HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes in salted water with jackets on. In saucepan, melt butter. Add sugar and cook until carmel stage, stirring frequently. Peel cooked potatoes and add to mixture. Cook until lightly browned.
In a bowl, toss together the cucumber slices and 1 teaspoon of the salt. Transfer the cucumbers to a colander and let drain in the sink for 2 hours. Rinse the cucumbers briefly under cold running water and drain well. Transfer to a bowl, add the ginger and fresh Thai chiles; toss to mix. In a separate bowl, stir together the vinegar, sugar, sambal and the remaining 2 tablespoons salt until the sugar and salt have dissolved. Set aside. In a small frying pan, heat the sesame oil over medium heat. Add the Sichuan peppercorns and toast for 10 seconds. Add the dried chiles and toast for 10 seconds longer, until the chiles darken slightly. Pour the contents of the frying pan over the cucumbers, then add the vinegar solution and toss well. Let cool to room temperature, then cover and refrigerate. The pickles are ready to eat in 2 hours. They will keep, refrigerated, for up to 1 week.
Preheat oven to 400 degrees F. Line bottom of pie pan with crust. (Spray with NonStick to prevent sticking). In a skillet saute the chopped onion until slightly soft and set aside. Mix together the turkey or chicken, mixed vegetables, onion, soup and milk in saute pan. Cook ingriendients til pot pie sauce begins to boil. Pour into pie crust, cover with top crust and crimp edges. Poke holes in top crust and bake for 40 to 50 minutes. When done, let set for 5 to 10 minutes before serving. Served with leftover mash potatoes/sweet potatoes, cranberry sauce and salad! Great meal to help deplete all those leftovers with a twist.
In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually stir in milk, bring to a boil and cook 2 minutes until thick. Remove from heat and stir in rosemary, garlic, salt, pepper and potatoes. Transfer to a 13 x 9 baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 45 minutes. Uncover and bake for 15 minutes more.
Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it; discard the excess flour. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, about 2 minutes per side. Transfer to a plate, cover and keep warm. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and salt; bring to a boil, stirring often. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
Combine all and heat on medium until steaming. (Do not boil). Enjoy in a white porcelain cup or bowl to be authentic!
Mix prune juice with applesauce, bran and linseed. Place in an airtight glass container and store in fridge for later use. Take 1-2 tbs a day and drink lots of water.
Rinse, soak, drain and dry the spinach. Peel the bananas and cut them into 1/4" slices. Drizzle 1/2 a lemon's worth of lemon juice on the bananas to keep them from turning brown. Add the spinach, strawberries and onions to the salad bowl and mix. Add the bananas and walnuts. Mix again. Sprinkle the sesame seeds and poppy seeds. Mix again and it's ready. If you want to make the dressing, put all of the remaining ingredients into a bowl and emulsify.
Grease a 13x9x2 inch baking pan; set aside. Use a vegetable peeler to remove the zest from the orange. Juice the orange, reserving 1/3 cup; set aside. In a food processor place the zest, raisins, and walnut pieces. Cover and process until finely ground; set aside. In a large bowl with an electric mixer on med to high speed beat together the shortening and 1 cup sugar until combined. Add eggs and beat until combined. In a small bowl stir together the buttermilk and baking soda until soda is dissolved. Add to flour mixture with vanilla and beat until combined. Stir in raisin mixture. Spoon batter into prepared pan. Bake in a 350 degree oven for 30 minutes. Meanwhile, in a small bowl stir together 1 cup sugar and reverved orange juice until combined. Remove cake from oven. Pour sugar mixture over cake. Return to oven; bake for 8 to 10 minutes more or until topping is bubbly. Cool on wire rack.
Chop apple into very small pieces and mix with pecans. Add cinnamon and wine. Mix well and refrigerate.
Preheat oven to 350°F. Spread 1/2 cup of the pecans on a baking sheet and toast them in the oven for 8 to 10 minutes, until lightly browned and fragrant. Let cool completely. Place the roasted nuts in a food processor and process until smooth and buttery. Add the flour and pulse until incorporated. Scrape into a large bowl and set aside. Heat the butter in a small saucepan over medium-high heat until it starts to foam and turns a light brown. Remove from heat and set aside. Add the brown sugar, corn syrup, eggs, vanilla, and browned butter to the nut paste and stir until well blended. Fold in the remaining 5 cups pecans. Pour the filling into the pre-baked pie shell. Bake for 30 to 40 minutes, until the filling is slightly puffed and the crust is golden brown. Transfer to a rack to cool. Serve warm or at room temperature.
