HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain liquid from salmon. Remove large bones, skin, and dark brown spots from salmon. Gently break up salmon and set aside. Mash baked potato, or crush sleeve of crackers into crumbs, and add to salmon. Stir in egg, onions, salt, and pepper. Shape mixture into egg-shaped croquettes if using potatoes and roll in cracker crumbs. Shape salmon into patties if using crushed crackers. Brown in hot oil a few minutes on each side until golden. Reserve some liquid from the salmon if the patties are to dry to hold together, add 1-2 teaspoons.
Saute garlic, shallot and mushrooms in oil until mushrooms are browned. Add artichoke hearts, pepper and seasoning; saute for 3-5 minutes. Add spinach; saute and stir until wilted. Serve hot.
On a cutting board, cut sausage links into 1-inch pieces; set aside. In a Dutch oven, cook pierogies according to package directions. Drain and keep warm. In a large skillet, melt butter and saute onion until tender, about 5 minutes. Add sausage, continue to cook and stir until sausage is heated through and brown. Stir in prepared pierogies. Sprinkle with parsley, if desired. Serve.
Peel, core, and slice apple. Cook apple slices in 1 teaspoon melted butter in a sauce pan over medium heat until soft. Drain apples and toss in 1/2 teaspoon sugar and a dash of cinnamon. Whisk together half-and-half, egg, vanilla, sugar, cinnamon, and nutmeg and set aside. Cut a pocket into the very thick bread slices almost all the way through. Stuff each bread slice with the apple mixture slices (depending how big your bread slice is you may not use all of the apple). Put apple stuffed bread into a baking dish. Pour liquid mixture over the bread and let stand for about 15 minutes. Heat a large skillet on low heat and melt butter. Add bread and cook for about 5 minutes on each side. Dust with confectioners' sugar if you please and enjoy.
Grease 2 large cups well. Sift together dry ingredients. Melt butter in microwave. Mix the milk and egg into the butter and add this to the dry ingredients. Mix til smooth. Spoon half syrup (or jam) into each cup, followed by 1/2 the batter. Cover loosely with plastic wrap and microwave for 2 minutes on high. Leave to stand for about 5 minutes before turning out onto serving plates.
Whisk together dressing ingredients and set aside. Place all salad ingredients together in a bowl. Toss with dressing right before serving, so as not to lose crunch.
Place the potato, carrot, onion, and water in a saucepan and bring to a boil. Cover and reduce the heat to medium. Simmer for about 10 minutes or until the vegetables are tender. Transfer to a blender along with remaining ingredients and process until very smooth. Serve Immediately or return to saucepan or fondue pot to keep warm.
Preheat oven to 350 degrees F. Use baking spray on a Baker's Edge pan or 9 x 13 pan. (Don't try to make this in a smaller pan unless you half the recipe -- it's a lot of batter.). I usually don't use a mixer on brownie batters, but this one comes out thick. So, mix the butter sugar and vanilla on low speed until creamy. Beat in each egg separately until well blended. Whisk together the flour, cocoa and salt in another bowl. Mix the flour mix with the butter/egg mix until well blended. Stir in the chocolate chips. Spread into the prepared pan and bake for 40 minutes. A toothpick will not come out clean until this is basically a brick, so don't use that test. If it comes out with crumbly bits on it rather than wet slime, it's done.
Drain pickles. Peel and slice garlic cloves. In the empty jar layer 1/4 cup sugar, slices of garlic, pickles. Continue layers. When the layers are complete pour vinegar over pickles. Fill the jar to the top, you may need more vinegar. Close the jar tightly and turn upside down daily for 2-3 days. Store in refrigerator. Shake jar occasionally to make sure sugar is completely dissolved. Cook time is refrigeration time.
Pre heat oven to 350. place stick of butter in 9x13 size casserole pan and let sit in oven during preheating to melt butter. Mix flour, sugar, milk and vanilla with blender until well mixed. Pour batter over melted butter. Pour fruit and juice evenly over batter. (My husband prefers more bread, less juice so I drain half.). Bake for 1 hour. Serve warm with ice cream.
