HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice top off head of garlic; place garlic on foil and drizzle with 1 tbsp (15 mL) of the olive oil. Wrap and bake in 375°F (190°C) oven for 45 to 60 minutes or until garlic is softened. Let cool. Squeeze out pulp into small bowl; mash and set aside. In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy. Stir in remaining oil, tomatoes, salt and mashed garlic. Stir in multigrain flour and 1-3/4 cups (425 mL) of the white bread flour to make sticky dough. Turn out dough onto lightly floured surface; knead for 8 minutes or until smooth and elastic, adding as much of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 to 1-1/2 hours or until doubled in bulk. Punch down dough; turn out onto lightly floured surface. Pat into 11-inch (28 cm) circle. Roll up into cylinder with tapered ends. Pinch along bottom to smooth and seal. Place on parchment paper-lined baking sheet. Cover and let rise for 1-1/4 to 1-1/2 hours or until doubled in bulk. With sharp knife, cut 4 shallow slashes diagonally across top of loaf. Bake in centre of 375°F (190°C) oven for about 40 minutes or until loaf sounds hollow when tapped on bottom. Let cool on rack. Variation. Bread Machine Roasted Garlic and Sun-Dried Tomato Loaf (for dough only): Roast garlic as directed. Into pan of 1-1/2 to 2 lb (750 g to 1 kg) bread machine, place (in order) water, sugar, remaining oil, salt, roasted garlic, tomatoes, bread flour, multigrain flour and 1-1/4 tsp (6 mL) bread machine yeast. (Do not let yeast touch liquid.) Choose dough setting.
Pulse bread in a food processor until coarsely chopped,some larger crumbs remaining; there should be about 1 cup of crumbs. In a 12" skillet, melt 2 Tbs. butter over medium heat. Add crumbs, shallots,1/8 teaspoons salt and 1/8 teaspoons pepper. Cook and stir until crumbs are golden brown, 5 to 10 minutes. Stir in 1 Tbs. parsley and transfer crumbs to a plate to cool. Wipe out the skillet with paper toweling. Thoroughly dry shrimp n paper toweling. Sprinkle shrimp with sugar, 1/4 teaspoons salt and 1/4 teaspoons pepper. Heat skillet over high heat and add 2 teaspoons oil and heat to shimmering. Add HALF the shrimp in a single layer and cook until it's spotty brown and edges are pink (do not flip shrimp!). Remove pan from heat and transfer shrimp to a large plate. Wipe out skillet with paper toweling and repeat with remaining 2 teaspoons oil and shrimp, transferring it to the plate with the first batch of shrimp. Wipe out skillet, return to medium heat and melt 1 Tbs. butter in the pan. Add garlic and red pepper flakes, cooking and stirring for about a minute (don't let the garlic burn!). Add the flour and cook about a minute then slowly add the clam juice and sherry (or wine), stirring constantly. Bring to a simmer and reduce to about 3/4 cup, 3 - 4 minutes. then stir in remaining 3 Tbs. butter, 1 Tbs. at a time, to add shine to the sauce. Stir in lemon juice and remaining 1 Tbs. parsley. Reduce heat to medium-low and return shrimp to sauce and toss to coat. Cook covered for 2 or 3 minutes until shrimp is pink and cooked through. Transfer to serving dish and sprinkle with the toasted bread crumbs. Garnish with lemon wedges, if desired.
Saute onions in butter. add cut up cabbage and vinegar. cover and simmer for about 20 to 25 minutes. add just enough sugar to make it sweet and sour tasting. add apples and reheat.
Spice Rub: In a bowl, combine all the ingredients. Cut ribs into serving size portions and place on a baking sheet; brush with oil on both sides and sprinkle evenly with spice rub. Refrigerate if preparing ahead. Whisky Barbecue Sauce: In a small saucepan, whisk together all the ingredients. Bring to a boil; reduce heat and simmer, stirring occasionally for 10 minutes or until slightly thickened. (can be down ahead of time). Place ribs on preheated greased grill over medium low heat; grill for 20 - 25 minutes, turning ribs often until cooked thoroughly. Brush ribs generously on both sides with barecue sauce. Grill for about 20 minutes, turning often and brushing with sauce until nicely glazed and tender.
