HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place stock, garlic, bay leaves, and marjoram into your soup pot and bring just up to a low boil for about 15 minutes, then reduce heat to simmer. Scoop out marjoram, garlic and bay leaves prior to adding next ingredients to the pot. While stock is coming up to temperature saute the Mirepoix vegetables in sesame oil until they begin to caramelize. Then transfer to the stock pot. Scoop the roasted butternut squash out of the squash skins and add to the pot as well. Now, bring heat up on pot and maintain a high simmer, just below boiling. Just prior to serving add Korean soybean paste then blend until smooth with an immersion blender (alternately you can transfer to a VitaMix or other blender). 	In a small bowl, wisk together the water, hot pepper paste and sesame oil. Remove skins from sausage and place in a saute pan and cook until most of the pink is gone and the pork is crumbled. Next add the mushroom, garlic and pepper paste mixture and bring pan to a boil. Reduce heat and continue to cook until most of the liquid is reduced. Serving: 	Ladle soup into bowls and top with garnish and serve.
Melt the butter in a pan and saute mushrooms and celery a few minutes until softened. Add prawns, onions, herbs and pineapple saute a couple of minutes more. If baking whole fish cut a slit lengthwise down the centre of the fish starting and ending 2 inches from each end, be careful not to cut all the way through, creating a pocket. Stuff sauteed mixture into snapper, reserving 11/2 Tablespoons. Pour lime and orange juices over fish, bake in preheated oven approximately 30 Min's at 180c, or until fish is cooked through. If using fillets, reserve 11/2 tablespoons of stuffing, divide remainder of mixture equally, down the centre of each fillet, top to bottom , Roll each fillet up and secure with tooth picks. Pour lime and orange juices over fish, bake in preheated oven approximately 30 Min's at 180c, or until fish is cooked through. Mince the reserved stuffing and set to one side. Mix cornflour with a little water. Heat sherry, pepper and zest in a pan add a very small amount of cornflour to slightly thicken, add cream, stock and minced stuffing. When snapper is cooked, remove fish and keep warm. Pour pan liquid into sauce add cornflour and stir until sauce boils and thickens. To serve: If whole snapper, place fish on serving plate top with a couple of slices of pineapple drizzle a little sauce over and keep the rest in gravy jug. If individual fillets place on plate and pour sauce over I served mine with wild rice and buttery carrots and sugar snap peas.
Instructions. Fill fryer or heavy bottomed pot with at least 2 inches of peanut oil. Bring to 350 degrees F. Combine remaining ingredients except chicken in a medium bowl and whisk until smooth. Add chicken and toss to coat. Let sit in fridge while oil heats up (10 minutes). When oil is ready fry the chicken pieces in batches, until golden brown (about 4-5 minutes). Remove chicken from fryer and let drain on a paper towel lined plate. Enjoy!
Put all salad ingredients in large bowl. Mix all dressing ingredients in small bowl. Add to Salad ingredients and mix well. Refrigerate and serve cold.
Open and drain all liquid from pineapple. In casserole dish fix Jell-o with hot water only, stir until dissolved. Add can of cranberry sauce (I use a whisk to help break it up and remove from can). Gently stir until thoroughly mixed. Add pineapple, stir. Cut whole strawberries into halves or quarters, gently stir berries into jell-o mixture. Cover and refrigerate until set, usually a few hours. As salad sets out some watering effect will occur, but not harmful. Cooking time is refrigeration time.
In a 1-quart saucepan over medium heat, poach oysters in oyster liquor with bay leaf and Worcestershire sauce (about 2 minutes, until the edges of the oysters curl). Remove oysters from liquid and set aside. Discard liquid. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in flour, dip in eggs, and then roll in breadcrumbs. Heat oil in a 9-inch skillet. When oil smokes, reduce heat and fry oysters for 5 minutes. Serve immediately.
Saute the garlic, onion, carrot, bell pepper and celery in oil until tender. Add the chopped cilantro, basil and oregano. Stir in tomatoes and drained beans; add cooked rice and Parmesan cheese tossing all together. Heat through, adjust salt and pepper to taste. Garnish with additional cilantro if desired.
