HumbleIntelligence/food-ner-1-Million huggingface dataset:
With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper and bring to boil. When boiling, remove pan from heat. Let stand 3 to 4 minutes. Use slotted spoon and remove scallops; set aside. Replace pan over high heat and boil 3 to 4 minutes. Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly. Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.
Preheat oven to 350 degrees F. Add pork, water or chicken stock, and 1 tablespoon salt to a large dutch oven with a tight fitting lid. Liquid should just cover meat. Add additional as necessary. Place over medium-high heat and bring to a boil. Transfer to oven and cook, about 3 1/2-4 hours, until meat is very tender and liquid is reduced to 1 cup. Baste meat every 45 minutes with cooking liquid. Increase heat to 400 degrees F. Remove pot from oven and drain all but 3 tablespoons fat from pot. Add cumin, cloves, cayenne, and 2 teaspoons black pepper. Stir to combine, and return to oven. Roast, stirring after 10 minutes, until meat is browned, crisp, and liquid is evaporated, about 20 minutes more. If meat is very fatty, you may need to continue to drain fat as pork crisps. Season to taste with salt and and pepper, and serve in tortillas, with cabbage, sour cream, pickled red onions, cilantro, avocado and serranos chiles.
Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquied and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.). Make sure your canning equipment is scrupulously clean, and place 7 pint or half-pint jars on a rack in a boiling water canner. Fill the canner with water, adding a shot of vinegar to prevent mineral buildup, and bring to a boil while you prepare the jam. Allow it to boil for 10 minutes to sterilize jars, then turn down the heat to keep the jars hot. Remember to keep a kettle of hot water handy, and a saucepan of boiling water for your lids and rings. Measure 6 cups of crushed fruit into a 6-8 quart heavy nonreactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan. Measure sugar into a separate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add butter. Bring quickly to a full rolling boil. Boil for EXACTLY 1 MINUTE, stirring constantly. Remove pan from heat. Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace. Process for 10 minutes in a boiling water canner. Remove the jars to a towel/newspaper lined surface, invert for 10 minutes, and allow to cool. Label the jars and store in a cool dry place for up to 1 year.
1. In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well. 2. Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels. 3. Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed. My Note: I have been making this receipe for over 55 years -- when I was first introduced to bear meat! It is fantastic! I have also altered the water ingrediant and used a can of cream of mushroom so that there is some "gravy" to pour all over. On occassion, I have seen some people wrinkle their nose at the thought of eating bear meat but when I serve this, they change their minds! Many times, they can't even tell the difference! A stomach doesn't care as long as it's good and this is one of the best. Add/subtract you favorite veggies and enjoy! I also added 3 stalks celery, sliced, and sometime a can of cream of mushroom soup. Or I added Guinness beer to the slow cooker with out one quarts water. I fried the meat in a pot, so when I added water, it would get all the brown bits stuck in the pan. Since we were given this meat, not harvested by us, I was unsure how old it was and how it was prepared, so I added 1 T of vinegar to the water. This tenderizes the meat while cooking and does not leave a vinegary taste. Also added the salt at the end. If you didn't have any bear, but beef stew meat. And needed a recipe for turnips and this is very good. I also added some whole allspice and parsnip, as well as whole pepper kernels instead of ground. I'd only suggest to add the turnips and mushrooms about 1/2hr before the end as they got rather soft. Otherwise it's very tasty, even my 15mo old enjoyed it!
In a small pan bring vegetable broth to a boil, lower heat and let it simmer. In the meanwhile get started on the below step. Heat the olive oil in a medium saucepan over medium heat; add garlic and onion, saute until light brown. Add all the remaining vegetables, udon noodles and soy sauce. Season with the salt, and cook until tender, about 3-4 minutes. To this add the vegetable broth and let the it simmer for 5-6 minutes, check noodles for thorough cooking. Season with freshly ground pepper and additional salt, to taste.
