HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain raw oysters & reserving 1/2 cup oyster liquor. In large heavy pot saute bacon until crisp. Remove bacon and reserve drippings (eat bacon-you will not add it to the soup). Add stick of butter to reserved bacon drippings and melt. When butter has melted add onions, celery and garlic and saute over medium heat until soft, about 30 minutes. Add sliced mushrooms and green onions and saute until mushrooms are tender, about 30 minutes. Add flour and cook, stirring constantly, for about 3-5 minutes. Slowly add sherry and cook for about 5 minutes. Slowly add chicken broth and oyster liquor and stir until well blended. Add bouillion cubes, salt, black pepper, white pepper, cayenne pepper and nutmeg, stirring to mix. Bring to a simmer over medium heat and gently simmer for about 15 minutes. In a large measuring cup or bowl beat egg yolks slightly. Add heavy cream to egg yolks, mixing well. Slowly add cream mixture to pot, stirring well and gently simmer for about 5 minutes. Add oysters and gently simmer for about 3 minutes or just until oysters curl around the edges.
Mix cubed apple with lemon juice and 1/4 tsp cinnamon, making sure apple is covered evenly. Cover, and microwave on high for 3 minutes. Remove from microwave and add sliced banana. Put aside. In separate bowl combine oatmeal, soymilk, and the other 1/4 tsp cinnamon. Mix well and microwave on high for 3 minutes. Combine apple, banana mixture with oatmeal. Add chopped walnuts. Enjoy.
Mix all ingredients except whiskey in blender until smooth. Add whiskey and mix. Pour into jar with tight-fitting lid and store in the fridge for up to 3 weeks.
Marinate fish fillets for 1 hours in wine. Drain fillets on paper towels. Dip both sides of fish in crumbs. Arrange in greased shallow baking dish. Mix Mayonnaise, onion, sour cream, and spread evenly over fish. Cover with thin layer of crumbs. Dust with paprika. Bake at 500 degrees F for 10 minutes or until fish flakes.
Preheat oven to 400 degrees F and coat a large baking pan with cooking spray. Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls on all sides,and then roll in bread crumbs to lightly coat. Heat enough oil to brown chicken and prevent sticking (2-3 Tbsp or so) in a large skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides, just a few minutes per side. Transfer chicken to a greased casserole and bake 20 minutes,or until chicken is cooked through. Serve chicken over hot pasta that has been tossed with a little buter or olive oil, salt & pepper or your favorite sauce.
Pre-heat oven to 180 degrees Celsius. Place the lemon halves into the chicken cavity and secure the legs with kitchen string. Brush the chicken with olive oil and sprinkle with salt and pepper. Place on a wire rack in a roasting dish and cook for 65 minutes or until cooked thru and golden skinned. Stand 10 minutes after removing from the oven before serving. The lemon juice may run from the chicken- so either remove the lemons first or use a carving dish with a lip to catch the juice.
Places small cubes of cream cheese into a blender, food processor, or other mixer. Mix until smooth, scrape sides and mix again. Once the cream cheese is smooth add the rest of ingredients to the mixer. Mix until well incorporated. Store in a covered container in the refrigerator until ready to serve.
Under cold running water, thoroughly wash beets. Cut stems leaving 1" of stem and all of the root attached. Place beets into a large pot and fill with COLD water enough to cover beets by 1". Bring to a boil over high heat, then reduce heat to a simmer and cook covered until beets are fork tender. (20-30 minutes). Drain beets saving liquid in a separate container and immediately plunge hot beets into an ice water bath to stop cooking process. When cool enough to handle, remove skin, stems and roots. Slice onion into 1/4" thick, separated rings. Make a cheesecloth spice bag containing cloves and cinnamon stick. In a medium pot combine 1 1/2 Cups of reserved beet cooking liquid, vinegar, sugar, salt and add the spice bag. Bring mixture to a boil, then reduce heat and simmer covered for 5 minutes. Pack hot, sterilized, 1 Litre pickling jars with alternating layers of onion rings and whole beets. Start with onion rings on bottom and end with onion rings on top. Ladle hot spice liquid through a strainer into beet filled jars leaving 1/4" air space at top. Seal jars and process in a boiling water bath for 10 minutes. After processing, remove jars, let cool and store in cupboard. Ready in 2 weeks. Keeps for 12 months, refrigerate after opening.
