HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut open the lobsters and remove the meat, reserving the tomalley and coral. Melt 2 oz (50 grams) of the butter in a pan, add the onion, celery and carrot and cook over a low heat, stirring occasionally, for 5 minutes. Add the lobster meat and cook until lightly browned, then season. Add half the brandy and cook until has evaporated, then add the mustard and tarragon. Pour in wine, cover and simmer for 10 minutes. Remove the pan from heat, transfer the lobsters to a plate and keep warm. Strain cooking liquid into a clean pan. Chop the tomalley and coral a add to the pan with the remaining butter, remaining brandy a lemon juice. Cook over a medium heat until slightly reduced, season. Serve the lobsters covered with the sauce. Serves 4. That's it!
wash and soak the rice for 30 mins then drain. mix the marinade ingredients together and rub into the lamb chunks, chill for 2 hours or overnight. allow lamb to get to room temperature then thread onto wooden skewers. make a paste of the chillies and nuts in a blender then fry in a little oil gently for 5 minutes. add the mushrooms, garlic, ginger, yoghurt, garam masala and seasoning. Fry gently for 5 minutes. in a separate pan fry the rice in a little vegetable oil for about 3 minutes Add just enough water to cover, season with salt and pepper and add the turmeric and cook until tender, about 30 minutes lay out on a tray to dry a little. Meanwhile, preheat oven to 350F, fry the onion until golden and crisp. grease either individual ovenproof dishes or one large one with butter and sit the bay leaves on the bottom. Now layer up the rice, mushroom mix, onion and a splash of the lime juice and rosewater. repeat and then pour over the saffron rice. cover with aluminum foil and cook in the oven for 30 minutes. When the biryani is done, grill the lamb for about 4 mins, turning regularly and basting with melted butter mixed with the lemon juice. serve the lamb resting on the rice sprinkled with the mint and drizzled with curry sauce if liked ( ready bought good curry sauce is ideal).
In a large crock pot place the chicken, broth, onion, and jalapenos. Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt). Cook in crock pot set to low for 10 hours. Before serving, garnish with rough chopped cilantro. (Don't forget the rice & cornbread!).
Grate rind from limes, reserving 2 tablespoons rind; set aside. Squeeze juice from limes to equal 3/4 cup. Combine lime juice, lemon juice, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally. Preheat oven to 350°. Remove chicken from bag, reserving 2 tablespoons marinade. Pat chicken dry with paper towels. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, paprika, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 3 chicken breast halves; cook 2 minutes on each side or until lightly browned. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with remaining 1 1/2 teaspoons oil and chicken. Combine lime rind and brown sugar; sprinkle over chicken. Combine reserved marinade and broth; drizzle around chicken. Top each chicken breast half with 2 orange slices. Bake at 350° for 25 minutes or until chicken is done. Place chicken on a serving platter. Strain any remaining liquid in dish through a fine mesh sieve over a bowl. Discard solids. Spoon sauce over chicken.
Preheat oven to 350°F. Mix the mozzarella cheese, pesto sauce and mustard until well blended; set aside. Place chicken in 13x9-inch baking dish. Spread mustard mixture evenly over chicken; top with parmesan cheese. BAKE 30 minutes or until chicken is cooked through.
Combine first 6 ingredients in a small bowl. Set aside 1/2 cup of mixture. Combine, pecans, fruit mix, dates and cherries; mix well. Dredge fruit mixture in reserved 1/2 cup flour mixture. Cream butter in a large bowl; gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well. Add dry ingredients alternately with wine and milk, beginning and ending with flour mixture. Stir in fruit mixture. Drop dough by level teaspoons onto greased cookie sheets. Bake at 325 degrees for 15 minutes or until golden. Cool on wire rack. Makes 4 dozen.
Cook vegetables according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the water, ketchup, vinegar, Worcestershire sauce, honey, mustard, paprika, salt, sugar, pepper and hot pepper sauce. Warm slightly. Add sausage and bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until sauce is slightly thickened and sausage is heated through, stirring occasionally and turning sausage once. Serve over the vegetable medley (and rice, if desired).
