HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small bowl, combine dried mushrooms and hot water. Allow mushrooms to reconstitute, making sure to save the liquid! Season veal with salt and pepper, then dredge in flour, shaking off excess. Heat oil over medium high heat in deep skillet, and brown veal shanks on both sides, adding more oil as needed. Remove veal from pan, add diced vegetables and mushrooms, cook for for 5-10 minutes or until browned, adding more oil if needed. Return veal to pan, add wine and reduce for 5 minutes. Be sure to scrape up any brown bits off the bottom of the pan--that's where the flavor is! Add mushroom water, tomato sauce, and chicken broth. Simmer on very low heat for at least 45 minutes, or bake at 325 degrees for 1 and 1/2 hours, or until veal is fork tender. Serve over creamy polenta, rice, mashed potatoes, or egg noodles.
Toast mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes. Transfer to a plate and set aside. In a mixing bowl, whisk mayonnaise with mustard, dill, lime juice and brown sugar. Season with pepper. Set Aside. Light a gas grill and lightly brush grate with oil. Run your fingers over the salmon fillet, feeling for bones. Use tweezers to remove any bones you find. Brush skin side of salmon with olive oil and season with salt and pepper. Place fillet on grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with mustard seeds. Close grill and cook over moderate heat until glaze is golden and salmon is nearly opaque, about 25 minutes. Check on salmon and make sure skin does not begin to char. If skin does char move to cooler part of grill and reduce heat. Transfer the salmon to a platter and serve hot or at room temperature.
Mix all ingredients together and refrigerate for 8 hours for best result (you can use it pretty quickly however in a pinch). Brush lightly or marinate over chicken, turkey or pork. If brushing lightly do last few minutes of grilling. Can be used as a dipping sauce as well. This amount easily covers 6 pieces of chicken so you can adjust accordingly if you are marinating or just brushing it on.
Cut out rounds out of bread--white or wheat. Spread each round with butter. Spread a tad of soft cream cheese on top of the butter. Place a cucumber slice on top of this. Sprinkle with salt and pepper. Put a tiny piece of parsley on top OR sprinkle a little dry parsley or dill on top. Refrigerate.
Heat oven to 200C or 400°F. In a bowl beat the eggs until pale yellow and frothy. Stir in flour, baking powder, olive oil, melted butter, wine and port. Chop the ham, cube the cheese and slice the olives. Stir in ham, cheese, olives, salt and pepper to taste. Pour into greased bread tin, loaf tin or cake pan (11 X 4 inches would be a good size). Bake for about 50 minutes, or until well risen and golden brown. Serve cold in slices or as sandwich bread. This can be frozen in slices or as one whole loaf.
Divide the cheese into 1.5 cup and 1/2 cup portions, divide the cilantro into 1 tbsp portions. Cook the macaroni al dente in salted water, and put into a mixing bowl. Mix all the veggies and fixings together in a small bowl, add to the macaroni. In a 1.5 quart casserole dish, layer the macaroni mix and 1.5 cups of cheese to the top. Pour in the half-and-half. Top with the remaining cheese and cilantro and bake for 35-40 minutes at 350°F.
Heat gas or charcoal grill. In small saucepan, combine all glaze ingredients, chili sauce, honey, rice vinegar, dry mustard. Cook over low heat for 3 to 5 minutes or until thoroughly heated and flavors are blended, stirring occasionally. Sprinkle both sides of each pork chop with garlic pepper blend, paprika and salt. When grill is heated, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until no longer pink in center, turning once or twice and brushing with glaze during last 5 minutes of cooking time. Bring any remaining glaze to a boil. Serve warm glaze with pork chops.
Flake tuna into a bowl. Moisten with veganaise or mayo. Add curry, 1/4 teaspoon at a time, to taste--this should taste nutty, not curried. Add raisins to taste, 1 tablespoon at a time. Chill slightly. You can add grapes that have been halved, diced apple, diced onion, diced celery--whatever you'd like.
Make lemon curd whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes. Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes. Cooks' Notes: Lemon curd can be made 1 week ahead and chilled, covered. Make and bake crust. Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature. Put oven rack in middle position and preheat oven to 350°F Invert bottom of spring form pan (to make it easier to slide cake off bottom), then lock on side. Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of spring form pan. Place spring form pan in a shallow baking pan and bake 10 minutes, then cool crust completely in spring form pan on a rack. Make filling and Bake Cheesecake: Reduce oven temperature to 300°F Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined. Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd. Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.). Transfer spring form pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill. Uncovered, at least 4 hours. Remove side of spring form pan before serving. Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface. Combine blueberries, sugar and lemon juice in a medium saucepan. Over low heat, cook mixture, mashing blueberries slightly, until sauce has reduced and slightly thickens, about 5 minutes. Remove from heat and let cool slightly. Serve warm over cooled cake. Special equipment: a 9- to 91/2-inch (24-cm) spring form pan. Note:I will use a 8" or 6" spring form pan for a small cheesecake when we are feeling peckish and slice the cheesecake in desired thickness wrap in cling wrap of your choice and then wrap in foil freeze up to 8 weeks for maximum quality.
