HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350 degrees. Knead ground turkey in large bowl. Add bread crumbs, continue to knead until bread crumbs and turkey are well blended. Beat eggs in a separate bowl. Add eggs and cheese to turkey meat and knead all ingredients together until well blended. Drop golf ball sized balls of turkey mixture onto a greased skillet. Brown all sides on medium heat. Place browned turkey meatballs in a casserole dish. Bake for 15-20 minutes. Enjoy alone or with your favorite sauce.
Cut any broccoli flowerets more than 1-inch wide lengthwise in half. Place broccoli in boiling water; return to boiling. Boil 1 minute; drain. Immediately rinse with cold water; drain. Mix cornstarch and cold water together in a small container. In a large nonstick skillet or wok, heat the broth, honey, lemon juice, ketchup, garlic, lemon peel, and salt to boiling, stirring frequently. Stir in cornstarch mixture. Cook and stir 1 minute or until thickened. Stir in red pepper flakes. Add in broccoli and corn; cook and stir about 30 seconds or until heated through.
Place the chicken breast between tow pieces of plastic wrap. Pound chicken with a meat mallet to an even 3/4-inch thickness. Season them with salt and pepper. Heat the oil in a skillet; cook the chicken 3-4 minutes on each side. Slice each breast across the grain into 4 or 5 strips. Keep warm. Cook pasta according to package directions. Drain pasta and return to the pot. Meanwhile, in a small saucepan heat pesto sauce over low heat until warm. Stir in cream. Pour over hot pasta and toss. Add chicken, toss gently and serve.
Heat 2 inches of salted water to boiling. Add zucchini. Cover and heat to boiling. Cook for 8 to 10 minutes, or just until tender. Drain and cool slightly. Cut in half lengthwise. Scoop out the pulp and set aside. Place zucchini in a 9 x 13 pan and set aside. In a skillet, melt butter. Add onion and cook until tender. Add chopped pulp, green peppers, pimiento and stuffing mix. Mix together and use to stuff the zucchini halves. Sprinkle each with shredded cheese. To serve immediately:. Bake uncovered in a 350* oven for 25 - 30 minutes, or until hot and cheese is melted. To serve the next day:. After stuffing, cover and refrigerate no longer than 24 hours. When ready to serve, Remove dish from fridge 40 minutes before cooking. Bake at 350* for 30 - 35 minutes.
cook chips in deep fryer or pan with oil. put cooked chips into large fry pan pour beaten eggs over top and cook on medium heat, lightly stirring until eggs are set.
Combine butter and cocoa powder, stirring to combine well. Add vanilla and salt; mix well. Stir in confectioners' sugar, alternating with splashes of milk. Stir until creamy. If frosting is too thin, add 1 or 2 tablespoons confectioners' sugar.
1. In a large pot warm the oil under medium heat, then add the sliced carrot and minced garlic, fry for about 5 minutes just until the garlic has cooked. Then add the bay leaf , peppercorns, whole cloves and chilies ( leave out for a non spicy version), you'll fry these for about 2 minutes, this brings out or release the flavors and scents of the spices. You'll smell the spiciness from the chili and peppercorns, and the intense scent of the cloves. 2. Have your water ready, next add the paprika, salt, bouillon and lentils. Stir to distribute all the spices and lentils. Now you can add your water to the pot, ( note for every cup of lentils you add one and half cups of water.). 3. Bring the lentils to boil over medium heat, then lower the heat and continue cooking until the lentils are soft. It depends on your taste if you want the lentils to have more of a soupy texture than you'll need to add more water. Check on them often to make sure they don't get to dry. This recipe makes a hearty meal by serving the lentils with some smoked meat, smoked ham is what you see here, and corn bread. Or vegetarians can skip the meat and just enjoy.
Tear off a 4-inch strip of aluminum foil, then tear the rectangle in half to have a roughly 4x4 square OR use a snack-size zipper bag. Dump all spices & herbs in a small pile. Fold foil edges up, pressing folds firmly to seal tightly. Store in a cool dark container. AT SERVING TIME: Sprinkle packet contents over browned hamburger, add water. Simmer lightly, cover with lid to allow onions to re-plump. After about 7 minutes, check if water has simmered off and if onions are plumped up. If not, add another tablespoon (or two), and continue plumping. We prefer our taco/enchilada meat a bit juicy, but you may wish to remove the lid and let it dry before serving. USES: tacos, taco salad, burrito, tostada, enchilada, Mexican lasagna.
