HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray 3-quart saucepan with nonstick cooking spray. Cook green onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender. Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer about 25 to 30 minutes, adding remaining stock if needed, until lentils are tender. Stir in tomato, coconut and mint. Serve over rice with yogurt.
Pour jello powder over Cool Whip and stir until combined. Place in refrigerator to chill for at least an hour. Stir again until smooth and eat like a mousse.
Saute chicken in oil about 2 minutes per side. Add eggplant, zucchini, onion, mushrooms, and green pepper. Cook 10 minutes. Add tomato and remaining ingredients except. cheese and simmer 3-5 minutes more. Arrange chicken on top of vegetables and sprinkle cheese over chicken. Cook 1 more minute until cheese melts. Serve over barley or rice.
Sift dry ingredients. Add sugar, salad oil and eggs. Combine and beat until batter is smooth. Stir in carrots. When well blended add nuts and pineapple. Mix thoroughly. Put batter into a greased and floured 13 X 9 inch pan. Bake at 350 degrees for 1 hour. Frost with a cream cheese icing.
1. Peel and smash 1 garlic clove. 2. Bring broth and garlic to a boil. Add quinoa. Reduce heat to med-high, cover, and simmer for 15-20 minutes, until the quinoa absorbs the broth. 3. Slice cauliflower into 1/2 inch thick slabs, then chop into bite-sized pieces. The flat slices will brown and caramelize better than florets. Slice remaining garlic. Cut the stems out of the kale leaves and chop into 1 inch squares. 4. Heat 2 tablespoons coconut oil over medium heat in a large skillet. Add garlic slices. Stir and cook for 1 minute. Add cauliflower cut-sides down. Cook for 5 minutes, or until the cauliflower browns slightly. Flip the cauliflower, sprinkle with 1 teaspoons salt, and cook for another 5 minutes. Turn the heat up to med-high if necessary. The cauliflower should be cooked, but still have a crunch to it. Remove the cauliflower from the skillet and set aside. 5. Heat 1 tablespoons in the skillet and add chopped kale. Sprinkle with 1 teaspoons salt. Cook, stirring frequently for 2 minutes, or until the kale turns bright green and starts to wilt. Add the cauliflower back to the skillet and mix. 6. Serve the quinoa topped with the cauliflower and kale. Sprinkle with seasame seeds and garnish with garlic scapes, if available.
Put corn oil or bacon grease in a 6" iron skillet and put your skillet in the oven to preheat to 400 degrees. While it's preheating, slightly beat eggs into milk. Sift together the corn meal, flour, baking powder, salt, and sugar. Mix the dry and wet ingredients together. When the oil/oven is preheated, pour the oil or grease into the mixture, leaving a layer in the pan. Stir quickly. Pour batter in the pan, and bake for about 20 minutes or so, until when you stick a toothpick in it, it comes out clean.
Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done. Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool. Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables. In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper. Add rice and vegetables and toss. Garnish with dill sprigs and lemon wedges if desired.
Soak dried mushrooms in boiling water until they are soft and flexible (at least 2 hours). Pat the beef dry with paper towel and sprinkle on all sides with salt and pepper. In a heavy skillet, heat the oil until it is very hot, but not smoking, and brown the beef, turning it often so it browns evenly on all sides and doesn't burn (about 15 minutes). Transfer the meat to a large casserole dish. Bring broth and tomato paste to a boil over high heat in the skillet, stirring constantly (scraping the bottom and sides of the pan). Pour the broth over the meat, cover tightly, and let simmer for 2 hours. Place the mushrooms in a 1-qt saucepan with their soaking water and bring to a boil over high heat; reduce to low heat and let simmer, uncovered for 30 minutes. Strain the mushrooms, reserving the liquid in a separate bowl. Finely chop the mushrooms. In a small pan, melt the butter and saute the onions and garlic over medium heat until the onions are translucent, but not browned (2-3 minutes). Add the mushrooms and cook for another 2-3 minutes. Remove mixture from heat and let cool to room temperature. Stir in bread crumbs, egg, salt, thyme, pepper, and parsley. Moisten with 1 tablespoon reserved water from mushrooms. When the meat has been braised, remove it from the casserole dish and with a very sharp knife slice it crosswise into 12 thin slices (slice to within an inch of the bottom, but do NOT slice all the way through). Divide the stuffing into 6 equal portions and spread a portion on every other slice of meat, spreading as evenly as possible. Slide 2 pieces of string under the beef criss-crossing them in the middle; bring them over the top and knot them securely to hold the slices in place. Return the beef to the casserole dish and top with remaining reserved water from the mushrooms. Bring to a boil over high heat; reduce to low, and let simmer until meat is tender (about 45 minutes). Remove beef from pan and cover with foil to keep warm while you prepare the sauce. Skim off and discard as much of the fat as possible from the liquid remaining in the casserole dish. Return to a boil over medium heat. In a small bowl, beat together all of the ingredients listed under sauce. Beat about 1/2 cup of the hot stock into the sour cream mixture, and slowly pour back into the casserole dish. Let simmer, stirring constantly until sauce thickens slightly (2-3 minutes) (Do NOT let it come to a boil or it may curdle). Remove the strings and cut through every other slice of beef so that each serving consists of two slices of meat with stuffing in between. Serve with sauce on the side.
