HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat slowly on all sides in a Dutch oven. Add water, salt, pepper, onion, marjoram and bay leaf. Cover and simmer over low heat 2 hours, or until meat is tender. Add vegetables and simmer an additional 30 minutes until vegetables are tender.
Preheat the oven to 400 degrees. Melt butter. Coat a 9 x 13 dish with nonstick cooking spray. In a small bowl combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper; mix well and set aside. Peel potatoes and cut lengthwise into quarters; cut each quarter lengthwise into 3 strips. Dip each strip in the melted butter, then in Parmesan mixture, coating completely. Place in a single layer in the baking dish. Pour any remaining melted butter over potatoes. Bake for 30 to 35 minutes, or until potatoes are tender, turning them over once or twice.
In a medium saucepan, combine sugar and flour; add milk and beaten egg - whisk to combine. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat, add butter and vanilla. Cool completely. Stir sour cream into pudding. Layer in this manner; 1/2 of the wafers, 1/2 of the bananas, 1/2 of the pudding, and 1/2 of the cool whip. Repeat layers. Refrigerate approximately 8 hours or overnight before serving.
Preheat the oven to 450 degrees and place the rack in the middle position. Combine the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk together. (Ingredients 1-5 may be placed in a food processer and pulsed 4-5 times to mix.). Add pieces of butter and shortening and, using a pastry blender or fork, cut into the dry ingredients until the pieces are about the size of small peas and evenly distributed. If using a food processor, pulse about 15 times, until the mixture resembles coarse meal. Stir in the buttermilk, mixing with a spatula until the dough comes together in a rough ball. Turn the dough out onto a lightly floured surface and knead gently and briefly, no longer than 30 seconds, until the dough appears uniform. With a rolling pin, roll out the dough to about 1 inch thick. I allow the form to sit for about 5 minutes to allow the glutens to interact so cutting is easier. Dip a 2 - 2 1/2-inch biscuit cutter in flour, then press straight down through the dough, without twisting (which makes the biscuit tough). Place the dough round upside-down on an ungreased baking sheet. Gather the scraps into another inch-thick piece and cut more rounds until all the dough is used. Bake for 5 minutes, then reduce the heat to 400 degrees and bake for another 10 minutes, until golden brown. Serve immediately. Note: My picture is of one baked from frozen in a toaster oven. Note: I prepare the dough then place the individual biscuits on a baking sheet covered with a sheet of wax paper then freeze. Afterwhich, I wrap the individual frozen biscuits in wax paper and place in a ziplock bag, squeezing out the excess air for later use. These may be baked frozen; increase baking time.
Combine the first 5 ingredients in a medium bowl. Spread 1/2 cup tuna salad over 4 bread slices. Top each slice with 1/2 cup arugula and 1 bread slice.
Combine hot water, chicken bouillon and onion powder. Place rice in 13x9x2 pan and add hot water mixture. Stir. Add carrots in even layer on top of rice. Place broccoli florets evenly atop carrot layer. Place chicken breasts on top. Frozen breast pieces need not be thawed. Salt and pepper chicken pieces, if desired. Thoroughly mix soup and milk. Pour over chicken breasts. Cover tightly with aluminum foil and bake at 400F for 45-60 minutes or until chicken breasts are fully cooked. Remove foil, add fresh parmesan cheese during last 15 minutes of cooking time and continue baking UNcovered. NOTE: If you must substitute canned, grated parmesan cheese, do not add until the last 5 minutes of cooking time. Let stand 5 minutes before serving. Serves 4.
Generously brush a 10-inch Bundt pan with melted butter. Refrigerate pan until butter hardens, about 15 minutes. Brush pan with remaining melted butter to cover any uncoated spots; set pan aside. Preheat oven to 350 degrees F. In small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside. In a medium bowl, whisk flour and salt; set aside. In large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes. On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts. On low speed, gradually beat in flour mixture just until blended. Pour in hot milk mixture, then add baking powder; beat until blended. With a rubber spatula, fold in lemon zest. Scrape batter evenly into prepared pan. Bake 50-55 minutes, or until a skewer inserted into center comes out clean. Cool in pan 5 minutes. Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar. Line a rimmed baking pan with foil. Invert cake over prepared pan. Brush top and sides of cake with lemon syrup. Cool completely.
