HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer tomatoes, carrots and celery in broth. You may roast the fresh tomatoes with the other vegetables if you wish. If using canned, though, add them here. Drizzle other vegetables with olive oil, sprinkle with salt and pepper, toss and bake at 350 to 425 for 30 to 45 minutes or until tender and slightly carmelized on the bottom, Stir occasionally. Drizzle olive oil onto garlic and roast in the same pan. Combine vegetables and pot of broth; add wine and basil. Return to boil over medium heat while stirring, reduce to simmer, and simmer for a couple of minutes to blend flavors. Remove from heat, puree with immersion blender, and add whipping cream. Reheat to warm cream but do not boil. Adjust salt and pepper, but remember the parmesan cheese grated on top will be salty, too. Serve with grated parmesan cheese.
Take the tough membrane off the back of the ribs, with a sharp knife and paper towel. (Use the knife to loosen a part of the membrane, over a small end bone and then grab the loosened portion of membrane with the paper towel and rip off the whole membrane). Rub the ribs with a couple teaspoons of Texas-Beer-B-Que rub on each side of each rib. Tie the ribs to your ribcage. Light your grill's bottom burners on high, and back burner on low, and burn off anything from your last use. Wire brush and remove half of the bottom grills and set aside. Add canned wood chips on the bottom coals and a thermometer on the remaining bottom grill. (For the wood chips - I recommend apple, oak, or hickory.). Close the lid and wait until the wood chis are smoking. Put the "rib cage" spit on the rotisserie of your grill. Half close the lid, I use a wrench as a spacer). Turn off the bottom burners, turn on the rotisserie motor. Try to regulate the temperature to about 230F, by adjusting the lid's opening, and the back burner's temperature (low to medium low). Let it spin for 4-5 hours, until the meat has shrunken away from the bone a bit and they are drop-dead tender and mouthwatering, then cut them free from the cage and enjoy. If you are one of those "wet" rib eaters, you can sauce them on your plate or start basting them 30 minutes before removing from the grill, and every 10 minutes until ready.
Over high heat, in a medium saucepan, bring the broth to a boil, add rice. Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl. While the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes. Transfer to a plate and allow to cool. If using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms. Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes. Add the scallion mixture, almonds and pepper to the rice. Stir to mix thoroughly and adjust seasonings as necessary for personal taste.
Heat oil in large pan. Add chicken and garlic and cook over medium heat until chicken is cooked through. Add remaining ingredients and simmer until vegetables are tender. Serve over cooked rice.
With a sharp knife, remove rind and white pith from oranges. Cut each orange into 5 or 6 slices and arrange on 4 plates. Whisk together orange juice and lemon juice, sugar (or Splenda) and cinnamon. Spoon mixture over the orange slices.
Spray 1 1/2 qt casserole dish with oil. Mix pimiento, artichokes, mayonnaise, green chilies, jalapenos, Monterey Jack cheese and 1/2 cup grated cheese. Spoon into a shallow 1 1/2 quart casserole. Sprinkle with remaining 1/4c shredded cheese. Bake uncovered at 325 degrees for 30 minutes or until bubbly. Serve with crackers or baguette bread slices.
Boil potatoes in large pot of water, drain and refrigerate for 12-24 hours. Peel and grate potatoes and place in large bowl. Add eggs, salt, flour and baking powder. Knead dough until it is firm and set aside. Half and pit apricots and place a lump of sugar where pit was. Divide dough in 12 pieces and wrap firmly around each whole apricot. Make sure dumplings are well sealed. Drop dumplings in 4-6 quarts boiling water and cook for 15-20 minutes. Remove to platter and sprinkle with butter, if desired.
Preheat belgium waffle machine. Combine dry ingredients in large mixing bowl or stand mixer. Make a well in the center, and add in remaining wet ingredients. Mix in walnuts, if using. (Add up to another 1/2 cup of milk if your batter appears particularly thick). Pour batter into waffle iron per your units' instructions. Enjoy!
