HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place bread in a large bowl and let sit overnight. Preheat oven to 350°. Saute onions and celery in butter or margarine tender. Pour over bread and toss with hands to mix. Add chicken broth and mix with hands again. Add salt and pepper to taste. Add eggs and celery seed and mix thoroughly. Form into 2" balls and put in a baking dish. Bake for about 45 minutes or until golden brown.
Use a 6-quart slow cooker. Season roast well with salt and pepper; place the meat in the insert. In a small mixing bowl, combine the bbq sauce and the salad dressing mix. Pour this sauce evenly over the top of the roast. Cover and cook on LOW for 10-12 hours, or on HIGH for about 6 hours. Shred the meat completely between two forks and serve over hot rice, or you can pile the meat into hamburger buns and eat as a bbq sandwich.
Peel the skin off the tomatillos and they should feel sticky, wash until it doesn't feel sticky and does not have anymore dirt on it; cut in half or quarter. Trim the stem of the pepper and cut in half. Cut all of the stems off the cilantro and wash so there are *no* bad leaves on them. Peel and score the clove of garlic. Put the tomatillo, garlic and pepper halves in a pot of water (doesn't matter how big, just make sire they have some room). Let the water boil for about five minutes in medium-high water, and wait till the tomatillos color turns a bit yellowish. Once boiled, move the tomatillos, garlic and peppers into a food processor with about 1/2 of a cup of the hot-water (you can eye-ball it) and mix with the lemon juice and cilantro. Blend until they are all mixed up and at the point between course and smooth. Move to a container and let cool (optional, but I recommend it). Put on anything and enjoy!
Heat oven to 425. Spray 13 x 9 inch pan with cooking spray. In shallow dish, mix Bisquick mix and pepper. In another shallow dish, pour ranch dressing. Coat chicken with dressing and then coat with Bisquick mixture, pressing so coating sticks to chicken. Place in pan and drizzle with butter. Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170 F).
Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top. Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly. Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.
Peel and core the quince, reserving both. Using a very sharp knife, cut the quince into thin matchsticks. Set aside. Combine the quince cores and peels in a medium heavy saucepan. Add 2 cups cold water, the wine, and 1 cinnamon stick. Place over medium-high heat and bring to a boil. Lower the heat to a simmer and simmer for 30 minutes. Remove from the heat and strain through a fine sieve, discarding the solids. Place the liquid in a large heavy saucepan. Add the reserved quince along with the sugar and remaining cinnamon stick. Place over medium heat and bring to a boil. Lower the heat and simmer, stirring and skimming frequently, for about 2 hours, or until the liquid has become syrupy and the fruit has turned a deep amber color. Remove from the heat and set aside to cool. When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.
Slice the tomatoes and cucumber in thin slices; arrange on salad plates alternating cucumber and tomatoes. In a small dish, combine the vinegar, oil and sugar; drizzle over sliced tomatoes and cucumber; sprinkle with fresh basil. Can be served immediately or refrigerate for 30 minutes prior to serving.
1) In stock pot, bring water to boil and then preheat the over to 375 degrees F. 2) Slice potatoes 1/4" thick; I prefer them with the skins on. (Can be completed ahead of time). 3) Shred all your cheeses and combine, mixing well. Set aside about 1/3 of a cup for topping. (This can be done earlier in the day.). 4) Parboil sliced potatoes for 1-2 minutes. They should just be slightly tender. Remove and drain on towel Let them completely dry. (This can be done ahead of time.). 5) In small saucepan, combine flour and butter over low heat and make a roux. Then add cream and continue heating on low heat, stirring gently. 6) Once the cream is warm, but not boiling, add the cheese in small quantities until all the cheese is melted and incorporated. Add salt, pepper, and paprika. Continue heating until the sauce thickens. 6) In a greased 9x9 glass roasting dish, layer potatoes in the bottom, about two layers tall. Pour part of the cheese mixture over this layer. Repeat until all the sauce and potatoes are used. 7) Top the potatoes with the 1/3c. of cheese mixture. 8) Bake, uncovered, for 45 minutes. If the top isn't thoroughly browned after the 45 minutes, increase the temperature to 450 degrees F. and bake until golden brown OR place under the broiler. If you broil them, watch them closely so they don't burn! 9) Let them cool before serving. Just one note, cheddar cheese is fairly high in oil, so after cooking you can remove some of the excess released from the cooking process fat with a spoon.