Add cooking oil to dutch oven over med-high heat. When oil starts shimmering, add ginger and beef. Sear until all sides have been browned. Mix dark soy sauce and sugar in a bowl. Add to dutch oven and stir the beef in the soy sugar mixture until all sides are fully coated. Add pale ale and star anise. Bring to a boil and then lower the heat until barely simmering. Simmer for one hour, uncovered. Remove beef to serving plate. Increase heat and reduce the sauce into a glaze. Skim off excess fat from the top of the glaze and pour glaze over beef. Add chopped green onions and sesame seeds for garnish. Serve.
Soak bamboo skewers in water to cover for at least 30 minutes. Meanwhile, preheat grill for direct grilling over medium high heat or preheat broiler with rack about 4 inches from heat source. In small bowl, toss shrimp with oil to coat. Cut bratwurst into 16 slices. Thread tail of a shrimp onto a skewer, then add 1 slice of bratwurst, and finish with the other end of the shrimp (so that shrimp curves around the sausage). Repeat until you have 4 shrimp & bratwurst slice pairs on each skewer. Combine apple jelly, brown sugar and liquid smoke in a small microwave-safe bowl and heat in microwave on high for 1 minute or until melted -OR- stir ingredients together in small saucepan and heat on low until melted. Place skewers on hot grill or a foil-lined broiler pan. Cook 4-6 minutes turning once, or until shrimp start to turn pink. Brush apple jelly mixture on both sides of shrimp and cook 1 minute longer on each side until shrimp turns opaque throughout and reaches an internal temperature of 145°F.
Sear onions in margarine and then allow to caramelize, about 15 minutes. Preheat oven to 350°F. Mix soup mix, stewed tomatoes, cranberry sauce in bowl. Season brisket with salt and pepper. Cover brisket with onions and then with the cranberry sauce mixture. Cover and roast for about 1-1/2 hours and check to see if tender. Then add carrots and potatoes to pan, to roast for another hour. Serve with potato pancakes, or parsley noodles. Enjoy!
Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, leeks, garlic and sweet potatoes and saute until leeks are translucent, about 8 minutes. Add chicken stock and whipping cream. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes. Puree soup in blender and return to same saucepan. Add salt, pepper and sugar and taste and adjust seasonings. Stir soup over medium heat until heated through. Ladle into bowls and top with whipped cream, if desired. Note: Parboil potatoes, then oven-roast by placing potatoes on cookie sheet in 350°F oven for about 30 minutes, or until brown.
Combine all ingredients except couscous in crock pot. Cook on low 6 hours. Cook on high for up to 1 additional hour. Cook couscous according to package directions. Remove chicken and lamb, cut meat up into bite sized chunks. Discard skin and bones. Put cut up meat back into crock pot with the soupy mixture. Spoon over Parmesan couscous.
Arrange the corn chips on a large serving platter. Combine the salsa ingredients and let the flavors meld. Make the beef and beans topping: Heat a large nonstick skillet over medium high and add the olive oil, garlic, onion and jalapeno. Saute for about 2 minutes. Add meat and break into smaller bits. Season with salt, chili powder, cumin and the cayenne pepper sauce. Cook meat mixture until browned, about 5 minutes. (Drain any grease.). Stir in the beans and turn the heat down to low. Make the cheese sauce: In a saucepan, melt the butter over moderate heat. Then add the flour, stirring and cooking for about a minute. Whisk in milk. When the milk comes to a bubble (watch carefully and keep stirring to make it lump-free and so it doesn't scald), stir in cheese using a wooden spoon. Remove cheese sauce from the heat. Pour cheese sauce evenly over the tortilla chips. Top evenly with the beef and beans mixture. Top it all off with the pico de gallo salsa (and optional toppings, if using). Serve it while it's hot!
