HumbleIntelligence/food-ner-1-Million huggingface dataset:
The above ingredients can be found in a lot of regular grocery stores. But you will find them in just about any Asian grocery store. There are imitation mirins out there, which are without alcohol they are fine but tend to be sweeter I would use less if buying these. Cover one side of tuna completely with sesame seeds and place steaks back in fridge. Combine all the other ingredients in a saucepan heat until blended and sugar has dissolved. Leave on low heat to keep warm. Heat some olive oil in a fry pan, place Tuna sesame seed side down cook for 4 minutes turn over and cook on the other side for a further 4 minutes. Tuna should be pink in the middle so vary cooking time for how thick the cut is. You can cook it all the way through if preferred, but the tuna will be a lot drier and tough. Serve tuna on plate with dipping sauce in separate small serving bowls. I served mine with spinach topped with a roasted sesame seed dressing. For a photo visit http://the-best-recipes.blogspot.com/.
Brown ground beef and onion till brown. Drain grease from the pan. Add flour, salt, garlic salt black pepper and mushrooms. Cook 5 minutes over medium heat, stirring constantly. Remove from heat. Stir in can of chicken soup, return to heat and simmer uncovered for 10 minutes. Stir in the sour cream and heat through. Serve over the hot cooked noodles and sprinkle with the parsley.
Combine the first five ingredients in the food processor and process until smooth. Serve with store-bought pita chips and sliced cucumber garnished with chopped roasted red pepper and Kalamata olives.
Line a cookie sheet with waxed paper; set it aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (The dough will look dry.) Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes. Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at the top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator.
Trim the cut ends of the brussel sprout, remove any outer leaves that fall off, and cut the sprouts in half lengthwise. Heat oil and in a large flat-bottomed skillet over medium-high heat. When the oil it hot, sprinkle salt and pepper in the oil and cover the bottom of the pan with the sprouts, cut side down. Don't worry if the sprouts touch, just get as many in as you can. Sprinkle the top of the sprouts with a little more salt and pepper and let them sizzle for approximately 5 minutes. Divide the butter and drop small amounts around the top of the pan. It will melt down over the sprouts. After another minute or two, check a sprout to see if it's browning nicely. If so, turn the sprouts over and allow the other sides to brown for another 5 minutes. Sprinkle the almonds over the sprouts and stir the pan to incorporate the nuts. Watch carefully to prevent the almonds from scorching. Roast for another 3-5 minutes, until the sprouts and almonds are toasty and crisp. Serve as is or sprinkle parmesan cheese over the top for a little extra goodness!
Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; saute 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.
In a saucepan, combine cinnamon, water & sugar. Bring to a boil, then turn heat to low & simmer for 20 minutes, before setting aside to cool. After tea has cooled, chill it in the refrigerator. To serve, remove cinnamon sticks & pour the cold tea into cups or glasses, then garnish with pine nuts.
Set aside 1/2 cup cookie crumbs for the topping. Mash bananas with fork in large bowl. Add egg, milk and oil; mix well. Stir in flour, sugar and baking powder just until moistened. Stir in remaining crushed cookies. Spoon mixture evenly into 12 medium muffin cups sprayed with cooking spray. Sprinkle each muffin with reserved crushed cookies. Bake at 400°F for 20 minutes or until toothpick inserted in centers come out clean.
Drain small amount of liquid off of beans. Cook bacon until done,crumble bacon. Drain grease from pan (reserving enough to fry onions). Fry chopped onion and bacon in grease until onions are soft. Mix with rest of ingredients. Bake in a greased baking dish for 1 hour at 3350F uncovered.
Combine flour, baking powder, baking soda, and salt. Mix remaining ingredients into flour mixture. Stir gently to blend. Preheat oven to 350 degrees. Spray 9 x 5 x 3 inch loaf pan. Pour in batter. Bake 50 minutes or till toothpick comes out clean. Cool 10 minutes and release from pan. Serve warm or cool.
Bring large pot of water to a boil. Meanwhile, in a food processor, make dressing: combine all dressing ingredients. Process until sun dried tomatoes are coarsely chopped. Transfer to small bowl and set aside. Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking. Cook until pasta is tender (about 11 min.) and drain well. Transfer to a large serving bowl. Add dressing to hot pasta and toss to coat. Let cool, stirring occasionally. Add tomatoes, mozzarella,basil, Parmesan, and olives. Season to taste with salt and pepper. Toss to mix and serve at room temperature.
