HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the butter in a large soup pot over medium heat. Add the celery and onion, carrot, parsnip if using and saute, stirring, until the onion is softened, about 7 minutes. Add the scallions and saute for another 5 minutes. Add the stock to the soup pot and bring to a boil. Add the potatoes, then reduce the heat to medium low and simmer, partially covered, until the potatoes are tender, about 20 minutes. Bring the soup to a boil. Add the chopped sorrel (sorrel and spinach if using) and cook until wilted, 3 minutes if using fresh and 10 minutes or so if using frozen. Add dill and chopped parsley, salt and pepper to taste. Serve in soup bowls and garnish with chopped eggs if you wish and a dollop of sour cream or sweet cream and more chopped dill. Serves 4. Variation: When you add the potatoes don't dice them just cut them in half. When they are tender remove with a slotted spoon, and set them aside. Bring the soup to a boil Add the sorrel and cook till wilted. Remove from heat and add the salt and pepper. Working in batches, process the soup in a food processor until the sorrel and spinach are finely minced. Transfer the soup to a tureen and stir in 1/2 cup of heavy or whipping cream. Cool, then refrigerate for 2 hours. Dice the reserved potatoes and add them to the soup right before serving. Serve each soup portion garnished with 1 or 2 slices of egg and sour cream.
Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8 - 10, until toasted. Line a 17x12 jelly roll pan with parchment paper. Break each chocolate bar into eight equal pieces (you will end up with 48 pieces in total). Arrange them in a checker-board pattern on the jelly roll pan. The pieces will touch. Bake at 225 degrees for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolate with a wooden pick. Sprinkle evenly with pecans and salt. Chill 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator up to one month.
Mix together first 4 ingredients. Boil about 2 minutes. Dissolve cornstarch in 2 T. water and add to mixture. Cook over low heat, stirring continuously until thickened.
Preheat oven to 325 degrees. Fry the potatoes, carrots and onions in the butter. In a separate bowl combine the cream of chicken soup, tyme, basil, marjoram, chicken and cheese. After the veggies are done, place them in the bowl and mix well with other ingredients. Pour into a deep casserole dish. Place a frozen pie shell on top of the dish and cut slits in the top of it. Place in the oven and bake for about 45 minutes.
Heat butter in a pot then saute onion until transparent. Add water then bring to a boil. In this order, add: miso, bouillon, vegetables. Once vegetables are to desired consistency, add the flax meal. After adding flax meal, boil for only one minute then remove from heat and add chives (or parsley) before serving.
In one of those big 5 L covered frying pans (or a Dutch oven), heat oil and butter over medium heat. Add chicken and cook, turning, till browned all over, about 10 minutes. Remove and set aside. Add shallots or onion to pan drippings, cook 1 minute to soften. Add mushrooms, cook until lightly browned, about 3 minutes. Add garlic, tomatoes, tarragon, thyme, salt and pepper, simmer 5 minutes. Add wine and beef broth. Return chicken to pan, cover, and cook over low heat until tender, about 20 minutes. Remove chicken. Stir dissolved cornstarch into sauce. Bring to a boil and cook, stirring, until thickened, 1 - 2 minutes. Return chicken to the pan and turn to coat with sauce.
Fry bacon until crisp. Remove bacon and fry onion in bacon fat until soft; drain well. Place crumbled cheese into a food processor and add the bacon, chives, onion and a little cream. Blend until smooth, gradually adding remaining cream. Transfer to a small saucepan and heat gently. Stir in pepper to taste and serve warm.
Combine eggs, sugars, vanilla, baking soda, butter and peanut butter. Add remaining ingredients and mix thoroughly. Drop by heaping teaspoonfuls onto a greased baking sheet; flatten slightly. Bake in a 350 degree oven for 12 minutes.