Put the butter and the water in a frying-pan and heat them until the butter has melted. Add the other ingredients and simmer the mixture on low for 30 minutes, until the mixture stops skimming and the butter is clear. Do NOT stir the mixture. Sieve the butter and allow to cool down in a well closed jam jar .
Take roast out of refrigerator- allow time for it to reach room temperature. Preheat oven to 325F. If roast is very moist, pat dry with paper towels& place in a roasting pan. In a small bowl, combine butter, mustard, horseradish& garlic. Using your fingers or a small palette knife, cover outside of roast with the mixture. Roast, uncovered, in the centre of oven. Allow about 20 minutes per pound for medium rare to medium. If you did not bring roast to room temperature, increase the time to 25 minutes per pound. Remove to cutting board, tent with foil& allow to rest for 10 minutes before carving.
Combine the vegetables, butter, and salt in a medium saucepan. Saute over medium heat for 10 minutes or until the onion is tender. Add the chicken broth and simmer for 10 minutes or until the vegetables are tender. Add the dill. Puree in a blender or by using an immersion blender. Stir in the heavy cream and heat through.
In a double boiler, steam chocolate squares, sugar and water, until melted. Separate egg yolks and egg whites and place into separate bowls. Add egg yolks, one at a time, to melted chocolate, whisking vigorously and constantly. Continue to steam and whisk, about 5 minutes until thicken. Allow to cool for several minutes. Add vanilla and whisk to combine. Beat egg whites, with a pinch of salt, until stiff peaks form. Fold chocolate into egg whites. In a medium sized spring form pan, line sides and bottom with halved or separated lady fingers. Pour half the chocolate mixture into the pan. Add another layer of lady fingers. Pour in the remaining chocolate. Chill until completely set; at least 3 hours, maybe longer, before removing sides of pan and serving. *A serrated knife may be handy here for slicing. Garnish with whipped cream.
Cut meat into bite size pieces. Shake with cornstarch. Let sit for 10 minutes. Fry in oil for 2-4 minutes. Put in crock pot. Mix all other ingredients together and add to crock pot. Cook on low for about 4 hours. Serve over steamed rice.
1. preheat oven to 350* . Line muffin tins with parchment liners or silocone liners or butter very generously. 2.In a large -- Read Morebowl whisk eggs and milk, mustard and salt and pepper together. stir in bread, cheese and ham until evenly coated with egg. spoon into muffin tins pressing gently and drizzling any left over liquid in bowl. press 2 tomato halves cut side up on top of each muffin. 3. Bake for 25 minutes or until golden and puffed and a knife inserted comes out clean. Let cool for 10 minutes on rack. serve hot. muffins can be cooled , wrapped and refridgerated for up to 2 days or frozen for 2 months. Reheat in microwave on medium for 1 to 2 minutes.
Toss the edamame, vinegar, oil, saly, pepper, radishes, and cilantro together in a largr bowl. Serve chilled or at room temperature.
Take your spaghetti squash and cut in half lengthwise. Pierce the skin with a fork on the bottoms. Bake the two evenly cut halves of your spaghetti squash in a round, glass baking dish with a light coating of olive oil at 350 degrees until they start to brown and the skin is tender (approx 45 minutes). Ready for the veggi saugage? I prefer "GimmeLean" brand as it is virtually fat free, full of protein, and has a wonderful fennel taste. Dice up some garlic, onions, basil and mold into small 1" meatballs.10's a good round number. In a saute pan, saute round rings of yellow onions, mushrooms, zucchini, and your non-meat meatballs in olive oil until perfectly brown, firm and filling your kitchen with an aroma even Sophia Loren couldn't resist -- Now to focus on the sauce. Empty the contents of your two cans of Italian style stewed tomatoes in a deep dish pan, add to it everything you just sauteed and don't skimp on the basil or additional garlic. There are no correct portions here -- continue sampling your wooden spoon over and over until its just right.This sauce is meant to be light or it will overpower the squash. I usually add in a splash of red wine to the mix, salt and fresh ground pepper to taste. So, hopefully you have timed things so the squash is just finishing up cooking. Remove your squash halves carefully. Let them cool down some. Then, with a fork, begin to scrape out the contents into the pan with your sauce. This is the most enjoyable part of this recipe as it always amazes me to see just how much the fibers of the squash resemble spaghetti! Leave a little squash in each half and use them as the bowls for serving. Garnish with organic basil and the dish is ready to serve.