In a medium saucepan, saute onion and garlic until onion is clear. Add next six ingredients and simmer for about 30 minute. Add the preserves and stir until dissolved. Let the sauce cool, then toss it in the blender. Blend until smooth. Stir in the yogurt.
Preheat oven to 350F. Mix cream cheese up in blender/food processor til softening occurs. Add the sugar, lemon juice, salt, water and tofu. Blend until it seems thouroughly processed. Put into your graham cracker crust; to make own just put crackers in a ziploc and crunch up with hand/fist/rolling pin. Then put crumbs in bowl with the Earth Balance spread (or your choice vegan butter) and then put in pie tin to spread around to make crust. Spin it around a bit to even out the wrinkles on the top. Don't know if that matters but works for me. Bake for about 45 minutes until top gets golden-brown skin, but be sure to check often. Cool to room temp and refrigerate. Can decorate with your choice of berries, whipped cream or whatever you like. WEIGHT WATCHERS POINTS: 62 in its entirety, if you make 8 servings, I round it from 7. 6 to 8 points per serving.
Blend cream cheese and butter together. Add flour and mix. Chill for at least 30 minutes. Divide into 24 balls and press into miniature muffin tins, pushing dough up the sides. Spoon filling into pastry shells. Bake at 325 degrees Fahrenheit for 25 minutes.
In a large skillet, heat oil over medium low heat; cook onions, stirring frequently, for about 20 minutes until tender and golden. Add brussels sprouts and 1/4 cup of water; increase heat to high, cover and cook for 5 minutes. Stir in maple syrup; cook, uncovered and stirring, for 5 to 10 minutes or until liquid has evaporated and brussels sprouts are tender and coated. Season with salt and pepper to taste.
Season beef and dredge with flour. Heat 3 tbsp oil in Dutch oven and brown beef. Add red wine and 1 cup water to pot and simmer for 15 minutes. Heat remaining oil in frying pan and cook onions until caramelized. Add garlic and saute until for 2 minutes stirring constantly. Next add Marsala wine to onions and deglaze pan for one minute. Add onion mixture to Dutch oven with beef and mix well. Add remaining water and ingredients. Cover and simmer on low for 1 hour. Uncover and simmer for 30 minutes.
Mix all ingredients together. Store in an air-tight container. Use two or three Tbsp of mix per cup of boiling water.
First: Please read the introduction. Slice the potatoes into 1/8 inch slice. Place in bowl and cover with cold water. Let soak for at least an hour. Drain well and pat dry. Heat oven to 300°F. Using 1 T of the butter coat the bottom and sides of a 10 inch, 2" deep casserole. Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter. Repeat to use all the potatoes, finishing the top with cheese and the last of the butter. Heat the cream, VERY GENTLY, until butter begins to appear. Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed. Bake for 1 1/2 hours until top is lightly browned. The cream should have absorbed into the potatoes, which should be tender, not mushy. Remove from oven and let sit for 10 minutes, loosely covered.
Heat 1 1/2 teaspoons oil in a Dutch oven over med-high heat. Decrease heat to medium. Add half the chicken and season with half the salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, 5-8 minutes. Transfer to a plate. Repeat with another 1 1/2 teaspoons oil, remaining chicken and salt and pepper; transfer to plate and set aside. Add another 1 1/2 teaspoons oil to the pot. Add mushrooms and cook, stirring until they begin to soften and give off liquid, 3-5 minutes. Add the remaining 1 1/2 teaspoon oil and onions. Cook, stirring and reducing heat as necessary to keep them from burning, until the onions soften and start to turn golden, 10-15 minutes. Add flour and garlic to the pot and cook, stirring for 1 minute. Pour in Marsala and cook, stirring for 1 minute more. Add broth and bring to a simmer. Reduce the heat to low, cover and cook, stirring often, until thickened, about 5 minutes. Add vinegar and the reserved chicken, along with any juice. Return to a simmer. Season with additional salt and pepper, if needed.
Prepare batter for cake mix according to package directions; turn into greased and floured 9 x 13 pan. Dump the chopped rhubarb on top of the cake batter. Sprinkle the sugar on the top of the rhubarb. Pour the heavy cream over the sugar. Bake at 350°F for 50-60 minutes, until cake springs back when lightly touched.
