HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash cucumbers and pack in sterilized quart jars with 1 fresh head of dill, 1/2 tsp powdered alum, and 1 garlic clove. Use 2 garlic cloves if they are small. Bring water, salt, and vinegar to a boil and pour immediately in jars, leaving 1/2 inch head space. Seal with sterile lids and let standin canner of boiling water, (but dont boil them) until cool. Let them cure for 6 weeks before using.
Preheat oven to 350. Beat butter and sugar in large bowl with electric mixer on medium speed until smooth. Add honey, eggs, and vanilla; mix well. Add baking soda, salt, rolled oats, flour, and grape-nuts. Combine until just mixed. Drop rounded tablespoonfuls of dough, 2-inches apart onto lined or greased cookie sheets. Bake for 10-14 minutes or until golden brown. Cool 2-3 minutes; remove from baking sheets. Cool completely on wire racks.
Preheat oven to 300 degrees. Combine onion, garlic & parsley. In large bowl, mix all ingredients until smooth. Form into 2" balls. Place meatballs on a jelly roll pan (or use a cookie sheet with a "lip"). Place tray in oven and pour about 1/2 cup of water into pan. Bake for 20 minutes. Remove tray from oven and pour off liquid. Serve with your favorite Italian sauce and pasta.
Mix all dry ingredients together. Add egg and milk. Beat until smooth. Place skewers into each frankfurter. Dip franks into batter and fry in hot (about 350 F), deep oil until brown. Serve hot with mustard.
Brush olive oil on the mushroom slices, sprinkle with lemon pepper. Grill over indirect heat 8-10 minutes per side.
Put all ingredients except rice in a medium saucepan; bring to a boil. Stir; lower heat and simmer until thickened, about an hour. Serve over rice (tip: when preparing rice, rinse before cooking).
Preheat oven to 350°F. Brown the breakfast sausage in a large pan until just cooked through. In a large bowl, beat eggs together. Whisk in seasonings. Stir in the cheese. Dice the mushrooms and bell pepper. Add to egg mixture. Stir in breakfast sausage. Pour mixture into a greased/buttered 8x8 or 9x9 pan. Cook at 350F for approximately 55 minutes, or until golden brown around the edges and just set in the center. Let set on counter for at least 30 minutes to continue cooking slightly and cool off. Refrigerate covered for up to 1 week. To serve: Cut omelet into six pieces, each piece is one serving. Break the omelet up, sprinkle with extra shredded cheese (I use Monterrey Jack) and Tabasco or Cholula hot sauce, microwave for 60-90 seconds, stir and enjoy! NOTE: This recipe is very versatile. You can add whatever you want to it. Add some jalapenos or Rotel to make it spicy. Add different meat (ham, Canadian bacon, etc.), or take the meat out altogether. Add different veggies. Add potatoes, hashbrowns, etc. It's up to you! :).
Saute the onions in the oil until almost tender. Add zucchinis until just heated through. Add tomatoes and finally the tofu. Serve over rice or it is great with noodles.
In a large pot brown ground beef and drain. Add stewed tomatoes, ranch beans, picante sauce and water. Over medium heat allow to simmer 30 minutes. Crunch Doritos into the bottom of each peron's bowl. Laddle soup over broken chips. Top as desired with lettuce, fresh tomato, sour cream, and cheese. ENJOY!
White sauce: In medium saucepan, combine cornstarch, salt and pepper; using wire whisk, stir in milk until smooth. Add butter. Stirring constantly with rubber spatula, bring to boil over medium-high heat and boil 1 minute. Remove from heat. Stir dry mustard into white sauce; add 1 3/4 cups grated cheese and stir until melted (reserve 1/4 cup cheese for topping). Cook elbow macaroni for six minutes; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2-quart casserole dish; stir in ham cubes. Top with reserved grated cheese. To freeze: Cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze. To prepare: Place frozen casserole (covered with aluminum foil) in preheated 375°F oven. Bake for 25 minutes; remove aluminum foil. Bake 25 minutes more, or until hot and bubbly.