Using the whip attachment on a stand mixer, beat together the cheeses, mayonnaise and Worcestershire sauce until light and creamy. Add garlic, salt, pimentos, walnuts and chives. Fold together until well blended. Chill for a few hours before serving. (Cooking time is chilling time.).
Wipe the steaks dry and season the seven steaks with salt, black pepper,cayenne, garlic and onion powder or use any type Cajun seasoning combination. In a cast iron skillet, heat the oil over medium-high heat, add the steaks and brown the meat on both sides. Remove the meat from the pan after browning; add the sliced onions, bell pepper and garlic; saute until the onions are soft and starting to caramelize. Return the steaks to the skillet and the add beef stock or water. There should be enough stock or water to cover the meat mixture. Stir to blend and then bring the mixture to a boil. Reduce the heat to simmer. Cover and cook approximately one hour or until fork tender. The water will reduce and the result will be a light brown oniony gravy. If the gravy is to thin; move the lid on the skillet and allow some steam to escape thereby reducing the thinness of the gravy. Serve the gravy and meat over rice or creamed potatoes with sweet petit pois peas and sliced cabbage slaw. With this dish you just "gotta lick the bone".
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours. Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use. Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours. Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven. Preheat the oven to 350 degrees F. When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read hermometer, approximately 30 minutes. While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
Rim a martini glass with sugar; set aside. Build over ice, shake well and strain into a sugar-rimmed martini glass. Add a glowing ice-cube, if you have one.
Preheat oven to 375F and grease a 15 x 10" jelly roll pan; line bottom with waxed paper and grease paper. Sift first three ingredients together. Beat yolks until fluffy; gradually add sugar, beating until very thick. Add vanilla to egg mixture; add vanilla and stir in water. Fold in flour mixture. Beat egg whites until stiff and gently fold into batter. Spread evenly in prepared pan and bake for 12 minutes or until top springs back when lightly pressed with fingertip. Dust cake with confectioners' sugar; cover with a towel and invert. Remove pan and paper. Trim 1/4" from sides and roll up cake and towel from short side. Place seam-side down on a rack; cool. Unroll cake; spread chestnut filling over the cake and re-roll. Frost with cocoa cream; decorate with dark cocoa cream. To make the chestnut filling: Beat chestnut puree until smooth and spreadable. Beat cream, sugar and rum together until stiff; fold into puree. To make the cocoa cream: Beat the ingredients together until stiff. To make the dark cocoa cream: Beat the ingredients together until stiff.
In a saucepan mix together vanilla pudding mix, tapioca and strawberry gelatin. Stir in warm water. Cook over medium heat until thickened. Remove from the heat and chill in the refrigerator until slightly thickened but not set. Stir in sliced strawberries; mix well. Fold in whipped topping until blended. Pour into a 9-inch square pan. Refrigerate 4 hours or overnight. Cut into squares to serve.
Put cream cheese and mayonnaise in a small bowl. Mix until well blended, I use a fork. Stir in onions and pecans. Fill celery with mixture. Note: I cut the corner out of a ziplock bag and use a coupler with a #32 cake decorating tip. This makes filling the celery easier and it looks pretty. The tip is also large enough that the chopped pecans will fit through.
Preheat oven to 300°. Coat bottom and sides of an 8-inch springform pan with cooking spray. Microwave chocolate morsels in a small microwave-safe bowl at MEDIUM (50% power) for 1 minute or until melted and smooth, stirring at 30-second intervals. Beat butter and 1/2 cup granulated sugar at medium speed with an electric mixer until well blended (about 2 minutes). Add vanilla and egg; beat 1 minute. Add milk and, if desired, bourbon; beat 1 minute. (Mixture will look curdled.) Add melted chocolate, beating just until blended. Gradually add cocoa and flour, beating at low speed just until blended. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 tablespoons at a time, beating until stiff peaks form. Fold one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan. Bake at 300° for 45 minutes or until set. (A wooden pick inserted in center will come out with just a few crumbs on it.) Remove torte from oven; immediately run tip of a small knife around edge of torte. Let cool on wire rack 30 minutes. (Torte will rise to top of pan while baking but will sink while it cools.) Remove sides of springform pan. Spoon whipped topping into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe dollops of whipped topping around base of torte. Sprinkle torte with powdered sugar and cocoa. Note: For testing purposes only, we used Hershey's Special Dark Chocolate Chips.
