HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine Shrimp, Lemon and salt. Set Aside. In a wok, add the olive oil, garlic and chili flakes. Set your heat to simmering or very low heat. Let the garlic and chili infuse into the oil for 20 minutes. It's important to keep the heat really low or the garlic will burn. After 20 minutes, turn up the heat to medium high and add the marinated shirmp and crab roe paste. Cook 2 - 3 minutes or until the shrimp's color turn pink.
Preheat oven to 350°F. Slice baguette into 1/2" thick slices and place on baking sheet. Drizzle both sides with a little olive oil and bake until toasted and golden, about 5-10 minutes. Remove from oven and ru with garlic on bothe sides. Combine all remaining ingredients in a mixing bowl and mix throughly. Top each toasted beguette slice with about 1 tablespoon of the tuna salad.
For rim trim - place lime juice and celery salt in separate saucers. Dip beer mug in lime juice first then into celery salt. Fill mug with ice. For best results, place vodka, tabasco, chipotle tabasco, liquid smoke, bbq sauce and worcestershire in a shaker or separate glass. Mix WELL! Pour over ice and top with clamato juice. Stir gently to avoid marring rim trim. Trim glass with a slice of lemon and a slice of lime. Pop in a spear of hot picklet asparagus or hot pickled bean. Enjoy!
Preheat oven to 500 degrees. Butter baking dish. Place salmon in dish skin side down. Mix lime juice and butter. Brush over salmon. Sprinkle with salt and pepper. Let stand 15 minutes. Bake until fish is almost opaque, about 9 minutes per inch of thickness. Meanwhile prepare sauce: Melt butter in heavy small saucepan over medium-low heat. Add chilies and cook until tender, stirring occasionally, about 3 minutes. Add sour cream and stir until heated through; do not boil. Mix in lime juice. Add salt and pepper. Transfer fish to platter. Spoon sauce over. Sprinkle generously with chives. Garnish with lime wedges.
Combine 1st 4 ingredients and 1/2 can of fried onons. Combine mushroom soup with soy sauce, cajun seasoning and milk. (I use a soup can full of milk). Stir til combined. Mix into remaining ingredients in casserole dish. Top with remaining onions and bake at 350 for 30 minutes or until bubbly.
In a small bowl, whisk the egg white with a fork until frothy. Whisk in all but the nuts until as well blended as possible. Add the nuts and stir to coat them with the egg white mixture. Spread the nuts on a foil-lined baking sheet that's been sprayed with cooking spray. Bake at 325° for 15-20 minutes until the coating has set and becomes crisp. Cool then break apart before eating. Store in an airtight container at room temperature. COCOA COATED NUTS VARIATION: 2 ounces pecans, about 3/4 cup *. 2 ounces almonds, about 3/4 cup *. 1 egg white. Generous pinch salt. 1/8 teaspoon vanilla. 1/2 cup granular Splenda or equivalent liquid Splenda. 2 tablespoons cocoa, sifted. In a small bowl, whisk the egg white with a fork until frothy. Whisk in all but the nuts until as well blended as possible. The mixture will be very thick and almost dry. Add the nuts and stir with a rubber spatula until they are well coated. Spread the nuts on a nonstick foil lined baking sheet. Bake at 325° for 15-20 minutes until the coating has set and becomes crisp. Cool then break apart before eating. Store in an airtight container at room temperature. Makes 4 servings or about 4 1/2 ounces. * You can use any kind of nuts for this but you'll have to adjust the counts. I used finely chopped pecans and sliced almonds because that's all I had on hand.
Heat chorizo in oil, fry until browned, drain off any excess oil; add onion cook 2-3 min., then add chilies. Beat eggs well and cook scrambled style in a medium sized skillet,when almost done, fold in cheese, chorizo mixture & lastly cilantro leaves. The meat/egg mixture can be served as is with avacado and salsa on the side or rolled in a flour tortilla, burrito style garnished with avacado & salsa.
Make the meatballs: In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter. In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed. Make the sauce: Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine. Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly. About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.
Boil the water and stir into dry gelatin mix in large bowl at least 3 minute until completely dissolved. .*** Don't SKIP this step, Cool 30 minute at room temperature. POUR milk into a different bowl. Add dry pudding mix. Beat with wire whisk 2 minute Add to gelatin; stir until well blended. Pour into a pan, candy mold, etc. REFRIGERATE 3 hours or until firm. Store in the refrigerator.
