HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tear bread into pieces and pulse to fine crumbs in the food processor. Transfer a scant cup of crumbs to a bowl for fish cakes and reserve remaining 1 1/2 cups in a bowl for coating. Pulse celery and scallions in processor until coarsely chopped, then add parsley and pulse until finely chopped. Combine celery mixture with scant cup crumbs in bowl (for fish cakes). Pulse fish in processor until finely chopped (be careful not to process to paste). Add fish to celery crumb mixture along with egg, 1/4 tsp salt, and 1/8 tsp pepper, stirring until combined well. Season bread crumbs in shallow bowl with remaining 1/4 tsp salt and 1/8 tsp pepper. Gently shape fish mixture into 4 (4") patties (mixture will be soft) and coat well with seasoned bread crumbs. Chill, uncovered, on a wax-paper-lined large plate 10 minutes. Heat 1 1/2 TBS oil in a 12" nonstick skillet over moderate heat until hot but not smoking, then fry 2 fish cakes, turing over once, until golden brown and cooked through, 8-10 minutes total. Repeat with reamining 1 1/2 TBS oil and 2 fish cakes wiping out skillet with a paper towel between batches. Serve with Bev's Tartar Sauce Recipe #56860. Serves 4.
Preheat oven to 355°F (180°C). Remove and discard head and intestines from the fish. Carefully cut the fish in half lengthwise, cutting along the back. Sprinkle the fish with salt, pepper, and oregano. Insert slices of garlic into the meatiest parts of the fish. Clean potatoes and cut into equal size wedge-shaped pieces. Sprinkle with salt, pepper, and oregano. Place fish in a large roasting pan, and surround with potatoes. Add remaining slices of garlic over the potatoes. Whisk together the oil and lemon juice and pour over the fish and potatoes, and add water. Bake at 355°F (180°C) for 1 1/2 hours.
Heat oven to 300°F. Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat; add half of the meat. Cook, turning, until browned on all sides, about 5 minutes. Transfer to a large plate. Repeat with remaining meat, adding additional oil if necessary. Add onions to Dutch oven; cook, stirring, until almost softened, 4-5 minutes. Lower heat to medium. Add garlic; cook, stirring 30 seconds. Stir in flour; cook, stirring until lightly colored, 1-2 minutes. Stir in wine, scraping up any browned bits. Add beef broth, bay leaves and thyme; heat mixture to a simmer. Add browned meat and any juices; heat to a simmer. Cover; place in the oven; cook until meat is nearly tender, 2-2 1/2 hours. Add carrots and potatoes, return to oven. Cook until vegetables are tender, 30-45 minutes. Stir in frozen peas; cook 5 minutes. Stir in parsley just before serving.
Sprinkle lamb with salt and pepper. Heat oil in heavy, large pot over medium-high heat. Working in batches, add lamb to pot and cook until brown on all sides, about 8 minutes. Transfer to bowl. Remove all but about 2 tablespoons of oil from pan. Add onions, carrots, and garlic to pot and saute till golden, about 10 minute. Stir in all remaining ingredients. Return lamb to pot, pressing down to submerge. Bring liquid to boil, reduce heat to medium low, and cover. Simmer until meat is tender, about 2 hours. Uncover pot; simmer till meat is very tender, about 30 minutes. (Can be made 1 day ahead. Chill until cold, cover, and keep chilled. Rewarm over medium heat before continuing.) Transfer lamb to platter; tent with foil. Boil juices in pot till thickened, about 15 minutes. Season with salt and pepper and spoon over lamb.
Shell the beans from the pods. Briefly blanch the beans, then shock with ice water and remove their skins - excepting those that are tiny (discard the tiny ones). Cut the bacon into 1/2-inch pieces, then parboil for 10 seconds to remove excess salt, and drain. In a heavy saucepan (one with a cover) over low heat, melt the butter and cook the bacon for two to three minutes (bacon should remain limp). Add the peeled fava beans, savory, water, and salt to taste. Cover tightly, increase temperature to high, and cook over high heat for a few seconds (for gas burners, that would be about 5-10 seconds, for standard electric coil burner that would be about 15-20), then decrease heat to low and cook, shaking pan occasionally, until tender, about 15 to 20 minutes. Remove pan from heat and allow to cool for 2 minutes. In a bowl whisk together well the cream, egg yolks, and pepper (to taste), then stir the mixture gently into the fava beans. Return the beans to low heat, stirring until the sauce just begins to thicken (coating the spoon thinly) - do not allow to boil. Transfer beans to serving dish, sprinkle with the lemon juice and chopped parsley, and serve.
