HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sauce. Combine wine, broths, thyme sprigs and bay leaves in a saucepan, bring to boil and leave on the stove until reduced to about 11/2 cups (approx 35 minutes). Reduce heat, add port and red currant jam, stir to combine, remove bay leaves and thyme sprigs. Add butter and stir until it melts, mix a little water with the cornflour, add to sauce and stir until sauce thickens. Note: Sauce can be made a day ahead of time and just reheated to save time on the day. Parsnip Mash. Place chopped parsnips in a saucepan along with just enough milk to cover, bring to boil and boil until tender, drain reserving a little milk to blend. Add cream, stock, reserved milk and butter to parsnips and blend or process until smooth. In a small fry pan, heat olive oil, add mushrooms and garlic, cook until mushrooms soften, stir in thyme leaves. Add to mash and stir to combine, add truffle oil and mix well. Duck Breasts. Add duck breasts to hot pan, not quite smoking, skin side down, cook until nicely browned and most of the duck fat has been rendered. (about 8-10 minutes). Place duck breasts skin side up in an oven proof dish and place in preheated oven 180°C, cook for 20 minutes, gives a nice pink centre, or cook to desired doneness. To Serve: Place mash on plates top with sliced duck breast and drizzle sauce around plate, serve extra sauce on the side. Sauce.
Spray interior of slow cooker with cooking spray. Mix together cream cheese, eggs and sugar. Combine flour, cornmeal, baking powder, salt, garlic powder and pepper, then add to cream cheese mixture. Add in the remaining ingredients, and mix well. Cook in slow cooker 3-4 hours on high.
in 3 quart saucepan cook bacon over medium heat for 5 minutes, add potatoes and onions, continue cooking stirring often until potatoes are tender about 15 to 20 minutes. add remaining ingredients and continue cooking until heated through about 10 to 12 minutes.
Heat oven to 400 Cut acorn squash in half. Scoop out seeds using an ice cream scoop, sharp spoon, or melon baller. Spread butter on cut edges and insides of each half. Place halves on baking sheet (lined with foil, if you wish). Sprinkle sugar inside each half. Scatter in each small amount of salt, greater amt.of pepper and desired herbs. Bake for one hour. (Freshly grated nutmeg and a pinch of cinnamon is nice. Thyme is nice with nutmeg or by itself.).
Combine all ingredients in a large pot and bring to a boil. Turn heat to low and let simmer for at least a half hour before serving. You can leave it on a low heat setting for several hours if needed. Serve alone or mixed with rice.
Heat the oil in a large skillet over medium flame. Add the onions and saute until translucent and just starting to brown. Add the ground beef and break it up while sauteing until cooked through and crumbly. Remove from heat, drain of any excess fat and place in a large bowl. Put the bread and milk in a bowl and soak for 5-10 minutes. Remove the bread and squeeze it dry, leaving squeezed milk back in the bowl and set aside. Preheat oven to 325°F Add the soaked bread, vinegar or lemon juice, raisins, sugar, curry powder, turmeric, salt and pepper to the bowl with the cooked meat and mix well. Taste and adjust seasonings. The meat should have a pleasantly sweet-sour flavor. Pour the meat mixture into a greased casserole dish and smooth out the top. Lay the bay leaves over the meat in a decorative pattern and press down lightly to make them stick. Bake uncovered for 30 minutes. Beat the eggs with the reserved bread-soaking milk. After the meat has baked for 30 minutes, pour the egg-milk mixture over the top of the meat and bake for another 15-20 minutes, or until the custard is set and lightly browned. Remove from the oven and serve hot with Recipe #456514 and mango chutney. VARIATIONS: Add a couple tablespoons of mango chutney or apricot preserves to the meat if you like. A grated apple is also sometimes added. Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds. One or two beaten eggs can also be stirred into the meat mixture if you like. Substitute lemon leaves for the bay leaves if you can find them. Use ground lamb in place of the beef.
Combine flour, baking powder, baking soda, sugar and salt. Cut butter into mixture (it will be crumbly). In separate bowl, combine milk, vanilla, egg and vinegar- mix thoroughly. Add the milk mixture into the flour mixture and stir gently. Add blueberries. Using a large spoon, drop 10 mounds of batter onto a baking sheet covered with parchment paper. Bake at 425 for 15 to 18 minutes or until golden brown. Cool on wire rack- serve warm.
Spread one slice of bread with almond butter and fruit spread. Put other slice on top and cut sandwich in half. Serve and eat!
Remove the kale leaves from the stems and chop fine. In a large bowl, combine kale, lemon juice, olive oil, balsamic vinegar, pine nuts, currants and parmesan cheese. Toss to combine. Season with salt and pepper. Let stand an hour before serving.