In a skillet, heat oil over medium high heat for 30 seconds. Add steak, in pieces, if necessary, and brown on both sides. Transfer to slow cooker stoneware. Reduce heat to medium. Add onions to skillet and cook, stirring, until softened, about 3 minutes. Add garlic, salt and peppercorns and cook, stirring, for 1 minutes. Sprinkle flour over mixture and cook, stirring, for 1 minute. Add stock and cook, stirring, until thickened. Sauce will be very thick. Spoon sauce over meat in slow cooker, cover and cook on LOW for 8 hours or on High for 4 hours, until meat is tender. In a small bowl, combine paprika and cayenne. Gradually add cream, mixing until blended. Add to stoneware along with jalapeno pepper. Cover and cook on HIGH for 15 minutes, until flavors meld. Serve with hot, fluffy mashed potatoes. TIP: While round steak is traditionally used for this dish, an equally successful version can be made with "simmering steak." This is cut from the blade or cross rib and is available at many supermarkets. Serves 6. 175 Essential Slow Cooker Classics.
Use a 6-quart or larger crock pot. In a skillet, brown the hamburger, bacon, and onion. Add the rest of the ingredients into the crock pot. Drain the meat well and dump into crock pot. Gentley mix ingredients. Cover and cook on low for 6-10 hours, depending on crock pot. Stir well and serve.
In large non-stick skillet, heat peanut oil over medium-high heat. Cut onion in half and place onion cut-side down on cutting board. Slice 1/2-inch thick slices across the short way. Then cut once across the slices, creating two rows. Put onions into skillet with the grated garlic and saute for approximately 3 minutes. Add cubed tofu into pan and saute over high heat, adding oil as needed. Turn a few times with spatula until cubes brown slightly. Remove the tofu and onions onto a plate. Add bok choy and mushrooms to pan, stirring in 2 teaspoons of sugar, adding a little peanut oil if needed, and saute vegetables for 2 to 3 minutes. Push vegetables to the sides of the pan and add tofu into the center, sprinkling 2 tablespoons of dark soy sauce over cubes. Sprinkle carrots around pan on top of vegetables. Heat for 2 minutes, sprinkle cayenne pepper over all, then gently stir everything together for 1 - 2 minutes more, using a flat nylon or bamboo spatula so as not to crush the tofu. Serve with steamed rice.
Preheat oven to 350 degrees. Grease two 9" round cake pans. At low speed, beat cake mix with eggs, melted butter and 1 cup water for 30 seconds. Increase speed to medium; beat 2 minutes. Reduce speed to low; beat in cooked mashed sweet potatoes, and chocolate chips. Divide batter between pans. Bake 25-30 minutes, or until cake test done. Cool on rack 15 minutes before removing from pans. Frost cake with desired frosting.
Put all ingredients in mixing bowl. Blend at low speed, then turn to medium for 2 minutes. Grease a 8x8 glass square cake pan and coat with graham cracker crumbs. Pour in batter. Microwave at 50% power for 6 minutes, rotating 1/4 every 3 minutes. Increase power to High. Microwave 2 to 5 minutes, or until done. The top of the cake will have alittle batter that will seem not to be cooked. Let stand on countertop 5 to 10 minutes.
In a small bowl, combine the mustard seeds, the vinegar, and garlic and chill the mixture, covered, for 36 hours. Discard the garlic. Into the bowl of a food processor add the mustard seeds mixture, honey, tarragon, salt and cinnamon. Process until it has a coarse consistency. Spoon mustard into a steralized jar with a tight fitting lid. Store mustard in the fridge.
Put brown sugar, plain flour, butter, vanilla essence and egg yolks into a medium saucepan and mix well together. Slowly add milk beating well (don't worry if mixture appears to curdle - it usually does). Put over a medium heat and stir continuously until it thickens and has a rich glossy brown colour, about 10 to 15 minutes. Let cool and pour into ready made cooked pie pastry shell. OPTIONAL EXTRA (MERINGUE TOPPING). Beat 2 egg whites till soft peaks form, slowly add in 4 tablespoon sugar until glossy and have stiff peaks. Spoon meringue onto caramel, making sure it covers the pastry. Put into a hot oven (200 degree C) and bake till golden - should only take a few minutes. Cut and serve with thick cream.