Empty the preserves into a heavy saucepan and cook over medium low heat for 3 to 4 minutes until the preserves soften and melt. Add the cranberries and cinnamon; stirring constantly while mixture comes to a boil over medium high heat, cooking until berries begin to pop. Reduce temperature to low and simmer 15 to 20 minutes until sauce is glossy and thick - crushing the berries against the side of the pot with your wooden spoon. Stir in the Splenda and cook 5 more minutes before removing from heat to cool. Transfer cooled mixture to a covered bowl and chill until ready to serve.
Whisk the lime juice, 1/4 cup rum, and pineapple juice together. Add pork and marinate for 1 hour. While pork is marinating, warm the jelly and remaining rum together in a small saucepan. Remove from heat and set aside. Remove pork from marinade and pat dry. Sprinkle with salt and pepper. Warm oil in a large saute pan, use just enough to cover the bottom of the pan. Cook pork for 3 minutes on each side, or until cooked through and lightly browned. Drizzle pork with jelly mixture and serve.
Peel, core and dice the apples. Put them in a microwave proof bowl with the 50g sugar, jam, lemon juice and orange juice. Cook on full power for 7 minutes. Put the cooked apple into the bottom of an oven dish. Beat the margarine, caster sugar, ground almonds, eggs and lemon zest together until smooth. Spread over the apple. Bake for 40 minutes on 350°F/180°C until golden brown,.
In a small bowl, mix the first 8 ingredients together. Rub spice mixture over both sides of steak. Heat a large nonstick grill pan coated with cooking spray over med-high heat. Add steak to pan; cook 5 minutes on each side. Cut steak diagonally across the grain into thin slices.
Stir sugar into 2 quarts cold water. Slice onions 3/4 inch thick, place in sugar water and refrigerate. For the batter, mix all dry ingredients until well blended. Mix buttermilk, eggs and 2 T. oil together and mix into cornmeal mixture. Lightly stir but do not over mix. Gently fold in the beer until well mixed. Drink what's left of the beer. Refrigerate batter for 2 hours, rings and batter are best if chilled overnight. Drain onion rings. Make sure to discard thin membrane that separates from the rings or the batter won't stick. Place oil in a heavy skillet about 3/4 inch deep and heat to 350°. Dip rings into batter and fry until a deep, dark golden brown. Drain on a wire rack.
Mix graham cracker crumbs and milk until well blended. Add remaining ingredients until well blened. Mixture will be very stiff. Pack into a Christmas mold, which has been sprayed with oil, or form into logs and wrap with wax paper. Cover and keep refrigerated. Remove from mold just before serving.
Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoons each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 - 4 hours. Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes. Meanwhile, combine 1 tablespoons water and the remaining 1 tablespoons each brown sugar, fish sauce, lime juice, and Sriracha in a small bowl. Serve the kebabs in romaine lettuce leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.
Sprinkle chicken with lemon juice and soy sauce. Marinate and chill for 30 minutes. Saute onion, celery and mushrooms until just tender. Cook cut up zucchini for about 5 minutes in boiling water until just tender. Drain and set aside. Drain liquid from chinese vegetables and add to chicken broth to make the 1 1/4 Celsius liquid. Combine all ingredients except chow mein noodles. Mix well. Turn into a greased 9x13 dish. Sprinkle noodles on top and bake at 350 degrees for 40 minutes. Refrigerate any leftovers.
Cook steaks in a 10-inch cast-iron skillet over medium heat for 2 minutes. Increase heat to medium-high. Add the steaks and cook 3-4 minutes per side for medium-rare. Transfer the steaks to an ovenproof dish and place in a 200 degree oven. (I include this because the recipe talked about how to cook the steaks, but I'm only interested in the sauce.). Return the skillet to medium heat and add 1 tsp oil and the shallot. Saute until the shallot has softened, about 1 minute. Add the wine and cook for one minute. Add pomegranate juice and the stock, then bring to a simmer and cook until reduced to 1/3 cup. Add cornstarch mixed with water, then cook until thickened. Spoon the sauce over the filets and serve (garnished with freshly chopped chives and pomegranate seeds, if desired).
Fry onions in butter until soft then add to your crock pot. Add all of the rest of the ingredients except peas and mushrooms. Cook on low for several hours or high until the chicken is done. Add the mushrooms and peas for the last 15 minutes of cook time. Serve over rice.
