HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scoop ice cream into a chilled dessert bowl. Pour Amaretto over ice cream, find a cozy chair and enjoy!
In a large pot, boil potatoes. While the potatoes are cooking, cut the sausage into 1/4 inch pieces. When the potatoes are ALMOST done-not fork tender, drain. When potatoes are cool enough to handle, dice. In a large pot, add oil, onions and garlic. Saute until translucent. Remove from burner and add paprika. Mix well. Add the potatoe and kielbasa, mix well, cover and cook on low heat for 15 minutes, stirring often.
Turn on your broiler and set your upper rack to the middle position. Let it preheat 5 minutes. Set 1 qt of water to boil in a medium pot. Take a 12" wide section of heavy duty foil and fold into thirds and then fold over the edges by 1/4"- this is what you will bake the salmon on (who doesn't like easy cleanup?). Spray the foil with a spritz of cooking spray, and season the salmon on both sides. Place on the foil and give the top of the salmon a spritz of cooking spray. Bake under the broiler- this should take about 6-8 minutes. When its done, remove from the oven and set it aside to rest. When your water comes to a boil, salt it and add the pasta. You will add in the asparagus during the last minute of cooking. To make the sauce, whisk together the first 9 ingredients of the sauce in a small saucepan and set over medium heat. Stir occasionally. When it has thickened and no longer has a starchy flavor, take off the heat. When the pasta and asparagus is done cooking, drain and return to the pan you cooked it inches Dice the salmon into bite sized pieces and add to the pasta. Just before adding the sauce to the pasta, stir in the lemon juice and light butter. Dump this into the pan with the pasta, asparagus and salmon, toss gently until the pasta is completely coated with sauce. Serve!
Leave eggs in 145 degree water for 40 minutes. Dice and crisp bacon. Drain on a paper towel. Sweat a minced shallot in butter until very very soft. Add cream, milk, and cheese to the shallot. Bring to a very low simmer and stir constantly with a rubber spatula. After a minute or so, puree if desired (or leave as is if you don't mind bits of shallot). Add bacon, salt and pepper to taste (lots of pepper). Remove the eggs from the water and crack them into two separate warmed bowls. Pour the cooked pasta into the sauce and stir. Check seasoning, then divide evenly between bowls. Sprinkle with dried chili if desired.
Boil potatoes in salted water approximately 20 min or until knife enters with ease. Drain, add butter, salt and pepper, and mix with electric mixer. Add sour cream and half and half, mix with electric mixer until smooth. Dissolve the bullion cube in the 1/2 cup water, and put a side. In a large skillet brown the ground beef, add the onion, garlic, pepper, adoba seasoning, mesquite and basil. Cook on medium-high heat until onion starts to turn clear, then add the remaining vegetables, simmer for a few minutes while adding the burgundy and the dissolved bullion cube. Simmer all together another 5 minutes or so while the oven comes to temp (350). In a 9x13 glass pan spread the meat mixture evenly, carefully spoon the mashed potatoes over the top making sure not to mix in the meat mixture while spreading it evenly over the top. Bake for about 20min or until bubbling, broil for an additional 5min if you want a slightly crunchy browned top.
Pre-heat oven to 350 degrees. Saute Boca Crumbles in olive oil over medium heat, stirring frequently, in large saute pan for approximately 8-10 minutes or until evenly browned. Add green beans and chopped onion saute for an additional 2 mins., stirring frequently. Add minced garlic and saute for one additional minute, stirring frequently. Add cream of mushroom soup, mixing thoroughly on reduced heat for approximately 1-2 minutes. Place mixture in 9" x 13" rectangular cake pan. Cover mixture with frozen tater tots in neat rows. Bake in 350 degree oven for approximately 18-20 mins., or until tater tots are golden brown.
To make the maple leaf cocktail, combine the bourbon, maple syrup, and lemon juice in a cocktail shaker filled with ice. Shake and strain into a cocktail glass. Garnish with the cinnamon stick. Mix, shake, repeat as often as the party requires.
Sauce: In a small skillet over medium heat, heat oil and saute onion and garlic until tender. Add remaining ingredients and stir well. Beans: In a 2-quart casserole, combine beans and sauce and bake at 350 for 45 to 60 minutes.
