HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool. Store in the refrigerator.
In a large bowl, combine apricots and next 3 ingredients; set aside. In a small bowl, combine vinegar, cilantro, and sugar; whisk in oils. Toss salad with vinaigrette and arrange on plates that have been lined with salad greens. Sprinkle with peanuts and garnish with lime wedges.
Boil Potatoes until just done. Drain well. While potatoes are still hot, pour Garlic Expressions over them and toss lightly. Add onions, parsley and seasionings and lightly toss again. Add mayonnaise and mix. Refrigerate.
In a 2-quart baking dish add 1 can of peaches and juice and 1 can without juices. Next add can of blueberries from muffin mix and juices, DO NOT DRAIN, mix fruits well. In a large bowl combine muffin mix, water& oil, just until mixed. Pour over fruit and place in a 425°F preheated oven. Bake for about 20 minutes.
Bake the eggplants and peppers at 350 F until tender when pierced with a fork. Peel the skin from the vegetables while still hot (makes it easy). Run through a food processor until smooth. Season to taste with salt and pepper and add the garlic and lemon juice. Gradually stir in as much of the oil as the vegetables will absorb, mixing as you go with the food processor.
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips; set aside. In medium saucepan, bring beef broth to a boil. Stir in couscous; cover pan and remove from heat. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is on longer pink. Remove from skillet with slotted spoon; keep warm. In same skillet, stir-fry bell pepper and onion 2 to 3 minute or until crisp-tender. Return beef to skillet; stir in barbecue sauce. Cook and stir 1 to 2 minute or until heated through. Arrange beef mixture on couscous; sprinkle with chopped parsley. Garnish with parsley sprigs. Makes 4 servings (serving size: 1/4 of recipe) Tip: Yellow, green or a mixture of colored bell peppers may be used to vary the color of this dish.
Place the almonds in a bowl and cover with cold water and allowed them to soak for 30 minutes. Drain and discard this water, then crush the almonds using a rolling pin, or you could use a food processor to chop them to a fine grind. If you need to, you can add some of the water to the food processor. Transfer the crushed almonds to a large bowl and mix them with the water, let stand for one to two hours. Place a damp cloth or cheese cloth in a mesh filter, over another bowl, and strain the almond and water mixture - squeeze the cloth to extract all the liquid. Put the chopped almonds back into the almond water, let it stand for another hour and then strain again. Repeat a third time if you wish. This is will get all the oils out of the almonds. Note: To speed up the process you can gently heat the almond water to 50°C (125°F). If you do this, you can cut the soak times to about 15 minutes. Pour the strained liquid into a pan, discard the almond pulp, add the sugar and cook over gentle heat, stirring constantly. Remove from the heat when the sugar is completely dissolved. Allow to cool for 15 minutes and then add the brandy or vodka and the orange flower water. Store the orgeat in a clean glass bottle. Once the orgeat has cooled down it is ready to use.
In a non-metallic bowl, combine oil, vinegar, garlic, paprika, curry powder, honey, lemon juice, salt and pepper. Mix marinade well. Marinate chicken pieces for several hours or overnite, covered in the fridge. Alternate chicken pieces and vegetables on metal skewers. (wooden skewers that have been pre-soaked in water for at least 30 minutes, may be used). Barbeque the kebabs for 10 minutes, turning frequently. When ready to serve sprinkle with cilanto and enjoy.
Grease a 7x11 baking pan with sides, set aside. Combine flour and salt in mixing bowl. Stir together warm water, yeast and 1 teaspoon sugar; pour into flour. Allow to raise until foamy. Add 1/4 cup softened butter, 1 beaten egg and the sugar to flour; stir together with yeast. Knead dough until well mixed. Pat dough into the bottom of prepared pan. Cover and allow to rise double in bulk while preparing next step. Preheat oven to 325 F. Using 1 1/4 cups milk, prepare pudding mix according to package directions. Remove from heat, stir in 2 tablespoons butter. Cool. Stir in poppy seeds, almond extract and 1 beaten egg. Carefully spread pudding over raised dough. Bake 25-30 minutes or until lightly browned on bottom.
