HumbleIntelligence/food-ner-1-Million huggingface dataset:
Halve or quarter mushrooms as desired and saute in a dutch oven sprayed with nonstick spray. When mushrooms are about half done add onion. Stir often. When mushrooms and onion are getting soft add garlic and saute for 1 minute. Chop artichoke hearts and spinach (if not already chopped) and add to pot. Stir to combine and cook just until heated through. Add chicken broth, wild rice and parsley and bring to a boil. Reduce heat to a simmer and cook until everything is hot. Can keep on a low simmer for quite a while before serving. Would be good in a crock pot too! Top each bowl with a sprinkle of parmesan cheese.
Put eggplant & zucchini into colander, sprinkler with 1 teaspoon salt, and let stand for 30 minutes;Rinse vegetables under running cold water: drain and pat dry with paper towels. In skillet heat oil over medium-high heat: add eggplant, zucchini, and onions. Saute until vegetables are softened, 1 to 2 minutes. Add tomatoes with liquid, tomato paste, remaining 1/2 teaspoon salt, oregano, basil, garlic powder and pepper. Stir well. Reduce heat to low and continue cooking, stirring occasionally, until vegetables are cooked and flavors are blended; 15 to 20 minutes. Add pasta. Put into casserole top with mozzarella cheese. Put it in 350°F oven for about 25 minutes until cheese is melted and bubbly.
Combine equal amounts of cooked mashed potatoes and rhutabegas. Mix in half the butter. S& P to taste. Turn into a hot serving dish. Dot w/ more butter. Sprinkle w/ more pepper. Garnish w/ chives and serve.
To make the Cakes: Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.). Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes. Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately. Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets. For the sauce: Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece. *Available in the Asian foods section of many supermarkets and at Asian markets.
Coat bottom and sides of a 9-inch springform pan with cooking spray. Spread toasted almonds in a single layer in bottom of pan. Set aside. In a heavy-bottomed saucepan, heat milk to boiling. Stir in rice, cinnamon and salt. Reduce to simmer and cook, stirring occasionally, 15 minutes. Add sugar and almond extract and cook, stirring often, 12 to 15 minutes longer or until rice is cooked through and mixture is thick. Gently spoon rice mixture into pan and spread evenly, keeping almonds intact on bottom. Cool to room temperature. Cover and refrigerate just until firm, about 40 minutes. To serve, remove sides of pan and invert tart onto serving plate. Lift off bottom of pan (almonds will now be imbedded on top of tart). Garnish with fresh cherries and serve.
Preheat oven to 350°F. Cake:. In a large bowl, cream together shortening and sugar. Add eggs and lemon extract; beat well. In another bowl, sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition. Pour mixture into a lightly greased and floured 10-1/2"x14-3/4" pan. Top with filling and bake for 1 hour or until cake tests done. Filling:. Combine all ingredients in a bowl; mix well. Spread over cake to cover.
Spread cream cheese on pumpernickel. Add one slice of smoked salmon on top of cream cheese. Thinly cut red onion and place on top of salmon. Add 2-3 capers on top of salmon. Cut fresh dill and sprinkle over salmon. Serve cold.
Heat oven to 350. Line 9-inch round cake pan with foil, extending foil beyond the sides. Grease foil. Stir together melted butter, granulated sugar, and vanilla in a large bowl. Add eggs. Beat well using spoon. Stir together flour, cocoa, baking powder, and salt. Gradually add to egg mixture, beating with a spoon until well blended. Spread batter in prepared pan. Bake 25 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven. Cool completely in pan on wire rack. Beat cream cheese and powdered sugar in medium bowl until well blended. Beat whipping cream until stiff. Gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover. Refrigerate until serving time. Use foil to lift out of pan; remove foil. Just before serving, put cherry pie filling in 5-inch wide heart shape in center of dessert. (I went to Wal-Mart and found a set of heart-shaped cookie cutters to do this step.) Place kisses around edge. Cut into wedges; serve with remaining pie filling. Cover; refrigerate leftover dessert.
Mash the melon. If using a blender, add just enough water to blend into a coarse pulp. Put the pulp in a pitcher. Add the water and the sugar. Stir vigorously to dissolve the sweetener. Serve chilled.
