HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, mix sour cream, mayonnaise, milk, lemon juice, tarragon, salt and pepper. Gently stir in potatoes, eggs, celery and olives. Line a 2 1/2 quart bowl with plastic wrap. Spoon salad into bowl, packing well. Cover and refrigerate about 3 hours. To serve, invert on a plate and decorate with tomato wedges.
Place the oil in a large skillet over high heat. Add the mushrooms and stir-fry for 3 minutes until the fungi appear to be cooked and glazed. Add the corriander and wine. Stir and continue to cook until most of the liquid has evaporated, about 5 minutes. Add salt, pepper and lemon juice. Adjust to suit your taste. Stir and mix once more. Serve.
In a sauce pan simmer the elderberries in the water until berries are soft. Strain through a cloth. Be sure you have 31/2 cups of juice; if not, pour a little water through the crushed berries. Return the 31/2 cups juice to pan. Add pectin to the juice and bring to a boil. Stir in the sugar and bring to a full rolling boil. Boil for 1 minute. Remove from heat, skim and pour into hot sterilized jars. Seal with hot paraffin immediately.
Cook Pasta until tender. Drain pineapple. Combine rest of ingredients, place into casserole dish and top with cheese and oregano. Bake at 375 degrees for 30-35 minutes. Great with garlic bread or cheese toast. **for OAMC: label and freeze after step 3. Defrost overnight and bake covered 45-60 minutes or until heated through. Uncover and bake an additional 5 minutes, if desired. To bake from frozen, double baking time.
Clean the broccoli and cauliflower, reserving 3/4 cup of the broccoli, and 3/4 cup of the cauliflower florets, chopping the rest fine. Saute green onios in margarine until tender. Stir in flour, cooking for 1 minute. Stir in Chicken stock, chopped broccoli and cauliflower, potatoes, chives, and basil and bring to a boil. Reduce heat and simmer until potatoes are tender. Process in food processor until smooth. Add milk and reserved broccoli and cauliflower florets until boiling again. Reduce heat and simmer until florets are crisp-tender. Season to taste with salt and pepper.
Dust meat with 1 tablespoons flour. Brown in oil in a large pot. Sprinkle with 1/4 cup flour, salt and pepper. Stir to combine. Stir in onion, garlic, tomato paste, thyme, and bay leaf. Add water. Bring to a boil. Reduce heat and simmer, covered, for 2 1/2 hours. Add carrots and turnip. Simmer, covered, for 25 minutes. Add more water, if needed. Add potatoes. Simmer, covered, for 20 minutes, or until vegetables are done. About 15 minutes before this is done, taste broth and adjust seasonings to suit your taste.
To prepare Scones: Preheat oven to 425°. Reserve 1 teaspoon of sugar. In a large bowl, combine remaining sugar with flour, oatmeal, baking powder, ginger, cinnamon, nutmeg, if used, and cloves, mixing well. Cut in margarine until crumbly. In a small bowl, combine milk, currants, egg whites and molasses. Add to dry ingredients and mix just until moistened. Turn dough onto lightly floured surface; knead gently 5 to 10 times. Pat dough to 3/4-inch thickness. Cut with 2 1/2-inch heart-shaped or round biscuit cutter. Place on ungreased cookie sheet. Sprinkle tops with reserved 1 teaspoon sugar. Bake for 9 to 11 minutes or until golden brown. Serve with Lemon Breakfast Cream. To make Lemon Breakfast Cream: Place cheese and lemonade concentrate in blender container or the bowl of a food processor. Cover and blend on high speed or process until smooth. Serve with warm scones. For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat lemon yogurt.
Heat oven to 200C/Gas 6. Put the vegetables, garlic and half the sage in a large deep roasting tin. Season and spray lightly with olive oil spray. Roast, turning occasionally for 30 minutes, until nicely browned. Remove from oven and add the cherry tomatoes and the cold water. Cover the dish with a baking tray or tin foil. Lower the oven to 190c/gas 5 and cook for a further 1-1.5 hours stirring occasionally until vegetables are very tender. Check the seasoning and stir in the balsamic vinegar and scatter over the rest of the sage. Serve with Baked Saffron Rice. Recipe #216629.
