HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large shallow dish, spread rice and sprinkle with seasoned rice vinegar and sesame seeds. Using a wooden spoon, toss gently to combine, (DO NOT STIR or rice will clump). Keep rice covered with a damp cloth if not using immediately. Using wet fingers, place a rounded teaspoonful of rice in the palm of your hand and roll into a ball. Make an indentation in the center with your finger. Place your choice of desired filling in the indentation. In small bowls, make up a combination of fillings that you enjoy. Dip fingers into water and pack rice firmly around filling to make a small ball. Repeat with remaining rice and your choice of filling. Sprinkle each popper with toasted sesame seeds and a dot of wasabi paste and place on a platter. Cover with plastic wrap and keep at room temperature until ready to serve.
With a mortar and pestle of the back of a large heavy spoon mash the garlic, salt and pepper together to a smooth paste. Lightly spread the pork slices with the paste, place them in a bowl and toss with a spoon. Cover tightly and marinate in the refrigerator for 6 hours, turning the pork about in the bowl from time to time. In a heavy 10-12-inch skillet, melt the lard (or heat olive oil) over high heat. Brown the pok in the hot fat (in 2-3 batches if necessary), turning the slices with tongs and regulating the heat so taht the slices colour quickly and evenly on both sides without burning. As they brown, transfer them to a plate. Add the sweet red peppers to the fat remaining in the pan and, stirring frequently, cook them for about 5 minutes, or until they are well coated with the fat but not brown. Transfer the pepper to the plate with the meat. Pour off all but a thing film of fat from the skillet and add the wine and stock. Bring to a boil over high heat, scrapping from the pan any brown particles. Return pork and sweet peppers to the skillet, cover tightly, and reduce the heat to low. Simmer for about 20-25 minutes, or until pork is tender and shown no resistence when pierced with a small sharp knife. With a slotted spoon, transfer pork and peppers to a deep heated platter. Bring remaining liquid to a boil over high heat, stirring constantely until lightly thickened. Taste for seasoning, then pour sauce over the meat. Serve garnished with lemon wedges.
Combine all ingredients. Place into pie plate that has been sprayed with a cooking spray. Bake at 350 degrees for about 45 minutes or until top is browned.
Sift together first four ingredients. In another bowl, cream togther margarine and sugar. Gradually add dry ingredients. Chill dough for 1 hour. Roll into 1 inch balls, then roll in a mixture of cinnamon and sugar. Place about 2 inches apart on a cookie sheet. Bake for 8 minutes (or until lightly browned) at 400.
In a large bowl, combine 2/3 cup flour, undissolved yeast, and salt. Gradually add water and olive oil to flour mixture. Beat 2 minutes at medium speed of electric mixture, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes. Roll dough out to 14 x 10-inch rectangle. Sprinkle evenly with Chile and Cheddar Filling (see below) to within 1/2 inch of edges; pat down lightly. Beginning at long end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Taper ends by gently rolling back and forth to make 16-inch long roll. Place, seam side-down, on greased baking sheet. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes. Brush loaf with Egg Glaze. With sharp knife, cut three 4-inch diagonal slits at the center of loaf, deep enough to expose filling. Bake at 400F for 18-20 minutes or until crust is golden. Cool 5 minutes before removing from sheet. Serve warm. Chile and Cheddar Filling: In a bowl, combine cheese, chiles, olives and green onions. Stir until well blended. Egg Glaze: In a small bowl, combine egg white and water. Stir to blend.
Whisk together 1/4 cup of oil, 2 tblsps cilantro and half of garlic in a small bowl. Using kitchen shears, cut squid bodies down one long side; open flat. Using sharp knife, lightly score squid. Arrange in large, shallow baking dish in single layer. Pour garlic mixture over. Let marinate atleast 3 hours or overnight. Prepare grill (medium-high heat). Heat 1/4 cup oil in heavy, large skillet over medium heat. Add vegetables, remaining garlic and tentacles. Simmer until vegetables are tender, about 15 minutes. Season. Add 2 tblsps cilantro. Grill marinated squid just until opaque, about 45 seconds per side. Divide sauce among plates. Top with squid.
