HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, heat oil; add onion and cook until tender. In your crock pot, combine the onion, celery, carrots, turkey, rice, tarragon and pepper; mix well. Add broth. Cover and cook on low for 6-8 hours. 30 minutes prior to serving, in a small bowl, blend the flour and milk until smooth; add to crock pot and mix well. Add the peas and sherry, mixing well and cook about 20 more minutes or until the sauce has thickened. Upon serving, add toasted almonds and/or parsley, if desired.
Place a medium pot of water on the stove to boil. Once the water boils, add the bean threads and carrots. Boil for one minute and then let stand for 10 minutes until the threads are transparent. While the bean threads are cooking, make the sauce. Combine the water, soy sauce, peanut butter, brown sugar, rice vinegar, ginger, oil, red pepper flakes, five-spice powder and garlic powder in a medium bowl and whisk. Drain bean threads and carrots and toss with the sauce.
Mix peanut butter, powdered sugar, and vanilla. Add margarine. Roll into balls and let chill thoroughly. Melt chocolate chips and parafin. Dip balls in the chocolate mixture. Toothpicks are a smart choice. Traditionally, leave a portion of the ball uncoated. Place dipped balls on waxed paper-covered cookie sheets and refrigerate.
Combine soy sauce, miso paste, pepper, salt, cayene and cloves in a small bowl and set aside, over medium heat heat large skillet and add shortening or oil. add garlic and let cook for 30 seconds. turn up heat to medium high and add cubed tofu and the miso paste and toss to coat tofu. Add ginger and the chopped onion and cook until tofu is beginning to crisp about 4-5 minutes. add toasted sesame oil and add the spinach and cover. Cook until greens start to wilt about 1-2 minutes. Remove and serve immediately. with soy sauce and spicy chili sauce is desired.
For red pepper sauce: heat the oil in a frying pan over medium-high heat, add the shallots and red peppers, and saute until soft. Stir in remaining sauce ingredients and bring to a boil. Simmer mixture for 15-20 minutes. Cool slightly then transfer to your blender and blend until smooth. For the meatballs: Preheat oven to 350. Mix together all ingredients for the meatballs, seasoning to taste. Form the mixture into about 24 walnut sized balls. Spread the flour onto a plate and coat the meatballs. Heat the oil in a large pan, add the meatballs, and saute until they are golden all over. Transfer meatballs to a casserole and pour pepper sauce on top. (If looking for more sauce, like me, pour warm sauce on after baking instead of before. Add some chicken stock to the pan so balls wont dry out.) Bake in preheated oven 20 minutes or until the meatballs are cooked through. Enjoy!
Throughly rinse leeks to remove inner sandy grit. Sautee diced leeks, onions, and celery in butter, in a soup pot, until soft. Add homemade chicken stock and potatoes. Simmer 35 minutes or less, testing for the tenderness of the potatoes. Adjust the seasonings. At this point you could add half and half to thicken. I never do! However,DO NOT boil after the addition of the 1/2 and 1/2.
Place frozen roast in roasting pan. Heat, uncovered, at 450 degrees for 45 minutes (30 minutes for smaller roast). Remove roast from oven, and season with garlic and pepper. Cover, decrease heat to 275 degrees, and roast for approx 4 hours until fork tender. Pull apart roast with fork. Layer ingredients into slow cooker (1 layer beef, 1 layer au jus from roasting pan, 1 layer BBQ sauce). Repeat until all ingredients have been added. Heat on low until warmed through and bubbling (2-3 hours). Spoon onto sliced Kaiser rolls, and enjoy!
Preheat an oven to 180°C Thinly slice the peeled potatoes by hand or using a mandoline, (about 2-3mm, ensuring they are as even as possible as this will help them to cook at the same time) and wash potatoes well in cold water. Grease the surface of a round or oval baking dish with soft butter and then rub with sliced garlic. Leave the garlic scattered in the dish. Combine the milk, cream and wasabi paste and season well. Arrange the sliced and washed potatoes in a single layer around the baking dish and then pour over the cream and milk mixture. Place into a preheated oven for 20 minutes until nicely browned on top and the potatoes are cooked, the cream and milk reduced until thick and creamy.