Peel (eplucher) the shrimps, keep the shells separately, set the shrimps cold until the last minute. Cook the shells in cream on low heat, don't let boil the cream too thick. Peel (peler) the asparagus on a cutting board, then they have more support and they are less easily broken, remove the last 4 to 5 cm from the end of the asparagus ( the woodlike end), place the asparagus in a bowl with lightly salted cold water. Put the butter on the side of the stove and let it slowly melt = clarified butter. (Beurre clarifie). Put the egg yolks in a Sauteuse, add a little cold water and stir well with a whisk. Put the asparagus on the stove and bring to boil (bouillir), on the boiling point you take the asparagus from the heat and allow them 20 minutes poaching in their juice (blanchir). Beat the egg yolks to a creamy mass (cheerfully), until a nice bonding, however, keep the temperature in the eye, too hot, the eggs are baking, when the masses will rise above 85 ° is looking out to avoid this. Where the bottom of the pan is visible, and the sauce separately, then it is only the time you radiating the melted butter to add, please note the butter is not hot, otherwise the sauce will curdle also , mix the butter is so good that she is a pretty homogeneous with foamy mass. Pass the shell cream through a fine sieve (passer au CHINOIS) and collect the cream, boil the cream for a bit to the right thickness (reduire), take away from the heat and spoon the cream in the mousseline sauce. Cut the brioche bread into slices of just over an inch, remove the crusts from the bread and then cut into strips just over an inch; fry the sticks until golden brown on all sides in a dry anti-stick pan. Finish: Remove the asparagus from the poaching juice and let them drain (egoutter) on a clean towel. Arrange them nicely on a plate and cover (Napper) them with shrimp mousseline, let the heads of the asparagus free, sprinkle the sauce with peeled shrimps, garnish with chives and brioche bread croutons.
Saute the yellow bell pepper and onion in 1 tbsp olive oil in a large skillet until the vegetables are tender. Add the corn, and saute 4 minutes. Stir in the salt and pepper; remove from the heat, and set the yellow bell pepper mixture aside. Bring the chicken broth to a boil in a large saucepan over medium heat. Stir in the remaining 2 tbsp olive oil, couscous, turmeric, and cumin. Remove from the heat, and cover. Let stand for 5 minutes or until the liquid is absorbed. Gently stir in the reserved yellow bell pepper mixture. Serve hot as a side, or at room temperature as a salad.
Mix all ingredients together. Bake in a greased (pan spray) 9X13 pan, 350 degrees for 30-35 minute.
In a bowl, whisk 1/2 cup sugar, cornstarch, salt and egg yolks. In a large saucepan, bring the milk and remaining sugar to a boil; remove from the heat. Stir a small amount into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in extracts. Cover and refrigerate for 2-3 hours or until chilled. In a large mixing bowl, beat the cream until soft peaks form. Fold into custard. Cover and refrigerate until serving. Roll out pastry on a lightly floured surface. Cut with a 3-1/2-in. heart-shaped cookie cutter. Place 1 inches apart on parchment paper-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates. Split puff pastry hearts in half. Place bottom halves on plates; spread each with 2 tablespoons of filling. Replace tops; drizzle with remaining preserves. Garnish with raspberries and confectioners' sugar.
Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes. Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.
Soak an untreated cedar plank (or planks) in water,weighting it down so it stays submerged, for about 8 hours. When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Score the salmon (skin side) up to, but not through, the skin into 8 serving pieces. Mix oil,garlic,dill,salt, pepper and lemon zest; rub over salmon and into scored areas to coat. Place soaked cedar on hot grill grate, close lid and watch until plank starts to smoke, about 5 minutes. Transfer salmon to hot plank, remove salmon and plank off direct heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 degrees on a meat thermometer inserted in the thickest section), 20 to 25 minutes or longer, depending on thickness of fish and grill temperature. Let sit 5 minutes, transfer to plates and garnish with a lemon wedge.
put brussels sprouts in 1 and1/2 quart microwave dish and add water. sprinkle with celery salt and pepper. cover and microwave 8-10 minutes or till tender; stirring and rotating 1/4 turn every 3 minutes. drain. sprinkle with cheese and microwave on high 1 to 2 minutues or till cheese begins to melt. combine crushed cornflakes and butter and sprinkle over the sprouts.