Lay the rice wrappers on a flat surface. Sprinkle snipped dill and sliced mushrooms in the center of each wrapper, and place the halibut fillets on top. Wet the wrappers' edge with a brush and fold like an envelope. Heat the olive oil in a large skillet, lightly brown both sides of the halibut packets and cook in a 375°F oven for 8 minutes. Remove the halibut packets to a warm serving platter. Add capers, butter and lemon juice to the skillet, simmer for 30 seconds. Spoon the sauce around the halibut packets and serve at once with sugar snap peas.
In large bowl, beat 1 cup butter and the brown sugar until light and fluffy. Add egg, vanilla and 2 teaspoons rum extract; blend well. Stir in flour and nutmeg; mix well. Cover with plastic wrap and refrigerate 1 hour for easier handling. Heat oven to 325°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. With thumb, make imprint in center of each cookie. Bake 11-14 minutes or until firm to the touch. Cool 1 minute; remove from cookie sheet. In small bowl, blend all frosting ingredients until smooth, adding enough milk for desired spreading consistency. Spoon or pipe about 1/2 teaspoon frosting into center of each cookie.
Coat with vegetable oil spray or butter a 13-by-9-inch pan or a 10-by-121/2-inch pan. Line bottom of pan with one layer of bread slices. This should fill about one-third of the depth of the pan. Cover bread completely with one layer of apples. The apples should almost reach the top of the pan. In a large bowl, whisk eggs just until all the yolks are broken. Add honey and mix well. Add milk, cream and vanilla and mix well. Slowly pour custard mixture over apples and bread, giving the liquid time to be absorbed into the bread. (If there is custard left over, pour into individual oven-proof dishes and bake in a water bath until done.). Preheat oven to 350°F. Prepare streusel by combining butter, sugars, flour and cinnamon in a food processor, or combine with a pastry cutter or with hands. Do not overmix or butter will be creamy. Mixture should be crumbly. Evenly crumble streusel over custard mixture in pan; mounding slightly if needed. If you have any leftover streusel it can be sprinkled over leftover custard before baking. Place the pan of bread pudding in the oven on a sheet pan with sides. Or, set in the center of a larger baking pan. Pour water into the sheet pan, filling it about halfway up to make a water bath. Bake in preheated oven 11/2 hours or until custard is set, turning pan halfway through cooking and adding more water if needed. When done, remove from oven and cool about 30 minutes. Serve warm or refrigerate and reheat later. Makes 24 servings.
Combine broth, cabbage, celery, leek, garlic, and green beans in an 8-quart soup pot. Bring to a boil, reduce heat, and simmer until green beans are just tender. Add tomatoes, zucchini, and squash (and navy beans, if using) and cook an additional 45 minutes. Serve hot, sprinkled with Parmesan cheese or with a spoonful of pesto stirred in, as desired.
In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill, coffee grinder or mortar& pestle. Mix the ground pepper and coriander with remaining spices, cocoa and salt. Cocoa spice rub will keep in an airtight container for up to 3 months.
Mix all ingredients well, stirring in Rice Krispies last. Shape into long, thin rolls, double wrap in plastic wrap, and freeze. To bake, slice very thin while frozen, place on ungreased cookie sheet. Bake at 375 degrees F for 8 to 10 minutes until lightly browned. Keep the dough frozen and slice off the amount needed.
