HumbleIntelligence/food-ner-1-Million huggingface dataset:
in large pot add corned beef, water, spices and onion, bring to boil and simmer 3 hrs, covered. add potatoes and carrots, simmer 15 minutes. add cabbage wedges, simmer covered 6-10 minute. slice corned beef thinly across the grain. serve with grainy mustard and horseradish sauce.
Combine all ingredients in a slow cooker & cook on low/medium until meat falls apart (approximately 6-8 hours). Ready to serve*. *I refrigerate the pork to skim the fat before re-heating & serving.
Cut kielbasa in 2 inch pieces. Clean, trim, and chop collards. Put half the collards into a large pot. Add half the onions, half the carrots, and half the kielbasa with black pepper to taste. Repeat. Pour the chicken stock over the greens. Cover and bring to a simmer over medium to medium-high heat. It will not look like enough chicken stock, but the collards will cook down and the other ingredients will cook in the steam. Continue to simmer, stirring several times, about 45 minutes until collards are tender and carrots are cooked through. Serve accompanied by potatoes, slabs of crusty rye or sourdough bread, or squares of cornbread (try Recipe #277295).
Remove sausage casings, brown sausage and drain. Add sausage to soup pot along w/ onion, garlic diced tomatoes, broth, fennel seeds and spices simmer for at least 1 hour. 15 mins before eating, bring to a rapid boil and add spinach and tortellini. serve w/ a sprinkle of parm cheese, salad and crusty rolls -- soooo yummy!
For tart shells, beat butter and cream cheese in small bowl, until smooth. Add flour and salt and mix, until a soft dough forms. Cover; chill at least 1 hour or overnight. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls of dough into cups of ungreased mini-muffin pan. Dip mini tart shaper in flour; press into dough to form tart shell. (Use floured fingers to press dough up sides of muffin cups, if you do not have a tart shaper.) For filling, combine remaining ingredients, except pecans in a small bowl; mix well. Sprinkle pecans into each tart shell. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until light golden brown. Remove from muffin pan to cooling rack (loosen edges with a knife, if needed). Cool completely.
Preheat oven to 400 Degrees. Pull skin off chicken if desired. Cut each thigh in half then de-bone. Heat oil on medium in frying pan. Once oil is hot add chicken and cook for 5 minutes each side. Melt Butter or Margarine in small pot. Add Hot Sauce, Water, Vinegar, and Pepper bring to boil. Put Chicken in baking dish, Spray dish with non-stick or line with foil. Pour sauce on top or chicken. Bake for 25 minutes.
Preheat oven to 350. Mix the first 12 ingredients together. Next add remaining 3 ingredients. Mix well. Using greased muffin cups or paper lined cups, fill 3/4 full of batter. Bake at 350 for 20-25 minutes.
Dough: Whisk together flours, stevia, salt and nutmeg. Set aside. Cream cream cheese, shortening, sugar, buttermilk and vanilla until fluffy. Beat in dry ingredients. Divide in half, wrap in plastic and chill 1 hour before rolling out. Filling: Mix all ingredients until thoroughly combined. Assembly: On a lightly floured surface, roll out one piece of dough into a large rectangle (about 1/8 - 1/4" thick). Spread half of the filling evenly over rectangle. Roll up from the long side. Repeat with second piece of dough. Wrap each and freeze for at least 4 hours. Preheat oven to 350°F Line a baking sheet with parchment paper. Rolls into 1/4" thick slices and place 1" apart on sheets. Bake, one sheet at a time, for 15 minutes. Cookies will be just starting to turn golden. Cool completely on the sheet before removing. Glaze: Whisk together all ingredients until smooth and creamy. Drizzle over baked cookies and allow to set.