In a 3-4 quart pot, heat garlic in oil until aromatic. Add water, tomatoes, chicken broth cubes, and sage and bring to a boil. Stir in pasta and cook, stirring occasionally, 5 minutes. Add spinach and cook, breaking up spinach as it thaws, 5 to 7 minutes longer until pasta is tender. Stir in rinsed and drained beans and heat 1 minute longer. Sprinkle with parmesan cheese if desired.
Knead for 8 minutes. Let rise in the oven (turned off) with a pan of hot boiling water on the bottom for ~60-65 minutes. Portion it into two even loaves (I use a scale), shape them to fit a lightly oiled loaf pan. Boil some more water and replace the water in the oven and let the loaves rise for ~45 minutes, then bake at 375F for 30 minutes. If you want a lighter crust, wrap aluminum foil over the loaf pans after about 20 minutes of baking. Or of course, skip all that and use a bread machine (you might want to halve the recipe though).
Lightly sprinkle chicken with salt and pepper. Over medium-high heat, heat oil. Brown chicken breast cubes. Add onion slices, chicken broth and vinegar. Secure lid. Over high heat, bring to high pressure, then lower heat to stabilize just at high pressure. From moment high pressure was reached, cook for 3 minutes. Allow pressure to reduce naturally. Remove chicken and keep warm. Bring liquid to a boil. Stir in rice. Remove cooker from heat. Let stand for 5 minutes. Add the cooked chicken. Gently stir in raspberries.
Mix first three ingredients together in a small bowl. Clean mushrooms (DO NOT WASH- BRUSH ANY RESIDUE OFF), and be sure to cut off any thick stems. In another bowl, whisk together olive oil, vinegar and salt until well blended. Toss mushrooms in vinaigrette to lightly coat. Transfer coated mushrooms to a baking sheet, being certain to spread into one layer, stem side down. Sprinkle mushrooms with parsley mixture. Top with grated Parmigiano-Reggiano. Bake in 400 degree oven for 10 minutes, or until just tender. If using portabello mushrooms, bake in 375 degree oven for 15 minutes. Plate up and be sure to serve with juices for mopping up.
Step 1: Mix the sugar with both the almond and vanilla extracts (Ingredients Part 1). Stir with a fork until there is no more moisture. Step 2: Stir in the rest of the ingredients (Ingredients Part 2). Sift everything together to blend thoroughly. Step 3: Store in an airtight container and use 2 to 3 teaspoons per 1 cup of boiling water.
Wash and chop lettuce, cabbage, and carrots. Toss together in medium bowl and chill. Peel and dice mango and avocado. Set on separate plate. (You can toss this with the salad if you plan to eat it all in one sitting, but if not then keep separate so it is not soggy.). Fry bacon in skillet. Drain and set aside. Shred chicken. If your chicken is leftover and getting a little dry, toss it in a little bit of the bacon grease or oil of your choice in a small bowl. Add cumin, chili powder, salt, and pepper and toss to coat evenly. If you prefer hot chicken you can heat it now. I serve this as a completely cold salad. Chop bacon and add to chicken. Shred cheese and set aside. For the dressing, combine mayo, dijon mustard, honey, prepared mustard, white vinegar, paprika, and black pepper. Combine until smooth and chill. Combine all ingredients, dress, garnish with cheese, and serve.
Season your chicken with salt/pepper then dust the cubes with the 3 tbsp of flour. Brown the cubes in a non stick pan. Add shallots, stir fry with chicken for approx 5 minutes. Add red pepper, cayenne, garlic, sun dried tomatoes, Honey, and vinegar. Add drained rinsed beans, stir. Add chicken broth and white wine, get any little pieces up from the pan. Simmer for approx 10-15 minutes with lid on medium heat or until the sauce has a nice consistency. Distribute the hot cooked pasta on 4 plates top with the chicken/bean mixture. Sprinkle 2 tbsp of Asiago cheese over each serving. And enjoy.
Combine mango, onion, cilantro, jalapeno, 1/4 cup lime juice, 2 T. olive oil. Season with salt and pepper and refrigerate for 2 hours. Brush both sides of fish with remaining olive oil and lime juice. Sprinkle with chili powder, salt and pepper. Grill (or broil) for about 4 minutes on each side or until cooked through. Serve with salsa.
Bring all, except cereal, to a near boil--be careful not to scorch. Remove from heat and pour over cereal and stir until cereal is coated well. Drop by spoonfuls onto waxed paper or press into greased 9 x 13 pan and cut into squares after cooled.