Butter Cookie Crust: In a large bowl, combine the sugar, egg, butter& flour. Using your fingertips, work the mixture together until the mixture resembles crumbs (as if for pastry). Cover the dough& refrigerate for at least 1 hour, or until slightly firm. Preheat oven to 375, lightly butter a 9" springform pan and dustly lightly with flour, tapping out any excess. Press about half of the dough into the pan, covering the bottom and reaching about halfway up the sides. Save the remaining dough for another use. Peel and core the apples, and cut them in half lengthwise; then, with the point of a small knife, cut out small v-shaped strips (the cuts should be wider on the exposed skin-side of the apple and come to a v shape when you cut into the fruit, approximately 3/4 to an inch deep). Sprinkle the bottom of the cookie crust with the breadcrumbs (see note at bottom of recipe) to form a thin, even layer. Arrange the apples, rounded sides up, on top of the breadcrumbs. Using leftover apples, cut them to fill in any empty space with pieces as large as possible, as you don't want any gaps. In a large bowl, whisk together the sour cream, heavy cream, sugar, eggs, lemon juice, cornstarch& vanilla until well-blended. Pour this mixture over the apples and bake for 60-90 minutes, or until the apples are tender and the filling is set. Remove the pan from the oven& set on a wire rack to cool (do not remove from the pan at this point). In a small saucepan, heat and stir the apricot preserves over medium heat until warm. When the cake has cooled slightly, brush the preserves carefully over the top to form a glaze. Remove the cake from the pan after the cake has cooled completely. Note: I add a little sugar& cinnamon to the breadcrumbs to make them a bit sweeter and more flavorful, since it is not too sweet a cake to begin with (I use about a tbs. of sugar and about 1/2 tsp. cinnamon, but you can omit this completely, or use amounts to your own taste).
Boil sweet potatoes and apples until nearly done in very little boiling water. Spray baking dish with fat free cooking spray. Place alternate layers of drained sweet potatoes and sliced apples in baking dish. Sprinkle with spices. Dot with margarine and drizzle with syrup. Pour 1/2 cup of apple water over the top. Wrap tightly and freeze if preparing a week ahead. Bake about 30 minutes or longer if frozen.
Combine the corn, onion, garlic, and 1 cup of the stock; process in batches in a food processor until smooth. In a big soup pot over med heat; melt the butter. Add in corn mixture, cumin, salt, and white pepper. Simmer, covered, for 5 minutes. Add in buttermilk and 1 1/2 cups more stock; bring to a boil. Add in chiles, Tabasco, chicken, tomato, and cilantro. Lower heat to med-low; simmer, uncovered, for 30 minutes. Add in remaining 1/2 cup stock if soup is too thick. Serve in individual bowls topped with a few broken tortilla pieces; pass around the additional toppings. Note: to crisp corn tortillas: preheat oven to 400°; brush or lightly spray both sides of tortillas with vegetable oil; stack 4 tortillas together; with a sharp knife, cut into 1/2-inch strips; place strips in a single layer on a baking sheet and bake for 3-4 minutes; sprinkle with salt or other seasonings; tortillas can also be fried in oil or grilled on a grill or griddle until crisp.
GRITS TOAST. Bring broth to boil in large pot. Stir in grits and return to boil. Cover, reduce heat, simmer for 5 minutes (until grits thicken) stir occasionally. Stir in 1/2 cup cheese and the salt. Remove from heat. Pour grits into greased 9X13 baking dish. Cover with foil and chill at least 2 hours or until firm. Invert onto large cutting board. Preheat oven to 400 degrees. Cut out 48 (1 1/2 inch) circles with biscuit or cookie cutter. Place circles on large buttered jellyroll pan or cookie sheet. Bake 15 minutes, turn over, bake 15 minutes more. Set aside. TOPPING. In a bowl, mix mayonnaise, 1 cup parmesan cheese, mushrooms, and onion rings. Top each grit circle with mixture. Broil 5 minutes or until lightly browned and heated through.
Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and the vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. Add salt and pepper to taset and mix in the parsley. Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et.
Mix together the garlic, oil, mustard and lemon juice in a blender and porcess until smooth. Add rosemary and pepper. Brush over chicken pieces, cover, and chill 6 hours or overnight; discard any excess marinade. Prepare grill by brushing grates lightly with oil andheating to medium heat. Grill chicken 12 minutes (meaty sides upward), flip over and cook another 20-25 minutes or until fully cooked. Or, if broiling, preheat broiler to the broil setting and place chicken on an oiled broiling pan. Broil about 7 inches from the heat source for about 25 minutes, flip over and broil another 20 minutes or until fully cooked.