Preheat oven to 180. Grease a 22cm round cake tin and line with baking paper. Beat oil, sugar and eggs in a small ball with an electric mixer until thick and creamy. Transfer mixture to a larger bowl; using a wooden spoon, stir in carrot and nuts, then siffted dry ingredients. Pour the mixture into your prepared tin. Bake in preheated oven for about 1 1/4 hours. Stand cake for 5 minutes before transfering to a wire to cool. FROSTING: Beat butter, cream cheese and rind in a small bowl with electric mixer until light and fluffy; gradually beat in icing sugar until smooth. Spread on top of cooled cake.
Cook rice according to directions. While rice is still warm toss it with the lime zest, lime juice, and cilantro. Warm the fajita meat, black beans and the wraps. Divide all ingredients between the 4 large burrito wraps. Fold in the bottom, roll, and serve! note: prep time includes rice cook time. using left over or pre-cooked fajita meat makes this dish quick and simple. enjoy!
In a dutch oven over medium heat melt butter and then add next 3 ingredients (carrot - garlic) and cook for 6-10 minutes or until vegetables are tender. Stir in pepper flakes and squash and cook for 10 minutes more. Stir in chicken broth and bring to a simmer. Stir in crab meat and cooked until heated through. In a small bowl whisk together flour and a little milk to make a paste and then add remaining milk. Add to soup and cook for another 10 minutes -- DO NOT BOIL. Garnish with chives.
Preheat oven to 350 degrees. Grease two mini-muffin trays (each with 12 cups). Break up bread and place in the bowl of a food processor fitted with a metal blade. Add walnuts, melted butter, salt and pepper and pulse until fairly smooth. Divide mixture between muffin cups, pressing down firmly to form the cheesecakes' crusts. In a bowl with an electric mixer, beat together cream cheese and goat cheese. Add the egg and beat well. Stir in thyme and season with salt and pepper. Divide goat cheese mixture between muffin cups, gently smoothing the tops with a spatula. Bake until cheesecakes are slightly puffed and lightly golden, approximately 15 minutes. Let cheesecakes cool for 5 minutes before unmolding, running a thin knife around edges while still hot. Serve warm or at room temperature.
Preheat oven to 350 degrees F. Combine the dry ingredients in a large bowl. In a small bowl, mix the eggs, buttermilk, and vanilla with a wooden spoon. Add liquid mixture to the dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended; do not to over mix. Pour the batter into a greased 8-inch square Pyrex pan. Bake in the preheated oven about 35 to 45 minutes, until golden around the edges and a toothpick inserted into the center comes out clean. Let stand 15 minutes before cutting to serve.
Place chopped dates in bowl with golden syrup, black treacle, coffee essence and bicarbonate of soda, add boiling water and leave to one side. In large mixing bowl, cream together butter and sugar, beat until mixture is light and fluffy. Gradually add the eggs a little at a time, beating well after each addition. Carefully fold in the self-raising flour using a metal spoon. Fold in the date mixture including all the liquid. The mixture will be sloppy (this will make the pudding light). Place mixture in a greased and lined baking tray and bake in a medium to hot oven for 20-30 minutes. Finish pudding should be slightly resilient to touch if not turn down oven and bake for a further 10 minutes.
Heat oven to 350 degrees. Peel loose papery skins off garlic bulbs. Slice top of each head (pointy end) so that flesh is exposed. Place in garlic baker and drizzle with oil and sprinkle with herbs. Cover and bake about 45 minutes. Remove cover and continue baking for about 15 minutes until garlic is soft and golden. Cool before serving. Squeeze soft garlic out of skins and spread on meat or french bread.
Wash the beetroots and cook by boiling. Cool. When cool peel the beetroots and cut into small cubes. Hold aside 1/4 cup beetroots for garnish. Mix beetroots with all the other ingredients. Cover and refrigerate to chill. Garnish with diced beetroots and mint sprigs.
Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce. My Note: THE ONLY THING I DID DIFFERENTLY WAS THAT I TURNED OFF THE SLOW COOKER AND I REMOVED THE RIBS. I PLACED THEM ONTO A FLAT TRAY LINED WITH FOIL, WITH MINIMAL JUICE FROM THE SLOW COOKER. I PRE-HEATED THE OVEN TO 380 AND I BRUSHED THE RIBS WITH SWEET RAYS BBQ SAUCE ( WE LOVE THIS BBQ SAUCE) AND WE BAKED THEM FOR ABOUT 20 MINUTES TO FIRM THEM UP A BIT AND GLAZE THEM. THEY WERE AWESOME. First, we cooked for 6.5 hours on low, and the ribs came out moist and falling off the bone tender. Any longer, and they would have not have held together. Second, we also coated lightly in BBQ sauce when they came out, and then put them under the broiler for 7 minutes. That way, the outside was crispy and BBQ-like, but the inside was moist and so, so, tender. When we make again, we'll take them out after 6 hours, which is plenty on low! My wife said they are the best she's ever had, and my mother-in-law wanted the recipe!