Place water into large stock pot, leaving approximately 3" between water level and top of pot. (I begin heating the water on high heat immediately as my 20-quart stock pot takes about 30 mins to start boiling liquids. BE CAREFUL not to burn yourself when adding remaining ingredients!). Remove chickens from pkg and wash thoroughly inside and out; add to stock pot. Add remaining ingredients, being careful not to burn yourself. Heat to a rolling boil, then simmer over medium heat for 90 minutes. Remove from heat and cool approximately 1 hour. Remove chickens from broth. Remove skin and meat from bones; discard skin. Refrigerate or freeze meat for later use. Return bones to broth. Place broth into container(s) and refrigerate for 8 hrs or overnight. Remove as much of the fat that has congealed on top as possible. (You could save this "schmaltz" and use it as an oil substitute.). Put broth and bones into large stock pot; bring to boil and simmer over medium heat for 1 hour. Remove from heat and cool. Strain broth; discard bones. Veggies may be discarded or used in another dish. (I give the carrots and celery to my dog as a treat.). Broth may be used immediately or placed into appropriate containers for refrigerator or freezer. NOTES: Don't be alarmed by the fat content per the Nutrition Facts. Remember, you skim off the fat. The tarragon adds an essential flavor and makes a big difference if left out. I also like to use Vidalia onions for a little sweeter flavor. I wonder how red onion would work out? Hmmm -- :-).
Slowly melt butter in heavy saucepan. Add onion and saute until soft. Add spinach to onion mixture. Add crab meat and cheese. Stir until just heated. Add pepper sauce. Serve with melba rounds.
Blend all ingredients in a blender until smooth. Flavour improves when it sets in the fridge for a couple of hours.
Whisk all ingredients until combined. Add frozen pearl onions to coat. Marinate until pearl onions are thawed or until ready to use -- I recommend at least two hours. Wrap in foil pouch. Poke a couple of holes in packet. Toss on grill for 30 minutes. Eat and enjoy.
Preheat oven to 350 degrees. In a mixing bowl, combine Fiesta cheddar soup, half of whipping cream, and milk. After completely mixed, finish adding the rest of the whipping cream, and use half of mixture on the bottom of casserole dish. Once the bottom of the casserole dish is cover, sprinkle a few leaves of baby spinach on top of soup mix. Put dish aside, and butterfly the Chicken breast (make sure you don't separate it fully,) and then pound down the meat evenly just to loosen up the meat and to tenderize. Lightly season with salt, pepper, garlic powder, and onion powder. Once seasoned, sprinkle shredded mozzarella over chicken, then add baby spinach, and carefully roll up the chicken breast, and place in casserole dish with the open end of chicken facing down. Repeat chicken rolling process until all done, and casserole dish is filled. sprinkle the remaining seasonings over rolled chicken breast and then top off with the remaining of soup mixture. Place in the center of the preheated oven for 30mins. After 30mins rotate dish a full 180 degrees. After another 20mins, sprinkle the remaining shredded mozzarella cheese and the parmesan cheese. and finish baking. (Do Not Cover Dish.). Serve with side of steamed veggies or salad.
Add 6 quarts water along with 3 tablespoons vinegar to a pan along with eggs and bring to a boil. Boil eggs for 12 minutes. (The vinegar keeps the eggs from cracking). While eggs are boiling chop green onion and cilantro and place in large bowel. Add all other ingredients except for tomatoes and mix well. Remove eggs from pan and place into a second pan or bowel filled with cold water and ice to cover. Allow to sit for two minutes. Leave pan used for boiling on burner and continue to boil water. Return eggs to boiling water for 1 minute and then return to cold water and peel. Eggs should peel very easy at this point. After peeling eggs ensure all shell material is removed and washed and then slice egg into pieces. Add egg to mayonnaise mixture and stir together well. If salad is too dry add mayonnaise to individual preference. Refrigerate mixture for at least 1 hour and then serve with the grape tomatoes sliced on bread of on a bead of lettuce.