Grease and flour 2 round cake pans. Preheat oven to 350. In a large mixing bowl, beat together cake ingredients on low for 1 minute, scraping sides of bowl occasionally. Increase mixing speed to medium high and beat for 2 minutes more. Pour batter into cake pans and bake for 25-30 minutes, or until they test done. Remove from oven and cool completely. While cooling, prepare Ganache:. Put all ganache ingredients in 2 cup glass measuring cup. Cook on 50% power in microwave for 2-3 minutes, stirring well after each minute until chocolate is completely melted and mixture is smooth. Cover tightly and let sit for 3-4 hours or until it reaches spreading consistency. If it gets too thick, place in a pan of hot water over medium heat and stir until softens. To make filling:. Place butter and cream cheese in mixing bowl. Cream together until smooth and fluffy. Add candy, sugar, flavoring (or schnapps) and about 2 Tbs milk. Beat, adding additional milk until mixture is fluffy. When cakes are cool, layer them with the filling between layers, reserving about 1/2 cup of the filling for garnish, if you wish. Frost layers with cooled ganache. Pipe remaining filling on top of cake, or just sprinkle with crushed candy canes. Refrigerate to set ganache.
Combine yogurt, lemon juice, 2 t cumin, cinnamon, cayenne, black pepper, ginger, and chicken in a large bowl. Refrigerate for 1 hour. Thread chicken onto soaked skewers. Grill until pink is gone on high heat, about 10 minutes each side. Set chicken aside. In a large heavy skillet, melt butter and saute garlic and jalepeno for 1 minute over medium heat. Season with 2 t cumin and paprika. Stir in tomato sauce and cream, simmer on low for 20 minutes. Add grilled chicken, simmer for 10 additional minutes. Salt to taste, and garnish with chopped cilantro.
Mix coffee, orange peel, ginger, and cinnamon. Put in coffee filter. Brew according to directions for your coffee maker. Pour into mugs. Place cinnamon stick in each mug. Put a dollop of whipped cream on top.
Brown ground beef, drain. Add cream of mushroom soup, sliced mushrooms, brown gravy mix and water. stir until heated through. Keep adding a little bit of water until you get the consistency you want. (I don't like mine too runny!). Stir in sour cream at the end. Serve over egg noodles. Enjoy!
Preheat to 400F. Place salmon on baking sheet sprayed with cooking spray. Roast salmon 10 minutes. Remove from oven. Salmon does not have to be cooked through. Discard skin. Cut salmon into bite-size pieces. Set aside. In medium-size pot sprayed with cooking spray, saute bell pepper 2 to 3 minutes. Add peas, potatoes, dill, half-and-half and 3/4 cup chicken broth. Simmer until peas are warmed, 5 minutes. In a cup, stir together remaining 1/4 cup broth and flour. Stir into pea mixture and cook until slightly thickened, 2 minutes. Stir in salmon, scallions, salt, pepper and hot pepper sauce. Pour into 2 1/2-quart casserole dish. Arrange crescent rolls around inside edge of dish, leaving center clear. Bake in oven until biscuits are browned, 10 minutes.
In a saucepan, combine the corn syrup, water and vanilla seeds and bring to a boil. Add the chocolate and whisk over moderate heat until melted. Transfer to a blender and let cool for 5 minutes. Add the condensed milk, the half & half, the heavy cream and blend. Pour the mixture into a bowl and stir in the whiskey or vodka. Blend the mixture again in batches for 30 seconds. Refrigerate overnight before serving. For gift giving, pour the liqueur into simple long-necked glass bottles with a cork or plug. It will keep refrigerated for up to 2 weeks.
Melt butter in a small skillet. Stir in flour to make a paste. Gradually add chicken broth and milk. While stirring, cook until mixture thickens. Stir in Cheddar cheese and 2 tablespoons Parmesan cheese salt and pepper. Stir until cheese melts. Place cooked asparagus in an oven proof baking plate. Pour cheese sauce over asparagus. Sprinkle with remaining 1 tablespoon Parmesan. Place under broiler, and broil until surface is lightly browned.