Preheat oven to 350F. Grease a 33 x 13 x 9-inch jelly roll pan. Lay a large sheet of wax paper or baking parchment on the work surface and dust it evenly with 2 tablespoons of the sugar Place the egg yolfs in a heatproof bowl. Add the remaining sugar and whisk with a hand-held electric mixer until the mixture thickens. Sift in the cocoa, then fold in carefully and evenly with a metal spoon Whisk the egg whites in a clean, greasefree bowl until they form soft peaks. Fold about 1 tablespoon of the whites into the chocolate mixture to lighten it, then fold in the rest evenly Scrape the mixture into the prepared pan, taking it right into the corners. Smooth the surface with a metal spatula, then bake for 20-25 minutes or until firm and springy to the touch Turn the cooked cake out onto the sugar dusted wax paper and carefully peel off the lining paper. Cover with a damp towel and let cool completely To make the filling: Whisk the cream with the whiskey or brandy in a bowl until the mixture just holds its shape, grate the coconut cream and stir in with the sugar Uncover the cake and spread about 3/4 of the cream mixture to the edges. Roll up carefully from a long side. Transfer to a plate, pipe or spoon the remaining cream mixture onto the top. Use a vegetable peeler to make cocokut and chocolate curls to decorate the top of the cake.
If you are making homemade mashed potatoes, start them boiling or steaming with 3 cloves of garlic while you prepare meat mixture. Saute onions and minced garlic in oil over medium heat, season with a pinch of salt and pepper for about 3 minutes. Add ground meat and saute until almost done then add mushroom, rosemary and worchestershire and continue cooking til meat is done. Season to taste with salt and pepper. Add mixed vegetables and cook until thawed, then drain and add to baking dish. I used a 9x13 corningware casserole dish. In same saute pan, melt butter over medium heat then whisk in flour until combined. (You want a light golden roux.) Then whisk in beef broth and cook continually whisking til gravy thickens, about 5 minutes. Taste and season accordingly, stir into meat mixture. Mash cooked potatoes with cream cheese and sour cream. I used my kitchenaid stand mixer for ease and consistency, but not necessary. Slowly add buttermilk until you reach desired consistency. Salt and pepper to taste. Stir in italian cheese. Spread potatoes over meat mixture, sprinkle shredded cheese on top. Cover with foil and bake at 350 for 25 minutes.
Preheat oven 200c. Combine tomatoes, garlic and oil in an ovenproof baking dish. Roast uncovered, about 20 Min's or until tomatoes soften. When garlic is cool enough to handle squeeze out flesh. Cook chicken in a pan, until nicely browned and cooked through. When chicken is close to being finished, blend or process garlic and all but 12 tomatoes until smooth. Place in a medium saucepan with basil and cream and cook stirring over a low heat, until heated through. Keep sauce warm on stove. Top each breast with a slice of mozzarella and place under grill until cheese melts. To Serve: Place chicken on a plate top with sauce and garnish with tomatoes (3 per plate) and basil leaves if desired. I served mine with tri colour pasta.
Remove the seeds from the cardamom pods and grind them into a powder in a spice mill along with the dried chile. Place all the ingredients except the vinegar in a 3-quart nonreactive saucepan, bring to a boil, and cook, stirring occasionally, for 30 minutes. Add the vinegar, lower the heat, and cook for an additional 30 minutes, or until thick. Be sure to stir well so that the sambal doesn't stick to the bottom of the saucepan. When the sambal is a thick paste, spoon it out of the saucepan into a bowl. Cover it with plastic wrap and refrigerate for at least 1 hour. Serve chilled with curries and grilled meats.
Combine onions, garlic, pale ale, and water in a 16-quart stockpot. Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, covered, for 15 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes. Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake. Serve liquid in individual ramekins.
In a small bowl stir together the marmalade, mustard, ginger, Worcestershire sauce, salt and pepper.
For the salad dressing: Mix dry ingredients well; add vinegar and water slowly, stirring constantly and cook until thickened and smooth. Beat eggs or egg yolks slightly; add a little of the hot mixture to the eggs gradually, stirring well. Then add remaining hot mixture and cook over low heat for another five minutes. Add butter, transfer to a container or glass jar and allow to remain uncovered until cool. When ready to serve, thin with cream to desired consistency. Flake fish, add celery and one cup of the salad dressing. Season to taste with salt and pepper; blend thoroughly. Place on salad greens on a chilled plate.
