HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean mushrooms and set aside. Melt butter in WOK or stainless steel frying pan. Slowly add the wine. Add the mushrooms. Sprinkle Worcestershire sauce over mushrooms. I like to make sure there is some over every mushroom. Sprinkle salt and pepper over mushrooms. Sprinkle minced garlic over all. Saute; stirring occasionally over high heat until mushrooms are tender and the sauce and wine is reduced, approximately 15 - 20 minutes.
Combine lychees (with syrup), lemonade concentrate, and water in blender. Whirl until smooth. Serve over ice. Garnish with lemon slices and mint sprigs.
In a bowl whisk together first 8 ingredients (lemon juice - red pepper flakes); measure out 2 tablespoons juice mixture and reserve. Place shrimp in a bowl and drizzle with 1 tablespoon juice mixture, toss. Thread shrimp onto 2 skewers. Thread vegetables onto 3 skewers. Oil grill grate or spray with Pam. Preheat grill to medium. Grill vegetables in a covered grill over direct heat (10-15 minutes), turning to brown evenly and brushing with the lemon juice mixture. Grill shrimp in a covered grill over direct heat (2-5 minutes) or until shrimp turn pink, turning and brushing with juice mixture. Remove vegetables and shrimp from skewers and place in a large mixing bowl; drizzle with reserved 2 tablespoons of the juice mixture. Serve over rice pilaf and sprinkle with feta and garnish with rosemary sprigs and lemon slices, if desired.
Mix together the first seven ingredients (from the cheese through to the black pepper) on a piece of waxed paper - saves on washing up later! - or if you prefer on a plate; put the oil in a shallow dish. Dip the chicken breast halves in the oil, then coat them evenly with the cheese/breadcrumb mixture. Spray a non-stick skillet with cooking spray and set over a medium heat; add the chicken and cook, turning once, for 15 minutes, or until golden brown and the juices run clear.
1. Wash and rinse 6 pint canning jars and keep hot until ready to use. Prepare lids according to manufacturer's instructions. 2. Combine all ingredients in a very large kettle or dutch oven. Bring to a boil; then reduce heat slightly and simmer mixture for 25 minutes, stirring occasionally to prevent scorching. 3. Ladle hot mixture into clean, hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space if needed. Wipe rims of jars with a damp paper towel; apply two-piece metal canning lids. 4. Process 10 minutes in a boiling water canner (or recommended time for your altitude).
Whisk all marinade ingredients together until smooth. Pour over salad ingredients in medium-size bowl. Allow to sit in refrigerator overnight or at least for a few hours.
Cook the sushi rice according to the package directions. Transfer it to a large bowl. Cover the rice with a slightly damp kitchen towel and set aside. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and cut the avocado into 1/2" dice. Transfer to a large bowl. Add the cabbage, red bell pepper, carrots, scallions and chives to the avocado and toss to combine. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey. Fluff the rice with a work. Add the chopped vegetable mixture and drizzle with the prepared dressing. Divide among bowls and serve immediately.
Thinly slice the chicken breast. Marinate chicken with soy sauce, mustard, salt, both peppers, hp sauce and lemon juice. Heat the oil in a large frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 10-15 minutes until onion is gold brown. Push the mixture to one side of the frying pan. Add the chicken with all marinade in the pan and stir-fry for 7-8 minutes until tender. Stir the onion and chicken together. Serve in ciabatta bread.
Put the yogurt, the cardamom, the rose water and the turmeric in a bowl and mix well with the wire whisk. Mix with a food processor the iced water, the sugar, the saffron threads and 2 mint leaves until the ice and the mint leaves are crushed and add it to the yogurt mixture. Blend the mixture with a hand blender until smooth. Pour into glasses and garnish with the 2 remaining mint leaves.
Finely mince the onion and celery. Either use a garlic press for the garlic or mince extremely fine. Melt the butter in your stock pot and saute the onion, celery and garlic in the butter for about five minutes or until soft. Add flour and stir for a minute or two until it's disolved. Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth. Simmer for about fifteen minutes and serve.
