HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place strawberries and sugar in food processor. Process until finely chopped, scraping bowl occasionally. With processor running slowly add cream. Process until mixture is smooth and creamy. Serve immediately or freeze in a airtight container up to two weeks. Try using frozen peaches or blueberries in place of strawberries.
Spread each ham slice thinly with mustard. Top with cheese. Roll tightly; secure with 3 toothpicks. Heat oil in skillet. Dip rolls in egg, then in crumbs. Fry briefly until golden brown, about 3 minutes. Drain on paper towel, cut between toothpicks to make 3 pieces.
Cook bacon until crisp; drain, crumble bacon and set aside. In a bowl combine mayonnaise, vinegar, basil, crisp bacon and a dash of cayenne pepper. In another bowl, stir together celery, green onion and cottage cheese. Add bacon mixture. Cover and let stand for one hour in refrigerator. Line four salad plates with romaine lettuce leaves. Cut stem ends from tomatoes. Place tomatoes cut sides down, on lettuce leaves. Cut each tomato into sixths to within 1 inch of the bottom, being careful not to cut through. Carefully spread out sections, forming a flower. Sprinkle with salt. Fill each with an equal amount of cheese mixture.
Preheat oven to 400°F Combine oil, salt, paper, garlic and oregano. Rub over beef. Place on rack in roasting pan and roast for 45 minutes Combine wine, vinegar and onion. Pour over beef in pan. Roast for 15 mins or until done to desired doneness. Let rest for 15 minutes before slicing. While meat is resting, transfer drippings to small pot over medium high heat. Reduce to medium low, stiring often until slightly reduced. Serve with beef.
Bring potatoes to a boil over high heat with 1 tsp salt added to water. Reduce heat to low; cover and simmer 10 to 12 minutes, or until potatoes are fork-tender. Drain. In a serving bowl, whisk vinegar, olive oil, sesame oil and remaining 1/4 teaspoons salt. Stir in red pepper, green onion, jalapeno, and cilantro. When potatoes are cool enough to handle, cut each lengthwise in half. Add potatoes to bowl with dressing and toss to coat. Serve warm or at room temperature.
In a vitamix , blend strawberries, water, and honey. Scoop 1 tablespoon of mixture into each popsicle mold. Freeze popsicles for 40 minutes. Blend coconut milk and honey. Remove popsicles from freezer; scoop 1 tablespoon of coconut mixture into each mold, then insert popsicle sticks. Freeze popsicles for 40 minutes. Blend blueberries, water, and honey. Remove popsicles from freezer and scoop 2 tablespoons of blueberry mixture into each popsicle mold. Freeze popsicles for 1 hour. Serve.
Put the sliced lotus root into vinegar water as you slice it, as described above. Drain well just before cooking. Heat up a large frying pan with the oil. Add ginger and garlic, and stir fry until the oil is very fragrant. Add the drained lotus root slices in a single layer. Cook until the lotus root slices start to change color - they turn a bit translucent looking. Turn over and cook a couple more minutes. Add the chili pepper and green onions, and stir-fry. Add the sesame seeds, pepper, soy sauce and sesame oil. The lotus roots should get a bit caramelized from the soy sauce. Serve hot or cold. This is very nice for bento.
Place ricotta on an oven tray lined with baking paper. Drizzle with oil, sprinkle with pepper and half of the chilli. Bake, uncovered, in a hot oven (220-230oC), about 15 minutes or until warmed through. Sprinkle with oregano and remaining chilli; place ricotta under hot grill until browned lightly.
In a skillet, cook beef and onion, over medium heat unitl meat is no longer pink. Transfer meat to a slow cooker. Stir in celery, Chinese vegetables, gravey mixes, and soy sauce. Cover and cook 4 hour until celery is tender; stirring occasionally. Serve over rice.
In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved. Over high heat, bring the mixture to a boil then add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally. Boil Times: 2 minutes - soft gel. 4 minutes - medium gel. Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Melt the butter or lard in a skillet and quickly brown the pork chops on both sides. Place on platter and set aside. Arrange the bacon in the bottom of a large dutch oven or braising pan. Rinse the sauerkraut in a colander and squeeze out as much water as you can. (You can skip this step if you like a stronger flavor). Place half of it on top of the bacon. Place the sliced onions over the sauerkraut and sprinkle with 1 tsp freshly ground black pepper. Arrange the pork chops on top of the onions, and pour in any collected juices.Sprinkle with salt, pepper and the garlic. Add the rest of the sauerkraut, sprinkle with pepper and pour over as much beer as you need to cover. Bring to a boil, reduce to a simmer and cook one hour. The pot should never get completely dry. Note: I find 2 lbs sauerkraut to be enough, but if you have hearty eaters, you might want the larger quantity. I do not add additional salt.
