HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make sure the rice is cooked ahead of time. Whisk first 6 ingredients. And raisins if you want, we prefer without ;). Put in microwave and cook 1 - 1 1/2 minutes. Remove and whisk. Put back in microwave for another 1 - 1 1/2 minutes. Remove and whisk. Continue above steps until desired thickness (don't get too thick, you want it a little less thick than desired since it will continue to thicken as it sits). Add butter and vanilla once it's at desired thickness. You can omit butter to save on calories! Add anything else you want (cinnamon, nutmeg, fresh berries if it's cold, etc). Enjoy!
Place shrimp in a single layer in an ungreased 10x6x2-inch baking dish. Combine butter and next 7 ingredients in a saucepan. Cook over medium heat, stirring constantly, until butter melts. Pour over shrimp. Bake, uncovered, at 400 degrees for 6 to 8 mins or until shrimp turn pink. Serve with bread.
Mix all ingredients together. Place in refrigerator for at least two hours before serving. Pour over salad greens just before serving.
Coarsely chop graham crackers. In a large bowl, combine marshmallows, and red and green cherries; stir in chopped graham crackers. Add sweetened condensed milk and mix by hand until thoroughly combined. Grease a glass 8x8-inch baking dish; sprinkle bottom with 1/4 cup coconut. Spread graham cracker mixture evenly in baking dish and top with remaining coconut. Refrigerate for at least 2 hours. NOTE: Don't use graham cracker crumbs, they don't work, the recipe needs the coarsely chopped crackers.
Drain and split jalepenos on one side. Stuff with cheese of your choice; even cream cheese will work. Mix 1 lb. of sausage with bisquick and remaining cheese. Form into patties and roll them around the stuffed jalepenos, sealing up the ends. Bake in oven at 400* for 20 minutes until crispy. Let cool, and serve with sour cream or any other dip or dressing of your choice.
TO POACH THE CHICKEN:(or for a short-cut pick up a rotisserie chicken and shred it.). Cut the chicken breast in half. Put the chicken in a pot, cover with broth. Add water if needed. Cover and bring to a simmer. Continue simmering until chicken is just tender but not soft, about 25 minutes. Set aside to cool in broth. When cool, strain and strip the meat from the bone, discard the bone. Finish shredding chicken. If desired, you can shred some of the skin into the meat for extra flavor. Reserve the broth for other use, saving 3 Tablespoons for taco filling. ***While the chicken is poaching, make the SALSA DE JITOMATE DE MICHOACAN: (Chiles and tomatoes can be broiling at the same time). Place the chiles under the broiler until slightly charred and blistered; set aside to cool. Line a small shallow pan with foil. Add whole, unpeeled tomatoes. Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy. Set aside to cool. Place the garlic, chiles, and salt together in food processor or blender. Process to a rough paste. Gradually add the unpeeled tomatoes; blending well after each addition. The sauce will have a rough texture. Add the onion and cilantro; stir well. TACO FILLING: Heat the oil in a heavy skillet. Add onion and chile strips; saute for 1 minute but do not brown. Add tomatoes and continue cooking for 3 more minutes, until some of the juice has been absorbed. Add the shredded chicken, broth, and salt; cook until the mixture is almost dry and shiny, about 8 minutes. Set aside to cool slightly. THE TACOS: Place 1/12 of the filling mixture across a corn tortilla; roll up and secure with a toothpick. Repeat with remaining tortillas and filling. Heat enough oil in a heavy frying pan to cover the bottom liberally, but not deep. Place the tacos a few at a time in the hot oil, open part down. Fry gently, turning occasionally until the tacos seal. Remove the toothpics and pace on serving plate. Open each taco slightly and insert some of the sauce, lettuce, creme fraiche, and cheese to taste.
String,break and wash green beans. Put in a sauce pan and cook uncovered 10 minutes. Add butter,onion,celery,rosemary,bash4 and garlic. Cook or steam covered for 10 more minutes.
