HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Heat milk in the microwave or on the stove until hot but not boiling. While milk is heating, place salmon in a large mixing bowl, flaking it with a fork. Add bread crumbs, onions, seasonings, eggs and powdered milk. Stir well. Add butter to hot milk and stir to melt. Add milk to salmon mixture and stir. Spray 1 quart casserole dish with cooking spray, then pour salmon into dish. Place casserole dish in a larger baking dish filled with 1 inch of water. Bake for 1 hour. Serve topped with white sauce. NOTE: This recipe can easily be doubled.
Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white. Combine the nut oil with the pears. Add the arugula leaves and toss. Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread. You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.
Preheat your oven to 350F degrees and place a rack in the top third. Line a cookie sheet with parchment paper and set aside. Pulse the oats in a food processor (or blender) until they resemble a raggy flour. Transfer the oats to a large mixing bowl and whisk in the flour, cinnamon, cardamon, nutmeg, baking powder, baking soda, and salt. Pulse the beans and olive oil in the food processor until they are creamy. Add the sugar, egg, and vanilla extract and pulse until smooth. Scrap down the sides of the bowl once or twice along the way. Pour the wet ingredients over the dry ingredients and stir until the ingredients start to come together. Sprinkle the dates across the top of the batter and stir until everything just comes together. Place the sesames seeds in a bowl. Make each cookie with a scant 1/4 cup scoop of dough. Roll each scoop of dough into a ball then coat it with sesame seeds. Set each ball on the prepared baking sheet and with the palm of your hand flatten the dough just a bit . Repeat with the remaining dough, leaving at least an inch or so between each cookie - they'll spread a bit, but not much. Bake for about 15 minutes or until the sesame seeds around the bottom start to get golden.
In a large mixing bowl, combine the yogurt along with the spices (cumin seeds, cardamom pods, cinnamon stick, black peppercorns, red chili powder and salt). Add the ginger, garlic and green chilies. Stir well to combine then add the chicken pieces. Let marinate in the refrigerator (covered) for at least 4-6 hours (overnight is best). In a large deep skillet or wok on medium high heat, add the oil. When hot, add the onions and stir fry for 4-5 minutes until slightly browned adding garlic, ginger & thai green chilies in last minute. Next, carefully add the chicken along with the marinade. Add the tomato paste and stir well. Add in garam masala and ground almonds. Reduce the heat to low and let cook for 10-12 minutes until the chicken is fully cooked and tender. Finish with the cream and garnish with freshly chopped cilantro leaves. Serve with fresh naans and fragrant Basmati rice.
Place all ingredients, except the peas, in a shallow, wide, saute pan over medium-high heat. Stir and bring to a boil. Add snow peas, toss to coat and stir occasionally, 3 minutes just until peas are cooked. Serve immediately.
Heat olive oil in a large pot. Saute the onion and yellow squash for a few minutes until just starting to color. Add the sage, Italian seasoning and smoked paprika. Add the chopped garlic and cook for one minute. Add the chicken broth, kidney beans and diced tomatoes. Bring to a boil then lower heat and simmer 15 minutes, partly covered. Add chopped kale and simmer 15 minutes more, partly covered. Slice the chicken sausage into 1/4" slices and brown it lightly in a large skillet. Add the sausage slices, elbow macaroni and red pepper flakes to the soup pot and simmer until macaroni and kale are tender, about 15 minutes more, partly covered. Finish with freshly ground pepper to taste. Sprinkle a little parmesan cheese on each serving.
Heat butter and garlic in Dutch oven over medium heat until sizzling and fragrant, about 4 minutes. Pour garlic butter into serving bowl and stir in lemon juice and hot sauce. Cover and keep warm. Fit Dutch oven with steamer basket, add beer, and bring to boil over medium-high heat. Sprinkle Old Bay Seasoning evenly over shrimp and transfer to steamer basket. Cover and steam until shrimp are cooked through, 4 to 6 minutes. Transfer to serving platter. Serve with warm garlic butter for dipping.
