HumbleIntelligence/food-ner-1-Million huggingface dataset:
Choose even sized potatoes, wash well and dry. Crack each potato by hitting sharply with a mallet or rolling pin. heat oil in a large fry pan with a fitting lid, add potatoes and fry over high heat to brown lightly, turning frequently. reduce heat add wine, salt and pepper to taste. cover tightly and simmer gently on low heat for 20-25 minutes or until tender. Shake pan occasionally. Sprinkle crushed coriander seeds over potatoes, recover and simmer for further 2 minutes.
Pare rind and all pink edges from the watermelon. Cut into 1-inch squares or fancy shapes as desired. Cover with brine made by mixing 1/4 cup of salt with1 quart cold water. Soak overnight. Drain brine. Cover with cold water and cook until fork tender, about 10 minutes (do not overcook). Drain. Tie spices in a cheesecloth bag and remove before rind is bottled. Make a hot pickling solution of remaining ingredients and spices, add drained rind and boil rapidly ntil rind becomes clear (about ten minutes). Fill Sterilized jars. Adjust jar lids as in fresh-pack dills. Process in boiling water bath for 5 minutes. Set jars upright, several inches apart, on a wire rack to cool.
Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well (refrigerate remaining cabbage for another use). Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside. In large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling; secure with toothpicks, if desired. Place cabbage rolls in a 3 quart slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160 degrees F. Just before serving, sprinkle with salt and cheese, if desired.
Preheat oven to 375 degrees. Rinse sweet potatoes in cold water, wrap in Reynolds Wrap Foil and poke several times with a fork. Bake for 1 hour (or more) depending on the size of the potatoes. Take 2 bulbs of garlic, chop off about 1/4 inch of the tops, drizzle with olive oil and wrap in Reynolds Wrap Foil. Garlic can cook 30-35 minutes with Sweet Potatoes. Remove garlic and sweet potatoes from oven and allow to cool. Once cool, mash cannellini beans in a large bowl with sweet potatoes. Add in spices, egg, and panko. Mix all of these ingredients together and refrigerate for 20 minutes to help stiffen for burgers. Meanwhile mix the sour cream with the 2 roasted bulbs of garlic, squeezed for all the good stuff, honey, salt, and pepper. Blend until smooth. Take avocado and chop into bite size chunks and in a small ball combine with sweet corn, lemon juice and cilantro for topping. Heat a large pan over medium with olive oil. Take sweet potato mixture and shape into 4 patties. Cook on each side approximately 6-7 minutes until patties seem to hold together and flip. Add the patties to your whole wheat buns and top with avocado mixture and garlic cream sauce. Add lettuce, tomato and onions if desired.
Line a 4-cup round mold with plastic wrap. Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold. Chop the remaining salmon into 1/2-inch pieces and set aside. In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined. Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat. Pour into a 1/2-cup ramekin and sprinkle with the gelatin, stirring until the gelatin is dissolved. Remove from the heat and stir into the cream cheese mixture. Fold in the chopped smoked salmon and scallions. Spoon 1/3 of the mousse into the mold, top with a layer of avocado slices, then gently spread with 1/2 the salmon roe. Spread 1/3 of the mousse on top of the roe, and top with the remaining avocado slices and roe. Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose the mousse. Cover with the plastic wrap and chill until firm, about 3 hours. To unmold, place the mold in a bowl of warm water for 10 seconds. Unwrap the plastic from the bottom of the mold and invert the mold onto a serving plate. Gently shake to release the mold and unwrap completely. Serve with toasted croutons or crackers or seasoned party pitas, for dipping.
Heat olive oil in a large pot over medium heat. Add onion and garlic, and saute five minutes or until softened. Add tomato, and cook 1 minute. Stir in broth and rosemary, and bring to a boil; reduce heat, and simmer, covered, five minutes. Add pasta, stirring to blend, and simmer five to six minutes more. Add spinach, salt, and pepper. Simmer, stirring often, three minutes or until spinach is wilted and pasta is just tender,. Ladle soup into bowls, and sprinkle with cheese or stir in a spoonful of pesto.