CLASSIC ICE CREAM: To the fruit cocktail, add jalapenos and tequila. Mix well, cover, and refrigerate. Mix the half and half with the sugar and vanilla. Stir until sugar is dissolve. Place milk/sugar mixture into machine and churn for 15-20 minutes. Add fruit mixture and continue churning until ice cream is formed (about 5 minutes). Scoop into a freezer safe container with lid, cover and freeze for at least 2 hours. CUSTARD ICE CREAM: Combine the heavy cream, tequila, and chopped jalapenos in a saucepan and place over medium heat. Bring to a simmer, and cook gently about 10-12 minutes, then remove from the heat. Watch carefully so it does not boil. Meanwhile, in a bowl, whisk the sugar and vanilla into the egg yolks until slightly pale and lightened. Pour about 1/3 of the cream mixture into the yolks while whisking vigorously. Add the yolk mixture back into the saucepan with the rest of the cream mixture and cook over medium heat stirring constantly until the mixture thickens sufficiently to coat the back of spoon. DO NOT allow the custard to boil. Remove from the heat and place in the refrigerator to cool for at least 2 hours. When it has cooled, place in an ice cream maker and churn for 15-20 minutes. Add in the well drained fruit cocktail and churn an additional 5 minutes. Place into a freezer safe container, cover and chill at least 2 hours. FRIED BURRITOS: Form 1/4 cup of ice cream into a 4" long log (or use a sharp knife dipped in hot water to slice). Roll the ice cream in the cinnamon sugar to coat. Wrap in tortilla burrito style tightly, then wrap in plastic wrap tightly. Repeat for remaining burritos. Place in the freezer to harden at least 2 hours. Heat deep fryer to 350°F Unwrap burritos from plastic wrap and carefully place burritos into fry basket ONE at a time. Deep fry for 2-3 seconds. Flip over and fry the other side for 2-3 seconds. Serve with whipped cream and a cherry. ICE CREAM BALLS: Scoop about 1/4 cup of ice cream and quickly form it into a ball. Roll in cinnamon sugar, then in crushed cereal, place on cookie sheet and keep frozen. When ready to serve, Serve as is, or deep fry for 2-3 seconds then drain on paper towels for a few seconds. Serve in a shallow bowl drizzled with chocolate and caramel toppings.
Preheat oven to 350°F Line bottom of a 10 x 13 x 3 inch pan with half of the white bread. Evenly sprinkly half of the julienne apricots and half of the shredded coconut over the white bread. Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly. In a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat. In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated. Ladle the mixture over the bread, making sure all the bread gets moist. Cover the foiland bake in a water bath for 1 hour. Remove foil and bake for another 5-10 minutes until golden. Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream. Source: Rainforest Cafe.
For the cake: Mix together the eggs, margarine and vanilla. Add in all the dry ingredients and mix until combined. Spread in a 9x13 greased baking pan and bake at 350 degrees until golden and toothpick comes out clean (about 25-30 mins). For the icing: Cream together ingredients until smooth and spread over cooled cake.
Cook pasta normally. In a wide-bottomed flat pan, heat up oil and butter and let it brown a bit. Then add chopped garlic and saute. Add chopped walnuts, lemon zest, lemon juice and pasta water. Season with salt and pepper and bring it to boil. Add some crushed red pepper for more heat. When it comes to boil, lower the heat to low-medium heat and add pasta and toss it in sauce. Let the pasta absorb all the flavors.
In a skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the next seven ingredients; heat through. Serve over tortilla chips. Top with olives, onions and tomatoes if desired.
Skewer the tomato with a sprig of rosemary. Place vodka, vermouth and other sprig of rosemary in a cocktail shaker, half filled with ice. Shake vigorously and strain into chilled martini glass. Garnish with rosemary-skewered tomato.
In a medium mixing bowl, cream butter with cream cheese. Stir in beaten eggs, sugar and vanilla. Add flour, baking powder, baking soda and salt. Stir in blueberries. Lightly mix in milk without beating or overstirring mixture. Spoon into greased muffin tins until 3/4 full. TOPPING: Mix butter, flour, brown sugar and cinnamon until crumbly. Sprinkle on top of muffins. Bake in a 375 degree oven for 25 minutes. Cool and remove from muffin tin. Enjoy!
1. Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry. 2. The dough is very elastic, let it rest for 10-15 minutes before rolling it out and it will be easier to work with. -Roll dough out to a 12"x16" rectangle, let rest 20 minutes, dust with flour, roll it up loosely, slice through the roll with a sharp knife (I do thinner slices than 1/2 inch). -Spread cut noodles out on a flour dusted tea towel to dry for an hour or two before adding to broth. 3. Drop into hot chicken broth. Boil for 15 minutes. My Note: I usually add 2 tablespoons of milk along with the lightly beaten egg. I grew up with. My family is a homemade noodle family from at least 4 generations I am aware of. To make this recipe for a family of 4, I use 5 eggs, mix in enough flour to form a dough. Then I put the dough on a well floured counter, mix in enough flour to keep the dough from being sticky. I roll it out paper thin, in a circle. I cut the circle in half, put the right half on the left half, then cut it again. I then have a pie shaped piece of dough that is 4 layers thick, I roll it up jelly roll fashion, cut the noodles in thin strips. I shake the flour out of the little pinwheels, and place them on a cookie sheet. I set them aside to dry a little. (I never let them dry all the way, because generally they are made when I need them) Boil your broth, place a few noodles in the broth at a time, stir to keep them from sticking together. Pick the meat off the chickena, add at the very end. We serve this over mashed potatoes. This is a tradition that is almost religious in my family. Thank you for trying to put a recipe out here. It is not easy for people that have not seen the process. I am afraid it might be a dying tradition. We just spent a weekend with my nieces teaching them all to make noodles, the youngest was 6, she rolled and cut and did a fine job. Keep practicing if you have trouble, it is well worth the effort. There is really nothing wrong with this recipe. I never add any liquid to my noodles, I am 81 and have been making them. At home or my mom home town local cooks are judged by the quality of their noodles. The only problem I see with my recipe here is that there is not enough liquid. Try this: 3 egg yolks 1 egg beat until light 1 teaspoons salt 3 tblsp. half and half (or milk) beat again 2 cups flour This is a perfect dough for noodles. If you need more liquid, add egg yolks or half and half until it is the desired consistency. Noodles are weather sensitive, so don't be afraid to add more liquid or flour if needed. Hope this helps. Some time one thing I do differently is add a few drops of yellow food coloring to the beaten egg for a little more yellow color and then after they are dried I use a pizza cutter to cut the noodles - I think it is much easier than a knife! Will that it, now it is my nap time.
Cook and drain pasta. In a nonstick skillet, saute onion in oil for 1 1/2 minutes. Add garlic; cook 30 seconds longer. Add red & green bell peppers; cook & stir 3 minutes, until vegetables are tender. Stir in olives, oregano, salt, and cayenne pepper. Add water; cook and stir until mixture comes to a boil. Add drained pasta, remove from heat. Stir in cheese; serve immediately.
Add the soaked beans with at least 1-inch of water to a large saucepan or stock pot. Bring to a boil. Stir in the tomato sauce, BBQ sauce, crumbled bacon, diced peaches plus 1 cup of the peach juice. Stir in the brown sugar and pepper. Return to a boil, then reduce heat to medium, cover tightly with lid and cook for about 1 1/2 hours, or until beans are tender. Add salt to taste. Serve Pinto Beans with Peaches and Bacon as a side dish with your favorite meat from the grill. They are perfect for a backyard BBQ!
In a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile saute onions, mushrooms and garlic in olive oil. Add onion mixture, zucchini and seasoning to the soup. Continue to cook on medium-low for another 30 minutes until rice and vegetables are tender.
Mince garlic; let stand 10 minutes. Cook the noodles according to package directions omitting salt and fat. Drain and rinse noodles under cold water; drain well. Steam edamame, peas, and carrots for 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain. Combine garlic, rice vinegar, soy sauce, oil and wasabi in a large bowl; stir with a whisk. Add noodles, vegetable mixture and radishes; toss gently to coat. Serve immeditely.
Layer lettuce, beans, tomatoes, cucumbers, and carrots in that order in a large bowl. Combine sour cream and ranch dressing. Spread dressing mixture over carrot layer. Top with shredded cheddar cheese. Cover and chill.
Preheat oven to 325 degrees Fahrenheit. Spray an 11-1/2 x 7-1/2 x 1-1/2-inch baking dish with cooking spray. If halving recipe, use an 8x8x2-inch pan. Beat eggs. Add milk,seasoned salt, and instant minced onion; mix well. Stir in shredded cheese. Pour into baking dish. Bake, uncovered, until eggs are set and top is golden brown, about 40 to 45 minutes. Cut into squares and serve.