Combine cherries, banana slices, and chopped snickers into a medium sized bowl. Fold in Cool whip and mix until everything is coated with Cool Whip. (You may add in some cherry juice for more color and cherry flavor, making sure to mix it in without diluting the Cool Whip.). Let salad stand overnight for best flavor.
Place a griddle pan over a high heat and pour in a little of the olive oil. Slice the zucchini and add to the hot pan. Season with coarse sea salt and freshly ground black pepper. Cook for 1-2 minutes on each side or until well charred. Lay on a serving dish and sprinkle over more olive oil, lemon juice and the cheese. Serve.
Preheat oven to 425°F. Brown beef in skillet over medium heat, stirring frequently; drain fat. Add next 6 ingredients. Bring to boil. Remove from heat, stir in mayo. Place mixture in casserole dish. Flatten biscuits slightly and arrange overlapping around the edge of casserole. Brush biscuits with additional mayo. Put in oven and bake for 15 minutes or until heated and biscuits are browned.
TO MAKE AIOLI: In a stockpot, place potato and enough cold water to corver; bring to a boil. Add 1 teaspoon salt and cook until tender, about 15 minutes. Drain. In a food processor, blend potato, garlic, mustard, egg yolk, remaining 1/2 teaspoon salt and pepper. With machine running, gradually add oil in a slow stream until thick and blended. Add lemon juice and chives; transfer to serving bowl. (YIELD: 1-1/4 cups). TO MAKE FRITTERS: Preheat oven to 250°F. Line 2 baking sheets with a double layer of paper towels. In a medium skillet over medium heat, melt butter, and add onion and corn; cook, stirring occasionally, until onion softens, 8-10 minutes. Remove from heat; cool. In a large bowl, combine flour, baking powder, salt, pepper and red pepper. In a medium bowl, whisk together milk and eggs. Gradually whisk milk mixture into flour mixture just until smooth. Stir in corn mixture and crabmeat. Cover and refrigerate 10 minutes. Meanwhile, add enough oil to a large, heavy skillet so it reaches 1/4" deep; heat over medium-high heat. Carefully drop 6-8 mounds of batter by level tablespoon into hot oil. Cook until golden brown, about 1 minutes per side. Transfer fritters to paper towels; keep wamr in oven. Repeat with remaining batter. Serve with garlic aioli and enjoy!
Preheat oven to 200°F In large bowl, lightly beat egg and egg whites. Add quinoa, sweet potato, scallions, cilantro, quinoa flour, salt and pepper and mix well. Let stand 15 minutes. In large skillet, heat 2 teaspoons vegetable oil over medium-high heat until hot but not smoking. Cook cakes in batches, using about 1/4 cup of quinoa mixture for each cake and flattening slightly with back of spoon to form a 3-inch disk. Cook until golden brown, about 3 minutes per side, reducing heat if cakes brown too quickly. Drain on paper towels and keep warm in oven. Repeat with remaining cakes, adding more oil to pan as needed. Serve hot with lime wedges to squeeze over cakes.
Mix cream cheese and heavy cream, until smooth. Stir in chives, salmon, lemon zest, pepper and sour cream. Transfer to serving dish and refrigerate for one hour. Serve with variety of crackers.
Stir together first 9 ingredients until blended. Stir in blue cheese. Cover and chill at least 4 hours.
Melt butter in large skillet. Add garlic. Toss in Scallops and cook for about 2 minutes, until scallops are opaque, don't overcook. Add lemon juice and toss. Mix in bread crumbs until scallops are well coated.
On a working plan, poke the squash with a fork on all its surface. Cook in the microwave at high power for about 15 minutes (5 minutes per pound) or until tender when touching with a finger. The squash must be al dente. Let rest 10 minutes. Cut in half, remove the seeds and undo the flesh with a fork. In a bowl, mix the flesh in butter. Add salt and pepper. Set aside in a warm place. In a large skillet, brown the sausage, bell pepper and onion in oil. Add garlic and spices. Keep cooking 1 minute. Add salt and pepper. Deglaze with wine. Add tomatoes, chicken stock, and bring to boil. Let simmer about 3 minutes. Add mussels and peas. Cook about 2 minutes. Add fish and shrimps. Cover and cook 3 to 4 minutes stirring frequently until mussels are open and shrimps are cooked. Sprinkle with parsley. Adjust seasoning. Serve on a bed of spaghetti squash.