Cover filets with cold water and add vinegar and salt. Bring to a boil and boil for only 10 minutes. Serve with melted butter. Fish may also be place under the broiler 1-2 minutes to brown.
Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with butter. In a large bowl, combine flour and milk, blending with a rubber spatula. Add the sugar and mayonnaise, and stir until just combined. Spoon batter into prepared muffin tin. Bake for 12 to 15 minutes, or until golden brown.
Cook wild rice in large amount of boiling water 10 minutes;drain well. Melt butter in large saucepan over medium heat. Add leeks and carrots and cook until beginning to soften, about 5 minutes. Mix in wild and converted rice. Add 3 1/2 cups stock,salt and thyme and bring to simmer. Reduce heat to low, cover and cook until liquid is absorbed and rice is tender, adding more stock if necessary, 30 to 35 minutes. Mix in pepper; adjust seasoning and serve. (Can be prepared 20 minutes ahead. Cover and keep warm.).
Preheat oven to 350. Lightly grease/spray a casserole dish and set aside. In a large skillet, melt the butter. Add the squash, celery and oniona and saute in the butter for about 2-3 minutes, just until they are softened and barely tender. Do not overcook. Remove from heat. Stir in the sour cream, cheddar cheese, pepper and (if needed salt) and bacon. Mix well and place in the casserole dish. Sprinkle Parmesan over the top and bake at 350 degrees for about 30 minutes or until lightly brown on top.
Put habaneros, bell pepper, & garlic in a food processor and process until they are finely minced - be careful not to turn it into mush. Put the minced vegetables into a large pot and add the sugar, vinegar, and lime juice. Mix well, and bring to a boil, stirring often. Cook over medium-high heat for 5 minutes, keeping any eye on the mixture to make sure it does not boil over the top of the pan. Remove from heat and stir in food coloring (if using). Add the pectin and stir briskly with a whisk for 3 minutes - this helps to evenly distribute the bits of pepper and garlic throughout the jelly. Ladle the jelly into sterilized half-pint jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jelly which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight. Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.
Combine cream cheese and Cool Whip (1 to 1 ratio works best). Fold fruits into cream cheese mixture. Crumble half of the cake or any other sort of sweet crumbs in a glass. Layer some of the fruit mixture, the rest of the cake, then the rest of the fruit. Enjoy!
In a large stock pot, heat butter and oil over medium high heat. Add onion and seasonings. Cook, stirring occasionally, until the onion is soft. Add tomatoes and tomato paste. Stir to blend. Simmer 10 minutes. Place flour in small bowl, and stir in 1/4 cup of the stock. Stir into the tomato mixture. Add the remaining broth. Simmer for at least 30 minutes, stirring frequently. Allow mixture to cool. Run through the food processor in batches. Return pureed mixture to the pot. Add the sugar and cream. Heat through, stirring occasionally.
In large bowl, mixflours, splenda,baking powder,cinnamon,baking soda and salt. In another bowl, whisk together egg, milk, oil, lemon rind and juice. Stir into flour mixture, stirring just until alldry ingredients are moistened. Fold in cranberries. Spoon into greased muffin tins. Bake at 400 for 20 minutes or until done.
In a bowl, combine all ingredients but parsley. Toss gently, drizzle with Chipotle Cream Dressing (see below), and serve, garnished with parsley. Dressing:In a blender or food processor, puree chipotle peppers in adobo sauce. Add 1 to 2 tablespoons (to taste) of the puree to the creme fraiche, heavy cream or sour cream and stir well. Stir in garlic, salt, and pumpkin seeds.
Prepare pasta noodles according to package directions, adding peas for the last 5 minutes of cooking. Drain; immediately return pasta and peas to pan. Add remaining ingredients, tossing well until cheese is melted.