Cream butter and sugar with an electric mixer on medium speed until well blended. Add egg. Gradually stir in the flour and hazelnuts on low speed; mix until well blended. Divide dough in half and form 2 logs. Chill the logs, wrapped in foil, for at least 1 hour. Cut each log into 1/4-inch thick rounds and arrange the rounds 2 inches apart on the baking sheets. Bake at 175°C (350° F) until the edges of the cookies are golden brown, about 10-15 minutes. Let cool completely. Place Nutella between the two bottom sides of the cooled cookies. Press gently till filling has spread to edge of cookies.
Prehat oven to 350 degrees. Spray a cooke sheet with cooking spray. In a large bowl mix all of the loaf ingredients well. Shape into a loaf on cookie sheet. Bake@ 350 degrees for 1 1/2 hours.
Rinse rice several times. Cook rice in rice cooker or put rice in medium sauce pan along with 2 1/2 cups of water. Bring to a boil, then simmer with the pan covered about 15 to 20 minutes or until the rice is firm, but not mushy. Pour out any remaining water (if any) and set aside. Beat the eggs, yogurt, saffron water, and oil together. It should look like a creamy yellow sauce. Add rice and stir until all rice is coated with sauce. Turn into a 2 quart greased pyrex bowl or a 9 x 9 glass baking dish. Bake at 400 degrees for 40 minutes. Let cool about 10 minutes. Loosen sides and invert onto serving dish. The outside will be a nice brown. Garnish with green and red grapes or lettuce or anything else you might wish.
Spice Blend (Emeril's Original Essence): Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months. Slice the zucchini lengthwise into very thin strips, like pasta. Discard the center seedy pieces and separate the slices. Season the halibut lightly on both sides with Emeril's Essence. In a large skillet, heat the olive oil over medium-high heat. Add the halibut and cook until just cooked through, 1 1/2 to 2 minutes per side. Remove from the heat. In a large skillet, heat the extra virgin olive oil over high heat. Add the garlic, red pepper flakes, and lemon zest, and cook, stirring, until fragrant, 30 seconds. Add the zucchini and green onions and cook, tossing, until the zucchini is just barley wilted, about 3 minutes. Add the white wine and bring to a boil. Add the stock and bring to a simmer while tossing. Add the tomatoes and remove from heat. Add the herbs and pine nuts and toss again. Season with salt and pepper to taste. Divide the zucchini 'pasta' among 4 shallow pasta bowls or large plates. Arrange the fish on top and sprinkle each portion with 2 tablespoons of the cheese. Serve immediately.
Put flour in abowl, sifted if you like, add salt. In a cup dissolve the yeast in water or milk and in another cup mix the eggs, sugar, rum, vanilla essence, lemon or orange peel. Healt milk, melt fat. Add hot milk to the flour, stir and add the mixture of eggs, sugar, rum and aromas. Stir again, add dissolved yeast and fat and stir into a medium thick dough. Knead until it is elastic inside and smooth on the outside. Make sure the dough does not stick to the bowl and that it is not too hard. Cover the dough with a PVC sheet and leave to rise. Dough should always rise at room temperature. With rising the quantity of the dough should double. Knead it once and roll it out and spread it with the filling. Filling: Melt honey in tepid milk, and then add one half of walnuts, sugar, eggs, aromas, spices and rum. Spread the filling on the rolled-out dough and sprinkle with the other half of walnuts. The temperature of the filling should be equal to that of the dough. Roll tightly, put in a mould, prick and leave to rise. Before baking, coat with a thin layer of milk and egg mixture - make sure the holes are not stopped. Bake 50 minutes at 190°C.
Beat egg, butter and sugar. Add vanilla and salt. Beat well. Then add raisins. Bake in uncooked tart shells in 350°F oven until brown.
Preheat oven to 450°. In a baking dish combine broccoli, olive oil, garlic, salt and pepper. Roast broccoli about 20 minutes, until broccoli is browned and tender. Enjoy.
In a mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400F for 20 minutes.
