HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400 degrees F. Cook the carrots, zucchini& onion in the 1/2 cup of water for about 4 minutes or until the veggies are tender, cool. Whisk together the egg yokes and honey. In a large bowl mix the cooked veggies, egg yokes, grated potatoes, matzo meal,dill, salt& pepper. Beat egg whites until stiff peaks form. Fold egg whites into the veggie mixture, do this gradually and gently. Turn the mixture into a well buttered 1 1/2 qt souffle dish and bake in 400F oven for apprx 35 minutes or until the Kugel is puffed and golden.
Hard boil eggs, then chop. (I put eggs in a pan in cold water, bring to boil, remove from heat, cover, let stand 17 minutes, drain water, cover with cold water and ice for 5 minutes, then peel). While eggs are cooking, dice chicken, celery, pickle and onion (finely for hors d'oeuvres, coarsely for sandwiches or salads). Mix chicken, celery, onion, pickle, and eggs in medium sized bowl. Add mayonnaise, and mix together adding sugar, salt, and pepper to your taste. Serve on bed of lettuce for salad, on toast for sandwiches, or stuff puffs for hors d'oeuvres. Part of prep time is during cooking of the eggs.
Spray 12 large or 18 regular muffin pans with butter flavor canola oil or grease pans with Spectrum shortening. You can also use a few 4" loaf pans. Grind 1 cup GF rolled oats in the food processor or clean coffee grinder until finer than cornmeal. Stir all the dry ingredients together very well in a bowl. Beat wet ingredients together in a separate bowl with a whisk or fork. Make a well in the center of the oat mix and stir in the egg mix, stirring to blend. Spoon batter into greased muffin pans. Bake at 400 F oven for 20 minutes. Turn out onto wire rack to cool. Fabulous hot served with butter spread or honey. These muffins taste great for days kept on the counter or in the fridge, if they last that long. Enjoy! Linda.
Place first 5 ingredients into crockpot, stir well. Add roast, turn to coat. Cover and cook on low 8 hours. Remove roast and allow to sit 10 minutes. Slice roast thinly. Remove bay leaf and pour Au Jus into individual serving dishes for dipping. Fill rolls with sliced meat and top with sliced provolone.
Preheat oven to 350. Mixe one cup flour and 1/3 cup sugar in mixing bowl. Cut in butter, using pastry blener or crisscrossing 2 knives, until crumbly. Press in ungreased square baking pan, 9 x9 inches. Bake 25 minutes. Mix 1/3 cup sugar, 2 tbsp flour and cinnamon in a small bowl. Stir in apples to coat. Spoon over baked layer. Sprinkle with crumb topping. Bake 35- 40 minutes or until topping is light brown and apples are tender. Cool completely. For bars cut into 4 x 4 rows.
In a baking dish, marinade for 20min up to a couple of hours. Ginger juice (grate ginger and squeeze to extract juice). Juice of 1 lemon. Drizzle with olive oil. Salt and Pepper to taste. Preheat over to 450. Drain excess marinade. Cover dish with foil and bake for 20 minutes at 450.
Boil the pasta until done. Meanwhile, cook the chicken in oil over medium-high heat. Add the onion, red pepper, garlic, salt, and pepper with the chicken. Continue to cook and stir 5-7 minutes until chicken is almost cooked through. Add the broth and spinach then cook until spinach is wilted and chicken is done. Combine chicken mixture with hot drained pasta and toss well. Top with cheese and parsley then serve.
Preheat oven to 350°F. Arrange bacon in a jellyroll pan and bake in oven until almost crisp, about 18 minutes. Process remaining ingredients in a food processor until smooth, about 10 seconds. Drain fat from bacon pan and then brush one side of bacon with the glaze and return to oven for 10 minutes. Turn bacon over, brush other side with glaze and bake 10 minutes more.
Bring fruit juice & rose water to a boil, add couscous, stir well, cover, remove from heat & let stand 15 minutes. Fluff with a fork. Rub well into grains 3 Tbs. melted sweet butter. Combine couscous with 1/4 cup each finely ground blanched almonds and pistachio nuts. Mound on serving platter and sprinkle with mixture of powdered sugar & cinnamon. Garnish with kufeta (candy-coated almonds) & pomegranate seeds.