Get out a medium sized bowl. Measure the mayonnaise into the bowl. Gradually whisk in the evaporated milk. Add the sugar, garlic powder and celery salt. Mix well. Crumble up the blue cheese and stir it in too. Transfer the dressing to a pint sized canning jar. Store in the fridge. Makes about 1 2/3 cups of dressing. Very tasty.
Combine chili powder, cumin, garlic powder, onion powder, salt and red pepper flakes in a small bowl. Rub the goose meat with prepared seasoning. Set seasoned meat aside to come to room temperature, (15 min- 1 hr), while you prep toppings. Heat oil on medium-high heat, in heavy skillet, until very hot. Add the seasoned goose breasts and cook about 5 minutes per side, (let them slightly char before flipping). Let cooked goose rest for 5 minutes, then slice into whatever size pieces you'd like, (I do 1 inch cubes). Serve on taco shells or corn tortillas, with whatever toppings you like! I top ours with onions, tomatoes, cilantro, and sometimes cheese.
Butter the inside of a 2-2 1/2 quart slow cooker. Mix all the ingredients together in the crock pot. Cover and cook on LOW 2-2 1/2 hours or until liquid is absorbed. (^^Read intro.^^). Serve warm.
Put the butter and heavy cream in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted (the cream will form tiny bubbles). Do not let the mixture boil. Remove pan from heat; add the chocolate and let it soften in the hot cream for about 30 seconds. Add the vanilla and whisk until the sauce is smooth and all the chocolate is melted.
Preheat oven to 400. Put about 2 tablespoons butter in a square pan and set it in the oven while mixing the batter. Mix the dry ingredients and then add the wet ingredients, stirring just until moistened. Pour batter into hot pan with the melted butter in it. Bake for about 20 minutes or until knife inserted in center comes out clean.
In a small bowl, mix the yeast, 1 tsp sugar and 1/4 cup lukewarm water. Set it aside until foamy. In a large mixing bowl, combine the flour, salt and 1/4 cup sugar. Pour in the yeast mixture, melted butter, egg and the milk, use a mixing spoon and keep stirring until everything well-combines, for about 5 minutes. (The dough will be super sticky, pretty similar to cake batter). Cover the bowl and let the dough proof until double its size. Prepare and line a baking pan with parchment paper. Since the dough is super-sticky, make sure the work table is well-floured, pour the dough on the table; it would spread out by itself since it's very soft and lumpy. Do not knead or pat it too hard (as it will deflate the air bubbles and your donuts won't be that airy). Pat the dough lightly to about 2 cm. Dip the round cookie cutter with flour first and cut the dough, use a spatula to help you transferring the round dough onto a large baking tray. Cover the dough and let it rest for 20 minutes. Pre-heat the oven to 375 degree F. Brush the donuts with some melted butter and baked the donuts until lightly brown. It will take about 12 minutes (depend on your oven). Cool the donuts on a rack. Prepare a pipping bag fitted with a long round cake decorating tip. Fill it up with your favorite jam or custard and pipe it into the donuts. Lightly dust it with some powder sugar before serving.
Place carrots in saucepan with water and bring to boil for about 10 minutes (stirring occasionally) or until carrots are crisp-tender. May need more or less time depending on size and girth of your baby carrots. Drain carrots. Return to saucepan with remaining ingredients and cook over med-high heat for about 5 more minutes.
Let cheeses come to room temperature. Using a mixing bowl, combine all cheese and mix with electric mixer until creamy. Add garlic and onion a little at a time to taste. Refrigerate to chill and serve with pretzels.
Melt chocolate and butter in microwave at 50% power (Defrost) Sift flour into pitcher, add sugar, add eggs, mix together. Fold in melted chocolate and butter mix Pour into small Glass Ramekins (about 3" across) (Dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.). Preheat Oven to 300. Bake at 300 for 12 - 15 minutes in serving dish. Dessert should be firm around edges and wiggly in the center. Place Heart Stencil on top of dessert and sift powdered sugar. Serve Warm. This may be accompanied by ice cream, and/or coffee with a shot of Bailey's Irish Cream.
cut 4 squares from a thin polythene sheet. Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in airtight container.
The day before you plan too make breadcrumbs slice the bread into 1/2 inch slices. Place slices on cake racks to dry overnight. In batches, crumble or tear bread slices into the bowl of a food processor fitted with the steel blade. Pulse the bread multiple times until the crumbs are about the size of a dime. Add the cheese, garlic, herbs and salt and continue to pulse until the breadcrumbs become fine. Store what you are not using in the freezer or in your refrigerator for 3-4 days.