Cut a small x in skin of blossom end of each tomato. Blanch tomatoes in a saucepan of boiling water 3 seconda and immediately transfer with slotted spoon to bowl of ice water to stop cooking. Drain and peel, transferring to large, shallow dish. Stir together vodka, vinegar, sugar, and zest until sugar is dissolved, then pour over tomatoes, gently tossing to coat. Marinate, covered and chilled, 30 minutes to 1 hour.
Heat oil in a sautee pan and dice the onion. Wash the leaves and stems, bring the water to a boil. Brown the onion, when brown set aside with a lid on. Steam the leaves/stems until tender @2 minute Mix juice with onions and oil. Put leaves in a bowl, drizzle with onion/lemon/oil sauce and sprinkle with seeds and salt. Serve immediately.
Tie the heart with string. Place it on a rack in an oven proof dish. Place in bottom of the dish the stock or diluted tomato soup. Place over the heart the bacon strips. Cover the dish closely and bake the heart in a moderate oven 325°F until tender, sometimes if beef, a matter of 3-5 hours, if veal about 2 hours. Remove heart to a plate and cool it slightly. Heat, then fill the cavity with 1 1/2 cups bread dressing or rice dressing. Sprinkle the heart with paprika. Return it briefly to hot oven 400°F or place it under a broiler to reheat. The drippings may be thickened with flour to make gravy.
In a large bowl, whisk the spelt flour, baking soda, salt, sugar, eggs, buttermilk, water, and oil to form a very smooth and thin batter. Or place in a blender and mix until smooth. Best if you can do this the night before - otherwise you can let it sit for 30minutes before baking (although they are still yummy if you cant wait). Over medium heat, heat an 8-inch frying pan or a few minutes. Add the 1/2 teaspoon of butter or coat with cooking spray. You will only need to do this at the start. Using a dry measuring cup, add a scant 1/4 cup of prepared crepe batter to the frying pan (you may need up to 1/3 cup if using a larger pan). Twirl the pan so that the batter covers the bottom of the pan in a thin layer. The first couple of crepes are often a write-off (or snack for the chef). The crepe will be ready to flip when it appears slightly dry on top and golden on the bottom (approximately 1 1/2 to 2 minutes). To flip, I usually run a knife around the edge and then use my thumb and forefinger to flip it or slip a rubber spatula beneath. The crepes will only require about 30 seconds of cooking on the other side. Stack the crepes on a plate as you go. You can keep them warm in a 200 degree F. oven or they are great served at room temperature. They are yummy filled with nutella, peanut butter & bananas, plain & sprinkled with powdered sugar or our fave - filled with sauteed cinnamon apples & plain, non-fat greek yogurt.
Lay bread slices (crusts on) on cookie sheets. Mix all the other ingredients together and spread on each bread slice and spread thick. There shouldn't be any left over. Cut each slice in 3 pieces (If you try to do two slices, it doesn't bake up as nice. I use my pizza cutter to slice these instead of a knife. Whatever is easier for you). Bake at 250 degrees for 45 minutes to 1 hour. Makes approximately 75 pieces. Let cool completely and store in an air tight container.
Pat chicken pieces dry. Combine ingredients for rub. Smear rub over both sides of chicken; the more you use, the spicer it will be. Heat barbecue. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer).
Mix all ingredients except cheese and tortillas. Bring to boil. Layer tortillas, chicken mixture, and cheese. Bake 20-30 minutes at 325. Let set 10-15 minutes before serving.
Combine all ingredients and pour over frozen thighs and put back in freezer, or,. Combine all ingredients and pour over thawed chicken and marinate at room temperature for at least one hour. Rub your grill grates with oil or nonstick spray before pre-heating as the sugars will cause the chicken to stick. Baste and turn chicken every ten minutes till no longer pink in center (grilling time will depend on size of your chicken). My family loves to dip so I have boiled the remaining marinade and reduced to 3/4 then served on side. It is strong so it is a matter of choice.