Cook and drain pasta according to the package directions. Combine mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Chop up all the veggies. Drain the can of tuna or chicken. Mix all together. *Note* Add the peas last and stir them gently. You don't want them mushed up. Toss to coat. Cover and chill to blend the flavors. Enjoy.
Cook pasta. Combine olive oil, salt and pepper, fresh herbs and chili peppers. Let stand. Peel and dice avocado (scoop out small pieces if it's too ripe to chop). Prepare tomato, cheese and peppers. When pasta is cooked, drain and rinse under cold water. Mix all ingredients in a large bowl, add dressing, and mix well to coat. Serve and enjoy! * For a more tangy dressing, add balsamic vinegar to the dressing mixture and blend.
Put all ingredients in a blender or food processor and mix. Spread onto a Fruit Roll sheet and dry for 4 hours. With a clean butter knife, lift entire ring off sheet, turn over and dry for 1 hour longer, or until dry enough to break into pieces.
Preheat oven to 350 F. Brown meat loosely in a frying pan. Add green pepper and onion and cook until tender. Stir in cooked potatoes, tomato sauce, tomato paste, water, salt, pepper and basil. Spoon half of this mixture into a baking dish. Cover with half the cheese slices. Top with remaining potato mixture. Cover dish and bake in preheated oven for 45 minutes. Uncover. Top with remaining cheese slices, cut in decorative shapes and arrange in a patchwork design. Let stand 5 minutes or until cheese melts. Serve hot. Serves 6.
Preheat oven to 350°F. Grease and flour the bottom of a 9" round cake pan. Sift flour, baking soda, salt, sugar and cocoa together in a large bowl. Add shortening and milk and beat at low speed for 1 1/2 minutes. Add egg and vanilla. Beat 1 1/2 minutes more. Turn batter into prepared pan. Bake 30-35 minutes, or until tester comes out clean. Cool. For filling: Blend brown sugar, cornstarch and salt in a saucepan. Blend in egg yolk. Gradually add milk and mix thoroughly. Cook over moderate heat until thickened, stirring constantly. Remove from heat and stir in butter and vanilla. Cover and cool. For topping: Whip cream until thick. Fold in sugar and vanilla. To assemble, slice cake in half horizontally to make 2 layers. Spread filling over bottom layer. Place second layer on top. Spread whipped cream on top of cake.
Let cream cheese soften. Chop shrimp. Mix cream cheese, sour cream, mayonnaise, lemon juice and shrimp. Add Old Bay to taste; more or less than the above amount. Spread mixture in square baking dish. Top with cheese. Bake at 325 for 20-25 minutes.
Preheat oven to 375. In a heavy saucepan, whisk together soup, sour cream and wine. Cook over medium heat, stirring occasionally, 5 minutes or until just beginning to bubble (do not boil). Set aside. Rinse scallops and pat dry. Arrange scallops in a single layer in a 9 x 9 x 2 inch greased baking dish. Cover with the sauce. Sprinkle with the croutons. Bake 9 to 10 minutes until scallops are white and tender. Crumbs should be golden brown.
In a large pot use about 6 cups of cold water, the potatoes and all the salt to bring to a boil and reduce heat to medium. Place the garlic clove on a skewer and lower into the boiling water for 45 seconds to blanch. Remove it and run under cold water to stop the cooking. Set aside. Keep the potatos cooking for about 5 minutes until tender. Drain and reserve 1/4 cup of the potato water. Arrange the hot potatoes on a large cookie sheet and spread them out a little. Sprinkle the green onions over the top. Press the garlic through a press and wisk it into the oil, vinegar, cooking water, herbs, mustard and black pepper. Stir till well combined. Pour the dressing over the potatoes and let it sit for 10 minutes. Mix gently to combine, transfer to a bowl and serve immediately.
