HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scrub the clams, and rinse clean. Bring 2 cups of water to a boil in an 8-quart stockpot over high heat. Add the clams, and cover tightly. After 5 minutes, uncover, and stir the clams with a wooden spoon. Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened. Don't wait for them all to open, or they will be overcooked. It should only take a little tug or prying to open the stragglers once they are all removed from the heat. The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes. While the clams are steaming, the broth should become foamy and light. It usually spills over a bit just as the clams are cooked and ready. As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container. Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer. After sitting, 99 percent of the grit will have collected at the bottom of the container. If you are not using the broth within the hour, chill it as quickly as possible, and cover it after it has completely cooled. Keep refrigerated for up to 3 days or frozen for up to 2 months. Remove the clams from their shells, cover, and refrigerate. After they have cooled a bit, dice them into 1/2-inch pieces. Cover again, and keep refrigerated until ready to use. Heat a 4- to 6-quart heavy-bottomed pot over low heat and add the salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the salt pork is a crisp golden brown. Remove from pot; set aside. Add the butter, onions, garlic, celery, thyme, and bay leaves. Saute, stirring occasionally with a wooden spoon, until the onions are softened but not browned, about 10 minutes. Add the potatoes and the strained clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Increase the heat, and bring to a boil. Cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch. Remove pot from the heat, and stir in the diced clams and the cream. Season to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has completely chilled. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure that the clams, potatoes, and onions are evenly divided. Sprinkle with parsley, chives, and reserved salt-pork cracklings.
Combine eggs, pineapple, sugar, soda, and nuts. Bake at 350 for 45 minutes. To make the icing, combine cream cheese, butter, powdered sugar, and vanilla. Ice cake while still hot from the oven.
Cookie: Cream sugar and margarine. Add eggs and vanilla, stir. Stir in flour, cocoa and salt. Mix thoroughly. Drop onto hot waffle iron. Bake like waffles. Frost when cool. Frosting: Put ingredients, except powdered sugar in a medium saucepan. Boil, add powdered sugar until it gets to desired thickness. Cool slightly, frost cooled cookies.
In a small bowl, whisk all ingredients together. Adjust sriracha to your taste (if you like it spicier). Pour into a small squirt bottle and keep refrigerated. NOTE: Please don't use any other mayo - the taste will definitely, positively, suffer greatly. Did I make my point? LOL -- .
Preheat oven to 425 degrees. With a sharp knife, cut delicata in half lengthwise. (Don't worry about peeling; the skin is edible.), scoop out the seeds, and cut each half into 1/2-inch segments, creating moon-shaped pieces that have slight bumps around the curve. Arrange pieces in a single layer in a metal baking pan and coat with 2 tablespoons olive oil, salt gently and place in oven; roast 10 minutes. Using a spatula, turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing up. Continue roasting, turning every 7 to 10 minutes until both sides of the squash pieces are golden, (about 25 to 30 minutes). Meanwhile, bring water or broth to a boil over high heat, add couscous, stir, cover and return to boil. Turn off heat and let the couscous rest for 7 to 10 minutes, then fluff with fork. Toss couscous with remaining olive oil, sun-dried tomatoes, scallions and parsley and mint. Add lemon juice and roasted squash, and toss again. Season to taste with salt and pepper, and top with feta.
Make the dressing first, and let it sit while you are rinsing the beans, chopping the tomatoes etc. Once all the veggies are combined, drizzle the dressing over it. Cover and refrigerate for one hour.
Mix finely chopped shallots and garlic set aside. Segment oranges and place segments in a small mixing bowl; add the thin strips of basil to the orange segments, add 1/2 of the finely chopped shallots & garlic to the orange segments; add 1-ounce of olive oil & cracked pepper,Gently Mix; set aside( this can be made early but most be at room temperature to serve). Place TWO saute pans on medium-high heat; season scallops with salt and pepper; divide the remaining olive oil into the TWO preheated pans: In one pan, add butter,Add reserved garlic and shallots, Quickly stir for 10 to 15 SECONDS and Add spinach; saute 20 to 30 seconds; remove from heat and season. In the other pan, Add the seasoned Scallops, sear for about 1 to 2 minutes, Flip over scallops and sear other side for about 1 to 2 minutes; remove from heat (do-not over cook). The center will look slightly translucent when cooked properly. Place sauteed spinach in center of plate, arrange scallops and oranges around the spinach, Serve.