Cut bread length wise in the middle. In dish that butter was melted in, add the minced garlic to it, and stir to incorporate it evenly in the butter, then spread it evenly on the slices of bread -- making sure to do a little at a time to make sure it doesnt all soak up in one spot. Mix the 2 cheeses together, and then use half of the mixture on each half loaf. Put 1 tsp parsley on each half, and 1/4 tsp paprika on as well. Bake at 425 for 10-15 minutes, or until crispy, and then broil under high heat for 2 minutes, or until bubbly and brown.
Peel and cube potatoes. Chop onion and celery; mince garlic. Melt butter in a Dutch oven; add onion, celery, and garlic, and saute until tender. Stir in potato, asparagus, and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes; cool. Process asparagus mixture with an immersion blender until smooth (or in batches in a blender or food processor until smooth); return mixture to Dutch oven. Add milk, and cook, stirring often, just until soup is thoroughly heated. Serve hot or chilled with a dollop of sour cream, if desired. Note: If serving hot and you are a cheese lover, add in the optional shredded cheese and stir to melt and blend before serving. Serve with additional shredded cheese with optional sour cream on top to garnish.
Set oven to 325 degrees. Grease a 9-inch square pan. In a mixing bowl, beat butter and sugar; beat in egg. Combine flour and baking powder; stir into egg mixture. Press lightly into a prepared baking dish. Spread pineapple over crust; set aside. For topping: In a mixing bowl, beat butter with sugar. Beat in eggs, then stir in the coconut. Spread over pineapple in the baking dish. Bake for 30-35 mins, or until golden brown.
Chop Onion and fry in oil until translucent. Add Ground turkey (or ground beef) and cook until done. Thinly slice zucchini and potato (I used a mandolin type tool which made the job really quick). Layer in crockpot starting with half of the zucchini, 1/2 of the turkey, then half of the potato's, adding salt and pepper to each layer to taste. Spread on half the can of soup. Then layer the rest of the ingredient covering the top with the remaining soup. Cook on High for 3 hours.
Peel potatoes and boil until tender. Make mashed potatoes to your liking. Combing flour, season salt, and pepper in a bowl. Mix eggs, and milk in separate bowl. Trim the fat off the pork chops and cut into bite size pieces. In large skillet heat the oil. Put pork chops bites in eggs and milk then bread in the flour mixture. When the oil is hot put a single layer of breaded chops in the oil and fry. While the pork chops are frying put 4 cans of cream of mushroom in a large sauce pan with 2 cans of milk and mix. You can add more milk if you would like. My family like its thick and creamy. Put cream of mushroom on low-medium heat. Don't let it scorch. When the pork chop bites are fried, take directly from the oil and put into the cream of mushroom soup. Repeat until all of the pork chops are fried. Make sure cream of mushroom is warm before you serve it. Serve over mashed potatoes. This is really good with green beans and hot rolls.
Clean the carrots and peel the garlic. NOTE: If the carrots are fresh and do not have too many knobby nooks and crannies, I scrub them rather than peel them, preferring to keep the flavor and nutrients of the skin. Just be sure to get off all the dirt, black spots, deep cracks, and both ends. Slice the carrots into medallions, on the bias about 1/4" thick. Mince the garlic. Set the vegetables aside. In a non-stick skillet over medium-high heat, add the fennel seeds to the dry pan. Slide them around gently or stir with a wooden spoon to prevent burning but cook them to brown. You want to smell the faint liquorice aroma of the seeds and see their brown color darken just slightly. At this point, add the butter and oil. When the butter melts, add the carrots and garlic, stirring to coat everything in the seeds and liquid. Reduce the heat to medium-low, browning the carrots in the fat, stirring occasionally to prevent burning. This should take about 10-12 minutes. Sprinkle with the sugar and, once it has coated the carrots, season with salt and pepper to taste. Remove to a platter and serve.
Saute the garlic in the oil for 2 minutes. Add the chicken (optional) and cook. Next add the mushrooms (or other veggies) and saute until tender. Add the tomatoes or pesto sauce, wine, spaghetti sauce, vinegar and crushed red pepper flakes. Simmer 7-10 minutes. Add the cream cheese, and stir until it's melted throughout. Add the shrimp (optional). Cook your pasta of choice (I like penne). Top the pasta with this sauce, add some parmesan and whatever else you like (pine nuts, parsley, etc.) and serve. Yum!
combine basil, garlic, cheese and pistachios in a food processor or blender. process to mix. with the machine running, slowly add the olive oil. season with salt and pepper and process to the desired consistency. let stand for 5 minutes. to serve, thin the pesto with a few tablespoons of hot pasta cooking water and toss with hot fettuccine or linguine.