Preheat oven to 400 degrees. Poke a few holes in the sausage and place in a medium sauce pan over medium high heat and come about half way up the sausage with the EVOO, balsamic, and chicken stock. Occasionally turn the sausages and cook until the liquid has reduced into a glaze. Slice the sausage and return the to pan to coat in the glaze. Meanwhile, sautee garlic in a little EVOO on medium low heat for about 1 minute. Make sure it doesn't turn brown. Add tomatoes, oregano, salt, and pepper to taste. You may need to add about a 1 tsp of tomato paste if the sauce is too thin. Let the sauce simmer until ready to use. Drizzle a little EVOO on the crust then spread the mariana. Top with chicken sausage, spinach, feta, and provolone. Bake about 10-12 minutes until the cheese is melted.
In a saucepan combine the water and bouillon and stir well. (The idea of the small amount of bouillon is to barely flavor and salt the liquid, but not to make the rice taste "chickeny." You can increase the amount of bouillon if you like, but I think it was perfect this way.) Bring to boiling. Add the remaining ingredients, stir, and allow to boil together for 1 minute. Turn off the heat, cover the saucepan, and let sit for 20 minutes. It's done! Fluff the rice and serve. Note: if you don't have chicken bouillon or vegetarian chicken bouillon, you can probably use 2 cups water and 1 cup chicken broth instead, with much the same result.
Brown meat; add onion and green pepper. Cook until tender and add seasonings. Set aside. In another bowl, combine soup, tomato paste, water and worcestershire sauce. Set aside. Cook noodles and drain. Place half of the noodles in a greased casserole, then half of the meat mixture, half of the sauce, and half of the cheese. Repeat, ending with the remaining cheese. Bake uncovered at 375 degrees for one hour.
Place your goblet in the freezer for 30 minute or less to make your goblet frosty cold. Divide the above amounts between two goblets and stir. Garnish with an orange cut into slices and then into halves. Cut a slit in each half and hook it onto the rim of each goblet as an attractive garnish. Otherwise, you may also use a decorative fruit pick with fresh pineapple triangle, strawberry, and orange half.
Brown chops in oil and remove from pan, place in bottom of casserole dish. Add veggies to same pan and cook until soft. Add mushroom soup and stuffing cubes. Stir, scraping bottom of pan. Add enough water to make desired consistency. Top pork chops with dressing and bake at 350° for 1 hour.
1. Dice and set aside all the veggies. 2. Wrap the wienies with the bacon covering end to end. 3. Heat your skillet. 4. When all of your wienies have been wrapped place them in the skillet and cook the bacon until crisp all around careful not to burn the wienie. 5. After you have crisped the bacon make an incision from end to end careful not to cut all the way thru. 6. Open the wienie and cook cut side down till slightly browned. 7. Set the cooked wienies aside and toast the hotdog buns either in the bacon grease mmm or use another skillet and add a little butter and toast either way it is delicious. 8.When the buns are ready add the bacon wrapped wienies to the buns cut side up. 9. Add the mayo, mustard, and ketchup in that order in the center of the wienie. 10. Then add the onion, tomato, and jalapenos in that order. 11. NOW Enjoy !
Preheat oven to 375 degrees F. Line a baking sheet with a cooling rack. Lightly coat a 9x13-inch baking dish with 2 tablespoons olive oil. Season eggplant slices with salt, then place in a colander set over a plate. Set aside. Combine panko, Italian seasoning, 1 cup parmesan cheese, 1 teaspoon salt and 1/4 teaspoon ground black pepper in the bowl of a food processor. Pulse to combine until finely ground, then transfer crumbs to a shallow dish or bowl. Place eggs and flour in separate shallow dishes or bowls. To prepare eggplant, dredge each slice on both sides in the flour, then eggs, then the panko parmesan mixture and place on the cooling rack. Heat 3/4 cup olive oil in a large skillet over medium heat. Working in batches, fry the eggplant until golden and crisp, about 2 minutes per side. Add additional olive oil if needed during frying. Drain fried eggplant on a towel-lined plate. In a large bowl, stir to combine ricotta cheese, 1/2 cup parmesan cheese, 1/4 cup chopped parsley, and salt and pepper to taste. To assemble lasagna, spoon 1/2 cup marinara sauce into the bottom of the pan, spreading to coat. Top with 4 lasagna noodles, then 1/3 of the ricotta mixture, a layer of eggplant, 1 cup marinara sauce and 1 cup shredded mozzarella. Repeat layering twice more and top last layer of lasagna noodles with sauce, 1 1/2 cups shredded mozzarella and 2 tablespoons chopped parsley. Cover with foil and bake for 30 minutes. Uncover and continue to bake for 10 minutes. Let sit 10 minutes, then slice and serve. Top with sliced basil.