Rinse lentils well. Cook over medium heat, with enough water to cover by at least an inch, until boiling. Then reduce heat to a simmer, and continue to cook until lentils are tender, about 25-30 minutes. Drain lentils and let cool. Combine all ingredients in a medium sized bowl, mix very gently to combine. Serve at room temperature.
Early in the morning,put the tea bags in a large glass or plastic pitcher and pour the water over them. (IMPORTANT: DO NOT BOIL THE WATER!Boiling will cloud the tea). Cover the opening of the pitcher with plastic wrap and set the tea out in the sun. Tea will be ready for lunch if it is a hot day or dinner if it's a cool day. Sweeten with sugar or Splenda to taste, add a lemon wedge and enjoy. You can also make Moon Tea with this. Just follow the directions and set the pitcher on your counter overnight. It takes longer but still crystal clear and tasty.
To prepare sauce, heat olive oil in a Dutch oven over medium-high heat. Add onion, and saute 3 minutes or until tender. Add garlic, and saute 1 minute. Add crushed and diced tomatoes; bring to a boil. Reduce heat, and simmer 30 minutes. Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, black pepper, and clams; simmer for 10 minutes. Remove from heat, and set aside. To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl. Add ricotta; stir gently to combine. Spoon about 1 tablespoon crab mixture into center of each wonton wrapper. Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape. Repeat procedure with remaining wonton wrappers and crab mixture. Fill a large Dutch oven with water; bring water to a boil. Add half of ravioli; cook 4 minutes or until done. Remove ravioli from pan with a slotted spoon; keep warm. Repeat procedure with remaining ravioli. Serve ravioli immediately with sauce.
Preheat oven to 375 degrees Fahrenheit. Cut chicken into 8 pieces(4 legs and 4 thighs. In a zip lock bag mix all dry ingredients. Wet chicken. Put one or two pieces of chicken at a time into the bag and shake well. Then put chicken pieces on an oiled pan. Use Canola or Peanut oil so your chicken will not stick. Bake approximately 40-50 minutes until chicken is done. Half way through baking spoon oil from pan on chicken to brown properly.
Cook bacon drain and crumble very small save drippings. In dripping saute shallots and red pepper cook until tender remove from pan and cool With an electric mixer beat cream cheese and milk stir in bacon and shallot mixture Put into a decorating bag. With a knife cut a slit lengthwise into pepper but not all the way through. pipe in cream cheese mixture. cover and chill 1 hour.
Crush bananas. Mix bananas, coconut oil, and eggs in a Kitchenaid mixer or with a hand mixer. Add flour, soda, salt, vanilla and mix again. Add coconut and chocolate chips and blend in by hand. Pour into a greased loaf pan (or muffin pan if you'd prefer muffins - cut baking time to 20-25 min.). Bake for 50-60 minutes in a preheated 350 degree oven.
Preheat oven to 180c. In a bowl, mix the sausage meat with the herbs and season well and divide into four portions. Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs. Take a boiled egg; roll it in the flour,. Cover the egg in a sausage meat portion. Roll it in the beaten egg and then in the breadcrumbs. Repeat this process for all the boiled eggs, set aside for five minutes. Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture. In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes. Serve hot or cold.
Place thyme in tea cup and pour over boiling water to cover. Cover cup and allow to steep for 10 minutes. Strain and serve, with honey and/or lemon, if you so desire. Enjoy!
Preheat oven to 375°F Spray an 8x4 inch loaf pan with cooking spray. To make meatloaf: In a bowl, mix all meatloaf ingredients. On a 12-inch square piece of waxed paper, pat out mixture into an 8-inch square. To make filling: In a nonstick skillet sprayed with cooking spray, cook onions over medium heat for 5 minutes until lightly browned. Stir in spinach and garlic; cook for 2 minutes. Turn off heat; add cheeses, stirring until combined. Spread over meatloaf. Using the waxed paper as a guide, roll up the meatloaf; carefully place in loaf pan seam side down. Spread barbecue sauce over top; sprinkle with cheese. Bake 40 to 45 minutes. Let rest for 10 minutes before carefully inverting onto a serving platter. Slice.