Start off by mincing the onions. They must be as small as possible. Set aside in a bowl. Mince the garlic, then form a garlic paste. **Note** To form a garlic paste, mince garlic, add some sea or kosher salt and olive oil, and use the back end of a chef's knife to work the garlic into a paste. For the whole tomatoes, remove each tomato by hand and place into a food processor. Leave puree in the can. Pulse the tomatoes until crushed, leaving some texture. Strain through a fine mesh sieve - you'll remove about 1 cup of water. Discard the water and add crushed tomatoes back to puree in the can. Set aside. In a sauce pot, heat olive oil over medium heat. Cook onions and garlic for about 3-5 minutes, or until garlic begins to smell like it's roasted. It should just start to be taking on color. This step is very important and one where you have to go by the smell rather than the color of the garlic. Once you begin to smell that roasted garlic smell, the onion/garlic is ready. Stir constantly. Add tomato paste and stir, cooking the paste for 1 minute. Add wine and stir. The wine should instantly thicken, due to the tomato paste. Cook for 2-3 minutes. It is not necessary to reduce. Reduce heat to medium/low. Add red pepper flakes, oregano, salt, pepper and sugar. Stir and cook briefly for 1 minute. Add the tomatoes you pureed and the crushed tomatoes. Stir, cover pot and allow to cook for 20 minutes. After 20 minutes, taste and adjust seasoning if necessary. Sauce can be cooked longer, but I prefer a more vibrant tomato taste. The longer you cook it, the more rich the tomato flavor will become. This is totally personal preference. After 20 minutes, my pasta water is boiling away and I start cooking the pasta. When your pasta is finished cooking, reserve 1 cup of the pasta water. I always add at least 1/4 cup of the pasta water to the sauce. It helps the sauce stick to the pasta. Tips on pasta - never, never, never, never add oil to the water and never rinse your cooked pasta. The pasta can be drained and added directly to the sauce, or add your drained pasta to a bowl and toss with 1 cup of your tomato sauce. Add basil to sauce right before serving, as basil looses it's flavor immediately from the heat. Also do a final seasoning adjustment, if necessary right before serving. I like to add a drizzle of good quality extra virgin olive oil and an extra pinch of red pepper flakes. I cannot stress enough the steps are important, and this generally takes me 15 minutes max to put together -- but all ingredients are personal choice. Add more or less of whatever you like.
In small bowl, combine bread crumbs, cheese, parsley, 1 tbsp oil and garlic; set aside. In 12 in skillet, heat remaining 1 tablespoon oil over med heat and cook broccoli, stirring frequently, 2 minutes. Stir in onion soup mix blended with water. Bring to a boil over high heat, reduce heat to low& simmer uncovered, stirring occasionally, 8 minutes or until broccoli is almost tender. Add tomato, simmer an additional 2 minutes. Spoon vegetable mixture into 2 qt broilerproof baking dish, top with bread crumb mixture and broil 1 1/2 minutes or until crumbs are golden and cheese is melted.
Put the cauliflower, onion, broth and bullion cube in a large saucepan and cook over medium heat until the vegetables are tender. Meanwhile, in a medium saucepan, melt the butter and stir in the flour until smooth. Gradually add the milk, cooking and stirring until thickened and bubbly. Cook, stirring for 2 minutes longer. Reduce heat and stir in cheese and seasonings. Using a stick blender, blend the vegetable broth mixture until smooth. Stir in the cheese sauce and blend again to combine. Serve hot in heated bowls with a sprinkling of parsley on top of each. You may garnish with bread croutons if you wish.
Combine the chicken pieces, carrots, and broth in a saucepan and bring to a boil over high heat. Simmer covered for 5 minutes, remove from heat and set aside. In a separate saucepan, melt the butter over moderate heat. Add the mushrooms, onion, salt, pepper, thyme, and flour and stir to thoroughly mix. Cook over moderate heat for 5 minutes, stirring frequently. Add the chicken broth mixture and stir until the sauce thickens. Add the cream and peas and stir for 2 minutes. Roll the pastry into 12 circles about 6 inches (15 cm) in diameter. Place half in the bottoms of six 5-inch pie pans and fill with the chicken mixture. Top with the remaining dough and pinch the edges together, trimming off the excess with a knife. Cut 2 or 3 slits in the top of each and bake in a preheated 425°F (220°C) oven for 35 minutes, or until the crust is golden brown.
In a dutch oven, brown meat in oil on all sides, drain. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add the barley and simmer for 45 minutes longer or until barley is tender.