Cook bacon in non-stick skillet over medium heat, or in microwave until crisp; fold in half and set aside. Wipe skillet clean. Whisk together egg, onion powder, salt and pepper, in small bowl. Pour mixture into skillet; cook stirring slightly over medium heat. As mxture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains but are still moist. Spread tortilla with mayonnaise. Place lettuce on top. Add bacon, egg and tomato. Fold wrap and serve.
Drain chicken place in mixing bowl, separate with fork. Chop onions and celery add to mixing bowl along with mayo, craisens and honey. Brown almonds in saucepan with butter, stirring often until browned add to mixing bowl. Season with salt and pepper mix again.
Prepare the pork and the ribs (if using) and place in a container.with a lid. Combine all of the remaining ingredients, except for the lard, and pour over the pork. Coat all of the meat then cover with a lid and refrigerate for 24 hours, turning the several times. . Bring the meat to room temperate 30 minutes before cooking. Drain the meat discarding the marinade. Preheat the oven to 350°F Melt the lard in the roasting pan then add all of the meat, potatoes and peppers, tossing to coat with the lard. Cook with the lid on until the meat and potatoes are tender, turning several times. Cooking time varies depending on the thickness of the meat and the oven. Adjust the time as needed. Taste for salt and pepper and adjust the seasonings accordingly.
1. Grind the oats in blender or food processor (we use Magic bullet) until fine, like flour. 2. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, sugar, buttermilk powder, and salt in very large bowl. 3. Chop nuts if not done yet, then mix into dry mix. 4. If storing, store in well-sealed container. For 2 1/2 cups mix, add 1 1/4 cups water, 1/3 cup milk, 1/4 cup vegetable oil, and 2 eggs. 5. To prepare, lightly oil skillet or griddle and preheat to medium heat. 6. For batter, add water, milk, oil and eggs. Mix until well-combined. Batter will have lumps. 7. Ladle 1/3 cup of batter on hot skillet and cook pancakes for 1 to 3 minutes per side or until lightly brown. I flip pancakes after the edges start to firm and the center starts to bubble for the first side. I don't cook the second side as long as the first.
Preheat oven to 350. Using an electric beater beat butter and sugar - I beat until nice and fluffy. Add egg yolk and almond extract; beat well. Add 2 1/4 cups of the sifted sifted flour over the butter mixture with wooden spoon or mixer on low.( a wooden spoon works best for me) thoroughly incorporate the flour and form dough into a ball. NOTE: if dough is too sticky add 2 - 4 tablespoons flour - chill dough before moulding ( I cover bowl and chill in the fridge for 1/2 an hour) a chilled baking pan makes forming cookies much easier. If using cookie press, press on sheet, wait a few seconds, then twist the press slightly as you lift it straight up. NOTE: if dough is too stiff to press out beat another egg yolk into the dough - (moulding by hand you may need to use all of the 2 1/2 cups flour - flour hands lightly makes moulding by hand easier). If you don't have a cookie press form into 1/2 inch balls - push a cherry into the centre. Brush cookies with beaten egg white and sprinkle with sugar; bake at 350 for 8 - 12 minutes or until golden around the edges. Cool on a wire rack.Yield will vary as to size of cookies.
Sprinkle gelatine over milk in blender container; let stand 1 minute. Add coffee; cover. Blend on low speed 2 minutes or until gelatine is completely dissolved. Add sugar, cocoa and vanilla; cover. Blend on high speed until well blended. Add ice cubes, 1 at a time, covering and blending on high speed after each addition until ice is melted. Pour evenly into 6 parfait glasses. Refrigerate 2 hours or until set. Top with whipped topping just before serving.
Preheat oven to 350. In a medium bowl combine chicken, gravy, rice, 1/2 cup cheddar cheese, cooked and drained broccoli and garlic powder. Season with salt and pepper to taste and mix well. Spread evenly in 8 X 8 baking dish. Top with remaining 1/2 cup of cheddar cheese. Bake 25 - 30 minutes until heated thoroughly.
Put the stock and chicken breast in a small saucepan over low heat. Cover, bring to a simmer, then cook for 8 minutes. Set aside until completely cooled. This could be done the day before. Remove the chicken from the stock (saving the liquid for a soup) and chop medium-fine. In a bowl, beat the cream cheese with the mayonnaise until smooth. Add the chicken, onion, curry powder, walnuts, and salt; mix together gently. Cover the bowl with plastic wrap and refrigerate for a couple of hours - it's much easier to roll when cold. Dampen your hands and lightly roll the mixture into 3/4-inch balls. Press on a coating of toasted coconut and, if you can, serve this hors d'oeuvre within an hour so the coconut will stay crunchy.