Preheat oven to 375 degrees. Place the mashed squash in a large bowl. Add the remaining ingredients to the bowl and mix well. Spread into an ungreased 9-inch square or 7 by 11 baking pan. Bake uncovered for 25 to 30 minutes. Optional - sprinkle the top lightly with sunflower seeds or minced walnuts - I usually omit this step. You may also saute the onions before adding and use fresh red peppers which you saute as well.
Melt 6 tablespoons butter with 1 teaspoon garlic in a big skillet. Brush this mixture on both sides of the bread; place bread in one layer on a baking sheet and set aside. Melt the remaining 8 tablespoons butter in the same skillet; add in remaining garlic and shallots; gently saute until the garlic is soft, about 5minutes. Add in the mushrooms and herbs; increase heat; saute until mushrooms are cooked through, 10 minutes about. Add in the brandy; allow it to evaporate. Add in the cream and mascarpone; bring to a boil; decrease heat, and simmer for 2 minutes to thicken and reduce the cream. Add up to 1 teaspoon salt and the cracked pepper; decrease heat to keep the mixture warm. Toast both sides of the bread under the broiler; place 1 slice on each of 4 heated serving plates; divided the mushroom mixture among them, and top with the remaining toast.
Preheat oven to 325 degrees F. In a large bowl, combine graham cracker crumbs, sugar and butter. Press evenly into bottom and halfway up the side of a 9-inch springform pan. Bake for 6-8 minutes; set aside to cool. In a small saucepan over medium heat, melt 6 tablespoons butter. Add 1/2 cup light brown sugar and cook, stirring occasionally, until starting to bubble and sugar is dissolved, about 2 minutes. Remove from heat and stir in dark corn syrup, 1 1/2 cup chopped pecans, eggs, vanilla extract and salt. Pour into prepared crust; set aside. In a stand mixer with paddle attachment, beat cream cheese, 1 cup light brown sugar and flour until fluffy. Add eggs, one at a time, beating after each addition until just combined. Add 1 cup heavy cream and stir until well combined. Pour over pecan pie filling and place springform pan on a baking sheet. Bake for 60-70 minutes until cake jiggles slightly when moved or toothpick inserted in the center comes out clean. Turn off oven and leave cake in for 1 hour, then remove from oven and let cool completely. To Make the Pecan Topping: Melt butter in a small saucepan over medium heat. Add brown sugar and cook until bubbling, about 3-5 minutes. Remove from heat and stir in 1 1/2 cups toasted pecans, 1/3 cup heavy cream and pinch of salt. Let cool to room temperature then spoon over. cooled cheesecake. Slice to serve or store refrigerated.
Soak long rice for about 15 minutes before preparing meal. Ok if its longer, won't hurt it. I use Nice Brand (also known as bean thread or sai fun) This brand is pre-cut at about 7-inches. In large pot, saute round onion and ginger until onion is semi-transluscent. Add chicken and stir fry until almost done. Add long rice and chicken broth. Cook at low simmer until noodles are transparent. Then add shoyu to taste (I use Kikkoman Soy Sauce; about 1/5 cup.). Make sure you don't run out of liquid or the noodles will stick together. Doesn't have to be soupy just have some liquid on the bottom -- the noodles soak up liquid quickly. If you need to, you can add more broth or water. NOTE: No salt is needed, the broth has plenty of flavor. OPTIONAL: slivered carrots, bamboo shoot slices, or Chinese peas. Please note that adding too much stuff can take away from presentation. You can also substitute the chicken with pork or beef slices.
Combine all ingredients and beat for 2 minutes. Pour into greased and floured 9x13 baking pan. Bake at 350° for 50 minutes, or until pick comes out clean. Cool for 10 minutes.
Wash meat, dry and cook;. break into small pieces. Boil potatoes;cut into small pieces. Mix meat,Potato,cilantro,Onion and seasonings. Place small amount in corner of an egg roll wrapper; fold wrapper in. half so it is triangular in shape. Use milk to seal. Deep fry.
Place beef chunks in a crock pot. Top with remaining ingredients in the order listed. Cook on LOW 8-10 hours. Pull beef into shreds using 2 forks.
