HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken stock, 1 teaspoons soy sauce, and 1 teaspoons sesame oil and bring to a boil. Place grain in large bowl and pour boiling stock mixture inches Cover and let stand till tender 5-30 minutes (depending on the cooking time for the grain you're using). Stir in scallions and bell pepper. Cover and refrigerate to chill while you finish the remaining steps. Steam the peas for one minute. Add broccoli and steam together for another two minutes, or till crisp tender. Rinse with cold water and drain. Add broccoli, peas, and chicken to couscous and continue chilling. In a small bowl, combine lemon juice, olive oil, soy sauce, red pepper flakes, and sesame oil, whisking till smooth. Drizzle dressing over couscous mixture and stir till well combined. Mix in almonds and sesame seeds. Serve chilled or at room temperature.
Preheat oven to 220°C. Heat oil (2 tablespoons) in a large frying pan over medium high heat and add lamb and cook for 1 minutes each side or until browned, romove and set aside. Melt butter in the frying pan over medium high heat and add mushrooms and cook stirring occasionally for 2 minutes or until softened and then add half the spinach and cook a further 1 minute or until wilted and then set the mushroom duxelles aside to cool. Place a sheet of puff pastry on a piece of baking paper and place a piece of lamb in the centre of the pastry sheet and spread with 1 teaspoon Dijon mustard and then spoon half the muchroom duxelles over the lamb. Fold pastry over lamb and roll up like a parcel, turning seam side down and trim ends and seal with a fork and then lightly brush with egg and repeat to make another wellington. Cut remaining sheet of pastry into 2cm strips and place over wellington in a lattice patter, pressing edges to seal, lightly brush with egg and place on an oven tray, then bake for 20 minutes or until golden. Meanwhile heat oil in a large deep frying pan over medium high heat and add potatoes, sweet potato, garlic and onion. Season then cook stirring occasionally for 10 minutes or until tender and then add the remaining spinach and cook, stirring for 1 minutes or until wilted and then stir in pine nuts and thyme and season to taste. Ciut the wellingtons in half, then divide among plates and serve with vegetables.
Butter a casserole dish. Peel and slice potatoes. Pull turkey apart into BIG bite size pieces. Layer up potatoes, turkey, and lumps of stuffing, (in that order), putting a tiny knob of butter and a scant sprinkling of S& P onto the potatoes with each layer. Save a layer of potatoes for the top. Pour gravy (possibly thinned down a bit) over all, until it only just covers, and then add the reserved layer of potatoes. Put a knob of butter and some S& P onto each potato. Cover casserole with foil (or a lid) and bake in a low oven for about an hour (longer if you have done a large hotpot)- make sure the potatoes are cooked by inserting a knife to see if they are tender. Serve with cabbage, brussels sprouts, carrots- whatever veg you like, and, for the piggies amongst us, some crusty bread.
Stir all ingredients together and serve over fresh grilled fish of your choice--we like it over salmon. Refrigerate any leftovers.
Line a jelly roll pan (10x15-inch) with foil; Arrange graham crackers in the pan in a single layer to cover pan. Combine butter and sugar in a heavy medium saucepan; bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes until the consistency of carmel; stir in vanilla and chopped nuts. Drizzle the hot mixture over crackers and spread evenly. Bake 10 minutes at 300°. Remove at once from pan to flat surface to cool. When cool, break into smaller pieces.
Combine the CREPE ingredients together and make the crepes in the usual way. Recipe should make 10-12 crepes. Peel the avocados, remove the stones and cut into cubes. Drizzle with lemon juice. Mix together gently, the avocado and diced chicken. Combine the melted butter and flour and make a roux. Remove from the heat and stir in a little of the milk AND cream. Return to the heat and blend until smooth. Repeat this process several times until all the cream is smoothly blended into the roux to make a thick and smooth white sauce. Stir in the lemon juice and then the rest of the ingredients. Stir to combine. Pour 1/2 the sauce over the chicken and avocado, and stir to combine. Lie the crepes out flat and divide the chicken and avocado mixture/filling evenly among the crepes. Spread the filling along one edge of each crepe. Roll each crepe up and place firmly side by side in lightly greased baking dish. It is at this stage that the crepes and sauce can be covered and refrigerated for a couple of hours until ready to serve. Then reheat the sauce over moderate heat and thin down with a little extra cream or milk if too thick. Serve the crepes with the sauce poured over the top. Garnish with chopped fresh chives and a sprig of parsley. Enjoy!