RESERVE 1/2 level cup of prepared Recipe #453973 (without added flour). SELECT as many premium small-sized, blemish-free white or russet potatoes needed (1 potato = 1 serving); SCRUB skins and rinse. CUT potatoes in half lengthwise, then cut each half into 3 wedges, yielding 6 potato wedges per potato (if you are using larger potatoes, you can cut each potato into 8 wedges). SOAK potatoes refrigerated for several hours or overnight in BRINE mixture (4 cups cold water, 2 teaspoons salt, 2 teaspoons Accent seasoning (recommended flavor enhancer). MEASURE 2 cups all-purpose flour with the 1/2 cup Recipe #453973 into a large sealable container, such as a GLAD food storage container or a Ziploc bag; SHAKE container and mix well. REMOVE a few wedges from brine using tongs; PLACE wedges (a few at a time) into SEASONED FLOUR container. SEAL firmly and shake potato wedges in all motions to thoroughly coat; PLACE coated pieces on a paper-towel lined plate until all wedges are breaded; ALLOW potatoes to rest a few minutes, to absorb breading. USE enough pure vegetable shortening or peanut oil (or both) to immerse potatoes completely in a deep heavy pot, or add manufacturer's recommended amount of oil to deep-fryer; VERY SLOWLY heat oil in gradual increments oil to 350°F until preheated. FRY potato wedges completely immersed in 350°F fat without overcrowding, in a deep-fryer and fry until crisp golden brown and potatoes are tender within; SEASON with sea salt if desired. SERVE with ketchup and/or ranch dressing and ENJOY!
Place the whole potatoes into a saucepan then cover with the broth (or broth and water or all water, make certain that potatoes are covered with the broth) bring to a boil. Reduce heat to medium-low then, cover and cook until potatoes are fork-tender (since the potatoes are left in one piece cooking time will take about 25 minutes or a little more) drain then place into a large bowl. Add in cream or milk, sour cream and butter, then mash the potatoes until small chunks. Add in the eggs and continue to mash or mix until fluffy. Season with salt and pepper to taste.
Preheat oven to 350. Spray bottom of 13x9 pan with baking spray (with flour). In a large bowl, beat cake mix, 1 1/3 cup of the coconut milk (set the remaining 1/3 cup aside for the frosting), water and egg whites on low speed 30 seconds; increase to medium speed and beat another 2 minutes. Stir in 1/2 cup of the shredded coconut until well combined; pour batter into prepared pan. Bake about 30 minutes, remove from oven and let cool completely, about an hour. Meanwhile, microwave white chips uncovered on high 30 seconds or until melted. Stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all chips are melted. Stir in powdered sugar, butter, reserved coconut milk and the vanilla. Cover and refrigerate 30-60 minutes. If frosting becomes too firm to spread, microwave uncovered on high 10 to 15 seconds to soften; stir until smooth. Spread frosting over cake; sprinkle with remaining coconut. Store loosely covered at room temperature.
Boil water to cook the pasta and cook accordingly. In the meantime, heat olive oil over medium heat. Add garlic, zucchini and a pinch of salt and pepper. Saute for 5 minutes. Add shrimp and another pinch of salt and pepper. Add marinara sauce, oregano, basil and sugar and set flame to as low as possible. When pasta is done cooking add to the shrimp-marinara mixture. Mix well and simmer on low about 5 minutes or so. Serve.
Cook bacon in heavy large skillet over medium heat until almost crisp. Using tongs, transfer to paper towels and drain. Pour 2 tbsp drippings from the skillet into small bowl. Wipe skillet clean. Whisk 1 egg and milk in small bowl to blend. Mix breadcrumbs and saltines in shallow dish. Dip oysters into the egg mixture, then into breadcrumb mixture, turning to coat completely. Place on plate. Heat vegetable oil in same skillet over high heat. Add oysters and saute, about 30 seconds per side. Transfer to plate. Whisk remaining 4 eggs in bowl to blend. Heat 1 tbsp reserved fat in medium nonstick skillet over medium heat. Place 2 bacon slices off center in skillet, laying slices parallel and about 1" inch apart. Pour 1/4 of eggs over bacon. Place 3 oysters atop bacon. Pour another 1/4 of the eggs over oysters. Cover and cook until almost set (about 2 minutes). Using spatula, fold omelet in half. Cover and cook until omelet is set (about 2 minutes). Slide off onto plate. Repeat for second omelet.