In a large nonstick skillet, combine margarine, onion, carrots, celery, mushrooms, peppers and garlic. Saute until onion is clear, about 5 minutes. In a bowl, combine oats, nuts, seasonings and bread crumbs. Add the sauteed vegetables and lentils. Mix in soy milk as needed, until mixture holds together well. Spray a 5 x 9-inch baking pan and pat mixture down firmly. Spread ketchup on top. Bake at 375 degrees for 1 hour. Enjoy!
Cut tofu into eight 1/2 inch thick triangles. Marinate for one hour in soy sauce, orange juice concentrate and brown sugar. Grill or broil until browned. Puree veggie broth, peanut buutter, brown sugar and ginger. Sprinkle tofu with sliced scallions and serve with the peanut sauce.
Spray waffle iron with nonstick cooking spray. Preheat waffle iron. Mix all dry ingredients. Combine yolks and milk. Stir yolk and milk mixture into dry ingredients. Stir in oil and mix. GENTLY fold in beaten egg whites, do not over mix. Pour about 1/2 cup at a time into waffle iron, close lid. Cook 4-5 minutes. Waffles are done when no steam is escaping from the waffle iron. Remove waffle and serve with desired toppings. So light and so fluffy!
Set oven to 350 degrees. In a large oven-proof skillet brown the sausage; drain fat. Add in the chopped onion, garlic, oregano and dryed chili flakes (if using); cook until tender. Stir in tomatoes, breaking them up with a fork slightly; bring to a boil, then season with salt and pepper. Simmer about 30 minutes, stirring occasionally. Stir in Mozzarella cheese. Sprinkle 1/4 cup Parmesan cheese, or more, if desired over tomato mixture (do not mix in). In a bowl mix together, 1/4 cup Parmesan cheese 3 eggs, melted butter, garlic powder, salt and pepper. Toss the noodles with the egg/Parmesan mixture. Spread the noodle mixture over Parmesan cheese in the skillet. Place in a 350 degree oven and bake for 25 minutes. Invert (turn over) onto a serving plate. Sprinkle with extra Parmesan cheese and chopped parsley. Cut into wedges OR squares and serve. Note: this recipe may be made with ground beef instread of Italian sausage.
Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours.
Tear the croissants into smalll chuncks and place in a baking dish. Over medium heat, warm the milk and cream together. When at about room temperature, start to stir in the sugar. when it is dissolved, take the pan off the heat. Whisk the eggs in a separate bowl. Slowly pour into the milk mixture, stirring constantly. Pour the egg/milk mixture over the croissants. Sprinkle the optional extras over, if using, and set aside to soak for 10 minutes. Bake at 170 degrees in a water bath for 50 minutes or until the custard is set and the top is golden. Warm the marmalade in the microwave for 20 seconds or until it is liquid enough to spread. Spread over top of pudding to glaze. Serve with scoops of vanilla icecream.
Mix the eggs, sugar, and oil together. Sift the flour, baking sodea, cinnamon, and salt into the egg mixture. Mix well and add the walnuts and apples. Bake in an ungreased cake pan for 45 minutes to 1 hour in a 350 degree oven.
Put french fried onion in a food processor and process until finely chopped to bits. Or you can put in a zip lock bag and smash them to smithereens. Mix in a bowl the bread crumbs, ranch seasoning, and chopped french fried onions. Dry pork chops. Flour pork chops. Dip pork chops in beaten eggs. Coat the pork chops in the bread crumb mixture. Pan fry pork chops until golden brown and done. Enjoy!
Debone rotisserie chicken & cut into roughly 1/2" pieces. Finely dice all of the vegetables. Combine chicken & vegetables in a large mixing bowl. Add salt, all spices & lime juice. Mix with a large spoon to combine well. This is best when allowed to sit overnight for the flavors to combine. Serve on baguette slices, pita chips or crackers. If your diet low carb like mine, this is lovely on tomato slices.
melt all ingredients in sauce pan or double boiler over medium heat stirring often till well blended and smooth. use in recipes that call for cheez whiz or serve on crackers enjoy.
Bring 1 1/2 cups of water to the boil in a saucepan. Break the noodles into quarters and drop into saucepan. Cook for 2 minutes and drain. Reserving 1/2 cup of the cooking water. Sift flour, curry powder and flavor sachet from the noodle packet into a mixing bowl. Add onion, eggs, bacon, noodles and reserve liquid; mix well to combine. Lightly spray a frying pan with cooking spray. Preheat over a moderate heat. add a slightly mounded 1/2 cup of the mixture for each patty; cook for 3-4 minutes or until bottom is golden. Turn; cook for 3-4 minutes more or until cooked through and golden. Serve patties with the plum sauce.