Combine the sugar, water, and corn syrup in a pan and cook, without stirring, until the temperature is 235 degrees F. Then stir in the almond extract. While the syrup is heating, preheat the oven to 250 degrees F. Put the peeled almonds on a cookie sheet and leave them just long enough to warm up, about 8 to 10 minutes. Then, while they're still warm, grind them in a food processor until the texture is fine and smooth. If necessary, add 1 or 2 tablespoons of water to loosen the mixture and make it easier to process. With the food processor going, gradually pour in the syrup in a slow, steady stream. Process until the paste is uniform. Remove it from the work bowl, wrap it well in plastic wrap, and refrigerate it until needed. To make it soft and easy to work with, put it in a warm place, such as on top of the stove while the oven is on, or heat it in a double boiler or a steamer set over simmering water.
Place the pieces of heart in a glass or ceramic tray. Previously, soak the chiles in hot water until they are soft, devein and take the seeds off. If you want you can keep some of the seeds to make it spicier. In Peru we use aji panca, but this works well too. Blend the vinegar, garlic, aji panca (or dried chile), and all other ingredients with 1/2 cup of the oil until you have a soft paste. Pour it on the pieces of heart and distribute evenly so all pieces are well covered and can absorb the marinade. Cover and let sit in the refrigerator for about 30 minutes. Do not let them marinade for too long or they will dry out because of the vinegar. In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill. Use a charcoal grill and make sure the coals are very hot before you start. Stick three or four pieces of heart in each skewer, so that the meat lays flat. Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill. Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. (You can use dry husk too but you need to soak it for a while in warm water to make it flexible and then pat it dry before you use it). When the coals are ready and the grill is hot place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix. This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor. Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK! They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done. Hold two or three at a time to turn them over quickly. At the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too. Serve three skewers in each plate, accompanied by one piece of corn and one potato. You can also cut the potatoes in half (across not length wise) and stick a piece at the end of each skewer. Serve hot, right out of the grill, don't let it get cold! ENJOY! :P. What takes the longest time is to slice and cut the heart in squares and stick the pieces on the skewers; as you get practice doing this it will be faster, allow yourself some more time of preparation the first couple of times. You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart. Hope you like it! :).
In 1 1/2- to 2-quart container with cover, mix all ingredients; cover tightly. Store at room temperature. Kitchen Tip:. For cute gift bags, buy some small snack-sized bags and black pipe cleaners at the party or craft store. Cut 5 pipe cleaners in half (makes ten 6-inch pieces). Cut 14 pipe cleaners into 4-inch lengths (3-lengths per pipe cleaner). To make each spider hold four 4-inch lengths together and twist a 6-inch length around the middle of the bundle to secure. Bend 4-inch pieces to resemble spider legs. Use 6-inch piece to seal gift bag. Two 4-inch pieces will be left over.
Begin making the lime-ginger curd one day before baking the cake. The assembled dessert can be chilled overnight before serving. For lime-ginger curd: Whisk sugar, lime juice, egg yolks, 3 whole eggs, and grated ginger in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 6 minutes. Remove bowl from over water. Quickly add chilled butter cubes to curd; whisk until butter is melted. Press sheet of plastic wrap directly onto surface of lime-ginger curd; refrigerate curd overnight. (Lime-ginger curd can be made 3 days ahead. Keep covered and refrigerated.) For cake: Simmer mango nectar in heavy medium saucepan over medium heat until reduced to 3/4 cup, about 20 minutes. Remove from heat. Cool mango syrup to room temperature. Position rack in center of oven and preheat to 325°F. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease cake pans or parchment paper). Sift flour, 6 tablespoons sugar, baking powder, and salt into medium bowl. Whisk egg yolks, canola oil, lime peel, and 6 tablespoons mango syrup in large bowl to blend (reserve remaining mango syrup for glaze). Add dry ingredients; whisk to blend. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy. Fold 1/3 of egg whites into yolk mixture, then fold in remaining whites in 2 additions. Divide batter between prepared pans. Bake cakes until golden and tester inserted into center comes out clean, about 22 minutes. Cool cakes completely in pans on rack. Run small knife around edge of pans to loosen cakes. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms; tap sharply on work surface if necessary to release cakes from pans. Peel off parchment paper. For glaze and topping: Boil sugar, lime juice, and remaining 6 tablespoons mango syrup in heavy small saucepan until liquid is reduced to 1/2 cup, about 3 minutes. Chill glaze until cold, about 15 minutes. Place 1 cake layer, flat side up, on platter. Spread 2 cups lime-ginger curd over top of cake (reserve remaining curd for another use). Chill cake until curd firms up slightly, about 2 hours. Top with second cake layer, flat side down, pressing gently to adhere. Beat whipping cream and 2 tablespoons glaze in bowl until firm peaks form. Spread cream over top (not sides) of cake. Slightly overlap mango slices in concentric circles atop cream. Rewarm remaining glaze just to soften. Brush glaze over mango slices. Chill cake at least 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep chilled.) Cut cake into wedges and serve.
