HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare your barbecue. Double foil piece(s) large enough to hold salmon in a packet. Mix together the mayo, garlic, and mustard (if using). Slather the place where the salmon will sit with about a quarter of the mixture. Season salmon with salt and pepper. Lay lemon slices on top of salmon. Wrap salmon with the bacon. Lay the wrapped salmon on the mayo mixture on the foil package. Slather the wrapped salmon with the remaining mayo mixture. Barbecue on the grill until done and flakes easily, which will take about 20-25 minutes. Discard bacon before serving. Makes 8 servings.
Combine lemon juice through brown sugar. Whisk until the sugar has dissolved. Add in the oil and continue to whisk until it has emulsified. Pour over chicken breasts in a zipper bag or non-reactive container. Let marinate between 4-24 hours. Cook on a hot grill until done.
In mixing bowl, cream butter and sugars. Beat in egg and vanilla. Mix dry ingredients; gradually add to creamed mixture. Stir in malted milk balls. Shape into 1 1/2-inch balls. Place on greased baking sheets, 2 inches apart. Bake at 375° for 10-12 minutes or until set. Cool.
Combine the chocolate chips and milk in the top of a double boiler or heavy saucepan and stir constantly until melted and smooth. Stir in peanut butter. Stir in additional milk if needed to reach desired consistency. Pour mixture into fondue pot and enjoy! (If mixture gets to thick, add more milk.).
Sort and wash peas; set aside. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned. Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken. Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.
Combine cake mixes per package. Add remaining ingredients. Bake per package in loaf pans. Cool Until cool to the touch. Top with Icing Mixture.
Mash the Borlotti beans, adding olive oil half way through the process. Add the sesame oil, sage, and semi-dried tomatoes and mix thoroughly.
Mix crust ingredients together. Press into 9x13 pan and bake for 10 minutes at 350 degrees F. Cool. For filling, mix together rhubarb, sugar, and cornstarch in saucepan. Cook until thick over medium heat, 3-5 minutes. Cool. Spread on crust. For topping 1, fold marshmallows into whipped cream, and spread over rhubarb layer. Finally prepare pudding mix according to package directions. Pour pudding gently over whipped cream/marshmallow layer. Refrigerate for 3-4 hours.
For the salad dressing, mix together gelatin and cold water. Microwave on 'HIGH' for approximately 2 minutes, until just hard boiling. Mix in vinegar then whip in oil. Mix in finely chopped red sweet pepper, salt, garlic powder, Worcestershire sauce, grossly ground black pepper, parsley flakes, oregano, thyme and basil. Refrigerate for approximately 15 minutes before mixing in grated fresh Romano cheese, grated fresh Parmesan cheese and egg substitute, until thick. Refrigerate overnight to thicken mixture even more. Preheat kitchen barbecue to medium heat. Salt and pepper chicken whites. Grill chicken whites for 5 minutes on each side, until no longer pink inside. Meanwhile, well mix together Roman lettuce slices, red cabbage slices and grated carrot into a large bowl. Remove done chicken whites from grill; dice chicken whites. Heat each pita bread into microwave oven for 20 seconds. Fill the middle of each pita bread length wise, as a taco, with 1 1/2 cups of lettuce mixture. Top lettuce mixture with approximately 1/3 cup chicken dices. Pour 1 tablespoon salad dressing on top chicken dices. Evenly sprinkle with finely grated Fresh Parmesan cheese. Roll, and serve.
Cut beef roast in half and add to slow cooker. Next mix consomme, soup, broth and bouillion and pour over the beef roast. Turn the slow cooker to HIGH and cook for 6-8 hours. Shred the meat and serve on rolls, the fat may be used as dipping sauce.
Set a heavy zip-top bag in a large mixing bowl and place the chicken in the bag. Add the wine, oil, vinegar, basil, oregano or tarragon, onion powder, and garlic. Close the bag and turn it to coat the chicken well. Marinate for 5-24 hours in the refrigerator, turning occasionally. Drain the chicken, reserving the marinade. Place the chicken on an unheated rack in a broiler pan. Brush with the marinade. Broil 4"-5" from the heat for about 20 min or until lightly browned, brushing often with the marinade. Turn the chicken and broil for 5-15 min more til the chicken is tender and no longer pink.
Stir the soup, water, rice, vegetables and onion powder in a 12" x 8" shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake at 375 degrees for 45 minute or until done. Top with cheese. Serve with a green salad and bread of your choice.