Heat 6 inches of water and 1/2 teaspoon of the salt to a boil in a Dutch oven over medium-high heat. Add the cactus and boil, uncovered, until tender, about 20 minutes. Drain the cactus and transfer it to a large bowl. Add tomato, onion and cilantro; set aside. Whisk together the oil, vinegar, oregano and salt; pour over the vegetables and toss. Line a platter with lettuce leaves; top with salad; sprinkle with cheese; garnish with jalapenos and radish slices.
Lightly brown nuts on 10 x 15 pan in 325 degree oven for 20 minutes. Beat egg whites stiff and add salt& sugar. Melt butter in pan in oven. Stir browned nuts into meringue mixture. Place nut mixture on buttered pan and bake at 325 for 30 minutes, stirring every 10 minutes. Ready when brown and no butter remains in pan. Let cool and enjoy!
Place potatoes and 2 Tbls of salt in a large saucepan. Cover with cold water by 2 inches, and bring to a boil. Reduce heat to medium low and simmer until tender, about 10 minutes. Meanwhile, heat cream, milk and butter in a small saucepan over medium-low heat, stirring occasionally until butter melts. Drain potatoes and press through a ricer. (or use masher until smooth). Pour warmed cream mixture over potatoes in a slow steady stream and stir until smooth. Season with salt and pepper and serve immediately or keep warm in a covered bowl over simmering water for up to 2 hours.
Preheat oven to 300°F. In food processor: Mix together flour, 1/2 cup powdered sugar, and ground almonds. Add in butter, and extracts and pulse until dough comes together. In mixer: Cream butter and extracts. Add in flour, 1/2 cup powdered sugar, and ground almonds. Forming crescents: I use a small ice cream scoop, after scooping out a level scoop of dough I cut it in half, press down and shape in to crescent about 1/8-inch thick. You can also roll the dough into ropes and cut into about 1 1/2-inch lengths and shape it into a crescent, adjust thickness of crescent to your preference. This dough doesn't spread much so you can put them close together. Bake 15 - 20 minutes until just starting to get golden around the edges (I cook mine a little longer because I like them a little crispy, my kids like theirs softer). Cool until barely warm, then coat with extra powdered sugar. You may need more than a cup. Store in airtight container.
Cook potatoes in boiling water until tender; drain and cool. Combine potatoes, eggs, bacon, parsley and spring onions in a casserole dish. Combine sour cream, mustard and black pepper and then mix through potato mixture, if mixture needs more moisture then add a little milk. Cover and bake at 180°C for 15-20 minutes, then sprinkle with cheese and grill until golden.
Preheat oven to 400°. Pierce potato skins in several places with a fork. Bake potatoes about 1 hour or until tender. Heat a heavy skillet over medium high heat. Add bacon and cook 4-5 minutes stirring frquently until crisp. Drain bacon on paper toweling. Combine mashed avocado with remaining ingredients, except peppers and bacon in bowl. Split baked potato down the middle. Divide avocado mixture between potatoes and top with peppers and bacon.
In a medium size bowl stir together, the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg, and vanilla extract (yes that's 2 tablespoons of extract), and mix until well blended. Stir in the 1 cup of fresh chopped strawberries. Coat a large skillet or griddle, with butter or cooking spray. Then heat skillet or griddle over medium heat. Pour batter into desired size of pancakes, onto skillet or griddle. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side. Top pancakes with either maple syrup, or jam, or fresh strawberries and Reddi Wip (or Cool Whip). I ate mine with fresh strawberries and Reddi Wip. Yields: 8 pancakes.
Cut around each avocado, from stem to blossom end and back again, then twist the two halves. Dislodge the pit and scoop the avocado flesh into a bowl. Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro. Taste and season with salt and lime juice-the guacamole usually takes about 1 teaspoon of salt; lime juice is a matter of personal preference. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve (for best results, this needs to be within a couple of hours). Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and queso fresco (if you're using it) and you're ready to serve.