In a large mixing bowl dissolve yeast in the water. Stir in next 7 ingredients (buttermilk - butter). Stir in flour gradually, beating well until a stiff dough is reached. Turn dough out on a floured board and knead until smooth. Place dough in a greased bowl, turn to grease top. Cover lightly and let rise in a warm place until doubled (1 hour). Turn dough out onto the floured board and shape until two loaves (2 inches in diameter and 10 inches long) and place on a greased baking sheet. Let rise again for 15-30 minutes or until doubled. Brush loaves with milk. Bake in 350 degree oven for 20 minutes or until browned. Remove from oven (which has been turned off) and toast until golden on both sides. Cut into pieces (about 3 dozen total rusks).
In a small saucepan, combine all ingredients. Cook over medium low heat stirring often until heated through.
Place the millet and buckwheat in 1 1/2 cups water in a medium bowl, loosely cover and let stand on the counter overnight (or at least 5 hours). Drain, rinse and place the soaked grains in a blender (not a Vita-Mixer which makes the batter too fine and, therefore, more dense). With a spatula or clean fingers, level the grains. Add enough fresh water to just reach the top of the grains. Add coconut, egg, butter, honey, orange zest, cinnamon and salt. Process into a thick batter. Some millet will remain whole and this provides crunch. Pour the batter onto a hot waffle iron, sprinkle the top with sunflower seeds, close and bake according to the manufacturer's directions. Serve hot with your favorite toppings. Note: Substitute whole oats for the buckwheat. Or substitute pecans or walnuts for the sunflower seeds. Do not add fruit to this waffle as fruit makes it too heavy and acidic and therefore hard to digest.
MAKING THE MARINADE: Combine the soy sauce, oils, garlic, ginger, sugar, zest, red pepper, and scallion in a small bowl. PREPARING THE STEAK TIPS: Combine the marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly. About halfway through marinating time, turn burners on grill to high, close lid, and heat grill until hot, about 15 minutes. Remove steak tips from marinade and pat dry with paper towels. Grill, covered, until well seared and dark brown on first side, about 4 minutes. Using tongs, flip steak and grill until second side is well seared and thickest part of meat is slightly less done than desired, 4-5 minutes for medium-rare (about 130 degrees on instant-read thermometer) 6-8 minutes for medium (about 135 degrees); if exterior of meat if browned but steak is not yet cooked through, move steak to cooler side of grill and continue to desired doneness. Transfer steaks to cutting board; tent loosely with foil and let rest for 5 minutes. Slice steak very thinly on the bias. Serve immediately with orange wedges.
Fill a glass with sprite. Pour in some cherry juice. (You can use the juice from the maraschino cherries) Add some Maraschino cherries, if you wish. Stir. Drink!
Preheat oven to 425°F. Lightly grease a very large baking sheet and sprinkle with cornmeal, set aside. Drain tomatoes well, reserving oil. In a medium bowl, combine the tomatoes, turkey and/or pepperoni, and olives. Stir in the mozzarella cheese. On a lightly floured surface, roll each package of pizza dough to a 12 x 9 rectangle. Using a 3 inch round cutter, cut each rectangle into ten 3 inch circles. Place about 1 tablespoon of the meat/cheese mix slightly off centre on each dough circle. Fold dough over mixture, forming a semicircle. Seal the edge of each semicircle with the tines of a fork. Place the calzones on a prepared baking sheet. Brush the tops with the reserved oil from tomatoes and sprinkle with parmesan cheese and, if desired, cayenne pepper. Bake for 12 to 15 minutes or until calzones are golden. Serve warm. MAKE AHEAD: Prepare and bake calzones as directed. Remove to a wire rack and cool completely. Place the calzones in a freezer container or freezer bag. Seal, label and freeze for up to 2 months. To reheat, preheat oven to 350°F. Place the frozen calzones on an ungreased baking sheet. Bake for 12 to 15 minutes or until heated through. If necessary, cover loosely with foil to prevent overbrowning.