Soak the dried porchini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop it up. Be sure to reserve the tasty soaking water for the sauce! Prepare the sausage according to package directions (cooked throughly and browned), drain. Cook the pasta according to package directions as well, however, minus one to two minutes to finsh "cooking" in the sauce. Meanwhile start the sauce: Heat up a large pan (large enough to fit the pasta in), add a tablespoon of extra virgin olive oil, sautee garlic just until fragrant, add in cooked sausage, portobello mushrooms and porchini mushrooms, and (first add 1/4 cup) of the reserved porchini soaking water as well as the wine. Let this cook for a few minutes. If the portobello mushroom is still dry, add more of the reserved soaking water (add all if possible), cook until the portobello is browned and tender. Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta and arugula or spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach. Taste and adjust seasoning, adding parmesan cheese then salt and pepper if desired.
Preheat oven 350 degrees. Grease and flour 2 - 9 inch cake pans. In a large bowl, mix Cake mix, sour cream, vegetable oil, milk, sugar, eggs, and vanilla ext. Mix well w/ electric mixer for 3-5 minutes or until well blended. Add and fold crushed oreo cookies in batter. Pour batter in prepared pans. Cook for 27-35 minutes or do toothpick test. Allow cake to cool for 10 minutes before removing from pan. Prepare frosting while allowing cake to cool completely. Frost cake only when it has cooled completely. FROSTING: Cream shortening and cream cheese. Add 3 cups powdered sugar, vanilla, and milk. Mix till creamy. Add more powdered sugar if needed to get desired consistency. Stir and fold in crushed oreo cookies.
Pour fresh coffee into mug. Add the extracts and Splenda. Stir and enjoy!
Fill a pot with water, salt it, and bring to a boil. Add the wheat berries and cook, covered, about 1 hour until tender. Drain the wheat berries, rinse them unde cold water to cool, drain, and place in a bowl. Meanwhile, bring a small pot of water to a boil, salt it, add the zucchini and cook until tender-crisp, about 1 minute. Drain the zucchini, reserving the cooking water, and rinse the squash under running cool water. Drain again an add to wheat berries. Add the dried tomatoes to the reserved zucchini water and let stand about 10 minutes until soft. Drain and finely chop the tomatoes. Mix them with the fresh tomatoes and add the tomato mixture to the wheat berries. In a small bowl, whisk together the vinegar, oil, garlic, 1/4 teaspoons salt, and pepper. Pour the dressing over the wheat berry mixture and toss to coat. Cover and refrigerate for up to 3 days. Toss shredded basil in just before service.
Place rolls evenly spaced in a sprayed round cake pan. Cover with sprayed plastic wrap and let rise*. In a small bowl combine butter, flour and hot water and mix until smooth. Spoon mixture into a sandwich bag. Push down into one corner of the bag and snip off a very tiny corner. Remove wrap from risen rolls and draw a snowflake on the top of each roll with the butter mixture. Bake at 350°F 15 minutes or until tops of rolls are golden. Adjust number of rolls for different pan sizes.
Pour 2 cups sherry into large shallow dish. Add chicken, turning to coat. Cover and marinate at least 3 hrs in fridge. Heat oil in large skillet over med. heat. Add garlic spinach, mushrooms, carrots, scallions, salt and pepper and remaining 2 tbs sherry. Cook and stir 3-5 minutes, until spinach is completely wilted. Cool completely. Place dressing in another small bowl and set aside. Combine breadcrumbs and cheese in another bowl and set aside. Preheat oven to 375. Remove chicken from marinade and discard marinade. Slice a pocket into side of each breast where they were originally attatched. Fill pockets with spinach mixture. Secure pockets with toothpicks. Coat each breast with dressing and dredge in breadcrumbs. Place chicken in single layer on greased 13x9 dish. Drizzle with remaining dressing. Cover and bake 15 minutes. Uncover and bake 10 minutes longer or until chicken is done. Remove toothpicks before serving.
Preheat oven to 350° F; grease 13 x 9-inch baking dish. Combine milk, eggs, sausage, cheese, red pepper, green onions, onion powder and garlic powder in large bowl. Add bread cubes, stirring gently to moisten bread. Pour mixture into baking dish. Bake for 45 minutes or until set. Serve warm. TIPS: Substitute pre-cooked, sliced sausage links for bulk pork sausage to save time. Substitute multi-grain bread for Italian or French bread.
