HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim the excess fat off the lamb and set aside. Finely chop the whole garlic head. Combine with the remaining marinade ingredients. Place the lamb in a large, deep container or baking dish and pour in the marinade. Turn the lamb in the marinade so that it is coated all over. Cover and refrigerate overnight. Using a mortar and pestle, crush the ingredients for the dry rub all together until they are pastelike in consistency. Remove the lamb from the marinade and discard the marinade. Make 10-15 small incisions all over its surface using a small, sharp paring knife. Stuff each of these little holes with the dry rub and rub whatever is left over the surface of the lamb. Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil. Preheat the oven to 375°F (190°C). Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano. Season well with salt and pepper. Place the lamb over the potatoes. Roast, frequently basting both the lamb and the potatoes with the pan juices for about 1 hour and 30 minutes, for a well-done leg. Add a little water to the pan during baking if necessary to keep the pan juices from drying out. Remove the lamb from the oven and let rest for about 10 minutes before carving. Keep the potatoes in the turned off oven until ready to serve.
Mix mushrooms, dressing and lemon juice in a nonstick skillet, cook on medium heat for about 3 to 5 minutes or until mushrooms are tender, stirring frequently. Top with asparagus; cover. Reduce heat to medium-low; simmer 5 minutes or until asparagus are crisp-tender. Sprinkle with almonds.
Prepare macaroni or pasta as directed on package. Combine mayonnaise, Italian dressing, mustard, and dill. Add pasta to dressing and mix well. Place vegetables and tuna in salad bowl. Sprinkle with salt and pepper. Add pasta and dressing mixture and toss all ingredients gently. Refrigerate, covered, at least 4 hours before serving. NOTES: Good Seasons Italian salad dressing makes an easy, wonderful marinade for chicken on the grill. Place chicken pieces in Ziploc bag with 1/2 cup salad dressing for at least one hour. Be careful, remembering that the dressing is made with salad oil and will flare up at first as the oil ignites. It can also be used dry as a rub. Good Seasons salad dressing is becoming harder to find as Kraft Foods moves toward higher end premium dressings.
Prick eggplant, place them in a baking pan and bake at 350F in the oven for about one hour or until soft (or broil the eggplant for about 15 mintues turning several times, check if soft). Allow skin to shrivel and turn black so as to give a smoky flavor to the salad. Peel eggplant while still hot and chop flesh into pieces. Drain if necessary over a colander. Blend eggplant with garlic, oil, lemon or vinegar, salt and pepper together until smooth. With the fork work together cheese and pesto until combined. Spoon eggplant cream in cups (as smaller as prettier). Place tomato pieces over the cream. Spoon a smaller amount of cheese-pesto over tomatoes. Top with a small piece of feta or Camembert cheese and decorate with herbs.
Equipment: Large mixing bowl, Small bowl, whisk. Place potatoes in a medium pot and cover with water. Bring to a boil over medium high heat, then reduce to a simmer and cook until tender, about 12-15 minutes. Drain potatoes, cut into quarters and place in a large mixing bowl. Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp. Drain onto a towel-lined plate. Transfer half of bacon to the bowl with potatoes and reserve the other half to garnish the final salad. Add cooked pasta, broccoli, 1 cup cubed cheddar cheese and 2 tablespoons chopped chives to the bowl and toss to combine. In a medium bowl, whisk to combine sour cream, mayonnaise, buttermilk, apple cider vinegar, sugar and salt and pepper to taste. Pour over salad and toss to combine. Season to taste with salt and pepper and transfer to serving bowl. Garnish with remaining bacon, cheese, a dollop of sour cream and sprinkle of chives.
Cut unpeeled but cored apples into chunks, place in large sauce pan. Add 1/2 inch of water. Stir in sugar, vanilla and cinnamon. Heat to boiling, reduce to low and simmer, covered, until apples soften (about 30 min.) Press through a fine sieve or the fine disc of a food mill. Taste and adjust seasoning. Refrigerate.