Presoak pot, top and bottom, in water for fifteen minutes. Wash chicken, inside and out, under running cold water. Rub inside of chicken with salt, pepper and pressed garlic. Stuff with orange slices, peeled. Place chicken in pot, breast down. Grate the orange rind and sprinkle over chicken. Add orange juice, soy sauce, ginger, allspice and brown sugar. Place covered pot in cold oven. Turn temperature to 250°C. Cook 90 minutes or until cooked to your liking. Ten minutes before done, remove from oven, pour liquid into saucepan. Return the pot, uncovered, to oven for final 10 minutes to brown the chicken. Meanwhile, bring sauce to a boil and thicken with cornstarch or arrowroot. You may want to add a bit of brown sugar to the sauce, to taste.
To make the dough: In a bowl, combine the flour, sugar, and salt. Cut in the margarine or butter with a pastry blender until the mixture has the consistency of coarse meal. Add the wine and stir and toss with a fork until the mixture just holds together. Remove the dough from the bowl and gather it into a ball(The dough can also be made in a food processor, pulsing it to cut in the butter and processing to bring the dough together). Divide the dough in half and flatten each half into a disk. Cover with plastic wrap and refrigerate for 1 to 2 hours. To make the filling: Pour the honey into a heavy-bottomed saucepan over medium-high heat. Bring to a boil, add the cinnamon and cloves, and boil until it forms a ribbon when a spoon is lifted, about 10 minutes. Add the nuts, citrus zests, and pepper and simmer for 10 minutes. Remove from the heat and let cool until you can touch the mixture without burning yourself. Dust the counter(or chilled pastry board) with bread crumbs(you can substitute flour). Pour the filling onto the board and, using your hands, roll it into 6 long, thin ropes, each 12 to 14 inches long (work quickly as the mixture sets up fast). To make the cookies: Preheat oven to 375°F. Butter 1 or 2 baking sheets or line with parchment paper. On a lightly floured board, divide the dough into 6 equal pieces. Roll out each piece into a 4-inch-wide strip that is 12 to 14 inches long. Place a strip of nut paste on the center of each piece of dough, and roll up the dough, fully enclosing the nut paste. Cut into finger-length cookies and place on the prepared baking sheet(s). Brush the sticks with the egg wash glaze. Bake until golden, about 20 minutes. Transfer to a rack to cool. These keep well in an air-tight tin.
NOTE: My mother cooks this with 2 cups water and mashes the potatoes and cabbage after cooking, before adding the bacon. Though this tastes good it does not look very tempting. :). FOR CABBAGE: Remove outer dark or dry cabbage leaves, cut cabbage into eights and cut the core away.Cut cabbage crosswise in 1/8 inch strips. Wash and drain cabbage, removing any thick "ribs". Wash, peel and cut potatoes in 3/4 inch dice. Put potatoes, salt, cumin, bay leaf and water in a large pot, cover and boil potatoes for 15 minutes until just tender. Add cabbage, stir thoroughly and boil over medium heat about 7 - 10 minutes, stirring occasionally. You want the cabbage to have some bite and most of the liquid to have cooked off. You might need to add a little hot water if all liquid has cooked off before the cabbage is done. Depending on the size of your pot it might be necessary to add the cabbage in batches. Cover the pot between batches and let reduce volume before adding rest of cabbage. FOR BACON MIXTURE: When potatoes are almost done heat oil in a small pan over medium heat, fry bacon until pale golden, add onions and cook until bacon is crisp and onions golden, about 12 minutes. Remove from heat and pour off most of the fat. TO ASSEMBLE: The cabbage should be only moist. If there is too much liquid raise heat and cook it off, stirring often. Remove from heat, add cayenne, lemon juice and most of bacon mixture. Stir to mix and adjust seasoning. To serve: Top cabbage with rest of bacon mixture (and parsley)as garnish.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and 1/2 of the Cajun seasoning in a bowl, and toss to coat. Place sausage and the rest of the cajun seasoning in a seperate bowl and toss to coat. Fry sausage in a sepate frying pan until no longer pink. Slice and set aside. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add cooked sausage. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss penne with sauce. Sprinkle with grated Parmesan cheese.