Grease lamington tin. Cream butter and sugar until light and fluffy, add eggs one at a time beating well after each addition. Sift flour and salt, add alternately with milk to mixture. Add vanilla. Blend well, but do not over beat. Add a little more milk if necessary to form a softy dropping consistency. Spread evenly into prepared tray, bake in a moderate oven 180 degrees for 25 to 35 minutes or until cooked. Turn out and cool on a wire rack. To make icing sift icing sugar in a bowl. Blend cocoa with a little boiling water and work into icing sugar adding more water if necessary then add vanilla. When cake is cold cut into square of uniform size. Dip each cake in icing then roll in coconut. Set aside to become firm. Repeat for remaining squares.
Season fish filets with salt and pepper. Brush filets with egg yolk and press nuts into both sides of the fish. Sprinkle with parsley. Saute fish in butter or olive oil for approximately 3 minutes per side. Remove from pan and keep warm. Add clarified butter, sherry and lemon juice to pan drippings. Heat and pour over fish. Serve immediately.
Fix pizza crust per instructions. Make sure to roll it in a ball and let sit for 5 minutes. Flatten pizza crust onto sprayed pizza pan. Press ham slices between paper towels to remove excess water. On 1/2 of crust, place ham slices so that they cover that half. On the other half, place onion and cover with cheese.(Bake for 5 minutes at 475 degrees). Remove from oven and place cooked ham slices on top of cheese half. If there is any excess moisture on the crust that you removed the ham from, press with paper towels. Place back in the oven for 5 minutes until crust is fully baked. Remove from oven. Spread mayonnaise on empty half and add tomato slices. Slice crust down the middle and fold over. Cut finished product into four equal pieces. Serve warm or cold.
Pit, peel and slice the avocados, squeeze on a little lemon or lime. Thinly slice the tomatoes. Peel the mangoes and cut the flesh from the pits in large sections and slice thinly. Peel and slice the kiwi fruit. Place the peanuts in a food processor and chop finely. Combine the dressing ingredients. In a large bowl put in all ingredients, pour over dressing, toss well. Place on serving platter or dinner plates. Sprinkle with peanuts and serve immediately.
Mix together all ingredients except the crab meat until well blended. Add crab meat after mixture is fairly smooth and consistent. If using imitation crab meat, you will have to cut the meat into fairly small pieces before adding to mixture. Serve with crackers.
To make the sweet coconut cream as a substitute for whipped cream or sweet cream on desserts, just mix one can of coconut milk with 2-3 packets of stevia powder. Mix well using a whisk until smooth. This is best if you chill in the fridge before serving but not necessary if you are in a hurry to eat it :).
In a heavy saucepan, combine white sugar and water. Cook and stir over medium heat until sugar is dissolved; bring to a boil without stirring. Stir in cranberries, apricots, brown sugar, vinegar, and ginger; reduce heat. Simmer, uncovered, for about 5 minutes or until the berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and allow to cool if serving that day. Can be covered and refrigerated for up to four days. Makes 3 1/2 cups.
Peel and pit the mango and chop the flesh. Place in food processor or blender with the lime juice, ginger and sugar and process until smooth. Add the orange and pineapple juices then add the rum and process again until blended. Divide the crushed ice between glasses and pour the punch over the ice. Add the lime and orange slices and arrange the pineapple slices on the rim of each glass.
In frying pan, saute mushrooms and onions in butter over medium heat until soft. Place in bottom of a 9 x 13 inch glass baking dish. Sprinkle grated cheese on top of onion-mushroom mixture. Butter bread slices and place on top of cheese, allowing about 1 slice per serving. Mix soup, milk and soy sauce together and pour over bread, making sure all the bread is covered. Bake at 350° F. for 30 minutes or until brown on top.
Prepare the fruit according to the type - peel, core and slice apples; trim and chop rhubarb; halve and stone plums; top and tail gooseberries. Place the prepared fruit in a saucepan with 3/4 of the caster sugar and the water. Cover and cook over medium heat for 20 minutes, or until the fruit is very soft. Meanwhile, to make the custard, bring the pouring cream almost to the boil; lightly whisk the egg and egg yolk in a bowl with the remaining sugar, then stir in the hot cream and vanilla extract; place the bowl over a saucepan of gently boiling water and stir the mixture until it thickens enough to hold a slight trail and thinly coat the back of a spoon lifted out of the custard mixture. TAKE CARE NOT TO OVERHEAT the custard mixture or it may curdle. Remove the bowl from the saucepan and cover the surface closely with plastic wrap, right on the surface, to prevent a skin from forming. Allow the custard to cool then chill in the refrigerator. Puree the cooked fruit in a food processor or blender, or pass it through a nylon sieve. Chill the puree for at least 1 hour. Whisk the cream in a large bowl until it holds soft peaks. Combine the custard with the fruit puree and fold it gently into the whipped cream. Spoon the fool into tall glass parfait glasses and chill for 2 hours. To serve, sprinkle with pistachio nuts or decorate with flowers, and serve with my Shortbreads Recipe #139166. Variations: See Soft-fruit Fool Recipe #139165.