Press crescent rolls flat on a cookie sheet. Bake as directed on package. Mix together cream cheese, mayo, and ranch dip pack. Chop up vegetables. Spread cream cheese mixture on baked crescent rolls. Put chopped up vegetables evenly over top. Sprinkle cheese on top of vegetables. Refridgerate 1 hour.
Cut tofu planks into 2 x 1 inch pieces. Arrange on paper towel lined plate. Let drain 15 minutes. Whisk together chili sauce, soy sauce, ginger and 1/2 t. cornstarch in bowl. Heat 1 T. oil in large nonstick skillet over medium-high heat until just smoking. Add bok choy stems and cook until just tender, about 3 minutes. Add greens and cook until wilted, about 2 minutes. Drain in colander. Add rest of oil and garlic to skillet. Cook until garlic is golden, about 2 minutes. Use slotted spoon to transfer garlic to paper towel-lined plate. Spread rest of cornstarch in shallow plate. Pat tofu dry. Season with salt and pepper. Dredge in cornstarch, shaking off excess. Cook tofu in garlic oil, turning occasionally, until golden, about 8 minutes. Pour off oil from skillet. Add chili sauce mixture and drained bok choy. Toss to combine. Top with garlic chips.
Cream margarine and sugar. Mix in flour and oats and work into a paste. Moisten if necessary with a teaspoon of milk. Using a floured board, roll out about 7mm / 1/4 inch thick and cut into rounds. Put onto a greased baking tray. Bake just above middle in a moderately hot oven, Gas mark 5, 375 F, 190 C for 20 minutes, until pale brown. Take straight off baking tin on to a wire rack to cool.
Bake brownies in a 9x13 pan. Cool brownies. Spread marshmallow creme over brownies. (I find this hard to do so usually use a spreading knife and my fingers). In saucepan, melt peanut butter and chocolate chips over low heat. Mix in cereal and spread over marshmallow layer. Chill in refrigerator.
Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight). Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8-15 minutes total cooking time (depending on thickness of chops).
Wash endive, pat dry, trim ends, and cut lengthwise into 1/4-inch-wide slivers. Rinse, core, and thinly slice apple lengthwise. In a large bowl, mix honey, vinegar, and oil. Add endive, apple, pecans, and blue cheese and mix gently to coat. Add salt to taste.
Heat oil in a large skillet over medium-high heat. Add garlic and cook 1 minute. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes. Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes. Dissolve cornstarch in remaining 1/2 cup of broth. Add cornstarch mixture to skillet and simmer until sauce thickens, stirring constantly, about 1 minute. To serve, divide rice among 4 shallow dishes. Spoon chicken mixture onto rice and sprinkle with cashews. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving. For a flavor boost, add 2 cups of chopped fresh baby bok choy in place of the bamboo shoots and water chestnuts. The tender greens will cook with the chicken in 5 minutes.
In a heavy skillet, fry bacon; crumble & set aside; reserve 2 T. drippings. While bacon is frying, mix greens with onion in a large serving bowl. To drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond. Drizzle dressing over greens in bowl; toss gently. Garnish with eggs, radishes, and mushrooms. Serve immediately.
In a 1 1/2 quart greased casserole, layer potatoes and onions. In a medium saucepan, melt butter; stir in flour and whisk until smooth and frothy. Gradually add the broth, mayonnaise, salt and pepper. Stir until this mixture thickens. Pour over potatoes and onions. Sprinkle generously with paprika. Bake in a preheated 350 oven for 1 hour or until potatoes are tender.
