (the batter will be quite thick so you will need to spread out with back of a spoon). Bake for about 30 minutes or until cake tests done.
Mix shortening, sugar and salt. Add flour, baking soda, oats, and milk; mix well. Place 1/2 of mixture in a greased pan. Press down in pan with fingertips or back of spoon. Spread with 2 teaspoons apple sauce or marmalade. Bake about 21 minutes. Let cool and cut into slices. Use other half for second batch of cookies.
Soak pinto beans in bowl of hot water overnight. After your beans have soaked overnight, proceed to take out your Crock Pot. If you are using the Slow Cooker Liners then line your Crock Pot. Place all ingredients into the Crock Pot except the tomatoes, onion, bacon, and cilantro. Turn Crock Pot on highest setting until beans turn light brown. This generally takes about 4 to 5 hours depending on the Crock Pot. Prior to the beans turning light brown cut the uncooked thick sliced bacon into one inch pieces. Place the one inch pieces of bacon in a skillet and cook with the 1/4 of the finely chopped onion. Once bacon and onion are fully cooked and beans are light brown place bacon, onions and any drippings into the Crock Pot. Add 1/2 of the tomatoes and cilantro and switch to Crock Pot cooking to low for about an hour. Once you are ready to serve, add the remainder of the tomatoes and cilantro.
Boil butter, maple syrup and brown sugar together for 1 minute. Pour into greased 9 x 13 pan. Slice French bread and put a layer of slices over the caramel mixture. Beat rest of ingredients together and pour over the bread. Refrigerate covered overnight. Bake at 350 degrees for 45 minutes. Turn pieces over onto serving platter and caramel will be on top.
Prepare a baking sheet by greasing lightly with butter and placing on it a sheet of tinfoil or baking paper. Grease the tinfoil and then shake on a few drops of cold water and smear around leaving a thin film of water. Beat egg whites, salt and cold water until stiff with an electric mixer in large bowl. While still beating add the castor sugar very slowly a tablespoonful at a time and keep beating between additions. This takes time so don't hurry this step. When all sugar has been added beat in the vinegar and the vanilla. Remove beaters and with a metal tablespoon fold in with cutting movements the cornflour. With a spatula scoop mix onto baking sheet and form into a circle about 8" in diameter but keeping the mix fairly high. Form a slight dent in the top if liked or keep flat. Place tray in the centre of a 350'F oven and bake for 10mins. After 10mins lower heat to 300'F and then after another 10mins lower heat to 250'F and continue baking for 1hr. Do not open oven door while cooking. When time is up turn oven off and open door slightly and leave Pavlova to cool in oven. When completely cold top with freshly whipped cream and decorate with fruit of choice or grated chocolate. Another idea is to fill centre with either lemon curd (made from the yolks) or chocolate mousse. Then pipe rosettes of cream around the edge of filling. I have also used instant puddings for the filling made with half milk & half cream to give a thicker mix and then decorated with fruit to match flavour. Note: If it looks like rain don't make! It has something to do with the atmosphere! Pavlova can be made 1-2 days before or the morning of the day required. Then topped on the day 4-6 hours before required. Variations: Pavlova with Almonds; sprinkle with flaked almonds before baking. Coffee Pavlova; add either 1 Tbsp coffee essence or 2 teasp instant coffee powder when adding the sugar. Top with brandy or kahlua flavoured whipped cream.
In a glass mixing bowl, combine salmon, lime juice, and orange juice and marinate for 30 minutes. Drain well, and add the red bell pepper, green bell pepper, mango and coconut milk. Chill. To serve, transfer mixture to a cocktail glass and garnish with orange slives. Time includes 30 minutes resting time.
In a saucepan, cover beef generously with water and boil over medium low heat, partially covered for 1 hour. Drain and chop beef into bite-sized pieces. In a saucepan, bring 4 cups of water to a boil; add pumpkin, turnips, beef, onions, parsley, thyme, and 2 cloves garlic. Simmer until pumpkin is tender (15 minutes). Discard parsley and thyme. Transfer pumpkin to food processor with 1/4 cup stock and puree. Return to saucepan and heat through. Add milk, nutmeg, butter, and rice; cook until rice is tender (15-20 minutes). Season with salt and pepper, and mix in remaining garlic. Serve hot with a little butter in each bowl.