Cut halibut into serving size pieces. Make Bearnaise sauce according to package directions,using the butter and milk. Add 1/2 cup of the shredded cheddar and stir till melted through. Roll halibut filets in the sauce, and place in a lightly greased baking dish. Drizzle the remaining sauce over top of the fish, top with the remaining 1 cup of cheddar cheese and bake for 15 minutes in a 350°F oven. After 15 minutes, sprinkle with the sliced almonds and paprika and bake another 15 minutes, or till your fish flakes as when done. Baking times will vary according to thickness of fish.
Prepare an ice water bath. Trim beet stems to 2 inches, but leave roots intact; wash beets well. In a large saute pan, cover beets with salted water and cook, over medium high heat, until they can easily be pierced with a fork, or about 30 minutes. Drain and submerge in ice cold water bath. The skins and root ends should be easily removed; discard the beet tops with the stems. Cut peeled beets in half and then in 1/2 inch half moon slices. Combine beets, cucumbers, tomatoes, onion, vinegar, and cilantro in a large bowl; season to taste with salt and pepper. Cover and refrigerate until serving.
Whip the ricotta to a smooth consistency. Add the cool whip and powdered sugar. Whip again to combine ingredients, scrapping down the side of the bowl during mixing. Chill for a few hours before filling your shells. I like to split the filling into three bowls and mix in some chopped nuts in one bowl, mini chocolate chips in another and leave the third one plain. To fill the cannoli's, I find it easiest to fill a decorators bag and pipe the filling into the shells. Sprinkle the ends of the cannoli's with nuts and or sprinkles. Dust the tops of the cannoli's with powerdered sugar. Serve immediately.
In one pan, boil the barley for 30 minutes. In another, boil green and red lentils for 30 minutes. Drain both barley and lentils well and reserve separately. Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract. Saute for three minutes or so; then reserve in a bowl. Chop onion and mushrooms fine or pop them in the food processor. Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef. Cook for 2 or 3 minutes. Then add lentils and the oat/barley mixture. Mix up this lot well. Gradually add vegetable stock till the mixture has a slightly juicy consistency -. but not too watery! This can be trial-and-error. I find that roughly 300 ml works for me. But I always make up about 500 ml, just in case. You can also splash in a little extra olive oil if you think it is needed. Mix in spices, whiskey, juice, and Worcestershire sauce?. and do a bit of a taste test. Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently. Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F. Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out. Cook this for about an hour or an hour and a quarter. Times may vary greatly. Refrigerates or freezes well. Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.
Remove the sheets of puff pastry from the box, let thaw. Preheat oven to 350 . Lightly grease a 9x13" cookie sheet. Unfold one sheet of puff pastry, roll lightly with a rolling pin until the sheet is a bit bigger than the cookie sheet. Be careful not to tear the sheet. Flour isn't necessary when rolling puff pastry. Place the sheet of puff pastry on the cookie sheet. With a mixer blend sugar, room temperature cream cheese and vanilla together on medium speed until creamy Spread over the pastry sheet, leaving the outer inch or so uncovered. Roll out the second sheet of pastry to roughly equal the size of the first sheet,then lay it on top. Tuck the bottom edge up and under, then pinch the sides firmly all the way around with your fingers. Beat the egg white until foamy-about I minute on medium speed, Brush the crust with the egg white, then sprinkle on CINNAMON-SUGAR and nuts If desired. Bake in preheated 350' oven for 25-30 minutes, until the pastry crust is puffy, golden brown and flaky. Remove from oven and cool for at least 15 minutes before serving. The pastry will lose some of its puffiness as it cools.