Combine 2 cups flour, yeast, 1/2 cup sugar and salt in the bowl of a stand mixer and mix. Add 1/2 cup margarine. Add 1 1/2 cups warm water (105-115 degrees Fahrenheit). Stir well with a paddle attachment. Beat at a medium speed for two minutes. Add eggs and 1 cup flour. Beat at a high speed for one minute or until thick and elastic. Switch to dough hook and beat in gradually only enough remaining flour to make a soft dough. Turn onto floured board. Knead for two to three minutes or until smooth and elastic. Shape into a rectangle and roll cut dough to 1/4 inch. Melt 1/4 cup margarine and brush on the rolled-out dough and also sprinkle on a 9- by 13-inch bakin pan. Mix 1/2 cup sugar with 1/2 teaspoons cinnamon. Sprinkle on the dough over the melted margarine. Roll dough starting with the long side; pinch dough closed. Cut cinnamon rolls with thread approximately 1-inch thick. Place cut side down in bakin pan and lightly cover with plastic wrap. (For the caramel variety, put topping in the bottom of the pan before adding dough.). Refrigerate overnight (up to 48 hours). On baking day, preheat oven to 375 degrees Fahrenheit. Remove rolls from the refrigerator and let stand for five minutes at room temperature. Bake for 30 minutes or until rolls test done. Remove from pand immediately. Cool slightly. Frost while still warm. FOR FROSTING: Beat cream cheese and butter until smooth. Mix in flavoring. Add enough powdered sugar to make a smooth frosting. Refrigerate overnight. Spread on cinamon rolls hot out of the oven. (You may need to slightly warm the frosting in the microwave.) FOR CARAMEL TOPPING: Combine ingredients in a saucepan. Bring to a boil. Cook three minutes, stirring constantly. Pour into greased 9- by 13-inch pan. Cool. You may sprinkle 1/4 cup walnuts in the pan before adding dough pieces. Refrigerate dough overnight as instructed in Cool-Rise Sweet Dough Recipe. Bake at 375 degrees for about 30 minutes. Flip rolls onto a cookie sheet so that the caramel is on top.
Halve, brush with oil and bake the capsicums in a hot oven until blackened and blistered, then cool in a paper bag for about 20 minutes. Remove the skins and cut into thick slices. Heat the oil and fry the onion and garlic, stirring until the onion is soft and golden brown. Add the capsicums, sugar and vinegar and cook, stirring until caramelized. Remove from the heat. Bring the milk and stock to the boil. Stir in the polenta and cook stirring for about 5 minutes. Stir in the cream and cheese and pour into a greased and lined 22cm spring form pan. Put the capsicum mixture over the top and cook at 220c for 15 minutes.
In a big skillet, heat 1 tablespoon oil over medium heat. Add in the swordfish; cook until the fish loses its pink color, about 5 minutes. Remove the swordfish and transfer to a plate; sprinkle with salt and pepper. To the skillet, add in the remaining 3 tablespoons oil; heat over medium heat. Add in zucchini, green onion, and salt to taste; cook/stir often, until the zucchini are just tender, about 10 minutes. Return the swordfish to the pan; stir in the herbs and lemon zest; remove from the heat. Bring at least 4 quarts water to a boil in a big pot; add in 2 tablespoons salt, then the pasta; stir well. Cook over high heat, stirring often, until the pasta is al dente. Drain pasta, reserving some of the cooking liquid. Add the pasta to the skillet and toss over high heat 1 minute to combine. Add some of the reserved pasta water, if needed; serve immediately.
Boil eggs for approx 8 minutes and cool. Peel eggs and mash with a fork, add the curry powder, chives and mayonnaise and spread egg mixture onto 4 slices of bread. Top the egg mix with the other 4 slices and cut as desired.