Combine the kosher salt, coriander, paprika, cayenne pepper and black pepper in a bowl. Mix well and set aside. Combine black and white sesame seeds in another bowl and set aside. With paper toweling, pat the excess moisture from the ahi tuna pieces. Generously rub the seasoning mixture all over tuna, pressing into the tuna without mashing it. Next, press the mixed sesame seeds into the tuna, covering it all over. Place a heavy bottomed non-stick or cast iron skillet on medium high heat. Add the oil and distribute it evenly all over the pan surface. When the oil begins to smoke slightly and/or is starting to swirl, place the tuna in the pan. Cook for approximately 45 seconds on each side. Lastly, using tongs, cook the ends and (cut) sides for 20 seconds each. Remove from heat. Slice to desired thickness (preferably using a very sharp sashimi knife) and serve.
OVEN ROASTING. Preheat oven to 500 degrees F. Brush tomato paste evenly over bones and shanks. Place bones and shanks in large roasting pan. Add celery, carrot, and onion to roasting pan. Lightly coat with cooking spray. Bake at 500 degrees F for 30 minutes. PRESSURE COOKER. Transfer bone mixture to 6- or 8-quart pressure cooker. Add peppercorns, bay leaves, and parsley. Pour 8 cups COLD water over mixture. Close lid securely, and bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes. Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid, directing steam away from you. Let stand for 20 minutes. Strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. Discard solids. Cover and chill overnight. Skim solidified fat from surface and discard it. Refrigerate for up to 1 week or freeze for up to 3 months.
De-stem and chop up the strawberries, then place in a blender with the rest of the ingredients. Blend until smooth, creamy and delicious.
Cut sausage into rounds however thick or thin you like. Put Sausage into a baking dish. Open stewed tomatoes and poor ontop of sausage. Cover with foil and bake in the oven @ 350 for about an hour. However many links of sausage you use, thats how many cans of tomatoes. So if you have 2 links of sausage, you use 2 cans of stewed tomatoes. Its really easy, and tastes great. My kids love it.
Preheat your oven to 350. In your food processor, pulse the onion, carrots, garlic, and horseradish until fine. Add to ground beef. Pulse the dry ingredients: croutons, chili powder, salt, & peppers, and add them to bowl with meat and veggies and mix. Mold into a loaf shape with your hands in a pan that has a lip and place in oven. Mix together remaining ingredients ( ketchup, honey, cumin, Worcestershire, and Louisiana hot sauce). After 15 mins, start basting loaf with mixture. The meatloaf is done when the temperature reaches 160 about 40 min.
In a large Dutch oven brown the meat. Add onions and saute until translucent. Recklessly toss in all the rest of the ingredients. Add any others that appeal to you. This recipe is subject to interpretation. Simmer at least three hours, the longer the better. It's even better reheated the next day or two.
Use a fork to mash the cheese in a medium mixing bowl. Add the tomatoes and cucumber. Mix well. Add in some of the oil if the mixture is too dry. Fill each half pita bread to eat as a sandwich or serve the dip and pitas as an appetizer.
Heat oil in wok, or large pan. Add onions and cook over medium heat until soft (about 5 minutes should do). Add "Ingredients 1" and cook over medium heat for 5 minutes, stirring to prevent from sticking. Add a little of the water to make a paste. Add the meat and stir until it is browned. Add "Ingredients 2", stir and bring to the boil, stirring occasionally. Lower heat and simmer covered until meat is tender (Remove lid for a while and reduce the sauce until thicker, if you wish, towards the end of cooking time.) Alternatively, transfer to a slow cooker and cook for hours and hours. Serve over jasmine or coconut rice.
Mix the Sriracha sauce and salt together. Spread the mixture out thinly on a foil in a thin layer. Place in a 200° preheated oven. Turn the oven off. Let it sit overnight. Place salt in a zip lock bag and break up clumps with a rolling pin. Store in airtight jars.
Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish. Roast Jalapeno's and chop. In a large bowl, beat together butter and sour cream. Beat in eggs one at a time. Blend in cream corn, canned corn and Roasted Chopped Jalapenos. Blend in both cornbread mix's. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Drain and flake the tuna. Mix together the ground cumin, coriander, turmeric and chile powder. Heat a tablespoon of oil in a skillet and fry the fish for about 5 minutes, along with one teaspoon of the blended spices, until no liquid remains. Remove fish and place in a medium sized bowl. Add a little more oil to the skillet and then saute the onions till golden brown. Add the ginger and garlic and saute a couple of minutes more. Add the rest of the spice mix and saute a little longer, then add the tomato paste, cilantro, green chiles and garam masala and heat through. Add this spicy onion mixture, along with the mashed potatoes and cooked green peas, to the fish in the bowl, and mix well. Do not add too much potato, just enough to bind the fish. Shape into patties, then dip into the beaten eggs, then in the bread crumbs placed in a shallow bowl, into the egg once again, followed again by the bread crumbs. You can do the egg-bread crumbling procedure just once, but doing it twice makes for crunchier patties. Saute patties in hot coconut oil until brown on all sides. Drain on paper towels and serve.
In a small bowl, combine the panko, butter, a pinch of salt and the cheese. In another small bowl, combine the thyme, garlic, lemon zest, a hefty pinch of black pepper and the cream. Divide the scallops between two individual gratin dishes. Pour half of the cream mixture over each dish of scallops, then sprinkle each evenly with the panko mix. At this point, the dishes can be wrapped and refrigerated for up to 24 hours, or baked immediately. Preheat oven to 400 deg F. Place the gratin dishes on a baking sheet and bake for 8 to 10 minutes, or until the cream is bubbling all over and the crumbs are browned.
Heat a pot of boiling water to cook chayote. At the same time, heat 1/4 cup of oil in wok until hot. Add chicken and stir-fry until done. Add onions and bell peppers and stir quickly until crisp. Remove and drain. Set aside. Add chayote to boiling water for 60 seconds or until crisp and done. Remove and drain; set aside. Heat 2 tablespoons of oil in wok until hot. Add whole dry chile peppers, garlic and ginger. Stir fry until fragrant. Add all remaining ingredients except cornstarch mixture. Bring to a boil. Slowly stir in cornstarch mixture. Add chicken and vegetables. Coat evenly with sauce. Add roasted peanuts. Flavor with sesame oil if desired. Remove and serve on platter.
1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan. 2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. 3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Melt Butter in sauce pan. Add onions and saute until translucent. Add rice and stir to coat with butter. Cook until rice turns golden brown and smells slightly nutty,. Add tomato sauce, water, salt, pepper, and mustard. Stir. Bring to a boil, cover, and turn off heat. Let stand for 10 minutes.
Mix the egg, water, and oil in a measuring cup. Mix the dry ingredients in a bowl. Stir wet ingredients into dry. Stir just until everything is moistened. Leave small lumps! Grease muffin tins, or use paper muffin liners. Fill each cup 2/3 full. Bake at 425 for 15 mintues.
In a mixing bowl, stir everything together, then whisk until lightened and smooth. Use immediately or transfer to a lidded container and refrigerate for up to 5 Days.
In a LARGE deep sided pan (chicken fryer size) add your olive oil and heat over medium heat. When pan is hot, add the carrots, celery, onion & garlic and saute over low heat for 20-25 until completely soft & tender. Stir as necessary. Add your meats, season with salt and pepper and cook until completely brown. When meat is browned, add the tomato paste and allow to brown, approx 5 minutes. When brown add your wine & allow to reduce by half. Season with salt. When wine has reduced add in enough water to cover the sauce by 1&#8243;. Let sauce simmer on LOW. Stirring occasionally and when liquid levels are low add more water. Cooking & reducing all while simmering. Sauce needs to cook for a MINIMUM of one hour but is best after 2-3 or even more hours. Prepare your spaghetti according to package directions. When pasta is al dente, reserve a bit of pasta water & remove pasta from pot, drain & transfer into sauce pan. Mix together with tongs so sauce & pasta incorporate. Add a nice handful or two of Parmigiano Reggiano & serve immediately.
