HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°F. Cut halibut into entree size portions - approximately 3x4 inches. Chop onions finely and sprinkle in 13x9x2 baking pan and pour melted butter over top. Place halibut filets in single layer over top of onions. Combine sour cream, mayonnaise, garlic powder, salt, pepper, basil and thyme. Cover halibut with sauce and top with bread crumbs. Bake at 400°F for 20 minutes. Remove from oven and top with Parmesan and return to oven for 10 minutes or until golden brown. Fish is done when it flakes easily with a fork. It should be white and moist. Serve hot with rice pilaf and a green vegetable. To half recipe - half all ingredients except butter and onion. Note: The ingredients will cover the entire pan. I have no way of knowing how many lbs of halibut that is since we catch our own and freeze it.
Stir together first 6 ingredients for pudding in large bowl. Heat milk and butter in large saucepan over medium-high heat until melted, stirring constantly (do not boil). Stir about one-fourth of hot milk mixture gradually into egg mixture, add to remaining hot milk mixture, stirring constantly. Place bread cubes in a highly greased 13 x 9 inch baking dish. Pour egg mixture evenly over bread; press bread to absorb mixture. Bake at 325 degrees for 45-55 minutes. Remove from oven, and let stand 30 minutes before serving. Serve with Bread Pudding Sauce:. Combine butter, brown sugar, and remaining ingredients in a saucepan over medium-high heat, and cook, stirring occasionally, 5 minutes (do not boil). Remove from heat.
Preheat oven to 400°F with rack in center. Place a baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.
Add ice and water to blender and turn on high for a few seconds. Add orange sections about 5 at a time, blending a little as you go. Add the other ingredients in whatever order and blend until smooth. Taste. Add more creamer or sugar if necessary. I use small to medium size seedless, sweet oranges.
Peel the cucumbers, saving the peels. Grate cucumber flesh on a box grater. In a medium saucepan, bring sugar and water to a boil. When sugar dissolves, add the grated cucumber and simmer until cucumber is tender, about 10 minutes. Remove from heat and let cool slightly. In a blender, puree reserved cucumber peel and cucumber syrup until smooth. Line a strainer with cheese cloth over a bowl. Strain cucumber mixture. Gather cheesecloth in 1 hand to squeeze out all of the juice. Chill until cool, about 1 hour. Serve in glasses over ice.
THE ROULADE: Place frozen spinach in a pan, cook over slow heat until all liquid has evaporated. Grease a swiss roll tin (about 14 x 10 inches or about 37 x 25 cm) with butter, line with greaseproof paper, and butter the paper generously. Heat oven to 375 deg F/190 deg Celsius. Separate egg yolks and whites. Melt butter in a saucepan, add flour, and stir 1 minute. If lumpy, pull off heat and whisk until smooth. Back on the heat, add the milk gradually, stirring or whisking until mixture boils and thickens. Quickly stir in egg yolks and spinach, and transfer mixture to a large bowl. Beat egg whites until soft peaks form and fold lightly into the spinach mixture. Pour mixture into the prepared swiss roll tin. Bake in the preheated oven for 12 to 15 minutes or until puffed and golden brown. (While it bakes, prepare the filling; instructions follow). Remove from oven, and turn out on a clean, dry tea towel. Carefully remove the wax paper, and then spread evenly with filling mixture. Holding teatowel with both hands, gently roll up roulade. Trim edges slightly for a neater appearance. THE FILLING: Drain the tinned salmon and combine in a bowl with the mayonnaise, chives and shallots. Mix well. TO SERVE: Place roulade on a rectangular dish, decorate with fresh parsley leaves, if desired. Cut into thick slices and serve, or place each slice on an individual side plate and serve.
Clean raccoon and remove all fat. Cut into 8 to 10 pieces, rub with salt and pepper and roll in flour. Cook in hot fat until brown,. Add the broth and hot sauce, cover and. simmer for 2 hours or until tender.
Bring coffee, ginger, cinnamon and sugar to a boil in a 2-qt. saucepan with 6 cups water. Reduce heat to medium; cook, stirring until sugar is dissolved.