PREPARE THE WHEAT BERRIES IN ADVANCE (makes ~2 1/4 cups) - Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt. Bring to a boil over high heat, then reduce heat, cover and simmer gently for 1 hour, stirring occasionally. Drain and rinse. PREPARE THE SOUP (makes about 6, 1 2/3 cup servings) - Combine lentils, broth and water in a dutch oven. Bring to a boil over high heat, reduce heat, cover and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes (brown lentils take a little longer to cook than green). Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat. When lentils are tender, stir cooked wheat berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice. Serve with warm crusty bread.
Chop cabbage coarsely and place in a large dish. Sprinkle cabbage with salt; let stand 3-4 hours. Squeeze cabbage dry with hands and place in another bowl. Add remaining ingredients except sesame oil, and mix well. Refrigerate at least 24 hours before serving. Sprinkle with a few drops of sesame oil on each serving, if desired.
Preheat oven to 350 and use flour version of cooking spray a 12 cup muffin pan. Combine Dry Ingredients. Combine all other ingredients, except blueberries. Combine slowly, as with other muffin recipes. fold in blueberries. Fill muffin cups 1/2 way Bake in preheated oven for 25 mins or until golden brown, and springy to touch.
1. Float Cedar Grilling board in pan of water for 1 to 2 hours, so not fully submerge. After soak time, remove from water and place on counter. 2. Heat grill to 325 to 350F. 3. Place 1 Naan flat breads on each Grilling Board (dry side). 4. One each Naan, spread 2 tablespoons Pesto or Pizza sauce. 5. Top each Naan with 1/2 cup mozzarella. 6. On each Naan, lay 1/3 cup of thinly sliced zucchini, also add Onion (to your taste) and place amount of olives you desire. 7. Add one-quarter of the salami to each Naan. 8. Top each Naan with sprinkling of grated Romano cheese. 9. Carefully place Grilling Boards on the Grill, off center and with indirect heat. 10. Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender. This is about 8 to 12 minutes, check on progress at 8 minutes into cooking to see if it needs more time. 11. Once Naan is done and cheese is slightly browned, top with fresh basil leaves as desired. 12. Carefully remove Grilling Boards from Grill, as they will be hot, and let Naan rest for 2 to 3 minutes before cutting and serving. 13. Use Grilling Board as serving tray, plate and serve!
Preheat oven to 400. In large bowl, mix meat, stuffing mix, eggs, onion and water with hands until blended. Shape into 32 meatballs, each about 1 inch in diameter. Place meatballs in a single layer in 2 foil-lined 13x9 inch baking pans. Bake at 400 for 20 mintues or until cooked through. Mix beef gravy and sour cream in large saucepan. Add meatballs (be careful as not to splatter yourself) and mix lightly. Cook on low heat for 5 minutes,stirring occasionally; or until heated through. Serve with mashed potatoes and salad.
Preheat oven to 325 degrees. Season ribs with salt and pepper. In large Dutch oven at medium high heat, heat 1 tbsp olive oil and brown ribs on all sides. Transfer to bowl. Increase heat to high, add the wine and bring to a boil. Lower the heat and gently boil until reduced to half (about 10 minutes). Put ribs in Dutch oven. Cover and bake 1 hour and 15 minutes. In large skillet, heat remaining olive oil over med high heat and saute onions, rosemary, salt and pepper to taste. Remove when onions are browned (about 5 minutes) and add to ribs. Cover and bake for 30 minutes longer. Transfer ribs and onions to bowl. discard fat from liquid. Place dutch oven with broth on stove. Bring to boil and stir in the mustard and salt and pepper to taste. Add tomatoes and return ribs and onions to the pot. Cover and lower the heat to medium and simmer until tomatoes are tender (about 10 minutes).
Mix the flour, sugar, baking powder, and salt in a stand mixer or by hand until well blended. Add vegetable shortening and mix until completely incorporated. Store in refrigerator or freezer for best results.