Whisk water and eggs in bowl until light in colour. Mix bread crumbs salt and pepper in a flat dish. Place oysters on 6 paper towels and then pat dry with another 6 paper towels. Line a cookie tray with wax paper and make room in your freezer for the tray to sit level. Dip oysters in egg and then dredge in the bread crumb mixture. Set oysters on cookie tray and freeze. Move frozen oysters to a sealable container and keep in freezer. When you want a pan fried oyster, heat a frying pan with a tight fitting lid to medium heat and add 2 tbsp margarine. Take out as many as you want, place in the pan and let brown for 3 minute Flip the oysters, turn up the heat to high, pour in 2 tbsp water and cover with the lid. Fry for 4 minute Take off the lid (the heat from the steam will cook the oysters) Their should be a cloud of steam when you take off the lid. The oysters will now be soft. Cook for another 3 min on each side. Serve with tartar sauce and lemons.
Heat the oil and fry the shallots until soft. Add all other ingredients. Bring to boil and simmer until almost all the water has evaporated. Allow to cool and serve.
Brown the eggplant in the oil. No need to salt or fiddle at all with the eggplant. I do this in a large skillet on moderate heat and wait quite a while before moving or turning the cubes. You want it nicely browned and cooked through though not mush. The given amount of oil is enough to do this and I have never had to add more. Your pan will look overfull but the eggplant will shrink. While the eggplant is browning prepare the onions, peppers and garlic and place into a glass or plastic bowl. Pour eggplant, hot, and it's oil (if any left, though the oil will drain back from the eggplant into the salad during standing for the dressing.) into the bowl over the onion mixture. Top with remaining ingredients and mix well. Refrigerate at least 6 hours and serve chilled or room temperature. Please use fresh lemon juice and to taste. The amount I use is the juice of 1 fresh lemon. Not easy to give an exact measurement on how much juice 1 lemon will yield but I always use 1 lemon. This does need to sit so figure in the sitting time as part of the cook time.
Heat the oil in a large chili pot. Saute all zucchini, squash, celery and chopped onion til tender - about 9 minutes. To the pot, add the sauce ingredients to the zucchini mixture. Simmer slowly, uncovered, 1-1/2 hour. Stir occasionally. Add olives, kidney beans, mushrooms, chunked onion, optional pepper. Simmer 30 minutes. Serve over slabs of firm polenta or rice. Garnish with chopped cilantro.
Puree mango and yogurt together until smooth. Add lime juice and honey, pulse to combine. Add ice cubes and blend until incorporated. Serve immediately.
Flake the tuna into a bowl. Tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined. Roll the mix into 12 walnut-sized balls. Put a large pan of water on to boil, then cook the spaghetti according to the pack instructions. Heat a little of the reserved tuna oil in a large non-stick frying pan. Then fry the tuna balls for 5 minutes, turning every minute or so until completely golden. Drain on kitchen paper. Heat the spaghetti sauce and then toss together with the pasta and tuna balls.
In a heavy skillet, heat 1 stick butter to sizzling. Saute' shrimp and crawfish on high heat for 4 minutes, then remove with slotted spoon, draining juices back into pan. Finely chop, but do not puree, seafood in food processor and set aside. Mince onions, celery and green pepper in food processor, then place in sieve to drain off excess liquid. Preheat skillet, adding the remaining stick of butter. Add creole seasoning and vegetables and saute' on high heat for 5 minutes. Reduce heat and stir in basil, thyme,garlic and cook for 5 minutes longer. Add seafood, Worcestershire, flour and tomato paste to the vegetable mixture. Cook and stir for 5 minutes. Add the green onions, salt, and hot sauce to taste and cook for 5 more minutes. Serve warm, spread on crusty French bread slices. Garlic bread slices are also good too!
Place all ingredients in bread pan. Set to jam cycle and start. Spoon into containers and refrigerate.
Cut the chicken into 1" cubes; sprinkle with salt and lemon juice and leave for approx 10 minutes. For the marinade, combine yogurt, garlic, ginger and ground spices in a bowl until mixed well. Thread chicken on to skewers and brush liberally with marinade. Cover and refrigerate for at least 2 hours, better overnight. Barbecue or grill, brushing with butter or oil, turning frequently, until cooked through--approx 15 minutes. NB-You can also do this with chicken portions like drumsticks and thighs; adjust cooking time accordingly.