Boil cider and cinanamon in a large saucepan and boil until reduced by a third. Add apples and simmer for about 45 minutes or until apples turn to mush. Remove cinnamon stick. Push apple through an sieve and measure amount of puree. Allow 1 cup of sugar for every 2 cups of puree. Place puree and sugar in a pan, dissolve sugar over a lower heat and increase the heat when sugar is disolved. Once boiling stir continuously with a wooden spoon for about 25 minutes, or until the mixture is very thick, a rich gold colour and come away from the sides of the saucepan. Add and stir in the lemon juice. Spoon mixture into hot sterilized wide neck jars, and seal and store in a coold and dry place OR I PREFER TO --. Line a 20cm cake tin with baking paper. Spread the paste evenly to form a 2cm slab. Leave to cool completely. Invert onto a plate. Leave for a day or two to dry. Store in an airtight container.
Spray crock pot with non stick vegetable spray. Layer potatoes, onions and hamburger until all is used, sprinkling each layer very lightly with salt and pepper. Mix soup and milk together and pour over top. Cook 3 to 4 hours on high.
Mix everything in a big microwave safe bowl. Microwave on high for 5 minutes or until done, stopping to stir a few times. Top with nuts, nut butters, or more chocolate! Fun variations add ins: ginger and apricots, dried or fresh cranberries or blueberries, cinnamon and bacon, fresh cherries with almonds, oranges, all of the above! NOTE: I actually use a tiny crock pot for this, letting it cook on the -warm- setting for about 5 hours, stirring occasionally.
Cut the avocado in half, scoop out the flesh with a spoon; mash 3/4 of it well and chop the remaining 1/4 coarsely (I do this with the spoon, in the avocado shell, before scooping the last bit out). Mix it into the mashed portion. Mix all remaining ingredients together. Serve immediately, or cover with plastic wrap, pressing wrap firmly to surface of guacamole (or it will turn color due to oxidation) and refrigerate up to 4 hours before serving.
Cut hotdog rolls in half vertically and hotizantally so you have 16 pieces. Add crushed garlic to butter, with Itailian Seasoning. Mix well. Spread liberally onto the buns, we want lots of yummy butter! Place buns on tray and grill until golden and crunchy around the edges. Sprinkle with a small bit of paprika.
Fry the eggs in the olive oil to your liking. Meanwhile, toast the bread,& slice the tomatoes& cheddar. Put a thin layer of mayo over toast,& top with eggs, so that one yolk is at each end of one slice of bread. Top with tomato, salt& pepper, cheese& other slice of bread.
Melt chocolate and set aside. In a blender combine egg yolks and sugar,mix for 2 minutes. Add chocolate and Heavy cream and coffee,blend for 2 minutes. Add egg whites and blend for 4 minutes. Pour into serving dish and refrigerate for at least 3 hours.
Preheat oven to 375 degrees. Spray an 11x13 baking dish with nonstick spray. In a small stock pot add the cubed sweet potatoes and cover with water. Heat over medium-high until boiling then reduce to medium heat and continue to cook for 15 minutes. Remove potatoes from water and set aside in a large bowl. Combine the brown sugar, butter, salt, and vanilla in the bowl with potatoes and mash until blended. Add the pecans and gently stir to mix. Spread the mix evenly into your baking dish and top with remaining pecans then marshmallows. Bake until lightly browned; approximately 25 minutes.
Cook tortellini according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in marinara sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until mushrooms are tender. Drain tortellini; stir into skillet. Sprinkle with mozzarella cheese. Remove from the heat; cover and let stand for 5 minutes or until cheese is melted.
In a small bowl, soak fennel seed in boiling water; set aside. In a mixing bowl, cream butter and brown sugar. Beat in egg. Drain fennel seed. Combine the flour, baking soda, and fennel seed; gradually add to creamed mixture. Roll into 1-inch balls; place 2 inches apart on ungreased baking sheets. Bake at 350-degrees for 10-12 minutes or until lightly browned. Roll warm cookies in confectioners' sugar. Remove to wire racks to cool.
Combine apple and cranberry juices. Pour over ice in glasses or cups. Carefully top off with carbonated water. If desired, add an apple or orange slice to the rim of each glass.
Cut apricots into 1/4-inch-wide strips. In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger. Cover and let stand for at least 8 hours or up to 24 hours. Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt. Bring to a gentle boil over medium heat, stirring often. Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon. Cranberries will have popped; the process takes about 20 minutes. Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace. Cover with prepared lids; screw on bands fingertip-tight. Process in boiling water bath for 10 minutes.
In a large bowl put everything in there and mix it up. Let sit at room temperature for 1 hour and then serve. Its easier if you cut the avocados into small pieces to start with. If you want more onion bite use a white onion, if you can't handle that use a red onion.