Cook the rice as directed on package. (usually about 1.25-1.5 cups of water per cup of rice, bring to a boil, then simmer covered for 25 minutes). Combine granulated sugar and brown sugar. Add soy sauce and half of the garlic, stir with a spoon. Add ground beef, mix well, and set aside. (or chop chicken into bite size pieces, add to marinade, mix well). Quickly stirfry the corn kernels dry or in vegetable oil with a pinch of salt, set aside. Stirfry carrots with a teaspoon of sugar until soft. Set aside. Stirfry zucchini in sesame oil, add salt and pepper to taste. Set aside. Stirfry spinach in sesame oil with the remaining garlic, add salt and pepper to taste. Set aside. Cook the eggs over easy or sunnyside up, but leave the yolk a little runny. Stirfry ground beef until cooked through. Remove from pan and set aside. (for chicken, stirfry chicken, remove from pan, then thicken marinade in the pan). Mix the gochujang, sugar, and sesame seeds. Divide and arrange the vegetables neatly over the 5 bowls of rice, add ground beef, and place the egg on top. Mix together and enjoy!
Cut the meat into pieces. Prepare the vegetables and shred or dice as necessary. Put into a large saucepan with the water and seasoning, but keep back the peas. Simmer at least 1 hour, add the peas and simmer until all the vegetables are cooked. Check the seasoning and add the sugar and chopped parsley. Lift out the meat, which is eaten separately, and serve the soup at once.
Soak red hots in 1/2 cup water overnight. Dissolve jello in 1 cup boiling water. Add red hots and water mixture. Chill until partly set. Stir in apples, celery and nuts. Chill until firm.
Soak clay pot, top and bottom, in cold water for 15 minutes. Drain. Rinse hens, pat dry; reserve giblets for another use. Sprinkle hens with salt, pepper and nutmeg. Mix herbs in cream cheese to taste. Place half of mixture inside each hen. Place hens, breast side up in cooker. Drizzle with margarine. Place cooker in cold oven. Set oven to 450 degrees. Bake until hens are tender and light brown, about 1 1/4 hours. Remove cover; bake about 10 more minutes, until brown. (Don't open frequently.). Serve with cooking juices over hens.
In small bowl, mix all ingredients for sauce and set aside. In medium bowl, combine beef strips with soy sauce and cornstarch. Toss to coat and set aside. In large skillet or wok, heat 2 Tbsp oil over medium high heat. Add onion and garlic and cook 1-2 minutes. Add remaining oil to skillet, and stir-fry meat until no longer pink. Add water chestnuts, carrot, and broccoli and stir-fry until vegetables are crisp-tender. Add sauce and continue cooking until sauce is thickened. Serve immediately with rice or noodles.
1. Cook rice according to package directions (omit butter and salt) and chill 2. Mix together all dressing ingredients except oil. 3. Add oil to dressing mixture refrigerate until ready to use. 4. Add remaining salad ingredients to chilled rice and toss to mix 5. Add dressing to salad and refrigerate until ready to serve I made this the day ahead and it tasted great the second day.
Put all ingredients into a food processor and blend until smooth. Add more lemon juice or soy milk to taste.
Section the oranges by peeling them and then, with a serrated knife, cutting each wedge out from its membrane. Remove the pits from each olive. Then toss all the ingredients together and serve.
Put the couscous into a large heatproof bowl. Stir together the vegetable broth, lime juice and a good grinding of black pepper, then pour over the couscous. Leave for 15 minutes until all the broth has been absorbed. Heat a splash of the olive oil in a 9in non-stick frying pan. Stir the red pepper strips, cheese, egg and chives into the couscous, then tip into the pan and pat down well into a cake. Cook over a gentle heat for 15 minutes, without touching, until the base is crisp and golden. Carefully slide the couscous cake on to a plate, then invert back into the pan, adding the rest of the oil if needed. Cook for a further 10 minutes or so until the other side is golden. Slide back on to the plate and cut into wedges to serve.