In small saucepan, bring vinegar and tarragon to a boil. Cool. Blend mustard and vinegar mixture in deep bowl. Stir well. Gradually add oil, beating until well blended. Season to taste with salt and pepper. Tear spinach into bite size pieces and place in a large mixing bowl. In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor. Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.
In a large soup pot, melt butter. Sautee onion and celery in butter over medium heat for about 5 minutes. Add chicken (or vegetable) stock and diced potatoes to pot. Bring to a boil and simmer for about 5 minutes or until potatoes are tender (depends on how small you diced them); reduce heat to med-low and add corn and light cream. In a small bowl, whisk together milk and flour to combine well; add to pot and stir well. Add chives, parsley, salt, pepper and paprika and stir. Heat through. Reduce heat to low and stir in cheddar cheese. Heat and stir often until cheese has melted and soup has thickened. Serve.
Preheat oven to 450°F Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves. Bake meatloaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes. Using large spatula, transfer loaves to platter. Place baking sheet directly atop 2 burners. Add remaining 1/2-cup broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.
Preheat oven to 400 degrees F. Mix softened butter, maple syrup and chopped thyme into a paste. Place chicken into a roasting pan and stuff cavity with lemon and all but the 4 sprigs of thyme. Loosen the skin on the chicken breast and thighs and spread half of the butter mixture under the skin. Rub the remainder of the butter mixture on top of chicken that has been seasoned with salt and pepper. Roast the chicken until a thermometer, inserted into the thickest part of the thigh, registers 165 degrees F. (about 1.5 hours). Remove chicken, cover loosely with foil and let it rest for 10-15 minutes. Carve chicken and garnish with the remaining thyme sprigs.
Drain the soaked chickpeas (garbanzo beans), then cook in a saucepan of simmering water until soft, about 11/2 hours. Drain and put the cooked chickpeas into a large bowl. Heat the oil in a large saucepan over medium heat, add the onions and garlic, and cook for 2 minutes. Add the bell pepper and sundried tomatoes and cook for a further minute. Add 1/2 teaspoon salt, then pour the mixture over the chickpeas and mix gently. Add the cumin, dried chilli (red pepper) flakes, sumac, lemon juice, parsley, and basil, mix gently, and serve. Buy the Book: https://www.amazon.com/gp/product/0714878154.
First, cook your quinoa according to the directions on the package. I cooked mine by combining 1/2 cup of quinoa with 1 cup of boiling water, then letting it come to a boil, and simmering, covered for about 15 minutes. Once the quinoa has absorbed all the water (this shouldn't take longer than 15 minutes), put it on a plate and let it cool completely. Next, saute your diced onion until it's soft and translucent. Set aside and let cool completely. Cook your broccoli until it has softened a little bit, then let it cool as well. Once the broccoli has cooled completely, dice it into small pieces. Now that you have everything ready, in a large bowl, mix all the ingredients together, leaving the egg until the end. Mix well so you have a smooth, wet mixture that will allow you to make patties that will stick together. Heat some olive oil in a pan, and make your patties. I made each using 1/4 cup of the mixture. Just make a ball out of the mixture, and squash it down a little bit. Cook each patty for about 7 - 8 minutes on each side on medium heat. You want the patty to develop a crust, but not to burn, so watch them carefully. Let cool for a couple of minutes before eating. Enjoy!
Steam or boil pak choi to desired doneness (we like ours to still be a bit firm). Drain choi in a colander and use a wooden spoon to push the choi against the sides of the colander and squeeze out as much water as possible. Once choi is as dry as possible, whisk together soy sauce, vinegar, sugar and green onions in a glass or ceramic bowl. Add choi and toss to coat. Allow to chill in the fridge for one hour. Just before serving, add the sesame oil and sesame seeds and toss to coat. Enjoy!
Melt shortening over medium heat in a large non-stick cooking pan or crepe pan. While shortening melts, combine and whisk other ingredients. Make sure no lumps remain. Add melted shortening and mix well. Pour just enough to coat bottom of pan. Thin is good with crepes. Tip the pan to fully coat the pan with a thin layer of batter. Flip when the crepe slides easily around the pan and has a golden color. Place on plate, add strawberries and roll crepe. Sprinkle with powdered sugar.