Mix all of the above ingredients by hand to blend and combine. Put in greased casserole and bake at 350 degrees for 30-35 minutes.
Combine the sugar and water in a large saucepan; stir well. Cook over medium-high heat, stirring constantly, until the sugar dissolves. Reduce heat to medium. Stir in the diced pears, and cook for 3 minutes, stirring frequently. Add the cranberries and honey, and cook 5 to 7 minutes or until the cranberry skins pop. Remove from heat, and stir in the grated lemon rind and lemon juice. Cover and chill thoroughly.
Wash and Cut pineapples in half length wise to make a boat. Include stem/stalk in cut. Bowl out pineapple and cube. Set aside. Boats will be used to serve dish. Beat 2 eggs in small bowl. Preheat wok or electric skillet to Medium High with 1 tbs vegetable oil. Pour egg and cook until scrabbled, chopping continuously. Dice Onion and Bell Pepper and add to skillet to saute. Add Peas and Carrots, and golden raisins with additional tbs oil. Cook Until Raisins swell. Add Shrimp and pineapple chunks. Cook until shrimp start to turn pink. Add Chilled Jasmine rice (cook rice one day in advance. Warm rice will turn mushy and absorb the oil) and remainder oil. Fry until rice just begins to brown a little. You may need to add more oil as cooking if you notice rice to stick. Just pour a tiny amount over top of rice and continue frying. Add soy and Teriyaki sauce until rice achieves a "fried rice" caramel color. Taste as you go, better less than too much. Each person can add more at meal time. I use low sodium soy so it does not taste too salty. Liberally add ginger and cinnamon to rice. This starts to smell amazing! Add more or less according to taste. The Cinnamon will really stand out in the aroma. You want just a hint of the ginger under the cinnamon flavor. Once rice is fried to your liking, fill each pineapple boat with the fried rice. Decorate the edge of the pineapple as well as the plate with the chili sauce. CAUTION: This sauce is VERY spicy. By decorating the plates, you can allow each person to add his or her own heat to the dish. Carefully mix into rice according to taste. My husband adds a lot and I will only use about 3 drops to the whole entree. We buy Sriracha hot chili sauce. Bottle is very easy to decorate with, and adds a lot of heat. Can be found in most regular groceries. ENJOY!
Blend all ingredients in blender or food processor. Store in clean jar in refrigerator for up to 3 days.
In saucepan, cook potatoes in salted water until tender; drain, add milk and mash with a potato masher, leaving them somewhat chunky. Add enough broth so the potatoes are wet, but not runny. Meanwhile, in a skillet, brown the onions in 2 teaspoons butter for about 3 minutes; remove and set aside. Brown the corned beef until warmed through; set aside. Chop 5 of the beet slices into small dice, reserving the remainder. Combine the potatoes, browned onions, corned beef, chopped beets and one tablespoon beet juice; season with salt and pepper. In a clean skillet, fry the eggs in 2 teaspoon butter; season with salt and pepper. Divide the potato/corned beef/beet mixture between 4 plates. Top each with a fried egg and serve with remaining sliced beets, rollmops, and pickles.
Boil the Macaroni Noodles. While the noodles are boiling, create a cheese sauce by combining the Velveeta cheese, milk, margarine, flour and salt & pepper in a sauce pan Heat while stirring until everything is melted together. Drain the noodles and combine the cheese sauce with the cooked macaroni. Once the noodles and cheese sauce are mixed well, grease a baking pan. Layer in the shredded cheese and the macaroni mixture.until you run out of noodles. (Be sure to leave enough shredded cheese to cover the top layer of noodles completely. Beat the egg and pour it over the top. Sprinkle the Paprika over the top. Cover tightly with aluminum foil and bake in over at 375 degrees for 30 minutes. Take the aluminum foil off, turn the oven up to 425 degrees and cook for another 5 minutes or until the top is browned. Enjoy!
Mix sauce ingredients together in a blender to combine. Set aside. In a large frying pan heat the oils and stir fry the pea pods, carrots and cabbage just until crisp. Season vegetables with additional soy sauce if desired. Add shrimp and cook until just pink. Mix in the peanut sauce mixture. Add the hot cooked noodles tossing to coat. Adding pasta water to thin if needed. Plate and top with scallion and optional ingredients. Enchanted will be those that conjure this, as if under a spell.