Pour the broth into a saucepan and bring to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo and transfer to a large wide bowl. Set aside to cool completely. Meanwhile, mix the vinegar, lemon juice, honey, salt, pepper and oil in a blender; pour over pasta and mix well. Add tomatoes, onion, basil and mint; stir well. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Steam duck for 30 minutes. Remove and cool. Mix rice with shrimps, salt, 1 Tbsp. of soy sauce, sesame oil, Chinese wine, pepper and scallions. Stuff duck with mixture and sew up cavity with thread. Place in casserole with water and simmer for 30 minutes or until tender. Remove and reserve liquid. In a clean wok add soy sauce, sugar, sherry and 4 Tbsp. of broth and simmer until thick. Add duck and glaze all over. Serve hot.
In a large saucepan or Dutch oven, saute the peppers, onion and garlic in oil until tender. Add the tomatoes, water, broth, rice, wine or additional chicken broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Stir in the shrimp and cod; cover and simmer for 2-4 minutes or until shrimp turn pink and fish flakes easily with a fork.
Grind tomato in food processor or blender until smooth. Heat oil in a large skillet. Add onion and red pepper and cook over medium heat until onion is soft, about 10 minutes. Add ground tomato and herring and continue to cook for 10 minutes. Add greens and simmer over medium-low heat 15 minutes more, covered.
In a mixing bowl, add the apple, onion, poultry seasoning, salt, pepper, and apple juice; stir to mix until well blended. Add ground chicken; combine. Shape mixture into 4 patties. Place patties on a well oiled grill rack. Grill over medium heat for 14-20 minutes or until no longer pink; turn once during grilling. Spread bottom part of bun with honey mustard; top with lettuce leaf and chicken patty; add more mustard if desired and cover with top part of bun.
Preheat oven to 400°F. In a saucepan melt butter; stir in flour and milk and season with salt and cayenne pepper. Stir in cheese until cheese melts and sauce thickens; then remove from heat. When cool, beat egg yolks into sauce. Beat egg whites until stiff; fold into sauce. Pour into baking dish. Bake for 30 minutes. Test with a knife.
Boil the beef broth. Add cayenne pepper, garlic powder, small onion, and tomato sauce. Add 1 lb hamburger broken up. Let hamburger cook through. Add mixed vegetables and egg noodles. Cook on medium until egg noodles are done. Enjoy!
1. Measure out the flour that you'll need for your recipe. 2. For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin. Put the cup of flour (minus the two tablespoons) into a sifter set over a bowl. 3. Replace the two tablespoons of flour that you removed with two tablespoons of cornstarch. 4. Sift the flour and cornstarch together. Sift it again, and again and again. The cornstarch and flour need to be well incorporated and the flour aerated. Sift the flour and cornstarch mixture about five times. And now you have cake flour!
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Remove chicken; set aside. Heat remaining 1 tablespoon oil in skillet. Add onion and garlic; cook and stir 4 minutes or until softened. Add water; bring to boil, stirring to release browned bits from bottom of skillet. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes. Place broccoli and chicken over rice; cover. Cook 5 minutes longer or until broccoli and chicken are heated through. Sprinkle cheese over top; cover. Remove from heat. Let stand 5 minutes or until cheese is melted.
Pasta -- Cook the pasta according to directions. When it is done, just drain reserving 1 cup of the pasta water and return the pasta to the pot. NOTE: Whole wheat pasta does make a difference in this dish. Sauce -- In a large sauce pan, add the butter and saute the onions for about 5 minutes until soft but not caramelized. Then add in the zucchini and cook another few minutes. They take just minutes to cook. Then add the walnuts, cream, parsley, rosemary, salt and pepper. Combine -- Add the pasta to the sauce along with the parmesan and some of the pasta water and toss well. Garnish with some extra parmesan if you want. ENJOY!