In a big soup pot over medium heat, warm the oil. Add in the kielbasa, onions, and garlic; saute until onions and garlic are tender and the kielbasa is lightly browned, about 5 minutes. Increase heat to high; add in stock, carrots, celery, zucchini, salt, and pepper to taste; bring to a boil. Decrease heat to med-low and simmer, covered, until the vegetables are tender, about 20 minutes. Add in chicken and macaroni; simmer, uncovered, until the macaroni is tender and the flavors are blended, about 15 minutes.
Dough: Mix flour, salt and shortening until crumbly and add water by tablespoon until dough is easy to handle. Recipe provides a generous amount of dough to make rolling out easier. Divide dough in half and roll out each portion to line an 8 inch pie pan. Lay the crust in the pie pans, trim the edges and fold them under. Filling: Combine the sugar, salt and cinnamon and add the eggs, mixing well. Stir in the pumpkin and milk and mix well. Pour half the filling into each pie shell and bake 15 minutes at 425°F Then reduce the heat to 350F and bake 40 to 45 minutes longer.
Put potatoes in a large pot (skins on), cover with water, and bring to a boil. Reduce heat and cook at a low boil until the potatoes are tender, about 45 minutes - drain. While potatoes are still warm, peel off skins and discard. Pass all potatoes through a ricer onto a clean counter/work surface. Bring 6 quarts of water to a boil in a large pot with 1 tablespoon of salt. Setup an ice bath nearby (large bowl filled with water and ice cubes to keep water very cold). Make a well in the center of the riced potatoes, then sprinkle all over with flour. Break the eggs into the center of the well. Add salt (1 tsp.). Using a fork, blend egg and salt together, then incorporate flour and potatoes (like making pasta). Once the dough begins to come together, begin kneading lightly until it forms a ball, then knead for another 4 minutes, or until the dough is dry to the touch. Divide the dough into 6 balls. Roll one ball into a rope 3/4 inch in diameter, and cut into 1-inch pieces. Roll each piece down the back of a fork to create ridges (or against the back of a gnocchi ridger). Drop gnocchi into the boiling water and cook until they float to the surface, about 1 minute. Use a slotted or strainer spoon to transfer from boiling water to the ice bath. Repeat with the remaining 5 balls (do not try to cook all gnocchi at once). Add ice to the ice bath as needed (ice will melt as you add hot gnocchi). When all gnocchi have been cooked and cooled in the ice bath, transfer gnocchi to another bowl using a slotted or strainer spoon and toss with the canola oil. Place in fridge until ready to use (up to 48 hours). NOTE: I strongly recommend using the ice bath, even if you plan on eating them immediately. By cooling them in the ice bath and then reheating them all at once, it allows all of the gnocchi to reheat simultaneously and evenly. When ready to serve, bring 6 quarts of water to a boil with 2 tablespoons of salt. Drop gnocchi into the boiling water and cook until they float to the surface (about 1-3 minutes). Remove using a slotted or strainer spoon and set aside. Melt the butter in a large, deep saute pan. Add the sage and parsley and cook over MEDIUM-HIGH heat until sage is crisp and butter starts to brown, about 3 minutes. Add the gnocchi and lemon zest and toss well. Add the peas, tomatoes, and a generous pinch of salt and freshly ground pepper to taste and cook, tossing until heated through, about 2-5 minutes. Add the parmesan cheese, transfer to a warmed serving dish, and serve immediately.
Beat margarine and cream cheese together, work in flour to form a ball. Divide the dough into 24 equal pieces. Press into mini tart tins. Divide cheese evenly among tarts. Beat egg until frothy, add milk, green onion and spices. Spoon into tarts and bake @ 350 Variations: substitute the cheddar cheese for feta and the green onion for finely chopped black olives. Greek style tarts.
Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour. Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices. Add the chickpeas right now, or they will never become soft! Let it simmer on low for about 1 hour. After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour. After these two hours, vegetables should be soft, and you should be able to tear apart the meat with a spoon, as this is how it is eaten! Check for seasoning and serve with steamed couscous!
Preheat oven to 350*F. Grease and flour 24 standard-size muffin cups, or line with paper wrappers; set aside. Whisk together the flour, baking powder, and salt; set aside. In a large bowl, using an electric mixer on high speed, cream the butter until light and fluffy. Gradually add the sugar; continue beating until very light and fluffy. Reduce mixer speed to medium; beat in the eggs, 2 at a time, then the vanilla. Reduce mixer speed to low; alternately beat in the flour mixture with the milk, just until blended. Spoon the batter into the prepared cups; bake for 20-25 minutes, until the tops are soft but springy. Cool 5-10 minutes in the tins on a wire rack; carefully invert and cool completely. Frost as desired. *For a more intense vanilla flavor, make vanilla sugar: bury a halved vanilla bean in a container of granulated sugar; cover tightly and let stand for a few days to let the flavor develop. Stir every so often. *.