1. To make the dressing, combine lemon juice, olive oil, cilantro or parsley, salt, and pepper. Set aside. 2. Boil the water in a small saucepan and add corn; reduce heat and simmer until corn is tender. Drain, reserving 1 cup cooking liquid. 3. Return cooking liquid to the saucepan and bring to a boil. Add quinoa and cumin; cover and simmer about 10 minutes, until liquid is absorbed. Remove quinoa from heat and set aside 5 minutes. Fluff quinoa with a fork and transfer to a salad bowl; cool slightly. Add corn, black beans, tomato, and onion to quinoa. Toss with dressing and chill.
Combine cream cheese, vanilla, chopped pecans and 2 tablespoons of sugar. Set aside. Combine eggs, milk, nutmeg and 4 tablespoons of sugar until well blended. Set aside. Combine crushed cornflakes with coconut and set aside. Cut down through the top and along one side of each slice of bread. Spread a generous tablespoon of cream cheese filling inside of each pocket. Preheat a greased griddle. Dip the bread pockets into the egg/milk mixture, then press them into corn flake/coconut mixture, coating both sides of each pocket slice. Cook until golden on both sides. Serve warm with syrup.
COMBINE the following ingredients in the food processor: artichoke hearts, mushrooms, pimentos, green olives, green bell pepper, celery; pulse until veggies are medium/fine in size. In a skillet: Warm olive oil over medium heat, sautee onions and garlic in 1/4 C olive oil, may use less oil. Cool and set aside. Make vinaigrette by combining: white vinegar, dried Italian seasoning, salt, sugar, pepper. Whisk to blend. Add to all veggies. Cover and refrigerate for 6-8 hours. Clean and trim individual endive leaves. Trimming off ends as needed. Spoon mixture into leaves. Arrange on serving platter.
Cook carrots in boiling water until tender but still crisp (10 to 12 minutes). While carrots cook, combine other ingredients in a microwave bowl and microwave on high for one minute. Once carrots cook drain and place in a microwaveable casserole dish with lid. Pour marmalade mixture over carrots and stir until marmalade mixture coats the carrots. Cover and refrigerate overnight (8-24 hours). Before reheating, stir. Microwave on high for 4-5 minutes stirring every few minutes.
Preheat oven to 350. Mix 1 teaspoon of Italian seasoning, the garlic powder, the seasoning salt and one half of the pepper in a small bowl and set aside. Mix the tomatoes, minced garlic, diced onion, one teaspoon of Italian seasoning, the oregano and the other half teaspoon of pepper in an 8x8 baking dish and set aside. Pat the chicken breasts dry with a paper towel and then season each side with spice mixture. Add them to the baking dish and press them down slightly. Cover each piece with four pepperoni slices. Bake at 350 degrees for about 30-40 minutes or until a meat thermometer reaches 165 degrees. Once the chicken is fully cooked top each breast with a slice of cheese and then turn the broiler on high. Broil for 2-3 minutes or until the cheese is starting to brown and is bubbly.
Preheat oven to 350. Beat sugar and oil on high speed until creamy. Add orange juice and mix. In a separate bowl, combine cocoa and baking soda and add to mixture. Add flour, water, vanilla sugar, and eggs a bit at a time and mix until smooth. Pour into a lined cookie sheet. Bake for 1 hour and cool completely. Add confectionary sugar, water, oil, cocoa, and vanilla to a small pot and heat over low heat until it's a smooth glaze. Pour over the cake while the glaze is still hot.
Mix the dry ingredients. Add in the eggs, pineapple along with its juice, and walnuts. Stir just until moistened. Pour into a 23 x 33 cm baking pan lined with parchment paper and bake in a preheated oven at 180°C for about 35 minutes or until toothpick comes out clean. Take the cake out of the oven and cool completely. Meanwhile make frosting: combine butter, cream cheese, powdered sugar, and vanilla essence. Beat until smooth and shiny. Frost cake using all the frosting.
Combine the first five ingredients in a large bowl; beat at medium speed of a mixer until smooth. Combine flour, cream of tartar, baking soda, and salt in a bowl, stirring with a whisk. Add flour mixture to banana mixture, stirring JUST until moist. Spoon batter into an 8x4-inch loaf pan that has been coated with cooking spray. Bake at 350 degrees for 40 minutes, or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on rack.