Bring 4 quarts of water to a boil in a large pot for the noodles. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add half of the cabbage, season with 1/4 teaspoon of salt, and cook, tossing frequently, until golden brown, 5 - 8 minutes. Transfer the cooked cabbage to a place. Repeat with the remaining cabbage. Add 1 tablespoon of salt and the noodles to the boiling water and cook until al dente.l Drain the noodles and transfer back to the pot. Add the reserved cabbage and butter, toss to combine, and season to taste with salt and pepper. Serve.
Place tofu block onto short-side and slice into 4 square wedges (they will be thin). Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a plate. Cover with a paper towel, and place a heavy skillet on top. Set aside for 30 minutes to drain excess water from the tofu. In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger. Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the green onion, chili strips and cilantro. Cover with plastic wrap, and refrigerate for at least 30 minutes and up to overnight. Preheat oven to 350 degrees. Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.
Roasting Peppers------------. Preheat grill or top oven to a high heat. Wash peppers and place in oven. The peppers will go black, turn to blacken all sides. (about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes. Then peel and seed the peppers, cut into large segments. -----------------. Melt butter in pan, add onions and saute until translucent. Add curry paste and fry a further 3 minutes. Add stock and peppers and let simmer a further 20 minutes. Puree in batches, then return soup to pan. Stir in coconut milk and reheat. Serve. For Vegetarian use vegetable stock.
in small bowl beat cream cheese at medium speed, scraping bowl often until light and fluffy. add salt, lemon juice, onion, liquid smoke and horseradish. continue beating until well mixed. by hand stir in salmon. spoon into serving bowl. if desired garnish with peacans and parsley. serve with crakers, store refrigerated.
Combine all ingredients in large pot, bring to a boil over high heat, reduce heat to medium and cook for 20 min. stirring occasionally. Note: Presentation of this soup is not pretty, it will look like grass clippings with vegetables. However it is very tasty, if you are a fan of spinach.
Heat olive oil in a large, deep pan over medium high heat. Pat chicken skin dry, lightly season with salt and pepper, and add to pan - skin side down. When the skin in brown, turn the chicken over and brown the other side. About 4 minutes per side. Remove from pan. Drain excess oil, lower heat to medium, add pancetta and brown. Add onions, lightly season with salt, crushed red pepper, and cook 8 minutes. Add garlic and cook for a minute, then add mushrooms, lightly season with salt, and cook for about 5 minutes. Add the wine and cook until reduced by half. Return the chicken to the pan, and add enough chicken stock to almost cover the chicken, and the bay leaves and thyme. Bring to a boil, and reduce to a simmer and cook about 30-35 minutes. (add more chicken stock or water, if needed.). While the chickenis cooking, puree the almonds in a food processor. Drizzle in a little oil while machine is running to make a loose paste. Once the chicken has cooked, remove from pan. Stir in the almond puree, bring to a boil and simmer for about 5 minutes. I added a spoonfulf of flour (mixed with a little water to make a slurry) to thicken the sauce, and cooked another 5 - 10 minutes. Spoon sauce over the chicken.
Cut the pork loin into six equal pieces and place into a 3 1/2 qt crock pot. Cut ginger in three slices and add to meat. Add the remaining ingredients. Cook on low 6 hours or high 3 hours. Remove the pork to a plate. Remove and discard the cinnamon stick, the ginger and the garlic cloves. Transfer the liquid to a pot over high heat and simmer until reduced and slightly thickened and glossy. Slice pork 1/4"-1/3" thick and serve with thickened sauce.
Place lettuce in the bottom of a bowl about 8 inches in diameter. If desired, sprinkle with salt and pepper. Layer mushrooms/broccoli. Then layer carrots. Arrange egg slices and bacon over vegetables. Top with 1/2 cup of cheese and the green onions. For the dressing, combine mayo, lemon juice and dillweed. Spread dressing over the top of salad, sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 2-24 hours. Before serving, toss to coat the vegetables. Sprinkle with additional sliced green onion, bacon bits and or cheese if desired.
Chill all ingredients. Pour juices and wine into punch bowl. Float orange slices on top. Variations: You may adjust the proportions of juice to wine, depending on the strength and flavor profile of your particular wine. This is also good with limes and lemons. Ice cubes made of frozen juice are a nice addition, or you can freeze the citrus slices and use them to keep sangria cold. This can be halved, doubled, tripled, etc. easily for any size group.
