HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash potatoes and cut into 3/4 inch dice. Place potatoes in a large saucepan and add water to cover by one inch. Bring to a boil over medium-high heat; add one tablespoon salt, reduce heat to medium and simmer, stirring once or twice, until potatoes are tender, about 8 minutes. Drain well. While still warm, sprinkle red wine vinegar evenly over drained potatoes, & mix well. Let stand for 20 minutes - the potatoes will soak up the vinegar. In a blender, combine mayonnaise, sour cream, yolks from hard-boiled eggs, mustard, garlic powder, onion powder, salt & pepper. Blend until smooth. In a large bowl, combine potatoes, celery, shallots, pickled mustard seeds, hard-boiled egg whites, dressing from blender, and dill. Mix well & taste to check seasonings. Chill well in fridge.
Into the pot, pour the wine. add the cinnamon sticks. Cut the Lemon and the Orange in half. Take the whole cloves and insert them into the RIND of the fruits 5 in each half. add to the wine. Bring just to a boil and then reduce to low and simmer, COVERED for about 45 minutes. Turn off heat and remove from hot burner. Remove lemon and orange halves,remove cloves and then squeeze the juices back into the wine. You then add the RUM and stir it into the wine. You can either add the sugar to the whole pot or add sugar to taste to each mug or heat proof glass. This will make you sleepy, so do not drive after you have consumed this drink. This is a stay at home and get comfy and feel warm all over drink. Unused portions can be kept in the fridge for up to 3 months and reheated as you wish. (Stove or Micro wave). Put pot back on very very low burner to keep warm or use an alcohol burner to keep it hot.
Cook the rice in boiling water until just tender. Gently fry the onions until transparent then stir through the parsley and cook for a further minute. Drain the rice and add to the onion mix. Stir in the soya and mix all the ingredients well. Can be served hot or cold.
Wash leek in a bowl of cold water, agitating water, then lift out leek and pat dry. Cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise. Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then cook leek with 1/4 teaspoon salt, stirring, until softened, 6 to 8 minutes. Stir in sliced asparagus and 1/4 teaspoon pepper and remove from heat. Put oven rack in middle position and preheat oven to 375°F. Whisk together cream, 2 eggs, tarragon, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly beat remaining egg with water in a small bowl and brush pie shell all over with some egg wash. Spoon asparagus mixture into shell, spreading evenly, then pour cream mixture over asparagus. Bake until filling is just beginning to set but still loose on top, 20 to 25 minutes. Scatter asparagus tips over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools). Cool on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife. Serve warm or at room temperature, cut into wedges.
In crock pot, mix beef broth and flour well. Stir in remaining ingredients. Cover and cook on low 10-12 hours, or high 4-6 hours.
Combine first 5 ingredients in a bowl and mix to combine. Coat a nonstick skillet with pam cooking spray and heat over medium low heat. If using peppers and onions add to pan and saute for 3 minutes. Add egg mixture and cook until eggs are light and fluffy. Top with additional salsa if desired.
Preheat the oven to 325 degrees. Chop the onion and peppers, then saute lightly in the olive oil. Set aside. In a large mixing bowl, separate the egg yolks from the whites, leaving the yolks in the bowl. Add milk, flour, garlic, and black pepper to the yolks, then mix well. Add sour cream, the cheeses, and vegetables to the egg mixture. In another mixing bowl, beat the egg whites until stiff. Fold the beaten whites into the mixture in the other bowl and blend together. Grease a baking dish with butter. Pour the mixture into the baking dish and place in the hot oven. Bake for 45-60 minutes , turning the dish occasionally, until the top starts to crack. Three quarters of the way through baking, top with the tomato slices. Serve with apple cinnamon tortillas lathered with honey butter.