Preheat oven to 350. Put 3/4 cup oats and almonds on a baking sheet and bake for 12 minutes, or until toasted. Put in medium bowl. In food processor, process remaining oats,and almond meal until fine.Add to bowl. Add flour,and next 4 ingredients.Whisk to combine. In a small bowl combine yogurt,honey,and apple. Add wet to dry ingredients and mix until combined. Place mixture on a piece of wax paper and form into a 6 by 7 inch rectangle.Cut into 12 even squares. Place a piece of parchment paper on top and invert onto baking sheet. Bake 20 min or until browned. Cool on rack.
Put first 4 ingredients in saucepan and bring to a boil, stirring often. Boil 5 minutes. Remove from heat and stir in oats. Form into small balls and drop onto wax paper. Let cool and serve.
Prepare grill for direct-heat cooking. In bowl, combine 1/4 cup pesto, 1/4 t. salt and 1/4 t. pepper. Stir in next 5 ingredients; reserve. Combine oregano with remaining pesto, salt and pepper. Rub over both sides of steaks. Grill, turning once, 5 minutes per side for medium-rare. Let stand 10 minute before slicing. Transfer steak to serving platter. Top with half of tomato mixture. Serve with remaining tomato mixture.
Slice the onions in 1/4" slices and separate the rings. Put the rings in a bowl and add the buttermilk to cover the onions. Soak for 30 minutes, stirring occasionally. Beat together the eggs and water in another bowl. Combine the flour, salt, chili powder, cayenne, sugar, garlic powder and cumin in a shallow dish. Drain the onion rings. Dip the rings first in the egg mixture, then dredge in the flour mixture. Fry the onion rings, a few at a time, in 1" of oil heated to 375 degrees until golden brown on each side. Drain and serve immediately.
Combine butter, Vegemite and tomato paste in a saucepan over medium-low heat until butter melts. Add hot pasta and mix well until combined. Serve topped with parmesan cheese. VARIATION: Cook chopped bacon and or sliced mushrooms until golden, stir through pasta with fresh herbs.
Preheat the oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
Butter the bottom of a 9x13 inch pan. Line with graham crackers in a single layer. Mix pudding and milk at medium speed for two minutes. Fold in Cool Whip. (Note: I couldn't find a 9 ounce container or Cool Whip, so I bought the larger size and estimated 9 ounces. Seems to work fine.). Pour half the pudding mixture over crackers. Put another layer of crackers over the pudding. Pour the rest of the pudding mix over this layer. Top with one final layer of crackers. Melt frosting in microwave (I zapped it right in the container for 1 minute, lid and label off). Pour the melted frosting over the final layer. Refrigerate for at least 8 hours.
In small bowl with sealing lid, combine all ingredients except cream cheese, egg & green onion. Cover & refrigerate at least 2 hours. Before serving, on medium (8-10 inch) platter (I use a round one) spread cream cheese out into large round circle. Carefully spread marinated bean mixture over cream cheese, also in a circle, but leaving about 1/2 inch ring of cream cheese showing around the outer edge. Arrange chopped egg on top of bean mixture in a ring around the outer 2/3 of the beans, this time leave a circle of area in the center uncovered. Sprinkle green onion in center of the egg ring. Serve with tortilla chips or strips.
In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the milk, eggs, bananas, butter and vanilla. Pour over the flour mixture and stir until almost smooth. Let stand for 10 minutes. Heat a nonstick skillet or griddle to medium heat. Brush lightly with some of the oil. Pour in about 1/3 cup batter for each pancake. Cook for about 3 minutes or until the underside is golden and bubbles break on top but do not fill inches. Turn and cook until the underside is golden brown, about 1 minute. Repeat with remaining batter, brushing skillet with more oil if necessary.