Marinate the shrimp with salt, pepper, 1 tsp of cumin, and the crushed garlic, let rest for an hour. Bring water to boil in a large pot, add the shrimp and boil for about 2 minutes. Remove the shrimp from the water and reserve 3 1/2 cups of the water they cooked in to prepare the rice (add more water if needed). Remove the shells and tails from the shrimp; leave the tails on a few of the shrimp that will be used as a garnish. Chop the shrimp that are not being used for the garnish. Heat the oil in a large saucepan or pot, add the minced garlic, cook for about 2-3 minutes on medium heat. Add the rice to the garlic and oil, mix well until the rice is coated with oil. Add the 2 1/2 cups of water that was used to boil the shrimp. Bring to boil and reduce heat to low. In the meantime, melt the butter over medium heat in a large saute pan; add the onions, peppers, tomatoes, parsley, ground achiote, salt, pepper, and remaining 1 tsp of cumin. Cook for about 10 minutes, stirring often. Add the white wine to the vegetable mix and continue cooking for another 5 minutes, until the onions and peppers are tender. Mix in the sauteed vegetables and chopped shrimp with the rice, which should still be cooking, and cook on low heat until the rice is tender. Add the remaining shrimp during the last minutes and mix well. Taste and add salt and pepper if needed. Sprinkle with chopped parsley and garnish with shrimp with tails on. Serve with avocado slices, tomato and onion curtido salad, lime slices, and of course some good aji or hot sauce.
Mix everything together in a large mixing bow. Transfer into a lightly greased casserole dish with a lid or cover with foil. Bake in 375°F oven for 35 minutes covered. Serve & enjoy.
Heat a medium pan on low heat. Pour in olive oil and balsamic vinegar. Add peppers(and onions and garlic if using) and cook slowly, until soft (about 1/2 to 1 hour). The peppers should almost melt. Season with salt and pepper, add a little more balsamic vinegar once or twice if they look dry. Toast sliced bread under broiler, rubbing the clove of garlic over them before toasting. Spoon peppers over bread and serve warm.
PLACE sweet potatoes on paper towel and place in microwave (About 3 very large); COOL slightly. COOK until done (About 25 minutes). Finely DICE shallot and coriander. DRAIN canned chickpeas and MASH in bowl. COMBINE chickpeas, shallot, 2 tbsp parmesan and coriander. SCOOP out cooked sweet potato and MASH. ADD to chikpeas, shallot and corainder and blend thoroughly. BLEND in 2 tbsp flour into mixture and form patties (Makes about 8 - 10 patties). Place additional 2 tbsp of parmesan on a flat plate or surface and dip patties onto cheese(both sides). PLACE patties on baking paper lined pan and LIGHTLY spray with cooking oil. BAKE 30 to 35 minutes. NOTE: Can use fat-free cooking spray. NOTE: Make sure to make several holes in the sweet potato before putting in microwave; also helps to turn sweet potato over once or twice to ensure even cooking. Based on size, I do mine 20 minutes on high, then turn them over for 20 minutes and test; if not done, I do another 10 minutes each side or 5 minutes each size depending on size; You will know it is done when the whole sweet potato is soft; Can use tongs to squeeze -- I use my hands to test:) Hope this helpful hint helps! If no microwave, cook sweet potato in 350 F / 180 C degree oven for about an hour. NOTE: I served it with Golden Door Chilli -- 300g chillis, 2 tbsp apple cider, 2 tbsp tamari combined in food processor. NOTE: If can't find fat-free parmesan, use lowest fat parmesan can find. NOTE: Is ok if chickpeas are a little lumpy, but try and get them mashed as much as you can with a fork. ENJOY!
Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins. In a medium bowl, combine egg, oil, milk and pumpkin, blending well. Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.
Cut the avocado's in half and remove the stones. Dip the edges in lemon juice. Season with salt and Cayenne pepper. Place avocado's on a bed of lettuce leaves. Fill with shrimps and spoon seafood sauce on the top of each one. Garnish with parsley and serve immediately.
In a medium bowl, combine salad ingredients. Set aside. In a jar with a tight fitting lid, combine all the dressing ingredients. Cover and shake well. Pour dressing over black eyed pea mixture. Stir till well coated. Cover and refrigerate for 1-24 hours Serve.