Preheat oven to 375°F. In a small bowl, combine pears, cranberries, orange juice or water, the 2 teaspoons finely chopped crystallized ginger, the cinnamon, and vanilla. Divide mixture between two 8- to 10-ounce individual baking dishes. In another small bowl, stir together oats, brown sugar, and flour. Stir in melted butter. Sprinkle oat mixture and almonds over pear mixture in baking dishes. Bake for 20 to 25 minutes or until pears are tender and almonds are golden brown. Serve warm. If desired, top with yogurt and additional crystallized ginger.
Stir margarine and cookie crumbs together; press into an ungreased 9" pie plate. Refrigerate. Combine pumpkin, ice cream, powdered sugar and spice; blend until smooth. Fold in whipped topping; pour into crust. Freeze for several hours; let stand at room temperature for 20 to 25 minutes before serving.
cream shortening and brown sugar. add egg and vanilla. in seperate bowl sift together flour, soda, and salt. add to creamed mixture. add oates, nuts and coconut. drop by teaspoonfuls onto greased cookie sheet. flatten with glass bottom dipped in flour. bake at 325 for 12 minutes.
In a small bowl, mix bouillon, parsley and poultry seasoning; set aside. Layer in crock pot, in order, Canadian bacon, carrots, celery and onion. Add water. Place chicken in slow cooker. Sprinkle with the seasoning mixture. Stir soup and flour together, spoon over top. DO NOT STIR. Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours or until chicken is tender and juices from chicken run clear when pierced with a fork and vegetables are tender. Spread cooked noodles in a shallow 2-2 1/2 quart broiler proof dish. Arrange chicken on noodles. Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimiento and Parmesan cheese. Broil 6 inches from heat source for 6-8 minutes or until lightly browned.
For each cup of all-purpose flour, combine flour and cornstarch. Sift 3 times (can be done through a sieve) then remove 3 tablespoons. This will aerate the flour and the weight will be right for the recipe.
Preheat oven to 350F. Grease and flour one 10" tube pan. Combine cake mix and pudding mix in a large bowl. Blend in eggs, oil, 4 oz. Galliano, 1 oz. vodka, and 4 oz. orange juice. Mix batter until smooth. Pour into pan. Bake 45 minutes. Cool in pan 10 minutes then remove and place on cooling rack. Spoon glaze over cake while it is still warm. To Make Glaze: Combine remaining 1 oz. Galliano, 1 oz. vodka, and 4 oz. orange juice with confectioners' sugar. Blend until smooth. Spoon over warm cake.
In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels. For the Dipping Sauce: Heat the marmalade in a small saucepan over low heat and thin with rum as desired.
In medium pot, bring 2 qts water and 1 t salt to a boil. Cut a ring around the middle of each potato. Drop potatoes in boiling water, bring back to the boil. Reduce heat to simmer and cook until potatoes are tender, about 10 minutes, depending on size of potatoes. Drain well. Add butter and parsley. Toss to coat well.
Preheat oven to 350. Grease a 13 x 9 x 2 baking pan. Cream butter and sugar. Add eggs and vanilla, beat well. Sift together flour, baking soda, baking powder, and salt. Add dry ingredients to the first mixture alternately with 1 cup sour cream. Stir in chopped apples. Spread evenly in greased pan. Mix together ingredients for nut topping. Sprinkle over batter. Bake for 35-40 minutes.
In large skillet, brown rice in oil, stirring constantly. Blend in soup mix and pepper. Stir in water; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until rice is tender. Stir in peas. Cover and cook for 5 minutes.
Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low. Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds. Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon. Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm. ALTERNATIVE BLENDER DIRECTIONS - slightly different yolk and butter). Fill blender with hot water and set aside. Melt butter (1.25 cups) in saucepan on medium heat until foaming. Remove from heat. Drain blender and dry well. Put yolks (2) and lemon juice in blender, cover and blend. Working quickly with blender running, remove insert on lid and slowly pour hot butter into blender in a thin stream of droplets. Discard the milk solids in the bottom of the pan. Blend until creamy sauce forms. Season to taste with salt, pepper and more lemon juice. Use right away!