Preheat oven to 350 degrees; spray 2 5-0z custard cups with non-stick cooking spray. Toss the apple with the cinnamon sugar, divide between the 2 custard cups and sprinkle each with 1 tablespoon water. In a small bowl, mix together the flour, oatmeal, baking powder, brown sugar and 1/2 teaspoon apple pie spice. Cut in the butter until crumbly. Sprinkle the crumb mixture over the apples and place in preheated oven. Bake for 35 minutes or until golden. Serve warm with vanilla ice cream, whipped cream or plain.
Preheat a large nonstick skillet or grillpan over med-high heat. On a cutting board, combine 2 tablespoons chopped parsley, chopped chives, and chopped thyme; dip the tabs of cold butter into the herbs one at a time, pressing the herbs into the butter to coat them completely. In a bowl, combine the ground chicken, Worcestershire sauce, 2 tablespoons mustard, salt, and pepper. Form mixture into 4 large patties, no more than 1-inch thick. Nest 1 herb-coated cold butter tab into the center of each patty and gently form the patty around the butter. Drizzle olive oil over the patties and place them in a hot skillet/grillpan. Cook 5-6 minutes on each side. While burgers are cooking, combine the sour cream, lemon juice, dill, horseradish, and remaining mustard in a bowl; add in the radishes, red onion, carrots, cucumber, celery, coleslaw mix, and remaining 2 tablespoons chopped parsley, and salt/pepper to taste. Toss to combine; serve the Kiev burgers open-faced on a slice of toast with the salad alongside.
Bring salad dressing to boil. Cool. Combine all salad ingredients in large bowl. Pour cooled dressing over and mix well. Stuff into quart jars, packing down firmly. Pour salad dressing over evenly. Seal tightly. Keep in cool place. Can be frozen, but fill to only one to two inches from the top.
Preheat oven to 375F and lightly grease a standard muffin tin. Rinse apples thoroughly, then cut them vertically and remove core. Place halves cut side down and slice them very thinly. Place apple slices in a bowl of water and microwave for 3 minutes, or until softened. On a lightly floured surface, roll out puff pastry and use a knife or rotary cutter to cut pastry into 3 - 5 long, narrow stips. Take one strip and spread 1/2 - 1 tablespoon caramel sauce down the middle of it. Laying them partially on top of one another, spread apples out at the top of pastry, so that the tops of slices are hanging off the edge of dough. Sprinkle apple slices generously with brown sugar and cinnamon, then gently fold the bottom half of puff pastry up over the apple slices to create a little folder for them. Take the short edge of the dough and slowly roll it over itself until the apples are all wrapped into a spiraled rose. Place apple rose in muffin tin, then repeat with remaining apples and puff pastry. Place muffin tin in oven and bake for 35 - 40 minutes, or until puff pastry is golden and cooked all the way through. Remove apple roses from oven and garnish with powdered sugar before serving. Enjoy!
Place the tomatoes in a frying pan and saute on high heat until they thicken,6 to 8 minutes. Remove from the pan and place in a bowl. Finely chop the roasted bell pepper and add to the tomatoes. Add the garlic, cumin, cayenne, olive oil, lemon juice and parsley. Mix well. Season with salt and pepper to taste and place on a serving dish. Serve with the baguette slices. Note: this can be made 1 day in advance. However, do not add the garlic until ready to use.
Cook the Acine De Pepe pasta--DO not cooked thoroughly. Drain the pineapples and oranges. SAVE JUICES. Mix the juices with sugar, flour and eggs. In a bowl stir in with all the ingredients. Let sit over night in the refrigerator, then add the fruit and the Cool Whip. Let it chill for 2 hours, then serv it and enjoy it. - SINC. Grammy Maria.
Combine flours, flax, starches, gum, yeast, salt. In the mixer, combine wet ingredients, then add the dry. Scrape the sides, and mix on medium for 4-5 minutes. Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven. Bake at 350F for about 40 minutes. Remove from pan, cool, and slice. *use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.
Heat the oven to 325°F/170°C/ gas 3. Grease the baking pan with some lard, leaving the rest for the rabbit. Clean the rabbit and salt generously. Rub the rabit with the crushed garlic and place in in the pan. Add the remaining lard between the legs of the rabbit and on the top. Add the water into the pan. Place the rabbit into the heated oven and bake until golden, approximately 90 minutes, depending on your oven. Check the rabbit often and pour the gravies over the meat to prevent the meat beeing too dry.