Combine chicken, celery soup, mushrooms with liquid, celery, green pepper, steak sauce and marjoram in a large skillet. Heat slowly until bubbly hot, about 10 minutes. Turn into a 4-cup shallow baking dish. Prepare piecrust mix, following label directions, adding dillweed with wa- ter. Roll out to fit top of baking dish; cover pie; turn edge under, flush with rim; flute. Cut a 6-inch "X" in center of pastry. Fold corners back. Bake in a very hot oven (450^F.) for 20 minutes or until crust is golden brown. Let stand 10 minutes before serving.
Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel, and a large pinch of salt; cook until vegetables are tender, about 5 minutes. Add the white wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside in bowl. About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg, and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough. Bring the soup to a boil. Form the dough into eight dumplings (a big spoon or ice cream scoop); drop into the soup. Cover and cook and until the dumplings float to the top of the surface, about 10 minutes. Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.
Cover cabbage leaves with boiling water. Cook and stir ground beef, onin and garlic over medium heat until beef is light brown; drain. Stir rice, parsley, 1 1/2 teaspoon salt, the lemon pepper, cinnamon, oregano, 1 1/2 cups water and cheese into beef. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until water is absorbed, about 15 minutes. Heat oven to 350. Dry cabbage leaves; sprinkle with 1/4 teaspoon salt. Mound 1/2 cup filling at stem end of each cabbage leaf. Roll, folding in sides; fasten with wooden picks. Place in ungreased baking dish. Pour 1 cup water over cabbage rolls. Cover and bake 30 minutes; drain. Spoon hot Lemon Sauce over cabbage rolls; garnish with parsley. LEMON SAUCE. mix 1 package (about 1 ounce) chicken gravy mix, 3/4 cup water and 1 to 2 teaspoons lemon juice. Heat to boiling, stirring occasionally.
To make the crust, whisk the flour, salt, and onion powder together in a large bowl. Cut in the Earth Balance (assuming you used a new stick and have a 6-tablespoon stick now) little by little, as if you're whittling off pieces, into the bowl. Stir in the olive oil and a little soymilk and knead by hand. Add soymilk as needed to make the dough gather together, and form the dough into a compact ball. Roll out onto a sheet of parchment paper. To make peeling it off easier, pop in the freezer for a few minutes. Lightly grease a 9" pie pan with a little olive oil, about 1 teaspoon or so. Roll the dough into the pan, crimping the edges at the top with a fork. Poke some holes in the bottom and sides with the fork to aerate. Bake at 450F for 10-12 minutes until lightly browned, extract from the oven and let cool while you make the filling. Wash the spinach or broccoli and run through a food chopper or processor/blender to get the finely chopped consistency, until you have roughly 1 cup. Wash the mushrooms and slice them. Put the tofu and soymilk into a large bowl, and beat with a hand mixer. Beat in the dry spices and nutritional yeast. Add the spinach and mushrooms, and whisk in by hand. Pour the tofu filling into the pre-baked pie crust. Bake at 400F for 40-45 minutes or until the top is browned. Let cool for 10-15 minutes prior to serving (or else the tofu will make a watery mess!) Cut into slices and serve. I like to eat mine with some extra nutritional yeast and black pepper!
Put all the above in the blender and blend till smooth. Use on sandwiches, as a dip, with your favourite kebabs, scones!
Wash the dandelion blossoms well in a colander. Place in a large pot with the orange and lemon juice and peels. Bring to a boil and allow to boil for 2-3 minutes. Turn off the heat and let cool and sit for 24-48 hours. Once ready to continue, dissolve the yeast in the warm water and let sit for 10 minutes. Add the sugar to the dandelion liquid and stir. Next, add the yeast mixture and stir to combine. Fit a large jug with a funnel and place a small fine mesh strainer in the funnel. Ladle in the liquid one spoonful at a time, pressing down onto the dandelions to ensure all of the liquid is extracted. Dump the dandelions and peels into an empty bowl to allow each new batch of liquid to strain easily. Add the cloves and ginger to the jug. Place an airlock on the jug. This can be done with a deflated balloon - poke holes into the latex, then fasten the balloon around the neck of the jug. Alternatively, you could use plastic. Shake well and let it rest for one week in a cool dark place as the fermentation begins. Once rested for a week, using a funnel strain the liquid into bottles. Allow the uncorked bottles to sit in a dark cool place for 3 to 6 weeks. Then cork the bottles, or use bottles with screw on tops, and store them in a cool place for at least 2 months and up to a year. This kind of wine is best consumed while it is young. Note #1: Some recipes call for just petals not whole buds. My friend Ron, the mastermind behind Herb Farm informed me that fermentation can sometimes stop before it is complete, meaning it's "stuck." This can happen when there aren't enough micronutrients for the yeast. You increase the chance of success by using whole buds because it adds more micronutrients, but you will have a slightly more bitter wine. I'm okay with that, I like a little bitter. But if you're not, try the petals only. This will require more picking and separating. Note #2: Pick dandelions from an open field far from any insecticide spraying, and if you can, pick early in the season when the leaves of the plant are still tender. Newly opened flowers are also ideal.