Cook ground beef, add taco seasoning while cooking without any water and cool. Wash and break up lettuce into large bowl. Add all the ingredients that are listed. Only mix salad last minute to avoid soggy lettuce. Serve.
Cut meat and sautee until brown. Add chopped onions and tomatoes and fry until onions are golden. Add 2 cups water, salt, pepper, potatoes, whole chili, fresh dill and cilantro. Bring to a boil, then simmer. Add cubed apple. Simmer for 1 hour. Garnish with greens.
Lightly beat eggs. Add molasses and cook in double boiler, stirring constantly, until thickened. Remove from heat and place dish in pan of ice. Stir until creamy & cool. Add orange juice, cinnamon, & salt; blend well. Gradually pour mixture over stiffly beaten cream. Pour into individual serving cups & refrigerate 4 hours.
Using a large nonstick skillet, cook beef over medium heat, breaking up with spoon, until browned and drain off any fat. Add onions and cook, stirring often, for 5 minutes or until nearly tender. Add garlic and peppers, and cook, stirring often, for 2 to 3 minutes or until onions are softened. Mix tomato paste with water and stir into beef mixture along with raisins, olives, capers and Worcestershire sauce (original recipe called for 2 tbsp Worcestershire sauce but I found that to be too much). Simmer for 5 minutes to blend flavors then stir in vinegar (I would add the same amount of vinegar as Worcestershire sauce), salt and pepper.
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.) Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready. Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta. Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.
Spray 2 large popcorn bowls with Pam. Pop popcorn in an air popper and split evenly into the greased bowls. Heat brown sugar and maple syrup on high in a small pot, stirring constantly until boiling. Pour sauce evenly over the two bowls of popcorn. Stir well and salt to taste! Eat, enjoy, and remember to brush your teeth, or you'll make your dentist rich beyond his/her dreams!
Melt 3 T butter in a saucepan and saute the onions slowly for about 8 - 10 minute Do not brown, just get them tender. Add the flour and stir over moderate heat for about 3 minute without browning. Off heat, beat in the boiling stock or broth with a wire whisk and blend it thoroughly with the flour. Season to taste. Stir in the mushroom stems. Simmer partially covered for 20 minutes, skimming occasionally. Strain mixture through a fine sieve, pressing juices out of the mushroom stems. I do this by placing the sieve over a large saucepan, letting the juices collect in the pan. Discard the stems and onions in the sieve. In another saucepan, melt the 2 T butter. Add the sliced mushroom caps, salt and lemon juice. Cook slowly for about 5 minutes. Pour the mushrooms and their cooking liquid into the saucepan with the strained soup base. Simmer for 10 minutes. *If you're not serving this immediately, set aside, uncovered, with a spoonful of cream or milk filming the surface. Reheat to simmer jut before proceeding. Beat the 2 egg yolks and 1/2 - 3/4 C cream in a mixing bowl. Add the hot soup by ladle-fuls until a cup has been added. Gradually add this back into the simmering soup. Stir soup over moderate heat for a minute or two to poach the eggs, but do not let soup come near a simmer. Correct seasoning. Off heat, stir in the remaining butter by spoonfuls, if desired.
Toast pecans in butter, sugar and salt in a small saute pan over medium heat for about 3 minutes, set aside. Combine the White Wine Vinegar, Extra Virgin Olive Oil, Chives, Sugar, Salt, Red Pepper, Whisk in Heavy Cream (do not whip). Set aside. Toss together Salad Mix, Apple, Sugared Pecans, and about 1/3 cup of Vinaigrette. Garnish with shaved White Cheddar Cheese. Serve remaining Vinaigrette on the side with the salad.
Lightly grease a 13x9 baking dish and place chicken breasts in dish. Season chicken with garlic powder, salt and pepper and italian seasoning (optional). Top each chicken breast with 1 or 2 slices of cheese (however you'd like it). In a seperate bowl, combine mushroom soup and milk, stir until lumps are gone. Pour over chicken. Top with stuffing mix and drizzle melted butter all over. Cover. Bake for 45-50 mins @ 350. Remove cover, continue to bake for 5-10 minutes to crisp the stuffing.