Rinse the leeks WELL to remove any grit. Saute the leeks in the olive oil over medium heat for a few minutes to soften. Add the garlic and saute another minute. Remove pan from heat and add the bell pepper, Dijon mustard, and herbes de Provence. Cool mixture slightly then stir in the cheese. Set aside. Prepare the pie crust and place into a oiled ovenproof pie plate. Preheat oven to 375 degrees. Spoon the leek/cheese mixture into the center of the piecrust, leaving a 2-inch border. Fold border up over leek mixture. Brush milk onto top of crust border. Sprinkle with the nuts. Season with salt and white pepper. Bake in oven for 20 to 25 minutes or until crust is golden. Cool 10 minutes on baking sheet. Cut tart into 12 wedges. Your choice to serve warm or at room temperature.
Open the 2 cans of tuna and use the lid to squeeze out as much water as you can over a sink.Take off the lids and set aside. Take 1 cap full of lime juice in each can and just let it sit until tuna is used again. Get about 4 paper towels and stack them. manuever the bacon on the paper towels. Place in the microwave for about 3 minutes. (The benefit to microwaving bacon is only for the crispness.) While that's goin, spice up the dill relish. Add the cayenne, pepper, and garlic with the relish and mix thoroughly. Take the two cans of tuna and drain out all the extra lime juice. Now mix in the tuna. (make sure you do not "blend" you want the tuna to be decently chunky. Put in the mayo and parm, and mix. Set out about 20-24 tortilla chips on a couple of plates. Rip up the cheese and place evenly on each tortilla. Take out the bacon and place in the tortillas for probably 20 seconds or until the cheese looks "sweaty". Take out and spoon out 1 teaspoon or more of the tuna salad on each of the tortilla chips. Dab the bacon to get off extra grease. Break up the bacon into about dime size pieces and place evenly ontop of the whole tortilla/tuna salad spread. You can always add and/or take away ingredients in tuna salad. Enjoy.
For cups: preheat oven 425 degrees. unroll pie crust on lightly floured surface and sprinkle the tops with the natural sugar and cinnamon. lightly roll over it with rolling pin so that the sugar and cinnamon are pressed into the dough. with a 2.5 or 3" round biscuit cookie cutter, cut circles and press them inside an ungreased mini muffin pan to create the pastry cup. bake 10 minutes or until cups are golden.remove from oven and allow to cool. once cool, they can be filled. for filling: in a large bowl with an electric mixer combine all ingredients except the choc chips and mix well till creamy. place filling in a 1 gal plastic storage bag and chill while you make the cups. remove filling from fridge, cut the bottom of corner of bag and pipe a little less then a tablespoon into the cannoli cups. sprinkle with mini choc chips and dust with powdered sugar. tips: for a thicker filling, you can strain the ricotta in cheese cloth place in a bowl and covered overnite. filling can be made a day or two ahead of time and kept in fridge. a variation in the cannolie cream that works well is 1/4 teaspoon almond or orange extract. other toppings that go well are chopped toasted almonds, choc sprinkles, candied orange pieces, chopped candied red cherries as well as a sprinkle of cinnamon. (i didnt have natural sugar when making these so i just used combo reg sugar and cinnamon).
Preheat a grill to medium-high. Using a food processor, puree the parmesan, 1/4 cup olive oil, garlic, lemon juice and anchovy. Cut the pizza dough into 4 pieces. On a baking sheet, rub the dough with the remaining 1 tablespoon olive oil and press each piece into a 4-by-8-inch rectangle. Place the dough on the grill, cover and cook until browned on one side, 3 to 4 minutes. Turn and grill until cooked through, about 3 minutes. Brush one side of each pizza with the anchovy dressing. Top with the lettuce and tomato; drizzle with the remaining dressing.
Peel the ginger and grate it over a small bowl. Place the grated ginger in the center of a piece of cheesecloth. Gather up the edges of the cloth and squeeze the ginger over the bowl to collect 4 teaspoons of the juice. Discard the ginger pulp and set the ginger juice aside. Heat up the milk in a saucepan over medium heat, stirring continuously until the milk begins to simmer. Turn off the heat and stir in the sugar. Put two teaspoons of ginger juice in each of the two serving bowls. Pour half of the milk into each bowl but do not stir. Wait 5 minutes, or until a spoon can rest on the surface of the pudding. Serve warm or chilled.