Marinate the tuna steak with balsamic vinegar, salt and pepper. Place the fish, in a large skillet coated with nonstick cooking spray. Cook on both sides over medium-high heat until the fish is seared on the outside but still pink in the center. Cut seared tuna on the bias into 1/2-inch-thick slices. Dressing: mix the vinegar, chili sauce and oil. In a bowl, place the salad mix, bean sprouts and serve the tuna fillets on top. Sprinkle with the peanuts. Add the dressing and serve.
Preheat oven to 375 degrees F. In a skillet melt 2 tablespoons butter and saute the mushrooms and onions until soft; remove from pan and set aside. Melt the remaining 3 tablespoons butter and stir in 2 tablespoons flour; cook over medium heat for 1 to 2 minutes to make a roux, stirring constantly (the flour should turn a nice golden color, but be careful not to burn). Add chicken broth and garlic and cook over low heat for 1 minute. Stir in the sherry and 3/4 of the Parmesan cheese; add the sauteed onions/mushrooms and stir until cheese melts, then stir in the cream or half and half. Combine the sauce, cooked and cut-up chicken or turkey, and cooked spaghetti noodles in a large bowl, then spread the mixture into a lightly-buttered/oiled large casserole. Bake for 30 minutes or until the top begins to brown; combine the remaining Parmesan with the bread crumbs, then sprinkle it over the casserole and bake for 5 minutes longer. Adapted from a post by peggy at Gail's Recipe Swap, who got it from Gourmet Magazine. Pat-NoCal's notes: This is delicious. I didn't have pimientos so I sauteed some red bell pepper with the mushrooms. Recipe is easily halved. Next time I might use slightly less spaghetti for better sauce coverage. nlb's notes to Peggy: I made your Turkey Tetrazzini tonight and it was absolutely wonderful. I only tweaked this recipe a teensy bit by putting one smashed clove of garlic in the sauce, using roasted red peppers, and medium egg noodles instead of spaghetti. I used the Madeira too and it adds a great dimension to this delicious sauce.
Spread cream cheese on bottom of casserole dish. Sprinkle diced onions (optional). Pour Skyline chili over onions (opt.) and cream cheese. Cover with cheddar cheese. Conventional oven: Heat at 350 degrees until cheese is bubbling but not brown, about 10 minutes. Microwave oven: Heat on high for 2 minutes or until cheese is melted. Serve warm with Corn chips or Fritos corn chips.
In a large mixing bowl marinate the mahimahi fingers in the seafood soy sauce marinade for 10 minutes. Drain, dip the fish pieces into the nuts to coat. In a wok or deep heavy kettle heat 3 inches of oil on medium high heat. Fry fingers a few at a time until golden. Drain on paper towels and serve with tropical marinade.
Preheat oven to 350°F Blend together the yogurt, preserves, and mustard. Spoon the mixture over the chicken breasts and bake, uncovered, for 45 minutes.
Preheat oven to 325° and butter 2 baking sheets. Beat sugar and butter. Add eggs 1 at a time, beating well. Add orange peel and vanilla; beat. Add dry ingredients to butter mixture, mixing until just incorporated. Divide dough into 2 parts. Form into logs and flatten to 1 1/2-inch thick with lightly-floured hands on baking sheets. Bake until firm, about 30 to 35 minutes. Cool 15 minutes. Using serrated knife, cut into 1/2-inch slices. Return to the oven and bake on both sides until golden (about another 8 minutes per side). Cool.
Combine cocoa powder, corn starch, salt in a 1 quart saucepan. Add just enough soy milk to make a smooth paste. Gradually stir in rest of the soy milk and agave nectar or honey. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and stir in vanilla. Pour into serving dishes and chill. Serves 4.
Into a really large mixing bowl, combine the mayonnaise, chutney, curry, lime peel, juice, and salt (if there are fruit chunks in the chutney slice them thin as possible). Blend well then gently fold in remaining ingredients; chill 4 to 6 hours. This can be prepared the night before--just be sure to toss again before serving. Serve on crisp chilled salad greens.
