HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan, melt butter over medium heat. Add mushrooms and green onion, cook 5 minutes, stirring occasionally. Stir in flour, salt, and pepper, and cook, stirring occasionally, 2 minutes. Gradually stir in chicken broth and cream, stirring constantly, and cook 5 minutes, or until slightly thickened. Add chicken and pimento, and cook 5-8 minutes, or until thick and bubbly. Serve over hot cooked fluffy rice or toast points.
Peel and finely chop the vegetables. Add the vegetables, spices and milk to a sauce pan. Bring to a boil, cover and remove from heat. Allow flavors to infuse for 30 minutes. Over low heat, melt the butter in a saucepan, remove from heat and stir in flour. Return to heat and cook roux for 1-2 minutes, stirring constantly. Reheat flavored milk to almost boiling and strain hot milk into bowl with a spout (like a 2 cup glass measuring cup) pressing against vegetables to extract their juices. (Reserve vegetables for pasta). Remove roux from heat and slowly blend in the hot milk, stirring vigourously. Place back on heat and bring to a boil stirring continously until sauce thickens. Stir in parmesan cheese until melted and simmer gently for 3-4 minutes. Remove from heat and stir in the cream. Salt and Pepper to taste.
Saute pork cubes and onion in hot oil in a Dutch oven 5 minutes or until pork is lightly browned. Cut zucchini in half lengthwise, and cut each half into thick slices. Add zucchini, 3 1/2 cups water, corn, salsa and taco seasoning to pork and onion in Dutch oven; bring to a boil. Cover, reduce heat; simmer for 5 minutes. Stir in quick rice. Cover, remove from heat, and let stand 5 minutes. Serve with condiments of your choice.
Melt butter in Dutch oven. On medium low heat, sweat onion, garlic, and potatoes. Season with white pepper and salt. Potatoes will begin to form a slurry from their starch. This is normal. Continue to sweat until potatoes begin to soften, adding liquid if necessary (beer, white wine, broth,etc). When potatoes have softened, add milk,cream and nutmeg and bring to slow simmer. From this point on, do not allow to boil. Only allow a slow simmer. After returning to simmer, slowly add grated cheese and melt into mixture. Add bratwurst, return to simmer, and simmer 30 minutes. Salt and pepper to taste. If soup is too thin, or if soup has accidentally come to a boil and broken make a slurry made of 3 parts milk or water to 1 part flour and add a little at a time to the simmering soup allowing it to thicken before adding more. Stir in parsley. Serve with your favorite salad and/or fresh garlic toast.
Preheat oven to 350 degrees F. Cream shortening and sugars together. Add eggs, peanut butter and vanilla, mix well. Mix in quick oats, baking soda and salt, mix well. Stir in M and Ms, chocolate chips and nuts. Drop by rounded teaspoonfuls (or by rounded tablespoonfuls for extra large cookies) on ungreased cookie sheet. Bake for 13 minutes for softer cookies and 14-15 minutes for crisper cookies. Remove to wire rack to cool.
Chop the onion, celery, carrot, and mushrooms. Mince the garlic. Heat the olive oil and ghee in the cooker over low heat. Add the onions and garlic and gently cook for 2-5 minutes or until the onion becomes clear, but not brown. Add the mushrooms, celery, and carrot and cook for another 5 minutes or until the mushrooms are lightly sauteed. Add the lentils and broth. Lock the lid into place and cook at high pressure for 12 minutes. Allow the pressure to reduce gradually. When done, add the vinegar and salt to taste.
Heat broth and wine in a saucepan set over medium heat until simmering. Add dried mushrooms; cover and let stand off heat for 10 minutes. Strain out mushrooms, reserving broth mixture; cool mushrooms slightly and chop finely. Heat 2 tablespoons oil in an ovenproof pan set over medium-high heat. On a plate, combine flour and 1/2 teaspoons each salt and pepper. Toss beef in flour mixture and brown evenly in hot oil, working in batches. Remove from pan and set aside. Add remaining oil, onion, garlic, rosemary, carrots, salt and pepper to pan; cook, stirring often, for 10 minutes or until vegetables are softened. Add fresh and dried mushrooms and brown for 5 minutes. Return beef to pan along with any leftover flour. Stir in broth mixture, scraping up any browned bits from the bottom of the pan, and bring to a boil. Reduce heat and simmer 1 hour, stirring occasionally until very tender. If serving right away, pour the stew into bowls, and garnish each with 1 tablespoon blue cheese and rosemary.