Whisk first 5 ingredients in a medium bowl. Transfer half of marinade to small saucepan; reserve. Pour remaining marinade into 15x10x2-inch glass pyrex dish. Add hens; turn to coat. Marinate 30 minutes to 4 hours in the refrigerator, turning occasionally. Preheat the oven to 425°F Arrange hens, skin side up, on large brimmed baking sheet. Sprinkle with Sesame seeds. Roast until cooked through and brown, about 40 minutes. Transfer to platter. Pour pan juices into saucepan with reserved marinade. Bring to boil, stirring often. Simmer until sauce coats spoon, about 5 minutes; pour into bowl. Serve hens with sauce.
Tools and Materials: 5-gallon brining container (tub, stockpot, or bucket). Large brining or oven-roasting bag. Refrigerator (or a cooler with ice). One day before roasting turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes. Step 2: Submerge the Turkey. I used a brining bag. To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once. If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees. Step 3: Remove and Roast. Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting it to your preferred recipe's specifications.
If you are using button mushrooms, leave them whole. Slice field mushrooms fairly thinly. In a serving bowl, combine all of the ingredients and toss to coat the mushrooms well. At this point taste the dressing, it may need more lemon, or oil. It really depends on your personal preference, however it should be slightly tart. Refrigerate for at least 4 hours, tossing occasionally.
Soak the tomatillos in a bowl of cold water to loosen the husks. Drain and peel off the husks. Place the tomatillos and garlic in a saucepan with enough water to cover. Bring to a boil and cook until the tomatillos are soft, about 10 minutes. Transfer the garlic and tomatillos to a blender and puree. Heat the oil in a medium saucepan over medium heat. Add the pureed tomatillos and the onion and season to taste with salt and pepper. Bring to a simmer, and simmer about 10 minutes.
Mix together the egg and rice. Add flour a tablespoon at a time and stir to combine. You want it to be sort of stiff so it will hold together. You may need more or less flour than called for. Pour a little oil into a frying pan; about half way up the side of the pan. Heat on medium. I used a small ice cream type scoop, a little over a tablespoon in size, too drop a little of the rice mixture into the hot oil. Press down a little with the back of the spoon to flatten. My rice had water chestnuts and baby corn in it, so I didn't flatten too much. Fry until browned on one side then flip and fry the other side until brown. Drain on a paper towel lined plate until ready to serve. You can keep them warm in the oven until they are all done. Serve warm with your favorite sauce.
Heat a large griddle pan, remove the hard ends from the asparagus and dry griddle on both sides until nicely marked (about 5 minutes). As soon as they're ready, put them on the plates and dress with a good squeeze of lemon juice and about twice as much olive oil. (The quantities listed in the ingredients above are really rough as you just need to dress this dish to your own taste.). Season with salt & pepper to taste and then add freshly shaved or grated parmesan cheese.
Place all ingredients in blender. Process until smooth. Serve in cocktail glasses with straws.
Coat the inside of a 5-to-6-quart slow cooker pot with cooking spray. Combine the wine, tomato paste, flour, herbes, salt and pepper. Whisk until smooth. Add the chicken, onions, mushrooms, bacon, and garlic. Stir to coat the chicken with the sauce. Cover and cook the chicken on LOW heat setting for 5 to 6 hours. Note: Can be cooked on the HIGH setting for 2 1/2 to 3 hours.
Preheat oven 350 F. Beat eggs and set bowl aside. In a 12" cast iron skillet, melt butter, stiring until lightly browned. Combine flour, sugar, salt and baking powder and stir into melted butter. Continue stiring for 1 minute. Stir in creamed corn, followed by evaporated milk. Quickly stir in the beaten eggs and combine into corn mixture. Place skillet in preheated oven for 25-30 minutes. ** 1/2 tsp chili powder or paprika can be added to the flour mixture for variety, with 1/2 tsp dried parsley or. **1/2 cup shredded sharp cheddar cheese can be sprinkled on top for the last 7 minutes of baking.
