HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shake with a few ice cubes, strain into a cocktail glass, and serve. *note: if you can't find honey liqueur, use a vanilla liqueur and 1 teaspoon of honey to the mix.
In large skillet, saute onion in margarine. When onion is translucent, sprinkle flour in pan and let cook 1 or 2 minutes. Add milk and whisk. Take the pan off of the flame and add the wine. When sauce thickens, add tuna and salt and pepper to taste. Serve over toast with sliced tomatoes.
In a large mixing bowl, combine the cake mix, water, oil and egg whites just until moistened. Beat this cake mixture on low speed for 2 minutes. Fold one carton of yogurt into the cake mixture. Pour cake mixture into a 13-in x 9-in x 2-in baking dish coated with nonstick cooking spray. Bake cake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Fold yogurt into whipped topping. Spread whipped topping mixture over cooled cake. Store in the refrigerator.
Simmer oysters in liquid (add water to make at least 2 cups) for 5 minutes. DO NOT BOIL! Cool oysters, then chop, and reserve liquid. Saute onions, mushrooms, and celery. Mix onions, mushrooms, celery, parsley and bread stuffing all together. Add reserved liquid, if not enough add some chicken broth. Stuff turkey or bake in a casserole (greased). at 350 for 30 minute.
Heat oil in saute pan. Add garlic, shallots and prawns. Cook for 1 or 2 minutes. Add wine and Sambuca. Flambe. Add tomatoes, tarragon, salt and pepper. Cook for 2 more minutes. Add butter and reduce. Place over individual servings of pasta on preheated serving plates. Garnish plates. Garnish prawns with tarragon leaves and chives. As with all my recipes which call for wine or liquor, use good quality. Be sure to invite your guests to watch the flambe process. Serve with a good Chardonnay such as 2004 Grgich Hills or 2005 Brewer-Clifton, Mt. Carmel.
Cook bacon in 12 inch skillet over medium heat until crisp, about 8 minutes. Add to slow cooker, reserving the fat. Dry the beef with paper towels, season with salt and peper. Add 2 teaspoons of bacon fat to the skillet and heat over medium-high heat until just smoking. Brown half of beef, about 10 minutes, and add to slow cooker. Return skillet to medium-high heat,repeat with 2 teaspoons of bacon fat, and remaining beef. Add remaining 2 teaspoons of bacon fat (use vegetable oil if not enough reserved) return to medium heat until shimmering. Add the onion, jalapenos, chili powder, cumin, and 1/4 teaspoon of salt. Cook until onion is softened, about 5 minutes. Stir in garlic and cook for 15 seconds. Stir in tomatoes, scraping up any browned bits. Bring to a simmer then pour into slow cooker. Combine the tortillas and 1 cup of the chicken broth in a microwave safe bowl and microwave on high until mushy, about 2 minutes. Puree the mixture in a food processor or blender until smooth, about 1 minute. Stir into the slow cooker. Add the remaining 4 cups of broth, chipotles, and sugar to the slow cooker. Cover and cook on either low (9-10 hours) or high (6-7 hours) until the meat is tender . Stir in beans during last hour of cooking. Before serving stir in cilantro and lime juice, season with salt and pepper to taste. To make in advance, prepare to the slow cooking point but refrigerate browned bacon and meat separately from the liquids and the pureed tortillas. When ready to cook combine in slow cooker and proceed.
Melt butter in top of double boiler. Add flour, seasonings and milk. Stir constantly unti thick. Add crabmeat and stir. When ready to serve, add heated cream and sherry.
Submerge eggplant in a bowl filled with ice water for 5 minutes. Meanwhile, heat oil in a 14" flat-bottomed wok over medium-high heat. Drain eggplant, dry thoroughly with paper towels, and add all to the oil. Cook until just soft and golden, about 3 minutes. Using a slotted spoon, transfer eggplant to a bowl, cover with boiling water, and let sit for 3 minutes. Drain; dry with paper towels. Discard all but 1/4 cup oil in wok; return to medium heat. Add sugar; stir until sugar dissolves and mixture looks like separated peanut butter. Add 1 tablespoons chili paste, tomato paste, bay leaf, and anchovy; cook for 1 minute. Add sachet of spices, stock, 1 teaspoons peppercorns, dark soy sauce, fennel seeds, and chiles; boil. Cook until reduced by half, about 15 minutes; discard bouquet garni. Add remaining chili paste, wine, fish sauce, and garlic; cook for 1 minute. Add eggplant; fold into sauce. Transfer to a plate; garnish with remaining peppercorns, dill, chives, and chili oil.