Preheat grill or grill pan until hot. Lightly butter one side of each of two pieces of bread. Lay bread slices, buttered sides down, on a plate. Top both with cheese, and add tomatoes to one. Place bread on the grill, buttered side down; cover. Grill until the cheese has melted, about two minutes. Remove sandwich halves from grill. Add the bacon. Season with salt and pepper. Put the sandwich halves together, and serve.
Clean 3 bunches of collard greens thoroughly by sprinkling with salt, washing and rinsing. Cut greens as desired, then set aside. In a large pot, heat 7 cups of water and brown sugar to boiling. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil and sautee garlic, onion, and both peppers until tender. Add contents of skillet to the water and reduce heat to medium. As water continues to boil gently, add liquid smoke, vinegars, bay leaves, thyme, celery salt, black pepper, cheesecloth-bagged coriander, onion powder, red pepper, and Worcestershire sauce to pot. Add all greens to pot, stirring gently to submerge greens into broth. Cook on medium heat for 45 minutes. Then reduce heat to low and simmer for another 20 minutes. Taste the "pot liquor" and add the extra cup of water if desired to reduce the "kick", making your greens more mild and less spicy. Serve with sweet cornbread. Enjoy!
Sift the flour, baking powder, and sea salt into a bowl. Beat the butter with hand-held mixer until fluffy, about 1 minute. Add the olive oil and beat at medium speed for 1 minute, until the mixture is smooth. Scrape down the bowl and beater. Add the sugar and beat at medium speed for 1 minute. Beat in the eggs one at a time, scraping the bowl and beaters between each addition. Add the vanilla and almond extract and beat for 2 minutes at medium speed, until the mixture is very light. Slowly add the flour and beat just until incorporated. Scrape the batter into the 23 cm springform pan with a removable bottom lined with lightly buttered parchment paper and spread it out evenly using a spatula. Arrange the plums on top in concentric circles, pressing them down into the batter. Sprinkle with Muscovado sugar and ground cinnamon. Bake the cake in the oven at 180°C for about 40 - 45 minutes, until the edges of the plums are beginning to color and a toothpick comes out clean when inserted into the center of the cake. Remove from the oven and let the cake cool for 10 minutes on a rack before releasing the sides of the springform. Then let it cool completely before slicing.
Combine slaw ingredients in a large bowl. Cover and chill. Place dressing ingredients in a jar. Cover. When ready to serve, shake jar well to combine ingredients. Pour dressing over slaw and toss to mix.
Mash Tofu into a chunky texture, similar to that of egg salad. Add Mayo to desired consistancy. Stir in remaining ingredients. Serve on bread or pitas, with lettuce, tomato, cheese or veg. cheese if desired.
Combine the first seven ingredients in a bowl and mix to dissolve the sugar. This mixture is great for steaming almost any type of seafood and will keep in the refrigerator for at least one week. Fill a steamer with water and bring to a boil. Place the shrimp on a deep plate and place into the steamer. Ladle about one cup of the sauce over the shrimp and put the top on the steamer. Steam for five to eight minutes then remove and divide the shrimp onto four plates. Ladle the cooking liquid over each plate and garnish with cilantro sprigs.
Boil green beans for 4-5 minutes until just tender but still crisp. Heat a non-stick fry pan over medium heat and add oil. Add the shallot and saute for a minute. Drain the green beans and add to the shallots. Saute, stirring until the shallots are soft and the green beans are tender. Add the garlic and saute for 30 seconds.
Preheat the oven to 350°F. Heat oil in a nonstick frying pan. Add the chicken, salt and cumin and fry over a medium heat until the chicken is cooked through, 5 to 8 minutes; stir frequently to prevent large lumps from forming. Meanwhile, arrange the taco shells in one layer on a large baking sheet and heat in the oven for about 8 to 10 minutes, or according to package directions. Add the chorizo and the scallions to the chicken mixture and stir to combine; cook until just warmed through, stirring occasionally. Add salt and freshly ground black pepper if desired, to taste. To assemble the tacos, place 1 to 2 spoonfuls of the chicken mixture in the bottom of a warm taco shell. Top with a generous sprinkle of chopped tomato, shredded iceberg and grated Cheddar cheese. Serve with tomato salsa and enjoy!