Preheat oven to 375°. Lightly spoon flour into a dry measuring cup, and level with a knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Stir in 2/3 cup cheddar cheese and processed cheese; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt. Spoon the mixture into a 2-quart casserole dish coated with cooking spray. Sprinkle with 1/3 cup cheddar cheese. Bake at 375° for 25 minutes or until bubbly.
Place into a bowl the green and red peppers, jalapenos, celery, carrots, and onion. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
If miso was in fridge, take it out first to let it soften. It will be easier for you to scoop later. Wash rice. If you wish, soak the rice, but I did not do so. In a pan, put the rice and water to a boil. Water should be put in as desired. Let the rice boil for about 17 minutes. Stir constantly during this period. While the rice is cooking on the stove, beat egg and add it in at 20 minutes. let the rice boil a bit while you add it in gradually, so that it does not stick to the pan. Finally add miso, but do not let it boil. And you now have your nutritiously balanced meal.
Saute garlic, shallot, and crushed red pepper in butter over medium heat in a Dutch oven 2 minutes. Add milk and next 3 ingredients, stirring well. Add potatoes. Bring to a boil over medium heat, stirring occasionally. Spoon into a lightly greased 13x9 inch baking dish. Sprinkle with cheeses. Bake at 350 degrees for 45 minutes or until bubbly and golden brown. Let stand 10 minutes before serving.
Slice each breast on the horizontal to create a small pocket for stuffing. Lightly pound each to tenderize. Place the swiss cheese in each. Wrap the breasts with approximately 2 slices of bacon each. Place in a cold fry pan, and turn the heat to medium. Fry until bacon turns crispy, and the chicken is cooked through, turning once. Sprinkle with Italian seasoning, and parmesan cheese.
steam meat (anykind) until almost done, throw in onions and carrots, steam until tender, pour in rice on the meat and pour water over it so that it covers the rice and meat about 1 to 2 cm. bring to boil and turn on low temperature, let cook for about 30 minutes.
In a bowl, combine the butter and sugar. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. Combine the flour, cocoa, baking powder and salt. Gradually add to butter mixture; stir until moistened. Transfer to a greased 13x9x2-inch baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Preheat oven to 425 degrees and boil water. In a 13x9 casserole dish, combine rice and contents of seasoning packet; add boiling water to dish and mix well. Add chicken, sprinkle with garlic powder; cover and bake for 30 minutes. Add broccoli and cheese; cover and continue to bake for another 8-10 minutes or until chicken is no longer pink in center.
Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across. Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute. Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve.
In a medium saucepan, combine sugars, cocoa powder, cornstarch, and espresso powder. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat; stir in butter and vanilla. Place saucepan in a large bowl filled with ice water. Stir pudding constantly for 2 minutes to cool quickly. Transfer to a medium bowl. Cover surface of pudding with plastic wrap. Refrigerate 2 to 24 hours. To serve, top with sliced banana and/or crystallized ginger.
To roast garlic Preheat oven to 350°F. Rub individual garlic cloves with olive oil, place in a small oven proof pan, and season with salt and pepper. Cover the pan with aluminum foil and roast for 45 minutes, or until garlic is soft and lightly browned. Peel garlic. Method for Sauce-----------. In a medium saucepan over high heat, combine the garlic, onion, and white wine, bring to a boil, and reduce by three-fourths. Reduce the heat to medium, add cream, and let simmer for 15 to 20 minutes. Season to taste with salt and pepper. Transfer to food processor and puree. May be prepared up to two days ahead, covered, and refrigerated. Bring to room temperature before serving.
Bring pan of salted water to a boil; add soba noodles; cook 5 minutes. Add some cold water, then bring to a boil again, then cook until tender. Drain noodles and rinse in cold water. Arrange noodles on serving plates. Bring dashi, soy sauce, mirin, and sugar to a boil and cook for 2 minutes. Add bonito flake bundle and remove from heat; allow to steep for 20 minutes, then remove. Cool sauce by placing pan in ice. Cut toasted nori sheets into thin narrow strips and sprinkle over noodles. Serve noodles with mounds of ginger or horseradish, green onion, daikon, and individual bowls of sauce. To serve, mix in either ginger or horseradish, in addition to green onions, daikon into the noodles at the table, then dip noodles into the sauce.
Combine butter, milk, and sugar in a heavy bottomed saucepan and over medium-high heat bring just to the boil. Remove from heat. Add remaining ingredients to the pot and stir until completely combined. Drop by heaping teaspoonfuls onto waxed paper lined cookie sheets, and allow to cool for at least one hour at room temperature. Store in an airtight tin at room temperature for up to week, or freeze for up to a month, defrost at room temp for several hours before serving. (Not that they have ever lasted that long in my house).
