HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chuck roast into 1/2" by 2" strips. Lightly salt and pepper. Set aside. Saute onion and garlic in 1 Tbl. butter and 1 Tbl. oil in a stockpot. Remove and set aside. Add beef to pot and brown. Add beef broth, sauted onion and garlic and soy sauce to pot. Cover and simmer 1 hour or until beef is very tender. While beef is simmering, saute mushrooms in 1 tbl. each of butter and oil. Remove 1/2 cup of broth from pot and set aside. Add mushrooms and simmer 10 minutes. Dissolve cornstarch in 1/2 cup reserved broth, stirring with a fork. Add to pot, stirring until thick and bubbly. Remove from heat and stir in sour cream until incorporated. Adjust seasoning if necessary. Serve over egg or dumpling noodles.
Bake two bundt cakes in fluted cake pans per the cake mix instructions. Let cool. In the meantime, empty the frosting into a medium-sized bowl and add the food coloring according to your desired intensity of color. Remove one cake from the pan and turn it upside down on a large platter. With a bread cutting knife, slowly take off a thin layer of the top end of the cake to make the end flat. Do the same for the second cake. Take small strips of foil and place it around the bottom of the cake; butting it right up to the cake. This will protect the platter from getting dirty while you're spreading the frosting. With a knife or spatula, spread a layer of orange frosting to the flat end of the cake that is turned upside down on the platter. Take the second cake and turn it upright and place on top of the cake on the platter making sure that the grooves in the cakes match up with each other. Begin spreading the orange frosting around the ring between where the cakes meet to fill in the gap. Apply remaining frosting to the rest of the cake spreading it in an up and down fashion so you give the illusion of the lines you see in pumpkins. Make sure that you also cover inside the hole of the cake in the same way; at least half way down in the hole. Carefully remove the foil from cake platter. Now that your cake looks like a pumpkin, take the decorator's icing and with the straight piping cap, create swirls of vines around the pumpkin; then change out the cap and put on the leaf cap and place leaves where you desire on the vines. Now step back and admire your work of art!
Saute the onion in 1 tablespoon of sunflower oil for 5-6 minutes until soft. Add the garlic and thyme and cook for 1 minute. Tear the bread into pieces and put in a food processor with the onion mixture and blitz together. If you want a really smooth texture, pulse all the ingredients together in the food procesor for a few seconds. If not, combine all the ingredients in a bowl and season to taste. Form the mixture into 6 burgers using flour-dusted hands. Fry the burgers in the remaining oil for 4 to 5 minutes on each side over a medium-to-low heat. If you fry over a high heat, because of the sugar in the tomato chutney the burgers have a tendency to burn. Alternatively cook the burgers under a pre-heated grill. Serve in a bun with lettuce and tomato.
Remove giblets from defrosted birds. Melt the butter in a heavy skillet with heat-proof handle. Season hens with salt and pepper, then brown lightly all over in the butter, turning frequently. This should take about 20 minutes. When hens are browned, add sherry to the pan and transfer it to the oven. Roast birds 45-60 minutes, until they are tender, basting often. Transfer hens to heated (and heatproof) serving dish. Warm brandy in a small saucepan and ignite it. Pour over the hens and serve flaming.
Toast peppercorns, cloves, anise and fennel in a dry skillet over medium heat for 1-2 minutes (until fragrant), stirring and tossing regularly. Add sugar, water and cinnamon and increase heat to medium-high. Continue stirring until liquid just starts to boil. Cover and remove from heat; let stand for 2 hours. Strain into an airtight container (lasts up to 2 weeks refrigerated). In a pitcher, combine bourbon, syrup and lime juice, then stir. Add club soda and stir gently. Pour punch into rocks glasses full of ice and garnish with lime wedge.
Preheat oven to 350 degrees. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut. Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack. Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
Preheat oven to 200C (180c fan forced). Line 2 large baking trays with baking paper and spread kumara over the prepared trays and sprinkle with the fennel seeds and then drizzle with the oil and season with sold and pepper to taste and then bake for 30 to 35 minutes or until lightly browned and just tender and then cool on the trays. Combine the kumara, pine nuts, currants and coriander in a large bowl. Whisk vinegar and extra oil in a small jug and pour over kumara mixture, tossing well to coat and then serve.