Preheat grill to medium-high heat. Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Add nuts; cook 1 minute, stirring occasionally. Add couscous; cook 1 minute, stirring occasionally. Add wine and broth; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in lemon rind and juice, 1/4 t salt, and black pepper. Combine white pepper, ground fennel, coriander, sugar and 1/4 t salt in a small bowl. Coat salmon fillets with cooking spray. Sprinkle fillets with spice mixture. Place salmon on a grill rack coated with cooking spray. Grill over medium heat 4 minutes on each side or until desired degree of doneness. Serve hot with couscous.
Julienne turkey into 1/4" x 1/4" x 2" long strips. Heat oil in a skillet over medium-high heat. Add the onions and pepper and grill for 3 minutes. Add the turkey and seasoning and cook until the turkey is warmed through, about 4 minutes. Warm the tortillas and spoon on the turkey mixture. Squeeze lime wedges on top for flavor, if desired. Roll up and enjoy. Serve with sour cream, salsa, grated cheese, guacamole, or lime wedges if desired.
Clean and wash chicken. Boil chicken until well done. Remove meat from the bones. Saute onions in butter or olive oil until brown. In layers over onions, place boned chicken, pine nuts, uncooked rice mixed with salt, pepper and cinnamon. Pour chicken broth over all and cover. Cook until rice is done. May be served with a side dish of plain yogurt.
Scrub the potatoes; pat dry and wrap in aluminum foil. Bake at 400°F for 1 hour or until done. Cook the pepper and the onion in the butter in medium saucepan until tender; add the taco seasoning mix and cook for 1 minute, stirring constantly. Remove from the heat; stir in the chicken, cheese, olives, and chilies. Cut a lengthwise slit in the top of each potato; press each potato open and spoon the chicken mixture into the potatoes. spoon 1/4 cup of salsa over each potato. Serve with sour cream, guacamole, and additional salsa.
Trim and peel kohlrabi. Cut kohlrabi either into 1/4 inch disks or strips. Place butter in skillet and melt. Over medium heat add the kohlrabi, adjust heat if necessary so that butter does not brown. Toss to coat kohlrabi with butter. Sprinkle in tarragon and add the stock. Cover and continue to cook approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Add freshly ground pepper and salt. Remove to serving dish. Sprinkle with fresh parsley to taste.
Melt butter in skillet and saute onions until softened and lightly browned. Add garlic, saute 1 minute. Add brown sugar and saute until caramelized-looking, 3-4 minutes. Mix rice, broth and onion mixture and cook in rice cooker. Note: I like my rice slightly crunchy and not soggy so if you like yours softer add 1/4- 1/2 cup of extra broth.
Stir cream cheese until smooth; pipe or spoon into apricot halves. Sprinkle tops with pistachios.
Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool. Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified. Salad: Cut bacon into 1/2" pieces and cook until crisp. Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well. Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.
Cover shiitake in a bowl with 1 cup hot water. Let stand for 20 minutes. Add the soaking water to a saucepan with 6 cups water, 1 spring onion, ginger, star anise, mirin and tamari. Bring to the boil slowly and add the carrots and sliced shiitake (stems removed). Cook gently for 10-15 minutes. Add bok choy and cook a further 2 minutes. Remove ginger and star anise. Place into serving bowls and add 1 tsp chopped coriander and 1 tsp chopped shallots. Serve.
Slice meat across the grain 1/4" slices. If using whole dried jalepeno's put them into food processor and pulse until well chopped. Add remaining ingredients into food procesor and mix well. Transfer dry ingredients to a gallon ziplock bag Add about 1/3 of the meat slices to bag, close and shake making sure meat is well coated. Place coated meat onto food dehydrator trays and repeat step 5 until all meat is coated. Set food dehyrator as directed by manufacture (at least 150 degrees) for 4 - 6 hours depending on how tender you like your jerky (less time more tender). Finished jerky should be kept in air tight container or bag in the refrigerator.