PREHEAT oven to 375°F. Line 15x10x1-inch baking pan with foil; set aside. Mix crushed cereal and the cinnamon on large plate. Pour honey onto second plate. ROLL each banana piece in honey, then in cereal mixture until evenly coated. Place in prepared baking pan. BAKE 15 minute or until bananas are soft. Place two banana halves in each serving dish. Top evenly with the whipped topping. Jazz It Up - Mix 1/4 cup shredded coconut with the crushed cereal and cinnamon before using as directed.
Make jam: Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Reduce heat to medium-low and simmer until jam is thick, stirring often, about 22 minutes. Transfer to small bowl. Cover and chill up to 3 days. Make cake: Preheat oven to 325°F. Butter 9-inch-diameter springform pan. Line bottom with parchment; butter parchment. Blend almond paste and sugar in processor until mixture resembles fine meal, about 1 minute. Add butter and vanilla and blend well, occasionally scraping down sides of bowl. Blend in eggs 1 at a time. Using on/off turns, blend in flour, baking powder and salt (do not overmix). Transfer batter to prepared pan. Place pan on baking sheet; bake cake until tester inserted into center comes out clean and top is golden, about 1 hour 10 minutes. Cool cake in pan on rack. Cover; let stand at room temperature 1 day. Make custard: Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend. Beat in yolks and vanilla. Gradually whisk in half and half. Stir over medium heat until custard thickens and boils. Transfer to bowl. Press plastic wrap directly onto surface; chill 1 day. Cut around pan sides to loosen cake; release pan sides. Cut cake horizontally into 3 layers; discard parchment. Spoon thin layer of custard over bottom of 3- to 3 1/2-quart trifle bowl. Trim 1 cake layer to fit, if necessary; place in bowl. Spread with 1/3 of custard. Mix chopped cherries into jam. Spoon 1/3 of jam mixture atop custard; spread to edge of bowl so that jam shows. Top with second cake layer, half of remaining custard and half of remaining jam mixture; spread to edge of bowl. Top with third cake layer. Spread with remaining jam mixture, if desired. Beat whipping cream and powdered sugar until stiff peaks form. Transfer to pastry bag fitted with star tip. Pipe cream in center of trifle. Pipe rosettes around edge; top rosettes with whole cherries. Sprinkle trifle with almonds. Cover; chill at least 3 hours and up to 1 day.
Put olive oil in large pot and cook Italian Sausage and onions until browned. Add rest of ingredients except for rotini, sour cream and avocada. Bring to boil and add rotini and reduce heat to medium. Cook until rotini is tender. Serve in bowls topped with sour cream and avocado. Serves 8-10. 2. Save this to your recipe file.
Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally. Chicken: Cut and saute chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste. Noodles: Cook rice noodles in water with salt, according to package instructions. Serve chicken/vegetables over noodles with sauce poured generously on top.
heat sugar and water to boiling, reduce heat, simmer uncovered abot 2 minutes,stirring constantly until sugar is dissolved. remove from heat, stir in lime juice. let stand at room temp, cover and chill 2 hours. stir lime peel into sauce, careully toss fruit and sauce, serve immediately.
Pre-heat the oven to 400°F. Wash the beets and place them on a pan that has been lined with aluminum foil. Roast them uncovered for about an hour (** or until you can easily slide a knife into them). Take the beets out of the oven and let them cool until you can handle them. Peel the beets, cut them into quarters and allow to cool completely. Put the beets, garlic, chili flakes and yogurt in a food processor and blend until into a smooth paste. Transfer the beet mixture to a large bowl and mix in the maple syrup, olive oil, za'atar and 1 teaspoon salt. Place the puree on a flat serving plate, using the back of a spoon to spread it evenly around the plate. Sprinkle the green onions, almonds and the goat cheese on the puree and drizzle with olive oil. Serve at room temperature.
Place the beef bones in a large heavy pot and cover with cold water by about two inches. Bring to a simmer over medium heat and skim the sum which rises to the top--this should take about five minutes. Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two. Bring the stock to a simmer again, skimming as necessary. When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours. If the water level gets too low, add boiling water to the pot. Skim as necessary. When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids. Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified. Remove and discard the fat. Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat. When the stock is cold, store in the refrigerator for up to three days or in the freezer.