Preheat oven to 350°F Lightly grease a cookie sheet with an edge. Combine the first 4 ingredients. Mix until the dough is firm enough to roll. Roll out 3/4 of the dough to fit the base of the cookie sheet. The remainder of the dough will be used to make the lattice. Spread a layer of jam on the dough then sprinkle with cinnamon. Shape the leftover dough into long strands and make the lattice. Bake for 25 - 30 minutes, or until slightly brown. Let the squares cool completely before cutting.
Steam pork until well cooked. This will take 30-60 minutes depending on your steamer and the cut of meat so check for an internal temperature of 70C (155F) with a meat thermometer and remove at that temperature. Allow to rest 10-15 minutes at room temperature and then place in refrigerator a while to cool. While pork is cooling you can make the paste by adding all the paste ingredients one by one to a mortar and pestle and pounding until smooth. Set to one side. Mix fish sauce and oyster sauce in a small and then mix in the palm sugar until dissolved if using soft palm sugar, or otherwise just break solid palm sugar into a few pieces because it will dissolve later in the wok. Cut pork into cubes of around 1cm (1/2"). Deep fry the pork over moderate heat until nice and golden, remove and drain. Add a little of the left-over oil from deep frying to a wok over moderate heat and stir fry until golden in colour and fragant. Add sauce / sugar mix to wok and lightly stir once or twice until it has become sticky. Reduce heat, add pork and simmer a few minutes until coated. The meat will become tough if you leave it too long. Serve sprinkled with deep-fried shallots and coriander leaves.
Using a Large nonstick muffin tin press shredded potatoes into a large size muffin tin on the bottom and up the sides. Preheat oven 350 degrees place in oven for 10 minutes. Remove and let cool. Crack 12 eggs whisk add 1 brick of softened cream cheese, 3 cups shredded cheddar cheese & 1/2 lb finely diced cooked deli ham, . Pour egg mixture into all 12 simply potato baskets & bake at 350 degrees for 30 minutes until eggs are done. Using a tooth pick test when it comes out dry they are ready to serve. While baskets are cooking cook 12 strips of bacon place on papertowel pat dry then hang over a rack to bend into basket handles. When your Easter Egg Baskets are done remove from oven place 1 piece of bacon on each basket to look like a handle to a basket. Now just serve and enjoy! Yummy!
In a shallow glass container, combine 1 Tablepoon of oil, sugar, and half of the ginger. Add beef and turn to coat. Let stand for 15 minutes. In a bowl, combine the cornstarch, broth, soy sauce, sesame oil, vinegar and remaining ginger until blended. Set aside. In a large skillet or wok, brown beef in 1 Tablespoon of oil. Remove and keep warm. Add 1 more tablespoon of oil to the pan. Stir fry asparagus, red pepper and mushrooms for a minute or two. Add water chestnuts and onions; stir-fry for 1 minute. Add cornstarch mixture to the skillet. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve over hot rice. Garnish with sesame seeds.
On medium high heat place the butter in sauce pan and melt. Add flour and cook for few minutes. Do not brown. Add soup mix to coat. Mix in hot milk and bring to a low boil. Cook for aprox. 10-15 min, (stirring as to not get any lumps and doesn't stick to the bottom of the pot), or until you feel the noddles are cooked and sauce is thickened. If it gets to thick, add a bit more milk. Slice the eggs and combine with the sauce. We usually had this over toast or buns.
Preheat oven to 400 ° F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil or butter. In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter. Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.
Melt the shortening and chocolate in a bowl over hot water; cool slightly. Take off heat and using an electric mixer, blend in the sugar. Beat in eggs--one at a time beating for 1 minute after each addition. Add the vanilla. Add the flour, powder, and salt and mix well. Chill for 15 minutes as the dough will be very soft. Put the confectioners sugar in a shallow bowl so you can put the rolled balls in it. Roll dough into balls the size of a walnut and roll in the confectioners sugar. Bake in a 300 degree oven for 12-15 minutes. Should be soft to touch in oven; should be chewy when done.