Bring a large saucepan of salted water to the boil. While the water is heating, remove the sausage meat from its skin and heat the oil in a frying pan over a medium heat. Add the sausage meat and garlic and cook, stirring occasionally, for 5 minutes. Break up any lumps with a fork. Add the chopped tomatoes and bring to a simmer then reduce the heat a little and simmer gently for 15 minutes. Season to taste with salt and freshly ground black pepper - keep the sauce warm until ready to use. Add the pasta to the boiling water and cook for 8-10 minutes or until al dente, drain the pasta and return to saucepan. Pour over the sauce and stir in the rocket. Divide the mixture between plates and serve with Parmesan.
In a large saucepan, combine the tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered for 25 minutes. Remove from the heat. Skim off foam if necessary. Stir in gelatin until completely dissolved. Pour into sterilized jars; and seal. I usually process in boiling water bath for 5 minutes. Or refrigerate for up to 3 weeks without processing.
Pop the popcorn according to package directions and place in a large bowl. Place butter in a small bowl and top with garlic powder, oregano and red pepper flakes. Place a paper towel over the bowl and microwave on HIGH until the butter is melted. Stir butter mixture to incorporate spices into the melted butter. Pour butter over popped corn, add parmesan cheese and toss well. Top with a little more cheese!
Rehydrate dried mango by placing the pieces in a small bowl with the hot tea and leave until tea has cooled completely. Combine all marinade ingredients (including mango and tea) in a mini-processor and blend to make a fairly-smooth puree (it will not be completely smooth). Put chicken wings in a large ziploc bag and add marinade. Seal bag and massage marinade into chiciken wings. Refrigerate wings 8 hours or overnight. Remove from refrigerator 20 minutes before baking. Preheat oven to 375°F Empty chicken wings into a 9 X 13 inch baking dish. Bake for 1 1/2 hours, turning over after 1 hour and basting with marinade. Enjoy!
Fry the onions in a little oil until golden and fry until soft. Add ground turkey and cook until browned. Mix contents of the packet with water and add to the pan. Bring to boil and simmer, covered for 10 minutes. Add ketchup and frozen veggies and transfter to everything to an overnproof dish/casserole. Cover with mashed "potato"s (which is really mashed califlower) make it as thin or thick as you want and cook in the over for 25-30 minutes.
In large skillet, saute chicken and mushrooms for 3 minutes. Add carrots and peas and saute 5 minutes more. Slowly stir in whole wheat flour. Add skim milk, 1/4 cup at a time and cook, stirring for 4 minutes or until sauce is thickened. Season with salt and pepper. Pour 1/2 to 3/4 cup chicken mixture into each tortilla. Roll up and serve.
In a large skillet, saute pepper strips and onions in margarine until soft but not limp. In a bowl, combine eggs, half-n-half, water, garlic, basil, and cayenne. Spoon peppers into unbaked pie shell. Pour egg mixture over peppers. Bake at 375°F for 50-55 minutes until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Brown hamburger in large soup pot. Drain grease from hamburger. Open all 7 cans of vegetables and add to pot without draining. Add extra water to make soup thinner if desired. Heat thoroughly about 20 minutes. You can use any vegetables of your choice. If the Rotel makes it too spicy just use 2 cans of diced tomatoes instead.
Lightly toss the chopped vegetables with the crab meat - try to minimize breaking up the lumps. Stir the remaining ingredients together and toss into the crab-vegetable mixture. Chill at least one hour. Peel and halve the avocados. Place them on a bed of spring greens or butter lettuce. Spoon the crab salad over the avocado halves. Garnish with lemon wedges.
preheat oven to 375 degrees. in a small bowl, stir together flour, baking soda, and salt then set aside. In a large bowl, mix together applesauce and brown sugar, then mix in the egg. add the dry mixture to the wet, and stir. fold in the meusli and chocolate chips. drop by rounded 1/2 tablespoons on greased cookie sheet. bake for 10-12 minutes or until golden brown.
Peel each apple about a fourth of the way down; remove core and seeds. In a small bowl, combine cranberries, sugar, cinnamon, nutmeg and walnuts. Spoon cranberry mixture into center of each apple. Place in a 4-quart or larger crock pot. Cover and cook on low 4 to 5 hours or until apples are tender. Serve warm or at room temperature. Top with whipped or sour cream, or vanilla ice cream, if desired. Enjoy!