Peel and devein shrimps if necessary; rinse and drain. Combine ingredients for marinade; add shrimp, allowing to sit at least 15-20 minutes. Prepare seasoning sauce in a small bowl and set aside. Trim ends off snow peas; parboil and set aside. Heat 1 tbsp oil in wok; stir-fry the snow peas for a few moments, until crisp-tender. Season with salt, and place in the center of serving platter. Heat 8 tbsp oil in wok; add shrimp and stir-fry until shrimp change color and curl; remove shrimp with a strainer; drain shrimp and set aside. Drain all oil from wok except 1 tbsp ;stir-fry chopped scallions and minced ginger for a few seconds until fragrance is released; then stir in shrimp. Pour in seasoning sauce, stirring thoroughly. Remove half of shrimp and place them to one side of the platter. Add the 3 tbsp ketchup to the shrimp remaining in wok and stir briskly. Remove those shrimp, placing them on the other side of the platter. (optional: add 1 1/2 tsp. chile paste to the ketchup to go on one side for a spicy contrast) Serve hot with steamed rice.
Blend sour cream, orange juice, brown sugar, salt and egg yolks. Sprinkle pie shell with 1 Tbsp flour. Pour in peaches and sprinkle with remaining flour. Pour sour cream mixture over peaches. Bake 425F for 15 minutes, then 350F for 30 minutes.
Grate 2 tablespoons each of lemon and orange zest. Squeeze 1/3 cup lemon juice from 3 of the lemons. Set aside. In a food processor, pulse the ginger, honey, and sugar until just combined. Add the orange and lemon juices and process. Transfer to a large lidded container. Add the orange and lemon zests and 2 cups of boiling water and stir until the sugar dissolves. Cool to room temperature. Cover and refrigerate for at least 24 hours and up to 5 days. To serve, strain the ginger-beer base into a pitcher. Thinly slice the remaining lemon and orange to form circles. Add the slices and mineral water to the pitcher and stir. Serve over ice.
Combine all ingredients in food processor. Pulse a few times or until desired consistency is achieved. I like it a little chunky.
Combine Mayo, A1 Sauce, Prepared mustard and seasoned salt in a large bowl. Add chicken, make sure the chicken is covered in the sauce. Place marinated chicken in the fridge for at least one hour. Heat grill to 325. Place your chicken thighs on the grill. Close the grill. For optimal grilling make sure not to open the grill to much. After 20 minutes flip the chicken let it cook for a additional 20. minutes again only checking on it sparingly. If you need to check a piece to make sure it is fully cooked on the inside as eating a grilled raw inches. middle chicken will make you sick. And always make sure that the piece of chicken that is checked was. a piece from the outer edges not the middle as the grill heat (in some cases) likes to neglect the. food from the outer edges. Enjoy with a fresh Spinach, tomato and avocado salad!
Preheat oven to 500. Line a rimmed baking sheet with aluminun foil. In a large bowl, combine tomatoes, shrimp, shallot, 1/4 cup olive oil, garlic, 1 teaspoon salt, and red pepper; toss gently to coat. Place tomato mixture in an even layer on prepared baking sheet. Bake for 25 minutes, or until shrimp are pink and firm. Toss cooked pasta with remaining 1/4 cup olive oil and 1 teaspoon salt. Serve tomato mixture on top of pasta. Garnish with fresh basil, if desired.
Early in the day unwrap chickens, remove giblets, and singe any pinfeathers. Place the chickens into a roasting pan (an 11x13 baking pan works well), nested together in opposite directions. Cut the lemons in half. Squeeze the juice all over the chickens, reserving the empty shells as you finish with them. Put half a lemon into each chicken's cavity. Twist each garlic clove a bit to crack it and release the flavor and put one into each chicken cavity. Put the other lemon halves into the cavities. Sprinkle the chickens with the dried rosemary. Refrigerate several hours to let the flavors permeate the meat. Turn on the grill's two end burners leaving the center burner unlit. Set the chicken pan in the center and close the lid. Adjust the flame so that the thermometer on the lid reaches and holds about 325-350. Let chickens cook for about about an hour, checking occasionally. Very carefully use a pair of tongs to lift each chicken and turn it around so that the legs that were toward the center are now towards the outside. Roast another 30-45 minutes or until the chicken is just barely cooked. Timing may vary due to individual grills' characteristics. Let sit for 10-15 minutes before serving so that the juices can settle. This makes very good cold chicken for sandwiches or chicken salad so don't hesitate to make the second chicken. Note: You could do this on a charcoal grill that has a lid but you will need a second grill to provide fresh coals and you will have to manage the coals carefully. While the chicken sits you might like to make Recipe #222171 and Recipe #231477 to complete the meal. :).