Trim the extra fat from the meat if there is any. Wash oxtails in cold water/vinegar solution. Put the oxtails in the pressure-cooker with the browning, paprika, and salt. Add 4 cups of water to the pot. Place the pot on the fire and turn the fire to high. Allow the meat to cook under this high pressure for a limited time. Here's how, wait until the pressure builds up to its maximum point (threshold), and use your timer or clock to measure two minutes cooking time at maximum pressure. Turn off the fire and wait another minute. DO NOT REMOVE THE POT COVER. Slowly remove the pot from the heat source. You can also put the pot in the kitchen sink and run cold water on it; let it cool fast. When the pot is cool enough, carefully remove the cover and pour the contents into a saucepan. Turn the fire to medium and cook the oxtails until they are medium soft, or soft. Taste the gravy, now add salt to taste if needed.If the textures of the oxtails are the way you want them to be, add the rest of the ingredients, except the butter beans. The butter beans should be added two minutes before you finish making this stew.When the stew is ready, you may serve it with White Rice, Rice and Peas, Pasta, Bread, or Yams and Dumplings.
Pre- heat the oven to 200°C. Heat the olive oil in a saucepan and fry the onions, garlic carrots until golden. Season then add the rosemary, cook for approx 5 minutes. In a separate pan cook the minced meat until browned, add the thyme leaves, stirring constantly to break up the meat and ensure it cooks evenly. When the mince is browned, remove from the pan and place on a lined plate to remove excess fat, add the mushrooms to this pan and saute for approx 5 minutes or until lightly golden. Add the tomato puree and the cooked mince to the carrots and onions pour over the red wine and reduce by approx half. Season with a little salt and pepper then add the stock and a good dash of Worcestershire sauce. Gently simmer for 20 minutes or so, until the meat is cooked and the mixture has thickened. Spoon the mixture into an ovenproof serving dish. Boil the potatoes and cook for about 20 minutes until softened. Drain and cover with a lid to steam 'dry' and reduce any excess moisture. Add the butter and egg yolks and mash thoroughly, grate half the parmesan into the potato and mix well. Don't allow the potato to become too wet or they won't crisp up nicely in the oven. Season. Spoon the potato mixture over the meat, sprinkle with the remaining parmesan and finish with a drizzle of olive oil. Bake for 25-30 minutes or until the top is golden.
Preheat oven to 400 degrees. Cut potatoes into 1/2 inch cubes. Mix ingredients through onion and spread onto a roasting pan. Roast 40 minutes, stirring once at 20 minutes, or until potatoes are tender. Let potatoes come to room temperature. Mix remaining ingredients and stir into potato mixture.
Combine first 3 ingredients in saucepan gradually add the cold water. Cook and stir over med heat til thickens. Remove from heat, Cover with paper towel, to keep skin from forming. Cool to lukewarm, about 10 minutes. Beat in remaining ingredients with whisk. Transfer to container with lid. Chill.
Heat oil over medium heat in a large skillet. Add onion, garlic and cumin, cook 5 minutes or until softened. Add beans, salt and pepper and cook 5 minutes until hot. Stir in cilantro, rind and lime juice.
Drain tofu and slice into 8 equal slices. Meanwhile combine the remaining ingredients. Place the tofu in ziploc or tupperware and pour marinade over. Close the container and place in fridge up to 24 hours, shaking occasionally. When ready to cook, turn on broiler and arrange tofu on a foil-covered cookie sheet. Put in oven about 5-6 inches from heat and cook about 8 minutes on each side.
Heat a medium nonstick skillet over high heat and coat with cooking spray. Pour the egg substitute into the pan, swirling to coat the bottom, and let cook until set, about 2 minutes. Transfer the egg "tortilla" to a cutting board and roll up the egg "tortilla" and slice crosswise into 1/4-inch-thick strips. Remove chorizo from casing and break sausage into small pieces. In a large skillet over medium high heat and well coated with cooking spray, add the chorizo, tofu, onion and garlic and saute, until the onions are soft and chorizo is cooked. Add the white wine and let reduce then add cooked rice. Add the soy sauce gradually according to your tastes and the strength of the brand of soy sauce. You may not need the entire 1/4 cup. Add the green peas or edamame. Cook until heated through. Stir in the egg strips and top with cilantro and season with salt, pepper and a sprinkle of lemon juice to taste.
Combine syrup & rum in skillet and bring to simmer over medium heat. Add bananas and cook 3 minutes. Add walnuts & cook 1 minute. Serve over yogurt. 1/2 cup banana mix & 1/2 cup of yogurt = 6 pts. (double check points as it's been awhile since I figured this out).