Put the butter, sugar and chocolate in that order into a 2 quart saucepan. Put the pan over low heat and warm the ingredients, stirring occasionally, until they are melted and smooth. Scrape everything into the bowl of a mixer or into a large bowl. Sift together the flour, cocoa, baking soda, salt, cinnamon and cloves. Working with a mixer with a paddle attachment, if you have one, or with a hand mixer in a large bowl on low speed, add the eggs, one at a time, beating until the eggs are well blended into the chocolate. With the mixer still on low, add the dry ingredients, mixing just until the dough is smooth and shiny; it will clean the sides of the bowl and form a ball. Turn the dough out onto a work surface, divide it in half, wrap each piece in plastic wrap and chill for at least 1 hour or for up to 3 days. (If the dough is solid, leave it on the counter for 30 minutes before proceeding.). Position the racks to divide the oven into thirds and preheat the oven to 350°F Line two baking sheets with parchment or a silicone mat. Working with 1 tablespoon of dough at a time, roll the dough between your palms to form firm, shiny balls. (If the dough breaks as you work, squeeze and knead it a bit, then reroll it between your palms.) Place the balls about 1 inch apart on the baking sheets and lightly press each one down a bit with your fingertips. Bake the cookies for 10 to 12 minutes, rotating the baking sheets from top to bottom and front to back at the midway point. The cookies should be delicately firm and crackled across the top. (It's better to under- than over bake.) Remove the sheets from the oven, let the cookies rest on the sheets for 2 minutes, then, using a wide metal spatula, gently transfer the cookies to a rack; cool to room temperature. Repeat with the remaining dough, cooling the baking sheets between batches.
Set oven rack in center and preheat oven to 375F. In a 10 inch cast-iron skillet, combine the 2 tblsps butter and the brown sugar and cook over medium heat, stirring, until melted. Remove the skillet from the heat and arrange the plums and apricots, cut sides up, snugly and attractively in a single layer in the melted sugar. In a large bowl, beat together the remaining butter and sugar until light and fluffy. Beat in the extracts, then add the eggs, 1 at a time, beating until smooth after each addition. Stir in the almonds, then the flour, baking powder and salt. Spoon the batter over the fruit and smooth it. Bake for about 35 minutes, or until lightly-browned and cake springs back when lightly pressed with a fingertip. Let cool for a few minutes. Invert onto a cake plate and carefully remove skillet. Serve warm or at room temperature.
Cut the top off the squash and clean out all the seeds. Mix all the ingredients together, stir to mix well. Stuff the squash, put it's hat back on. Place leftover stuffing in a piece of tin foil. Place the stuffed squash in a baking dish. Bake in 375 oven for apprx 1 hour. The baking time will depend on the thickness of the squash shell - mine was apprx1" thick. Put the leftover stuffing in the oven for the last 20 minutes of baking.
Preheat oven to 400. Heat a large skillet over medium high heat. Add ground beef or turkey, grapeseed oil, 1 T fra diavolo blend and garlic to skillet. Brown approximately 5-7 minutes. Drain off any excess grease from the ground beef. Add the tomato sauce bag contents to the ground beef skillet. Stir. Simmer uncovered approx 7-8 minutes. In a 2 quart casserole pan, layer tomato meat sauce, frozen tortellini (yes, bake from frozen!), and mozzarella cheese, finishing with a layer of tomato sauce and then cheese. Bake COVERED at 400 for approx 30 minutes, or until center of lasagna is hot. Uncover and cook an additional 5-7 minutes to slightly brown the cheese on top. Serve with salad and garlic bread.
Finely chop the celery and yellow pepper, and soften in the oil (about 10 minutes). Chop the tomatoes and add them to the pan with the tom yum paste (use more or less tom yum paste, depending on how strong you want the dish to be, and how strong your paste is). Cook for a couple of minutes. Stir in the tuna and the petits pois, and heat through.
In a large pot, combine all ingredients. Add enough water to just cover ingredients. Over medium heat, cook until potatoes are tender, stirring occasionally. Dump into large colander to remove any remaining water. Serve and enjoy!
Grab a good sized pot. Set the heat on the stove to medium high. Cook the bacon in the pot until brown, but not crunchy (include onion in this step cooked until translucent if desired). Add canned beans with juice to pot, making sure to stir the bacon and its juices into liquid. Add pepper sauce, salt, and pepper to pot. Leave on medium-high heat, uncovered, until beans and liquid come to a slight boil. When a boil is achieved, stir, turn the heat down to medium-low and cover (adjust the heat so the beans are just about boiling with the cover on but not boiling out of the pot). Cook for 1 hour, stirring every 10-20 minutes. Add more spices if desired (take a taste test every now and then). For fresh beans, before cooking as directed above, boil beans in enough water to cover + 1 teaspoon salt for 5 minutes (I feel this helps get rid of the strange taste some fresh green beans have). Drain. Add fresh green beans to recipe as indicated, but add enough water to cover once more.