Let dough come to room temp and pre-heat oven to 350 degrees. Flatten dough out into a "rectangle" with your hands. Pour the dried cranberries and hazelnuts over dough. Combine the dough into a ball mixing the dried cranberries and hazelnuts into the dough evenly. Once evenly combined make the dough back into a log. Take a sheet of wax paper and place log onto it. Roll dough up in the wax paper making the log about the same size as the orignal one you bought and then tighten the ends closed. Place in freezer for 15 minutes. Cut approximately 16 slices and place 2 inches apart on cookie sheet. Cook for 13-15 minutes, or until cookie are a light golden brown all over. Cool cookies on rack. While cookies cool melt the white chocolate chips in microwave safe dish on 50% power for 90 seconds. Take dish out and stir. Place back in microwave on 50% power for 1 more minute. Take out and stir. Dip cookies in the melted white chocolate covering only 1/2 the cookie. Place on wax paper to dry.
Light broiler. On a baking sheet, toss together, olive oil, garlic, and seasoning. Arrange fries in a single layer. Broil 6 inches from heat source for 5 to 6 minutes. Serve wih fries with tzatziki for dipping. NOTE: This should be 2 tablespoon olive oil. For some reason,Zaar would not take.
Preheat grill to med/high with propane and until coals are white hot with charcoal. Slice zucchini lengthwise into 1/4-1/2 inch slices - you should be able to get 4 good slices out of each zucchini. Brush each side liberally with olive oil and sprinkle the Montreal Steak Seasoning using approximately 1/2 Tbsp per side. Take butter and place in microwave safe dish and melt in microwave. Place on grill and using a grill brush or spoon - brush zucchini side up with melted butter Grill about 5 minutes per side - depending on thickness up to 8 minutes per side. After flipping brush other side with melted butter.
Place chucker in food processor and puree stopping frequently to scrap sides. When smooth add the cream slowly while the processor is running. Next add herbs and a pinch of salt and pulse a couple times to combine. Keep cold until needed. For the bechamel melt the butter in a 1 quart or small saucepan. Add flour and whisk to form a paste. Add a little milk and whisk out all lumps. Add the rest of the milk while whisking and bring to a simmer to thicken. Season a little heavy with salt and cool. When cool the mixture should be very thick. Combine with the chucker puree and keep cold. To form the croquettes line a small sheet pan with wax paper. Take two teaspoons and begin to form a three-sided football shape. Don't try to get too much on the spoon. Place on wax paper and continue until all the chucker is used. Place the sheet pan in the freezer for at least 15 minutes to firm up the croquettes. Set up your breading station with a pan of the flour, pan of eggs and pan of breadcrumbs. Heat the oil in a fryer or pot to 360°. When the croquettes are firm enough to handle, start to bread them by coating on flour then egg and finally breadcrumbs. Return to the wax paper. Fry each croquette for about 3 minutes or until nice and golden brown and center is gooey. Serve hot with curry dipping sauce. Curry dipping sauce: Combine all ingredients and mix well.
Place the water, sherry, sugar, cinnamon and the cloves in a large saucepan over a low heat and stir until the sugar dissolves. Add the peeled pears and simmer for about 25-30 minutes or until pears are cooked through. Allow pears to cool in the poaching liquid. Serve with cream.
Heat the oil in a work and stir fry the onion and garlic for 3 - 5 minutes. Add the carrot, zucchini, green beans and sweet pepper and fry for 3 minutes until tender. Add the stock and milk and bring to a boil. Next add the soya sauce, curry paste and noodles and simmer for 5 minutes, until your noodles have swelled. Add the bean sprouts and cilantro and serve right away.
Combine all ingredients, except the celery, in a 32 ounce pitcher. Add ice and mix well. Pour into 6 glasses. Place a celery stalk in each glass. Serve.
In shallow dish, mix together the pepper 4 tablespoons of the flour. Dredge chicken in the mixture. In large skillet over high heat, melt half the butter. Add onions and saute over medium heat until softened, about 2 minutes. Add chicken to pan; cook, turning once, until lightly browned, about 3 minutes per side. Remove chicken from pan and keep warm. Add chicken stock and wine to pan, stirring to loosen brown bits on bottom. Bring mixture to a boil and cook until reduced by half, about 6 minutes. In a small bowl, knead together remaining flour and butter. Whisk into sauce and stir until thickened. Stir in lemon juice and artichoke hearts; add salt. Return chicken to pan and cook, covered, until heated through, about 5 minutes. Just before serving, add capers and chopped parsley to chicken.