If the crab meat is of Chesapeake Bay premium grade, no picking for shell is necessary. However, if of Gulf Coast, Carolina or Florida origin, pick over thoroughly and remove any shell fragments. In a medium bowl, blend dry ingredients. Add crab meat and wet ingredients and gently blend, using hands. Form into six cakes (adjust to larger or smaller cakes as desired, but note that cooking times will need to be adjusted accordingly). Broil on a buttered sheet pan for 6-10 minutes at 400 degrees until heated throughout or,. Saute in a cast iron skillet over medium heat using clarified butter for about 4 minutes/side, until golden brown. Serve, garnished with chopped parsley or green onion.
In a 5 qt kettle over high heat, bring broth to boil. Add rice, cover, and reduce heat. Simmer for 10 minutes. Add carrots, celery, and zucchini, cover and simmer until veges are crisp-tender(about 10 more minutes). In a small pan, over medium heat, melt butter. Blend in flour with butter and cook, stirring until bubbly. Gradually stir in half-and-half. or milk. Stir in 1 C of broth from soup mixture. Continue cooking and stirring until sauce boils and thickens. Add to soup mixture. Add chicken and green onions. Season to taste. Cook until just heated through. Sprinkle with parsley.
Heat a large, heavy skillet or wok over high heat until water sizzles when dropped on the metal. Add 1 1/2 Tablespoons of the oil and tilt the pan gently in all directions until the oil has coated the surface. When the oil is hot (not to the point of smoking), add the chicken breast slices and stir-fry for 2 minutes. Remove chicken to a bowl. Add remaining oil to the skillet. When hot, add frozen vegetable mix and stir fry for about 4 minutes, until the larger pieces are cooked through. Return chicken to skillet, add water and soy. Stir fry for an additional 2 minutes. Add spinach. Cover and steam over medium heat for 2 minutes. Using tongs, turn spinach once so it will heat evenly. Cover and steam for an additional 2 minutes. Remove Chicken and vegetables with slotted spoon. Divide the liquid into small bowls to serve as a gravy or dip.
In saucepan heat 1 cup water to boiling;add rice. Return to boiling and cover; reduce heat. Simmer 10 minutes;drain. In medium bowl combine rice,onions,parsley,dill,currents,pine nuts,oil,lemon juice and salt until well mixed; set aside. Remove leaves from jar and unroll; rinse in warm water and drain. Cut off stems and place leaves underside up, with stem ends toward you. Spoon a heaping teaspoonful of rice filling near the stem end of each. Fold lower edge of leaf over filling to cover. Fold in sides and roll up from stem end. *Don't panic if you tear leaves. Reserve them with the small leaves to line the pan for cooking. Line the bottom of a Dutch oven with reserved leaves(keeps the stuffed leaves from sticking). Arrange stuffed leaves seam-side down in 1 or 2 layers, depending on the size of the pan. Pour 3/4 cup water over rolls and place a plate, large enough to cover, directly on leaves. Heat water to boiling;cover and reduce heat. Simmer about 45 to 50 minutes. Refrigerate, still in pan, until cool, about 3 to 4 hours. (this will help retain their compact shape). Can be made ahead to this point. After they have cooled, remove from Dutch oven to a plastic container. Cover and refrigerate up to 2 days. To serve, arrange on a platter with feta cheese and Greek olives.
Mix spices, salt and peppers. Rub over steak, chicken or fish. Extra spice rub can be stored in an air-tight jar.
Marinate the chicken in the oil, lemon juice & oregano for an hour. Rub some of the marinade inside the bird. Bake at 375 for 1 hour or until done.
In large stock pot, place carrot chunks, turkey carcass, onion, celery, parsley sprigs, bay leaf, thyme, and water. Bring to a boil over high heat; reduce heat to medium-low and simmer, partially covered for one hour. Remove turkey carcass from soup. When cool enough to handle, pick off turkey scraps and refrigerate scraps. Strain broth into a large bowl, cover, and refrigerate overnight. Remove broth from refrigerator and skim fat with a large spoon. Discard fat. In stock pot, melt butter (I use olive oil). Add carrot and leek slices; cook 5 minutes. Stir in broth, turkey scraps plus additional chopped cooked turkey if desired, beans, and chopped parsley. Season with salt and pepper and cook until heated through.