Heat olive oil in pan over medium heat. Add red pepper flakes and garlic, cook for 1 minute. Add shrimp, stir and cook until done. Top with cheese. The second recipe is the same with 2 variations: add in just enough alfredo sauce to lightly coat the mixture and chunks of roasted garlic. Serve over fettucini noodles.
Preheat the oven to 300 degrees F. Spread the olives out on several thickness of paper towels, top with several more thicknesses of paper towels, then roll up tight, and set aside (to rid the olives of as much moisture as possible so that the pate won't be soupy). Slice off the top part of the head of garlic, exposing the cloves. Drizzle the head with olive oil. Wrap the whole head of garlic in a double thickness of aluminum foil, and then twist each loose end sealing in the garlic. Place in the oven and roast until the garlic is quite tender, about 1 hour. Remove from the oven and cool to room temperature. Take out all cloves of garlic and put into a blender or food processor fitted with a metal chopping blade; add the olives and pepper, and puree by processing 15 seconds. Scrape down the sides of the blender or work bowl with a rubber spatula, process for another 15 seconds, then scoop all into a small bowl. Cover tightly. Store in a refrigerator until about 30 minutes before serving. Mound into a small decorative bowl and serve as a cocktail spread on crisp crackers.
Preheat oven to 325 degrees. In a small bowl combine crumbs, walnuts and butter. In the bottom of a 9-inch spring-form pan firmly press crumb mixture. Bake until golden, 5 to 6 minutes; remove from oven; cool slightly. Spread with cranberry sauce; set aside. Reduce oven temperature to 300 degrees. In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth. Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce. Bake until a knife inserted 1-1/2-inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes. Cool on a wire rack, about 1 hour. Cover and refrigerate until cold, about 4 hours. Just before serving, remove cheesecake from pan to a serving plate. Garnish with sugared cranberries, kiwi slices and mint leaves, if desired. NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup. Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar. Using a fork, remove cranberries from sugar and place on a plate until ready to use.
Cook beef in 2-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in remaining ingredients. Heat to boiling, stirring occasionally.
Preheat oven to 400°. In a small bowl, combine orange juice, nutmeg and molasses. Set aside. In a large bowl, combine potatoes and olive oil. Season with salt and pepper. Place in one layer on a large-rimmed baking sheet and roast 15 minutes. Turn potatoes over, brush with half of orange juice mixture and roast 5 to 10 more minutes, until fork-tender. Return potatoes to large bowl and toss with remaining orange juice mixture. Transfer to a dish and serve warm.
Slice eggplants in half lengthwise then slice into 1/2-inch slices. Spread slices on waxed paper or cookie sheet. Sprinkle with salt then set aside. In a saucepan, cover potato slices with water, bring to a boil and cook for 6 minutes. Mix next 5 ingredients (beef, garlic, salt, pepper and allspice). Shape into 12 2-inch patties. Rinse eggplant. In deep 3-4 quart casserole arrange eggplant, potatotes (drained), tomatoes, meat patties, and onions alternately in rows, standing on end. Mix together remaining ingredients (tomato puree/sauce, water, salt & pepper). Pour sauce over casserole. Bake in 350F oven for 1 hour or until potatoes and eggplant are cooked through. Serve with warm, freshly baked bread.
Preheat oven to 375F degrees. Cook broccoli according to package directions.(I use a little more)This recipe can be made with asparagus instead of broccoli. Mix margarine and flour together in saucepan. Cook briefly over medium heat. Blend in chicken broth,stirring constantly until thickened and smooth. Stir in mushrooms and their liquid. Season to taste.(I use garlic powder and season salt.Also I make twice as much sauce). Place cooked broccoli pieces in a shallow pan. Cover with sliced chicken and pour mushroom sauce over all. Top with parsley and bread crumbs.( I use more bread crumbs than recipe calls for.). Bake, uncovered,15 to 25 minutes, or until bubbly and brown on top.