Combine the yeast, water and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens. Stir in the butter and salt and 3 cups of flour. Stir vigorously with a wooden spoon. Add the remaining flour in increments until the dough become too stiff to stir, then place the dough on a lightly floured surface. Knead for about 6 minutes, adding the remaining flour as necessart, until the dough become smooth and elastic. Do not overknead! Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk. (I find that sometimes it only takes an hour, make sure to check!). Grease two 8 1/2" x 4 1/2" loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan. Cover and let rise in a warm draft-free spot for about 1 hour or until the dough has risen to the top of the pans. (Again, I find that it seems to take less time than listed here.). Preheat the oven to 350°F. Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.
Mix together first 4 ingredients and bring to a boil. Stir in crabmeat and lower the heat to a simmer. Add more chicken broth if necessary. Remove from heat and stir in egg whites. Make sure the soup is hot enough to cook the egg whites through. Serve!
Preheat oven to 375. Rinse and pat dry the chicken thighs. Sprinkle chicken with the Trader Joe's 21 Salute Seasoning. Place on greased baking sheet. Roast for 20 minutes. Remove pan from the oven and place aspapagus on pan. Drizzle asparagus with olive oil and sprinkle with salt and pepper. Roast chicken and asparagus 10 minutes more or until done.
Mince the green onions, garlic, and ginger - this takes me about 5 minutes, but "your mileage may vary". In a medium bowl, combine all ingredients and mix well. Refrigerate until ready to use. Use as a baste for pork or chicken. This marinade is a definite winner! I originally picked up the recipe at Gail's Recipe Swap (posted by deb-in-MI, who got it from her boss), where everybody was raving about it. It's extremely versatile - some folks used it on beef, some on pork, and I've tried it on salmon steaks. It's wonderful on all of them! Note: you can also substitute ingredients, such as apricot for the peach; I've also added a heaping tablespoon full of lemon curd to the recipe, since it was sitting out on the counter at the time.
Mix all the dry ingredients together. Slice the chicken into thin pieces. Sprinkle with the seasoning mix, and allow to sit for 5 minutes. Thread the chicken onto skewers and brush with the oil. Grill or broil for 3 minutes on each side, or until chicken is cooked through. Note: if using wooden skewers, soak them for at least half an hour before using to avoid burning!
Place the fish and Tabasco in a stainless steel bowl. Let marinate for 20 minutes. Mix the batter by whipping the eggs, adding the water. Blend the flour, cornstarch, baking powder, salt and pepper together in a dry bowl. Gently stir this into the egg mixture. Do not try and get out all the lumps and do not overmix. Heat 4 cups of oil to 375-400*. Dip the marinated fish squares into the batter and then deep fry until brown, about 4 minutes.
Brew tea according to package directions. Steep mint in prepared tea for 5 minutes. Strain tea, and discard mint. Pour tea over ice to cool. Garnish with cucumber slices and mint leaves, if desired.
Heat the oil in a soup pot. Add the onion and saute over medium heat until golden. Add the lentils and 6 cups water and bring to a simmer. Stir in curry powder, cover, and simmer very gently for 35 to 40 minutes. When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 1/4 cup water. Season with salt and additional curry powder, if desired. Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.
prepare asparagus by washing and snapping off tough end. heat oil in frying pan. add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus. remove from heat and cover for a few minutes to let flavours develop. serve.
Saute onion g ently in butter in a large saucepan until transparent. Add chunks of pumpkin, stock, juice, zest and sugar. Simmer 20-25 minutes until cooked. Puree in a food processor or blender or push through a sieve. Return to saucepan, add sliced orange and reheat gently for 10 minutes. Freezes well
Combine the 1/2 cup flour, salt and pepper in a paper bag. Add pheasant, 2 to 3 pieces at a time. Shake to coat well. In a large heavy skillet brown the pheasant in butter (350° on electric skillet). Add onion and carrot, cook 2 minutes. Add 1 can broth and cloves. Reduce heat (200°) Cover and simmer 45 to 55 minutes or till tender, adding 2nd can of broth as needed to prevent all juices from cooking away. Remove to warm platter. Measure 1 cup broth, discard remaining broth. Return broth to skillet. In a screw-top jar shake light cream and 3 tbls flour till blended. Stir into broth in skillet, cook and stir till thickened and bubbly. Stir in parsley and lemon juice. Serve over pheasant.