Mix ingredients together in a pyrex or other heat-safe bowl. Microwave until sugar is dissolved. Enjoy!
Mix all in very large mug and microwave for 3 (I have a low watt microwave you may need more or less time depending on your microwave).
Place cut up beef in a 13 x 9 inch pan; add kitchen bouquet and coat meat on all sides; add cream of rice cereal and coat meat. Add all other ingredients and gently mix. Cover pan and bake at 325 degrees for 2 1/2 hours. Stir once in a while.
In a saute pan cook onion slice until softened and starting to caramelize. Butter one side each of the bread slices. Build sandwich like a traditional grilled cheese, 1 slice bread butter side down, cheese slice, onions and tomato, cheese slice, and bread slice butter side up. Place in saute pan over medium heat and cook for 3 minutes. Flip sandwich over, if you have a panini press now is the time to use it! If not, pressing down firmly with a spatula works well also. Cook for an additional 2 minutes. Cut in half and sprinkle with sea salt. Be careful, tomatoes will be hot!
Peel carrots and cut into serving size pieces. Peel sweet potatoes and cut into serving sized pieces. Boil each vegetable (separately) until tender. Drain vegetables and place into one container. Mash together with the butter and spices.
Place eggs in medium saucepan. Cover eggs with water. Boil eggs for 3-4 minutes. Cool & peel eggs. Slice eggs in half. Scoop yolk into bowl. Place whites aside. Mash yolks WITH sugar, salt & pepper. Blend yolks, miracle whip & mustard to smooth. Fill whites with yolk filling. Cover & chill in refrig. for 2 hours.
Preheat oven to 375° F and grease or line 18-24 muffin cups. In a large bowl, combine all ingredients, carefully folding the flour into the banana just until moistened. Spoon batter into muffin cups. To get pictured results, we filled the muffin cups 3/4 full to get the nice bloom on top, when done. Bake for 10-15 minutes, depending on how much you wish to cook the banana. The pictured results were 13 minutes. Note: The Nutritional information for these muffins is misleading. The amount of sugar is much less. The body does not recognize Splenda or Altern as sugar, and therefore, should be counted differently. The only sugar is from the bananas and starch-generated sugar from the flour. Whole wheat generates less. You may also substitute the vanilla for orange extract and add in the pulp of 3 fresh oranges, lemon extract and the pulp of 4 lemons, or cherry extract and 2/3 cup minced pineapple. Be creative!
Cream margarine and sugar together until fluffy. Sift together the flour, baking powder and salt and add to the margarine/sugar mixture. Add 1/4 cup milk to mixture, beat well, repeat twice. Beat in the vanilla. Fold in the egg whites. Pour mixture into a greased 8"x8" baking pan. Combine topping (last four) ingredients and sprinkle over the top. Bake at 375° about 30-35 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.
Boil the potato in salted water until tender but not mushy (or bake the potato until tender but not overly soft). Place the fish in a skillet which can be covered and cover the fish with salted water. Bring to a boil over high heat, turn off the heat, cover the fish and let it poach in the water for ten minutes. Transfer the fish via slotted spoon to a bowl. Peel the cooked potato and add it to the fish and mash the two together. Preheat the broiler. Add the seasonings and salt and pepper to taste to the fish/potato mixture and work the mixture with your hands until well blended. Shape into 8 equal burger-shaped patties. Brush the patties on both sides with the oil and place on a non-stick or foil covererd cookie sheet. Broil about 4" from heat source until nicely browned on top--about 3 minutes; then turn and brown the other side. Serve hot garnished with lime wedges and additional cilantro.