Cajun Scallops for dinner anyone? Get ready to spice up your dinner plans with this fantastic scallop recipe. ( Remember: It's always best to purchase "Dry" Sea Scallops as opposed to "wet" scallops, because a "wet" scallop has been in a bath of chemical plumping agents to make it look larger, and to have fewer scallops make up a full pound. Wet scallops are also far less flavorful than the dry.). Directions: Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; saute 3 minutes. Add butter and garlic; saute 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done. Enjoy!
Combine all ingredients in blender. Blend until thick and smooth, about 2 minutes. Pour into 2 large glasses. Serve immediately.
Preheat oven to 400 degrees. Combine sweet potato, parsnip and 1 tbs. of the olive oil in a large Ziploc bag and shake to coat them in olive oil. Spread them out on a large baking sheet and season with salt and pepper to taste. Bake for 10-15 minutes, until they just start to brown and turn tender. In a large skillet or wok, over medium heat, saute chicken in the rest of the olive oil, seasoning with salt and pepper to taste. Remove chicken from skillet into a large bowl. In the same skillet, over medium-high heat, melt the butter and saute the onion and bell pepper until both just begin to brown. Add sweet potato and parsnip, and stir to mix vegetables. Reduce heat to medium, then add flour and cook for one minute stirring constantly to coat the vegetables. Combine chicken broth, half and half and curry powder. Pour over vegetables and simmer, stirring constantly, until the mixture is thick and bubbling. Stir in the chicken. Pour the mixture into a 9 x 13 Pyrex baking dish. Combine eggs and Bisquick and pour over the top of pot pie. Place in center of oven and bake for 25-30 minutes until the top turns golden brown.
Spray counter lightly with non-stick cooking spray. Flatten each roll into a 5-inch circle. Combine apples, pecans, brown sugar, spices and butter. Place about 2 tablespoons of apple mixture in the center of each dough circle. Carefully place a dough circle with apple mixture on it into each cup of a sprayed muffin pan. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 12-15 minutes or until golden brown. Remove from pan to cool slightly and frost. For frosting, combine cream cheese with butter. Add powdered sugar and mix well. Add salt to caramel sauce and stir. Add salted caramel sauce to the cream cheese mixture and stir well. Frost apple cups while warm.
Combine all ingredients into a blender (or clean coffee grinder) and pulse until everything turns into tiny crumbs. That's it!
In medium sized bowl, whisk ricotta cheese until creamy. Add eggs and whisk well. Whisk in RawSpiceBar's Pumpkin Spices, flour, salt and butter. Add oil to a deep frying pan or wok, to about 1/2 inch up the side of the pan. Heat oil to 350-360 degrees or until a bit of the dough instantly rises to the surface when added. Add dough to pan, 1 tbsp a time, pushing it off with a spoon or spatula. When golden brown on one side, turn to brown other side, until puffed into small balls. Transfer dough with a slotted spoon to a paper lined baking sheet and allow to cool slightly. To serve, arrange on a platter and drizzle with the honey. Enjoy!
Pre-heat oven to 400°F. Par-boil the green onions or leeks and drain well. Fill a pie dish with the green onions or leeks and pork and pour in the milk. Cover with foil and bake for about 1 hour (don't worry if it looks curdled). Stir the cream into the eggs, then pour into the dish; allow the pie to cool. Pre-heat oven to 425°F. Roll out the pastry on a lightly floured surface to 2 inches wider than the dish. Cut a 1-inch strip from the outer edge and use this to line the dampened rim of the pie dish. Dampen the pastry rim with water, cover with the pastry lid and seal the edges well, then using the back of a small knife'knock up' the edges and then flute them using your thumb and the back of a knife. Make a hole in the centre of the pie and use pastry trimmings to decorate. Bake for about 25-30 minutes, until risen and golden brown.
