HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Bring white wine to a boil. add cleaned mussels - cook until shells open - approximately 3 minutes. remove mussels form broth and set aside- discard broth. In a frying pan heat 3 tablespoons of the oil. fry chicken legs until golden brown - set aside. Fry the sausage until done and brown the ham steak - cut into bite size pieces and set aside. Heat remaining oil. Melt onion but do not color. add garlic and rice. Coat well with oil. Pour in chicken broth. Transfer to an oven safe dish (unless using a paella pan). Mix in infused saffron, pepper dices, peas and tomatoes, sausage, ham chunks, thyme, bay leaves and parsley. partially burry the chicken in the mix (shown in picture). Bake for 35 minutes. Remove from oven and mix in lobster, shrimp. place mussels around mixture and return to the oven for 10 - 12 minutes to warm the seafood. Serve.
Melt morsels in double boiler over simmering water. Remove from heat. Stir in sweetened condensed milk, vanilla and pecans. Chill until firm enough to handle. Roll tightly on waxed paper to form a 12-inch roll. Brush with egg whites; roll in additional chopped pecans. Wrap tightly in plastic wrap or waxed paper and chill until firm. Slice to serve. NOTE: This recipe does contain RAW EGG.
Combine all ingredients in a jar with a tight fitting lid. Mix well shaking. Store in a cool dry place for up to 6 months. Makes about 21 teaspoons (about 1/2 cup ). 7 teaspoons equal a 1.25 oz pkg. of purchased taco seasoning.
To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder. In a small bowl, mix oil and soy milk mixture. Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball. If it is too dry, add some water, a little at a time, until dough is moist enough to roll. (If time allows, cover with plastic wrap and refrigerate for one hour.) Roll out dough on lightly floured surfaced with a floured rolling pin, forming an 11-inch circle. Line a 9-inch pie pan with the dough. Flute or crimp the edges with your fingers or a fork. Cover with plastic and refrigerate until ready to use. Pre-heat oven to 425°F. To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted. Pour into prepared crust and smooth top. Bake 10 minutes, then reduce oven temperature to 350F and bake until filling is set, about 50 minutes. NOTE: For best results, filling must set overnight in the refrigerator, so make it the day before you want to serve it.
Preheat the oven to 400 degrees. Wash and cut the potatoes into one-inch cubes. Place the potato cubes in a large bowl and add the olive oil, smoked paprika, garlic powder, salt, and some freshly cracked pepper. Toss the potatoes until they are well coated in oil and seasoning. Line a baking sheet with foil and rub with a little additional olive oil to prevent sticking. Spread the potatoes out over the baking sheet so they are in a single layer. If they don't fit, prepare a second baking sheet and divide the potatoes between the two. Roast the potatoes in the preheated oven for 45min to one hour, or until they are tender and golden brown. Stir the potatoes once, about half way through. When the potatoes are close to being finished, crack the eggs into a large bowl and gently whisk them. Melt the Ghee or butter in a large skillet over medium-low heat. When the butter is melted, pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still moist in appearance. Be careful not to over cook the eggs at this point because they will cook further upon reheating the breakfast bowls. To prepare the bowls, divide the roasted potatoes between six freezer safe containers. Add 1/4 cup of salsa to each container. Divide the scrambled eggs among the six containers and then top with about 1/4 cup of shredded cheese. Chill the bowls in the refrigerator before transferring to the freezer. Or, leave them in the refrigerator if you plan to eat them within 5-6 days.
Line 9-inch pie plate with pastry disk. Flute the edge. With fork, prick shell all over. Place in freezer for 30 minutes. Line pastry shell with foil or parchment paper, then fill with pie weights or pie chains. Bake empty shell on the lowest rack in 400 F oven for 10 minutes. Remove both weights and foil; continue baking for about 10 minutes longer or until pastry is set. FILLING: Meanwhile, in large bowl, beat eggs lightly. Add pumpkin, honey, light cream, cinnamon, cloves, ginger, nutmeg and salt. Combine thoroughly and pour into the pastry shell. Combine sour cream with milk; pour into plastic dispenser with very, very, very narrow opening. Hold finger over the opening and position the dispenser above the pie. Remove finger and quickly drizzle mixture in spiral pattern over filling. Beginning at centre, pull tip of knife towards the perimeter through filling and sour cream mixture at 8 evenly spaced intervals about 1/4 inch deep. Beginning at outside, pull knife through middle of intervals toward centre to create web pattern. Bake on lowest rack in 350 F oven for about 1 hour or until filling is set and point of knife inserted into centre comes out clean. Let cool on rack.