The day before: Trim some of the fat from the meat. All this will do is inhibit the flavors form being absorbed my the meat. Since you'll be cooking this covered, in an oven, the meat won't need it to remain moist. After cutting off the fat, score it as you would if you were doing a baked ham. Sprinkle the Blacken all over, rub it into the meat, then do the same with the Salt and Brown Sugar. Now you can drizzle it with a little oil, and rub it in again. The oil will aid in blending the spices, and will help sear the meat later when you're cooking it. Cover with plastic wrap, and let it sit in the refrigerator overnight. When your ready to cook, about 3 1/2 hours prior to wanting to serve it. Preheat the oven to 500 degrees. Take the meat out of the refrigerator, and add about 1/2 bottle of Sam Adams, or another, full bodied beer. Place in the oven, uncovered for 15 minutes. This lets the top crust up a bit. If you don't want to use beer, you could use Wine, Apple juice, Cranberry / Raspberry juice, etc. After 15 minutes, cover it real well with aluminum foil, turn the oven down to 325 degrees, and place the pork back into the oven. Cook at 325 degrees for another 2 3/4 hours. Your time may vary by the thickness of the meat. You can test if it's done, by sticking a fork into it and twisting. If the fork twists real easy, and the meat pulls apart, it's done. You should also notice that the meat has shrunk form the bone. Let the meat rest, covered, for at least 15 minutes before you start to "pull" it. The traditional method of "pulling" pork is to use 2 forks, I like to use tongs and a fork. After it's pulled I sprinkle another tablespoon of Butt Kickin' Blacken on and stir it in, for a little extra flavor. It should be real moist, because of the beer you had in the pan during cooking, but if do you notice that it's a little dry, you can add a little more beer or BBQ sauce at this time. My 6 1/2 pound piece of pork ended up making a pile of pulled pork. It was enough for about 10 sandwiches in all.
In saucepan, combine all ingredients. Cook over low heat just until thickened, stirring constantly. Do not boil. Serve with cooked vegetables or fish.
Trim any excess fat from meat. Put oil in large pot and brown lamb meat about 20 min or until brown. Add onions, peppers and garlic. Turn until brown. Add beer, wine, 1 Tbsp of Paprika, salt and lots of pepper. Then add Celery and Bay Leaf and then add water so that all meat is covered. Simmer for about 40 minute Keep adding water if needed. Add Chopped Carrot and cook another 15 minute Add Diced Potatoes, Tomato Sauce, Garlic Powder, Italian Seasoning, Dash of Tabasco and a little Cayenne Pepper. Cook until meat is tender, about another 30 min or so. Simmer with lid.
Cut the chicken pieces and the pork into bite-sized pieces. Heat olive oil in a heavy kettle or Dutch oven over medium high heat and brown chicken and pork in small batches; remove from kettle and set aside. Add onions, tomatoes, and bell pepper and cook over medium heat until onion is tender but not browned. Take about a cup of broth , put it in a small sauce pan, add the Mexican saffron and bring to a boil to release the saffron's goodness and color. Place this and the rest of the liquid in the kettle, stir in the rice,add the spices,the chicken and pork and bring to a boil. Cover tightly, reduce heat, and simmer for 25 minutes. Stir in peas. If you wish to add the shrimp and fish, stir that in at this point. Cover tightly and simmer 15 minutes longer. Then carefully stir in artichoke hearts. Serve on a large platter and garnish with the pimentos.
Cut away any excess fat from chicken, cube, and completely cook. Prepare noodles according to package directions. Drain artichoke hearts (no need to completely drain or rinse as the marinade adds a little to the alfredo sauce). Prepare alfredo sauce or heat up jar.*** Add the cubed chicken and artichokes. Pour sauce over noodles and cover with cheese. Serve with garlic bread and a salad. *** Directions for alfredo sauce used: Melt butter in a sauce pan and add half-n-half. Bring to a simmer, keep heat on low and stir in the cheeses. Simmer until smooth.