For the marinara sauce, heat the olive in oil in a large sauce pan; saute the onion, celery, carrot and garlic in hot oil for 15 minutes over medium heat, stirring occasionally. Stir in the dried tomatoes, canned tomatoes, wine, fennel seeds and dried basil; reduce heat to simmer and cook uncovered until slightly reduced; approximately 20 to 30 minutes. Process in batches in blender until mixture is chopped but not smooth, keep warm while assembling the other ingredients. For the lasagna, place the cottage cheese, egg, nutmeg, parsley flakes and salt/pepper to taste in small mixer bowl, mix until curds begin to break down and mixture is combined well; stir in 1/4 cup of the grated Asiago cheese. To assemble the lasagna, spray a 13x9 inch pan with non-stick cooking spray, place 1/2 cup sauce in bottom of pan, top with 3 cooked and lightly towel dried lasagna noodles, top with 1/2 of the cottage cheese mixture, 1/3 of the sauce, half the mozzarella cheese, half of the spinach and sprinkle generously with a third portion of the grated Asiago cheese, repeat layer 1 time. End with a layer of noodles topped off with remaining sauce and grated cheese. Cover with foil and bake in a preheated oven at 375°F for 30 to 45 minutes; let stand 10 minutes before serving. This can be assembled ahead and refrigerated until ready to cook; if refrigerated please allow an additional 15 to 20 minutes for the lasagna to cook through.
Prepare batter. Combine seasoning mixture and store in a tightly covered container. Allow 1 teaspoons seasoning for each cup of prepared batter. POTATOES- Without thawing, open bag of fries and dust them lightly but evenly in flour, letting them dry on waxed paper lined cookie sheet for a few minutes. Coat the floured French fries evenly in the batter and fry in small portions at a time in 385 oil at least 2" deep in an electric fry pan. Turn fries once to brown evenly. Remove with tongs to drain on paper towel lined plate. Serve at once. **The batter can be repeated as needed to coat the frozen fries. **Recipe is easily doubled or however much you want to make. FOR FAJITA FRIES-Add 1/2 ts ground cumin in each cup of prepared batter that includes the seasoning mix given above.
In a big bowl combine flour and baking powder. Add in sun-dried tomatoes, rosemary, garlic and feta. Stir to combine. In a second bowl combine oil, buttermilk and egg. Stir the wet into the dry ingredient and mix to combine. Be careful not to overmix. Dough should still be lumpy. This dough will be rather stiff. Fill into prepared muffin tins and bake at 180°C/350°F in the preheated oven for about 25 minutes. Muffins are ready when a toothpick inserted in the centre comes out clean.
Preheat oven to 325°. Pour the beans into a 2-quart casserole; add the hot dog rounds. Add the onion, and stir in the mustard, ketchup, and brown sugar. Bake for 20-25 minutes, until bubbly and hot. Spoon over the cooked brown rice.
Drizzle sliced peppers with 2 tablespoons olive oil. In a 450° oven, roast red peppers for 30 to 45 minutes, turning occasionally until charred slightly. Cook whole sausages until no longer pink (you may fry in a pan or grill them, whichever you prefer). Allow sausage to cool slightly, then slice. In a large skillet, saute minced garlic, shallot in remaining olive oil. Add parsley, thyme, bouillon cube, Italian Seasoning, and wine. Once the bouillon cube has dissolved, add shrimp. Continue cooking until shrimp are pink and wine has reduced a bit. Add peppers and sausage; stir to heat through. Swirl in the butter. Season to taste for salt and pepper. Serve over linguini, giving a toss to incorporate sauce throughout. Sprinkle with cheese.
Chocolate Cookie Crust: Mix crumbled cookies and melted butter well. Press evenly into bottom on greased 9 in cheesecake pan. Set aside. Have all filling ingredients at room temperature. Preheat oven to 350*. In large bowl, beat cream cheese, sour cream, sugar and cornstarch with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Stir in 1/4 cup rum, 2 tsp vanilla and 1 1/4 tsp rum flavoring. Add melted chocolate, blending thoroughly. Stir in 2/3 cup whipping cream. Pour chocolate rum mixture onto crust. Bake at 350 for 15 minute Reduce heat to 200 and bake 2 hrs or until center no longer looks shiny or wet. Remove from oven and run knife around inside edge of pan. Turn oven off and return cake to over for additional 2 hours Chill overnight. Chocolate Rum Whipped Cream Topping: In a bowl, combine 1/2 cup whipping cream, whipped topping mix, 2 tbsp sugar, 1 tbsp cocoa and 1/4 tsp rum flavoring until well blended. Beat with electric mixer until stiff. Spread whipped cream over cake. Decorate top with cherries. Keep chilled.
Preheat oven to 400 degrees F. In food processor, pulse almonds, bread, and pepper until coarsely chopped; transfer to waxed paper. In pie plate, mix sour cream with 1 tablespoon barbecue sauce. Dip chicken into sour-cream mixture, then into almond mixture to coat, firmly pressed so mixture adheres; arrange on ungreased cookie sheet. Bake until chicken looses its pink color throughout, 12 to 15 minutes. Serve with remaining sauce.