For the cake: Preheat oven to 325 degrees. Grease a 9" springform pan with olive oil. Line with a round of parchment, grease parchment, and set aside. Whisk to combine flour, baking powder, and 1/4 teaspoon salt in a medium bowl. In the bowl of a stand mixer fitted with the whisk attachment, combine eggs and honey. Whisk until lightened, about 3 minutes. Add oil and yogurt and mix until well-incorporated. Switch out whisk attachment for paddle and add flour mixture. Mix just until combined, scraping down the sides of the bowl as necessary to create a smooth batter. Transfer to prepared pan and smooth top. Bake until a cake tester inserted into the center comes out clean, about 30-34 minutes. Transfer to a rack and cool 5 minutes. Remove springform ring and let cake cool completely. For the coconut lemon curd: Combine coconut cream, honey, lemon zest, and a pinch of salt in a medium saucepan over medium-high heat. Cook, whisking, until smooth and quite warm to the touch, about 2-3 minutes. Place egg yolks in a medium bowl. Whisking continuously, gradually pour coconut cream mixture into yolks to temper. Return mixture to pot over medium heat and cook, whisking continuously and scraping the sides of the pot as necessary with a heatproof plastic spatula, until mixture bubbles and thickens. Let continue to cook at this stage for two minutes. Remove from heat and add butter, whisking until smooth. Transfer to a bowl. and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Place in refrigerator and let cool completely. (This can be done up to 2 days in advance.) Once cool, add lemon juice to taste and to thin to a spreadable consistency. For the blueberry sauce and ricotta filling: In a small saucepan, combine blueberries, honey, and 1 tablespoon water. Place over medium-high heat and cook until blueberries burst and mixture becomes sauce-like, about 4 minutes. Let cool completely. To assemble cake, remove parchment round and split cake layer in half crosswise. Place bottom half on a serving platter. Top with half of the whipped ricotta, spreading to the edges of the cake. Spread with 1 cup coconut lemon curd, reserving remaining for serving. Place top half of cake on top and spread remaining ricotta to cover. Finish with blueberry sauce. Cut into wedges and serve.
Cut the tomatoes in half, dividing the top from the bottom. In a medium-large pot use a grader to shred the tomatoes until all that is left is the skin. Discard the skin. Adding onions, pepper paste, and oil to pot, stir over high heat until onions are soft. Add potatoes, cook 5-10 minutes stirring occasionally. Add chicken, cook until just white. Add hot water until food is covered (a little more than 2 drinking glasses should be enough). Cook until potatoes are done (~25 minutes). Serve with red pepper flakes to season.
Either fry the fillet steak in very hot oil or butter (60 seconds each side) or sear the steak with a blowlamp until charred on all sides. Allow the steak to rest and cool. Finely chop the mushrooms, shallots and garlic and stir fry in hot olive oil for about 5 minutes. Keep aside. Lay two slices of cooked ham with a slight overlap on a sheet of cling film on a chopping board. Spread half of the duxelles over the slices in an even thickness. Place the fillet steak on the duxelles. Coat the steak with the mustard. Add the remainder of the duxelles to the top of the steak and then the remaining two slices of ham. Wrap the cling film around the steak and refrigerate for up to 24 hours. Roll out the pastry and wrap the steak roll completely. Use egg yolk wash to seal the pastry and then coat the pastry completely. Fork over the top of the pastry. Preheat the oven to 180 degC. Place the Wellington on a baking tray and bake until brown, turning once. Allow to stand for 10 minutes then carve and serve with beef gravy if desired.
Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper. Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.
Preheat oven to 400°. Combine first 6 ingredients; stir well with a whisk. Arrange potatoes in a single layer in a 13 x 9-inch baking dish. Pour soy sauce mixture over potatoes. Cover and bake at 400° for 50 minutes or until tender. Baste with the soy sauce mixture. Uncover, and bake an additional 10 minutes or until liquid is absorbed. Sprinkle with sesame seeds and shredded nori, toss and serve.