Line 8-inch square pan with foil. Spray foil with nonstick cooking spray. Melt butterscotch chips in medium saucepan over low heat, stirring constantly. Stir in all remaining ingredients until well mixed. Spread fudge in foil-lined pan. Refrigerate 1 hour or until firm. Use foil to lift candy from pan. Remove foil; cut into 1-inch squares.
Combine fruit and sugar in a large bowl. Pour tea over fruit mixture, cover, and let sit overnight. Next morning, stir in egg, then flour,baking powder, soda, and salt sifted together. Turn into greased loaf pan and bake for 1 1/2 hours at 300°F. Turn onto wire rack to cool. To serve, slice and butter. NOTE: I did not include soaking time in the time to make.
In a large pot, saute onion and garlic in olive oil. Empty plum tomatoes into large bowl and squash with your hands. Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.
In a small saucepan, combine white wine, cream, chicken broth, coconut milk, shallots and ginger. Simmer to reduce to about 1/3 cup. Add chili sauce and basil. Slowly whisk in butter until all the butter is melted and incorporated into the sauce. Makes about 1/2 cup. Serve over fish.
Cook chopped apples and carrots in chicken broth over medium heat until tender, about 30-40 minutes. Add nutmeg. Puree soup in blender or food processor (be careful with the hot soup). Stir in the evaporated milk. Soup can be served hot or cold.
Combine potatoes, melted butter, salt and pepper. Add onion, soup, sour cream and cheese; mix well. Put in 9x13-inch casserole dish. Top with topping mixture. Bake at 350° for 45 minutes.
Preheat oven to 375 degrees. Drain green beans then using clean paper towel and squeeze green beans until they stop giving up water. This will pulverize them, but that's OK. Place in large mixing bowl. Add both cans of Cream of Celery soup. The old recipe has always called for Cream of Mushroom, but the Cream of Celery actually provides a better taste. Trust me! Now add the entire container of Green Onion Dip and the 2.8 ounce can of the French's French Fried Onions. Mix all ingredients. The soups, Dip, and Velveeta have enough salt so no need to season. Most of the time I add lots black pepper because it's what my family likes, but this is truly optional. Spread mixture in 9"X13" pan (foil, metal, or glass -- It's your choice). Here's the fun part. Take the cubed Velveeta and start sinking it into the mixture. This is a lot of cheese so feel free to reduce the amount if you wish, but the cheesiness is what makes it stand out as a different type of Green Bean Casserole. You will basically have cheese sunk into the mixture all the way across and down the pan. When you are finished take a spatula and smooth the mixture over the top of all of the cheese cubes. Cook uncovered in 375 degree oven for 30 minutes. Remove from oven and spread the entire 6 ounce can of French's French Fried Onions over the top of the mixture. Return to oven and cook for 5 additional minutes. When you serve this version -- People who love things like Hash Brown Casserole and Mac and Cheese will ask you to make it for every Thanksgiving, Potluck, or occasion.
Prepare the pasta according to package directions. Meanwhile, microwave the frozen or broccoli to thaw and cook, about 4 minutes on high power (or steam until just cooked. Transfer to a blender and add the milk, garlic, butter and salt(if using). Puree and pour the sauce over the hot pasta. Toss and sprinkle with parmeasan.