Roast white sesame in a non-sticky pan slightly. Shift them often, sesame tends to burn easily. Put white sesame, walnuts and caster sugar into a food processor and beat them into powder mix. Heat up the butter gently to liquid then remove from cook. Mix flour and soda, use a sifter if you want, I normally do. Add flour mix into the butter, then add in white sesame walnut, and add in black sesame in last. Mix everything well, and then add in 1/4 amount of the egg white Mix everything in a big bow with your hand, add in egg white in small amount till you form a moist dough. Put your dough on a large kitch foil and shape it into a strip. Leave the dough strip in freezer for at least 1 hour to become hard and frozen. Cut the strips into small pieces, each about 0.8cm thick, line them up on a baking sheet with small gap between each other. Preheat oven to 165C, bake for 20 minutes, and then turn off the oven. Important, do NOT take the biscuits out after 20 minutes, leave them in the oven for 10 more minutes to make sure the biscuits are going to be crunchy. Enjoy your biscuits when they are warm, but they also brilliant when they are cold. They can be kept for 2-3 days, but often gone in an afternoon :).
Coat a rimmed baking sheet with nonstick cooking spray. Place fillets, skin side down, on baking sheet. In a small bowl, whisk together orange juice, oil and vinegar; pour evenly over fillets. Sprinkle fillets with seasoning; cover and let stand 20 minutes. Preheat broiler to high. Remove cover from fillets; broil 5-6 minutes or until fish flakes easily with a fork. Transfer to a platter and serve.
Bake sweet potatoes inside oven for about 45 minutes at 350 degrees. Once very fork tender, peel and scoop out potaotes after they have cooled. Leave oven turned on for cake. Grease 13x9x2" baking pan. Mix all dry ingredients into large mixing bowl: flour, baking powder, baking soda, salt, cinnamon, nutmeg. In a seperate bowl, mix sweet potatoes, sugar, eggs, oil, vanilla. Combine wet ingredients to your dry ingredients and mix until all constistency is smooth with out lumps. Pour into battered pan, bake for about 25-30 minutes. Allow to cool for 20 minutes before serving. In seperate bowl, whip one cup of heavy cream and 2 T powder sugar and nutmeg until thick consistency. Place in refrigerator. Serve with cake after it cools.
Mix together the mayonnaise, mustard, honey and lemon juice. Coarsely grate the carrots and put into salad bowl. Peel the peaches/nectarines, cut into cubes and add to bowl. Add the raisins/cranberries Pour the dressing over the salad. Decorate with almonds and serve.
Mash berries with a fork. You should have 1/4 cup mashed berries. Set aside. Whip cream with sugar to soft peaks. Add mashed berries and continue whipping until stiff peaks. Use immediately or refrigerate one hour.
Beat egg whites until frothy, then gradually beat in sugar. Mix the mango puree with cream, then fold in egg whites. Churn and freeze by hand or with an ice-cream maker. As a variation, replace the cream with yogurt (you may need a little extra sugar). Another variation is to omit the egg whites; replace the mango puree with 1 pound of seeded, peeled papaya and the juice of one lime. Puree with one cup sugar, blend in the cream, and churn and freeze.
Combine ketchup, brown sugar, dry mustard. Remove and reserve 4 tablespoons for topping. To remaining ketchup mixture, add worcestershire sauce, garlic powder, onion, salt, pepper and egg. Blend well; then add green pepper and wheat chex. Add ground beef and mix well. Shape into loaf in shallow pan. Bake at 350 degrees for 50 minutes. Pour reserved 4 Tbsp. of topping over meatloaf and bake 15 minutes longer.
Fill 1 (5 quart) soup pot about half full of water. Stir into the water the Ro*Tel, cut sausage, beans, and boullion cubes. Bring to a rolling boil and then reduce to a simmer. Cover pot and let simmer about 3 hours until beans are soft enough to be mashed with a fork. When beans are soft and done, add the cut carrots, cut celery, chopped cabbage, and chopped onion. Do NOT add the noodles at this time. Add enough water to almost fill pot to the top. Stir and cover and bring to a simmer. Let simmer for about 30 to 45 minutes or so, until veggies are soft. Now turn fire off and add the noodles. Stir and cover pot and let set for about 30 to 45 minutes. Do NOT boil the noodles or they will be mushy. Stir occasionally to make sure beans are not sticking. That's it. Ready to eat. This is one soup you will really enjoy!