Mix crumbs, margarine, sugars and milk in saucepan and boil for 5 minutes, stirring constantly. Place 1 layer of crackers in 9x13 pan. Pour 1/2 of boiled mixture over crackers. Top with another layer of crackers. Then remaining boiled mixture. Cover with final layer of crackers. Melt chips with peanut butter. Spread over top of crackers. Cool and cut into bars.
In bowl combine 1 1/2 cup of the flour and yeast. In a saucepan heat milk, sugar, butter, dill seed or weed, onion, salt, heat to 115-120 degrees stirring to melt the butter. Add to dry mixture; add egg. Beat at low speed for about 1/2 minute then high for 3 minutes. Then stir in remaining flour. Cover and let rise till doubled (about 30 minutes) Stir down. Then spread evenly in to a greased 9x5x3 inch loaf pan. Let rise again until doubled (about 30 minutes) Bake at 350°F for 25 to 30 minutes. Remove from pan to cool.
Brown ground beef in frying pan; pour off extra fat. Put browned meat in bottom of crock pot; add chopped vegetables then all other ingredients. Cook on low heat for 3 hours.
Steam mushrooms just until soft. Let cool. Add next 7 ingredients chill in fridge and serve with tostadas or crackers of your choice.
Cook peas in a small amount of boiling, salted water, until tender (if using frozen peas, follow package instructions). Drain, and set aside. In another saucepan, heat the butter, and add the peas, mint and sugar. Cook over low heat for 2 minutes, tossing to mix. Add salt and pepper to taste, and serve.
Preheat oven to 400, I place a rack in lowest position in the oven. Combine dry ingredients. Cut in butter. Stir in liquid until it just begins to pull from the sides- it will be pretty moist. Spread 1/4 C flour on a pastry board and dump the dough onto the flour. Gently turn the dough until all sides are covered with flour. Knead by gently rubbing the dough into the flour, a scant 8 to 10 turns. Pat the dough into a 1 inch thich slab. Cut into rounds with a sharp round biscuit cutter- I use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much. Place on insulated cookie sheet about 1/2 inch apart. Put in HOT oven and bake for 12- 15 minutes. You can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden. (I get 9 biscuits when I use a 2 1/2" cutter).
Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente. Preheat oven to 425 degrees F. Sauce: Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Quarter the sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, chopped garlic and onion to the pot and saute 1 minute - be very careful as the pepper flakes will burn pretty quickly. Add broth to the pan and scrape up drippings. Add crushed tomatoes, tomato paste, diced tomatoes, water, sugar and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes (this is the spot where you could really simmer the sauce for a couple of hours more or less if you wanted to). Meatballs: Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven. To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.
To make marinade for lamb in a food processor chop rosemary, basil and garlic together to form a paste. Pour oil through food tube. Spread marinade over lamb and then sprinkle with salt and pepper. Cover and refrigerate 6-8 hours (or overnight). To make mayonnaise: In a food processor combine basil, yolks and lemon juice and process until smooth (1 minute) and then slowly add oil through food tube. Season with salt and pepper. Transfer to a bowl and add nuts. Refrigerate until serving (can be made one day ahead). To make mustard: In a medium bowl or jar whisk together oil, mustard, rosemary, vinegar and white pepper until thick. Refrigerate until serving (can be prepared one day ahead), but serve at room temperature. Prepare barbeque with wood chunks. Cover and heat to 160-degrees F. Place lamb on rack, cover and smoke for 45-60 minutes, covered or until meat therometer reads 140-degrees F for medium rare. Remove lamb from gril and let rest 15 minutes before slicing. To make sandwiches: brush both sides of bread slices with oil and sprinkle with salt and pepper. Grill until golden brown on both sides. Transfer to platter. Spread one side of each slice of bread with mayonnaise and top with watercress. Cut lamb across the grain into thin slices and place on top of watercress. Drizzle each sandwich with mustard. Serve.