Mix first 3 ingredients together in a punch bowl or pitcher. Add ice and mix well. Add sherbet. Enjoy!
Skin and bone the possum (use only the best meat for the casserole, ie: the strip loins and hind quarters, cubed). Reserve the carcass and trimmings for stock. In a heavy pan, heat the clarified butter and oil. Saute onion and garlic. When onion is clear, remove to casserole. Dust the cubed possum with flour and brown in batches. Add to casserole. Melt a little more clarified butter and saute bacon and mushrooms. Remove to casserole De-glaze pan as necessary with red wine- add this to casserole together with herbs, ground pepper, tomato puree, beer and marsala. Stir, cover and cook in slow oven for 2-3 hours, adding more possum stock if necessary.
Melt butter in fry pan. Add onions, mushrooms and barley. Saute until lightly browned. Put into greased 1 1/2 quart casserole. Add almonds, green onion, salt and pepper. Dissolve Oxo cubes in boiling water. Add to casserole. Stir to mix well. Cover and bake in 350 degree oven for 1 1/2 hours or until barley is tender.
In a large mixing bowl, combine the frosting mix, corn syrup, 2 tablespoons boiling water and vanilla. Beat on high speed for 5 minutes. Gradually add sugar, 6 tablespoons hot water and nuts; mix well. Drop by teaspoonfuls onto waxed paper. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container.
Combine pineapple juice, sherbet and 1/2 of ice cream. Beat until smooth. Add 7-up or ginger ale. Spoon remaining ice cream into punch. Serve immediately.
Wash and string the beans, but leave them whole. In a large, deep skillet, heat olive oil until hot. Add the onion and saute for about 5 minutes until it is tender, but not brown. Add the green beans. Cover the skillet. Cook for about 15 minutes or until the beans start to wilt. Coarsely chop two of the tomatoes (ONLY TWO). Add to the pan and cover again. Cook for another 15-20 minutes until the tomatoes have melted into a sauce. Taste and add salt and pepper as needed. If necessary add another one or two chopped tomatoes and continue cooking. You may need to add extra olive oil also as it contributes to the flavor. Cook until the beans are very tender. Trust me, crunchy does NOT work with this dish. Serve hot, cold, or at room temperature (the way Greeks do). If you can find good, creamy feta, crumble a good chunk into the beans before serving.
Warm the butter in a 10- to 12-inch cast-iron skillet over medium-low heat. Stir in the potatoes, and when coated with a bit of butter, season them with salt and pepper and cover the skillet. Cook for 20 minutes, during which you should hear only a faint cooking sound. Uncover the potatoes and cook for 30 minutes longer, turning them at 10 minute intervals and patting them back down. When you turn them the first time, stir in the onion, bell peppers, and chili powder if desired. As the potatoes soften, pat them down more lightly, bringing as much of their surface in contact with the skillet as possible without mashing them. Cook the potatoes for about 20 minutes longer, turning them at 5-minute intervals. During the last 10 minutes, bring the heat up to medium and, if you wish, add more salt and pepper. The home fries are ready when the potato cubes are richly browned and clearly crisp with tender, melting centers. Plate them up immediately, scatter with chives if you wish, and serve.
