HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine potatoes, garlic, and enough cold water to cover by 1 inch in a large pot. Add 1/2 teaspoons salt; cover and bring to boil. Uncover, reduce heat, and cook until potatoes are tender when pierced with tip of small knife, about 25 minute Remove pot from heat. With slotted spoon, transfer potatoes to colander; drain and let stand until cool enough to handle. Meanwhile, discard all but 1 inch cooking liquid from pot and return to boil. Put cauliflower in steamer basket. Set over boiling cooking liquid. Cover tightly and steam cauliflower until very tender, about 10 minutes. Remove steamer basket from pot; discard cooking liquid. Remove potato skins. Working batches, press potatoes and cauliflower through potato ricer into warm pot. Stir in buttermilk, remaining 1/2 teaspoons salt, and pepper. Set pot over low heat and cook, stirring frequently, until mixture is heated through, about 3 minutes. If making ahead, let mixture cool completely. Transfer to large microwavable bowl. Cover with plastic wrap and chill up to one day. To serve, turn back one section of plastic wrap to vent. Microwave on High until hot, 4 - 5 minutes, stirring once halfway through microwaving time. Before serving, stir in chives.
Stir all together and pour into greased baking dish. Bake at 350 until it sets up, approximately 30-45 minutes.
Mix all ingredients except shrimp and rice in a large slow cooker. Cover and cook on low setting 7 to 8 hours (or high for 3 to 4 hours). Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm. Serve with rice.
boil the potatoes until soft and allow to cool. chop celery and onion. remove stems from thyme. mix everything together. more flavorful if its had time to sit for a few hours, but can be eaten immediately.
Bring a large pot of water to a boil. Dip the chard leaves in the boiling water and quickly remove carefully with a slotted spoon. Place them flat on a paper towel. Add carrots to the boiling water and cook for 25 minutes, or until tender. Drain and cool. Lightly oil an 8 x 2 3/4 x 3 1/2 inch terrine or loaf pan. Line with a layer of plastic wrap, leaving enough hanging over the sides to cover the top. Then line the pan with the chard leaves, making sure there are no gaps and leaving enough hanging over the sides to cover the top. Trim the asparagus at the thicker end so they fit the length of the pan. Slice each zucchini in half lengthwise, and then each half into four lengthwise. Steam the asparagus, zucchini and green beans for 6 minutes, or until tender. Drain and refresh in cold water so they keep their color. Pat dry with paper towels. Puree carrots with 1 cup creme fraiche in a food processor. Season with salt and pepper. Put 2 tablespoons water in a small bowl and sprinkle with gelatin. Let sit 5 minutes, then put bowl over a pan of simmering water until melted. Add to the carrot puree and mix well. Spoon a quarter of the carrot puree into the terrine and smooth out. Arrange 6 asparagus spears on top, all pointing in the same direction. Arrange all of the zucchini on top in a flat layer. Add another quarter of the puree and smooth out. Add tomato halves, cut side up. Add another quarter of the puree and smooth. Arrange the remaining asparagus spears, all one direction, and top with green beans (beans can be layered widthwise so they cover layer completely. Top with remaining puree and smooth out. Fold the overhanging chard leaves and plastic wrap over top. Refrigerate overnight. Fold back plastic wrap from top and unmold onto a plate and peel off plastic wrap. To make sauce: Fold the herbs and lemon zest into the creme fraiche and season with salt and pepper. Cut the terrine into 1-inch slices and serve with a dollop of the herb sauce on the side.
Pick through the peas removing any damaged beans or debris. Rinse and place in a large soup pot. Fill pot with water until it rises about five inches above the beans. Bring water to a brisk boil. Turn off heat and cover pot, letting it sit for 60 to 90 minutes. Drain in a colander. Return the black-eyed peas to the pot along with 4 1/2 cups of fresh water and bring to a boil. Reduce to a low simmer, cover and cook for 40 minutes or until the peas are tender. Once the peas are cooked, heat the oil over medium high heat in a large skillet. Once the oil is hot add the whole dried chile (it should sizzle a bit). Add the garlic and stir once. Add the black-eyed peas and cooking liquid along with the bay leaves, oregano, oregano, thyme, paprika and salt. Simmer for 20 minutes uncovered over low heat. Serve with rice.