Place all ingredients in food processor. Pulse then blend smooth. Put sauce in small pot and heat to a simmer. Simmer five minutes and allow to cool slightly. To serve, use a lettuce leaf as a wrap. Place slice of Samgyeopsal (pork belly) on leaf. Add a bit of rice. Top with Ssamjang sauce. Roll and enjoy. Note, cook time includes the pork belly grilling. The Korean products can be found in Asian grocery stores or online at places like H-Mart.
Preheat oven to 190°c or 375°f. Mix together all dry ingredients in a medium size bowl . Add to the dry mixture the carrot,coconut and raisins after that is incorporated well add the soy milk and stir until all are combined. Put in a lightly oiled pan and bake for approximately 30 minutes until toothpick inserted comes out clean and the top springs back when touched. Remove from the oven and let cool.
Cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). Then cut the stalks an inch apart at a slanted angle all the way up to the greener end where the grass blades start, exposing the inner core. Smnash each piece with the side of a cleaver, or the end of a heavy handle to bruise, releasing the aromatic oils. Place the cut lemon grass along with the sliced ginger, kaffir lime leaves, and about 2 quarts of waqter in a soup pot. Bring to a boil, reduce heat and simmer with a lid on for about 20-30 minutes to draw out flavors. Strain. Add the bruised whole Thai chillies (or substitute0 and a slicd onion. Simmer a couple of minutes. Add roasted chilli paste, tamarind jui9ce, and fresh brown mushrooms. Return to a boil and simmer a couple more minutes. Stir in the tomato wedges (if using), green onions and fish. After 15-30 seconds, turn off heat, add lime juce to the desired sourness and the cilantro. Serve immediately. Do not let the fish overcook.
Cut chicken into into 1 to 1 1/2 in cubes. Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl. Heat the oil in a 12-inch skillet until very hot but not smoking. Add the chicken cubes and cook in one layer turning occasionally, for about 3 1/2 minutes. Meanwhile, combine the garlic and parsley in a small bowl. Add the butter and the parsley mixture to the skillet and saute for 1 minute longer, shaking the skillet occasionally to coat the chicken. Divide among 4 plates, add a wedge of lemon to each plate and serve within 15 minutes.
Creating the Gift in a Jar: Wash and thoroughly dry a 1-quart wide-mouth canning jar. Layer the ingredients in the jar as listed above starting with the sugar, flour, baking powder, toffee bits and then pecans - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible. Secure the lid and decorate as desired; attach the instructions for making these cookies found below. PECAN SANDIES COOKIES GIFT TAG:. Additional ingredients to be added by the recipient: 1 cup butter, softened, 2 egg yolks and 1/2 tsp vanilla extract. COOKIE INSTRUCTIONS: Preheat oven to 325. In a large bowl, blend the butter, egg yolks and vanilla extract. Add the contents of the jar, and stir until well mixed. Roll the dough into 1 1/2 inch balls and place on an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake for 15-17 minutes, or until the edges are light brown in color. Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks and cool completely. Serve immediately or store in an airtight container for up to 10 days.
Put all ingredients (except milk) in a food processor. Use a whole lemon if you love its flavour, otherwise a half should be plenty. Buzz for at least a minute. If the end result is too thick for your liking/use, add milk - 1 tablespoon at a time - until you have the consistency you need. Serve as a dip for raw vegetables (or for any other use you can imagine).
Preheat oven to 325°F. Saute chicken portions in 1 tablespoon of olive oil until browned. Remove with a slotted spoon and put in a casserole dish. Heat remaining oil. Add onion and garlic, and cook for 3 minutes. Add peppers and cook for a further 2 minutes. Add tinned tomatoes and herbs and simmer for 5 minutes. Spoon sauce over the chicken and bake for 45 minutes.
Remove label from can. Place unopened can in the bottom of a very deep pot, such as a deep dutch oven. Cover with water so that the water is 3 to 4-inches above the can. Bring the water to a boil and boil steadily for four (4) hours. Note: You must make sure that the can is always totally covered with water. Never let the water level get down to the top of the can, because this could cause the can to explode. After the four (4) hours is up, remove the can with tongs and place on a wire rack to cool. Be assured, the can will not explode. Refrigerate. When can is cold, open and you will have soft caramel; even the color is caramel. The only bad thing about boiling this one can is that you will be sorry you didn't boil two or three.