Beat egg and set into a rimmed plate. Set bread crumbs in a second rimmed plate. Dip chicken breasts into the egg, then into the crumbs,coating both sides and shaking off excess. Melt butter or margarine over medium heat in a large, deep skillet. Add chicken breast halves to the pan and brown on both sides - just enough to brown the chicken, not to fully cook it yet. Pour spaghetti sauce into the pan, immediately reduce heat to low, cover, and simmer until the chicken has cooked all the way through, about 15-20 minutes but the time will vary depending upon the thickness and size of your chicken breasts. Sprinkle with parsley and cheeses, re-cover, and simmer just until cheese melts- about 5 minutes. Serve with cooked spaghetti.
Preheat oven to 325. Combine preserves and bourbon in a small saucepan. Bring to a boil; remove from heat. Stir in cumin, ginger, coriandar, and pepper. Cool slightly. Trim fat and rind from ham. Score outside of ham in a diamond pattern; stud with cloves. Place ham on the rack of a broiler pan or roasting pan coated with cooking spray. Pour 1 cup water into pan; place rack in pan. Brush ham with 1/4 cup preserves mixture. Bake at 325 for 2 hours or until a thermometer registers 140, basting ham with remaining preserves mixture every 30 minutes. Transfer ham to a platter; let stand 15 minutes. Discard cloves before serving.
Pre-heat oven to 400°F. In a large mixing bowl beat butter until creamy, about 3 minutes. Beat in sugar and spices until well combined and the granules have begun to melt. Mix in pumpkin, egg and vanilla until well combined. In a separate bowl, stir together flour and baking powder. Stir flour mixture into butter mixture until well combined. Place into a cookie press and press out shapes onto an ungreased baking sheet. Lightly sprinkle cookies with the spiced sprinkling sugar. Bake 6 to 8 minutes or until set but not browned. Allow to cool 2 minutes on baking sheet then remove to wire racks to cool completely.
Preheat oven to 400 degrees F. Remove stems from mushrooms; chop finely and set aside. In a large frying pan over medium heat, melt butter. Add chopped mushroom stems, onions, and garlic. Saute approximately 5 to 6 minutes or until onions are translucent. Reduce heat to low; add parsley, cream cheese, blue cheese, lemon juice, and cream sherry or port. Stir until cheeses are melted and well blended. Remove from heat. Season to taste with salt and pepper. Spoon cheese mixture into the mushroom caps, filling generously. Place stuffed mushroom caps on a baking sheet with sides. Bake approximately 8 to 10 minutes until mushrooms are cooked and cheese is melted. Remove from heat and place mushrooms on a large serving plate or platter. Serve immediately.
Mix together ground beef, egg white, bread crumbs, garlic powder and milk. Pat into a 9x13 inch baking dish- Bake at 350 degrees for 15 minutes; pour off any accumulated fat. Spread spinach over meat. Layer zucchini over spinach and onion and green pepper over zucchini. Mix together tomato paste, tomato sauce, water, basil, oregano and pepper. Pour over layered casserole. Cover with foil and return to oven. Bake until vegetables are tender, about 30 minutes. During last 10 minutes of baking time, remove foil and top with shredded cheeses.
Wash the quinoa. See recipe #16399 for complete instructions. Toast the quinoa in a hot dry skillet until slightly browned. Set aside. Likewise with the buckwheat. Put both in a pot with the boiling water, butter, shallot, and seasonings. Keep on low heat for 15 minutes or until the liquid is absorbed. Five minutes before the end, add vegetables if you wish.
Preheat oven to 375 degrees. Wipe mushrooms clean with a damp paper towel and then dry them. Place with the rounded sides down on a baking dish sprayed lightly with nonstick spray. Combine all other ingredients and stir until well mixed. Evenly distribute crab mixture among the mushroom caps. Place in the oven for 10 - 12 minutes, until hot.
Sift together sifted flour, baking powder, baking soda, and salt; stir in nuts; set aside. With an electric mixer, beat together melted butter and 1 cup brown sugar. Beat in egg and vanilla. Slowly beat dry mixture into wet mixture. Stir in vanilla baking chips by hand. Spread batter into a greased 9" X 9" X 2" baking pan. Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean; set aside to cool. For topping: In a saucepan over low heat, melt remaining 1/4 cup butter and maple syrup. Stir remaining 1/3 cup brown sugar into saucepan until it has dissolved. Remove saucepan from heat and beat in cream cheese and maple extract until smooth. Return saucepan to low heat and simmer, stirring constantly, until desired consistency. To serve: place 1 brownie on a plate. Top with 1 scoop of vanilla ice cream. Drizzle topping over. Delicious!
Cook the potatoes in boiling salted water for 15 mins or until tender. Drain well, return to the pan and gently crush with a fork. Stir through the hummus, olives and parsley then season well. Serve.