Preheat the oven on the BROIL setting. Arrange the onions quarters on an ovenproof grill pan or parchment-lined baking sheet. Season with salt and pepper. Drizzle pomegranate syrup all over the onion. Set the oven rack on the middle position and broil until the onion is tender and caramelized approximately 20 minutes, turning occasionally to broil evenly. If desired, serve onions over baby arugula leaves or mixed greens, pouring any residual sauce over the vegetables.
Mix all ingredients together except the grated cheese. Place in a greased baking dish. Sprinkle the top with the grated cheese. Bake at 350°F for 45 minutes.
Mix ingredients in blender with ice and blend thoroughly Pour into graham cracker-rimmed highball glass Garnish with a sprinkle of cinnamon.
Measure out the amount of rice desired into a mesh colander. Rinse the rice grains three times with cold water. Pour the rice into a bowl and cover it with cold water. Cover the bowl and allow the rice to soak for two to eight hours. (The longer the rice soaks, the shorter the steaming time.). Take the lid and upper baskets off of the bamboo steamer. Line the bottom basket with a clean damp cloth (a dish cloth fits perfectly). Drain the rice and pour the grains into the basket on top of the dish cloth. Place another damp dish cloth on top of the grains, folding the corners towards the center. Replace the lid on the basket. Fill a wok about halfway with water and bring the water to a boil. Place the bamboo steamer on the wok; the steamer should not be immersed in the water. Steam the rice for about 30 minutes; checking every 10 minutes during the cooking process to ensure that water has not evaporated and that the cloth has not dried out. ( I usually just pour a 1/4 cup of water over the cloth every 10 minutes);. Check the rice for doneness after 15 minutes. adding more time if needed, being careful not to overcook. Remove rice to a large bowl. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold vinegar mixture into the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes before using.
Preheat oven to 350. Lightly grease 9 muffin cups. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add oil and eggs, beating at medium-low speed with an electric mixer until combined. Add squashes, stirring to combine. Add cheese, stirring to combine. Spoon into prepared muffin cups. Bake for 33 to 35 minutes, or until golden brown.
Spoon 2 tablespoons peanut butter onto center of each of 4 individual plates. Shape peanut butter on each plate into a mound about 2 inches long and 1 inch wide. Place 1 carrot down center of each mound of peanut butter. Cut apple into quarters; remove core. Cut each quarter into 7 thin slices; cut 1 slice in half crosswise. Fan 3 apple slices on each side near top of each carrot to form upper wings. Place 1 half-slice on each side near bottom of each carrot to form lower wings. Place 2 strips of celery at top of each carrot to form antennae. Sprinkle apple slices with decorator sugar (optional). Decorate wings with raisins, craisins, peas, fruit loops or Cheerios.
Preheat oven to 400 degrees. Crush Cheez-Its with the pepper and garlic salt in a food processor until the texture resembles coarse bread crumbs. Place in a medium bowl and stir in the parmesan cheese. Use a knife to spread a thin coat of mayonnaise on both sides of the chicken tenders; dunk them in the cracker mixture, using a spoon to help thoroughly coat the chicken. Place on a greased baking sheet and cook for 22 minutes.
Cook ravioli to desired doneness as directed on package. Drain; rinse with hot water. Keep warm. Melt butter in medium skillet over medium heat. Add green beans and carrots, stir-fry or until crisp-tender. Add mushrooms, stir-fry until tender. In a small bowl, combine milk, flour, basil, salt, and pepper, blend well. Add to vegetables, cook until mixture thickens and boils, stirring constantly. Stir in sour cream, heat thoroughly. Serve ravioli with tomato wedges.
Slice chicken in thin strips. Heat 4 tbsp of oil in large pan. Stir in chicken and saute until chicken is thoroughly cooked and no longer pink. Remove and keep warm. Split asparagus lengthwise, then cut into 1 1/2 inch lengths. Heat remaining 2 tbsp vegetable oil in same pan. Stir in asparagus and onions. Saute 2 minutes. Stir in chicken, mushrooms & liquid, chicken broth, ginger, salt, sugar, and garlic powder, cover. Simmer 3 minutes. Mix cornstarch, sherry and soy sauce until smooth in cup, stir into mixture in pan. Cook, stirring constantly until mixture thickens and boils 3 minutes. Serve over rice.
Preheat oven to 425-degrees F. Grease 12 muffin tins or use paper liners. Mix first 5 ingredients (flour- salt) in a large bowl. Stir in blueberries In a small bowl beat egg, buttermilk and butter together with a fork. Add egg/milk/butter mixture to flour mixture and stir with a wooden spoon until moistened. Spoon into prepared muffin tins, filling 2/3 full. Bake for 20-30 minutes or until golden.