Whisk all ingredients together in a sauce pan. Heat just to a boil. Reduce heat and simmer 10-15 minutes. Brush on chicken during the last 10-15 minutes of grilling time. Unless you like blackened BBQ chicken, watch closely. Ideally the sauce should caramelize and singe just a bit.
Saute mushrooms, onions, and garlic in olive oil. When tender, add barley, water and boullion. Bring to a boil, then simmer for 10-15 minutes until barley is softened.
Start out by adding 2 tbls. whole grains blend per cup to your bread recipe. Increase the amount if you enjoy the results. Or just go ahead and add 1/2-2/3 cup to your favorite recipe. You won't be dissapointed! Another method is to pour 1 cup hot water over the 2/3 cup whole grains blend and soak overnight. Add to your bread mix. Make sure to subtract the 1 cup water and 2/3 cup flour from the recipe you are using. :). Keep in a tightly covered container(in the fridge is best).
Add zest to melted butter. Coat the rack of a pan with nonstick spray and put about 1/4 inch water in the bottom on the pan making sure it does not touch the top rack. Place frozen salmon on rack and bake for 10 minutes at 350 degrees. Turn salmon over and baste with the buttery zest. Bake three minutes more. Serve with your favorite salad and potato sides. Enjoy!
Mix dry noodles, brown sugar and oil in a 9X13 pan. Pour water over noodles. Add sugar, salt and margarine pieces. Bake at 360 for 1 hour.
Wash cucumbers. Cover with salt water (1 cup pickling salt to 1 gallon water). Let stand for a week. Keep scum off daily. Make sure pickles stay under water. Drain and cover with boiling water. Leave 24 hours. Drain, cut into slices and cover with boiling water again. Add 1 large tablespoon of alum. Let stand three days. Drain. Cover with boiling water again. Let stand overnight. Drain. Cover with syrup for four days. Syrup: 10 pounds of sugar, 2 quarts white vinegar, 3 tablespoons of Picking spice, a couple of sticks of cinnamon. Tie in a cheesecloth bag. Drop in sugar mixture and bring to a boil. Drain syrup and heat to boiling. Pack in hot jars on 4th day. Pour syrup over pickles and seal jars.
Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain. Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool. Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat. Preheat oven to 350°F Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray. Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds. Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.
Preheat the oven to 375 degrees. In a mixing bowl, combine milk and breadcrumbs and set aside. In a small fry pan, heat the butter and saute the onions and bell peppers until tender. Remove from stove and let cool a bit. With a small spoon, remove the gills of the Portobello mushrooms until they are smooth inside. Place them in an oiled baking dish. Pick through the crab making sure there are no shells. Put the onions, bell peppers, crab meat, parsley, Old Bay seasoning, baking powder, Worcestershire sauce and egg into the bowl with the bread crumbs and milk. Toss gently to combine leaving nice chunks of crab intact. Fill the Portobello mushrooms with the crab mixture. Loosely cover the baking dish with aluminum foil and bake for 35 minutes. Remove from the oven. Top each stuffed Portobello with chopped parsley and serve with a wedge of lemon.
In a roasting pan, toss together the peppers, potatoes, onion, garlic, oil, Italian seasonings, salt and pepper. Roast @ 425*, for 1 hour, or until tender and golden around the edges. Make sure you stir the vegetables at least once during cooking. In a food processor, puree the vegetables with stock in batches. Strain into a large pot. Whisk in 1 cup water. Bring soup to boil; cover, reduce heat and simmer for 5 minutes. Serve, topped with the yogurt that's been mixed with the parsley.