Remove wing tips, neck flap, tail end, excess fat, and drumstick knuckles. Rinse both ducks. Place in a dish, and pour shoyu (soy sauce) over them. Roll the ducks in the shoyu and let sit for about 10 minutes. Keep rolling in the shoyu every 3 to 4 minutes. Preheat oven to 450°F. Mix all dry ingredients. Place ducks breast side up on roasting rack in a roasting pan and sprinkle thoroughly with marinade. Put a little marinade inside cavities. Roast in 450°F oven for 30 minutes. Reduce heat to 325°F. Cook for 1 hour, or until meat thermometer registers an internal temperature of 170°F to 175°F. No basting is required. Serve with steamed rice.
Place all candied fruit (except halved cherries) in colander, wash off all sticky coating. Drain until as dry as possible. Have raisins and nuts ready, but do not add to fruit at this time. Heat water,milk, and margarine until 115-125°F Margarine does not need to melt completely. In a large mixing bowl, combine 2 cups flour and all other dry ingredients. Pour liquid with margarine into bowl with dry ingredients, and beat with electric mixer on medium speed for 2 minutes. Add 1/2 cup flour and eggs, beat on high for 2 minutes. Stir in remaining flour until desired consistency occurs. Knead until satiny and elastic. Place dough in buttered bowl and turn dough so that buttered side is up. Cover with damp towel and let rise in warm place until dough doubles in size (1-2 hours). Sprinkle a little flour over drained fruit and toss to coat. Punch down dough and spread on floured surface. Add all fruit, raisins and nuts, and knead until all are incorporated into dough. It may be necessary to add a little flour, since the fruit may make the dough sticky. Divide dough in 1/2 and roll into 2 ovals, each 9x15 inches. Brush one oval with melted butter, leaving 1 inch around edge unbuttered. Sprinkle with cinnamon and sugar. Fold over and seal edges securely to form crescent. Repeat with second oval. Let rise about 1- 1/2 hours until double in size. Brush with melted butter. Bake at 375°F for about 35 minutes. While hot, spread with white sugar frosting and decorate with halved maraschino cherries and pecan halves. Preparation time does not include rising time.
Peel and core the pears and apples. Halve and stone the plums. Put all the fruit into a large pan with the lemon zest and juice; the ground cloves and bruised ginger root. Simmer very gently until the fruit is soft; if it starts to stick to the pan add a little water. Stir in the sugar until completely dissolved and then bring to the boil. Boil rapidly ( a good rolling boil) for about 15 to 20 minutes until setting point is reached, testing for set on a cold saucer. Pour into warm, sterilized jars, cover and seal.
In a medium size bowl, hand mix together the Eaglebrand milk and the lemon juice. It will thicken as you stir it. Add strawberries to mixture and gently combine together. Pour into piecrust and chill for 2 hours. Cut into pieces, and serve with whipped cream if you like.
Cook beef in medium skillet, add some broth, keep enough broth for corn starch mix, about 1/2 cup. Corn starch mix: Add 3 Tbs. of corn starch and 1/2 cup broth into jar from beef. Shake until well mixed. Add this mixture to cooking beef, stir frequently until desired thickness. Keep on low heat. Potatoes: Peel and dice potatoes, cook over medium heat until done. Drain and mash potatoes. Put bread or toast on plate, Potatoes on top and beef mix over all. Salt and pepper to taste. Enjoy.
Thaw fish, if frozen. Sprinkle both sides of fish with lemon-pepper seasoning. Spray the unheated rack of a broiler pan with nonstick coating. Place fish on rack of broiler pan. Broil 4" from the heat for 4 minutes; turn fish. Broil 3 to 5 minutes more or until fish flakes when tested with a fork. Meanwhile, spray an unheated medium saucepan with nonstick coating. Add onions; cook and stir over medium heat until tender. In a bowl combine orange peel, orange juice, cornstarch, and salt. Add to onions in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Add orange sections, grapes, and if desired, sherry. Heat through. Spoon sauce over fish.
Preheat oven to 350°F. Saute onion, bell pepper and celery in margarine for 10 minutes. In mixing. bowl, add crumbled toast, milk and egg. Mix well and add crab meat. Add mixture to sauteed vegetables and mix well on low heat. Add salt and pepper to taste. Place in casserole dish. Top with bread crumbs and green onions and dot with margarine. Bake at 350F for 45 minutes.