Preheat oven to 350°F To make the sauce: First, brown the ground beef and Port. Sausage in separate frying pans over medium heat. Make sure the beef is in a large frying pan, and drain the fat. When the sausage is done, pat it dry with paper towels to remove the grease. When the beef is just about done, grind the pepper over the beef, probably about 1 Tbsp worth. Add about 1/2 to 1 Tbsp soy sauce and mix it in to the beef. You can replace the soy sauce with salt, but it adds a nice zing to the flavor. At this point, I usually cut the onion into chunks and throw it into my Cuisinart with the garlic, and shred them to bits, and toss them in . But sliced into small bits works well also. Add the onion and garlic, and let cook down (covered) until the onion gets a little clear. I add a little oil here sometimes, depending on how much fat was in the meat. Add the tomato paste, and mix it in . I do the paste first because it makes it faster and easier to get the consistency right when the sauce comes in . Add the sauce and mix it well. Add generous amounts of the oregano and Italian Seasoning. Don't go overboard on the basil though. Add the bay leaves. Let it simmer. Mix it, and let it simmer longer. Start the water boiling for the ziti. Add some salt and oil to the water to make it boil quicker, and to help keep the zitis from sticking. Throw the green pepper, sausage, and mushrooms into the sauce. Next stir about 4 or 5 Tbsp Parmesan cheese in to the sauce. When the ziti is done, drain them and dump into a large rectangular Pyrex. I don't remember the exact size, but I think its around 9x18. You may have a touch too many zitis, but they are delicious plain, so eat any extras. Once the Parmesan has melted into the sauce and made it stringy, and the sauce has thickened, stir the sauce into the zitis. Mix it all well. Now, lay the sliced mozzarella over the ziti like shingles on a roof. Sprinkle over some more Parmesan, maybe a tablespoons. Bake at 350°F for 45 minutes to 1 hour.
sperately add water, honey, and sugar and stir for 30 sec. add water mix into blender. cut lime in half, squeeze juice from one of the halves into blender. cut the remaining half of lime into half put one of the lime peices into the blender with the last lime peice squeeze the juice into the blender blend untill the skin from the lime is into very tiny peices. add the sprite to blender blend mix for 30 seconds.
NOTES: FOR BEST RESULTS DON'T OMIT OR SUBSTITUTE ANY INGREDIENT. USE ONLY SEASON-ALL BRAND SEASONED SALT. SACO BRAND BUTTERMILK SOLIDS IS SOLD AT SMART & FINAL STORES. EGG YOLK POWDER CAN BE ORDERED ONLINE. IF OMITTING BUTTERMILK SOLIDS, NONFAT DRY MILK POWDER OR EGG YOLK POWDER -- (1) REPLACE OMITTED INGREDIENTS EQUALLY WITH CAKE FLOUR IN THE DRY BATTER INGREDIENTS, AND (2) REPLACE OMITTED INGREDIENTS IN "LIQUID FORM", AS AN EGG WASH BEFORE BREADING (1 1/2 CUPS BUTTERMILK OR NONFAT MILK, 1 BEATEN EGG). THERE WILL BE A SLIGHTLY DIFFERENT COLOR RESULT FROM DIXIE FRY'S VERSION DUE TO THE ABSENCE OF BEET POWDER AND PAPRIKA OLEORESIN (COLORING AGENTS). REGARDING OREGANO AND MUSTARD POWDER MEASUREMENTS: 3/8 TEASPOON = 1/4 TEASPOON, PLUS ONE PINCH. SEE STEPS 7 AND 9 FOR DIXIE FRY'S APPROXIMATE COOKING TIMES. INTO the large bowl of a food processor, add all ingredients; PROCESS mixture for 10-15 seconds while tilting alternately for even blending. Mixture is now ready to use (retain 1/2 of mixture for a second use if desired (store in an airtight container). The following steps are the written directions from the Dixie Fry box. POUR (1 cup) Dixie Fry into medium plastic bag (or in a pan). MOISTEN chicken, pork, or seafood with water (or a whipped egg mixture). SHAKE 1 or 2 pieces at a time (or coat by rolling in pan). FRY METHOD (Spice Guru's note: I recommend using at least 1 cup cooking oil in a deep skillet, rather than the given amount): Pour 2 tablespoons vegetable oil in skillet. Cook over medium-low heat, uncovered, until golden and cooked through, turning occasionally. COOKING TIMES FOR FRYING METHOD: Chicken parts with skin and bone, 40 minutes; Boneless, skinless chicken breast, 20 minutes; Pork chops, 15 minutes; Fish fillet, 5-7 minutes. "NO OIL" BAKE METHOD (Spice Guru's note: I recommend using a light coat of vegetable oil on chicken before breading): Use baking pan. Spray no-fat cooking spray on pan. Bake, uncovered, until golden and cooked through, turning once. COOKING TIMES FOR BAKING METHOD: (at 400 F): Chicken parts with skin and bone, 45-50 minutes; Boneless, skinless chicken breast, 20 minutes; Pork chops, 40 minutes; Fish fillet, 5-7 minutes. SERVE and enjoy!