Preheat oven to 425F. Grease a cookie sheet. Mix and sift once, then sift into a bowl: Flour, Baking powder, Salt, 2 Tbsp Sugar. Cut in the butter (margarine) finely. Combine well beaten egg with milk. Make a well in the flour mixture: Add liquids, mix lightly with a fork to make a soft dough. Add a little more milk, if necessary, to make a soft dough. Knead for 10 seconds on a lightly floured board. Roll out to 1/2 inch (about 1 cm) thickness. Cut out with floured 2 1/2 inch (about 5 cm) cookie cutter. Arrange (well apart) on a greased cookie sheet. Make a deep impression in the centre of each round of dough. Brush dough with a little milk. Sprinkle with 1 Tbsp sugar and cinnamon. Drop a small amount of jam into each impression. Bake in preheated oven about 12 minutes. Serve immediately with butter (margarine).
Boil water. Add pasta and boil following packet directions. Remove from heat, strain and place back in the pot. Finely dice garlic and mint. Add the yoghurt, garlic, mint, salt and pepper to the pot and stir. Place pot back onto low heat and the moment it starts to simmer, turn it off and serve.
Add all ingredients to a small sauce pot. Cook over medium heat until well blended and butter has melted. Simmer for 5 minutes. When ready to cook shrimp, heat sauce and add shrimp. Cook until shrimp are pink and cooked throughout.
Combine all ingredients in a bowl. Spoon into a jar. To use: Using a pastry brush, brush steaks, pork chops or veal cutlets with olive oil. Sprinkle both sides with rub. Using your fingertips, rub over meat. Barbecue or grill meat until cooked to your liking.
In a 5 quart sauce pan, heat olive oil and saute onion and green pepper add garlic and cook 1 minute longer. Add rice, sausage and ham and stir to coat rice with olive oil. Add remaining ingredients, except beans, and heat until boiling. Reduce heat and cover and cook for 25 minutes or until liquid is absorbed. Stir in beans and heat through. Chow down!
Cook pasta al dente. Blend together oil, teriyaki sauce, vinegar, salt and pepper. Pour over pasta and let set for 2 hours or overnight. Just before serving add remaining ingredients and toss. Eat!
Combine the tuna through the celery. Combine the tuna oil with the olive oil, vinegar, salt and pepper; stir into the mayonnaise. Combine the dressing with the tuna mixture. Chill at least 30 minutes.
Blend first 5 ingredients in blender until slushy. Coat rim of daiquiri glass with lime wedge; dip glass into ground toasted coconut flakes. Pour into a daiquiri glass.
Crush the tomatoes well. Do not drain. Stir in the rest of the ingredients. Sauce can be made a day in advance and refrigerated. I usually make it in the morning and let it sit. This is enough sauce for 3-4 pizzas, depending on how saucy you like it!
Pour can of Yams in a casserole (or oven safe cookware). Drain and save 1/2 cup of liquid and pour back into yams. Sprinkle Yams with Brown Sugar, cinnamon, nutmeg and mix well. Pat Butter on top. Place in preheated 350' oven for 30-35 minutes.
1. sprinkle gelatin over 2 tbsp cold water. let stand for 1 minute till it softens. mix hot water in it. 2. mix gelatin in mango pulp. 3. In a cold steel container, beat cream and sugar a little. 4. Mix cream in the pulp and beat till soft peaks form. 5. Fill glasses with required amount of the mousse and refrigerate atleast 4 hours be fore serving. 6. garnish with whipped cream, mint and thick mango pulp.
Melt the butter in a skillet and saute the garlic in it. Add the chicken and all the other ingredients (except the rice,) cover and cook until done, about 5-10 minutes. Serve on a 1/2 cup of cooked brown rice.
Place chicken on slow cooker. Brush with butter; sprinkle with garlic, onion flakes, Italian dressing mix, salt and pepper. Cook on Low for 4 hours. In a medium bowl, combine softened cream cheese, soup, and chicken broth; heat together in microwave; stir and blend together. Pour over chicken and continue to cook another 2 hours.Stir basil and parsley in sauce. Serve over linguini or rice. You can add mushrooms for the last 2 hours of cooking or a slivered red pepper for colour. If you have only dry herbs only use only 1/4 tsp basil and parsley!
Simmer vegetables/meat in the butter and bouillon until cooked. Make shirataki rice: open packages and rinse WELL. Dry with paper towels. Chop into rice size with food processor. Add shirataki to pan. Add cheeses and melt. Spice to taste. Stir and let flavors mix for a few minutes. Enjoy!
n a 1 1/2 quart nonstick saucepan combine onion and garlic and cook, stirring occasionally, until onion is translucent. Add remaining ingredients except water and stir to combine. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside. In two batches, puree remaining soup in blender container. Return pureed mixture to saucepan, add reserved vegetables, and heat.