Cover olives with water in a small saucepan and bring to a boil, then drain. Cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in water, harissa, thyme, and olives and simmer briskly, stirring occasionally, until liquid is thickened and coats olives, about 5 minutes. Remove from heat and stir in lemon slices. Transfer to a shallow dish and marinate, chilled, at least 24 hours. These will keep for 1 month if kept in an airtight container in the refrigerator.
Place ribs in crock Pot, sprinkle with soup mix and add mushroom soup. Turn crock pot to low, cover and cook for 12 hours. Serve with garlic mashed potatoes, peas and a big green salad for a fabulous meal.
Drain and chop the chunk chicken. Combine all ingredients except the celery in a microwave safe bowl and heat in microwave on high for 2-3 minutes. Stir in one stalk of celery cut up (optional). Serve with celery sticks, corn chips or tortilla chips for dipping. T. Marzetti Buffalo Blue Cheese dressing may be substituted for the first two ingredients. Cooked (cut up) chicken breasts may be substituted for the cans of chunk chicken. Recipe may be refrigerated and served cold.
Combine beef, pork, onion and water in a medium saucepan and mix well. Cook, covered, over low heat until the ground beef and pork are cooked through, stirring occasionally. Boil the potatoesin water to cover in a small saucepan until tender; drain. Add to the meat mixture. Add the salt, allspice, cloves and pepper and mix well; remove from heat. Mash the mixture with a potato masher. Roll the pastry into two 11-inch circles on a lightly floured surface. Fit 1 pastry into a 9-inch pie plate. Fill with the meat mixture. Cover with the remaining pastry, fluting the edge and cutting several vents. Bake at 450' for 20 minutes or the crust is golden brown.
Spread outside of bread lightly with mayonnaise. Spread inside of bread with thousand island dressing. Equally divide turkey between 4 sandwiches. Equally divide cheese between 4 sandwiches. Put in frying pan, as you would fry a grilled cheese sandwich over medium heat. When toasted and cheese is melted, sandwich is ready to enjoy!
In a large saucepan, cook and stir meat, onion, salt and garlic powder until meat is brown and onion is tender. If meat created a lot of grease, you can drain. But it will be hard keeping all the onions, they get stuck in strainer. Stir in Spaghetti sauce and simmer for 15mins, stirring occasionally. Heat oven to 350 degrees. Mix cottage cheese, parmesan cheese and parsley flakes together. In an 11 x 7 ungreased baking dish (like a pyrex glass dish) cover the bottom with the 8 oz can of tomato sauce. This is to prevent the lasagna noodle from sticking and will also cook them. Start placing the lasagna noodle on top for the sauce. You may need to "cut" the corners of the pasta to fit it in the pan. they should overlay a bit. After your first layer of noodles add sauce, mozzarella cheese and cottage cheese mixture. Repeat with the noodles now going in the opposite direction. (so horizontal first then the next layer Parallel). Now you have 2 layers, add on more layer of noodle and top off with sauce and shredded cheese. you should have used most of the cottage cheese mixture on the first two layers. Cover with tin-foil and bake 40 to 45 minutes Let stand at room temperature for 10mins uncovered. Cut into squares and enjoy!
Saute carrots, onions, celery and peppers in stick of butter until semi-soft and onions are translucent. Add sage and cook for a few more minutes. Place cubed bread in large mixing bowl. Add butter mixture and chicken broth until desired moistness. This is the time to add optional ingedients as well. Place in casserole dish and cook at 350 until heated through. Enjoy!
Preheat oven to 425 degrees. In a large skillet, melt butter over medium heat. Add celery, green pepper, and scallions. Saute about 7 minutes, stirring frequently. Add flour, salt, mace, curry powder, hot pepper sauce, and Worcestershire sauce, stirring until smooth and well blended. Stir in warmed evaporated milk. Cook, stirring, until sauce is smooth and thickened. Add shrimp. Cook about 3 minutes. Taste and adjust seasoning to taste. Pour into a buttered casserole dish. Sprinkle top with Parmesan cheese and paprika. Bake at 425 degrees for 20 minutes.