Cream butter and sugar. Add eggs and vanilla. Stir together dry ingredients and stir into butter. Drop by teaspoonfuls and bake at 350 10-12 minutes.
Mix jello with the two cups of boiling water till disolved. Add the can of pineapple including the juice and the whole cranberry sauce and nuts. Let set in bowl or mold of choice. Blend the cream cheese, sour cream and sugar well. After jello has set, spread on top.
Blend all ingredients in food processor or blender, making into a rough paste. Store in refrigerator until ready to serve, up to 1 week.
Combine all ingredients in a large bowl. Cover and refrigerate until ready to serve. Great with chips, crackers, buffalo wings, etc.
Whip butter and sugar well until creamy. Gradually add egg yolks and the rum, zest, salt, almonds, flour and cornstarch to the butter-sugar mixture until a light, foamy batter forms. Beat egg whites until very stiff and fold gently into the batter. Pour about 2 tablespoons batter (a thin covering) into a 8-1/2" springform pan greased with butter. On the uppermost oven rack, or broil in a preheated for 2 minutes or until golden brown. Watch carefully, this browning can take place very quickly. Repeat until all the batter is gone -- you should have about 14 to 16 layers. When the cake is done, let it stand a few minutes before running a sharp knife along the sides of the pan. Remove the cake from the pan and glaze with melted apricot jam. Once the jam is set, you can add an additional glaze of thinned almond paste or immediately finish the cake with a thin icing made from powered sugar or the highest quality chocolate available (use your favorite chocolate).
Combine all ingredients in saucepan over medium high heat. Bring to a boil, then reduce to a low simmer. Cover and cook for 15 minutes. Remove from heat and allow to sit for an additional 15 minutes. Top with toasted pecans and serve.
1st day; peel and slice large cucumbers enough to make 2 gallons. put 2 cups lime juice with 2 gallons water let stand overnight.in a crock or plastic pail. 2nd day; drain cucumbers and wash well. soak in cold water 2 hours, set aside. mix; 1 cup dark vinegar ,1 small bottle red food color, 1 tbls alum with 3 qts water,pour over cucumbers simmer 2 hrs on stove.drain and throw liquid away. syrup: 4 cups water. 10-12 cups sugar. 4 cups dark vinegar. 1 pkg cinnamon red hot candies. 8 cinnamon sticks. bring to a boil, pour over cucumbers in crock or pail. 3rd day:drain, reboil syrup, repour over cucumbers, (take out cinnamon sticks when boiling. 4th day ; same as third. 5th day ; drain and place cucumbers in 12 pint sized jars, heat up syrup ,pour over cucumbers, seal in hot water bath 10 minutes, you could half the recipe for 6 jars.
Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula. Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed. Spoon cupcake batter into paper liners until 1/2 to 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans then remove and place on wire racks to cool completely. Once cupcakes are completely cooled, frost and decorate as you desire. Let your imagination run wild!
Preheat oven to 425° with large baking sheet inside. For the vinaigrette, whisk together the vinegar, 3 tablespoons olive oil, Dijon mustard, parsley and dill; season with salt and pepper. For the salad, toss radishes and potatoes with 2 tablespoons olive oil to coat; season with salt and pepper. Transfer to hot baking sheet. Roast radish and potato mixture for 10 minutes, the stir and roast until golden, 10 to 15 minutes more. Stir reserved radish greens into mixture and return to oven; roast 2 minutes more. Transfer mixture to a large bowl; toss with vinaigrette and scallions just before serving.
Combine paprika, cumin, salt, sage, pepper, garlic powder and cayenne in a bowl. Coat chops with seasoning mixture on both sides, pressing into the meat. Heat butter and oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium and cook 7-8 minutes, turning once halfway through cooking time.