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Stir the soup, apple juice, mustard, honey and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with noodles. SERVING SUGGESTION: Serve with a sauteed squash medley: zucchini and yellow squash with red onion and garlic. For dessert serve apple crisp.
To make the cake: In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, butter, granulated sugar, and salt just until warm (120° to 130° F) and butter is almost melted. Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes more. Using a wooden spoon, stir in remaining flour until dough forms a solid mass that can be kneaded. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once to coat the surface. Cover and let rise in a warm place until doubled (1 to 1-1/2 hours). Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 20xl2-inch rectangle. Spread with the 3 tablespoons softened butter. To make the filling: In a small mixing bowl combine the granulated sugar and the cinnamon. Add mixed fruits and peels and almonds; toss gently to coat. Sprinkle the mixture onto the buttered surface of the dough. Starting at a long side, loosely roll up dough jelly-roll style. Moisten edges; pinch firmly to seal. Place roll, seam side down, on a greased baking sheet. Bring ends together to form a ring. Moisten ends; pinch together to seal ring. Flatten slightly. Using a sharp knife, make 12 cuts around the edge of the dough at 1-1/2-inch intervals, cutting about two-thirds of the way to the center. Cover and let rise in a warm place until nearly doubled (30 to 40 minutes). Bake in a 350° F oven for 25 to 30 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil after 20 minutes to prevent over browning.) Remove from baking sheet; cool on a wire rack. To make the icing: In a small mixing bowl combine powdered sugar and vanilla. Stir in enough of the orange juice to make an icing for drizzling. Spoon icing over ring. Before icing dries, sprinkle with additional cinnamon and orange peel, if desired. Makes 12 servings.
Bring water to boil in large pot; add shrimp and return to boil. Reduce heat and simmer 3-5 minutes. Drain shrimp well and rinse with cold water. Cool shrimp; peel and devein. Combine shrimp, rice, beans, olives and onions; toss well. Combine salad dressing with seasonings; mix well. Pour over rice mix and chill. Serve over salad greens.
Fill a tall glass with ice. Add cocnac and the juice of 1/4 lemon. Top with the amount of gingerall you would like. Garnish with a lemon wheel.
Once your whipped topping is thawed, (don't try to rush the thawing process, it doesn't work lol) transfer into a mixing bowl that leaves you room to work in for mixing. Drizzle the chocolate syrup (easiest straight from the bottle) until it reaches your desired color and flavor (2-4 oz. was my best guess). Add the rest of your ingredients. Mix until everything is incorporated, being careful to not over mix and break down the whipped topping. Chill in refrigerator (covered) until you're ready for it, (over night, if possible). Transfer into an appropriate bowl (I like glass) to showcase it's beauty. Obviously, you can vary by using extra rich whipped topping, or low fat, or low sugar, whatever your prefer. Or no nuts, or no coconut. Also, it can be easily doubled or tripled (or whatever) to suit your occasion, but a little goes a long way, so it serves many. Total prep time does not include thawing time for whipped topping, or chill time in refrigerator until use. I have not tried making this with homemade whipped cream, but I'm sure it would be wonderful, (if you just feel too guilty keeping it simple). I'll be interested to see what variations people come up with on this one, as I'm sure there are endless adaptations to suit anyone or any occasion. But this basic recipe will be one you'll be glad to have.
In Dutch oven, bring wine and water to a boil over high heat. Add mussels; return to a boil. Reduce heat to low and simmer covered 3 minutes or until mussels open. With slotted spoon, remove mussels to large bowl; discard any unopened shells. Strain liquid from Dutch oven using strainer line with cheesecloth or paper towels. Reserve enough liquid to equal 1 1/2 cups. Rinse and wipe pot clean. In same Dutch oven, bring savory herb with garlic soup mix blended with reserved 1 1/2 cups liquid to a boil over high heat. Pour over mussels. Serve with bread.