In a teapot bring 3 cups of water to the boil. In a large saute pan, over medium heat dry roast the cumin powder first for 1 1/2 minutes then add the olive oil and rice; cooking for about 4-5 minutes until the rice is coated with the oil and cumin and glistens. (If using whole cumin seeds, dry roast, tranfer to coffee mill, pulverize then add back to pan.). Add enough boiling water to cover the rice by 1 1/2 inches. Add the salt. Reduce heat to low and cook the rice uncovered until you see small "craters" on the surface and water has evaporated. This will take about 15-20 minutes. Cover the pan tightly, remove from heat and let sit 20-25 minutes. After 25 minutes, if any water remains, boil off the water (being careful not to burn), but do not stir the rice while the excess water evaporates. Add more salt if needed. Serve with lemon wedges.
In a large bowl, combine all the grated vegetables, apples, dried fruit, and nuts. In another bowl, stir together the remaining ingredients. Pour over the salad and toss to combine. Chill before serving. Line a salad bowl with some lettuce leaves and fill with the fruit and vegetable mixture for a pretty presentation.
Heat your oven to 375*F. Line a baking sheet with wax paper(or parchment paper). Mix the nuts, sunflower seeds, cinnamon, nutmeg, butter and 3 tbls. maple syrup in a medium bowl, and spread in a single layer on the prepared pan. Stirring every 5 minutes to evenly coat, bake until mixture is fragrant and toasted-about 12 minutes. Remove from the oven and let cool. Stir the cranberries and the remaining 1/4 cup maple syrup into the oatmeal. To serve, pour 1/4 cup milk over each serving and top with the maple glazed nuts. Enjoy! Note: If you like, make only the glazed nuts, and triple the batch and keep on hand to eat alone. Store in an airtight container.
Combine all ingredients. Rub on a 2 1/2 to 3 pound pork roast. Place roast in a Dutch oven, uncovered, 350 degrees for approximately 1 1/2 hours or until internal temperature reaches 145 degrees. Do not overcook.
Heat a skillet to medium heat. Combine ground. turkey and next 5 ingredients in a large mixing bowl. Shape the meat into 4 even size hamburger patties (be. careful not to overwork the meat). Add burgers to the. skillet and cook for 10 - 12 minutes per side. To serve: spread 1 tablespoon Remoulade sauce on each. hamburger bun; top with turkey burger, lettuce and tomato.
Slice steak diagonally across the grain into thin strips; toss with the flour. Brown steak in butter in a large skillet over medium heat; at the same time, add the mushrooms and garlic. Once the steak is brown, add the water and soup mix. Bring to a boil; reduce heat, and stir in sour cream. Cook uncovered until thoroughly heated. (Do not boil once the heat has been reduced to keep the sour cream from curdling) Serve over noodles or rice.
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine 3/4 cup broth, rice, and 1/4 teaspoon salt in medium bowl and microwave, covered, until liquid is absorbed, 6 to 8 minutes. 2. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in medium saucepan over medium-high heat until just smoking. Cook chicken until browned all over, about 10 minutes; transfer to plate. 3. Pour off all but 1 teaspoon fat from pot, add onion and 1/4 teaspoon salt, and cook over medium-low heat until softened and lightly browned, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add remaining 1/2 cup broth and wine, scraping bottom of pot to loosen any browned bits. Stir in parcooked rice, breaking up any large clumps, and bring to simmer. Place chicken skin side up on rice, cover, and bake until rice is cooked through and chicken registers 175 degrees, about 25 minutes. 4. Remove pot from oven, transfer chicken to platter, and tent loosely with aluminum foil. Fluff rice with fork, cover, and let sit for 10 minutes. Stir parsley into rice and season with salt and pepper to taste. Serve rice with chicken. TIP:Chicken and rice is usually made in a wide skillet. But with such a big circumference, even a covered skillet lets too much steam escape. We had better results with a saucepan, which has a smaller circumference, and hence keeps the moisture where you want it: in with the chicken and rice.
Step 1: Take a bowl combined corn flour, refined flour, egg, salt and required water to make thin batter. Whisk well and Keep aside. Step 2: Take another bowl and add paneer, oats, black pepper, spring onion red chili and salt. Mix well and set it side. Step 3: Heat little bit oil in pan and pour egg batter in to thin sheets. Remove immediately from the pan and put over a plastic paper. Repeat same with the remaining egg batter. Now take enough paneer mixture to fill in to egg sheets and roll it carefully from all sides like spring rolls Step 4: Heat oil in a deep pan and fry the rolls from both sides over a medium flame till the golden brown. Drain on an absorbent paper and serve.