Mix the melted butter and graham cracker crumbs together in a bowl. Pat this crumb mixture into a 9"x13" aluminum pan lined with parchment paper (for easier cookie removal). In a bowl, mix together the condensed milk, white chocolate chips, dried cranberries, and coconut. Carefully spread this mixture over the graham cracker crust. Bake at 350 degrees for 20-25 minutes until the top is firm and lightly browned. Let cool and cut into squares. Can be stored in a metal tin for up to two months. These cookies also freeze well.
In a small bowl, add the first 6 ingredients; stir to combine, then set aside. Rinse the salmon fillets and pat dry. Put the salmon, skin side down in a broiler pan. Brush each fillet with 1 teaspoon oil. Sprinkle the fillets evenly with the brown sugar mixture. Broil about 5 inches from heat source for 1 1/2 to 2 minutes or until brown sugar mixture begins to carmelize. Lower oven temperature to 425 degrees and bake 8-12 minutes or until fish flakes. In a small bowl, mash the avocado until mostly smooth. Add in the lemon juice; stir to combine. Whisk in the mayonnaise until smooth. Cover and chill until ready to serve. Serve with the salmon fillets.
If frozen, thaw completely. Crush berries with fork or potato masher, do NOT puree them. Put berries and sugar into pan of machine. Follow the directions for your machine for the jam cycle. Do NOT alter the ingredient quantities or this will NOT set right.
Heat oven to 475°F. You'll need a rimmed baking sheet lined with foil and coated with nonstick spray. Slightly beat egg whites and mustard with a fork in a pie plate. Mix crumbs, ginger and garlic powder on a large sheet of wax paper until blended. Roll drumsticks in egg white mixture; shake to remove excess. Roll in crumbs, then place on prepared pan. Coat chicken with nonstick spray. Bake 25 minutes until chicken is cooked through and coating is browned.
Bring first 9 ingredients listed up to the peppercorns to a boil and boil hard for 5 minutes. Leave the brine to cool. Clean a stoneware crock or plastic bucket and its lid with a solution of 1 tablespoon baking soda to 1 gallon boiling water. Rinse well and leave to drain dry. To test the saltiness of the brine put egg, in shell in the cooled brine. If it doesn't float, add enough salt until it does. To draw off any excess blood and to help the brine penetrate, pierce the beef all over with a trussing needle or skewer and place meat in cold water for about 45 minutes. Remove the meat from water and place in crock or bucket. Pour the cooled brine over the brisket. Add garlic to the brine. Place a plate on top of the brisket to submerge. Place a lid or plastic wrap over container. Store in a refrigerator or dry place, at a temperature below 60 degrees. Salting time depends on the thickness of the meat. Allow 3 to 10 days for salting time for brisket. When removing meat from brine, always use clean tongs: this way the brine will stay good longer and be reused with the same kind of meat. It is possible to strain off the brine and reboil it, adding a refresher of about half the above quantities. Naturally the crock or bucket will need a complete cleaning. This should be done before mold appears.
Preheat oven to 450. If you have a large cast iron skillet, now is the time to use it. Set it on the burner on high and heat it up for about 5 minutes. Get it scary hot. Season your steaks - salt, pepper, oil -- or pretty much anything you like on your steak. If you are using filet mignon or an extremely thick steak, butterfly it before cooking. Toss your steaks in the skillet, get your oven fan on and turn your smoke detector off, do not touch those steaks for 3 minutes. Flip carefully, and no more touching for 3 minutes more. Move pan to the oven (make sure your pan is oven safe) -- if you have a digital meat thermometer, use it and let meat get to 165 or so. If you don't, I'd say 10 minutes in oven. You are supposed to let a steak rest for 5 minutes or so after taking it out of the oven. I don't -- and it's never hurt me!