TIP: ghee is butter with the milk proteins and salts removed,which means it is less likely to burn. Boil the eggs for 10 minutes. Hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil,cover,and simmer for about 5 minutes,until cooked through. Remove from pan and set aside. When cool enough to handle,remove skin from fish,flake into chunks and set aside. Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water,drain again,and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger,onion and garlic. Soften for about 5 minutes,then add the curry powder and mustard seeds. Cook for a further few minutes,then add the chopped tomatoes and lemon juice. Quarter the eggs. Add fish and rice to pan and gently heat through. Add the eggs,coriander and chilli and stir gently. Place in a warm serving dish. Mix the chopped coriander and natural yogurt,and serve with the kedgeree.
Spray a 4 quart saucepan with nonstick spray coating. Place onion, garlic, jalapeno and pork in pan and cook over medium high heat, stirring occasionally, until vegetables are tender and meat is lightly browned. Add tomato paste, chicken broth, chili powder and cumin. Cover, heat to a boil, reduce heat and simmer 15 minutes. Stir in chocolate, beans and cilantro and simmer 10 minutes.
Prepare filling: Combine cream cheese and 1/2 cup sugar; beat until smooth. Add egg, 1/8 tsp salt, stirring well. Fold in chocolate chips. Set aside. Prepare cake mix according to package directions. Spoon batter into lined muffin pans filling 1/2 full. Spoon 1 rounded tablespoon filling into center of each cupcake. Bake at 350°F for 25-30 minutes.
Cut bread in half horizontally. Open loaf. Mix mayo, butter, garlic, rosemary, basil,parsley, green onion, salt and pepper. Mix cheeses together in a bowl. Put half of the cheese mixture in the mayo mixture and stir. Spread half of the mayo mixture on each half of the loaf. Sprinkle remaining cheese on top. I placed this over indirect heat in my BBQ for about 20 minutes, until heated through and the cheese was melted. I was cooking the steak on the other half of the BBQ so it was easy to keep an eye on it. You could bake this in the oven at 350F, but I didn't want to list how long you would bake it for because I didn't make it that way. I would guess 15 minutes.
Over med-high heat, saute the pancetta in the oil. Add the onions, garlic and red pepper flakes. Cook 3-4 minutes. Start wilting the greens into the pan; adding a little at a time. Once all of the greens are in the pan, add the nutmeg and salt and pepper. Add the chicken stock, water and beans and bring the soup to a boil. Bring back down to a simmer and cook for 10 minutes. Adjust seasonings and serve.
Peel the cucumber, cut in half lengthways, and slice crossways as thinly as possible. In a small bowl, combine the butter and orange zest and stir until the mixture is creamy and the ingredients are well-blended. Spread each slice of white bread with the butter mixture, arrange several slices of cucumber on each slice and top with the whole-wheat bread, and cut each sandwich into 4 triangles. To serve: Arrange the sandwiches on a platter, alternating white and brown sides of the sandwiches and garnish with mint sprigs and orange slices. On cucumbers: Of course traditionally the cucumber is peeled, but to modern tastes, many cucumbers available - such as Lebanese or continental, just those names alone would be enough to have Lady Bracknell turning in her grave! - really don't need peeling.
Preheat oven to 200.C/180.C Fan forced. Line a large baking tray with baking paper. Place pumpkin, onion, capsicum, zucchini, garlic and 1 tblsp oil in a bowl and toss to coat, season with salt & pepper. Place on prepared tray and roast 30 mins or until tender. Meanwhile cook risoni in a large pan of boiling salted water according to packet directions, drain and return to pan to keep warm. Add lemon juice, feta, roasted vegetables and remaining oil to risoni, toss gently to combine and serve topped with pine nuts.