Combine marinade ingredients in small bowl; mix well. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Remove steak from marinade; discard marinade and salt to taste. Place steak on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness; do not overcook), turning occasionally. Carve steak across the grain into thin slices.
Preheat oven to 350&deg;F Line 10 cups in a standard 12-cup muffin tin with paper or foil liners. In a large bowl whisk the almond flour, baking soda and salt (whisk in any dried spices or herbs at this point, if using). In a small bowl, whisk the eggs, pumpkin, honey, oil and vinegar (add any extracts or zest at this point, if using). Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir-ins, if using. Divide batter evenly among prepared cups. Bake in preheated oven for 14 to 18 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin.
heat oven to 325. Wrap outside of 9 inch spring form pan with heavy-duty foil. Pulse pecans and 2 tbsp brown sugar in food processor until finely ground. Add melted butter; pulse just until combined. Press into bottom of pan. Bake 10-15 min or until set and dry. cool on wire rack. Beat cream cheese and 3/4 cup of the brown sugar in large bowl at medium speed just until blended. Beat in sour cream and vanilla. Add eggs one at a time, beating at low speed just until combined. Whisk pumpkin, remaining 1/4 cup brown sugar, cinnamon, ginger, cloves, and nutmeg in medium bowl. Whisk in 1 1/2 cups of cheesecake mixture. Spoon half of the remaining plain cheesecake mixture into crust. Top with half of the pumpkin filling. Repeat (do not spread evenly for best swirls). With knife or metal spatula, gently swirl through batter to achieve a marbled effect. Place spring form pan in large shallow roasting or broiler pan; add enough hot tap water to come halfway up sides of spring form pan. Bake 60-70 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Remove spring form pan from roasting pan; remove foil. Cook on wire rack to room temperature. Refrigerate, uncovered, overnight. Store in refrigerator.
Cut the beef into 1/2 inch cubes. Chop the onion and peppers. In a large saucepan, combine the beef, onions, peppers, undrained tomatoes, curry powder and salt. Bring to a boil, reduce heat and simmer until meat is tender, about 1 1/2 to 2 hours. About 45 minutes to a half hour before ready to serve, prepare the rice according to package directions. Serve the beef over the rice and top with some raisins.
Puree whole tomatoes in blender with onion and garlic. Cook all cans of tomatoes in a large heavy pot, adding all other ingredients, except salt. Bring to a boil and then lower temperature to simmer for 2 or 3 hours, stirring occasionally. When it starts to thicken and turn less 'pink', add salt to taste. For the Vegetarian option omit the beef bouillon.
Brown the hamburger and drain the grease. Add seasonings and frozen vegetables when frozen vegetables start to heat up add the rest of the ingredients. Simmer the longer the better I like to simmer at least a couple of hours. Remove the bay leaf before serving.
Melt butter in medium frying pan. Add onions and celery and saute until soft. Meahwhile, in a small bowl, lightly beat egg yolks with salt and red pepper flakes and set aside. Add flour to pan, and mix well. Immediately add evaporated milk gradually, stirring constantly to thin flour mixture. Add regular milk, stirring constantly, until completely incorporated. Add egg yolk mixture, mix well, and cook 10 minutes, stirring frequently. Remove from heat; add the crab and shrimp and mix well. Add 8 oz. of the cheese and mix well. Pour mixture into a well-greased 3-quart casserole dish. Sprinkle remaining cheese over the top. Bake uncovered at 375F for 15 minutes, until cheese melts.
Preheat ovet to 325. Combine all ingredients in a bowl. Roll dough into 24 balls and place on ungreased cookie sheet about 2 inches apart. Press down with fork. Bake until very lightly browned (about 15 minutes). To make them a little more special, when they come out of the oven drizzle cookies with honey or make a well in the middle of the cookies with your finger and fill with you favorite jam!