In a medium bowl, use a pastry cutter to cut butter into flour til pieces are pea-sized. In small bowl, stir together the egg yolk and sour cream, then stir into flour mixture til all the dough is moistened. Gently knead the dough just til a ball forms. Wrap dough with plastic wrap and refrigerate for several hours til firm. Divide dough into 4 portions. On a well-sugared surface, use your hands to slightly flatten the dough. Roll dough from center out to edges, forming a 10" circle. Repeat with rest of dough, making sure you re-sugar your surface well! Turn each dough circle over. (So they are sugar side-up.). In medium bowl, combine preserves, coconut, almonds and vanilla and almond extracts well. Just use a spoon, but stir well. Spread thin layer of the mixture thinly over each circle. With a pizza wheel, cut each circle into 12 wedges just like you were cutting a pizza. Roll each wedge up (loosely), beginning with the wide end, and roll towards to the pointed end. Place all point-side down onto cookie sheets lined with parchment paper. (Parchment paper is a must, you'll thank me later!). Sprinkle all with sugar. Bake at 350 degrees for 17 minutes or til just set and very lightly browned. Immediately remove with a sharp spatula to wire racks to cool. They will set completely as they cool. Makes 48 crescent cookies.
Set oven to 350 degrees Fahrenheit. Line an ovenproof casserole or baking dish with foil. Heat olive oil in medium-sized skillet. Add onion and cook over medium heat until soft and translucent. Add garlic and cook for 1-2 minutes Add white wine to pan and cook for 1 minute Remove from heat. In a large bowl, place turkey, onion mixture and remaining meatloaf ingredients. Using clean hands, mix until ingredients are well combined. Place meat mixture in casserole/baking dish and form into loaf form. In a small bowl, combine all glaze ingredients. Spread evenly over meatloaf. Place dish in heated oven and bake for 45 minutes. Let meatloaf rest for 5-10 mins before serving.
Preheat oven to 350 degrees Fahrenheit. Mix ground beef, onion soup mix, egg, and evaporated milk together. The texture should be very mushy with a lot of moisture. (6 oz. evaporated milk is usually enough but you could use a 12 oz. can, adding as you mix and save the leftover evaporated milk). Form meat mixure into a loaf and place in a baking pan. Bake until meat is done, about 45 minutes. Drain off some of the excess juice/grease. Top meatloaf with the jar of gravy; put pan back in oven to heat gravy through, about 5 minutes.
Poach the chicken breasts in two cups of boiling salted water. Drain the chicken breasts and then allow to cool completely. In the meantime, hang yoghurt in a muslin cloth for 15 minutes to drain the excess liquid. Sprinkle lemon juice on the apples and mix thoroughly. Chop walnuts but do reserve a few to garnish. Mix chicken, apples, pineapple, chopped walnuts and celery in a bowl. Add yoghurt, salt and white pepper powder to taste. Spread lettuce leaves on a serving dish. Arrange the salad on these lettuce leaves. Garnish the salad with the whole walnut kernels. Enjoy!
Scrape gills from mushroom caps. Combine 3 tablespoons vinegar, oil, and next 3 ingredients in a shallow dish or large zip-top plastic freezer bag; add mushrooms, turning to coat. Cover or seal, and chill 1 hour, turning occasionally. Remove mushrooms from marinade, discarding marinade. Grill mushrooms, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until tender. Remove mushrooms from grill, and immediately sprinkle undersides evenly with blue cheese. Stir together mayonnaise and 1 teaspoon vinegar. Spread mixture evenly on cut sides of buns; place lettuce, mushrooms, and tomato slices on bottom halves of buns, and cover with tops. Serve immediately.
Heat a large heavy-bottomed skillet over medium heat. Add olive oil. When oil starts to shimmer, stir in sage, rosemary and garlic. Season with salt and pepper and cook for 2 to 3 minutes, stirring occasionally. In the meantime, pat chops dry with paper towels and season both sides with salt and pepper to taste. Increase heat to medium-high and add chops to skillet, directly on top of herb/garlic mixture. Cover skillet and cook chops undisturbed for 5 minutes. Turn chops, cover pan, reduce heat to medium and cook until just cooked through, about 5 minutes for 3/4-inch thick chops. Adjust time according to thickness of chops. Transfer to plates and serve. Makes 2 to 4 servings.w.