Preheat oven to 350 degrees. Remove giblets and neck from chicken, reserve for something else. Rinse chicken, drain and pat dry. Working with chicken breast side up, fold wings toward neck, then fold up and under back of chicken so they stay in place. Cut lemon in half, squeeze enough juice from one half of lemon to make one tablespoon, cut remaining lemons into large chunks (I have used reconstituted lemon juice and substituted limes for the chunks of lemon with no problem) Place lemon chunks and 2 sprigs of fresh rosemary (or 1 tsp dried) inside body cavity of chicken. With string, tie legs and tail together. Insert meat thermometer into thickest part of meat between breast and thigh (I don't do this) being careful not to touch thermometer to bone. Place chicken, breast side up, on rack just large enough to hold chicken in large open roasting pan (I just put it in a bigger, metal roasting pan! Metal seems to work better than glass, more juices) In a cup, mix 2 tbsp frsh minced rosemary (or 2 tsp dried), 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp pepper. With a pastry brush, brush chicken with mixture. Cut each potato in half. Place potatoes around rack in roasting pan, drizzle with the 1 tbsp lemon juice and 3 tbsp olive oil and sprinkle with 3/4 tsp salt and 3/4 tsp pepper. Toss to coat well. Roast chicken in 350 degree oven for 1 hour and 15 minutes, basting chicken and potatoes with pan drippings occasionally. When chicken turns golden, cover loosely with a tent of foil. Add green beans to roasting pan, toss with potatoes. Roast 1 hour longer, basting chicken and veggies occasionally with pan drippings, or until meat thermometer reaches 175 to 180 degrees (I find the times to be pretty reliable; add 15 more minutes if you want to be extra sure). Remove foil during last of roasting and brush chicken again with pan drippings for attractive sheen (this chicken is GORGEOUS!) To serve, place chicken on large platter, remove string. Arrange potatoes and green beans around chicken. Garnish with rosemary before serving.
Preheat oven to 400°F Combine flour, cheese, garlic and vegetable oil in food processor. Cover and process to a coarse meal. With machine running, slowly add water until mixture forms a ball. Divide dough into 12 equal pieces. Roll out each piece to 1/2" thickness. Cut out bone shape using a cookie cutter or cardboard template. Transfer to ungreased cookie sheet. Bake for 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer bones to wire rack to cool completely. Refrigerate in airtight container.
Preheat the oven to 300 degrees Fahrenheit (149 degrees Celsius). Cream the Butter and Sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Scrape down the bowl. Add the Vanilla Extract and Lemon Zest and mix until well incorporated. Chef's Note: It is not necessary to beat the Butter and Sugar until very light and airy in texture, as with many other recipes, as trapped air is not necessary to leaven the final product. In a separate bowl, mix together the dry ingredients including the Flour, Corn Meal, Oats and Salt. With the mixer on low speed, stir in the dry ingredients in thirds. Continue mixing until the Streusel Dough is just combined. Using your hands, crumble the Streusel Dough in a thin layer onto a parchment or silpat lined sheet tray. Bake the Streusel for up to one hour, checking it every 15 minutes and breaking up any large pieces with a spatula. The Streusel is done when it begins to lightly brown and becomes dry and crumbly. Set the Streusel aside to cool. When it is fully cool, break up any remaining large pieces with your hands or in a food processor. Do not over-process the Streusel. Storage: The Streusel will keep well in an airtight container at room temperature for several weeks. The Streusel can also be frozen for several months.
In medium bowl add crushed crackers, brown sugar. Mix with hands. Add melted margarine and vanilla. Mix well. Preheat oven 375*. Spray pam in the cooking pan or pie pan. Use non-stick pans if you have. Press in the bottom of 9 X 9 pan or 9 inch pie pan. Bake from 9 to 12 minutes. When the bottom of the crust starts to turn light brown, watch carefully, take out of oven when it is a medium brown. Cool. Note: If you want to reserve 1/4 cup cooked or cooked crust, it is nice sprinkled on top of any filling. I use my "I Can't Believe It is Butter" margarine spread.