Pre-heat oven to 150C or 300°F. Grease and line two 8" sandwich tins/sponge cake tins. Beat the sugar and butter together until light, fluffy, and almost white in colour; this can take up to 5 minutes, and is crucial for a light sponge cake. Gently add the grated zest of two oranges. Add the beaten eggs and then GENTLY fold the flour in with a metal spoon. Divide the mixture between the two cake tins and bake for 25 to 35 minutes, until light golden brown and risen. To check whether the cakes are cooked - insert a skewer in the middle of the cake, it should come away clean if it is cooked. Pour a little of orange juice over the cakes slowly, allowing them to absorb the juice. (Save the rest of the juice for other cooking or to add to drinks!) Allow to cool in the tins for 5 minutes before turning out onto a rack to cool; allow to cool completely before decorating and icing. Meanwhile, fold the lemon or orange curd into the mascarpone cream and mix well. (Add more to taste, I sometimes add at least half a big jar!). When the cakes are cool, spread some lemon or orange curd on to one side of both cakes, this stops the mascarpone cream from making the cakes too soggy. Place one cake on to a cake plate, curd side up and swirl some of the mascarpone cream over the cake, place the other cake, curd side down on top of the other cake, making a sandwich! Finish decorating the top of the cake with the remaining mascarpone cream, swirling it over the top of the cake. Just before serving, decorate with crystallised violets or other preserved/sugar flowers. Grate some orange curls, sprinkle them over the top, and serve. Keeps for up to one week in a tin, in a cool place. Sponges can be frozen for up to 2 months - allow to defrost for 4 to 6 hours on a cooling rack, before icing and decorating.
Prepare a Jelly Roll pan by lining it (17x11-inch) with parchment or waxed paper, lightly greased& floured, set aside. Combine nuts, flour & lemon rind. In a large bowl beat egg yolks with 1/2 cup sugar for about 3 minutes or until thickened and pale yellow, gently fold in the nut mixture. With clean beaters beat the egg whites, when foamy add cream of tartar, continue beating until soft peaks form, beat in the remaining sugar until whites are stiff. Stir 1/4 of the egg whites into the yolk mixture. Lightly fold in the rest of the whites. Spread mixture evenly over the prepared pan. Bake in 400°F oven for 10-12 minutes or until the cake springs bake when lightly touched in the middle. Let cool on the pan. Lemon Syrup: Meanwhile bring lemon juice & sugar to a boil until the sugar dissolves, stir in the run, remove from heat & cool. Filling: In a small saucepan simmer lemon rind, juice sugar& butter over medium heat, stirring until the butter melts& sugar has melted. Whisk together the eggs, gradually beat in the hot mixture. Return to saucepan, cook over medium heat, stirring constantly for about 1 minute or until thickened. Strain into a small bowl & immediately place plastic wrap over the bowl& refrigerate for 30 minutes (must be cold). Whip cream& fold into the lemon filling. To assemble: Sprinkle icing sugar over the cake. Loosen edges and invert the cake onto a fresh tea towel, peel off the paper, trim crispy edges (if any). Sprinkle cake with the syrup. Spread the filling over the cake. Starting at the short end roll up the cake. Place cake on a serving platter, dust lightly with sugar (optional) & serve.
Combine the whole wheat flour and yeast in a large bowl. Heat the buttermilk, molasses, honey, salt, and butter to 115 degrees and add to the above; mix well. Add the rolled oats, eggs, and enough flour to make it a good consistency. Rise for 1 hour. Shape and put into two 1 1/2 quart casserole. Rise till double--about 45 minutes. Bake at 375 degrees for 25-35 minutes.
Coat pork with a mixture of flour, salt, and pepper. Brown in hot oil in skillet, using all the flour. Add celery, green pepper, onion, pineapple, catchup, mustard and Worcestershire. Simmer, covered 30 minutes. Serve over rice.
Place kombu in the bottom of a heavy based pot, add washed and drained aduki beans and 3 cups water. Bring to the boil then simmer until beans are tender (approximately 40 minutes). While cooking, you may need to add more water a few times, but do not stir beans! When beans are tender add chopped pumpkin making sure that beans are still covered with water. Cover and cook for 20 minutes or until pumpkin is tender. Using a wooden spoon, mix beans and pumpkin lightly together and add shoyu or tamari to taste. Notes:Like lentils and other light beans, aduki do not really need soaking, however for improved digestibility wash and soak with kombu for 2 - 5 hours. Aduki beans (also called adzuki or adanka) are high in protein but very low in the amino acids methionine and cystine, and need to be correctly combined with other grains in order to form a 'complete' protein. Consisting of 68% carbohydrate, 22% protein, 5% fibre and 5% fat, aduki beans are a great addition to the diet. They are also high in iron, B5, B6, magnesium, calcium, potassium, zinc, phosphorus and Vitamin A, but low in sodium. Thanks to Sandra Dubs (originally published in Aduki magazine - Spring 2006).