Defrost 2.25 lbs of lean ground beef. add beef, salt, pepper, dried Oregano leaves, dried Parsley leaves and eggs into a bowl. Mix well. Cook 2 servings minute brown rice (about 1 cup uncooked.). Peel onion and grade with cheese grader on medium grade. Mix onion with beef, herbs and rice. Preheat oven to 350*f. Cover cookie sheet with foil, and spray with olive oil (i used the spray kind, but you can brush it on lightly if desired). Roll each meatball into golf ball size and place on cookie sheet (i could fit about 25-30 meatballs per sheet). Spray olive oil again over meatballs (you can lightly brush if desired). Salt moderately over meatballs. Place in oven for 20 minutes. Remove from oven, serve immediately. serve about 10 meatballs per serving.
Heat 1 tablespoon oil in a large skillet over medium-high heat, swirl to coat. Pour eggs into pan, and cook for 2 minutes, or until set, stirring once. Remove eggs from pan. Increase heat to high, and add remaining 2 tablespoons oil to pan. Add shallots, garlic, and chile, stir-fry for 1 minute. Add rice, and stir-fry for 3 minutes, or until lightly browned. Add cooked eggs, soy sauce, salt, and pepper, toss to combine. Top with radish, and herbs, and serve with lime. FOR THE SWEET SOY SAUCE: Combine soysauce and brown sugar in a sauce pan, and bring to a boil over medium heat. Simmer 2 minutes or until rediced to 1/4 cup.
Preheat oven to 350 degrees fahrenheit. Rub chicken pieces with whole garlic cloves. Discard the garlic cloves. In a large skillet, heat half of the olive oil for a few seconds. Brown chicken in olive oil lightly on both sides. Remove chicken pieces from pan and arrange, skin side down, in a baking dish. Pour the olive oil in the skillet and the remaining olive oil into same baking dish, making sure to coat chicken generously with the oil. Scatter the crushed garlic cloves all over the chicken. Season chicken with salt and pepper and sprinkle all over with the Italian seasoning. Cook in preheated oven about 25 minutes. turn chicken pieces over and tuck bay leaves in between the chicken pieces. Cook for 15-20 minutes or until chicken juices run clear. Serve chicken with the garlic cloves accompanied by rice or bread. Variation: You may add a little butter to the olive oil. Let butter melt in the pan and mix with the olive oil before browning the chicken. This makes for a richer (but higher calorie) dish.
Preheat oven to 325°. Pierce top of roast serveal times with a flork and place on a rack in a shallow roasting pan. Roast 1 hour and 45 minutes or until meat reaches 160°. Combine next 5 ingredients in a bowl. Brush pork with mixture every 10 minutes during last 30 minutes of cooking time. Remove roast to a serving platter and let stand at least 10 minutes. Pour water into roasting pan, stirring to combine with pan drippings. Bring to a boil over high heat. Slice roast and serve with pan drippings.
Saute onion and garlic in oil in skillet. Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture. When chicken is done, stir in pesto sauce, then add cream and parmesan cheese. Cook over medium heat until thickened. Drain cooked linguine and serve chicken and sauce over top. Sprinkle with additional Parmesan cheese, if desired.
Preheat oven to 300°F. Saute onions and garlic (in small amount of oil). Beat eggs in bowl, and then add all ingredients except Special K. Mix well, then add Special K last. Put in pan that is sprayed with cooking oil (I use 7x9 pan because I don't have a meatloaf pan but you could use either or even 8x8 would probably be great). Bake 1 hour. While Neatloaf cooks prepare sauce, whisking together all sauce ingredients in a bowl. Remove loaf from oven, pour sauce over the loaf and cook an additional 10 minutes. ENJOY!
Preheat your oven to 350°F Choose a baking dish that would hold 8 rolled enchiladas. Using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with salt and pepper. Pour about 1/4 cup of the mole Sauce into the bottom of the baking dish. To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one. Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese. Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
Slice cornbread in half, placing the baked sides up on a plate. Heat pan on medium, pouring or dropping oil or lard in once it's hot. Fry each piece on baked side first. Flip, fry on other side. Serve with warmed maple syrup.
Slice apples in half from top to bottom and scoop out the core using a knife or melon baller. If you have an apple corer, core the apples before cutting them in half. Place each apple cut side down on a small plate. Dab small dots of peanut butter on the back of the "ladybug" then top the peanut butter with a chocolate chip for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.