Place ice cream in the bottom of a large glass. slowly pour cola over ice cream, careful not to let it overflow. top with Whipped Cream and cherry. Enjoy.
In medium bowl, stir together flour and baking soda; set aside. In a large mixing bowl, combine eggs, bananas, brown sugar, sour cream, butter, rum, and vanilla. Stir in flour mixture just until moistened. Stir in walnuts. Divide batter among four 5x3 inch loaf pans that have been coated with no stick cooking spray. Sprinkle 1 tablespoon raw sugar over each loaf. Bake in 350F oven until wooden pick inserted in center comes out clean, about 35 to 40 minutes. Cool on wire rack before slicing.
Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool. Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool. Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry. Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.
Stir all ingredients together until well blended. Taste and add salt and freshly ground black pepper to taste.
Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes. Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve.
Remove the anchovies from the cans and drain well; rinse under cold running water and pat dry. Place the anchovies and the butter in a food processor or a blender and process, or mix with an immersion blender in a bowl until the anchovy butter is smooth. Set aside. Bring salted water to a boil in a steamer, place the broccoli in the top of the steamer and steam 3 to 6 minutes or until done to your taste. Remove from steamer and keep warm. Pre-heat the broiler. Heat a large frying pan over high heat. When the pan is very hot, saute the steaks about one minute one each side--the meat should be seared on the outside, raw on the inside. Place the steaks on a sheet pan and coat the steaks with 2/3 of the anchovy butter. Broil for three minutes without turning for medium rare, longer if you prefer. Place the steaks on a warm platter and cover. Place the sheet pan across two burners and, over medium high heat, melt the remaining butter, stirring and scraping to get all the fond from the pan. Cut the steaks into thin slices. Add the juice from the steaks to the butter. Spoon half half the butter mixture over the sliced steak and toss the broccoli in the remaining butter. Serve immediately.
In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste. Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency. Remove and discard lemon grass. Add the pork, cilantro, fish sauce and lime juice and simmer 5 minutes more. Garnish with scallions and cilantro.
Preheat oven to 350 degrees F. Spray a 9X13. baking dish with non-stick cooking spray and set aside. To make the meat sauce: In a large saute pan, cook the. bacon until crisp and fat is rendered. Remove all fat. except 2 tablespoons. To the pan, add the onions,. carrots and celery. Saute until just tender. Add the butter and flour and stir until a paste forms on the vegetables. and bacon. Stir in milk, chicken stock and ham. Season. with salt and pepper to taste. Cook until thickened. Stir in. parsley. To assemble, place 1/3 the noodles in the baking dish and top with 1/3 of the meat mixture. Sprinkle 1/3 of each cheese over the meat mixture. Continue with two more layers and bake for 30 minutes.
In a jar with a tight-fitting lid, combine all ingredients. Cover and shake well, then refrigerate (will keep for 1 week).
To roast garlic, see Recipe #6570. Pierce potatoes all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh. In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy. While mixture is chilling, combine yogurt/sour cream with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes. Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes. Toast buns if desired. Assemble by topping burgers with roasted garlic cream and avocado! The use of caramelized red onion would also makes a delicious addition.
Melt margarine in saucepan. Add onion and cook, until softened, 2-3 minutes. Add lemon juice, honey, cinnamon, and salt, stirring constantly until heated through and mix well. Add carrots and toss to coat.
Heat oven to 375. spray a large shallow pan with cooking spray. Mix cereal, pretzels, and nuts in a large bowl, then place in shallow pan. Combine brown sugar, butter and corn syrup in a sauce pan. Cook over medium heat, bring to a boil. Boil for 4-6 minutes stirring constantly. Remove from heat, add baking soda and vanilla. Stir quickly and then pour over cereal mix. Toss cereal mix. Bake in oven 10-15 minutes stirring every 5 minutes until set. Pour onto alumimnum foil to cool. Break large pieces apart. Store in airtight container. Enjoy!
If using boneless chicken pieces, cut into 1 inch cubes and place in a shallow non reactive container; if using whole birds, butterfly them; combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. Bring the meat to room temperature before cooking. While the meat is warming to room temp.Prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade. You can marinate for up to 48 hours if properly refrigerated. If using chicken cubes thread on to skewers. Place the skewers or butterflied or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking. Whole chicken (5-7 pounds) 22 minutes a pound, butterflied whole chicken (3-5 pounds) 45-50 minutes; whole cornish hens (18 -24 oz) 45-55 minutes; breast half, boneless (4 oz) 8-10 minutes a side, (6-8 oz) 10 -15 minutes a side; leg or thigh (4-8 oz) 10-15 minutes a side.