If there's time, place steak in freezer for 10-20 minutes to make slicing easier. Holding knife at 45-degree angle, thinly slice steak. Toss steak with 1 t. soy sauce in small bowl and let stand 10-20 minutes (while preparing vegetables). Heat large wok or skillet over high heat 30 seconds. Add oil and swirl to coat surface. Heat just until oil starts to smoke. Add scallion, ginger, and garlic and heat until fragrant, about 20 seconds. Add beef and stir-fry until lightly browned, about 1 minute. Add pepper and peas and stir-fry just until pepper wilts, about 20 seconds. Stir in corn, remaining 2 t. soy sauce, and the oyster sauce. Cook and stir just until meat is cooked through, about 1 minute. Serve at once with rice.
Heat the butter and 1 cup sugar in a 10-inch skillet over medium heat. Add the apples and continue cooking until the sugar is melted and forms an amber-colored syrup. In bowl, mix the biscuit mix with the 1/4 cup sugar and grated cheese. Add enough milk to form a soft dough. Spoon dough over the apple mixture and bake in a 350 degree oven for 20 minutes or until top is lightly browned.
For Layer#1: Melt chocolate and butter, stirring frequently. Cream eggs and sugar; add flour and chocolate mixture. Mix well and spread in 8x8 pan. Bake at 350F for 20 min; turn oven off and bake 5 min more. Let cool. For Layer#2: Cream sugar and butter together. Blend in cream and extract. Spread on cooled crust layer and refrigerate until chilled. For Layer#3: Melt chocolate and butter together; pour over peppermint layer. Chill& cut into small squares (this is rich!).
Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel. Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired. Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.
Wash and scrub the clams to get rid of the dirt. Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, and bay leaves in a large pot. Cover, and steam over medium-high heat until the clams have all popped open, about 15 minutes. Check every 5 minutes to pull out the clams that have opened (some take longer than others), and give the pot a stir. Pull the opened clams out of their shells and chop them roughly. Cover them and set aside. Pour the broth into a big bowl through a strainer that you've lined with cheesecloth, just in case there is leftover sand; set the broth aside. Rinse out the pot and melt the butter over medium heat. Add the pancetta, celery, onion, and thyme. Saute this together for 5 minutes, until the vegetables soften. Sprinkle the flour into the pot; stir and coat everything well. Gradually pour in the strained clam broth, whisking constantly to break up any lumps of flour. When all the broth is incorporated, fold in the potatoes, and bring to a boil, stirring constantly for about 15 minutes. The soup will start to thicken from the potato starch. Toss in the littleneck clams and cover the pot to let them steam open, about 5 minutes. Reduce the heat to low and fold in the chopped clams, cream, and milk. Season the soup with many turns of freshly ground black pepper and stir everything together to heat through, but do not let it boil. Serve this in nice big bowls with some chives and Parmesan Oyster Crackers.
Cut up peppers into slices, spray oil on to peppers and garlic. Sprinkle basil on to peppers. Bake in oven for 30 minutes or until soft. Place peppers and garlic into pot with water and chicken broth and bring to a boil. Boil for 10 minutes until peppers are completely soft. Place all contents into a blender and blend until smooth. Serve with fresh basil sprinkled on top.
Mix all ingredients well. Bake 1 hour in 300 F oven in a greased and floured bundt pan. Mix glaze ingredients and pour over cake while still hot.
Put the bread cubes in a greased 13x9 inch baking dish. In a mixing bowl, whisk together the eggs, milk, and vanilla. Pour egg mixture evenly over the bread cubes. Cover and refrigerate 2 hours or overnight. Remove from refrigerator 20 minutes before baking; preheat oven to 350°. Bake, uncovered, for 45-50 minutes or until golden brown. Sprinkle with powdered sugar. Serve with maple syrup, if desired.