In a food processor or blender, (or use an electric beater), combine cheese, lemon juice, lemon zest, garlic,onion, paprika, parsley and Lemongrass/chili. Process until combined and smooth. Spoon onto a piece of plastic wrap and shape into a 6 inch roll. Wrap salmon slices around cheese roll to cover, except ends. Roll to press salmon to cheese. Wrap tightly in new piece of plastic wrap and chill for at least 2 hours. Cut roll into 1/4 inch slices, serve on crackers or pieces of bagel. (If Lemongrass& Chilli is not available, (I was lucky enough to have a lovely person send me some from New Zealand, wonderful stuff!), use your favourite Hot spice.). An alternate way to do these, works well. Use unsliced, home smoked salmon, broken into small pieces and add to the mix after processing, so that there are little lumps of the smoked salmon. Roll in the plastic wrap and freeze until using. Then wrap very thin slices around roll after defrosting. You could even freeze the rolls without any salmon after wrapping and wrap with the slices of salmon when serving.
Cut the peeled potatoes and the meat into 1/4-inch cubes. If using raw potatoes, soak in cold water for 30 minutes, then drain. Mix the meat cubes with the dry mustard. Fry the meat, potatoes and onions separately in a large skillet. Fry the eggs in another skillet. Mix the meat, potatoes and onions and heat them for a moment in the skillet. Add salt and pepper to taste. Garnish with the parsley and the eggs. Serve with the accessories.
Filling: Mix all ingredients. Beat well until smooth. Refrigerate. Blintzes: Beat eggs, oil and milk well. Add flour and salt beat well. Refrigerate for 30 minutes. For each blintz, melt 1 teaspoon butter in a 7" skillet. Pour in 1-1/2 teaspoons batter, spread batter completely over bottom of pan. Cover over medium heat until lightly browned on one side. Turn crepe over and brown the other side. Remove. Put 1 Tablespoon cheese on browned surface of each blintz. Fold and roll. Put in a glass baking dish and keep warm in oven. If necessary they could be frozen and when needed thaw and warm and then serve with a dollop of sour cream or a nice fruity syrup.
Place the wet ingredients into the crock (wine, coconut milk, water). Add spices (garlic, ginger, curry powder, cinnamon stick), peanut butter and bouillon cube, stir well. Salt and pepper chicken pieces as desired, then add to crock along with potatoes and onion, stir well to coat. Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, stirring once or twice. If a thicker consistency is desired once cooked, combine cornstarch with 1/4 cup cold water and mix well. Stir slowly into crock and cook an additional 15 to 20 minutes on high. Serve over noodles or rice of choice, garnished with cilantro.
Mix pork and hamburger together in a mixer if you have one. Add onions and mix well. Add flour and mix well. Slowly add club soda to mixer until meat is fluff and light. Add eggs,salt and pepper and mix in well. Cover and refrigerate for 1 hour. Roll into balls and flatten into 4in long, 2in wide, and 1in thick patties. In a 12in pad heat up butter and oil till foamy and turn down to medium heat. Place patties 4 or 5 at a time not to crowded and cook each side for 6 to 8 minutes. Can be served with rice, potatoes or noodles. Its up to you. I like mashed. I like to make gravy out of the juices lift in the pan.
In a saucepan, combine mustard, jelly, and relish; heat over very low heat, stirring constantly, until mixture is hot and well blended. Slice hot dogs diagonally into bite-size pieces; add to sauce and heat thoroughly.
Put milk, butter, and powdered sugar in a large bowl. Mix with a beater until desired consistency is reached. Add food coloring if you want to and mix it inches.
Set oven to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan. Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.
Spray 9x13 pan with cooking spray. Arrange tater tots in single layer. Brown ground beef (or turkey) and onion together, drain. Mix meat & soup. Spread evenly over tater tots. Top with cheese and bake at 350 degrees for 30 minutes. (You can add frozen broccoli, cauliflower or carrots for more veggies. - this recipe comes out to 4.5 points per serving).
Put sugar, mint extract, cocoa, salt, milk, and oleo on medium heat in saucepan until mixture bubbles. Keep stirring--do not walk away! Add oatmeal, peanut butter, and stir. Remove from heat. Drop by spoonfuls on wax paper. When they cool store into air tight container. Place it into the refrigerator.
Bring water to boiling in a small sauce pan. Remove from heat and add rum and syrup. Pour into two small cups and put a tsp of butter on top of each; sprinkle with nutmeg.
In a saucepan, combine the chicken, cream style corn, and chicken broth. Bring to boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water. Pour this into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.