Put chicken pieces in 9x13 glass pan. Pour tomato sauce, diced tomatoes and mushrooms over chicken. Add seasoning over top of everything and slightly fold in seasonings. Cover with foil and bake on 350 degrees for 45 minutes to 1 hour.
Bring egg whites to room temperature. Mix Kahlua with water in a large saucepan; sprinkle gelatin over top and let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes. Add chocolate; stir until melted and smooth. Remove from heat; whisk in egg yolks one at a time. Cool to room temperature. In large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted. Gradually add sugar; beat until stiff glossy peaks form. Stir a largo dollop of whites into the chocolate mixture until blended, then fold the chocolate mixture into remaining whites. Whip the cream and fold it gently into the chocolate mixture. Spoon some mousse mixture into an 8 or 8-1/2 inch springform pan to make a 1/4 inch layer. Stand cookies in the mousse all around the inside edge of the pan, using the mousse to glue the cookies together. Gently pour in the remaining mousse. Cover loosely with waxed paper and chill at least 3 hours until firm, or overnight. To serve, remove sides from springform pan. With sharp knife, cut into servings 2 cookies wide.
In large bowl, combine limeade with lime juice and stir well. Add sweetened condensed milk, and stir until smooth and uniform. Fold in cool whip until smooth, being careful not to stir to the point that the cool whip breaks down. Pour into individual bowls or one large freezer-safe container. Freeze four hours or until set.
Heat creme fraiche until hot but not boiling. Add cheese and stir until melted. season to taste.
Heat oven to 400 degrees. Heat soup, Worcestershire sauce and mushrooms in a saucepan over medium heat, bring to a boil. Add beef to sauce pan and heat through. Divide Beef & mushrooms among the four hogie buns. Top with Cheese. Use the saucepan to mix up the au jus package and heat through. Bake for 3 min, or until the cheese is melted. Top each sandwich with peppers. Serve with a dippable container of au jus.
Whisk all the ingredients together in a large glass bowl. Add your choice of meat ( 1 lb of boneless or 2 lbs bone-in). Mix to combine, cover and and refrigerate for 4 hours (if using this marinade for fish or seafood only marinate for 30 minutes). Makes about 1/3 cup.
Place brisket with contents of seasoning package in a heavy stockpot. Add enough water to cover. Bring to a boil and then simmer 2 1/2 - 3 hours. Add onions, carrots, and potatoes. Cover and simmer for 20 minutes. Remove meat from pot; potatoes too, if tender; keep warm. Add cabbage, bring to a boil; reduce heat and simmer 15 minutes or until vegetables are tender. Place brisket on serving platter; slice thinly across the grain after allowing it to rest 5-10 minutes. Add drained cabbage around the brisket. Distribute the potatoes and carrots evenly atop the cabbage for a pretty presentation.
In blender, puree ingredients. Shape into small balls. Freeze invidivually and then put in covered container. To serve: remove, warm to room temperature and serve over hot pasta of your choice.
Trim the eggplants and cut them into 1/4 inch thick slices. Layer the slices in a colander, sprinkling each layer with salt. Let drain for 30 minutes. Rinse the eggplant and pat dry. Pour about 1/2 inch oil a large deep skillet and heat over medium heat. Fry the slices, in a single layer, turning once, until browned on both sides. Drain on paper towels. Preheat the oven to 350. Spread a thin layer of tomato sauce in a shallow baking dish. Make a layer of eggplant slices, overlapping them slightly. Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese. Repeat the layering, ending with eggplant, sauce, and grated cheese. Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted. Let stand for 10 minutes before serving.
Break asparagus into 3. Saute asparagus and mushrooms in a high side pan. Blend together cream cheese, red peppers, chicken broth, garlic, basil and ground pepper. Add blended ingredients to the high side pan with the mushrooms and asparagus. Cook on stove, medium heat, 5 minute. Add shrimp and cook until shrimp are done. Pour over cooked pasta.