"Firs', you gotta make-a-roux, you know dat". In a cast iron dutch oven, combine oil and iour on MED heat. Stir the mixture constantly and slowly until it browns. "You cook dat til you tink, dat's gonna burn, but dat's not what it did, see y'gots to cook dat til it's like Dutch chocolate, y'see?". When the roux reaches it's proper, aforementioned color, you add the onion. Once that onion has cooked clear looking, add your garlic, and whisk in 4 cups of water. Next you stir in the worcestershire and hot sauce, and add your andouille sausage. Now it's time to add your chicken. "I put the pieces I like most of all, which is all the shicken, and the part what go over de fence last, I like dat.". Add your 4 cups of Sauterne wine, and 2.5 teaspoons of salt. Stir all this together and your gumbo is completed,. except for the cooking. " What you did with dis, now you cook dis today, an don' serve it today, no. You put it in you icebox tonight, an tomorrow, bring it to a boil an let it simmer for about an hour, an den eat dat, cause it taste more batter den, hoooo, it always does.". Whether you can wait until the next day or not, cook it a long time until the chicken is ready to fall off the bone. Serve it with hot cooked rice and offer ile powder to you guests.
Preheat oven to 425°F. Combine all spices and flour in a small bowl. Place chicken wings in a 1-gallon storage bag. Coat wings with oil. Add spice/flour mixture to bag and shake to coat wings. Place wings on baking sheet (covering the pan with foil makes clean up easy!). Bake at 425 F for 30 minutes. Turn wings and drizzle with honey, if desired. Bake another 15 minutes.
Preheat oven to 350 degrees F. Chop chicken, season with salt, pepper and 1/2 teaspoons cinnamon, rubbing dry spices in thoroughly. In a skillet, brown chicken in oil over medium-high heat, adding honey as soon as the chicken hits the pan and starts sizzling! Toss to coat chicken. Remove as soon as chicken is cooked on all sides. Meanwhile, prepare stuffing according to package directions. Spread pie filling in a greased 8-in. x 8-in. square baking dish. Stir in 1 teaspoons cinnamon if not already included in pie filling. *Note: At this juncture, you may want to remove apples from their sauce and dice them up, then return. I find that though the apple flavor blends nicely, the whole apple slices frequently overpower the other components of the dish. Add chicken over the top of the pie filling, and then add the stuffing on top. Cover and bake for 25 minutes. Uncover; bake 5-8 minutes longer or just until top of stuffing browns just a bit and pie filling starts to bubble.
Fill the milk into a bowl, stir in the lemon juice and let stand on the kitchen counter overnight, about 16 hours. After 16 hours, it should have turned into soured milk. Slowly heat the soured milk to no more than 122° F (50° C) until the whey starts to seperate from the solids. Let cool and pour into a sieve lined with a cheesecloth. Let drip for 12 hours, then press out any remaining liquid and strain the quark through a sive (it get smoother then).
Preheat the oven to 325 degrees F. Using a sharp knife, score the skin of the ham in a diamond oattern. Mix together the mustard, brown sugar, and salt and spread all over the ham. Place the ham on a rack in a roasting pan, add the remaining ingredients, and roast, basting with the juices, until a meat thermometer reads 170 degrees F or the juices run clear when you insert a skewer into the thickest part of the roast, about 3 hours. Let the roast stand, covered with foil. for 15 minutes. Carve into thin slices and serve with gravy, if desired.
Preheat oven to 350°F. beat egg whites on high until light and frothy- (room temperature egg whites whip up better). continue beating and add sugar one tablespoon at a time until shiny. continue beating and add in lemon or lime juice. continue beating until stiff peaks form- don't underbeat! drop in small spoonfuls onto parchment lined baking sheets. bake for 10-12 minutes at 350 until lightly browned. be sure to store in an airtight container to maintain their texture.