Heat some olive oil in a small pot. Add the couscous and toast for 2 minutes. Add the broth and simmer, covered for about 8 to 10 minutes. Take pot off heat. In a salad dressing shaker or a jar with a lid, add dressing ingredients and shake. Steam the snow peas for about 4 minutes. Put into an ice bath to stop cooking. In a medium bowl, add the couscous, snow peas, green onions, almonds, oranges and some salt and freshly ground pepper. Reshake and pour some dressing on. Mix and serve at room temperature.
Bring large pot of water to boil for pasta. In a large saute pan, heat oilive oil and margarine over medium heat. Add minced garlic and dried oregano and italian seasoning. When garlic is fragrant, add artichike hearts, lemon zest, half the lemon juice, capers and veggie broth. Simmer sauce while pasta cooks. Stir in soy milk, remaining lemon juice and "parmesan". Drain pasta and add to sauce. Mix well and serve. Top with crushed red pepper (my favorite) and extra "parmesan" if you like.
Grease the bottom and up one inch, a deep dish, 9" pan. Evenly sprinkle on the breadcrumbs. Bake in 350 oven for 12 minutes or until nicely browned. Remove from oven. While hot, sprinkle with 1/4 cup Parmesan if desired. Set aside. In a large pan, sautee the onions in the butter until soft. Add the squash and red peppers. Add all the sesonings. Simmer til squash are just slightly tender. Remove from heat. In a separate bowl, with a fork beat the eggs with the flour then combine the cheeses and eggs mixing together well. Pour the egg-cheese mixture into the pan with the zucchini and gently combine. Spoon the filling into the prepared pan, sprinkle with paprika if desired. Bake for 30 minutes or until a test knife comes out clean. Remove from oven and let set for 15-20 minutes before cutting.
Mix dry ingredients together. Push the mix to one side of the bowl. On the other side of the bowl mix the egg and vegetable oil. Add yogurt and blueberries. Mix all ingredients only enough so that everything is damp. Spoon into greased 6-hole muffin tin. Bake at 425 for 20-24 minutes.
Preheat oven to 250. On a cookie sheet, lay out your pretzels in a single layer. Unwrap and put a hershey kiss in the center of each pretzel. Bake for 2-3 minutes. Take out and immediately press a single M&M into the center of each melty kiss. Chill for 10 minutes.
Brown hamburger and onion in a Dutch Oven. Add remaining ingredients and bring to a boil. Lower heat and simmer until you are ready to serve (about 30 minutes).
Mix crumbs and 1/2 teaspoon cinnamon, then add melted butter and mix well. Pat into a 9 x 13 pan. Mix skim milk, vanilla and pudding mix until smooth and spread evenly in pan, refrigerate while preparing the blueberries. Bring blueberries and 1/2 cup water to a boil. Mix cornstarch and 1/4 cup water to a thin paste (add more water if necessary) and add to the boiling blueberries, stirring to thicken. Add splenda and cinnamon and mix well. Allow blueberries to cool for 5 minutes then spread evenly over the pudding in pan. Chill completely before serving.
Heat oil in heavy, large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and cook until brown on both sides. Transfer to plate and set aside. Add onion to skillet. Reduce heat to medium-low and cook until tender, stirring occasionally, about 8 minutes. Add carrots and stir 2 minutes. Add spices and stir 1 minute. Return chicken to skillet. Add lemon and stock. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes (can be prepared 1 day ahead. Rewarm, covered, over medium heat, stirring occasionally). Serve over spiced couscous, arranging lemon wedges as garnish.