To make stock, rinse chicken parts in cold water. Put all stock ingredients, except salt, in a large stockpot. Bring to a boil, reduce heat. Simmer 2 hours, skimming froth from surface occasionally. Remove from heat. Remove chicken pieces; discard skin. Dice and save meat for soup. Strain broth and discard remaining solids. Season with salt to taste. If making ahead, refrigerate; remove any solidified fat before using. To make soup, warm 1 tbls. olive oil in a large pot over medium heat. Add garlic, onion, carrots, and celery. Saute 3-5 minutes. Add 6 cups chicken stock and stir. Bring to a boil, reduce heat. Cover and simmer for 30-40 minutes or until vegetables are soft. Add cooked chicken and cooked noodles. Simmer for 5 minutes. Remove from heat. Adjust seasoning with salt and pepper. Combine all mojo ingredients in a small bowl and stir until blended. Drizzle over hot soup. Enjoy!
Preheat oven to 425°F. Place a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 minutes. Remove chicken from pan. Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake at 425°F for 20 minutes. Return chicken to pan; top with lemon slices. Bake at 425°F for 12 minutes. Remove pan from oven. Place chicken and vegetables on a plate. Combine 1/2 cup milk, flour and lemon zest in a bowl. Return pan to medium-high heat (do not wipe out pan). Add flour mixture, remaining 1 cup milk and chicken stock to pan, scraping pan to loosen browned bits; cook 3 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and vegetables to pan. Sprinkle with parsley.
Pastry: Cut butter into flour. Add water and mix with fork. Shape into a ball and divide in half. Pat into two 12" X 3" strips on an ungreased cookie sheet. FILLING: Bring water and butter to boil and remove from heat. Then IMMEDIATELY, (this is important), add flour and beat until smooth, then eggs, one at a time, beating. Add flavoring. Add almonds, if using. Spoon half of filling on each strip of pastry and spread just to the edges. It will be very thick. Bake 350 degrees for 60 minutes or until golden brown. Frost. (There is no sugar in the pastry itself, so the sweetness comes from whatever frosting you choose to use.).
Clean, wash & dry the trout w/a cloth. Sprinkle w/salt, pepper & flour. Melt butter in a pan & fry trout gently 2-3 minutes on ea side. Butter a stew pan & place trout in it. Fry the finely chopped herbs in your frying pan, add the dry Riesling wine & pour this mixture on trout in the stew pan. Add fresh cream, season to taste w/pepper, salt & a pinch of paprika. Place stew pan in a hot oven. Cook for 15-20 minutes, basting the trout occ. Take the trout out & place on a hot plate. Boil your sauce (whisking continuously) till thick. Cover trout w/sauce & serve w/boiled potatoes.
Heat the oil in large nonstick skillet over high heat. Add the onions and cook, stirring occasionally, just until softened, about 2 minutes. Add 3/4 cup of the water and cook, stirring occasionally, until the water evaporates, 5-6 minutes. Add the carrots, sugar and thyme; reduce the heat and cook until the onions are golden, about 6 minutes. Add the remaining 1/2 cup of water, salt and pepper; cook until the vegetables are crisp-tender, about 3 minutes. If making ahead, let cool; freeze in an airtight container up to 1 month. Thaw in the refrigerator overnight. Cook in a skillet with 1/3 cup water until hot and the water evaporates.
Preheat oven to 350 degrees. CRUST ~ Combine crumbs, sugar and butter till well mixed. Butter the sides and bottom of a 10 inch spring form pan. Press the crumb mixture onto the sides and bottom of pan. Set in the refrigerator. FILLING ~ Blend the cream cheese and sugar until smooth. Add the eggs one at a time completely blending each egg before adding the other one. Fold in the chocolate, vanilla and then the lavender. Add the heavy cream and mix thoroughly. Pour into prepared pan and bake at 350 for 55-65 minutes. Cool completely in the refrigerator before serving.
Beat eggs together; season with salt and pepper, and add the"white" part of the green onion and sesame oil. Mix well. Add oil to the pan; turn up the heat. Add the egg mixture. break the egg into pieces. Toss and cook until the eggs are almost done. less then 2 min Take out the egg. Add more olive oil to the pan and cook the tomatoes. Season the tomatoes and add the rice vinegar and sugar; cook until the you can smell the tomatoes. Put the egg mixture back to the pan. Add the"green" part of the green onion. In a little bowl, mix corn starch with aliitle more than 1 tsp of water Toss. Serve hot.