Mix together flour, salt, sugar and baking powder. Add shortening, ensuring it is mixed well into flour mixture. Mix together milk and water and add to flour mixture. Knead well - but DON'T OVERKNEAD or your bannock will be heavy and tough. Place dough in square 5 quart pan or cookie sheet, use hands to spread dough out on pan or sheet - approx 1 inch thick. Prick bannock with fork throughout. Bake at 425 degrees F for approx 45 minutes or until golden brown. Remove from oven and let cool. if you are going to eat it hot, break pieces, add butter or your favorite topping. or:. if you are going to pan-fry: cut into square pieces or roll small amounts of dough into pizza like shapes - approximately 1/2 inch thick. heat cooking oil or shortening over medium heat. cook until both sides are golden brown. once done, place on paper towels to absorb some of the oil. add toppings of choice. This recipe makes a large bannock or a couple dozen fry bread. enjoy!
You will also need 1 empty 25oz. plastic bottle. Build a mound of dirt up around the bottle, keeping the top open. Combine the soap and food coloring in the bottle. Add vinegar and pour in water almost to the top. Here's the amazing part! -- In a large spoon blend the baking soda with a little tap water to moisten it and then quickly pour into the bottle. The contents will erupt out of the bottle just like a volcano. The kids will want to see this more than once so be prepared :).
Peel cucumber, if desired, and cut into a small dice. Mix cucumber with tomatoes, onion, jicama and parsley. Add oil, lemon juice and salt and pepper to taste. Serve cold or at room temperature. *note,cut the vegetables no larger than 1/2 inch dice. If you're making the salad more than a few hours ahead, don't add the salt until ready to serve or it will make the vegetables watery.
Preheat oven to 425'F. Lightly grease your muffin tin(s). In a med. size bowl with a hand mixer whip up the water and the flax seed meal. In about a couple of minutes this should become a thick and creamy liquid. In a large bowl combine the oat bran, flour, brown sugar, baking powder, cinnamon and salt. Set aside. In a small bowl mix the flax seed mixture, milk and oil. Stir in the walnuts if using and then add to the dry ingredients until just combined, don't over mix! Fill your prepared muffin cups less then half full, then put a dab of your jam on top of the batter, then put more batter until the muffin cup is 2/3 full. Bake for 15-20 minutes, depending on how your oven is. I used a skewer to test the side to see if it was done. I didn't put it down the middle as the jam is there. Cool the muffins in the tin for about 3 minutes, then remove to a rack to a wire cool. Bon Appetit!
Heat the oil in a skillet over medium high heat, saute onion, garlic and green onions for 2 minutes. Add the chicken or turkey and cook for about 3-4 minutes. Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes. Add remaining ingredients and simmer for another 5 minutes. Pour sauce over heated spaghetti squash and serve.
First put the lettuce in the bowl. Then add the green pepper and tomatoes Then add your cheese and mix the salad so you can get a little taste of everything. add the salad dressing and enjoy your meal.
Combine all ingredients in a bowl & mix together. Divide into two crusts. You can use, refrigerate or freeze them. Enjoy!
Put vegetables (except cilantro and green onions) of your choice and whichever broth you are using in a medium saucepan and bring to a boil. Break up packaged noodles and add to the boiling broth - reduce heat and simmer for 1 minute. Add thinly sliced cooked beef, pork,, chicken or shrimp. Add the sesame seed oil, ginger if using and soy sauce to taste. Cook 1 minute more. Taste the broth and add some of the seasoning packet until you are happy with the taste. Empty the contents of the saucepan in to a bowl and sprinkle with cilantro (if using) and green onions. I like to add a hardboiled egg that has been quartered. Slurp and enjoy!
Mix all together in freezer bag. Mark and freeze. Mealtime: Defrost and cook in marinade in frying pan or grill. Serve with steamed veggies and rice.
Using vegetable peeler, peel thin strips from zucchini. Combine zucchini and red pepper in large bowl. Add dressing, toss lightly. Mint Dressing:. Combine all ingredients for dressing in jar; shake well.
Mix marinade ingredients in plastic bag. Add pork cubes. Toss to thoroughly coat. Marinate a minimum of 30 min at room temp or much longer in the fridge. Turn occaisionally. Thread on skewers. Broil or grill 6 minutes per side, turning once. Serve with rice or pita pockets & tzatziki sauce.
Heat oil in a dutch oven. Saute onions, peppers and garlic, stirring often, until soft. Add remaining ingredients and bring to a boil. Reduce heat and simmer gently, uncovered, for 20 minutes, stirring often. Makes about 4 cups (enough for two 15" pizzas). I usually make one pizza and freeze the other half for next time.