In a large bowl, combine chopped chicken, onion, parsely, milk, breadcrumbs, eggs, garlic, salt and pepper. Add additional breadcrumbs as needed to thicken batter. Divide mixture into four equal portions. Roll mixture into a patty. Shape the patty into a small cutlet. Refrigerate for at least two hours. Preheat oven to 375 degrees. Dip each cutlet into eggs and coat with breadcrumbs. In a skillet, melt butter and cook chicken cutlets over very low heat for 3 minutes on each side until golden. Cook in oven 30 minutes longer. Serve with a cream of mushroom sauce.
Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth. Taste and add more Grand Marnier, if desired. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.). Divide fruit among 8 stemmed goblets. Top with sauce and serve. Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.
In a large bowl combine the mayonnaise, mustard, dill, salt and freshly ground black pepper. Stir in potatoes, radishes and green onions (or chives). Cover and chill until ready to serve.
Add all ingredients, except zucchini, to a bowl and mix to combine. Depending on which vegetables you are using spiralise, slice or dice so all vegetables are similar in size. We add tomato, red onion and kalamata olives. Add vegetables to dressing. Marinate for 10 minutes. Serve.
Combine all ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Strain the mixture through a fine sieve, and discard solids. Serve cider warm.
Cut fish into pieces no larger than 2 inches. Season with salt and pepper. Flour fish in small batches in a Ziploc bag, then lay on a plate. Allow fish to sit for 30 minutes. Heat 3-4 inches oil in a medium saucepan on medium heat about 10-15 minutes. Mix 7up, egg, pancake mix, and sugar. Individually dip fish into batter and then gently place in oil. Fry about 5 pieces at a time. Oil should be at a simmer when fish is cooking. Fry on both sides until golden. Drain on paper towels.
Bring all ingredients to room temperature. Preheat the oven to 350°F Generously butter and flour 4 wide-mouth pint canning jars or a tube pan. Tap out any excess flour. Sterilize jar lids by boiling. Grind the poppy seeds in a mortar and pestle, or in a very clean coffee grinder. In a large bowl, cream the butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Beat in the poppy seeds, sour cream, lemon zest and lemon juice. Sift together the flour and baking powder. Add to the batter and whisk until blended. Divide batter between canning jars (a piping bag works well) or pour into tube pan. Bake in preheated oven, 30-40 min for individual jars, 45-50 for tube pan. Cake is done when a toothpick comes out dry and nearly clean. If using jars, allow to cool only 2-3 minutes to allow steam to escape, then screw on lids tightly. If using tube pan, allow to cool 10 minutes, then turn out onto a rack and allow to cool completely. Jars will form a vacuum as they cool; the lid will no longer dimple when you push on it. Unmold jarred cake by removing lid, tapping carefully but firmly on counter (lay down a kitchen towel first) on base, then on all sides, then turn onto a plate and give a good shake. Dust cake with confectioners' sugar before slicing and serving.
After the macaroni is cooked and drained, stir all ingredients together in crock pot. Make sure all is mixed up well. Cook on high for about 2 hours.
Heat oven to 425 degrees. Spray cookie sheet with non-stick cooking spray. In bowl, combine mushrooms, zucchini, pepper and onions. Sprinkle with garlic salt and basil and mix well. Unroll dough and place on cookie sheet. Roll into a 14 inch square and cut into 4 pieces. Place 1/4 cup of cheese on each square and spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture. Fold dough over in half and press edges with fork to seal. Brush each pastry with egg white. Cut 2 or 3 slits in top of each pastry to allow steam to escape. Bake at 425 degrees for 12-15 minutes or until golden brown.
Drain and rinse sauerkraut, to taste. It depends on how tart you like it. I usually just like a bit of tartness. Make sure you taste it. Place in slow cooker. Pour broth over just to cover. You may or may not not use the whole can! Just pour it slow. Most times I end up using the whole can. Add a few shakes of caraway seed and the tablespoon of brown sugar. Give it a stir. Cook on low for about 8 hours. After it's been cooking for a nice long while, saute the chopped onion over medium heat in the crisco until the onion is lightly brown. Sprinkle the flour over the onions and cook for about 2 minute. (Note from my Mama: Don't add all of the flour at once, you want it to be kind of pasty but you still want to see it bubbling. And let the flour get brown, not just the onions. Watch carefully.). Add the onion mixture to the sauerkraut and cook it for about 1 more hour.