In a 5 or 6 quart Dutch oven, melt butter over medium high heat. Add onion,garlic, and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened. Stir in beef. Cook 5 to 6 minutes or until no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium low; cover and cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.
In large pan over medium heat, cook first four ingredients, stirring, until cranberry sauce melts and becomes smooth. Add wieners and heat through. Mix cornstarch with just enough cold water to dissolve, then add to pot and heat to boiling.
Break the bread into small chunks in a large bowl. Add the white sugar and melted butter and stir. Add the eggs one at a time alternately with the milk stirring well so that each egg is incorporated before adding the next one until all the eggs and milk are used. Stir in the vanilla and raisins. Pour into a greased lasagna pan or a 13x9" inch pan. (sometimes the 13x9 tends to get over full depending on the particular loaf of bread). Sprinkle the brown sugar evenly across the top of bread mixture. Bake in a preheated 350* oven for 1 hour. Let cool 20 to 30 minutes as pudding will set firmer as it cools. Can be served warm or chilled.
Blanch the tomatoes in boiling water for 1 minute. Drain and slip off the skins. Remove the seeds, chop coarsely, and let drain. Mix the ricotta and egg yolks in a large bowl until smooth. Add the tomatoes, parsley, nutmeg, salt, and pepper, and mix well. Form the mixture into croquettes of about 2 inches long and 1 inch thick. The mixture should be firm; if it is too runny, add 1-2 tablespoons dry bread crumbs or freshley grated Parmesan cheese. Dredge the croquettes in the flour, dip them in the egg, and roll in the bread crumbs. Heat the oil in a large frying pan until very hot. Fry the croquettes in small batches until golden brown, about 10 minutes. Remove with a slotted spoon and drain well. Serve hot.
Combine sugar, salt, pepper, vinegar and oil in a jar. With top on jar, shake until all ingredients are well mixed. Combine cucumber slices and onion slices in a bowl. Pour ingredients from jar onto vegetables and mix to combine. Chill before serving.
Wash the beans, break off both ends, and break them in half. Mix the herbs and garlic together. In a Dutch oven, layer 1 cup of onions on the bottom of the pan, top with beans, then herb mix, season with salt and freshly ground black pepper, and drizzle with 1/2 of the olive oil. Finish with the remaining cup of onions before drizzling with the last 1/2 of olive oil. Cover and cook over medium high heat until the pan lid is hot. As soon as the lid is hot, turn the heat down to low and simmer for 1/2 hour, or until the beans are very soft and tender. Stir in 1/8 cup lemon juice. Taste and add more lemon juice, salt, or freshly ground black pepper, as needed.
Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for about 25 seconds to soften it. Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth. Add Greek yogurt and mix to incorporate. Add sugar and vanilla, lemon rind and juice (if using); beat until incorporated. Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time. Spray an 8-inch square baking pan with cooking spray. Pour batter into pan. Bake in middle of oven at 325 degrees for about 40 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken). Remove from oven and cool on a rack. When completely cool, chill for at least 12 hours (or place in freezer for about 30-40 minutes). NOTE: I just tried making this with honey and did not like the result as much as when it is made with sugar.
Stir together ingredients for the sauce and set aside. Trim the chicken of sinew and fat; and cut meat into 1/4" slices. Whisk together soy sauces and egg yolk, then stir in the potato/corn starch and 2 teaspoons peanut oil and add to the chicken; Set aside. Snip the peppers and discard seeds; cut the peppers into small pieces. Heat enough oil in wok to deep fry to 350F-400°F., and fry chicken in batches until golden, then drain. Use a different wok, or clean the one you fried in when oil cools enough to handle. Add 2 tablespoons of peanut oil and add hot peppers, cooking until they are fragrant but do not allow to burn (this can happen very quickly). Add the ginger and garlic, stir once, and add the sauce and stir until it thickens. Return the chicken to the wok and stir until it is coated evenly. At the very last, stir in the sesame oil and top with scallions, and serve at once with rice.