Place chicken between 2 sheets of wax paper. Pound with mallet to 1/2 inch thickness. Combine cumin with cayenne pepper and rub over chicken. Heat oil in a large skillet over medium heat. Saute chicken for 4 minutes per side. Remove to a cutting board. Return to skillet with pan drippings to med heat. Add onion and jalapeno; cook, stirring 1 minute. Add the beans, tomatoes and 3 tbsp water. Cook 1-2 minutes until ingredients are heated. Remove from heat and toss with scallions, cilantro & vinegar. Slice chicken and arrange on top of beans. Enjoy, yum.
Line cookie sheet with foil. Melt 1 cup of chocolate chips in a heavy 2-qt saucepan over low heat stirring constantly; remove from heat. Stir in margarine. Stir in whipping cream and liqueur. Refrigerate 10-15 minutes, stirring frequently, just until thick enough to hold shape. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape. Freeze 30 minutes. Heat shortening and remaining 1 cup of chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Return to foil-lined cookie sheet. Immediately sprinkle some or all of the truffles with your desired toppings (nuts, cocoa, coconut). Refrigerate about 10 minutes or until coating is set. Drizzle some of them with a glaze of the powdered sugar and milk if desired.
Preheat oven to 400°F. For peach mixture:. In a bowl, combine peaches, sugar, spice and cornstarch plus a little water (if peaches are dry). For topping:. In another bowl, combine flour, butter and brown sugar. Place peach mixture in baking dish. Sprinkle with topping. Bake for 20-25 minutes. Enjoy!
For the Cake: Preheat the oven to 350°F and grease a 9 X 9" baking pan. In a large bowl, beat together the shortening and sugar on medium-high speed of an electric mixer until light and fluffy Add the eggs, one at a time, beating well after each addition. Stir in the lemon extract and the lemonade. In a separate bowl, stir together the flour, baking powder, and salt and add to the shortening egg mixture, alternating with the milk. Beat well after each addition- the batter should be smooth. Sprinkle the blueberries in the bottom of the prepared baking pan. Reserve 1/2 cup of the cake batter for the sauce and pour the remaining batter over the blueberries. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. For the Lemon Sauce: Place the reserved 1/2 cup of batter in a medium saucepan. Mix the warm water with the lemonade and stir into the batter, combining well. Over medium heat, cook and stir until the sauce is thick and bubbling. Remove from the heat and stir in the butter. Cut the cake into serving pieces and place each piece on an individual plate, then pour the sauce over it. Garnish with blueberries and a mint sprig. Serve hot or cold.
Crust:. In a small bowl stir together wafer crumbs and butter until combined well. Pat crumb mixture onto bottom and 1 inch up side of a 9-inch springform pan and chill crust 30 minutes. Filling:. Preheat oven to 300°F In a bowl with an electric mixer beat cream cheese until light and fluffy. Beat in sugar gradually until mixture is combined well. Beat in sour cream, zest, orange juice, liqueur, salt, and flour. Beat in whole eggs and yolk, 1 at a time, beating well after each addition. Wrap bottom and side of springform pan with three 14- by 12-inch pieces of foil, 1 at a time, arranging each piece in a different position to make sure foil is at least 1 1/2 inches up side all around. Put pan in a large baking dish and pour filling into crust. Put dish in middle of oven and with a measuring cup slowly add enough water to it to reach 1/4 inch up side of springform pan, being careful not to let any water inside foil. (Cooling in water bath prevents cheesecake surface from cracking.) Bake cheesecake 1 hour 15 minutes, or until edges are just set but middle still trembles slightly. Turn off oven and let cheesecake stand 1 hour (cheesecake will continue to set as it stands). Remove dish from oven carefully and transfer cheesecake in pan to a rack to cool completely. Remove foil and chill cheesecake, covered loosely, 6 hours or overnight. Glaze:. In a small saucepan melt marmalade over moderate heat, stirring, and cool to warm. Remove side of springform pan and spread marmalade evenly on top of cheesecake. Chill cheesecake 2 hours (glaze will soften if served at room temperature).