Combine flour, salt and pepper. Slice tenderloin into 1 inch thick medallions; flatten slightly with the heel of your hand. Coat both sides of medallions with flour, shaking off excess. Reserve remaining flour mixture. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add medallions and cook until no longer pink, about 2 to 3 minutes per side. Transfer meat to a platter and cover to keep warm. Place skillet with drippings over medium heat. Add remaining 1 tablespoon of olive oil, onion and garlic; cook, stirring occasionally, until onions are golden brown and caramelized, about 7 minutes. Stir in reserved flour mixture and thyme; cook and stir for 1 minute. Whisk in chicken broth and apple cider. Bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes. Pour sauce over medallions and serve.
Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup cold water. With dough hook (or mix by hand) mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl. Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size. Split the dough into halves, and form each into a log. Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour. Put dough on a lightly floured baker's peel. Dimple dough by pressing it down with your fingertips. Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch. Drizzle with remaining olive oil, rosemary and sprinkle with remaining salt. Place a baking stone, sometimes known as a pizza stone, in the oven. Set oven to broil, about 520 degrees (or in my case on high). Slide pizza onto the preheated baking stone with the baker's peel. Bake until the bubbles range from golden to deep brown in color, (Jim says 10 to 12 minutes but in my case it was about 5-6 minutes,l guess mine was pretty thin) . . . suggest moving rack to the bottom of the oven). Serve immediately!
Heat the olive oil in a saucepan. Add the onion, celery and chili powder, and saute lightly about 8-10 minutes. Stir in the tomatoes through worcestershire sauce. Bring to a boil and add the frozen fish. Let the soup simmer--separating the fish as it thaws--for about 15 minutes or until the fish flakes easily. Sprinkle with parsley.
Preheat the oven. To 375 degrees F. Melt the butter in a small heat proof dish. Crack the eggs into the dish and bake for 10-15 minutes. The whites should be cooked, but not hard. Serve with toast.
Preheat the oven to 200 C/190 C fan/Gas Mark 5. Dust a baking sheet with flour. Sieve together the flour, salt, sugar and bicarbonate of soda. Mix together the buttermilk and milk. Make a well in the centre and pour on the buttermilk mixture. Mix well until the dough is even, and stir in the sour cherries. To shape for cooking, set the dough on a floured surface and turn around in your hands, until you have a neat round shape. Use a floured knife to score the surface into 4 or 6 sections. Transfer to the floured baking sheet and bake for 20 - 25 minutes. Set aside on a rack to cool. Best eaten straight away, but can be stored for up to 3 days in an airtight container.
Heat up the olive oil in a large skillet on medium-low heat. Add the potatoes in a single layer (as best you can) and lightly fry until softened but not crispy browned, about 10 minutes. A little bit of browning is okay. In the meantime whisk together the eggs, and a dash of salt and pepper. Add the onion, garlic and eggs to the skillet, tilt pan to distribute eggs and reduce temperature to low. Let eggs cook until set-softened but not dried out, about 5-7 minutes. The eggs should be {slightly} runny on top. Remove from heat and season with salt and pepper. Garnish with the parsley, a sprinkle of smoked paprika and lemon wedges. Can be served warm or at room temperature.
Preheat oven to 400 degrees. Place quartered onion in small baking dish. Drizzle oil over. Bake until soft, about 45 minutes. Cool. Puree onion with roasted red peppers and basil leaves in food processor. Add cream cheese and blend just until combined. Season with salt and pepper to taste, pulse to blend. Transfer to medium bowl, cover and refrigerate at least 3 hours. Place dip in center of platter/serving plate and surround with bagel chips and/or cut fresh vegetables. Makes about 2 1/2 cups.