Combine vanilla, cake mix, oil and eggs. Form into balls and roll in sugar mixture. NOTE - If dough is too sticky to form into balls, let it set out about 30 minutes. Place cookies on sheet and bake 8-10 minutes. EDITORS NOTES:. For added flavor add 1/4 t nutmeg to sugar mixture. You can substitute French Vanilla or White cake mix if you prefer. I use French Vanilla because I like the flavor better.
Put the ice cubes in a highball glass. Pour in the port and tonic water. Drop in the zest.
Heat the oil in a pan over medium heat. Add salt and pepper to the chicken. Fry on medium or lower until cooked through. You might have to reduce the heat so that the chicken will NOT brown - just cook. While the chicken is cooking slowly, chop the onions and celery. Add onions and celery to the same pan as the chicken Cover the chicken and vegetables so that they become tender. While this is cooking, chop the potatoes and carrots - cubed. Boil potatoes and carrots until fork tender. Add frozen peas about 5 minutes before the potatoes and carrots are done. In a separate bowl, mix chicken soup, milk, chicken boullion and mustard -- consistency should be loose (you might have to add a bit more milk to make it a sauce). Drain vegetables and add to a large casserole dish. Remove chicken and chop into bit size pieces - add to casserole. Add softened onions and celery on top of casserole. Pour soup mixture on top of casserole. Roll out pie dough on top of casserole. Bake at 350 F for 35 - 45 minutes until pie dough is golden brown.
Set oven to 350 degrees F. Butter a 13 x 9-inch baking dish. Place the pork chops in the baking dish in one layer. In a bowl combine all remaining ingredients except the cheddar cheese, until well blended, then pour over the chops (lifting and turning the chops to coat with the sauce). Cover and bake for about 45 minutes (cooking time will vary depending on the thickness of your pork chops). Uncover and bake for another 15 minutes. At the end of cooking sprinkle with grated cheddar cheese and return to oven for a few minutes to melt the cheese (the cheddar cheese is only optional).
Combine shortening, eggs and milk. Add dry ingredients, mix well. Pour into hot waffle iron. Makes several waffles. Can be stored in refrigerator.
Combine the vinegar, wine, sugar, peppercorns, mustard seeds, red pepper flakes, and salt in a medium saucepan. Stir over low heat until the sugar has dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in liquid. Transfer the shallots and all liquid to a jar or plastic container. Cover tightly and store in refrigerator up to 2 weeks.
Preheat oven to 375°F. Spray a 9 x 13 dish with oil. Set aside 1 cup of shredded cheese. In a large bowl, mix all ingredients and put into baking dish. Top with remaining cheese and bake 45 minutes to 1 hour, depending on how golden and bubbly you like your cheese.
Beat egg in bowl. Cover bread on both sides with egg. Place bread in skillet until lightly browned. Place bread on plate. Drizzle olive oil over bread. Salt and Pepper to taste. Serve with a slice of Feta Cheese.
Combine all ingredients in a large ziploc bag. Use 1/2 cup per recipe combined with your choice of liquids (3/4 cup minimum), vegetable, pasta, rice, or potatoes.
In a large heavy pot heat butter over medium heat. Add in onion, garlic and diced carrots; saute for about 3 minutes. Add in flour and cayenne pepper; stir for 1 minute. Add in chicken broth or water; bring to a boil stirring constantly and simmer for 2 minutes. Add in mushrooms and potatoes; reduce heat to medium-low, cover and simmer for about 40 minutes over low heat or until all veggies are tender. Stir in cream, condensed soup (if using) and Parmesan cheese; heat though. Season with pepper and salt to taste.
Preheat oven to 350°F. In medium bowl combine eggs, bread crumbs, onion, tomatoes, raisins, salt, cloves, and pepper. Add meat; mix well. Lightly pat meat mixture into 9x5x3-inch loaf pan. Bake 1 to 1-1/4 hours or until internal temperature registers 160°F. Spoon off fat. In bowl combine ketchup and brown sugar; spread over meat. Bake 5 minutes more. Let stand 15 minutes. Using two spatulas, lift meatloaf from pan to cutting board. Cut into 12 slices. Stir together mayonnaise and horseradish. Spread mayonnaise mixture on bread. Top bread with 2 meatloaf slices.