Place the cucumbers and radishes in a large bowl. Add the remaining ingredients and toss until the vegetables are coated thoroughly. Serve chilled.
Heat the butter and oil in a saucepan with a tight fitting lid. Add the onion, garlic, salt and pepper. Cook, stirring, until onions are softened. Stir in the squash. Add the chicken broth and bring to a boil. Add the couscous and blend well. Cover, remove from heat and let stand 5 minutes. Add the cilantro (or parsley) and blend well with a fork. Serve.
In a bowl slightly beat the egg. In another shallow bowl combine cracker crumbs with salt, garlic powder, black pepper and cayenne. Dip chicken in egg allowing excess to drip off, then coat in the crumbs; set aside. In a large heavy skillet saute mushrooms in 2 tbsp butter until tender; remove and set aside. In the same skillet melt remaining 2 tbsp butter; add chicken and cook over medium heat for about 3-4 minutes on each side, or until chicken is done. Top each chicken breast with a ham slice, mushrooms, and a cheese slice. Broil for 4 inches from heat for 1-2 minutes or until cheese is melted.
Preheat oven to 400 degrees. Line a baking sheet with foil. Arrange fillets on foil, sprinkle evenly with oil, thyme and lemon pepper seasoning salt. Bake 12 to 14 minutes or until opaque in center. Meanwhile, combine remaining ingredients in a small bowl; stir to blend well. Serve sauce along side fillets.
Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch. Arrange chicken breasts shiny side down. Cover each with 1 prosciutto slice, set Bel Paese cheese oblong in center, place 2 asparagus spears beside cheese and sprinkle with about 3 tablespoons Parmesan mixture, then parsley. Roll up tightly. Preheat oven to 350 degrees. Heat thin layer of oil in large skillet over medium heat. Dredge chicken rolls in flour, shaking off excess. Arrange seam side down in skillet and brown on both sides. Transfer to baking sheet; pour oil over- do not wash skillet. Bake chicken until tender, about 15 minutes. Meanwhile, set skillet over high heat. Add mushrooms and Marsala. Tilt pan, heat wine and ignite. When flames subside, boil until liquid is reduced by half. Add cream and boil until reduced to saucelike consistancy; season with salt and pepper. To serve, set 2 chicken rolls on each plate, spoon Marsala sauce over and serve.
Preheat oven to 400°F Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl. Add sweet potatoes and cranberries; toss to coat well. Spoon into 13x9-inch baking dish. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes. Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in small bowl. Cut in remaining 2 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle with pecan topping. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
Preheat oven to 350*. Heat 1 tbsp of oil in a large frying pan on medium heat. Add celery, onion and garlic and cook for 5 - 10 minutes or until the onion has softened to your liking -- or not :). Transfer to a 3 quart casserole dish. Heat the remaining tablespoon of oil in the same frying pan, and add the barley and rice. Heat and stir for about 5 minutes, or until the grains start to turn golden brown. Add this to the onion mixture, along with the water, carrots, bouillon, parsley and pepper. Stir well. Bake, covered, for about 2 hours or until the barley is tender and liquid absorbed.
Add oil according to directions of the deep fryer and let it heat up until you drop a tortilla in and it starts to bubble. if you do not have a deep fryer use a heavy skillet on the stove top. Cut tortilla in 1/8th pie shape. Add to oil and fry until they are a light golden brown. If you cook on the stove top you may need to flip them over until golden brown on both sides.
Wash peas and soak in water to cover overnight. Add more water if needed to cover peas and bring to a boil. Add other ingredients and simmer 3 hours or more. May be prepared 1 day in advance and reheated.
Grease a jelly roll pan and line with waxed paper. Grease and flour paper. Mix cake according to package directions and pour into prepared pan. Bake 15 minutes at recommended temperature until lightly browned. Remove from oven and turn onto powdered sugar coated kitchen towel. Remove waxed paper and roll up jelly roll fashion, starting with the short side, to cool. Whip cream cheese until smooth. Add powdered sugar, zest and Cool Whip and mix thoroughly. (If it's too thick to spread or you would like a stronger lemon flavor, add a little fresh lemon juice.). Once the cake is cool, unroll and brush with Chambord. Spread pastry filling over all and top with cream cheese mixture spreading evenly to the edges. Roll up. Garnish with powdered sugar, lemon slices and raspberries.