Place all ingredients in blender and blend until smooth and creamy. Pour blended mixture into small saucepan. Stir constantly over medium heat until thickened. Serve hot over our favorite entrees.
Into a small bowl, crush garlic with a garlic press (you can also use crushed garlic for this -- the taste will be milder, this is what we prefer). Add vinegar, salt and pepper. Whisk in olive oil. Add mustard and stir in blue cheese. Refrigerate 2 hours to let flavors blend.
Cut all vegetables ahead as this dish cooks quickly. Pour oil into large skillet and heat. Add minced garlic and onion: stir until nearly translucent. Add green beans, both bell peppers: stir until nearly done, leaving them crisp tender. Add shrimp, wine, and seasonings: stir until shrimp is pink & wine is reduced. Add tomatoes and stir in; cook one minute more. Spoon over pasta or rice. Sprinkle with grated parmesan & serve hot. I also topped this with a sprinkle of French Grey sea salt & more fresh cracked black pepper.
In large pan melt butter and add sesame seeds, sugar, broken ramen noodles, almonds. Brown and set aside to cool. After cooled, break up and set aside in small bowl. Wash and chop bok choy (smaller is better) and green onions in large salad bowl. Dressing Mix vegetable oil, red wine vinegar, sugar, and soy sauce. Just prior to serving the salad, (plan for this salad to be the last thing you pull together for the event), mix bok choy and ramen noodles mixture. Drizzle dressing over salad or pass dressing around in small bowl.
Cut tortillas in strips about 3 inches long and 1/2 inch wide. In medium skillet heat 1/4 inch of oil. Fry tortilla strips, a few at a time, about 10 seconds or just until limp. Remove with slotted spoon. Drain on paper toweling. Pour off all but about 2 tablespoons oil from skillet. Add green pepper strips, onion and garlic; cook till onion is tender. Sprinkle vegetables with salt. In 1-1/2 quart casserole, combine tortilla strips, vegetables, and half of the cheese. Pour whipping cream over all. Cover and bake in 350-degree oven for 20 minutes. Uncover. Stir gently; sprinkle with remaining cheese. Bake uncovered about 10 minutes more or until heated through.
Prepare cake mix as to directions on the box, taking out enough batter for 3 - 4 cupcakes. Bake in an oblong pan and bake the cupcakes as well at the same time. Cool cake. Beat the instant pudding, milk, and cream cheese. Add the 1/2 cup of milk here if it is too thick. "Frost" the top of the cake with this mixture. Top with the crushed pineapple and chill. Serve with Cool Whip Topping.
Add all the dry ingredients to a Food Processor and mix briefly. Add the water and mix until the mixture forms a dough ball. It will be sticky/soft. Turn out on a floured board and knead with enough flour to keep from sticking until it forms a firm ball. Roll out the dough to desired thickness (I use about 1/4 inch). Cut into squares of desired size and use a fork to pierce each square several times (3-4). Place squares on a baking sheet on Parchment Paper. Set the baking sheet in a preheated 350 degree oven for about 30 minutes. Remove and turn the Hardtack. Return to oven for 10-15 minutes. Remove and cool on paper towels. You may want to adjust the temp and cooking times for your oven. The goal is to cook to a light toasty brown. The hardtack will be very hard, so nibble carefully.
Mix all ingredients together in a 9 X 13 pan. Bake at 350 degrees for 30 to 45 minutes. Sprinkle with shredded cheese as soon as comes out of oven. This is good served with a salad and French bread.
Combine sugar& syrup and cook to hard ball stage. Remove small amount to buttered plate, cool until able to handle. Butter hands and stretch to form light colored strands. Set aside. Add the 3 drops of oil to remainder and cook to hard crack stage. Pour onto buttered plate with lighter colored strands. Cool, stretch and cut into little pillows with scissors.
Mix cake mix and diet soda. Add half of the mandarin oranges. Cook in a 9X13 pan as directed on the cake mix box. Once cake is cooled blend together cool whip and pudding. This is the topping for the cake -- Option: You can either cut remaining orange sections in half and blend in with the topping OR place them on top decoratively.