Mix all the ingredients in a blender on high speed until smooth. Chill in the refrigerator for at least two hours. To serve, garnish each bowl of soup with a dollop of yogurt, a drizzle of olive oil and a sprig of fresh dill.
Preheat the oven to 350 degrees. Grease a 9" square baking pan. Stir together the cocoa, flour and salt in a small bowl; set aside. Combine the butter, sugar, brown sugar and vanilla in a large bowl. Beat with a mixer until creamy. Add 2 of the eggs, one at a time, and beat well after adding each. Gradually add in the flour/cocoa mixture and mix well. Spread 1 cup of the batter in the baking pan. Sprinkle the pecans evenly in the pan. Stir the jam until smooth and drizzle over the pecans. Add the remaining 1 egg to the remaining batter in the bowl and beat until mixed well. Add in 1 c of the swirled morsels. Spread evenly over the jam. Top with the remaining swirled morsels. Bake at 350 degrees for 30-33 minutes or until the center is set. Cool completely in the pan on a wire rack. Cut into squares and enjoy.
Place the apricots in a large saucepan and add enough water to cover them. Cook over medium heat for about 20 minutes, or until apricots are very soft. Drain the apricots, reserving the cooking liquid. Set the pan aside for later use. Place the apricots in 2 batches in the bowl of your food processor fitted with the metal blade. Puree by pulsing on and off until the apricots are smooth. Add some of the reserved cooking liquid, if necessary. Scrape the puree back into the large saucepan and stir in the brown sugar and lemon juice. Cook over low heat, stirring continually, until the sugar is dissolved, about 5-10 minutes. Let cool, then store in an airtight container in the refrigerator, until needed. You can use this as is, for a filling, or if the flavor is too concentrated, add it to some buttercream. Then you will have an apricot buttercream filling. I torte my cakes into four cake layers and like to do three filling layers as follows: Cake, filling, cake, buttercream flavored with filling, cake, filling and final cake layer. By doing this, you will have two layers of the apricot filling, one on the bottom layer, and one on the top layer and a middle layer of the buttercream flavored with the filling. The buttercream will take on a very pale peachy color. Just remember to pipe an icing dam around the layer before spreading the apricot filling.
Mix all ingredients. Marinate brisket 8-24 hours( I like to use an oven roasting bag). Slow roast 4- 5 hours at 250 degrees. Allow the brisket to rest before slicing thinly across the grain.
Mix all ingredients except Cool Whip. Chill at least 4 hours or overnight. Before serving, fold in Cool Whip. Serve in wine glasses or other party cups.
Preheat the oven to 400 degrees F. In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake. For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside. In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon. Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately. The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.
In large skillet heat oil over medium-high heat. Cook and stir pork cubes for 4-5 minutes or until pork is just done. Remove excess fat from skillet; reduce heat to low. Add remaining ingredients to skillet, stirring to coat pork cubes. Cover and cook about 1 minute or until heated through. Transfer to warm serving dish; serve with toothpicks.
Preheat oven to 350. Mix all ingredients until combined and pour into a oven safe dish. Bake for about 30 minutes or until it begins to brown and is bubbly.
In a small bowl, combine soy, sherry (or broth), ginger and garlic. Divide the marinade into 2 medium, shallow bowls. Place the tuna in one bowl and turn to coat. Place the mango and bell pepper ion the other bowl and turn to coat. Cover and refrigerate both for 15 minutes. Coat a grill rack or broiler pan rack with cooking spray. Pre-heat the grill or broiler to medium. Place the tuna, mango, and bell pepper on the prepared rack or pan. Discard tuna marinade. Grill or broil, basting occasionally with the marinade from the mango bowl, for 4 minutes per side or until the tuna is just opaque and the mango and bell pepper are heated through and glazed.
Butterfly chicken breast halves and marinate in 2 Tbsp Busha Browne's Jamaican Jerk Seasoning for at least 45 minutes. Massage breasts whenever you have a minute; at least a few times to blend in flavors. Grill, fry or broil chicken. Spread spicy Miracle Whip on buns. Add cooked chicken breast to buns. Press goat cheese on breast. Press thinly sliced red onions into cheese. Top with romaine lettuce leaf and crown. Enjoy!
Preheat the oven to 400F degrees. Lightly brush a roasting pan or cookie sheet with 1/2 tablespoon of the olive oil. Place the beets and onion in the pan and roast in the oven for about 30 minutes, or until the beets are tender. Add the walnuts to the roasting pan for the last 5 minutes. In a mixing bowl, whisk the remaining 4 1/2 tablespoons of olive oil with the balsamic vinegar, garlic, salt and pepper until well blended. Peel the beets and onion, slice and add to the bowl with the toasted walnuts. Add the spinach and toss together. Transfer the salad to serving plates and sprinkle with the blue cheese.