To make marinade, crush up the cumin, fennel seeds and cloves in a mortar and pestle. Mix with the rest of the marinade ingredients. I usually use chipotle powder instead of the paprika, up to you. Season filets with salt and pepper, and toss them in most of the marinade until completely coated. Marinate for 12 hours, or at least one hour. Lay the four filets side by side, and skewer them all together with 1 inch in between each of them. Put them on a hot grill, or under a hot broiler for 15 to 20 minutes, turning often, and brushing liberally with the remaining marinade until you have a sticky blackened glaze. When done, let rest five minutes then slice the meat between the skewers. Great with salad, spiced beans, corn on the cob. and cold beer.
Make cake according to Recipe #17617 directions. Combine dry pudding mix and milk, whisking until completly incorporated, about 2 minutes. Place in refrigerator until set, about 1 hour. Combine well-drained crushed pineapple and pudding, set aside. Crumble about 1/4 of cake into trifle dish or very deep bowl. Top with 1/3 of pudding mixture. Arrange sliced bananas in a layer on top of pudding. Place kiwis on top of bananas. Repeat Cake, pudding, banana, and kiwi layers two more times,with a pudding layer on top. Decorate the top with kiwis and pineapple chunks or rings.
Add all ingredients to a large pot and bring to a boil. The reduce heat and simmer for up to 3 hours. Cooking time depends on what consistency you prefer your greens.
Have a 9-in pie shell in a pie plate and on a baking sheet. Place oven rack in the lowest position in the oven. Heat oven to 450°F. Topping: Mix flour, sugars and cinnamon in a medium bowl. cut in butter (or rub with fingertips) until mixture forms moist, coarse crumbs that clump together. Filling: Peel, halve and core apples. Cut in 1/8-in.-thick slices. place in a large bowl, add lemon juice and toss to coat. mix remaining ingredients in small bowl, sprinkle over apple slices and toss to coat. Layer apples slices in pie shell, mound them higher in the center. Pat topping evenly over apples to form a top crust. Plce pie on baking sheet to catch any drips. Bake 15 minutes. reduce oven temperature to 350 F and bake for 45 minutes longer or until skewwe meets some resistance when center of pie is pierced and topping is golden brown. Cool copletely on wire rack before seving.
In a small saucepan, bring water to a boil. Stir in raisins. Continue to boil (watching carefully and stirring if necessary) until the water is absorbed by the raisins. Set aside and cool. Combine flour, baking soda and salt in a small mixing bowl; set aside. In a large mixing bowl cream 1 1/2 cups sugar with the butter. Beat in eggs and vanilla. Mix in dry ingredients. Stir in raisins. In a small bowl, combine 1/2 cup sugar and cinnamon. Shape dough into 1 - inch balls. Roll balls in sugar and cinnamon mixture. Place 2-inches apart on an ungreased cookie sheet. Bake at 375°F for 8 minutes. Important! Bake for only 8 minutes for a soft cookie - they become firm as they cool.
Bring cream and sugar to a scald. Stir in butter. Stir in chocolate. Stir in liquor. Refrigerate slightly, bring to room temperature, whip if desired to create a lighter truffle filling or leave as is for a chewy version. Pipe or scoop out into a 1 inch ball. Refrigerate for at least 1 hour, then serve. Options: Roll finished, refrigerated chocolate truffles in melted coating chocolate, ground nuts of your choice or in cocoa powder.
cover mustard seeds with warm water and then refrigerate overnight. next day:. drain and rinse seeds. put rinsed mustard seeds, sun-dried tomatoes, vinegar, dry mustard, oil salt and sugar in food processor. Process until smooth and thickened (or whatever texture you'd liek your mustard). at this point you could put the mixture in an airtight container in the fridge. OR. heat in a saucepan (add a little water to compensate for the evaporation that wil happen during heating) when warm place in clean canning jards and process in a waterbath for 10 minutes.
CRUST:. In a large bowl, combine cake mix and melted butter. Using a wooden spoon, mix until well blended. Press firmly into greased 13x9 pan. Bake for 12-15 minutes or until light golden. Cool 10 minutes. TOPPING:. Spread well drained pineapple, I usually dump cans onto paper towel on top of newspaers.to be sure I get them as dry as possible.I reserve the fruit juice in ice cube trays.makes a lovely ice cube for iced tea. In a large mixer bowl, beat eggs and sugar till blended. Add melted butter and vanilla.Mix well. Stir in coconut and spread over pineapple. Bake for 30-40 minutes or until set and golden. Cool completely in pan on a wire rack. Cut into bars.