Whisk limeade and honey until blended. Slowly whisk in oil until thick and smooth. Dip bananas, apples and pears in mixture. Line platter with leaves. Arrange red and green grapes, apricot and starfruit in alternating groups in a circle around outside edge of platter. Alternate orange slices and more star fruit with apple and pear slices in a smaller circle. In the next circle, arrange kiwi, pineapple, bananas and strawberries. Sprinkle raspberries over all.
Melt butter in saute pan; do not let brown. Add cream, and bring the mixture to a soft boil. Add parmesan cheese and cook until cheese is melted, and mixture becomes thicker (and it will thicken as it cools). Add a sprinkle of ground nutmeg, salt and white pepper to taste. Pour over al dente fettucine noodles.
For the stuffing I like to use Stove Top stuffing for pork. Cook stuffing mix according to package directions. Combine sausage with stuffing. Cut stem and seeds from jalapenos, fill with cheese. Add egg to sausage and stuffing mixture. Mold mixture in egg shape around jalapenos. Roll in bread crumbs until covered well. Bake in a 400 degree farenheit preheated oven for 30 minutes or until brown. More recipes at: http://maxpages.com/recipegallery.
Microwave chocolate in microwavable bowl on high 2 minutes or until chocolate is almost melted. Remove and stir until chocolate is completely melted. Dip 1/2 of each ornage section into chocolate. Place on wax paper-covered baking sheet. Sprinkle with peanuts. Refrigerate 15 minutes or until chocolate is set. Store loosely covered, in refrigerator up to 3 days. 6 Servings= 1/2 orange per person.
Combine the coconut milk and chicken stock in a pan on a medium heat. Crush the end of the lemon grass stalk and add to pan. Roughly slice ginger (leave skin on) and add to pan. Thinly slice kaffir lime leaves and add to pan. Thinly slice chillis and add to pan. Add palm sugar and fish sauce to pan. Let mixture simmer for twenty minutes so that the flavours infuse in the liquid. Do not boil. Slice fish fillet into large pieces. Add fish to pan and cook gently for another ten or fifteen minutes until fish is cooked. Add the chopped up spring onions, coriander and the lime juice, stir to combine for a few minutes. Remove lemon grass stalk and ginger pieces. Serve.
First sift the flour and coffee together for 5-6 times. After sifting, do not touch the flour with your hands. Separate the eggs. Beat the egg whites until very soft. Add the sugar to it and beat. Add one cup of butter and beat. Add the other cup of butter as well and mix. Now one after another, add the egg yolks and mix. Little by little add the flour and fold it into the batter. Grease a rectangular tray and pour the mixture in it. Bake it in a preheated oven until cooked. After it is baked, quickly take it out from the oven. Soak a cloth in water and wrap the cake in the cloth. Let it cool for an hour or so. To make the topping: Mix the ground coffee and sugar in the cream; the cofee flavored cream topping is ready. Unwrap the cake out of the cloth and apply the tasty topping inside the cake. Roll it again and place the cream on to it. Garnish it with some walnuts. Enjoy.
Preheat oven to pie crust instructions. Cut chicken breast into cubes or small slices. (Whichever you like). Cook chicken thoroughly with your choice seasonings. Mix up gravy - ONLY USE ENOUGH WATER FOR 2 PACKS so that the gravy has a thicker consistency. Mix chicken, gravy, and vegetables (drained) together. Spray 9" pie pan with non-stick cooking spray. Place bottom dough in the pan. Fill with chicken/gravy/veggie mix. Put top dough over mix. Pinch edges together. Make three slices (about 2" long) in top layer to avoid side splitting from boiling. Bake until the pie crust is baked thoroughly or to your liking. Let cool about 5 minutes before serving! ENJOY! :).
In small bowl, sprinkle gelatin over cold water and let stand to soften. In a medium saucepan heat tomato juice, chopped red pepper and onion Simmer for 15 minutes. In food processor or blender puree tomato juice mixture, add Worcestershire, hot pepper sauce and softened gelatin, stir until dissolved. Pour into a rinsed 6-cup mould or 8 individual moulds. Cover with foil. Chill until firm, at least 6 hours. To serve unmould onto serving plate. Garnish with garnish ingredients.