Combine all ingredients in a small food processor. Blend until smooth. Serve with broccoli florets, baby carrots, apsparagus spears, bell-pepper spears, or breadsticks.
Put beans into rapidly boiling water cook until just al dente, plunge into cold water, drain well, wrap in paper towel & refrigerate Place sliced green onions in your food processor, add garlic roughly chopped, lemon juice salt and pepper, yogurt and process at high speed 4-6 minutes until very smooth, chill French the cold green beans (cut them diagonally) thinly. Place beans on lettuce-lined plates and top with a dollop of dressing. Serve while still very chilled.
Place all ingredients into a saucepan. Bring to boil for 2 minutes. Reduce to simmer. When mixture thickens, add more water. This is usually good for an entire weekend; after that discard and start over.
Preheat oven 350 degrees. Mix the flour, baking powder, and salt. In a separate container mix the fruit concentrate, milk and extract until blended well. Pour the liquid ingredients into flour mixture and mix until smooth. Don't overbeat. Place a 9 inch square baking pan in oven with the teaspoon of margarine until melted. Swirl the pan around until it coats pan. Pour batter into pan and sprinkle evenly with blueberries. Bake for about 30 to 40 minutes, or until golden brown. Mix the jam with the water. Heat until melted. Brush the top with the glaze when it comes out of the oven. Cut into 9 squares and serve warm. ***Fruit concentrate is a available at health food stores. ***Can also use cranberries, strawberries, or sliced peaches.
combine 1/4 cup flour, salt, pepper, cayenne pepper in a bowl. Toss turkey with the flour/spice mixture and place in crock pot. Add carrots, potatoes, onions, peas and carrots, garlic and mushrooms. Pour broth and sherry over all and stir to blend, Cover and cook on high 4-5 hours or on low 7-9. Turn crock pot to high while preparing the cornbread. Preheat oven to 400. Blend remaining 1/3 cup flour with 1/3 cup cold water and stir until smooth, then blend into the stew in the pot. Cook, stirring occasionally, 15 minutes or until thickened. Cornbread: Combine flour, cornmeal, baking powder, salt and sugar in mixing bowl. Blend in egg, milk and oil. Pour over the thickened stew. Take removable stoneware out of the crock pot and place in heated oven. Bake for 15-20 minutes or until the cornbread is brown. Allow to stand 15 minutes before serving.
Preheat the oven to 350 degrees F. Remove mushroom stems (and reserve), leaving caps intact and set aside. Chop stems and saute in butter for 10 minutes. Add clams, onions, parsley, salt, pepper, and garlic. Saute for 5 minutes. Stuff mushroom caps with mixture and place in a lightly greased baking dish. Chill. Combine the mayonnaise and mustard; place a dollop on each mushroom. Bake for 10-15 minutes. Serve hot.
In a blender or food processor, combine all ingredients except the oil, and blend until smooth. With the machine running, add the oil in a slow steady stream until incorporated.
Cook rice according to package directions. Cool slightly, about 10 minutes. Combine the Italian dressing, soy sauce and sugar and stir into rice. Cover and chill at least one hour or as long as overnight. Just before serving, fold in the spinach, celery, green onions and bacon.
Separate egg whites from yolks. Whip egg whites until stiff. Bring sugar and water to a boil. Occasionally use a pastry brush and cold water to brush down any crystals that form on the side of the pan. Boil for seven minutes over medium heat. Pour sugar mixture slowly into egg whites. Beat until bowl is cool to the touch - ten minutes or so. (You might want to place this bowl in another bowl with a little cold water in it to speed the cooling process a bit.). Cut butter into 1" pieces, and add them slowly to the sugar/eggwhite mixture. The mixture gets more "soupy" as you add the butter, but this is OK. Add vanilla when butter is mixed in well. Beat until light and fluffy. It may look a little curdled, but keep beating, and it will become smooth. This icing can be refrigerated for weeks, or even frozen for months. To get it back to be nice and creamy after being in the fridge or freezer, just mix it again, and it will return to its' creamy texture.
Cook pasta according to packet instructions, drain and set aside. Heat oven to 180°C (350°F) degrees. In a saucepan over medium heat, melt butter and stir in flour to form a paste. Slowly whisk in milk. Bring to a simmer, constantly stirring over low heat, until sauce begins to thicken. Season with salt, pepper and the hot sauce. Remove from heat and stir in 1 1/2 cups of the tasty cheddar cheese until blended. Butter a 4-quart baking dish. Layer pasta, remaining tasty cheddar and mild cheese, and sauce. Sprinkle top with Parmesan. Bake 30 minutes until bubbly and golden.