Dissolve hartshorn in the milk for 1 hour. Beat eggs until thick and lemon coloured, about 10 minutes with a heavy duty mixed, longer with a hand mixer. Slowly beat in the powdered sugar, then the softened butter, beating until the mixture is creamy. Beat in the hartshorn and milk, salt, flavouring oil and grated citrus peel, if using. Gradually beat in as much of the flour as possible with the mixer, then stir in the rest of the flour to make a stiff dough. Turn the dough onto floured surface and knead in more flour until stiff enough to make a good print. The amount of flour needed will depend on the size of the eggs and amount of humidity. Dust a surface with flour and roll out the dough to about 1/3 " thickness. With a clean dry pastry brush, brush springerle molds with cake flour and press into the dough. Cut out cookies with a knife, pizza cutter, pastry wheel or cutter. Place cookies on a kitchen towel, uncovered, to dry for 2 to 24 hours. Bake on a greased or baker's parchment lined cookie sheet at 225 F to 325 F until barely golden on the bottom. This will take 10 to 25 minutes, depending on the size of the cookies. Cool completely on rack and store in tins. They will keep for monthe and improve with age. They can be baked in October or November for Christmas. The number of cookies this recipe yields depends on the size and thickness of the cookies. Prep time does not include the 2 to 24 hour drying time. VARIATIONS: Chocolate Springerle - Add 1 cup cocoa and 2 tsp vanilla or chocolate extract in place of other flavorings. For a lighter colored cookie, use chocolate flavor confectioner's sugar which is available in 1 lb boxes, plus 2 tsp of vanilla or chocolate extract. Cocoa-Mocha - Add 2 tbsp powdered (pulverize granules if necessary) instant coffee to milk plus either of the chocolate formulas given above. Citrus - Use 3 to 4 tsp oil of lemon or oil of orange, or 2 tsp oil and grated rind of 3 oranges or lemons. Oil of cinnamon, almond or peppermint - Use 1/2 tsp Vanilla - Use 4 or 5 tsp extract.
Turn on oven to 350 degrees. Grease a baking dish with shortening. Save until Step 4. Tear the bread into pieces and put in blender container. Cover the blender; blend on high speed until crumbs form (you should have about 1 1/2 cups). On cutting board use a sharp knife to cut onion into very small pieces (you should have about 1/2 cup). Crack the eggs into a large bowl. Beat with a fork or whisk until yolks and whites are mixed. Add bread crumbs, onion, milk, 1 teaspoon of the mustard, and pepper. Add ground ham and ground pork. Mix well with wooden spoon. Place a piece of waxed paper on the counter or table. Put the meat mixture on waxed paper. Use your hands to divide the mixture into 12 portions. Shape each portion into a ball. Place the meatballs in the prepared baking dish. In a small bowl stir together brown sugar, catsup, vinegar, and the remaining 1 teaspoon mustard. Stir until sugar is dissolved. Pour over meatballs. Put the baking sheet in the oven. Bake about 35 minutes or until internal temperature is 160 degrees F. Turn off oven. Use hot pads to remove baking dish from oven. Use a large spoon to serve meatballs. Stir sauce in dish. Spoon sauce over meatballs to serve. Serve with corn on the cob, dinner rolls, and milk.
Preheat the oven to 350°F / 180°C. Line 3 heavy large baking sheets with parchment paper. Mix the flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended. Stir the dry ingredients into the peanut butter mixture in 2 additions. Stir in the chopped chocolate. Scoop about 3 tablespoonfuls of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart. Bake for about 12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch. Cool the cookies on the baking sheets for 5 minutes. Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.
Preheat oven to 350 deg. F. Spray 9 inch pie plate with nonstick cooking spray. Combine apple, raisins, brown sugar and cinnamon in medium bowl. Transfer to prepared pie plate. Bake, uncovered, 10 - 15 minutes or until apple begins to soften. Remove from oven. Increase temperature to 450 deg. F. Meanwhile, whisk eggs, milk, flour and butter in medium bowl until blended. Pour batter over apple mixture. Bake 15 minutes or until pancake is golden brown. Invert onto serving dish. Sprinkle with powdered sugar if desired.
Clean potatoes. Do not peel. Cut each potato lengthwise in quarters. Dip each wedge into melted margarine, covering completely. Arrange skin side down on shallow baking pan. Sprinkle with seasoned salt to taste. Bake uncovered at 400 degrees for about 1 hour or until golden brown and tender when pierced.
Toss nuts in egg white. Combine the seasonings and sprinkle over the nuts in a greased or non-stick baking sheet. (Alternatively, you can combine the seasonings with the egg white and coat the nuts that way). Bake in a 300 degree oven for 25 minutes.
Blanch tomatoes and skin them, or just use canned tomatoes. Cook bacon; take out; saute onions and red peppers in bacon grease. Add paprika and tomatoes, garlic, oregano and cumin; fry gently. Add chicken stock. Return bacon and bring to a boil. Simmer 1 hour, stirring.