Spray medium skillet with cooking spray and heat over medium-high heat 1 minute. Add chicken and cook 10 minutes or until browned. Set chicken aside. Add soup, chicken broth, pepper, parsley, lemon juice and paprika. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. If desired, garnish with lemon slices and fresh basil.
Cut sausage into 1/4 inch bias slices. IN a large skillet, heat oil over medium-high heat. Add sausage; saute for 1 minute. Add vegetables; cok and stir for 6-8 minutes or until hot. Add sauce; cook and stir 1 minute longer until coated. Serve with hot rice.
Place chicken pieces in a large bowl, set aside. In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside. In a medium bowl, stir together 1/2 cup of the cornstarch and the flour. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess. Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown. (Do not overcook chicken). Remove chicken from oil with slotted spoon and drain on paper towels; set aside. FOR THE SAUCE: In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant. Now, add the rice wine and the soy sauce mixture you set aside above. Add cooked chicken, stirring until well mixed. In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired. Serve over jasmine rice.
In large skillet, brown meat in hot shortening. Add undrained tomatoes, carrots, celery, onion, salt, paprika, chili powder, and pepper. Cover; cook over low heat 30 minutes. Stir in water and uncooked mostaccioli. Bring to boiling. Turn into a 2-qt. casserole. Bake, covered, at 350 till mostaccioli and meat are tender, 40 to 45 minutes, stirring occasionally.
Trim broccoli, cut into individual flowerets, leaving the stems baout 4-inches long. Place broccoli into vegetable steamer or into large pot with a small amount of water Heat until water boils. Steam broccoli, covered, for 12-15 minute until bright green and tender-crisp. Heat butter and olive oil in skillet. Add garlic and rosemary. Add broccoli to garlic butter and stir quickly over high heat utnil broccoli is coated. Transfer to warm serving dish. Pour any remining garlic butter from pan over top of broccoli. Sprinkle broccoli with shredded. Mozzarella cheese, if used, and serve immediately or hold in warm oven until ready to serve.
Saute garlic, onion, and pepper in oil over medium heat until browned. Add salt, turmeric, coriander, cumin, black pepper, cinnamon, cardamom, cloves to onion mixture. Add chicken and cook until brown on the outside. Add water and cook the chicken on medium heat for about 20-30 minutes if using a pressure cooker, or longer if cooking in a regular pot. When the chicken is cooked through, assess how much water is left in the pot. You will want about 2 cups of water for every cup of rice, however this may vary greatly depending on the type of rice used as some are more absorbent. Add the rice to the broth, and the rice should be just covered by the water. If needed add more water a quarter cup at a time. Cook the rice uncovered on medium heat for about 10 minutes, until the rice is about 2/3 cooked through and there is just a little bit of liquid left. Now reduce the heat to low and cover the pot, do not seal the cooker. Let the rice steam for another 10 minutes until all liquid is absorbed. NOTE: Watch the rice during this stage and if the rice is burning at the bottom of the pot add water a tablespoon at a time. When all water is absorbed and rice is cooked through, turn off heat and let sit in the pot about 10 minutes before serving. Garnish with a handful of raisins, almonds, and cashews.
Combine all ingredients in a saucepan. Cook slowly over low heat for 2 hours. If the syrup becomes too thick, thin with a little water. Cool for 10 minutes before serving.
Preheat oven to 375' In a medium skillet, cook the hamburger until done, drain. Stir in soup mix and cheese. Separate crescent dough. Place a tablespoonful of meat mixture in center of each triangle, fold over and seal edges. I use a small fork and go around and crimp the edges. Place on ungreased baking sheets and bake for 15 minutes or until golden brown. Makes 30 appetizers.
Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish. Bake at 375°F for 45 minutes or until the chicken is cooked through and the rice is tender. RECIPE TIPS: Recipe Note: For creamier rice, increase the water to 1 1/3 cups. Serving Suggestions: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bough caramel sauce for dipping.