Heat the olive oil in a 10" skillet over medium-low heat. Add the garlic and cook for 1 minute. Add the broccoli, salt and pepper and toss with the olive oil and garlic until the broccoli turns bright green and becomes tender. Remove from the skillet and serve.
Cut pre-cooked chicken into 1" cubes and set aside. Prepare vegetables: Thinly slice green onion. Drain and quarter artichoke hearts. Chop cherry tomatos in half. Thaw peas and green beans, I recommend cutting the green beans into approx 1" lengths. Drain all the veggies as well as possible. Squeeze the extra moisture out with a paper towel if you like. In a large bowl, mix together greek yogurt, pesto, lemon juice, salt and pepper. Mix in all of the vetgetables and chicken. Toss to coat. You can eat immediately but I think it tastes better after sitting in the fridge overnight. It's good on its own or served over lettuce or broccoli shreds.
Pour boiling water on gelatin in bowl, stir until gelatin is dissolved. Add enough water to reserved pineapple syrup to measure 1 cup; stir into gelatin. Chill until thickened but not set. Stir in pineapple. Pour into 4 to 6 individual molds or one 4-cup mold. Chill until firm. Place 2 servings on lettuce and top each with mayonnaise. Can also serve as a dessert by topping with whipped topping.
Preheat the oven to 400 degrees. In a large bowl, combine the chile peppers, garlic, ginger and lemon juice. Stir to mix, then add the rock shrimp and stir until the shrimp are evenly coated. Let sit for 5 minutes. Pour the shrimp mixture into a shallow baking dish and roast the rock shrimp until they are just opaque through, 8 to 12 minutes. Spoon the roasted rock shrimp onto individual plates, with rice alongside, if you like. Serve immediately.
Heat the oil in a frying pan. Add the onion and garlic and fry gently until translucent - about 3 minutes. Add the poblano strips and fry for an additional minute. Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes. The fungus should be tender, retaining some moisture, but not soft and mushy. Stir in the epazote and cook uncovered for another 2 minutes. NOTE: If the huitlacoche is too dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce liquid over higher heat.
Place large piece of foil on work surface. Stir sugar, honey, butter and salt in heavy medium skillet over medium-low heat until sugar dissolves, butter melts and syrup comes to simmer. Add pecans Cook until syrup turns deep caramel color and bubbles thickly. stir nuts occasionally to coat (about 9 minutes) Scrape onto foil WORKING QUICKLY, separate nuts with spoon. Cool completely. Break candy apart into desired sizes (NOTE: this is why the yield/servings is a guesstimate). Place in airtight container. You may now eat a piece of heaven -- or five pieces -- (if you haven't done so by now!). Enjoy!
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish. Top with the chicken. Season the chicken as desired. Cover. Bake at 375°F for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving. Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining parmesan cheese. Trim It Down: Use Campbell's 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese. Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar. Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar. Let stand 10 minutes prior to serving.
In a large pan heat the butter and oil together, add the pork and onions, cook till pork is coloured. Add the garlic and cook for 2 minutes. Add all of the vegetables, crumble the stock cubes into the vegetables, stir again and dust with the flour, stir once more and cook for 2 minutes. Pour in the root beer bring to the boil stirring the mix till the sauce begins to thicken. Transfer to a casserole dish and cover with the sliced potatoes. Cook till the meat is tender, about 40 minutes.
Mix--Cover tightly--Bake at 275* for 5 hours. Don't lift lid while it's cooking.
In a medium sized bowl mix all ingredients. Divide mixture among 3 or 4 slices of bread, top cheese mixture with remaining slices of bread. Spray with cooking spray or lightly grease skillet, preheat on medium heat. Cook sandwiches in the skillet (you may want to cover it with a lid or a pizza pan works well), flip when browned and cook the other side until golden brown. Remove from pan when browned and heated through. Enjoy immediately! Note: Unlike grilled cheese sandwiches, do not spread the bread with margarine or butter, the lightly greased pan will prevent it from sticking and toast the bread nicely. Makes 3 to 4 sandwiches.
In a 4-quart Dutch oven cook garlic and onion in hot oil until tender. Add sweet pepper, zucchini, broth, and 2 cups water. Bring to boiling. Rinse and drain beans. Add drained beans and pasta; return to boil. Reduce heat. and simmer, covered, for 10 to 12 minutes or until pasta is tender, stirring occasionally. Stir in tomatoes, spinach, and fresh basil (if using). Remove from heat. Season to taste with salt and ground black pepper. Top with Parmesan cheese. Serves 6.