Spray large frying pan, preheat. Rinse and pat dry thighs. Season with salt and pepper. Brown well on all sides. Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size. Add shallots,cook for 2-3 minutes,until they soften. Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly. Spoon sauce over thighs to serve.
Cream butter, add sugar, salt, vanilla and flour. Form into small balls and roll in sesame seeds. Make a thumbprint in center of balls. Fill with strawberry preserves. Place on cookie sheets and bake at 400 degrees for 10 minutes. When making cookies, I use parchment paper so I do not have to grease and wash the cookie sheets repeatedly. I do not know how many this makes and will have to guess.
Warm the oil in a non-reactive soup pot. Saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent. Add the carrots and cumin and cook on medium heat, sitting often for a few minutes. Add the celery and peppers, lower the heat, cover, and cook for about 10 minutes. A. dd the beans chipotle, tomatoes, orange juice, and water, and simmer, covered for 20 minutes. If you're not using canned beans, add 1/2 cup of beans cooking liquid or additional water. If you like a thicker broth, you can blend one or two cups of the soup until pureed, and stir it back into the remaining soup. Top with optional sour cream and cilantro.
Heat the water to boiling in a medium saucepand and add the ramen noodles. Let the water come back to a boil, drain the noodles, toss them with 1 tsp of the sesame oil, and set them aside In a blender or food processor, combine the ramen flavor packet with the vinegar, peanut butter, soy sauce, brown sugar, ginger, garlic, Tabasco, 2 Tbs vegetable oil and process until smooth. Set the sauce aside or refrigerate until ready to use. In a wok, heat the remaining 2 Tbs vegetable oil and 1 Tbs sesame oil over high heat until almost smoking. Add the pork and stir fry it until it is cooked through. Add the green onions, toss them with the pork, and then stir in the drained ramen noodles. Pour the peanut sauce the pork mixture, continue to stir fry the pork and onions for another minute to heat the sauce through. Sprinkle with peanuts, and serve immediately.
Preheat oven to 275 degrees. Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy. Pour this mixture into 4 ramekins (those little ceramic dishes). Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so. Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can put them under the broiler for a minute or so.
Spread coconut out on a baking sheet lined with foil. Place in a 400° oven for 5-7 minutes or until coconut turns a light brown; take out of the oven and allow to cool. In a mixing bowl, beat the sugar into the eggs until thickened and a pale yellow color. Beat in the cornstarch and salt; set aside. In a saucepan, mix together the half-anf-half and coconut milk. Bring to a boil over medium heat. Remove pan from heat and slowly beat the hot liquid into the eggs/sugar mixture. Pour the entire mixture back into the pan and set on low heat. Stir constantly with a whisk or wooden spoon until the custard gets slightly thickened (don't let the mixture boil or the eggs will scramble). Remove from heat and pour the hot custard mixture through a strainer into a large clean mixing bowl. Let the custard cool slightly, then stir in the toasted coconut, cream, and vanilla. Cover and refrigerate until cold or overnight. Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's instructions. May eat right away or transfer to a freezer container and freeze 2 hours.
In saucepan of lightly salted boiling water, cook onions for 10 minutes. Drain and transfer to 6-cup casserole. Mix together ketchup, water, honey, butter, mustard, salt and pepper; pour over onions. Bake in 350 degrees F. oven for 1 hour or until onions are tender and glazed.
Heat a 6-quart heavy stove-top casserole and add the lard or oil and paprika. Saute the paprika for about 1 minute and add the onions. Saute for a few minutes and add the remaining ingredients, except the thickening, to the pot. Bring to a simmer and cool, covered, for about 45 minutes to one hour or until all is tender. Remove the chicken pieces and set aside. Mix the sour cream and flour well, using a wire whisk. Add 1 cup of the gravy from the pot to the cream and stir while it thickens. Return the chicken to the pot and restore the heat. Serve over Hungarian Dumplings. NOTE: for a very delicious Veal Paprikas, use the above recipe substituting 2 1/2 lbs. of veal stew meat for the chicken.
Place sweet potatoes in a 2 to 3 1/2 quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes. Cover and cook on low heat 6 to 8 hours or until potatoes are very tender. Sprinkle with nuts.