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Melt chocolate according to package directions. In a small bowl, mix spices, pumpkin butter and vanilla together. Stir in pecans. Add to melted chocolate and stir until well mixed. Turn out on a buttered marble slab or cookie sheet lined with buttered aluminum foil. Chill until firm - cut into pieces.
Peel and cut eggplant into 1/2 inch thick slices. Sprinkle eggplant slices with 1/2 teaspoon of the salt. Stack them vertically in a colander, or lay them out on paper towels to drain. If they're laid on paper towels, they should be turned once in a while. Let stand for 30 minutes and then blot dry with clean paper towels. Meanwhile, position the rack in the center of the oven and preheat the oven 400 degrees Fahrenheit. Rub 2 tablespoons of olive oil into the eggplant slices, place them on a lipped baking sheet to catch any drips, and bake for 15 minutes. Turn and bake for about 15 additional minutes, or until lightly browned. Remove from the oven and set aside; reduce oven temperature to 350 degrees. Heat a medium skillet over medium heat. Swirl in the remaining 1 tablespoon of olive oil, then add the onion (diced) and soften for 2 minutes, stirring frequently. Stir in the minced garlic, oregano, basil, pepper and the remaining 1/2 teaspoon salt. Cook for 30 seconds, stirring constantly; then raise the heat to medium-high, pour in the tomatoes with their juice, and bring the sauce to a simmer. Cover, reduced the heat to low, and simmer for 20 minutes, until thickened. The dish can be made in advance up to this point. Cover the eggplant slices and the sauce and refrigerate separately for up to 24 hours; allow both to come back to room temperature before proceeding with the dish. Layer the following in this order in a 6-cup casserole dish or an 8-inch square baking pan; one-third of the tomato sauce, half the eggplant slices, half the cheese slices, 1/8 teaspoon grated nutmeg, half of the remaining tomato sauce, the remaining eggplant slices, the remaining cheese shavings, and the remaining tomato sauce. You may have to cut the eggplant slices to make them fit in one layer, or you may have to overlap them a bit. Bake for 30 minutes, or until thickened and bubbly. Let stand at room temperature for 5 minutes before serving.
Soak bean threads in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces. Boil in water for just 2 minutes, drain, place in bowl, drizzle a small amount of vegetable oil over noodles to prevent them sticking together, and set aside. Do this while the chicken (or pork) cooks. To prepare khao koor: get a skillet fairly hot, and add 2 tablespoons of uncooked jasmine rice. Keep it moving until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a mortar and pestle or coffee grinder. The powder should retain some texture and not be too fine a powder. In the same skillet, cook the chicken/pork with the garlic with a small amount of oil. In a large mixing bowl, add shallots, cooked chicken (or pork), khao koor, ground Thai chile powder, chili flakes, fish sauce, and lime juice. Toss gently until mixed well. Add bean thread noodles, spring onion, cilantro, and toss it together a little (not too much). Transfer to a dish and top with a generous amount of whole fresh mint leaves. If not using the noodles, serve over rice with a side of fresh veggies, like sliced cuccumber, sliced green cabbage, raw sugar snap peas, etc.
In a large bowl, whisk together first 6 ingredients. Add coleslaw mix and caraway seeds, if using; toss to coat. Store in a covered container (preferably glass) and refrigerate.
Pour 1 bottle of ginger beer into each of 2 chilled beer mugs or tall glasses, tilting the glass and gently pouring the ginger beer down the side to minimize foaming. Gradually add 1 1/2 ounce of dark rum to each glass, so that it floats in the ginger beer-pour it over a spoon held at the surface of the ginger beer. Add a cinnamon stick, stir gently, and serve at once, garnished with a lime wedge.