In a heavy saucepan, combine mustard, brown sugar, vinegar and beer. Season with chili powder, black pepper and cayenne. Bring to a simmer over medium-high heat (do not boil-- the sugar will scorch). Reduce heat and simmer 20 minutes. Stir in Worcestershire Sauce, butter and Liquid Smoke. Simmer another 15 minutes. Add the Tabasco Sauce and stir to blend. This can be used as an overnight marinade for chicken breasts (or any other pieces you wish) then baked or grilled. If grilling, reserve some of the sauce for a basting sauce (or make a little extra).
Brew one cup coffee and set aside. Mix all dry ingredients. Whisk eggs and sour cream and add coffee and whiskey. Make a well in drys and stir in liquids quickly. Spoon into 18 muffin tins and bake 350°F 20 to 25 mins or until tested done.
Grease a 9 x 11 in casserole dish. Preheat oven to 350 degrees. Flatten chicken breasts by using rolling pin to get membranes out. Make thin. Combine onion, 2 tbl garlic, broccoli, mild chz, sharp and almost all of mozzarella cheese n large bowl and stir together. Place salt and pepper with beaten eggs in bowl. Mix bread crumb and 1/2 of the parmesian cheese in seperate bowl. Coat chicken with eggs and then dip into bread crumb mixture. Lay each chicken breast stretched out seperatly. Spoon broccoli mixture onto flattened chicken and roll up like a burrito and pin shut with 1 clove. Repeat with remaining breasts and mixture. Top with sauce, remaining garlic and parmesian cheese. Cover and cook about 30-35 min depending on over. Chicken should be white and tender when cooked. Can be served with pasta and veg.
Sandwich ~. Spread one side of each piece of bread with basil aioli. Stack one piece with bacon, tomato slices, arugula leaves, and fresh mozzarella slices. Sprinkle with salt and pepper. Top with second slice of aioli-laden bread. Basil Aioli: 1 cup loosely packed basil leaves. 1/2 cup extra-virgin olive oil. 1/2 cup canola oil. 2 egg yolks (can use 1/2 cup pasteurized whole eggs in place of egg yolks). 2 garlic cloves, minced. 1/2 teaspoon dried mustard, lemon juice, salt, and pepper. Bring a large pot of salted water to boil. Dunk basil leaves into the boiling water for 20 seconds. Drain and squeeze out as much excess water as possible. In a blender, whirl blanched basil leaves with olive and canola oils. Empty into a measuring cup or small pitcher and reserve. In a medium bowl, whisk together egg yolks, garlic, mustard, lemon juice, salt, and pepper. Whisk in a drop of the basil oil; continue adding drops of oil, whisking until mixture thickens to a mayonnaise-like consistency. Continuing to whisk, pour in remaining basil oil in a very thin stream. Season with additional salt and pepper to taste. Prep and Cook Time: 30 minutes. Notes: If you are concerned about salmonella or bacteria in raw eggs, use 1/2 cup pasteurized whole eggs (available at some grocery stores) in place of the egg yolks.
Preheat oven to 300°. Spread pecans in a single layer on baking sheet and toast for 15 minutes, stirring occasionally. Let stand until cool. Melt butter in saucepan and stir in brown sugar, corn syrup and flour. Bring to a boil and reduce the heat to low. Simmer for 5 minutes, stirring constantly. Remove from heat and let stand until lukewarm. Add the evaporated milk and pecans gradually to the brown sugar mixture, stirring constantly. Serve warm with red and green apples for an appetizer or drizzle over ice cream for dessert.
Poach the eggs in a pan of gently simmering water, until cooked as you like. Meanwhile, toast muffins. Divide tomato between two muffin halves; sprinkle with vinegar, top with eggs, then remaining muffin halves.
Pre heat the oven to 200°C. Make a deep cut in the end of the fillet and using the end of a wooden spoon, ease through till you reach the other end.( I use the knife sharpening rod). Push the wooden spoon left and right to make the hole wide enough to accomodate the cheese mixture. Mix the blue cheese with the honey and chopped sage leafs with a fork , then start pushing into the pork fillet. Place a tooth pick on each end to secure the hole. Heat olive oil and butter in a frying pan then lightly brown the fillets on all sides. Place in the oven for 25-30 minutes or until juices run clear. Serve with potatoes, cabbage and apple sauce.
In a large saucepan or Dutch oven, cook the beef, onion, celery and carrot over medium heat and drain. Add the water, au jus mix, bouillon, bay leaves and pepper and bring to a boil. Stir in the noodles and return to a boil. Cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally. Discard bay leaves before serving.