Preheat oven to 375 degrees F. Grease mini muffin pans lightly. Mix skim milk, apple sauce, egg whites, splenda, brown sugar, raisin bran cereal, and wheat bran into a bowl. Let sit for 10 minute. In another bowl, whisk whole wheat flour, baking powder, and cinnamon. Mix flour mixture into the bran mixture. Mix in mashed banana. Scoop mixture into greased mini muffin pans (about 3/4 full). Bake 10-15 minute Do tooth pick test to see if done. Mix melted butter, brown sugar, and cinnamon together. Brush butter mixture on warm muffins.
Combine all the vegetables and steam just until tender. Boil the potatoes until soft. Drain and mash with 2 tablespoons butter, yogurt and cheese. Pre-heat the oven to 375 degrees. In a large saucepan, melt butter, add in flour and cook 1 minute, then whisk in milk and broth. Simmer until thick. Add in the steamed veggies and sage. Season with salt and pepper, to taste. Set aside. Spread the vegetables in a large baking dish, and spread the potato mixture on top. Sprinkle additional parmesan cheese on top if desired. Bake for 30 to 40 minutes or until lightly golden.
Preheat the oven to 400°F. Mix flour, baking powder, and salt in a large bowl. Cut butter into flour mixture with your hands or a fork until the mixture resembles coarse cornmeal. Stir in cheese, green onions, pecans, pepper and bacon until well mixed. Add cream and stir until dough forms, being careful not to overwork. Turn out onto a lightly floured surface and press until it holds together. Flatten into 2 circles, about 7 inches in diameter and 3/4-inch thick and cut each circle into 8 wedges with a sharp knife. Transfer to a parchment paper lined baking sheet, leaving a little space between each wedge. Bake until golden brown, 22 to 23 minutes. Serve warm.
Season the snapper with salt and pepper. In a large shallow bowl, whisk together the lime juice, olive oil, chopped cilantro, turmeric, ginger, shallot and garlic. Add the snapper fillets and turn to coat well. Cover and let stand for 30 minutes. Preheat a broiler. Line a baking sheet with aluminum foil. Remove the fish from the marinade and arrange on the prepared baking sheet. Broil 6 to 8 inches from the heat until the fish is opaque in the center, 8 to 10 minutes. Garnish with cilantro sprigs and serve immediately.
Core and peel tomatoes (Often, the day before, I will wash and core the tomatoes and freeze them first. Then just dunk them in a sink full of hot water and the peel falls right off). UPDATE: This year I didn't even bother to peel them, just core them and continue. The peel will come out in step 4. Place the tomatoes in a large stock pot and as you fill it, bring them to a rolling boil, stirring regularly (They will burn if you don't). I usually squish the first few with a potato masher to cover the bottom of the stock pot with liquid in order to get the boiling process kick started. Sterilize your jars (I do this in the dishwasher). Once you have all your tomatoes in the stock pot and boiling up a storm, ladle them into your food mill and grind out the mixture into pots, scraping the good stuff off the sides of the cone into your juice. Throw out the remaining pulp and return the juice to the stock pot. Bring back to a rolling boil. Add salt. (I usually add 1 tsp to each litre/quart). This is optional of course. Pour into jars leaving 1/2 inch air space. Place jars into canner and boil for 25 minutes. DONE!
For the pie filling: Mix flour, cornstarch, salt, sugar and boiling water in the top of a double boiler. Cook over simmering water about 15 minutes or until thickened and clear, stir constantly. Add lightly beated egg yolks and cook 2 minutes longer. Add lemon juice, zest and butter. Cool slightly, then turn into a baked pie shell. For the meringue: pre-heat oven to 400°F. Beat egg whites until frothy. Gradually beat in sugar and cream of tartar until egg whites are stiff. Spoon meringue over the pie filling, completely covering the filling. Place pie in the 400-degree F oven to brown slightly, about 10 minutesor until tinged with brown.
Combine all ingredients in a pot and bring to a boil. For vegetarian, if using the broth option, only use vegetable broth. Lower heat and simmer for 1-1/2 hours. As the liquid evaporates, add a little more to keep the veggies covered. Strain and discard veggies. Store stock in refrigerator or freeze until required.
Preheat the oven to325°F. Sift together the flour, sugar, baking powder and soda. Set aside. Cream together the sour cream, butter, milk and vanilla; mix well. Stir in the flour mixture. Drop by teaspoonfuls onto greased cookie sheets, flatten with fork. Sprinkle with sugar. Bake in the preheated oven for 10-12 minutes, until firm and golden coloured. Cool for 2 minutes in the oven and remove to a wire rack to cool completely.