Preheat oven 400 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, stir to combine corn, garlic, scallions, red onion, 1 cup shredded cheddar cheese, sour cream, egg, 1/2 cup panko bread crumbs, 2 teaspoons chili seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper. To make the topping, in a small bowl, stir to combine 1/4 cup shredded cheddar cheese with 1/4 cup panko, 1/2 teaspoon chili powder and olive oil. Spoon the corn mixture into the jalapeno halves and place on the prepared baking sheet. Top each jalapeno with the panko and cheese topping. Bake for 18-20 minutes until jalapeno is softened and topping is golden. To make the green goddess sauce: Place all ingredients in a blender and process until smooth. Top each jalapeno with a dollop of sour cream, a sprinkle of chives and serve with the green goddess dipping sauce on the side.
Place mushrooms and onion in the bottom of a 5 1/2 quart slow cooker. Sprinkle roast evenly with pepper. Brown roast on all sides in hot oil in a large dutch oven over medium-high heat. Place roast on top of mushrooms and onions in slow cooker. Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato sauce over roast. Cover and cook on high for 5-6 hours or until meat shreds easily with a fork. Remove the roast from the slow cooker and cut into large chunks; keep warm. Skim fat from juices in slow cooker; stir in dried Italian seasoning and tomato paste. Stir together cornstarch and 2 tablespoons water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on high 20 to 30 more minutes or until mixture is thickened. Add roast pieces back to slow cooker. Cover and cook until thoroughly heated. Serve over hot cooked egg noodles.
Mix first 5 ingredients in saucepan. Melt over low heat, stirring constantly. Remove from heat and stir in cereal and pretzels. Drop by rounded tablespoonful onto wax paper and allow to harden.
Trim the caps but leave the stems on the eggplants. Peel 1/2-inch-wide strips off of the skins lengthwise, leaving alternate 1/2-inch strips of peel. Soak the eggplants in water mixed with 1 tbsp of salt for 30 minutes, then drain and dry them. Fry them very briefly in hot shallow oil, 2 or 3 in the skillet at a time, turning to brown them lightly all over. Drain them on paper towels. For the filling, fry the onion in another pan in 2 or 3 tbsp of oil until it is soft. Add the meat and cook for about 5 minutes, crushing it with a fork and turning it over until it changes color. Add the tomato paste and one of the tomatoes, peeled and chopped, and the cinnamon, allspice, salt, pepper, and chopped parsley. Stir well and simmer for about 10 minutes, until the liquid is reduced. Place the eggplants side by side in a single layer in a baking dish. With a sharp pointed knife, make a slit in each one, length wise, along one of the bare strips on the top until about 1 inch from each end. Carefully open the slits and, with a dessertspoon, press against the flesh on the insides to make a hallow pocket. Fill each of the eggplants with some of the filling, and place a slice of the remaining tomato on top. Pout the tomato juice into the dish, cover with foil, and bake in an oven preheated to 350F for about 40 minutes, or until eggplants are soft.
In a bowl, mix together flour, baking powder and sugar; cut in butter finely. Combine egg and cream; stir into dry ingredients, adding a little more cream if needed, to make a soft, sticky dough. With floured hands, pat dough evenly into a lightly greased 12 x 8-inch or 9-inch square cake pan. Filling: In a bowl, combine fruit, sugar and flour. Combine egg and melted butter; gently mix into the fruit mixture. Spread evenly over base in pan. Topping: In a bowl, mix together flour, sugar and baking powder; cut in butter. Stir in cream to make a crumbly mixture; sprinkle over the fruit. Bake in a 325 degree F oven for 45 to 50 minutes or until golden brown. To serve, cut into large squares.
Mix methylated spirits with soap flakes, add the oil & stir. To use: Use 1 tablespoon per garment, dissolve in a small quantity of hot water and pour into lukewarm wash water. Can be used for hand washing or machine washing on wool cycle.
Heat oven to 350°F Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel). Break matzoh into small pieces and put in a large bowl. Cover with stock and water. Heat oil in a skillet. Add onions and cook 5 minutes. Add carrots and next 6 ingredients, cover and cook 5 minutes until softened. Add to matzoh mixture. Add parsley and eggs, stir well. Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes. Uncover and cook for 20 minutes more. Cut into wedges, garnish with fresh parsley.
Place all ingredients except pork in food processor and process to a paste. Rub meat with paste and marinate overnight. Place pork in 350 degree oven for 45 minutes per pound. Serve.