Combine all ingredients and whisk well. Add item to be marinated and turn to cover each side. Refrigerate, covered, for several hours, turning item to be marinated several times. Broil or grill marinated item to your taste!
in a large bowl, combine chickpeas, peppers, onion, tomato, lemon and parsley and mix well. Add garlic powder, lemon juice and oil and mix again. Taste before adding any salt. The preserved lemon may be salty enough for the whole dish. Allow to sit at room temperature for a half hour. Mix again right before serving.
In a large bowl, combine the ground chicken and minced green onions. Add the kosher salt and pepper, and mix together well. Form into a large patty. Mix together the rice wine vinegar, wine, soy sauce, and hoisin sauce in a bowl or measuring cup and set aside. Heat a wok over high heat, or an electric wok to 400 degrees. Add the oil and when smoking, carefully set the ground chicken patty in the wok. Brown on one side, then carefully break up and add the garlic, ginger, and red pepper flakes. Continue to stir until the chicken is thoroughly browned, about 5 minutes. Add the rice wine vinegar mixture and cook, stiring, until the liquid has just about evaporated, about 5 minutes. Remove from the heat. Taste and adjust the seasonings. Stir in the cilantro or if desired, mint. Cut away the base of the lettuce and remove the outer leaves. Use the smaller inner leaves for cups. Place 2 or 3 cups on each plate, or line a platter, top with salad and serve.
In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.). In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in blueberries. Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Cool to room temperature, then spread over cream cheese layer. Refrigerate until serving. Note: The first time I made this, I thought I'd save time and made the blueberry mixture the night before. Bad idea. It wouldn't spread nearly as smoothly as you'd expect a nice pie filling to--stayed kind of clumpy, even after I gently reheated it.
Heat the oil in a large nonstick skillet over medium heat. Add the garlic and saute 1 minute, just until fragrant. Add the beef and saute, breaking up gently, until no longer pink, about 5 minutes. Stir in the chili powder, salt, and pepper Add the root beer, tomato sauce, green chilies (if using), and Worcestershire sauce. Bring to a lively simmer and cook about 15 minutes, stirring often, until thickened. Stir in the scallions. Pile onto rolls or buns. Serve with sweet-potato chips and prepared coleslaw.
In a heavy pot melt butter over medium-high heat. Add in onions, carrots and celery; cook stirring for about for about 3 minutes or until tender. Add in garlic and chili flakes; cook stirring for 2 minutes. Stir in the two cans potato soup and two cans clams WITH their juice. . Drain and discard the juice from the remaining can of clams, then add the clams to the soup; bring to a simmer stirring. In a bowl whisk about 1/3 cup half and half cream with cornstarch until smooth; add to the simmering soup stirring continuously. Add the remaining half and half cream and black pepper; bring to a boil and cook stirring for about 2 minutes. Season with salt if using. Ladle into bowls and sprinkle Parmesan cheese on top.
In the top of a double boiler over hot (but not boiling) water, melt the chocolate chips. Stir in nuts, condensed milk, vanilla and salt. Mix well. Cool the mixture until until you can work with it comfortably. If it is too soft, chill it in the refrigerator until it is workable. The temperature in your kitchen and the type of nut (and fineness of chopping) used can influence how much it needs to chill before being workable. Butter hands and roll mixture into 1 inch balls. Roll the balls in the chocolate sprinkles (or grated chocolate) and refrigerate.
Beat together the crepe ingredients.(Egg, Flour, Milk & water). Pour approx 3 tbsp of batter into a no stick heated pan (medium High heat) swirl around to form a 6" crepe. Cook 1 minute flip and cook a further 1/2 minute. Remove & place on a plate with a pieces of wax paper covering it. Continue til you have cooked all the crepes. Filling: Saute the tomato, onion & mushrooms in a medium size fry pan until the onion is translucent (approx 5 minutes). Add Salt & Pepper & Mace. Add spinach and stir until the spinach has wilted - (add bacon if using). Place 2 1/2 tbsp of filling on edge of each crepe, roll up and place it in an oven proof dish. You may now set the ready crepes aside until 10 minutes before serving or continue to the end of the recipe. Sprinkle the Asiago over the crepes. Bake in 375 oven for 10 minutes. If the asiago isn't golden broil for a minute. Serve warm.