Preheat oven to 350 degrees. Place cookies in large bowl and crush into small pieces with a small mallet, or place them in a zip bag and crush with a rolling pin, then place in large bowl. Stop when pieces are smaller than a dime but not yet crumbs. Pour melted margarine over cookies in bowl and mix until all cookie pieces are well coated. Press in bottom of ungreased 9x13 baking pan. Place sweetened condensed milk and 1 cup of the mini chocolate chips in a microwave safe bowl and heat until melted together (30 seconds at a time with stirring in between until smooth). Pour over cookie crust. Sprinkle remaining chocolate chips over top. Bake 10 minutes. Cool in refrigerator at least 2 hours before cutting.
Use 2 cups blueberries to line the bottom of the pie shell. Put remaining 2 cups berries in a medium saucepan along with sugar and cornstarch. Cook over medium heat, stirring regularly until thickened. (If the sauce looks too thick, add up to 1/4 cup water - it really depends on the juiciness of the berries). Remove from heat and allow to cool. Carefully pour sauce over the berries in the pie shell. Chill until ready to serve.
Slice chicken. Clean and slice mushrooms. Heat oil in skillet on medium. Place rice noodles into bowl & cover with very hot water. Add garlic and mushrooms to skillet & cook until mushrooms are almost tender (~3 minutes). Add fish sauce and chicken to skillet. Fry until chicken is done. Add soy sauce, sriracha and brown sugar. Stir until sugar is dissolved. Add Broccoli. Drain Noodles. Transfer chicken/broccoli mixture out of pan (leaving juices) & add noodles to pan. Fry noodles for 3-4 minutes. Add noodles to chicken/broccoli mixture & toss. Serve hot.
In a skillet, brown ham, remove and keep warm. In the same skillet, add olive oil and saute onion until tender. Stir in the flour, salt and pepper. Stir in milk and water. Bring to a boil and stir for about 2 minutes or until thickened. Add ham back to skillet and warm. Great with mashed potatoes.
Preheat oven to 325°F. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs until caramelized on all sides. Transfer on a plate and set aside. In the same pot, add onion, reduce heat to medium and saute until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and saute for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne. Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender. Remove from heat and transfer short ribs on a plate while working on sauce. Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.
Roast red peppers (see Recipe #18589 for instructions). Boil lasagna noodles according to package directions. Steam chicken, cut into thin pieces. Cook olive oil and garlic in a large skillet at medium heat for about 1 minute. Add half the chicken chicken and 1/2 cup cheese and toss well. Add milk, stir and raise to medium high heat for about 2 minutes. To prevent curdling, mix yogurt with the rest of the chicken pieces in a separate bowl. Turn off heat, return mixture to skillet and mix well. In lasagna pan, layer chicken and sauce, roasted red peppers, and noodles. Top with remaining 1/2 cup of cheese. Bake at 350 just until hot.
Cut pepperoni into small pieces. Combine turkey, pepperoni, eggs, breadcrumbs, basil and garlic salt. Mix well with hands. Flatten out small pieces of the mixture and place a fingerful of mozzarella cheese into the center. Roll into balls, keeping the cheese in the center. Place finished balls into 9' x 9' square metal or glass pan. Bake at 350 degrees for approximately 20 minutes, turning meatballs once at halfway point. Cover with favorite sauce, bake an additional 10-15 minutes. Top with leftover mozzarella if desired.
Break the eggs into a bowl and beat until well mixed. (Skip this if using egg substitute.). Cover a small pan with cooking spray and heat on medium. When hot, add garlic and scallions. Saute for 2 minutes. Add lettuce and saute until slightly wilted. Add beansprouts and stir. Lower heat to medium-low. Pour in egg mixture. Stir a little to allow uncooked egg onto the pan. Cover the pan and let sit for 3-5 minutes, until the omelette is set. Loosen omelette from pan and slip onto a plate. Garnish with sesame seeds (if using) and sprinkle with soy sauce.
Preheat oven to 375*F. Mix crust ingredients and pat firmly into the bottom and one third of the way up the sides of a 9" spring form pan. Beat filling ingredients with a electric mixer until satiny, and pou into crust. Bake 20 minutes,remove from oven and cool for 15 minutes. Meanwhile raise oven to 475*F. Blend topping ingredients and spread gently over cheese filling. Return cheesecake to oven and bake 10 minutes longer. Cool in pan to room temperature, then cover with foil and chill 10-12 hours before serving. Cut into slim wedges.