In a sall saucepan, combine milk, orange zest, and 2 tablespoons sugar. Scrape in vanilla seeds, and add the pod. Bring the mixture to a boil over medium-high heat, stirring occasionally. Remove from heat and coner. Set aside 10 minutes; discard orange zest and vanilla pod. Prepare an ice-water bath in a large bowl. In a small bowl, mix together remaining 2 tablespoons sugar with cornstarch. In a medium bowl, whisk together egg and egg yolks; add the sugar mixture and continue whisking until pale yellow. Return milk mixture to heat. Bring to a boil, scraping vanilla seeds from side of pan. Slowly ladle half of boiling milk mixture into egg mixture, ewhisking constantly. Transfer this new mixture back to saucepan. Set saucepan over medium heat, whisking constantly and scraping sides and edges of pan. Once mixture comes to a full boil, whisk vigorously until very thick, about 1 1/2 minutes. Remove pan from heat. Using a rubber spatula, scrape pastry cream into a medium bowl; set over ice-water bath. Whisk butter, piece by piece, into pastry cream while still warm. Let cool completey. Lay plastic wrap on surface of pastry cream to prevent a skin from forming; wrap tightly. Store in refrigerator up to 1 day.
In a large non-stick skillet, saute smoked sausage over medium-high heat for 3-4 minutes or until browned. Add the onion, celery, bell pepper, and garlic; saute 2-3 minutes. Add the tomatoes, chicken broth, cajun seasoning, and cayenne pepper; stir to combine. Bring mixture to a boil; stir in rice; cover; lower heat and simmer 15-20 minutes or until liquid is absorbed. Stir in shrimp; cook 3-5 minutes or until shrimp turn pink.
brown the sausage in a large pot on medium heat. use a potato masher to break it up. add the diced onions and garlic and saute until the onions are translucent. reduce heat to low and melt the tomato paste in and stir in the spices until fragrant. add the wine and bring to a simmer. when the wine has reduced to about 1/2 add the tomato sauce and cook on low for 30 min-all day if you want! works great with pasta, lasagna, pizza, anything!
Spray baking dish with non-stick canned oil. Put fillet in pan, skin side down. Salt and pepper lightly. Spread mayonnaise over fillet, salt and pepper. Place onion slices on top and squeeze fresh lemon over top. Pour wine in the bottom of the pan and cover. Bake at 350°F for approximately 20 minutes or until salmon flakes.
add the imitation crab meat. add pepper,scallion and celery. add your mayo. then the juice of your lemon. salt to taste. serve cold.
Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking. (I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly. Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly. To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar. Stir the dressing well. Place the beef on the salad and pour over the dressing. Serve immediately.
Mix meat and seasonings. Shape into 1 inch meatballs. Put enough water in saucepan that the meatballs will be covered. Bring to a boil. Add 1 meatball at a time so water does not stop boiling. Cook until liquid is reduced to about 1c - about 30 minutes. Whisk in flour to thicken and reseason to taste. Should you overthicken, just add more water to desired consistency. Serve over rice or noodles or by itself.
Brown meat lightly in butter. Add rice, salt, and spices. Stir for 2 minutes. Add 3 1/2 cups of hot water. Bring to boil. Cover and simmer over low heat for 25 minutes. Add the sauteed pine nuts and/or blanched almonds. Mix well. Mixture is ready to stuff lamb, chicken, etc. This can be also served seperately. If you are going to do this instead of stuffing a chicken, etc., simmer it 5 more minutes or until rice is very tender. *I also add one 20 oz. can of chick peas to this recipes, adding it the same time I add the pine nuts and almonds, and it turns out just wonderful! Enjoy!
Preheat oven to 425. spray a 9x13 inch metal pan with no stick spray. Rinse chicken and drain but do not dry. Put flour and seasonings in a paper or plastic bag and shake to blend. put 2-3 pieces of chicken in bag and shake. arrange chicken in pan. Bake 30 min then turn chicken over for another 20 minute. If using white meat reduce cooking time to not over cook and dry out.