In a shallow baking dish, whisk together the soy sauce, brown sugar, sesame oil, and ginger; stir in the 2-inch scallion pieces and the star anise, if using. Season the chicken with salt and add to the marinade, turning to coat. Let marinate at room temperature for 30 minutes. Line a footed metal colander with 2 layers of damp cheesecloth, allowing 2 inches of overhang. Place in a pot and add enough water to just reach the colander bottom. Bring to a simmer; have a small pot of boiling water on the side. Pour the couscous into the colander. Place the chicken thighs on top in a single layer, pressing up the sides of the colander, if necessary; reserve the marinade. Cover and steam, adding more hot water as needed until the chicken is cooked through, 25 to 30 minutes. Meanwhile, in a small saucepan, simmer the reserved marinade until thickened, about 4 minutes; strain. When the chicken is almost done, scatter the bok choy on top, season with salt and steam for 3 minutes. Transfer the bok choy and chicken to a platter, drizzle with the marinade and top with half of the sliced scallions. Stir the remaining scallions into the couscous, season with salt and serve with the chicken.
Heat the ketchup, water, mustard, vinegar, relish, and brown sugar in a crockpot or pot on the stove. Once incorporated, add the ham and heat through. Serve on hamburger buns.
Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper. Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside. Add the whole shallots to the pot and saute them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.
Bring beans and water to boiling in a medium saucepan. Boil briskly for 2 minutes, remove from heat let stand, covered for 1 hour. In a large pot melt butter over medium heat. Cook onion, leeks, celery, and carrots, stirring, until onion is soft. Mix in parsley, broth, beans and their liquid, potatoes and thyme. Bring to boiling, cover, reduce heat, and simmer until beans are tender about 21/2 hours. Add sausage slices. Cover and simmer 20 minites. Taste and add salt if needed.
Grease an 8-inch square pan and line with parchment paper so that it hangs over the sides. Stir evaporated milk, brown sugar, white sugar, butter and salt in a heavy-bottomed saucepot. Bring to a boil over medium heat, stirring often, and cook until 238°F (use a candy thermometer to gauge)(about 7-8 minutes). Remove from heat, stir in vanilla and Irish Cream and scrape into a bowl or mixer fitted with the paddle attachment. With the mixer on low speed or electric beaters, add in the icing sugar in three additions, mixing well after each addition. Scrape fudge into prepared pan and let cool completely before slicing.
Combine coconut and butter in a small bowl. Put in a 9 inch greased pie pan and press to bottom and up the sides. Bake at 300 for 30-35 mins or until golden brown. Cover edges of crust with foil loosely to prevent over baking. Cool crust on wire rack. Combine strawberries and sugar in a large bowl and let stand 15 minutes In a small saucepan sprinkle gelatin over cold water and let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved. Stir in lemon juice. Pour into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing. Top each slice with a fresh strawberry and sprig of mint at presentation if you desire.
Mix the sugar, ketchup, water and horseradish in a saucepan. Add the kielbasa, and stir to coat completely. Cook stirring frequently on medium heat until it starts to boil. Reduce heat to minimum, cover and cook stirring regularly until sauce thickens, 30-45 minutes. Serve in a shallow dish with toothpicks (or else stick a toothpick in each piece and arrange on a platter).
Blend all marinade ingredients (paprika, apple cider, applejack, cinnamon, shallots, garlic and salt and pepper) together in a shallow glass container. Reserve 1 cup marinade to use with sauce. Cover and refrigerate reserved marinade. Cut tenderloin, across the grain, into 12 2-ounce medallions. Flatten slightly. Wrap each slice of bacon around a medallion. Secure with wooden toothpick. Place wrapped medallions in marinade, cover and refrigerate for about 4 hours. Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method. Remove turkey medallions from marinade and discard marinade. Place medallions on preheated grill rack, about 4 inches from the high heat. Grill about 4 to 5 minutes, brush with marinade and turn once. Continue to grill another 4 to 5 minutes or until the internal temperature reaches 170 degrees F. Mix butter with reserved 1 cup marinade. Over medium heat, cook to reduce to desired consistency, stirring occasionally. Add salt and pepper to taste. Portion two medallions on each warmed dinner plate. Ladle bourbon sauce across top of medallions.
Preheat oven to 180°C. In a medium bowl cream butter until fluffy. Add sugars and egg, mix well. In another bowl sift dry ingredients, add to wet ingredients. Once the dry and wet ingredients are well mixed add 1/4 cup of rolled oats and 1/4 cup of chocolate chips. Spoon a bit of the batter at a time onto a greased pan. Cook from 12 to 15 minute until the cookies are golden and have risen.