Mix together soy, sake, garlic and ginger. Add chicken to soy mixture and marinate for at least an hour. Heat oil in medium size saucepan. Drain extra liquid from chicken and coat with potato flour. Cook chicken in oil in small batches until golden brown and floating on the surface of the oil. Allow to rest for five minutes and serve.
Place yogurt, milk and ice cream in a blender and blend until smooth. Pour into 4 chilled glasses. Sprinkle with cocoa and/or cinnamon.
Separate ladyfingers in half and dry in warm oven slightly toasty. (At about 300°F for about 10 minutes or so.). Spread with jam and put back together. Cut into thirds. Place thawed berries in a sieve over a bowl and reserve liquid. Take the reserved raspberry juice and add to it enough Chambord to make 1 cup. Place 1/3 of ladyfingers in a glass trifle bowl or any other large bowl. Pour 1/3 of the liquid over and add 1/3 of the grapes and raspberries. Continue with remaining layers. Mix in a saucepan the sugar, cornstarch and egg yolk. Whisk in the milk and cook over medium heat, stirring constantly until a wooden spoon comes out coated or of a custard consistency. Remove from heat and add vanilla. Cool completely. When cooled pour over the cake mixture. Cover with whipped cream and top with toasted almond slivers.
Whisk soy sauce, rice vinegar, sugar and sesame oil together until the sugar is blended. Add garlic to the mixture and stir a few times. Add the mixture to the cucumbers and toss.
In a Dutch oven, brown the roast on all its sides in vegetable oil over medium-high heat; drain. In a small bowl combine 3/4 cup water, the soup mix, vinegar and the hot sauce; pour over the roast. Cover and bake at 325' for 2-3 hours, or until tender. (Mine took 2 hours). Transfer to a serving platter, cover with foil and keep warm. Let stand for 10-15 minutes before slicing. For the gravy, combine flour and remaining water until smooth; stir into the meat juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.
Pre-heat oven to 350°F. Grease a baking dish with 1-tablespoon butter and set aside. Bring a large pot of salted water to a full boil. Add pasta and cook until al dente. Drain pasta and toss with olive oil. In a large saucepan melt remaining butter. Whisk in flour and cook roux for 2-3 minutes. Whisk in heavy cream and stir until sauce thickens. Add bay leaf. Add Dijon mustard, Piment D' Espelette, nutmeg, sea salt, white pepper and stir until combined. Fold in Mimolette and Comte' cheese and stir until sauce has thickened. Fold in creme fraiche and fresh herbs. Remove from heat and discard bay leaf. Season with fine sea salt and white pepper to taste. Combine macaroni and cheese sauce into prepared baking dish. Scatter seasoned bread crumbs over top. Place baking dish on a sheet pan. Bake in pre-heated oven at 350 F for 30-minutes.
Preheat oven to 300°F. Lightly grease an 8-inch cake round cake pan In a large mixing bowl, cream together the butter and two sugars until fluffy Sift the flour and salt into the butter and sugar mixture. Add the extract and water mixture and bring everything together to form a soft dough Press the dough out evenly in the pan. Prick the dough well and score into 8 triangles with a knife. Bake for 30-35 minutes or until the cookie is pale golden and crisp. Sprinkle with the extra sugar, then cut along the marked lines to make the fantails. Leave the shortbread in the pan to cool before cutting and removing from the pan Store in an air tight container.
For the salmon, remove all bones with a pair of tweezers, but leave the skin on. Rinse. Mash the dill stems in a mortar with a little of the salt. Mix with the rest of the salt, the sugar and pepper. Save the dill leaves for the sauce. Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel. Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick). Keep refrigerated for 72 hours, turning the fillets every 12 hours. Do not discard the liquid that forms. Scrape off the spices and discard the liquid. The salmon will keep refrigerated for about a week. For the sauce, mix mustard, sugar and vinegar. Add the oil a little at the time (as for mayonnaise), constantly stirring. Just before serving, add lots of dill and salt and pepper to taste. Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin. Arrange the ice-cold salmon on lettuce leaves with slices of lemon. Serve the sauce separately. Also serve toasted bread and butter.
shred the cabbage into a large bowl. in separate bowl, prepare the dressing by mixing the vinegars, dijon mustard, sugar, celery seed, caraway seed, and pepper. mix well. pour over cabbage and mix well. serve chilled.