Wrap the tortillas in foil and warm them in a 350F oven while you are cooking the mushrooms. Saute the mushrooms and garlic until most of the water from the mushrooms has evaporated. Season with salt & pepper. Divide the mushrooms & cheese between the four tortillas, fold in half. Serve with salsa, quacamole & sour cream (Optional).
Mix together dressing mix, chicken, mushrooms, butter, and chicken broth in crock pot. Cook on high 5-6 hours. About 1 hour prior to serving, mix mushroom soup, cream cheese, and garlic; add to crock pot. Cook on high for 1 more hour. Season with salt and pepper to taste, and serve over rice or noodles.
Preheat oven to 350 degrees F. Blend eggs and pumpkin together; add salt, dry milk, and flour. Add water as needed to make the dough somewhat workable. The dough should be dry and stiff, don't be concerned with crumbs being left in the bowl. You will need to mix this with your hands because it is too stiff for an electric mixer. Roll to 1/2-inch thick. Cut into shapes. Place 1" apart on ungreased cookie sheet. Bake for 20 minutes on one side, then turn over and bake another 20 minutes.
Cut muffin in half, toast and butter if you feel necessary (I didn't). Heat the baked beans gently. Place the muffin halves in a oven-proof dish it will cover the base of. Place a Dairylea slice on the muffin, then the ham. Top with baked beans. Sprinkle with parmesan then cheddar. Heat for about 10 minutes or until cheese is melted. NOTE: I added breadcrumbs but felt that they took too long to brown, it does add a bit of crunch though if you want to add to the topping.
Finely chop artichoke hearts and put in a microwave-safe dish. Add yogurt, cheese, garlic, and basil. Mix well. Microwave 3 minutes on high. Stir. Microwave 2 minutes more. Serve warm.
In a large pot over a medium low flame melt the butter. When butter is melted add the leeks and stir coating leeks with the butter. Add water and salt, stir to combine. Place lid on pot and reduce flame to low. Cook, stirring often, for approximately 25 minutes or until leeks are tender. Take lid off the pot and cook approximately 2 to 3 minutes or until remaining liquid is evaporated. Serve warm.
Preheat oven to 350 degrees. Line 13x9 inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownie mix as directed on box for 13x9 inch pan. Cool completely, about 1 hour. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6 strips lenghtwise and 4 rows across, each about 1-1/2 by6 3-1/4 inches. Gently insert stick into end of each bar, peeling foil from bars. Place on baking sheet, freeze 30 minutes. In microwavable bowl, microwave chocolate chips and shortening on high about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate. Decorate with sprinkles, candy, etc. Lay flat on waxed paper or foil to dry.
Cook orzo according to package directions. Cook the wild rice in the broth according to package directions. Saute mushrooms in oil and butter and cook until liquid has almost evaporated. Add mushrooms and parsley to rice and orzo. Mix well, Bake at 350 for 30 minutes or until heated through.
Crumble the beef cube into the tomato paste and add a lttle honey so the mixture is slightly runny. Brush about half of the mixture over one side of your burgers or steaks and place under a moderate broiler, glaze side up or on the BBQ, glaze side down. After a few minutes, turn the meat and brush more of the mixture on the other side and continue cooking until cooked to your liking.
In a large bowl, combine the first seven ingredients. Add the ground beef and mix well. Shape meat mixture into 1- 1/2 inch balls. Heat oil in large skillet. Brown meatballs in oil. After meatballs have browned, drain oil and fat. In a medium size bowl, combine the tomato sauce, water, brown sugar, and Worcestershire sauce; pour over meatballs in skillet. Reduce heat; cover skillet and simmer for 1 hour.
Put everything except for mint leaves into blender. Blend until smooth. Taste, if you like it really tangy, you might want to add a little more balsamic vinegar. Pour into bowls and garnish with mint leaves on top. Serve immediately. Variation: Use 1 c frozen strawberries + 1 c frozen green grapes instead of 2 c frozen strawberries.
On a hard surface with meat mallet, lightly pound chicken to 1/4-inch. To minimize the mess, place the breasts/tenders in a zipper-lock bag (unsealed) before pounding (if doing so, ONLY use a flat-surface mallet -- not one with ridges). Sprinkle lemon-pepper seasoning evenly on both sides of chicken. Press to adhere. In a large frying pan, pour oil and heat to medium temperature. Add chicken breasts and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. If substituting tenders, cook approximately 2-3 minutes per side, or until done. Remove chicken to warm serving platter (keep warm). In medium bowl, mix together vinegar, broth and garlic; add to frying pan. Cook over medium-high heat (scraping up brown meat bits) about 2-4 minutes or until mixture is reduced and syrupy. Add butter; stir to melt. Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley sprigs and cherry tomatoes.