Lemon Filling: Whisk the egg yolks in a medium bowl and set aside. In a medium-sized saucepan, add 6 Tbsp cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken. Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture. Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes. (The starch will keep the eggs from curdling.). Remove from heat and stir in the lemon juice, lemon zest, and butter. Preheat oven to 325°F. Meringue: In a small saucepan, whisk together 1 Tbsp cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside. Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium. Once the egg whites are frothy, add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites forming soft peaks. Add the gelled cornstarch water mixture a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Filling Pie Shell: I have not included a pie crust recipe as never got that from Grandma and to this day have not been able to make one to her standards so I use pre-made crusts that I pre-bake according to instructions on the box. I'm STILL trying unsuccessfully; to find the skill or recipe to even come close to her perfect pie crust. Heat the lemon filling again, until it is bubbling hot. Pour the hot filling into the pre-baked pie shell. With a spatula to spread the meringue mixture evenly around the pie making sure to seal to the edges of the pie shell. With the back of a spoon create peaks all over the meringue. Bake for 20 minutes at 325°F, until the meringue is golden brown. Cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny.
Season the salmon with salt and pepper to taste. In a pan, heat butter, chopped shallots, and garlic over medium heat. Saute until the shallots become translucent. Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and saute for 1 minute. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Saute just until the the spinach softens. Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water). Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding. Line a baking sheet with parchment paper and place the salmon wellington seam side down. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash. Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
Combine apples with the other 4 ingredients and set aside. Line a 9-inch pie pan with half the dough. Sprinkle cheese in the bottom of the pan over dough. Place filling over top of cheese, chip the butter over top of filling. Cover with top dough. Close and crimp edges. Brush with a little milk and sugar, cut a few vents. Bake at 375 degrees for about 1 hour (No less than 40 minutes). Check with a knife in the middle to see if apples are cooked.
Heat a glug of olive oil in a large saucepan or skiller with the butter. Add the onion and cook over a low-medium heat, stirring occasionally, until the onion is soft, really golden and sticky. This will take about 30 minutes. Don't be tempted to rush the onion slices by increasing the heat otherwise they will burn and taste bitter rather than have a 'melt in the mouth' sweet flavour. Meanwhile, cook the pasta until al dente. Lightly toast the pine nuts in a dry frying pan and set aside. Increase the heat under the onion and stir in a good splash of Madeira, Marsala or sherry. Leave to almost evaporate, and then stir in the cream, mustard, parsley and pine nuts. Gently simmer for a couple of minutes, stir in the Parmesan and season with salt and pepper. Drain the pasta, reserving a couple of tablespoons of the cooking water. Mix well with the sauce and eat straight away in warmed bowls. Note: Try and use good quality egg pasta because it is lighter in texture than basic dried pasta.
Preheat oven to 425. Combine first 3 ingredients and 1 t oil in large bowl; toss well. Place cauliflower mixture in an 11x7 baking dish coated with cooking spray. Bake at 425 for 20 minute. Heat remaining oil in medium nonstick skillet over med-high. Add black pepper and saute 1 minute Add garlic; saute 30 seconds. Stir in ketchup; cook 2 min, stirring occasionally . Stir red pepper; reduce heat and simmer 3 min or til thick. Remove cauliflower mixture from oven. Stir in ketchup mixture. Bake at 425 an additional 20 min or til cauliflower is tender, stirring after 10 minute.
Preheat your oven's grill / broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the grill / broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off & discard, then place in a large bowl. Remove cores and seeds from the peppers. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chili and garlic, and cook until tender, stirring frequently. Remove from heat & add the garlic and chili to the bowl with the tomatoes and red peppers. Chop (or pulse in a food processor) the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being dry - but be careful not to get it sticky, and molds easily with the hand. Divide into 6 pieces and form into balls. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads. Serve whilst still warm for a real treat!
Remove ice glaze from frozen chicken breast by holding under lukewarm running water for approximately one minute. Place chicken in shallow dish in single layer. Combine lemon juice, olive oil, optional red pepper, mustard, garlic, salt, and pepper. Reserve 1/4 cup of the marinade and pour the remaining marinade over the chicken. Refrigerate for 20 minutes. Preheat grill to medium or preheat broiler. Place chicken on the grill or rack of broiler pan and baste with reserved marinade. Grill (or broil 4" from heat source) for 5 minutes. Baste chicken and grill for 3 minuted or until golden. Turn chicken, baste, and grill 6-8 minutes or until juices run clear when the thickest part of the chicken is pierced and temp on instant read thermometer reaches 170.
Heat 1 T oil in a heavy skilet with a tight-fitting lid on medium heat. Add rice, stirring for 5 minutes or until grains are lightly roasted. Add broth or water, cover tightly and cook for 45 minutes. in the meantime, saute onion, zucchini,summer squash in the remaining 1T of oil in a separate pan. When tender, add the tomatoes and black-eyed peas. Keep warm. When the rice is done, mix in the vegetables, add fresh herbs and season to taste.