Place water and spareribs in a large saucepan. Bring to a boil over medium-high heat. Skim foam from surface until surface is clear. Cook, uncovered for 10 minutes. Add carrots, celery, bay leaf, peppercorns and salt. Reduce heat to medium-low. Cook uncovered for 1 hour, or until meat is tender. Remove meat and bones. Reserve for another use. Add potatoes. Cook 20 minutes or until tender. Melt butter in a small saucepan. Add pickles and saute until tender, about 8 to 10 minutes. Add to soup. Bring to a boil. Simmer, uncovered, over low heat for 45 minutes. Remove bay leaf and discard. In a small bowl, combine sour cream and flour until smooth. Stir 1 cup of broth into sour cream. Add mixture to soup . Simmer 5 minutes, but do not boil. Serve hot. If soup is not sour enough, add dill pickle juice to taste.
Brown the meat and add about 1 and 1/2 cups water. Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion. Cook covered ata simmer for about 1 and 1/2 to two hours. Meat should be tender and nearly falling apart stage. You may need to add water during cooking but you shouldn't end up with more than the stated amount. You don't want a watery stew. In the meantime, seed the pumpkin and slice into 2X2 inch pieces and peel. Brown on both sides in corn oil. The pumpkin should become brown in some places and somewhat flexible but not totally cooked. Add to meat and cook covered an additional 20-30 minutes until tender but not falling apart. A fork should go into the pumpkin easily but not break it up. Add the prunes the last 5 minutes of cooking. They shouldn't really cook too much but should get warm. Serve over hot basmatic rice.
Sauce: Combine mayonnaise, mustard, soy sauce and lemon juice and mix well. Gator: Trim fat. Cut into medallion size pieces. Use a meat mallet to tenderize the medallions into flat thin pieces. Dip into the flour, making sure fully covered. Dip into egg. Saute in the butter until the medallions are golden brown. Drain of oil and serve with Dijon Sauce.
You will need a large skillet and a dutch oven or a crock pot. Saute the onion, peppers, and celery in oil until just browned. You may need to do in batches. When done, dump it in the dutch oven. Brown the meat, chopping fine, drain and put in dutch oven. Add remaining ingredients to the dutch oven and simmer on low for at least an hour. You can also use a crock pot in place of dutch oven and simmer all day long on low.
In large bowl, combine cabbage, carrots, pepper, and green onions. For the dressing, in medium-size bowl, combine oil, vinegar, sugar, mustard, salt, pepper, and mustard seeds. Fold in sour cream. Pour dressing over vegetables; toss to mix well. Cover and refrigerate slaw 1 hour before serving.
Wash the beets well, being careful not to break their skins. Cut off the tops, leaving a stalk of about 1 1/2 inches. Boil, covered, until tender. Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces. Mix the remaining ingredients and pour over beets. Let marinate 1 hour before serving.
Scrub potatoes, and cut any large ones in half. In a medium sauce pan, cook potatoes in a small amount of boiling salted water for 10 minutes. Add peas and cook 5 to 10 minutes more. Drain. In same sauce pan, melt margarine over medium high heat and cook onion until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thickened. Cook and stir 1 minute more, then add potatoes and peas. Heat through.
Gently press out as much water from your tofu as possible. I do this by placing the block of tofu in a towel and leaving a weight on top to press down on it for about 10 minutes (can of beans on a plate works well). Pat dry. Mix the marinade ingredients together in a medium saucepan. Bring to a gentle boil and stir well - the sugar should be dissolved. Simmer for about 10 minutes, you want the sauce to be quite thick, but if it's too thick you can add a bit of water. Set aside to cool. Assemble the kebabs, alternating pieces of seitan, pineapple, and bell pepper on the skewers, leaving space at the base for holding the skewer. You should be able to fill 6 skewers. Pour the cooled marinade over the skewers, rolling around or using a brush to coat every piece. Leave to marinade for about an hour, or better even longer if you have the time. Great if you can do this prep the day before. Grilling - remove the skewers from the marinade and place them a preheated barbecue grill. Leave about 3 minutes per side so you get nice grill marks and the veg are nicely browned. Baste as you go with some of the leftover sauce. You could also prepare under the broiler. Heat up any remaining sauce and serve alongside the skewers.