Preheat the oven to 350. Line the cupcake pans with paper liners. Put the sifter into the medium mixing bowl. Measure the sifted flour, baking soda, nutmeg, cinnamon, cloves, and salt into the sifter. Sift these dry ingredients into the bowl. Measure the shortening into the large mixing bowl. Use the electric mixer to beat the shortening until it is fluffy. Add the honey to the shortening and continue to beat the mixture for 2 minutes. Stop the mixer once or twice and use the rubber spatula to scrape down the sides of the bowl. Add half the applesauce and half the sifted dry ingredients to the honey-and-shortening mixture. Mix at medium speed until all the flour disappears. Stop once or twice to scrape down the sides of the bowl with the spatula. Add the remaining applesauce and dry ingredients. Mix again until everything is blended. Use the wooden spoon to stir in the raisins and walnut pieces. Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake the cupcakes for 25 to 30 minutes. Poke a toothpick through the center of a cupcake. If the toothpick comes out clean, the cupcakes are done. Set them on the racks to cool. After 10 minutes, take the cupcakes out of the pans and let them cool completely on the racks before frosting them.
Mix sugar water and gingerroot in an 8 quart heavy pan. Heat to boiling, stirring occasionally. Remove from heat and cool 15 minutes. Remove gingerroot. Pour sugar mixture into a pitcher or large glass or plastic container. Stir in lemon juice and refrigerate at least on hour until chilled. Serve over ice garnished with lemon slices. I'm not sure of the number of servings. I've halved this and served it at tea attended by 9 and had plenty. Cooking time is chilling time.
arrange 10 slices of bread in 13x9 inch baking pan coated with cooking spray. spread cream cheese on each slice. top with remaining bread slices. in bowl mix egg substitute, soy milk, 1/3 cup syrup,vanilla, and cinnamon. pour over bread. cover and refrigerate overnight. bake uncovered at 350 for 45-50 minute until top is lightly browned. pour remaining syrup over and top with strawberries.
Prepare rolls according to recipe. Mix above ingredients together and pour over raised rolls. Bake according to recipe directions.
To prepare sunomono----------------. Place cucumber in a colander. Sprinkle with salt. Let stand for 20 minutes. Squeeze out liquid. Rinse with water. Squeeze again. Combine vinegar and sugar. Stir until sugar dissolves. Add cucumber, radishes and carrots. Cover and chill for 30 minutes to 2 hours, stirring occasionally. To prepare steaks----------------. Place steaks in a shallow dish. Combine soy sauce, sherry, sesame oil, ginger and garlic. Pour over steaks. Cover and chill for 30 minutes to 2 hours, turning occasionally. Broil or grill steaks to desired doneness. (I also use my rotissorie when I don't grill) Slice across the grain in 1/2 inch thickness. Serve with sunomono.
Dice& boil onions and carrots 20 minutes. Drain. Boil peeled and quartered potatoes 20-25 minutes, til tender. Drain and dry thoroughly. Add onions and carrots mash well. Add salt, pepper, butter and milk. Mix. Warm all together and serve hot.
Preheat oven to 350. Spray a 9x13 inch baking dish with cooking spray. (I skipped this step and just used the juice from the chile peppers). Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining jack and cheddar cheeses and serve.
In a medium size bowl combine finely chopped eggs, pickle relish, finely chopped celery, and celery seed. Fold in mayonnaise and ranch dressing. Add salt and pepper to taste. Refrigerate for 2 hours for flavors to meld. Spread sandwich filling onto bread slices. Add lettuce leaf and top with another bread slice.
Mix dry seasonings together along with a dash of Lowry's seasoned salt (optional). Take half the seasoning mixture and rub into meat and let stand for about 30 minute. Pour half the bouillon into bottom of roasting pan and brown meat at 450 for 10-15 minutes each side. If using elk meat pieces I only do it for about 5 minutes each side since they are considerably smaller than a rump roast. After the initial browning take the meat and place it on a meat rack. Pour the rest of the seasoning and bouillon over the meat. Cover and bake UP TO 3 hrs, at 350. The cooking time can vary (I start checking the meat after 1-1/2 hours). If using Elk pieces, cut baking time down accordingly (meat should be cooked with a little pink but no red showing). To make the peppers brown the slices in butter adding 1 tablespoon of water, cover and steam appx. 20 minute on VERY low heat. After meat cools, slice thinly, put in pot or back in roaster with juice and add peppers and cover. Reheat at low temperature until hot. I often freeze or make this a day or more ahead of time. Add more bouillon if more juice is needed. Serve on French bread rolls or Italian bread. Dip bread into juice before adding meat and peppers. Tips: Watching to not overcook the meat - even if overcooked it is somewhat forgiving because the meat is in the seasoned broth. I personally prefer to make it ahead and they warm it at a later date. The meat seems to pick up more of the seasoning flavors.