to start with, take the potatoes - more or less if desired, adjust ingredients amounts to suit how many people are being catered for - peel & rinse them. slice the potatoes into relatively thin slices & then place into a saucepan with lightly salted boiling water. par boil for about 10 minutes approx' or until slightly soft. meanwhile, rinse the salmon & then chop into small chunks. once the potatoes have boiled sufficiently, drain them off & then place potatoe slices into an oven proof dish, overlapping each other. on top of that, add a generous amount of the salmon chunks & season to taste. once done, add milk to a saucepan & bring to the boil. grate your strong cheddar cheese. once boiled, add cornflour to a cup with a little amount of milk in the bottom & stir thoroughly to form a smooth paste. then, slowly add the milky paste a little at a time to the boiling milk - being sure to keep stirring the whole time to avoid lumps. repeat this action until the milk has thickened to become 'sauce' like. when it does, add the garlic, red chilli, mustard, strong cheddar cheese & fresh parsley & stir thoroughly until nice & smooth. bring back to the boil & then reduce heat & simmer for 5-10 minutes more until all the flavours have infused together, stirring all the time to ensure there are no lumps in the sauce. again, season to taste if need be, stir again then pour over the potatoes & salmon chunks in the oven proof dish. grate a generous amount of fresh parmesan cheese over the top & then place in a pre-heated (190C degrees approx') oven for 1 1/2 - 2 hours or until fully cooked. you can crisp the top up if you like using the grill. once cooked, remove from the oven, garnish with a little more parsley & serve! -- adjust cooking times & temps in accordance with your oven. if you love or hate this recipe or if you can think of a better way to cook it, please let me know, thank you & enjoy! -- .
Preheat oven to 425. Use 9" X 13" baking dish. Combine Kielbasa, potatoes, peppers and onions. Salt and pepper to taste. Lightly toss in olive oil to coat all ingredients. Cover and bake until potatoes are done, approx 1 1/4 hour. Lower temperature to 350. Pour whipping cream over ingredients and bake uncovered for 15 minutes. Remove and let sit for 10 minutes as sauce forms.
Heat oven to 350 degrees. Place frozen meatballs on a cookie sheet and bake for approximately 20 minutes. In a sauce pan put jelly and chili and warm over low heat. Continue to stir to blend. Place meatballs in a crock pot on low and pour the heated jelly - chili over meatballs. Leave them heat for approx 60 minutes. The meatballs can simmer in crockpot as long as you want.
Preheat oven to 300 degrees. Cook the potatoes in a large pot of boiling water over medium high until tender when pierced with the tip of a knife, 30-40 minutes; drain. (Be sure to not overcook as they will absorb more water as they cook.) As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if they cool before ricing, potatoes will become gummy). Let cool. Mix the garlic, oregano, basil, olive oil, butter, salt, pepper with the breadcrumbs and put in the oven to slowly crisp up; about 10-12 minutes. While those are cooking take your Italian sausage and crumble into hot saute pan with oil on medium heat until crispy. Once the potatoes are cooled, sprinkle 11/4 cups flour and 2 teaspoon salt over potatoes. Using your hands, make a well in the center. Pour the egg into the well and stir in with a wooden spoon. Mix in goat cheese. Turn the dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into a 24"-long rope about 1/2" thick. Cut into 1/2" pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet. Cook the gnocchi in a large pot of boiling salted water until they float to the surface (about a minute or two; cook to just a minute before they are fully cooked. You can also make the gnocchi ahead of time and place them in the freezer. Then take them out when it comes time to sear them off). Meanwhile, using a slotted spoon, gently spoon out the gnocchi and place in a hot pan with butter or oil to give them a hard sear doing different batches being careful not to crowd the pan. Heat up the Ragu sauce in another saucepan, once heated, spoon onto each plate and put the gnocchi on top. Top off gnocchi with more sauce and garnish with crispy sausage, parmesan, breadcrumbs and fresh thyme.