Rub butter into flour. Beat the egg and add milk, then mix into flour to form a dough. Divide this mixture into 8 pieces and roll out, fold around each quarter of apple, place into a greased baking dish. Pour over hot syrup. Bake in a moderate oven for approximately 30 minutes until golden brown and cooked. To make syrup ~ Place all ingredients into a saucepan and bring to the boil.
Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes. Simmer covered for 1 hour or until meat is tender. Drain and reserve the sauce. Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a serving dish. Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve.
Peel parsnips; cut into 2 x 1/2-inch sticks. In bowl, toss together parsnips, oil, cumin, coriander, salt and pepper. Bake on greased baking sheet in 425 degree oven, turning occasionally, for 30 to 40 minutes or until browned and tender. In small bowl, stir together yogurt, curry paste and green onion. Serve sauce with parsnip fries.
In a bowl combine together ground beef with 1/3 cup teriyaki sauce, chopped onions, fresh garlic, seasoned salt, black pepper, seasoned bread crumbs and Parmesan cheese; using clean hands mix until well combined. Cover and refrigerate for 8-24 hours. Just before shaping into patties mix in the ice water if you ice cubes are very small then add them in also (if the mixture seems too moist to shape then add in a little more seasoned breadcrumbs). Shape into 6 patties then place on a pan. Using middle finger make an indent in the middle of of each burger, this will allow the burger to remain flat and not puff up while cooking. Grill or oven-broil until cooked through. Place in toasted buns top with sliced mozzarella cheese and other desired toppings.
Preheat oven to 350. Lightly spray a 2 quart casserole dish with nonstick cooking spray. Boil yam chunks in salted water until tender (about 10-15 minutes, depending on the size of your chunks). Drain. Place cooked, drained yam chunks in a large bowl. Add banana. Mash together with a potato masher. Add 3 tbsp butter and the sour cream. Mash to combine well. Mash in the salt, cinnamon, ginger and nutmeg. Place mashed mixture into prepared casserole dish. Evenly drizzle with the 1 tbsp melted butter. Bake uncovered, at 350 for 20 minutes or until top just begins to slightly brown.
In a bowl, combine the turkey and the next 7 ingredients. Form mixture into 4 patties and grill over medium-high heat for 6 minutes on each side. While the burgers are cooking, mash the avocados with the onion, chile pepper, salt, and tomato-leave it chunky. Place each burger on a bun and pile it with chunky guacamole and a piece of romaine.
Heat oven to 350°. Grease 13 x 9" pan. Melt caramels and milk in a saucepan over medium heat. Mix flour, oats, brown sugar, baking soda and salt. Mix in beaten egg. Mix butter in with fork until mixture is crumbly. Pat 1/2 of the batter into the bottom of the pan to make bottom crust. Bake for 10 minutes. Pour chocolate chips and nuts over crust, drizzle caramel mixture over that. Crumble remaining batter over top and continue to bake 15- 20 minutes until lightly brown. Let cool for 5 minutes, with a knife go around the outside edge of the caramel candy bars to put a small space between the bar and the pan. After 30 minutes use a sharp knife to cut into small bite sized squares.
Clean seafood. - de-vein shirmp, remove tails if desired. - wash/trim scallops. - thoroughly wash and de-beard mussels and clams, scrub shells vigorously, throw away any open or broken mussels and clams. Saute garlic, red chili flakes, and basil in olive oil until garlic is transparent. Add white wine, clam juice, mussels, and clams. Cover and steam until mussels and clams open. Remove mussels and clams, cover, set aside and keep warm. Add shrimp and scallops to pan, saute unil cooked. Remove shrimp and scallops, add to mussels and clams, recover, set aside and keep warm. Add marinara sauce to pan, heat until bubbly. Add cooked seafood back into pan, heat briefly. Poor over cooked linguini.