1.Preheat the oven to 400°F 2.Add the butter, cream and salt to a large saute pan, turn the heat on to medium and melt the butter into the cream. Bring to a simmer and cook until slightly thickened, about 1 minute. Take off the heat. 3.Bring a large pot of salted water to a boil and add the tortellini. Cook until the tortellini are slightly underdone, 3-5 minutes. Drain well. 4.Place pan with butter and cream back over medium heat. Add the tortellini and Parmagiano-Reggiano cheese and stir gently until cheese is melted and tortellini are well coated with the sauce. 5.Coat the bottom of a round or oval baking dish with 1 cup of the bolognese sauce. Add the tortellini with the cream sauce to the dish, then make a circle on top of the tortellini in the center with the remaining half cup of bolognese sauce, leaving about 1 inch around the edges uncovered. 6.Place the baking dish in the oven and cook for 15 minutes, until the cream sauce is starting to bubble around the edges.
Combine sour cream and mustards in a small bowl. In second bowl, combine: cornflake crumbs, thyme,salt, pepper and a dash of cayenne pepper. Coat chicken pieces in cream mustard mixture. Roll chicken in crumb mixture. Place chicken pieces in a single layer on a large baking pan and drizzle with melted butter. Bake at 375 degrees for one hour or until juices run clear.
Mix dry ingredients in a lage bowl and make a well in the centre. Beat eggs and egg whites in a separate bowl and add all liquid ingredients. Add to dry mixture and mix well. Refrigerate overnight. Preheat oven to 400°. Stir batter well and fill regular muffin tins 2/3 full. Bake for 17-20 minutes. Batter will keep well in fridge at least one week.
Grease 15 cupcake moulds. Using an electric mixer, beat sugar and eggs on high speed until pale and creamy. Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches. Fold in the food coloring and stir to combine. Put 2-3 tbs of dessicated coconut into each mould, press firmly into base. Fill the moulds with batter until full. Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean. When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.
Mix into a paste with the yolk of an egg. Roll out to the thickness of a silver quarter, about four or five inches long; cut into strips about a third of an inch wide, twist them as you would a paper spill, and lay them on a baking-sheet slightly floured. Bake in a moderate oven until crisp, but they must not be the least brown. If put away in a tin, these cheese straws will keep a long time. Serve cold, piled tastefully on a glass dish. You can make the straws of remnants of puff-pastry, rolling in the grated cheese. Cooking time is an estimate, watch carefully. From :Feeding America - Whitehouse Cookbook , A Collection.
Set oven to 350 degrees F. Grease a 13 x 9-inch baking dish. In a skillet cook the bulk sausage meat until browned; set aside (if using ground beef cook beef for extra flavor brown with a chopped onion and 1-2 tablespoons fresh minced garlic). In a bowl combine soup with sour cream, melted butter, milk, garlic powder, seasoned salt, black pepper and cayenne; mix vigorously until well combined. Mix in onion, hash browns, and 1 to 1-1/2 cups cheddar cheese. Spread just under half of the hash brown mixture into the bottom of the pan. Sprinkle the cooked sausage mixture over hash brown mixture. Spoon the remaining hash brown mixture over the sausage (does not have to cover completely). Bake uncovered for about 40-45 minutes. Sprinkle the remaining 1 cup grated cheddar over the top, then place back in oven for about 2-3 minutes to melt the cheese.