After catching and killing the fish, pop it into boiling water for a few seconds to help remove the slimy coating. Though a knife will often be all that's needed to scrape it away, any remaining vestiges can be rubbed off the skin with a rough cloth. Cut off the tail (usually about 6 inches long), then tie a string around the head and suspend the fish over the sink to drain the blood. Open bronchial holes on the side of the fish and allow the blood to empty Then, remove the intestines and notocordium (the long, dark bitter-tasting organ running down the abdomen). Rinse the fish again and then decapitate it by slicing around the body and pulling off the head. If you don't want crunchy lamprey, make sure the thick, bony cartilage comes out with the head. Discard both. For the stew: Heat oil in a medium-size, heavy-gauge stock pot. Add lamprey and vegetables, then sear until vegetables are tender. Add the wine and reduce liquid by two-thirds. Add veal stock and bay leaf; reduce heat and simmer for 2 to 3 hours. For the potatoes: Boil potatoes until soft, then drain. Place in a mixing bowl with the rest of the ingredients and mix with electric hand mixer until smooth. Keep warm until ready to serve. To serve: Season stew to taste with salt and pepper and serve on a bed of mashed potatoes.
In a deep skillet, heat olive oil over medium heat. Add onion and garlic and cook 2 to 3 minutes. Add thyme and broth and bring to a boil. Add orzo and chicken and stir. Reduce heat to a simmer and cover. Cook until liquid is absorbed, about 20 minutes. Stir in cheese and black pepper and serve immediately.
Muddle all ingredients except whiskey in a bar glass. Add whiskey and shake with ice. Strain into an ice-filled rocks glass and garnish with a sprig of mint and a peach slice.
Brown beef in skillet, drain fat. Add pkg of chili seasoning mix, Tomato Soup, then half cup (or half can of water). While slowly bringing to a boil, cut flour tortilla shells in one inch squares. A pizza cutter comes in handy to cut 2 at a time! Throw in shells. Add the can of tomatoes with green chilies, can of corn, beans (rinsed and drained) and 1/2 cup of cheese. Cover, bring down to low simmer. Stirring until well blended and tortillas have softened. Add remaining 1/2 cup of shredded cheddar. Serve hot with a heaping spoon of sour cream (if desired).
In a shallow dish, beat together the eggs, sugar, milk, maple syrup, brown sugar, cinnamon, and nutmeg with a fork until well blended. Dip each bread strip into the egg mixture, coating completely. In a large skillet, melt 1 tablespoon butter over medium heat. Cook the bread strips a few at a time for 2 to 3 minutes per side, or until golden, adding more butter as needed. Serve immediately or cool completely, flash freeze on cookie sheet, then store in a labeled freezer bag. To serve: reheat in the oven, toaster oven, or microwave until heated through.
Wash and drain tomatoes, remove core and blossom ends. Place the whole tomatoes in a slow cooker. DO NOT add water. Cover and cook on low for 4-6 hours or until tomatoes are very soft. Press them through a sieve or food mill. Add seasonings, and chill.
In a medium mixing bowl combine all salmon patty ingredients. Using your hands, mix well and shape into 8 patties. In a large fry pan, melt butter and oil over medium heat until hot. Add patties and saute 2 minutes per side, or until crisp and well browned. Hold in a warm oven while preparing creamed peas. In a medium sauce pan over medium heat, melt butter. Add flour and cook, stirring constantly, for one minute. Gradually add milk or half& half while whisking to prevent lumps. Cook until the sauce bubbles and thickens. Add the thawed, drained peas and stir until peas are hot. Serve two patties per serving, topped with the creamed peas.
Combine the miso, mirin, sugar and sake and spread on the beef. Cover in plastic wrap and chill overnight. Scrape the miso mixture off of the beef. Grill or broil until medium rare. Slice into strips.
On day one cook and rice potatoes and put in the refrigerator. On the second day mix thoroughly with the remaining ingredients. Mold potato mixture firmly into small balls with croutons as center. (4 slices of bread, diced and toasted in butter provide enough croutons.) Molded dumplings are dropped into boiling salt water and cooked for 3 minutes. They are done when they rise to the surface.