Heat 1 tablespoon butter (or oil) in a large saucepan over medium-high heat until melted. Add the onion and saute for 5 minutes, stirring occasionally, until softened. Add the garlic and saute for 1-2 more minutes, stirring occasionally, until cooked and fragrant. Add in the pinto beans, veggie stock, chipotle chili powder, cumin and oregano, and stir to combine. Continue cooking until the mixture reaches a simmer. Remove pan from heat. Use a potato masher or a wooden spoon to mash the beans to your desired consistency. (Or if you would like them to be super-smooth, you can puree them in a food processor until smooth.). Stir in the remaining tablespoon of butter until it is melted and well-combined. Taste and season the beans with lime juice, salt and pepper, to taste. Serve warm, topped with any garnishes you might like. optional garnishes: finely-chopped fresh cilantro, crumbled or shredded cheese, diced tomato, and/or sliced jalapeno.
Place lemon grass, shallots, garlic, lime zest, turmeric & water in a food proc & process to a paste. Transfer the lemon grass paste to a mixing bowl. Add the coconut, sugar plus salt & mix well. Add the pork & mix to coat well. Cover w/cling film & leave to marinate for at least 1 hr at rm temperature. Preheat the grill to hot. Thread the pork cubes onto skewers & cook for 15-20 min, turning freq & basting w/the marinade. Serve immediately.
Boil water and add TVP, let sit 5 minutes. Measure dry ingredients in a bowl, stir to mix. Add TVP, mix well. Measure all liquid ingredients in a measuring cup (I use the one that had tvp in it.) Stir well. If you use warm water, the molasses and syrup mix better. Add wet to dry, stir well. If it's still sticky, stir in 1-2 tablespoons extra whole wheat flour. Shape in 2 inch balls. Heat oil over medium heat, and add sausage balls, flattening as desired. (Mom likes them fat, I like them thin.) Cook about 2 minutes per side. Freeze leftovers.
Line 12-cup muffin tin with pastry; prick bottoms with fork. Pour boiling water over raisins and let stand for 20 minutes. Drain. Immediately add remaining ingredients and stir well. Add filling to tart shells. Baske at 425F for 12-15 minutes.
In a bowl, combine the first six ingredients. Shape into four patties. In a skillet over medium heat, brown the patties in oil; drain. Add tomato juice.Reduce heat; simmer 20- 25 minutes or until meat is no longer pink.Remove patties to a serving platter; keep warm. Combine flour and water; gradually add to juice in the skillet. Cook over medium-low heat, stirring constantly until thickened. Spoon over patties. Serve immediately.
In a large bowl, add the cream, condensed milk, honey, vanilla, salt, zest, cinnamon and yogurt. Stir until combined. Cover and place in the fridge for at least six hours or overnight. Add the limoncello and use your ice cream maker to freeze the yogurt mixture or place in a container and freeze overnight. If using an ice cream maker, empty the contents into a plastic tub, cover and place in your freezer for a day/overnight.
In a small container, mix yeast with warmed milk and let rest for 10 minutes. Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl. Add canola oil and warmed water to yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour. Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. (Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes. While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them "poach" for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown.
Preheat oven to 350 degrees. Grease and flour cake pan or muffin tins. Beat eggs well in large bowl, mix in butter, yogurt, vanilla and sugar. Add banana, mix well. Stir in carrot, zucchini, apples, coconut and raisins. Sift together dry ingredients in separate bowl breaking up all lumps. Stir dry ingredients into wet, without over mixing. Pour mixture into baking sheet, cupcake tins, or even bread pans. Baking time will vary according to pan style, bake until toothpick inserted in center comes out clean and top is nicely colored. Yields: 24 muffins/cupcakes or 12 muffins & 1 8-inch cake.
Place chicken in a VERY large pot with enough water to cover. Turn heat on high. When water reaches boiling point reduce heat slightly and boil one hour, skimming fat off the top as it accumulates. Remove one piece of chicken. Poke it with a fork and if juices are clear then remove all chicken from pot. Do not remove water from pot. Pour rice into water in pot and cook according to package directions. Meanwhile, place chicken on a plate and shred with two forks into bite-sized pieces. When rice is done, add shredded chicken and undiluted soup and stir. Heat and serve in bowls. Salt to taste. Enjoy!
Combine corn, cream, milk and seasonings in a saucepan and bring to a boil stirring constantly. Reduce heat and simmer 5 minutes uncovered-stirring. Blend butter and flour together and gradually drop small pieces into the corn mixture, mixing well-cook 2 minutes more to thicken.