Chicken: 1) Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. 2) In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. 3) When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. 4) When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. 5) Into the pan add the lemon juice, stock and capers. 6) Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. 7) Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. 8) Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Mash: 1) Preheat oven to 350 degrees F 2) Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour. 3) Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper. 4) Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.
Place the first 7 ingredients in a pot to cook on the stove and cook at medium heat while you prepare the filling and the rolls. take the next 7 ingredients and mix together in a bowl. take out the core of the cabbage and the leaves will simply peel off. place a large spoonful of stuffing in the cabbage leaf and roll each one up whilc tucking in the side. This is easy and very fun! when all your meat is used up take the left over cabbage, chop up and add to the sauce. spray your crockpot with Pam. layer in sauce, cabbage rolls, sauce cabbage rolls etc. until you pour all the sauce on top. Cover and cook for 8 hours on low! This freezes well and is even better on the second day. You can also make it in a dutch over onthe stove on, or in a pan in the oven.
Cook green beans in lightly salted boiling water for 8 minutes or until crisp-tender, drain. Plunge beans into ice water to stop the cooking process. Drain and set aside. Melt butter in a large skillet over medium heat 6-7 minutes or until butter begins to brown. Add green beans and saute until tender. Stir in grape tomatoes and remaining ingredients, serve immediately.
Prepare and bake the cake mix according to package directions in a greased 13 x 9-inch baking pan. Cool then remove the cake from the pan. Immediately poke holes down into the cake using a fork (holes should be at 1-in intervals). Cool cake completely. When the cake is cooked combine the Jello with boiling water until combined; pour the mixture over the cake. Top with pie filling, then cover with Cool Whip or whipped cream. If making the chocolate cake sprinkle grated chocolate over the top or chopped nuts (this is only optional).
Prepare orange juice according to container directions in a large serving bowl; stir in bananas, crushed pineapple, peaches and strawberries, set aside. Add sugar and water to a saucepan; bring to a boil. Pour over fruit; stir. Freeze 24-48 hours in freezer-proof bowl; stir 2-3 times as it freezes.
In a saucepan, combine rice, oil, 1 ounce of butter, 4 1/2 cup water, and salt to taste; let the rice cook, uncovered until it is nearly tender and little volcanos form, about 20 minutes. Remove from heat, stir once, cover, and let stand until the rest of the dish is finished. Meanwhile, in a skillet, saute onion in remaining butter for a few minutes; add tomatoes, tomato paste (mixed with 1/2 cup water), curry powder, and salt. Leave 4 shrimps whole, and cut the remainder into 3 pieces; add to sauce and cook until they just cook through and are opaque. Once the rice is done, stir in the sauce (removing the 4 whole shrimps that will garnish the plate); place into a bowl to form a mold. To serve, you can plate a little lettuce or green peas, turn the rice mold on top, then garnish with grated Parmesan and the whole shrimps.
Set aside 1 cup flour. Mix remaining flour, flax seed, sugar, salt, and yeast in a large bowl. Heat water, milk, and oil until hot to the touch (about 125-130°F) but DO NOT BOIL. Stir milk mixture into dry mixture. Mix in enough reserved flour to make a soft dough that does not stick to the bowl. Turn out onto floured board and knead until smooth and elastic, about 8 minutes. Cover dough and let rest 10 minutes. Divide dough in 1/2 and shape into loaves. Place into 2 greased (8 1/2 inch x 4 1/2 inch) loaf pans. Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes). Bake in a preheated oven at 400°F for 30-35 minutes. Remove from pans and cool on wire racks.
In a Large stock pot :Saute the onion and celery in butter until soft. Add potatoes, chicken broth and water. Simmer for 25 minutes or until potatoes are cooked. Mash the potatoes just a little to make chowder thicker. Add milk, corn, bacon, and eggs. Sprinkle with parsley, salt, and pepper. Cover and simmer for 20 minutes. Serve warm.
Bring liquid to boil in a large po- add all the ingredients, cover and simmer about 20 minutes, turn the cabbage wedges once. Serve hot.