Heat oil in large nonstick skillet or Dutch oven over medium-high heat; add onion and saute until beginning to soften. Add garlic and saute until fragrant, about 30 seconds more; add spinach and cook, stirring, until just wilted. Remove from heat; stir in bacon and sprinkle cheese on top, serve immediately.
Combine 1 cup each of jack and cheddar, and the cream cheese, 1/4 cup picante, peppers, onion, and seasonings; mix well. Spoon 1/4 cup mix down the middle of each tortilla. Roll and place seam side down in 13x9-inch baking dish. Spoon remaining sauce over top. Cover with remaining mixed cheese. Bake at 350° for 20 minutes. Top with lettuce and tomato and serve with additional picante sauce.
Mix cream cheese, cheddar cheese, green onion, pickle relish, hard boiled egg, olives, mayonnaise, and minced onion together. Chill overnight. Roll in parsley.
Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce. Pour oil in seasoned wok before heating and wipe around. Heat wok and add scallions ginger and garlic. Stir-fry for a few seconds, then add shrimp. Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink. Stir sauce again, then add to wok, stirring constantly until mixture thickens. Serve with steamed rice.
Peel and chop carrots and potatoes into small chunks. Slice the onions, mince the garlic. Heat the oil in a large heavy pot (I use cast-iron). Add the garlic, the curry powder, caraway seeds and the onions and saute for some minutes until lightly browned. Add the potatoes and carrots and saute on medium heat for another 10 minutes. Add the broth, cover and let simmer for about 35-40 minutes or until all veggies are tender. Season with salt and pepper to taste. Puree soup using a hand held blender until it has the desired consistency-I like it to be still chunky (add more broth if needed). Serve with some warm bread of your choice.
combine powdered sugar, shortening, 1/2 cup water, non dairy powdered creamer, vanilla extract and salt in large bowl.Beat at medium speed with elecric mixer for 3 minutes. Beat at high speed for 5 minutes.add more powdered sugar to thicken or water to thin frosting as needed. Frost cake reserving some frosting to decorate as desired with decorating set. Garnish with non toxic flowers or wedding decorations.
Preheat oven to 350°F. Into a large oven-proof dish (casserole or baking pan), stir together the corn (drained), onion, crushed saltines, beaten egg, salt, pepper and butter. When adding the milk, slowly pour it in until you just start to see it come up to the surface of the other ingredients. Add no more than that, or you will get corn soup. :) Then give it one last stir. Bake for 30-45 minutes or until lightly golden on top. Cool for 10 minutes before serving & enjoy!
For the couscous: Heat the oil in a 2-qt. saucepan over medium heat. Add the onion and celery and cook for 2-3 minutes, stirring occasionally, until the vegetables are softened. Stir in the couscous. Cook and stir for 1 minute until coated with oil and lightly toasted. Add the water and bring to a boil, stirring. Remove from the heat and cover with lid. Let stand for 30 minutes, until cooled and the liquid is absorbed, uncovering occasionally to fluff with a fork. In the meantime, make the dressing: In a bowl, whisk together the lemon juice, yogurt, oil, gingerroot, garlic, cumin, ground coriander and pepper. To make the salad: Transfer the couscous to a large serving bowl. Add the cranberries (or raisins), chickpeas, bell peppers, cilantro (or parsley) and green onions. Add the dressing. Toss all the ingredients together. Garnish with the lemon wedges, if using.
1.Heat the ghee in a big pan ; add the carrots and saute on a medium flame for 4 to 5 minutes, while stirring continuously. 2. Add the milk, mix well and cook for 10-15 minute. 4. Add the sugar, mix well and cook on a medium flame until ghee come up,when ghee started floats over halwa stop cooking. 6. Add the raisins, almonds and cardamom powder and cook for another 1 minute. 7. Serve hot or warm.