Preheat oven to 350 degrees F. Sprinkle lamb with salt and pepper. heat 2 tablespoons oil in large ovenproof pot over high heat. Add lamb; brown on all sides, about 10 minutes total. Using tongs, transfer lamb to plate. Add 1 tablespoon oil to pot. Add onion, carrots, celery and garlic. Saute until vegetables brown and begin to soften, scraping up browned bits, about 10 minutes. Return lamb to pot, pushing gently into vegetables. Add tomatoes, broth, rosemary sprigs, thyme sprigs and peppercorns. Bring to a boil over high heat. Cover pot; transfer to oven. Roast until m eat is tender and pulls easily from bone, turning occasionally, about 2 hours. Meanwhile, bring 8 cups water and salt to a boil in a large saucepan over high heat. Gradually whisk in polenta. Reduce heat to medium-low; simmer until thickened and tender, stirring frequently, about 22 minutes. Whisk in butter and minced thyme. Season with salt and pepper. Remove lamb and herbs from pot; discard herbs. Place pot over medium-high h eat and boil until sauce is slightly thickened, about 5 minutes. Divide polenta among 6 large bowls; top each with 1 lamb shank. Pour sauce over; serve.
Place flank steak in an 11 inch x 7 inch x 2 inch glass dish. Combine remaining ingredients; pour over meat. Cover and refrigerate for at least 4 hours, turning once or twice. Remove meat; discard marinade. Grill over hot coals until meat reaches desired doneness, about 4 minutes per side for medium-well. Slice into thin strips across the grain to serve.
Place all ingredients in to your machine's fully assembled pan. Select the "dough" or "manual" cycle and press start. 10 minutes after your machine has started kneading the dough open the lid and check the coonsistency of the dough. The dough should be tacky to the touch like the sticky part of a Post-it-note. If the bread is too dry add 1 tablespoons of water at a time allowing a minute or two of kneading then check it again. If needed add another tsp of liquid. Repeat this until the dough reaches the proper consistency. If the dough is too wet apply the above steps but using flour instead of liquid. After the machine has beeped to indicate the dough is done, remove the dough and divide dough into 9 equal pieces. Form each piece into smooth ball. Place on large greased baking sheet. Flatten balls into 4 inch rounds, cover and let rise in warm, draft free place until doubled in size 20 to 30 minutes. Lightly beat egg white and 1 tblsp. water. Brush on buns. Sprinkle with sesame seedl Bake at 375 for 12 to 15 minutes or until done. Makes up to 9 buns.
Cook bacon in a large skillet until done. Meanwhile in a small skillet, roast chopped hazelnuts for aobut 5 minutes on medium-low heat. When bacon is done, add pea pods and cook for 3 mintues. Add roasted hazelnuts. Stir together and cook 2 more minutes. Serve.
To make the seitan, combine the whole wheat and white flours in a large mixing bowl. Mix with enough water to form a stiff dough. Gather into a ball and knead vigorously on a floured surface for at least 13 minutes. Place in a bowl and cover the dough with cold water.Let stand for 30 minutes or up to overnight in the refrigerator. Pour off the water and cover with fresh water. Knead the dough under the water to wash out the starch and some of the bran. Pour off the milky white water and cover with fresh water. Keep washing and rinsing while kneading the dough until the water becomes almost clear. Divide the dough in half, place the halves in a large stockpot, and cover with the 6 cups of broth. Bring to a boil, then turn down the heat and simmer for 1 1/2 to 2 hours. Remove from the heat and set aside to cool. Slice the dough into "steaks" and place in a large baking dish. To make the marinade, place the 2 cups of olive oil, 1 cup tamari soy sauce, dijon mustard, garlic, pepper, and hot sauce in a blender and blend until smooth. Pour over the seitan and marinate in the refrigerator for at least 2 hours. Prepare the steaks by grilling them on a charcoal, gas or stovetop grill over medium-high heat until golden brown (about 4 minutes per side). They may also be broiled instead of grilled. To make the gravy, saute the mushrooms and onions in 3 T of olive oil. In a medium saucepan, heat the remaining 3 T of olive oil and add the brown rice flour to make a roux. Stir in 2 cups of water, 1/2 c tamari soy sauce, and the herbs and mix well. Bring to a boil and simmer until gravy is thickened (about 10 minutes). Stir in the mushroom-onion mixture and cook over low temperature until heated through. If the gravy is too thick, add water 1 T at a time until desired consistency is reached. Serve over steaks.