Mix all ingredients together and use medium speed on mix master to beat for 5 minutes. Line bottom of a greased round cake tin. Pour mixture into tin and bake at 180 degrees for approx 30 minutes. Cool in tin for 5 minutes before turning out. Ice as desired or dust with GF icing sugar. VARIATIONS. Use orange juice and add the zest of one orange in place of the milk. Use lemon juice and zest in place of the milk. Add 1/4 cup of cocoa for a chocolate cake. Make two cakes and sandwich with jam and cream for use as a double sponge birthday cake.
Preheat oven to 450F and lightly butter four (4 oz.) ramekins. Place butter and chocolate in a medium glass bowl; microwave on HIGH for about 2 minutes, stirring twice, until butter and chocolate are melted. Add eggs, sugar and liqueur; beat with electric mixer until foamy. Beat in flour until just combined. Pour equal amounts of batter into ramekins; bake for 8 to 10 minutes or until set around the edges and soft in the middle. Let stand for 5 minutes, then invert onto 4 small plates. Pour 2 Tablespoons liqueur around the edge of each, if you like.
Combine all ingredients in a crockpot. Cover and cook for about 6 hours. See Jeff's notes for garnishes and serving suggestions. Serve with warm tortillas.
Combine flour and seasoned salt in Ziploc bag. Add chicken. Seal and shake to coat chicken. Brown chicken in large skillet in oil over medium high heat. Add remaining ingredients, except cheese, and bring to a boil. Cover, reduce heat and simmer 25 minutes until rice is tender and liquid is absorbed. Serve with sprinkled cheddar cheese.
Preheat oven to 450F and grease your corn stick pan. Beat egg; add milk and melted butter. Sift dry ingredients together; add to batter. Bake for 12 to 15 minutes or until golden brown.
Preheat oven to 375 degrees. Spray a 13x9x2 inch glass baking dish with nonstick cooking spray. Arrange chicken in dish and top each with a pineapple slice, onion and pepper slice. Drizzle the chicken with marinade. Bake 40 minutes until chicken is thoroughly cooked. Spoon pan juices over chicken once during baking process and again, just before serving.
Melt 1 Tablespoon butter in saute pan. Stir in minced onions and celery seed. In a large mixing bowl, mix parsley, salt & pepper, sage and thyme. Stir into butter mixture in pan. Stir in chicken broth and 1/4 cup butter. Once everything is mixed together in pan then add in bread crumbs. Stir to combine and then cover. Remove from heat and let sit 8 - 10 minutes.
Combine all ingredients except gyoza wrappers, vegetable oil and water in large bowl. (Filling can be made 1 day ahead. Cover and refrigerate.). 2. Place scant 1 tablespoon filling in center of each gyoza wrapper; lightly moisten outside edge of wrapper with a bit of water. Fold wrapper in half to enclose filling, pinching center and each end to make a tight seal. Holding wonton in hand, seal remaining edges, pinching dough towards center, forming a couple of small pleats. Press sealed edge down lightly to plump up dumpling and make it stand up straight.**. 3 Place dumplings in rows on baking sheet so they don't touch. Heat 10-inch nonstick skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Place 12 potstickers in skillet (packing them tightly is fine). Cook without disturbing 1 to 2 minutes or until bottoms are pale golden brown. 4. Add 1/2 cup of the water around sides of skillet; immediately cover. Cook 8 minutes. Uncover; cook 1 to 2 minutes, shaking skillet gently to prevent sticking. When water has evaporated and potstickers are crispy brown, place, bottom-side up, on platter. Repeat with remaining potstickers, adding additional oil as needed. Serve hot or warm with sauces for dipping. TIPS *Cut rounds from wonton wrappers using 3 1/4-inch round cookie cutter, or round off corners with knife. Any leftover wrappers can be tightly wrapped and frozen 3 months. **Potstickers can be made to this point and frozen 1 month. Place them on a baking sheet 1 inch apart; freeze 3 hours or until completely frozen. Place in resealable plastic freezer bag. They can be cooked frozen; follow instructions, adding an additional 1/4 cup water and an extra 1 to 2 minutes cooking time.
Preheat the oven 350°F; butter a 9-inch Pyrex pie plate. Gently combine the berries with the sugar, flour, and the cinnamon; place in the prepared pie plate. Prepare the topping; Combine the oats, flour, both sugars, and salt in a bowl. Use a pastry blender or 2 knives to work until topping resembles coarse meal. Sprinkle evenly over the berries. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in desert bowls with whipped cream or ice cream.
Bring vegetable broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork. Combine cooked couscous and remaining ingredients in a large bowl.