Fry bacon in large skillet over medium heat until lightly browned, about 8 minutes. Using slotted spoon, transfer bacon to paper towels, leaving fat in pan. Refrigerate bacon. Heat fat over high heat until smoking. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook 3 chops until golden brown on both sides, about 3 minutes per side. Transfer chops to slow cooker. Repeat with remaining chops and transfer to slow cooker. Pour off all but 1 teaspoon fat from skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt, and 1/4 cup water to skillet. Scrape browned bits from pan bottom and cook over medium high heat until onions are soft, about 6 minutes. Stir in garlic and thyme and cook 30 seconds longer. Pour onion mixture over chops in slow cooker. Add broth, soy sauce and remaining 1 Tablespoon brown sugar to skillet, bring to boil and add bay leaves. Pour mixture over onions in slow cooker. Cover slow cooker and cook on low until pork is very tender, about 8 hours. When ready to serve, reheat bacon in large saucepan until crisp and transfer to small bowl. Remove chops to serving platter, discard bay leaves and pour liquid through mesh strainer into saucepan. Transfer solids to blender with 1 cup liquid and blend until smooth. Stir back into remaining liquid in saucepan. Mix cornstarch and remaining 2 Tablespoons water together in small bowl and stir into sauce. Cook over medium heat until thickened, about 8 minutes. Add vinegar, season with salt and pepper, pour over chops, and sprinkle with bacon and parsley. Serve.
Cut out a v shape in the top of each hoagie roll and save the piece that you cut out. Press down inside the roll to make it look like a canoe. Put a couple of slices of turkey in the bottom of each. Top with 2 slices of bacon. Sprinkle or lay monterey jack cheese on top. Sprinkle some sharp cheddar on each. Put the top back on each hoagie and bake at 350 for about 10-15 minutes. When done I take the top off and add a little mayonnaise.
Mix the Ranch dressing mix with the milk and mayonnaise and leave in the fridge to thicken. If you have time, prepare the Ranch dressing a few hours beforehand to allow the flavours to blend. Cook the pasta. Mix the pasta with the Ranch dressing, avocado, cherry tomatoes and meats. Enjoy!
Line a 9" pie plate with 1st unbaked pie crust, bottom side floured. Combine cherry pie filling and pitted cherries in a bowl, then add in the almond extract and cinnamon. Add more or less of each to your own taste. Pour into pie crust. Make designs in 2nd pie crust before covering the filled crust. Crimp edges tightly. Cover crust edges lightly with tinfoil. Place pie plate on top of a cookie sheet to catch drips. Bake at 400 degrees for 40 minutes, or until pie has browned. Let cool before serving to allow filling to set.
First, prepare the enchiladas. Set out each tortilla and scoop in cheese, green onion, and canned chicken. I usually eye ball this, but its roughly a little less than 1/2 cup cheese per tortilla. Roll up each tortilla once filled and place in a baking dish coated with nonstick spray. For the sauce: In a bowl combine the can of cream of chicken soup with the same amount of sour cream. Coat the top of the rolled tortillas with the sauce. Sprinkle some cheese on top. Bake at 350 degrees for 25 minutes. Serve immediately. Enjoy!
Place the dried pears, figs, prunes, raisins or sultanas, candied orange and lemon peel, and the spices into a medium saucepan with a cup of water, the sugar, and the kirsch or rum. Bring just to a boil over high heat, stirring often. Immediately remove from heat and cover; set aside to steep. Meanwhile, in a large mixing bowl dissolve the yeast in a half cup of the lukewarm steeping liquid, and let sit until bubbling (about 5 minutes). Gradually stir the flour into the yeast mixture, adding a little more liquid or flour if necessary to make a firm dough. Wrap the dough with a clean tea towel, and leave to rise for 30 minutes. Gradually add the nuts, candied orange and lemon peel, and the dried fruit and knead well into the dough. Form the dough into a loaf. Leave to rise for an hour again. Preheat the oven to 400°F (200°C). Butter the baking sheet (or line with parchment paper), and bake the loaf for about an hour (50 to 60 minutes). Let cool for 5-10 minutes before removing bread to rack. Allow to cool completely. Wrap bread in cling wrap and then in foil, and place in a cool spot or the refrigerator to mellow for up to several weeks. Allow bread to come to room temperature before serving. Serve sliced with or without fresh butter, as desired. Good with a cuppa. Frohes Fest!