Cut peeled cantaloupe into 1/4 or 1/2 inch cubes. Put into large bowl. Mix in mini marshmallows and Cool Whip. Stir and mix well. Serve chilled.
The chicken can be whole pieces or bite sized whatever you prefer. I like to cut chicken breast into bite sized pieces. In a large soup pot boil chicken in water or chicken broth. Add garlic, salt and pepper to taste. While chicken is boiling combine flour, salt and eggs into a large mixing bowl. Start with a 1/4 cup of milk and add more milk or flour to get a pie crust type consistency. Roll out dough on a floured surface as thin as you like remembering that the noodles will probably double in thickness when cooking (Thinner the better in my mind). Cut the noodles with a pizza or noodle cutter. I typically cut them into 1/2 inch by 5 inch pieces. If the chicken is finished cooking then add the noodles into the boiling broth and cook until done. (If they are not finished you will see a white center, the noodles turn yellow when cooked) Takes about 5 minutes to cook at the thickness that I roll the noodles. Add the worcestershire sauce and butter. Serve in a bowl or plate depending on if you want lots of broth or not and I recommend sprinkling parmesean cheese over the top when finished.
Beat all ingredients (other than chicken) together. Place chicken in sprayed pan. I use a 9x13 cake pan. Pour sauce mixture over chicken cover with foil. Cook at 375 degrees 35-40 minutes. I usually take the foil off for the last 5 minutes. serve over rice or noodles.
Preheat oven to 350 degrees. Butter a 9" x 5" loaf pan, then line pan with parchment paper and butter the parchment paper. LOAF: Cream the butter, 1 1/2 cups sugar and lemon peel on high speed for 5 minutes using an electric mixer. Add the eggs and yolk one at a time, beating well after each addition. Beat in the milk, 2-3 tablespons lemon juice, vanilla extract, baking powder and salt on medium speed. Finally, mix in the flour on low speed until batter is smooth. Pour batter into the prepared loaf pan, smooth the top and bake 1 hour or until toothpick inserted in center of loaf comes out clean. GLAZE: In a small bowl whisk together the remaining 1/2 cup sugar and 1/2 cup lemon juice until the sugar dissolves. Allow the loaf to cool in pan for 10 minutes then grasp the parchment paper on the sides and carefully transfer to a wire rack. Prick the top of the loaf all over with a toothpick. Brush 1/4 of the glaze onto the loaf and let sit for 5 minutes. Repeat this process two more times, reserving 1/4 of the remaining glaze. Remove the lemon loaf from parchment paper and place on a cake platter. Brush top with the rest of the glaze. Lightly sift powdered sugar over top of cake.
Heat butter and oil . Mince onion and add to oil and butter cook until tender. Pare and slice carrots and add in pan with onion and cook adding 1/2 teaspoon salt. Cook this mixture covered stirring often about 10 minutes.Then add rice, stock( chicken, vegtable or water) 1 1/2 teaspoons salt , sugar bring to boil reduce heat to simmer cover and cook about 30 minutes until carrots are tender. Being very careful blend and then return to pot adding addtional seasoning as needed. Herbs chervil, mint, chives or parsley can be used as a garnish. For the herbs 1 teaspoon dried or 1/4 teaspoon powdered = 1 tablespoon fresh.
To make the marinade, put the soy sauce, sesame oil, garlic and ginger, along with a little seasoning, into a large bowl. Trim the fat from the pork loin steaks and cut into strips. Add the pork to the marinade, stir well, cover with clingfilm and leave to marinate for at least 10 minutes. Heat a large wok until hot then add the vegetable oil and the marinated pork and stir-fry for a couple of minutes until nicely browned. Tip into a bowl and set aside. Finely chop the chilli and spring onions (from the stir-fry vegetable pack) and fry for 1-2 minutes. Add the baby corn and broccoli and a splash of water and fry for 2-3 minutes. Then add the rest of the vegetables and the oyster sauce and fry for another 2-3 minutes. Add a little water to make it a little more saucy. Stir in the cooked pork and cooking juices, heat through for 1 minute, then remove from the heat. Cook the noodles in a pan of boiling salted water for about 4 minutes until tender but still retaining a slight bite, then drain and immediately toss with a little sesame oil. Divide equally among serving bowls, then spoon over the pork, vegetables and serve at once.