Preheat oven to 350°F. Combine all ingredients and mix for a FULL 10 minutes. Yes, I said a full 10 minutes! Mixture will start out very dry and crumbly but will become batter like after the full 10 minutes. I like to use my stand mixer for this, but a hand mixer will do the trick if it is a strong one. Drop from teaspoons or a piping bag onto a cookie sheet, I find teaspoons work best. Decorate with maraschino cherries or sprinkles if you feel fancy. Bake for approx 15 minutes or until bottoms are very lightly brown. Watch that the tops don't turn brown!
Break tough ends off asparagus. Place in Ziploc bag. Cook garlic and parsley in oil for 3 minutes. Pour garlic oil over asparagus. Toss to coat. Lay coated asparagus stalks in baking tray, making sure they don't overlap. Sprinkle with salt and pepper. Bake in 400° oven for 5-8 minutes, or until asparagus is tender. NOTES: For extra flavor and a classy presentation, wrap 4-5 stalks together with a slice of uncooked bacon, securing with a toothpick. Repeat with remaining stalks. Spoon any left over garlic oil over bunches. Bake additional 5 minutes.
"Begin by assembling a goodly supply of Cognac, apple brandy, sherry, and if you can find it, boiled cider. If not, settle for more apple brandy or applejack and more Cognac. You can also use up any odd liqueur or that bottle you were given last Christmas and have kept hidden on a shelf. All these things will help to make your mincemeat better.". Boil the rump and tongue separately in salted water until tender. Let the rump cool until it can be handled, remove the excess fat, and chop coarsely or put through the coarse blade of a meat grinder. Let the tongue cool, remove the skin, and chop or grind coarsely. Chop the beef suet very finely and combine it in a crock with the meats. Add raisins, sultanas, currants, citron, peels and mix well. Add sugar and jams and salt. Mix spices together and mix into the mixture in the crock. Mix ingredients well with the hands and then cover the mixture with Sherry, Cognac, etc. -- enough to a make a rather loose mixture. Cover tightly and let rest for 2 weeks. Uncover and taste and add more spirits if necessary. Let rest for another 2 weeks before using. At this point, if you wish to store the mincemeat in smaller containers, transfer it to sterilized jars or crocks, add more liquor, and seal or cover them tightly. The mincemeat will keep more or less indefinitely in a cool place or in the refrigerator. When using for pies, Add 1 to 1 1/2 cups chopped fresh tart apple to each 2 1/2 to 3 cups mincemeat. Bake at 450°F for 10 minutes; reduce heat to 350°F and continue baking until crust is well browned.
In a saucepan over low heat combine all ingredients. Stir occasionally for about 30 min until warmed thoroughly. Serve with sliced veggies for an interesting dip.
Mix flour, salt and sugar in a food processor fitted with steel blade. Scatter butter pieces over flour mixture. Toss to coat butter with a little of the flour. Cut butter into the flour mixture with 5 one second pulses. Add shortening, a tablespoon at a time and cut into mixture with about 4 one second pulses. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Turn out into a mixing bowl. Sprinkle 6 T of ice water over flour mixture. Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together. Add up to 2 more T of ice water if the dough will not come together. DO NOT over-knead the dough. Divide dough into 2 balls and flatten each into a 4 inch wide disk. Dust disks lightly with flour. Wrap each in plastic and refrigerate for at least 30 minutes or up to 2 days before rolling out.
Place chicken on a rimmed baking sheet. Make spice rub: Sprinkle spice mix and rub onto chicken. Cover with plastic wrap and chill for at least 6 hours. Make sauce: Combine all ingredients in a large pan. Bring to a boil, stirring continuously. Simmer, uncovered, for 15 minutes, stirring occasionally, until thickened. Remove from heat. Preheat grill to medium low; oil when hot. Cook chicken for 10 minutes, turnover and cook for 8 minutes longer. Brush sauce on one side of the chicken, turn over and cook for 3 minutes. Brush remaining side with sauce, turn over and cook for 3 minutes, or until cooked through.
Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean. Most importantly: Enjoy!
Preheat oven to 425 degrees. Drain oysters and pat dry. Melt margarine in a baking pan large enough to hold the oysters in one layer. Combine dry ingredients on a plate or waxed paper. Dip oysters into eggs then roll in dry ingredients. Arrange in margarine in the baking pan, turning to coat well. Oven-fry for 15 minutes or until cooked through.
Preheat oven to 350°F. In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside. Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top. Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine. In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.
.Add shredded cabbage, ,chopped prepared pear, chopped tomato and minced onion in a serving bowl. Cover and refrigerate. Add dressing and blend right before serving.