Put water, dried bouillon, spices, and mushrooms in a saucepan and bring to a low boil. After boiling begins, turn the heat down to low simmer. Place 1/4 cup of milk in microwave on medium and heat until small bubbles begin to form. (Use microwave safe container, time will depend on microwave wattage.). While bouillon mixture and milk are heating, put beef tallow and butter in medium pot, 4 quart, and turn heat to medium high. When bubbling starts, begin whisking and add flour. Continue whisking until the roux is dark brown. NOTE: Because beef tallow has a high smoke point - 450 degrees - a dark brown roux can be achieved in about 5 minutes. Strain the bouillon mixture and place next to the roux along with the hot milk. NOTE: While performing this step, turn off the heat under the roux so that it won't burn. Turn the heat under the roux back to medium high and begin whisking while slowly adding the bouillon. Continue whisking and add the hot milk. Bring to low boil for two minutes, while continuing to whisk. Remove the roux from heat and mix a water/cornstarch slurry. Whisk the slurry into the roux. NOTE: The slurry can be prepared in advance. Taste and adjust spices as necessary. Serve or store in refrigerator or freezer.
Heat oven to 350°F. Make filling: cut stems from figs, pulse figs in food processor until coarsely chopped, add walnuts and pulse until both are finely chopped; Transfer to bowl and stir in remaining filling ingredients. Make dough: Beat butter, brown sugar, egg yolk and vanilla in mixing bowl at medium speed until light and fluffy; at low speed, beat in flour just until blended, gather dough into a ball in bowl. Spread sugar on a plate,Shape dough into 1-inch balls and roll in sugar; place balls 2-inches apart on ungreased cookie sheets; flatten slightly. Press a 3/4-inch wide indentation in center of each with thumb; fill each with a rounded 1/2 teaspoon of filling; bake until edges are golden, 10 minutes; cool on wire racks.
In your serving bowl, whisk together the lemon juice, olive oil, honey, and vinegar. Toss in your shaved sprouts and arils and toss to coat in the dressing. Mix in salt, pepper, and crushed red pepper to taste. Sprinkle the cheese on top and serve.
Use 1 egg per 1 hot dog. Beat egg and add 1 tablespoon water. Slice hot dog into about 1/4 in slices and brown in a little vegetable oil. Add beaten egg and stir to scramble together. Add salt and pepper. Just before egg mixture is completely cooked remove skillet to a hot pad. This should keep the egg mixture from getting too dry.
Rinse lemon balm well in a bowl of water. Let it soak until needed. Grate parmesan if needed. Peel garlic. Set up your food processor with the cutting blade or use a blender. Turn the machine on and drop the garlic in while the blade is turning. Turn off when garlic is minced, after about 10 seconds. Rinse the lemon balm well and pat dry with towel. Remove leaves and put in food processor or blender. Put walnuts and salt on top of leaves. Process until finely chopped but still a bit rough. With the machine going, slowly pour in olive oil. Stop the machine and add parmesan cheese. Process briefly to mix. Taste. Add salt and pepper as needed. To serve, stir pesto into hot cooked pasta or spread on bread or crackers. Eat warm or at room temperature. Refrigerate or freeze any extra. Enjoy!
Preheat oven to 450°F and place a large, heavy skillet or roasting pan in the oven to heat. Place the potatoes in a large saucepan and cover with cold salted water. Put on high heat to boil. Once boiling, lower heat and simmer for 5 minutes. Drain the potatoes well, and place on paper towels. put the flour on a plate. When the potatoes are dry, roll them in the flour to coat. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return to the oven for one minute. Season generously with salt and pepper and serve.
Finely chop onion. In the pot where you are going to boil the rice, melt 1 tablespoon butter and fry onions until light brown. Add rice, fry, stirring, until slightly glassy. Add stock, salt to taste (if necessary). Bring to a boil, cover pot and let simmer at low temperature for 20 minutes. Turn off heat and let the rice stand for 10 more minutes, still covered. Meanwhile melt the other tablespoon butter in a skillet, add raisins and fry, stirring, until soft (about 2 minutes). Add nuts and sugar to the raisins, mix well and pour into a bowl that is big enough for the rice. Fill cooked rice on top of nut-raisin mix, press down and then turn over onto plate.
Set oven to 400 degrees. Line a baking sheet with foil. Place the veggies in a large glass bowl and drizzle with olive oil. Season generously with salt and pepper; toss well to combine. Spread the veggies on a baking sheet. Bake the veggies for about 20 minutes. Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender. Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar. Drizzle the honey glaze over the veggies.
Combine above in a punch bowl add chilled club soda and bourbon last. Orange juice and lemonade can be made ahead and stored in fridge. Prepare garnish- thinly slice orange and cherries - discard ends add water and juice from marachino's cherries . Put in a mold and freeze overnight Makes 16 cups or 32 - 1/2 cup servings.