Prepare taco meat per package directions, set aside. Prepare taco rice per package directions, set aside. Heat 12 tortillas, (one at a time) in a skillet until browned on both sides to your liking, set aside. Pre heat oven to 350 F. Spray the bottom of a large casserole dish with cooking spray. Place taco meat, cooked rice, 1/4 cup green onion, 1/4 cup cilantro, 1 cup cheese, and half of the can of enchilada sauce in a large bowl and mix well to combine. Spoon mixture into tortillas, one at a time and roll each one up. Place in a single layer, seam side down in casserole dish. Top with remaining enchilada sauce, cheese, green onions and cilantro. Bake uncovered at 350 for 25 minutes.
In a large bowl, mix all ingredients except blue cheese. Make sure salt and pepper are distributed evenly throughout the mixture. Divide beef mixture into 4 sections (these will eventually become 4 burgers). Take approximately 2/3rds of a single section, form into a burger shape, and use your thumb to form a deep imprint in the middle. Fill imprint with 1/4 of the blue cheese. Take the remaining 1/3rd of the beef mixture from that section and cover the blue-cheese filled imprint in the burger, flattening around the edges to ensure that the ground beef stays together and the blue cheese does not leak out. Repeat and then grill burgers to desired doneness. Place grilled burger on bun and top with more crumbled blue cheese if desired. Watch out when you bite into the burger - the blue cheese will be hot!
Remove skin from chicken. Pat dry with paper towel. Brush with cooking oil. Brown under broiler. Place in small roaster. Stir remaining 7 ingredients together in bowl. Pour over chicken, cover. Cook in 350 degree oven for about 1 to 1 1/2 hours until tender.
To make crust: combine salt and flour. Cut butter into flour with fingers until it resembles coarse corn meal. Sprinkle on cold water and stir until dough sticks together. Form dough into a ball and refrigerate for 15-30 minutes. Do not over-chill! To make Filling: Mix together the filling ingredients in a large bowl. Preheat oven to 375°F. Cut the ball of dough into 6 pieces. Roll out each piece about 1/8 inch thick and Cut a 9 inch circle out of each piece. Put 1/6 of the filling in the middle of each pastry circle. Pull one edge over the filling to make a half-circle. Seal the edges together like a turnover. Turn the edges over and press with a fork to double-seal. Cut slits in the top of the pasties so that steam can escape. BAke for 15 minutes, then reduce heat to 350 F and bake for another 15-20 minutes until lightly golden. Remove from oven, and allow the pasties rest for 5 minutes before serving.
In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain. Remove all but 2 tablespoons bacon fat. Saute onion, celery, chiles, and garlic for 5 minutes or until limp. Add chicken broth and potatoes to the soup pot. Cover and simmer over medium-low heat for 15 minutes, or until potatoes are tender. Transfer soup to blender, and puree until smooth. Put pureed soup back in soup pot. Stir in shrimp, cilantro, and bacon. Bring the soup to a simmer. Simmer until shrimp are bright pink. Do not overcook. Season with salt and pepper.
Preheat oven to 400°F; coat a baking sheet or broiler pan with nonstick spray. Bring broth to boil in a small saucepan over med-high heat; add rice. Cover pan. Reduce heat to low, simmer rice 20 minutes. Remove rice from heat. Stir in almonds, water chestnuts, scallions, garlic, salt & pepper. Combine 2 T vinegar, 2 T hoisin sauce and 1 T sesame oil in small bowl. Cut a pocket in each chicken breast with a pairing knife, being careful not to completely split the breast. Spoon about 1/3 cup mixture into each pocket. Seal opening with a toothpick, if needed. Heat oil in a large saute pan over medium high heat. Place chicken in pan, smooth side down; saute until golden, about 5 minutes. After browning one side of chicken in a skillet, flip it raw side down, onto a baking sheet to roast. Baste chicken with hoisin mixture sprinkle with sesame seeds. Roast chicken 20 minutes or until stuffing (not chicken) reaches 165°F on an instant read thermometer. Heat jam, 2 T vinegar, 1 T ketchup, and 1 tsp chili garlic paste or chili garlic sauce in a small skillet over medium heat. Bring sauce to a boil, whisking often; remove from heat. Serve each chicken breasts with 2 T sauce, garlic green beans, sliced tomato salad and a nice bottle of wine.