Prepare dressing: In a blender or food processor, blend all ingredients until smooth. In a parfait glasses, divide sliced strawberries and top with layer of crabmeat. Spoon 1 dressing over. Top with a layer of peaches. Top with a layer of pears Top with a layer of shrimp. Garnish each with a whole strawberry and pass remaining dressing at table.
Place ingredients in a blender & use the on/off pulse function to mix until mostly blended. Gradually increase the speed & continue mixing until smooth. Pour into 2 glasses & enjoy!
Spray non-stick skillet with cooking spray. Heat skillet on low. Add all of the ingredients and just cook like you would scrambled eggs until mixture is no longer runny and cooked through.
Preheat the oven to 350 degrees F. Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous. House Seasoning: Combine all ingredients in a bowl. Couscous: Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes. Uncover, fluff with a fork, and serve hot or cold.
Brown the ground beef in a dutch oven, drain. Add onions, cabbage, and celery. Cook and stir until light brown. Stir in tomatoes, beans, water, and seasonings. Heat to boiling, then reduce heat. Prepare dumplings: In a medium bowl, add Bisquick Mix, then stir in milk until a soft dough forms. Return stew to a boil and drop the dough by spoonfuls onto the boiling stew and reduce heat. Cook uncovered for 10 minutes, then sprinkle with paprika and cover the pot for an additional 10 minutes. Serve and enjoy.
Brown ground beef and onion, draining fat when meat is browned. Stir in tomatoes, 3 cups of water, and elbow macaroni, simmering for 20 minutes or until macaroni is tender. Blend gravy mix with 1 additional cup of water, and stir into mixture. Simmer for additional 5 minutes. Stir in Worcestershire sauce and serve.
Heat the oil in a large flameproof casserole or Dutch oven. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned. Add the collard greens, yams, black-eyed peas, water, pepper and salt, and cover. Bring to a simmer and cook for about 20 minutes, stirring occasionally. To thicken, gradually stir in the cornmeal and cook for 5 to 10 minutes more. Serve in large tureens or bowls, with cornbread.
Preheat the oven to 350°F. Line a baking sheet with foil. Grease a 1- to 1-1/2-quart ovenproof serving dish or spray with nonstick spray. Wash and dry the sweet potatoes. Stick them with a knife several times each to allow steam to escape. Put them baking sheet and bake until soft. (1-1/2 to 2 hours, depending on size). Peel potatoes as soon as they are cool enough to handle. Beat with an electric mixer. Beat in 4 tablespoons of the butter. Add 4 tablespoons of the brown sugar and the salt, coriander, cinnamon, ginger, and lemon peel. Mix well. Beat in the orange juice. Place the potatoes in the prepared baking dish. Sprinkle top lightly with remaining 2 tablespoons of brown sugar and dot with remaining 2 tablespoons butter. Bake for 30 minutes until heated through. To make ahead- After you put it together, and before baking, cover it tightly with foil and freeze. When ready to use, defrost the casserole and bake in a 350°F oven for 30 minutes.
Mix together the butter, garlic, parsley, lemon juice and rind. Spoon onto a sheet of foil and shape into a rectangle about 2x3 inches. Roll up the foil and chill until firm. Place each piece of chicken between 2 sheets of plastic wrap and use a meat mallet or rolling pin to gently flatten to about 1/4 inch thickness. Cut the chilled butter into 6 pieces. Place a piece in the center of each chicken slice, fold in the edges and roll up to completely enclose. Fasten with toothpicks and chill until firm. Place the flour and breadcrumbs on separate plates or greaseproof paper. Toss the chicken in the flour, dip in the combined egg and milk, then coat with the breadcrumbs. Chill on a paper-lined tray in the fridge for 1 hour, then toss in the egg and breadcrumbs again. Half fill a heavy-based frying pan with oil and cook the chicken, in batches, for 5 minutes on each side, or until golden and cooked through. Drain on paper towels, remove the toothpicks and serve with the lemon wedges. Note: Prep time listed does not include 2 hours of refrigeration time.