Note: use a large oversized non reactive (stainless steel or enamelware) pot for stirring ingredients together because mixture will foam A LOT! Put seven quarts of the tomato juice or puree that you get when you run your tomatoes through a food mill or strainer into the large oversized stockpot. In blender, put the chopped onion, celery, flour, sugar, salt and pepper. Remove 2-3 cups of the puree from your stockpot and add to the ingredients in the blender and process until smooth and thick. You may have to do this in two or three batches depending on the size of your blender. It doesn't matter if you add the flour and ingredients in equal proportions, just so it all gets blended together and is smooth. Add the thick liquid from the blender to the remaining tomato puree in the stockpot. Cook over medium heat and stir constantly to avoid sticking. Cook until thick and bubbly and it comes to a boil. Remove from heat and stir in baking soda gradually. Mixture will foam and foam, using a wire whisk helps stir it up and dissipate the foam. Stir slowly until it quits foaming, it takes a little while. Bring to a boil again, stirring constantly. Boil one minute and then fill pint jars, adjust sterilized lids, and process for 30 minutes at 10 lbs pressure in pressure canner. To serve: mix in equal parts of soup and water or milk. Do not double this recipe, it does not turn out right, but if you don't like working with such large batches, you can cut it in half to make it easier to work with. Also you can make the juice/puree, measure it out and freeze it in gallon milk jugs, leaving 2" headspace, and then thaw it out and make your soup in the winter.
Preheat oven to 375 degrees F. Place pork in a shallow roasting pan. In a mixing bowl, combine half and half, sherry, Dijon mustard, and horseradish; brush half of this mixture over the pork. Bake the pork, uncovered, basting with remaining cream mixture, until pork is done to your preference (up to 45 minutes for 155-160 degrees). Meanwhile, melt butter in skillet; add onions and apples; saute until soft, about 15 minutes. Place pork on platter and keep warm. Pour pan drippings and remaining cream/baste into skillet with onions, bring to a boil, and season to taste with salt and pepper. Serve sauce with sliced pork when serving.
Cook macaroni according to package directions. Drain and set aside. Brown gound round with mushrooms, onion and garlic. Add remaining ingredients. Simmer gently about 15 minutes. Add cooked, drained macaroni. Simmer 5 minutes. Remove Bay Leaf.
To make glaze whisk together glaze ingredients in a measuring cup or bowl and set aside. Heat oven to 325 degrees F. In a food processor or blender grind the oatmeal and then transfer them to a large bowl. Add egg, milk, salt, peppers and cumin to oats and stir to combine. In the food processor add the vegetables (onion - garlic) and pulse until chopped (I processed a bit too long so mine resembled baby food but it still worked out well). Add to the ground beef mixture, stirring to combine -- do not over mix. Spoon into a loaf pan (original recipe said to form into a oval that is 8 x 4 x 3 -- but the loaf pan is so much easier. Bake for 10 minutes and then spoon glaze over loaf. Cook for another 50 minutes or until done. Let rest a few minutes before serving.
Cook pasta as directed on package. Drain and rinse pasta in cold water and let chill. Meanwhile, in large bowl, mix remaining salad ingredients and set aside. In small bowl, mix dressing ingredients until well blended. Add cooked and cooled pasta to salad. Pour dressing over salad and toss to coat. Serve immediately or cover and refrigerate.
Drain and rinse the first three cans of beans. Combine with pork and beans and remaining ingredients. Combine in large pot or crock. Brown bacon together with hamburger and onions. Add to bean mixture and bake at 350 for 30 minutes with lid on. Remove lid and bake 30 minutes with lid off.
Break the cauliflower into florets and cook in boiling water for 10 minites, drain. In a large bowl combine the butter, sugar, salt and pepper, and cracker crumbs. Stir in the tomatoes, onion and drained cauliflower. Pour into a casserole dish and cover with the cheese. Bake in a 350°F oven for 1 hour.
Preheat oven to 300°F. Spread coconut on non-greased cookie sheet. Toast in oven, stirring occasionally, until it turns light golden, about 25 minutes. Remove coconut from cookie sheet and set aside. Increase oven temperature to 350°F. In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla. In medium bowl, combine flour and salt. Blend into creamed mixture. Form dough into 1 1/4-inch balls. Roll heavily into toasted coconut. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie. Bake 12 to 14 minutes or until golden brown. Remove cookies and cool completely. Fill indentations with"M&M's"(R) Chocolate Candies for Easter.