Cook vermicelli according to package directions. Drain, cover and set aside. In small saucepan, saute green onions in margarine or butter. Add milk, cream cheese, parsley, and seasonings. Cook, stirring constantly over low heat until smooth and cheese is melted. Add cooked pasta to pan; toss with cream cheese mixture and bacon. Sprinkle with Parmesan cheese.
1. Dice all ingredients ahead of time as specified. 2. Scramble turkey burger, adding the garlic, onion and five spice half way thru the cooking process. 3. Add the carrot, salt and pepper when it looks almost done. Cook one to two minutes or until carrots are tender. 4. Turn off heat and stir in cabbage, stirring until thouroughly combined and cabbage starts to soften. 5. Drain meat and cabbage as the salt takes some of the water out of the cabbage. I drain in my sink under a weighted bowl for 15 minutes. 6.Spoon 3 tablespoons or whatever looks good to you into the center of a wrapper, with one point facing you. 7. Fold the top corner up over filling, rolling tightly, tuck corners by folding them up over the first corner, then finish rolling over, sealing the last corner with a little bit of water before rolling the final roll over corner. 8. Either bake right away or freeze in single layer on pan until completely frozen then bag in freezer bag for later use. 9. To bake right away, preheat over to 350 degrees, and spray each rolls top with cooking spray. 10. Bake for 10 minutes, turn over, spray again and bake another 10 minutes. If cooking from frozen add 5 more minutes to last side. 11. Dip in your favorite sauce, I love the sweet chile sauce, and enjoy!
Preparation:. Preheat oven to 250 degrees. Line two baking sheets with parchment paper or use silicone mats. In a small bowl, sift together the cocoa powder and sugar. In a large bowl, beat egg whites, cream of tartar and salt with an electric mixer until soft peaks form. Add the cocoa mixture one tablespoon at a time, mixing between additions. Add peppermint extract and mix well. Drop by rounded tablespoonful on to baking sheets. Place in the oven for 1 hour. Turn off oven and leave door slightly open. Leave meringues for at least 2 hours or overnight. Store in an airtight container.
Dissolve Vegex (or Chicken Buillion) in hot water. Stir in garlic and seasonings. Mix remaining ingredients together. Add Vegex mixture and mix well (it will be stiff). Place in a sprayed 1 1/2 quart casserole dish and bake uncovered at 375 F for 1 hour or until set in the middle. Will hold its shape if turned out on a platter. Garnish with cherry tomatoes and parsley, if desired. We like it with baked potatoes and asparagus.
Blend first six ingredients on med speed for 2 mins then blend flour and baking soda until well blended. fold in chocolate Bake at 350 20- 25 mins until lite golden brown.
In a large bowl, whisk together the flour, instant yeast and the salt. Add the warm water to the bowl and stir until combined. Knead the dough in the bowl until it forms together in a ball. Lightly dust a clean work surface with flour, and knead the dough for about 7 minutes until smooth and elastic. Grease a clean bowl with oil, and place the dough in the bowl, turning to coat all sides. Cover the bowl with a towel and let rise in a warm spot until doubled in size, about 45 minutes. Gently deflate the dough by pressing in the center. Let rise again for about 20-25 minutes. (This second rise is important for high altitude.). Once again gently deflate the dough by pressing in the center. Place the dough on a clean work surface and cut it into 8 equal pieces. I find it is easier to cut like a pizza so they end up the same size. Shape the dough into balls. Place the shaped bowls on a sheet pan lined with parchment paper and cover with a towel to rise for 40 minutes. Preheat your oven to 435&deg;F [Add 1 degree for every 500 ft above 6000]. Lightly dust the bowls with flour and use a sharp knife to slash the top of the bowls with an X pattern. Bake at 435F for 25-30 minutes, or until golden brown and crusty. Let the bread cool slightly. Use a pairing knife to cut a circle out of the top of the bowls. Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for soup. Reserve the bread for dipping.
Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon. Put flour on a paper plate. In a separate low dish, mix the water with the beaten eggs. Dust the filets with flour, then dip both sides in the beaten egg. Fry gently on each side until fish laked easily. Remove fish to a heated plate. Add the rest of the butter and lemon juice to the frying pan. Add the spinach, turning gently until just "wilted". Serve spinach under each serving of fish.