Preheat the oven to 200 degrees Celsius. To make the base:. Mix the cookie crumbs with the melted butter and pat into the bottom of a 26 cm diameter springform pan. Place in the oven to "set" for about 7 minutes. Remove and set aside to cool. To make the filling base:. Beat all the ingredients together until well blended. Pour half into a large, 4 cup measure cup, pour the other half into another 4 cup measuring cup. Alternatively, you can use jugs, pitchers, whatever is available, as long as it has a handle and a spout. Melt the white chocolate chips together with the cream and stir to blend. Add the cornflour and stir again. Add this mixture into one of the cheese filling jugs. Stir to blend. Melt the dark chocolate chips together with the cream and stir to blend. Add this mixture into the other of the cheese filling jugs. Stir to blend. Okay, here comes the fun part -- Carefully pour a portion of the white chocolate filling into the middle of the crust. Now carefully (I mean CAREFULLY) pour a portion of the dark chocolate filling into the middle of the white filling. Now CAREFULLY pour some of the white chocolate filling into the dark chocolate filling. Now CAREFULLY pour some of the dark chocolate filling -- okay you get the picture?. Keep this up until you have a series of concentric circles. Again, I cannot mention it enough, do this carefully so you don't mess up the circles. Very carefully transfer this to the oven. Bake at 200 degrees C for 10 minutes. Turn the oven down to 120 degrees C and bake for a further 60 minutes. Turn the oven off and let the cheesecake hang out in the cooling oven for another 2 hours. Transfer to the refrigerator and let it hang out there for another 24 hours. When you cut slices you will have the most gorgeous white and dark "zebra-ed" portions.
Coat tube pan with caramelized sugar. Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks. Mix other ingredient in order, stir well and pour in mold. Place mold in pan with 2" hot water in preheated oven. Bake at 350°F for 1 hour or until firm. Let cool, then invert and unmold. Decorate with fresh berries or edible flowers, if desired.
Blanch the beans in lightly salted boiling water for 1 minute, then drain and refresh under cold water. Dry well. Cut the sausage into slices about 1/4 inch thick. Heat the oil in a frying pan, add the garlic and fry gently for 2-3 mins, until softened and discard. Increase the heat, add the sliced chorizo and stir fry for 2-3 minutes until it is golden and has released some of its oil. Stir in the beans and cook for a further 2-3 minutes, then add the herbs, squeeze over the lemon juice and season to taste with salt and pepper. Serve warm with crusty bread,.
In a small pan, toast the saffron over low heat, stirring, until brittle, about 2 minutes. Re move and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade. Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring. Whisk the saffron mixture into the yogurt. Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 1 hour. Transfer the yogurt to a bowl. Add the 1/3 cup sugar, or more to taste. With an electric mixer, beat the yogurt until slightly thickened, 2 to 3 minutes. Pour into bowls and refrigerate until well chilled, or put in the freezer until very cold but not frozen, about 30 minutes. Meanwhile, in a small frying pan, toast the coconut over low heat, stirring, until golden, about 2 minutes. Serve the shrikhand topped with the mango and coconut.
Grate the potatoes into a colander, squeezing out the excess moisture. In a bowl, mix potatoes and all other ingredients, season to taste. Heat oil in a large frying pan and drop 2-3 heaped tablespoons of the mixture into the pan. Using a spoon flatten the mixture slightly and fry on medium heat for approx 7-10 minutes, turning halfway, until golden brown. Keep the potatoe cakes warm in the oven on low heat while finishing the rest. You'll need to add oil as necessary for the second batch.
Scrub the parsnips clean, cook for 20 to 30 minutes, or until tender, in lightly salted boiling water, and drain. Scrape off the outer skin, split the parsnips lengthwise, and pull out the stringy cores. Place the parsnips in a shallow baking dish, and cover with a sauce made with the fat, flour, and milk or cream, and salt. Cover the top with the bread crumbs and bake in a moderate oven for about 20 minutes, or until golden brown. Serve in the baking dish.
Wash and trim artichokes. Steam over boiling water in a covered kettle for 30-40 minutes, or until tender when pierced. Turn them bottom up, place on paper towels and chill thoroughly. Carefully spread the center leaves of each artichoke open enough to expose the thistle-like choke. With a spoon, scoop and scrape the choke out, leaving the edible artichoke bottom intact. The artichoke should retain its shape with a hole in the center for the filling. Toss the shrimp with the parsley, dill or tarragon, and 1 tablespoon lemon juice. Blend the oil and mayonnaise together, add to the shrimp mixture and toss to combine. Season with salt and pepper to taste, and additional lemon juice if necessary. Fill the artichokes with the mixture and serve.