For filling combine half-and-half and butter in saucepan. Bring just to boil over medium heat. In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended. Gradually add to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 3/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells and refrigerate at least 2 to 4 hours. To make the whip cream topping, whip chilled whipping cream and for best results, the bowl and beaters should be chilled in the freezer. (This allows the cream to reach it's full volume and develop those meringue like peaks). Slowly add powdered sugar and then vanilla extract, until cream hold stiff and spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut on each pie or toasted coconut if you like, and refrigerate until served. To toast the coconut: heat oven to 350°F Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. FOR VARIATIONS: Here are other ideas: you can also change the topping with meringue made with egg whites and marshmallow cream instead of the whipping cream topping. And for the filling, you can also add 3 oz. cream cheese instead of the marshmallows, if you like. Just before you remove the mixture from the stove, stir in the softened cream cheese, mix well, and enjoy it with a good cup of fresh coffee.
Preheat oven to 400 degrees F. Butter a 2 quart souffle dish or 6 8 ounce ramekins. Sprinkle with about 1/4 cup sugar. Combine espresso and chocolate in a small bowl and microwave about a minute; stir to combine and melt chocolate. Whisk egg yolks into chocolate. Beat egg whites until frothy. Gradually add 1/4 cup sugar and continue beating until soft peaks form. Stir about 1 cup of the egg whites into chocolate, then fold remaining egg whites into chocolate. Spoon into prepared dish(es) so they are about 3/4 full. Bake 30 to 40 minutes for large souffle; 20 to 25 minutes for individuals. Once souffle has risen, remove from oven and serve.
1. Preheat oven to 375. 2. Cream together the butter, sugar, and extracts. Add the eggs and mix well. Gradually add the flour and mix well. Lastly, mix in the grated lime peel and juice (save the squeezed limes.) Drop the dough onto greased cookie sheets by rounded tablespoons. Bake at 375 for 10-12 minutes. 3. As soon as you have removed the cookies from the oven, pat the top of each cookie with squeezed lime to get a drop of juice on top of each cookie. Then immediately dust well with powdered sugar.
For the meatballs:. Mix minced meat. half the chopped corriander. 1 finely chopped onions. salt. pepper. 1 tsp garlic paste. 1 tsp of ginger paste. 1 tbs of ketchup. 1 tbs of garam masala. Mix well and make medium size meat balls and put to the side. The curry:. Place the olive oil in a pot and fry the rest of the onions till browned. Add chopped tomotatoes and cook till tomatoes are reduced. Add 1tsp garlic. salt. pepper 1 tsp of garam masala. cook till sauce is reduced Then add 1 cup of water and bring to a boil the reuce the heat. add the meat balls and cover pot and let simmer for 10 min. When meat balls are browned add half a cup of water and the rest of the chopped corriander and let simmer for another 20 minutes. Serve with any rice.
Tart: Cream Sugar and Butter with paddle until fluffy. Add Eggs in one at a time to full incorporate. Slowly add Pastry Flour. Wrap and refrigerate for at least six hours. Roll out 1/2 in thick. Place in Tart shell. Make sure there are no air bubbles. Cream Cheese Filling: Cream Sugar and Cream Cheese using paddle attachment. Add lemon zest. Add eggs in one at a time to fully incorporate. Spread filling in an unbaked tart shell. Apples: Mix sugar and cinnamon with apples. Place in a symmetrical pattern on top of filling (can also add nuts on top). Bake at 375 F until golden brown and set.
Preheat the oven to 325 degrees. Line an 11 x 18 inch rimmed baking pan(sheet pan or jelly roll pan) with parchment paper and lightly oil with canola oil spray. Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside. In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside. In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside. Add the bean/chocolate mixture tot the coffee/chocolate mixture. Stir until blended well. Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using and electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated).
Press each biscuit into a 5 inch round flat biscuit. Heat oven to 400°F. Fill each with 1 Tbsp meat and 1 Tbsp cheese. Fold over and seal edges by pressing with fork. Place on greased or sprayed cookie sheet. Bake for 10-13 minutes. Eat!
Brown ground beef in skillet, stirring until crumbly; drain. Stir in remaining ingredients (except cheese) Simmer for 1 hour or until vegetables are tender, stirring occasionally. Serve on hamburger buns; top with cheese, if desired.