Cook the noodles according to directions and drain well. Saute' the vegetables in the oil until tender. Add the turkey and the seasonings and mix to heat all ingredients through. Add the broth and let simmer for 2 to 3 minutes. Add the Mushroom Soup and mix well, add more seasoning if desired. Combine the noodles with the turkey mixture and heat through. Serve with a salad and enjoy!
Rehydrate the wood ears and lily buds a day ahead of time. I usually keep them in a tupperware container in the fridge. In a wok filled with 3 tbsp oil, bring to high temperature and add the pork. Using a strainer, quickly move around the pork and cook until medium rare, only 1 minute. Remove, strain pork and set aside. Leave 2 tablespoons of oil in the wok and return to high heat. Add eggs to hot oil and scramble. Set them aside with cooked pork. With remaining oil in wok, stir fry the garlic, ginger, and shiitake mushrooms until soft, about 2-3 minutes and season with kosher salt and freshly ground black pepper. Add the cabbage, bamboo shoots, and wood ear mushrooms and continue stir frying 2-3 minutes. Add half of the hoisin-lime and check for flavor. Meanwhile, in a steamer, heat the pancakes until hot. Lay individual pancakes on plates and paint on hoisin-lime sauce with the scallion brushes. Top with Moo-Shu, lay on 2 scallion brushes and roll up. How to make the pancakes. 2 cups unsifted flour. 3/4 cup water. Kadoya sesame oil. Place the flour in a mixing bowl, making a well in the center. Bring water to a boil, then add to the flour. Add additional flour or water as needed to produce a non-sticky dough which can be kneaded. Place the dough on a very lightly floured surface and knead for about 5 minutes. Cover the dough and allow to rest for 30 minutes. At the end of 30 minutes, briefly knead the dough for an additional minute or two. Then, roll the dough into a sausage shape, about 1 1/2-inches in diameter. Measure the cylinder into 16 equal size pieces. Cut and roll each piece into a smooth ball. Moisten fingers with a bit of sesame oil. Flatten each ball out to make a round, biscuit shaped disc. Place the disc on a flat surface and brush top with sesame oil. Similarly, flatten out another ball into a disc of similar diameter and place it atop the first. Roll out this double biscuit into a circle about 6 or 7 inches in diameter. Complete this procedure using the rest of the dough. Heat a skillet, brushing the inside bottom with sesame oil. Add one of the double pancakes and cook 30 seconds. Flip and cook another half minute, taking care that they do not brown. Quickly lift the pancake away from the hot surface and slap it down on the work surface. While the pancake is still warm, peel the double cake apart into two pancakes. Reserve. Repeat until all of the cakes have been completed. Stack in a sheet of foil. Carefully seal the foil with pancakes into a packet and steam 20-30 minutes before use. Serve warm.
Brush each skinned filet on both sides with olive oil. Dust BOTH sides with cyanine pepper, smoked paprika and sea salt to taste. Place the filets in a fish basket. Put the basket on a PRE HEATED, HOT grill. Cooking times will depend on the thickness of the fish. For a 1/2 inch filet, I use 90 seconds per side, then repeat for a total time of 6 minutes and the edges just turning golden. Don't wait till the flesh flakes or it's over cooked and will probably be dry. Enjoy with your favorite sides!
Mix cake as directed on package. Divide evenly between 3 bowls. Fold red coloring into one, yellow and lemon into another and green and peppermint into the third. Layer the 3 batters into an ungreased 10 inch tube pan. Bake and cool as directed. While cake cools prepare frosting. Combine all ingredients except colors and vanilla in top of a double boiler. Beat with beater until blended. Place over boiling water, beat constantly until mixture forms peaks. Remove from water and add vanilla extract. Beat until cool and thick enough to spread. Divide into 3 bowls. Add red to one, yellow to one and green to the last, blending to color. Frost cooled cake in a rainbow pattern.
Preheat oven to 375 degrees Fahrenheit. Combine potatoes, water, garlic and salt in a pan over high heat. Bring to a boil. Reduce heat to medium and cook until potatoes are tender, about 10 minutes. Drain potatoes and place in a bowl. Discard garlic. Add milk, butter and white pepper. Mash well. Add sausage, green onions and butter and mix well. Spread mixture into a large well-greased oval casserole. With the back of a large, moistened spoon, make 4 deep depressions in mixture. Break an egg carefully into each depression. Bake on middle rack of oven for 20 minutes. Sprinkle with grated Swiss cheese. Bake until egg whites are firm, about 3 to 5 minutes more. Sprinkle with chopped parsley and serve.