In a large dutch oven, brown the ground beef very well over med high heat; add the onions and garlic, bell peppers and stir over medium high heat for about a minute. All at once, add herbs, rotel tomatoes, and crushed tomatoes. Bring to a low boil, then add chicken stock. Cook medium low for about 30 minutes, stirring occasionally Then add the chopped cabbage, cook for 1 hour or until cabbage is very tender, taste before adding salt and pepper. Remove bay leaves. Serve over cooked rice.
Whisk ingredients together and marinate white fish fillets (orange roughy works well) for 30 minutes to an hour. Bake or grill fish; more sauce can be served with the fish (don't use sauce previously used to marinate raw fish; set some aside in advance). Charmoula can also be used to marinate chicken with good results!
Preheat oven to 350 degrees. Grease 2 9" round cake pans. Place mix, undiluted soup, eggs, oil and water in large mixing bowl. Beat on low 1 minute. Stop mixer, scrape sides of bowl. Beat on medium 2 to 3 minutes. Fold in raisins and pecans. Bake 28 to 31 minutes. Remove to cooling rack for 10 minutes. Invert cake 2 times until right side up. Then cool 30 minutes more. Frost with Cinnamon Buttercream Frosting. Store in refrigerator, covered, until ready to serve.
Combine all ingredients in a medium bowl - toss potatoes well to coat. Arrange on a single layer onto stoneware for best results. Bake at 400F for 45 minutes or until potatoes are tender and golden.
If you don't have any pre-roasted Thanksgiving leftovers -- Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside. Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt. Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes). At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs. Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk. Gently mix all. If it is too thick add a little more milk and adjust seasonings. Allow this to gently simmer for about 5-8 minutes. Turn off the heat. Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly. Serve piping hot with little cubes of gruyere scattered over the top.
Set a heavy-bottomed frying pan over medium heat. When hot, add butter and tilt pan to coat. When bubbly, add steaks (cold from refrigerator) and fry until well browned, about 3 minutes per side for rare or 5 minutes per side for medium steaks. Remove steaks to heated plates. Pour wine into pan juices and increase heat to medium-high. Scrape all brown bits from bottom of pan. Stir in salsa and boil gently, stirring often, until mixture is thick enough to coat steaks, about 2 to 3 minutes. Pour over steaks.
Preheat oven to 425 degrees. Grease an 8-inch square pan, cast iron skillet or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt. To dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20-25 minutes or until golden.
Combine all ingredients and mix until smooth. This batter should be thinner than pancake batter. Lightly spray oil on a crepe or 8-inch skillet or frying pan and heat to a medium heat. Pour about 1/4-cup of batter in the center of the pan and tilt to cover bottom in an even layer. Cook over medium heat until lightly brown on both sides, turning only once. Remove and fill with your favorite mixture, then fold and roll up like a burrito. Serve hot or cold. Nutrition info for 1 medium crepe (without filling) - total fat (g) = 1.5, saturated fat .5, cholesterol(mg) = 37, calories = 48, fiber (g) = trace, Weight Watcher points = 1.
Combine ingredients in a highball glass over crushed ice. Stir well, and serve.
Cut chicken into 1 inch cubes. Satue chicken in oil in a dutch oven or other large pot until lightly browned. Add chicken broth, tomato sauce and Taco seasoning mix to pot, stir to combine. Bring to a boil then reduce heat to medium. Simmer for 5 minutes. Add corn and pepper, increase heat and return to a boil. Add uncooked rice and reduce heat. Cover and simmer approximately 10 minutes or until it reaches your desired consistency.
Combine all ingredients except extras in a large bowl. Fold in extras. Spoon into paper-lined or lightly greased muffin tins. (makes about 12 regular sized muffins) The original recipe did not have a cooking time, but I usually put them in at 350 for about 12 minutes. Keep an eye on them just in case!
Crabmeat Maison: Combine egg yolks, vinegar, mustard, and lemon juice in mixing bowl, and whisk together (until well combined); whisk in oil slowly until emulsified (this might work better in food processor, but I did by hand). Fold in capers, parsley, and onions, and season with salt and pepper. Chill for 2 to 4 hours. Shortly before serving, gently fold in crabmeat, taking care not to break any of the lumps; set aside. Stuffed Avocado Salad: Slice the avocados lengthwise, and remove the pits. Peel and set the 8 halves aside. Create a bed of lettuce on 8 chilled plates. Nest the avocado halves in the center of the lettuce covered plates. Evenly divide the Crabmeat Maison into the cavities of the avocados, forming little mounds. Add a wedge of the tomato to each plate, and drizzle with the Creole Mustard Vinaigrette. Serve immediately.