FOR THE BEEF. Place short ribs and broth in a large dutch oven. Add water to cover ribs, and bring to a boil. Reduce heat and simmer, skim foam from the broth. Make a bouquet garni by tying bay leaves, parsley sprigs and thyme into a cheesecloth bundle with kitchen string. Place the bundle in the broth with salt and pepper. Simmer, covered, for about 1 1/2 hours or until meat is very tender and falls off the bone. Remove the bouquet garni and strain the broth. Return the broth and meat to the pan. Stir in the carrots, leeks and celery. Bring mixture to a boil. Reduce heat and simmer, covered for 10 minutes or until vegetables are tender. Return mixture to the boil, add lima beans and egg noodles, cooking just until noodles are nearly tender (al dente). Remove meat, and separate meat from bones. Have soup at room temperature or warmer and add matzo balls; simmer for 5 minutes. Serve soup forst with 2 or 3 matzo balls per bowl. Slice meat and garnish plate. FOR THE MATZO BALLS: Blend fat or oil with eggs. Mix matso meal with salt, and combine these 2 mixtures and blend well. Add soup stock or water and mix until uniform. Cover mixture and refrigerate for one hour. In a 3-quart pot, bring 2 quarts of water to a full boil, adding salt if desired. From the refrigerated mix, form about 16 matzo balls, each 1 inch in diameter. Reduce flame and drop matzo balls into the gently boiling water. Cover pot and cook 30 to 40 minutes. Remove matzo balls from water and add to the Boiled Beef Belmont soup. The soup is seved separately from the platter of boiled beef. Add your own choice of accompaniments to the beef platter.
Heat broiler; cook chicken, turning once, about 10 minutes. Or, grill the chicken on an outdoor grill, which is what I usually do. Meanwhile, heat oil in a stockpot over medium heat; add onion, garlic and chili; cook until soft, about 3 minutes; add broth, corn, beans (undrained), lime juice, salt and red and black pepper to taste; heat to a boil, reduce heat to simmer. Slice or shred cooked chicken; add to pot. Add cilantro; heat through, about 1 minute. Ladle into soup bowls; top each with shredded cheese and crumbled tortilla chips, if desired.
In a heavy sauce saute onion and garlic in about 2 tablespoons oil until soft (about 3 minutes). Add in all remaining ingredients; mix to combine and bring to a boil, stirring occasionally. Reduce heat; simmer until the sauce thickens and is reduced to around 2 cups or a little more, stirring occasionally, season with salt if desired (this should take about 20 minutes). Cool completely, cover and refrigerate for a minimum of 6 hours.
In a shaker or mixing glass add vodka, St. Germain, lemon juice and the leaves from 1 mint sprig. Add ice and shake vigorously. Strain over crushed ice into a high ball glass. Top with Prosecco. Garnish with remaining mint sprig and orange wheel.
Heat oven to 350 degrees. Mix all ingredients until moist. (I use old-fashioned rolled oats, but imagine you could use quick-cook oats instead). Mixture will be gooey and sticky. That is normal. Drop by tablespoonful onto ungreased baking sheet. Flatten to desired thickness and shape, as cookies WILL NOT spread on baking. Bake at 350 degrees for 15 minutes. Remove to wire rack to cool.
DIRECTIONS FOR MARINARA SAUCE: Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot. Add the extra-virgin olive oil to the pot. Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot. Dice the shallot, and dump that into the pot. Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon. Do not strain, as the pulp adds to make this a thick and wonderful sauce. Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout. Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours. Remove from heat and give it one last stir. NOTE: You may want to double the ingredients in the sauce, depending on how many people you are serving. Set the sauce aside. DIRECTIONS FOR MEATBALLS: Mix all meatball ingredients together. Shape meatballs to desired size. To serve with spaghetti I usually make them 1 1/2" in diameter, but for a meatball sub or as hors d'oeuvres, I make them smaller. Heat olive oil in a large skillet. Place meatballs into skillet and sprinkle with salt, pepper and garlic powder. Continue turning the meatballs until they are done on all sides. Reduce the heat and add the Marinara sauce to the skillet with the meatballs. Cover and simmer for 20 to 30 minutes.