Coat chicken in flour. Heat butter in large frying pan. Brown chicken, then take out and keep warm. Add garlic and mushrooms. Saute until brown. Add Marsala wine to deglaze. Add water and bouillon cubes. Simmer for approximately 10 minutes. Add chicken and continue to simmer until chicken is fully cooked. (If desired, mix in some cornstarch to thicken). Serve with white or brown rice.
Thoroughly wash jars with hot water and camden tablets. If you don't have the tablets, antibacterial soaps will do fine but rinse very well. Place the jars, open, in an oven that is set to it's lowest heat, to keep warm. Top and tail the onions, halve them, then peel off the dry skin and the first layer of flesh. Slice into half rings, about 2-3mm thick. Add onion slices to a deep sides pot on a medium-high heat and allow to heat naturally, cooking in their own juices. Stir occasionally to prevent sticking. Add half the sugar, and stir thoroughly to coat the onion. Continue heating and stirring gently, letting the sugar melt and bubble on the onion but not allowing the onion to stick and burn. Once the onion just starts to turn colour, add enough red wine vinegar to cover and stir thoroughly again. Then turn he heat to medium and leave to cook for 15-20 minutes. Check regularly, and top up with vinegar as required. Turn up the heat, add the remaining sugar and vinegar, and stir until all the sugar is absorbed into the mixture. Lower the heat again, and cook, stirring regularly, until thick and gloopy. Spoon mixture into hot jars, label jars with the date and seal. Leave at least 6 weeks before eating. I have tried this chutney at 3 months and it is delicious, if you can keep it hidden that long! Serve as a side with cooked meat, curries, as a burger/hotdog relish, or at it's best layered on good oatcakes with a selection of blue cheeses, goats cheeses and over-ripe brie.
Chop bread into cubes and put into a food processor/grinder. Cover and process until you have breadcrumbs. Keep aside until required. Mix fish with the soaked bread in a bowl. Add onion, ginger, garlic paste, corriander leaves, black pepper, chillies and salt. Mix well to form a dough. Divide this dough into 16 portions. Mould them to the required round kofta shape. Chill until firm. In a medium sized bowl, beat egg whites, one at a time, until light and fluffy. Dip each kofta in the egg white. Then, roll each kofta in the breadcrumbs. Toss to coat. Heat oil in a wok. Deep fry 3 or 4 koftas at a time, on either side, until golden. Remove on clean paper kitchen napkins to drain excess oil. Transfer to a serving bowl. Serve hot with tomato or mint sauce.
Beat butter and shortening until soft. Slowly add and beat in the 2 cups of granulated sugar. Beat in the eggs and molasses. In a second bowl sift flour, baking soda, cinnamon, cloves and ginger; add to creamed mixture, mixing well. Dough will be soft. Refrigerate for about 1 hour or until dough is firm. Preheat oven to 375 degrees. Roll dough into 1-inch balls the roll each in the coarse sugar. Place balls about 3 inches apart on lightly greased cookie sheets. Bake 10-12 minutes, or until slightly cracked on top. Watch carefully toward the end of the cooking time so they don't burn on the bottom. Cool slightly and remove to a wire rack to cool completely.
Heat olive oil in frying pan on medium heat. Coat chicken in breadcrumbs, optionally with a milk or egg wash first. Cook chicken approximately 4-5 minutes on each side, until done. Slice a bit of chicken to ensure doneness. Remove chicken from pan, leaving behind any drippings and grease. Deglaze pan with chicken broth. Add heavy cream, basil,garlic, butter, tomatoes, and half the parmesan cheese. Simmer, stirring often to prevent any burning and to incorporate chicken drippings. Add remaining parmesan cheese as desired. Salt and pepper to taste. When cream sauce has thickened, turn heat to low. A small amount of flour or corn starch can be used to thicken it faster if needed. Serve chicken on top of pasta, covered in the cream sauce. Garnish with parsley and parmesan.
In medium-sized bowl, mash butter with a fork until it's soft. Add 1 cup powered sugar and mix with fork until there's no dry sugar left. Add the rum and beat with electric mixer on medium until mixture is somewhat smooth. Slowly add in the rest of the sugar, adding more or less depending on the consistancy you'd like. Beat with mixer until completely smooth. This makes enough frosting for a batch of brownies (um, or a snack -- ), but I'm positive it could be doubled or tripled easily; it's pretty hard to mess up frosting.