Break cauliflower into bite sized pieces and mix with peas and shredded cheese. Sprinkle Ranch Dressing mix on top. Refrigerate overnight. Add mayonnaise one hour before serving.
For chili: Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours. Preheat oven to 350°F Saute bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside. Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly. Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Garnishes: Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.
Bring water to boil for noodles and begin browning beef and onion; drain. Add butter, flour, salt, pepper, blend till smooth and add soup. Add mushrooms and simmer 5-10 minutes Cook noodles during this time, drain. Just before serving stir in sour cream and parsley flakes to meat mixture. Stir in pasta and serve. I Serve with Garlic Bread and corn.
Mix all ingredients thoroughly. Bake in oiled loaf pan at 350° F for 45 minutes.
Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.
In a bowl, add the squash or pumpkin. Add all remaining ingredients and mix thoroughly with a wooden spoon. Depending on the wetness of your squash or pumpkin you may need to add the milk. (The consistency should be a bit thicker than pancake batter). Mix all ingredients well. Place enough oil in a deep fry pan and heat. Drop full teaspoonful's of batter into the hot oil. Be careful to not have the oil too hot because it will overcook the outside and not the inside. The oil should be hot enough to cook through until lightly browned/golden. Place fritters on paper towels to absorb oil. Roll each fritter thoroughly in cinnamon sugar mixture. I place these in a corning ware with a lid and add more sprinkled sugar/cinnamon on top. Time turns the sugar/cinnamon into a syrup and they're yum that way too.
Blend butter, paprika, garlic, sugar, and salt in processor until smooth. Wrap paprika butter in plastic, forming 1 1/2-inch-diameter log. Refrigerate butter until very cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.) Prepare barbecue (medium-high heat). Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes. Drain well. Grill corn until lightly browned in spots, turning occasionally, about 5 minutes. Serve corn hot with thick slices of paprika butter.
In large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla and eggs. Add flour, salt, baking soda and cinnamon. Mix in the oats. Drop by ONE tablespoon onto a parchment lined cookie sheet. Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON'T OVERCOOK! After cookies have cooled, combine hot water with salt and mix until salt is dissolved. In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined. Spread filling on one cookie and press second cookie on top.
Prepare pizelle iron according to manufacture's instructions. Beat eggs well with sugar, then blend in the slightly cooled melted margarine. Add oil, extracts, baking powder, and flour (add this 1 cup at a time, mixing in slowly). Pour small ladlefuls of batter onto your heated pizelle iron and cook for just 30 seconds to 1 minute or according to the directions on your pizelle iron. They will be lightly golden when cooked, but still soft -- remove quickly with tongs to a cooling rack. As the next cookie is baking, the first cookie will cool and get crisp -- dust both sides withpowderd sugar, and remove to plate. Serve with coffee.
Preheat oven to 350. In a saucepan, combine syrups, brown sugar, butter and vanilla. While stirring, bring to a boil so the butter and sugar dissolve. Remove from heat and add cream and brandy. Set aside. While mixture is cooling, grind pecans in a food processor. In a mixing bowl, beat eggs with an electric hand mixer or fork. Add pecans and syrup mixture to the eggs and stir well with a fork. Pour into frozen, unbaked pie shell and place on a cookie sheet. Bake for 45 minutes. After removing from the oven, brush the top of the pie and the crust with heavy cream. Cool completely! Serve with fresh whipped cream if desired. This can be made a day or 2 in advance and keeps very well covered in foil.
Cook noodles in salted water; drain. Melt butter or margarine and saute green bell pepper. Add meat and cook until meat loses its pink color. Drain. Add salt, pepper, garlic salt and tomato sauce. Simmer for 5 minutes, then remove from heat. In a bowl, combine cottage cheese, sour cream, onions & noodles. Gently mix together. Alternate layers of noodles & meat mixture in a 2-qt. casserole. Top with cheese and bake 30 minutes at 350.