Blanch broccoli by throwing florets into boiling water for 30 seconds. Drain and place in ice water. when cool remove and keep in fridge. Sauce. melt butter in a pot over medium heat. sprinkle in flour. whisk to combine and cook until thick, about 1 min. pour in milk and heat until it thickens. add the grated cheese, cream cheese, salt, Cajun spice, mustard and pepper to taste. Taste and adjust seasonings. serve hot with the cold broccoli and serve as a dipping sauce.
Place potatoes, onions, celery and salt in water to cover in a large pot. Simmer until tender, about 15 minutes. Puree just until chunky in blender or food processor fitted with a metal blade. Return to soup pot; add half-and-half, butter and cheese. Stirring, simmer until piping hot. (Do not boil.). Presentation: Garnish with parsley if desired. Good served with cornbread.
In large bowl, combine chicken, green onion, bell pepper, and parsley. In small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, & pepper. Stir mayonnaise mixture into chicken mixture; mix well. Pour into an 11x7 dish. Top with cheese & potato chips. Bake 15 minutes, until bubbly.
Note that you can adjust the sugar and vinegar amounts to suit your taste, adding more or less of each as you prefer; also note that if you insist on using Miracle Whip, you'll likely want to cut the sugar back. In a blender, food processor, or even in a bowl with a whisk, combine all ingredients well; taste, add more salt if you wish. Either use right away to dress a coleslaw, or store, covered, in the refrigerator; keeps well for several days.
Put 2 scoops of vanilla ice cream (I prefer Bryers Extra Creamy Vanilla) in a bowl or mug. Squirt as little of the flavoring as you can onto the ice cream. Mix up the ice cream and flavoring for about 1 minute or until the entire mixture is the same peachy color. Taste to decide if you want a stronger flavor and add more (better to under flavor than to over flavor). Done.
Cream butter, Beat in eggs two at a time. Add sugar with egg beater. Add baking powder and vanilla. Mix half of the almonds with bread crumbs, rub together between palms. Add a little at a time to other mixture. Grease a 9x13 inch, 2 inch deep pan. Pour mixture into pan, top with rest of almonds. Sprinkle cinnamon over all. Bake at 350 degrees for 25 minutes. In the meantime, prepare the syrup. Boil syrup ingredients until mixture thickens slightly. When cake is done, remove from oven and cut vertical slits in cake approximately 2 inches apart. Then cut diagonal slits. Pour syrup over it and let soak until cool.
The yeast extract can be Marmite or similar. The mushroom soaking liquid is suppose to be just that and not have a comma. Simply mix. Sub 1 tbsp for soy sauce. If you want a more complex flavor add wine, broth or mushroom concentrate to the dish in addition to this recipe.
In a nonstick skillet, cook pork in oil for 3-4 minutes. (Don't overcook) Remove from pan and set aside. In the same skillet, saute onion, garlic and sugar until onion is caramelized and tender. Stir in apple juice, cranberry juice, cranberries, mustard, and rosemary. Bring to a boil. Reduce heat; simmer, uncovered for 5-6 minutes or until sauce is reduced by half. Return pork to pan and heat through. Serve pork topped with sauce.
Combine chicken stock, shallots and garlic in a medium saucepan; heat to boiling. Reduce heat and simmer for 5 minutes. Stir in combined cornstarch and water, stirring until thickened. Add rum and boil for 1 minute. Add lime juice and parsley. Season to taste with salt and pepper.
1. Cook your rice. The right way. See my cooking rice tutorial. 2. Dice your bell peppers, onion, and celery. Drizzle a few tablespoons of olive oil in the pan, or if you are feeling frisky - 2 tablespoons bacon grease - and cook those veggies till they are carmelized. 3. Crumble that raw ground beef (I use very lean) in with those veggies and them till browned together. In the meantime, toss those chicken livers in a pan and brown them. Then, put them through the food processor to make a pate of sorts. Now, combine the ground beef mixture with the chicken liver pate. Gently fold the cooked rice into this mixture. Add the cayenne, Parsley, Crystal, garlic powder, salt and pepper, and mix. Start with the smaller amounts of cayenne, salt, pepper, and Crystal, and add more if you want it. SERVE AND SMILE - you made some KICK-ASS DIRTY RICE!