Line a 8 hole muffin pan - 1/3 cup capacity (or use same sized ramekins) with plastic wrap, bringing the plastic 1/2 inch above the rim of the pans. SALSA:- Combine all the ingredients in a bowl, mix gently. Trim a slice of smoked salmon a little larger than the base of the pan/dish. Fold the excess onto the base. Top with a heaped tablespoon of the Salsa, then lay salmon pieces over the salsa. Top with another heaped tablespoon of the salsa and another slice of salmon. Repeat with remaining salsa and smoked salmon until all used. Fold over plastic to seal. Refrigerate several hours or overnight. DRESSING:- Combine all ingredients in a jar and shake well. Peel prawns (shrimp) leaving tails intact (optional). Cover, refrigerate until ready to serve. To assemble, turn out and unwrap salmon parcels onto small individual serving plates. Top with prawns, salmon roe. Drizzle with dressing.
Saute the zucchini, peas, celery, mushrooms, garlic and onion in the butter for 5-9 minutes. Cover the pan for the last couple of minutes cooking time. Stir in the oregano. Fill the crepes and fold over placing them in a shallow baking dish, side by side. Sprinkle with the cheese. Bake in 350°F oven for 10-15 minutes.
Bake cake as directed in 9/12 cake pan. Poke holes in cake after it cools a bit. Mix jello with one cup hot water and pour over cake. Pour can of soda over cake. Mix pudding as directed and spoon over cake. Top with cool whip.
Preheat oven to broil. Line a baking pan with aluminum foil. Grease foil lined pan with 1 teaspoons of vegetable oil. Peel and finely chop 1 garlic clove. In a small bowl combine softened butter and garlic with a fork. Wash mushrooms and remove stems. Brush entire outside of mushroom cap with garlic butter. Place each cap top side down in greased, aluminum foiled pan. Finely grate 4 tablespoons of fresh Parmesan cheese into a small bowl. Sprinkle each mushroom cap with approximately 1/2 tablespoon of grated Parmesan. Finely slice green onion tops and sprinkle lightly on top of cheese. Place in oven and broil until cheese has melted completely. Enjoy!
Stock mix: Place all ingredients in blender or food processor and puree. In a large bowl, combine all ingredients (except olive oil) with stock and knead with both hands until mixture is uniform. Do not overmix. Put a little olive oil on hands and form mixture into approximately 2-ounce balls. Pour about half an inch of extra virgin olive oil into a straight sided, wide saute pan and heat over medium-high flame. Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once. You can also brown on a sheetpan in a 375 degree oven if you prefer. Using a slotted spoon, remove the meatballs from the oil and place them into a saucepan of marinara (they should be submerged). Simmer for 30 minutes, or until the meatballs are cooked through and tender. Serve as is, or over spaghetti.
Preheat oven to 350 degrees F. Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.
Spread the onion over the bottom of a slow cooker. Sprinkle with salt. Continue with layers of the potato slices, chicken thighs, epazote or cilantro and then Tomatillos. Sprinkling salt evenly over each layer before moving on to the next. Scatter the jalapeno slices over everything, then drizzle on the pickling juice. Cover and slow cook on high for 6 hours. Carefully transfer a portion of the pollo Pulquero onto each dinner plate. If there is a large amount of juice in the cooker, tip or ladle it into a saucepan, set it over high heat and boil quickly to reduce to a rich consistency. Taste and season with more salt, if needed, then drizzle over each serving. Sprinkle each portion with chopped cilantro. Variations: Pork shoulder and beef chuck, cut into 1 inch cubes are excellent substitutes for the chicken thighs. If available, use banana leaves and line the slow cooker or Dutch oven before assembling all the parts. Oven Version: Heat the oven to 400 degrees F. Layer the dish as described above in a medium large (4 to 6 quarts, 10 to 12 inch diameter) heavy pot, preferably a Dutch oven. Set the lid in place and bake for 45 minutes. Remove the lid and bake 15 to 20 minutes longer to reduce the juices. Spoon directly from the pot onto plates.
Slice the sausage into 1 inch rounds. Place in a crock-pot Top with the onions. Combine the remaining ingredients in a bowl and pour over the sausage and onions. Cook on low for 8 hours. Mix together cornstarch and water to form a paste add into crock-pot during the last 5 minutes of cooking.