Use a knife to slice and carve out a top of bananas in lengthwise. Sprinkle turbinado sugar on the bananas and torched them with a blowtorch. ( Or you can run them under the broiler). Lay out mini marshmallows and torched them again. Lay out crushed graham cracker and pour chocolate syrup. **make room to middle of banana for ice cream. Slice banana and sprinkle sugar and torch to brulee consistency. Sprinkle finely crushed graham cracker on the middle of bananas. Scoop ice cream and add finely crushed graham cracker and pour chocolate syrup. Put sliced brulee banana on top of ice cream for garnish.
Preheat oven to 350. Combine all dry ingredients. Line a shallow pan with foil. Melt butter in a shallow dish. Dip each piece in butter then roll in seasoning mixture and place in pan. Bake for 20-30 minutes or until chicken is done.
In a medium saucepan over medium heat, cook bacon, stirring often, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain. Pour off all but 1 tablespoons of the bacon fat from the saucepan. Return saucepan to stove over medium-high. Add couscous and toast, stirring often, until lightly browned, 2-4 minutes. Spread toasted couscous on baking sheet to cool for 25 minutes. Meanwhile, to make dressing in a small bowl, whisk together vinegar, lemon juice, and mustard. While whisking vigorously, drizzle in olive oil. Set aside. In a large bowl, combine lettuce and tomatoes. When couscous has cooled, transfer to bowl with lettuce and tomatoes. Add reserved bacon and dressing, then toss well to coat. Season with salt and pepper. Serve immediately or store, covered, in the refrigerator for up to 1 day.
Combine cream cheese and sour cream in a large bowl; beat at medium speed with an electric mixer until smooth. Add raisins and next 4 ingredients, stirring well. Shape mixture into 2 balls. Combine coconut and parsley; roll cheese balls in coconut mixture. cover and chill at least 4 hours. Top each cheese ball with chutney before serving. Serve with crackers.
Add gin and scotch to a cocktail shaker filled with crushed ice. Stir (I like mine shaken vigorously). Pour into a well-chilled martini glass. Garnish with olives.
Preheat oven to 325 degrees. In a 2 quart saucepan combine sugar, coconut milk and 1 cup of whole milk. Scald mixture over medium heat and set aside. In a small mixing bowl whisk remaining 1/2 cup milk and cornstarch together to make a slurry. In a separate small mixing bowl combine egg yolks and salt, mixing well. Temper egg yolks by adding 1/2 cup of the scalded milk mixture to yolks whisking constantly. Pour yolk mixture and slurry mixture into scalded milk mixture in saucepan and whisk vigorously over medium heat until it comes to a boil. Cook until thickened about 2-3 minutes. Remove from heat and add coconut, vanilla and butter. Stir until uniformly incorporated. Pour into cooled pie shell. Spoon meringue on top spreading to the outer edge of the pie shell. Sprinkle 2 tbsp of coconut on meringue. Bake at 325 for approximately 10 minutes or until meringue is very lightly browned. Let stand at room temperature for about one hour then refrigerate. Meringue: Combine egg whites, Cream of Tarter and vanilla extract. Beat on high with electric mixer until soft peaks form. Gradually add sugar about 2 tbsp at a time while beating egg whites. Continue to beat until stiff glossy peaks form.
In large skillet bring 2 tbsp oil and 2 tbsp water to a light simmer. Add flour slowly and blend until smooth. Add thyme, onion powder, garlic powder. Slowly add 2 cups of water and bouillon then continue blend until its a smooth consistency. Add cooked chicken and stir. Lightly grease a casserole dish and layer rice in bottom. Layer peas and carrots onto rice. Carefully pour chicken mixture over vegetables. Dust bread crumbs over the casserole. Bake in a 400°F oven for 25 to 35 minutes. Enjoy with a fresh salad.
Combine all ingredients in the top of a double boiler. Carefully cook over medium-low heat until just barely hot. Remove from heat and beat until thick. Store in refrigerator. Stir before using.