Cut a lengthwise pocket close to the ribs. Combine ground lamb with rice or barley and season with onion, salt and pepper. Sprinkle pocket with salt and pepper; stuff and sew or skewer edges together. Season the outside. Roast uncovered for an hour at 325F, cover and cook until tender . Remove from oven and let the lamb rest for 10 minutes prior to carving. Cut between the cutlets to separate and serve.
Pour 8 cups water in pitcher or large bowl. Wash lemons and limes, cut into thin slices and add to water. Refrigerate for at least 3 hours before drinking, and enjoy! Keep ingredients refrigerated up to 2 days.
Place chicken between two sheets of plastic wrap or waxed paper and pound with a meat mallet until chicken is 1/4 inch thichk. Drizzle olive oil over chicken and sprinkle with rosemary, salt and pepper. (Can be prepared 4 hours ahead, refrigerated). Prepare barbecue (medium high heat). Grill chicken until cooked (3-5 minutes per side).
Heat cream in a saucepan, but do not boil. Add all other ingredients, except for fish and shrimp. Melt thoroughly. Put fish in a 9x13-inch baking dish and then shrimp. Pour sauce over top and bake at 350°F for 30 minutes, or until done.
Rub sheet pan with the 2 teaspoons of oil and place side of salmon in pan. Salt and pepper salmon. Set aside. Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder. With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary. Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes. Preheat oven to the high broiler setting. Place salmon in the oven 6-inches from broiler. Cook until salmon reaches an internal temperature of 131 degrees F. This will take approximately 15 minutes, but will vary with different ovens. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will a rise a little as carry-over cooking occurs.
Combine ricotta cheese, alfredo sauce, garlic, cayenne pepper, and salt; stir to blend well; fold in spinach, chopped artichoke hearts, sun-dried tomatoes, and mozzarella & asiago cheeses until evenly distributed. Preheat oven to 375°F and line a baking sheet with parchment paper. Unroll ONE CAN of refrigerated pizza crust onto a lightly floured surface; press or roll the dough into a 10x16" rectangle. Spread HALF of the spinach-artichoke filling evenly over the dough to within 1/2" of it's edges, but LEAVE a 3/4" margin along one of the long edges/sides. Roll the dough up jelly-roll-style, beginning with the long side without a margin, into a tight cylinder, ending at the long side with the margin; pinch along the long seam to seal the roll shut. Cut (a length of plain dental floss slid under the dough roll with its ends crossed and pulled tight to cut may be used) the roll into 16 even pieces, each about 1" wide; arrange the cut pieces, pretty-side up, on the parchment-lined baking sheet. Bake at 375°F for 17-18 minutes or until the outside edges of the pinwheels are light golden-brown and their tops are bubbly; cool in baking pan for about 5 minutes; serve warm. Repeat steps #3-7 using the second can of refrigerated pizza crust and second half of spinach-artichoke filling. NOTE: For convenience, the pinwheels maybe individually quick frozen before or after baking; or, better yet, they may be partially baked, individually quick frozen until needed, returned to oven to finish baking, and served warm.
In a food processor or a blender, combine the hominy, creamed corn, lemon juice, garlic, cumin, and cayenne. Whirl until smooth. Mound hummus into a bowl and serve as a dip with raw veggies, chips or pitas.
crush biscuits. melt butter, sugar, cocoa and beaten egg. when melted together add biscuits and a few drops of vanilla. mix well together. spread into sponge roll tray. press firmly. ice with chocolate icing and peppermint essence. refrigerate.
Saute capsicum and spring onion in 2 tablespoons butter in a pan over medium heat until softened. Add sauteed vegetables and corn to cream cheese, stir well and set aside. Combine eggs, chili powder, salt and pepper and stir until combined. Set aside. Melt remaining 2 tablespoons butter in a pan, swirling to coat bottom; add reserved cream cheese mixture and egg mixture. Cook over medium-low heat, stirring occasionally, until eggs are firm, but still moist. Serve over hot buttered toast, sprinkled with crumbled bacon and garnished with a little extra chopped spring onion.