Stir the spices together and mix into 2 pounds of ground pork. You can cook it right away but it tastes better if you refrigerate it for 3 to 24 hours to let the flavors blend together. Notes: I form the loaf into a roll, and freeze for a few hours just before cooking so I can slice it easily for cooking. You can also form in into patties and layer them with pieces of wax paper, then seal in a plastic bag for freezing. Then you can just take out individual servings. Try adding red pepper flakes for a spicier sausage, or maple syrup for a maple sausage.
In large saucepan, melt butter over medium-high heat. Add onion and garlic and cook for 4 minutes, stirring frequently, or until onion is tender. Reduce heat to medium-low. Add flour, and cook, whisking constantly for 2 minutes. Gradually add half-and-half, whisking constantly, for 8-10 minutes or just until mixture comes to a boil. Remove from heat, and stir in nutmeg, salt and pepper. Add cheese, stirring until melted and smooth. Serve with pasta, vegetables, chicken or seafood.
Pre heat oven to 200 degrees celcius. Grease 2 pie plates with a volume of 1 litre each. TO MAKE THE BASE. Cream the butter and sugar. Add the egg and mix. Sift the flour baking powder and salt together. Mix the flour mixture with the egg mixture, using a 'cutting' motion with a firm spatula or spoon. If the mixture seems dry, use your hands to press it all together, but do not over handle - do not add any liquid! The mixture will come together! Break off pieces and use your fingers to press the dough into the base and sides of the pans to form the crust. Bake for 10 to 12 minutes until the sides start to brown lightly and remove from oven. TO MAKE THE FILLING. Heat the 1 litre of milk and butter to boiling point. Separate 2 of the eggs keeping the egg whites apart.Whisk the egg whites until sof peaks form. Mix the 125ml extra milk, 1 whole egg, 2 egg yolks, sugar, flour,cornflour and salt to a paste. Gradually add a little of the boiled milk to this mixture. Then add this mixture to the rest of the boiled milk and beat with a whisk to prevent lumps from forming. Bring this mixture to the boil stirring all the time until it thickens. Add vanilla essence and stir through. Fold the whisked egg whites into the hot custard. Pour this filling into the baked bases and sprinkle cinnamon over the top. Allow milktart to cool down completely until mixture is set. Note1: To make the custard in the microwave heat the milk for about 8 minutes (in a 900w oven). Once the egg mixture has been added return to the microwave for about 6 minutes, stirring after each minute to prevent lumps forming and continue as per instructions. Note2: If you are using extra large eggs increase the amount of cornflour, otherwise the 'custard' will be less firm, but still delicious!
Mix all ingredients together except 1/2 cup cheddar cheese. Place in 1 1/2-quart casserole. Sprinkle top with remaining 1/2 cup cheddar cheese. Bake in 325° oven for 40 minutes.
Preheat oven to 350°F. Grease and lightly flour 2 loaf pans. Combine flour, baking powder, baking soda, allspice, cinnamon and salt in a bowl. Set aside. In a separate bowl cream shortening and sugar. Add eggs one at a time. Add vanilla and pumpkin. Gradually add in dry ingredients from first bowl. Pour equal amount into both loaf pans. Bake on center rake for approx 60 minutes or until a toothpick inserted in the center of a loaf comes out clean. All ovens so I start checking my loaves at 45 mins and recheck every 5 minutes until done. We like it best cold! So enjoy the leftovers. It also freezes nicely.
Combine both flours, baking powder, baking soda and salt; set aside. In a separate bowl, whisk together buttermilk, butter, egg, honey, mashed banana, and vanilla. Add to dry ingredients, stirring just until moistened. Spray a large skillet or electric griddle with nonstick spray, or brush with butter. Heat over medium heat. For each pancake, drop 1/2 cup batter onto skillet, spreading it out to make a 4-inch circle. Cook until it is lightly browned underneath and bubbles are starting to pop on top. (Check often, as the sugar in these may cause them to burn more quickly; adjust the heat as needed.). Turn over and cook other side until lightly browned. Serve immediately. Leftover pancakes can be frozen and reheated in the microwave for quick weekday breakfasts.