Preheat oven to 425°F. Line a small, 8-inch pie tin with one of the pastry crusts. Combine all ingredients except butter in bowl and mix well to blend. Puor into pastry-lined tin. Dot with butter. Place other crust on top of the pie and crimp edges. Cut slits to vent or use a lattice top. Bake for 40-50 minutes, until bubbly and crust is brown. If you dislike dark edges, cover pie crust rim with foil for the last 15 minutes of baking. OPTION: Brush top crust with cream or milk prior to baking, for a golden color. I like to sprinkle some granulated sugar on the pie as soon as it comes out of the oven if doing a lattice top. It won't adhere to a mostly-crust top. I highly recommend serving this pie cold, with whipped cream, or slightly warm, with a scoop of vanilla ice cream.
Combine all filling ingredients; set aside. Combine dry ingredients. Add butter and work with pastry blender or hands until mixture resembles cornmeal. Add ice water; mix lightly to form dough ball. Divide dough into two equal parts. Roll out each portion (on lightly floured board) to 1/16" thick (slightly thicker than a tortilla). Cut dough out in 5" circles using cookie cutter, lid from 1Q plastic container, etc. Each ball of dough should make 3 to 4 circles. Place 1 Tbsp of filling in the center of each dough circle. Fold dough in half over the filling. Seal edges with a bit of water and crimp with fork. Pour 3-4" of canola oil in a deep frying pan. Heat on medium high until a scrap of dough sizzles and bubbles when dropped into oil. Fry a couple of pies at a time, approx 2-3 min/side, until golden brown. Remove to paper-towel lined plate, drain, and sprinkle with powdered sugar if desired. Pies can also be baked in the oven: Grease baking sheet or line with parchment paper; preheat oven to 375°F. Make an egg wash of 2 Tbsp water beaten together with 1 egg. Place pies on the baking sheet and brush tops with egg wash. Bake 15 min or until golden brown; sprinkle with powdered sugar if desired.
Toast the bread. Cut bacon strips in half. Over medium heat, cook bacon strips in a pan sprayed with nonstick spray until crispy (about 5 minutes). Spread mayo onto one piece of bread, and then top with the turkey slices, tomato, lettuce, and bacon. Finish it all off with the other piece of bread and eat!
Mix the ingredients together. Combine marinade with steaks (I usually combine with 2 16 oz. new yorks or t-bones, when they are on sale ofcourse). Cooks.com says to marinate for 2-3 hours, I usually marinate overnight.
Pierce both sides of meat thoroughly with fork. Place in 2-quart square casserole. Mix half of the beer, the salt and the pepper. Pour over meat, cover. Microwave at 50% 40 minutes, turning over 2 or 3 times during cooking. Arrange vegetables around sides of meat. Pour remaining beer over meat and vegetables, cover. Microwave at 50% 25 to 35 minutes, or until meat is fork tender. Let stand, covered 5 minutes.
Preheat oven to 350°F. 2.Separate the tops and bottoms of your rolls and place the bottoms in an 11" x 7" casserole dish. Cook the steak meat in a skillet, adding salt and pepper to taste. 3.Place the steak aside,. 4.Saute the pepper and onions until they are tender. 5.Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls. 6.When the meat, onions and peppers have finished cooking spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the casserole dish. 7.Place a layer of provolone cheese over the peppers and onions. 8.Place the top pieces of bread on top of the cheese and then brush the tops of the bread with a mix of melted butter and finally diced onions. 9.Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted). 10.Cut and serve.
In a bowl, combine lime juice and sugar. Cover and refrigerate. Just before serving, stir carbonated water into lime juice mixture. For each serving, place 1 tablespoon cherry juice in a glass. Add crushed ice and about 1 cup of lime juice mixture. Garnish with a maraschino cherry and a lime slice.
In a large bowl mix the flour and the salt Add water and mix until smooth and non sticky dough is achieved Cover and let rest for half hour Make dough balls about the size of golf ball Using a dough roller, flatten the balls to get about 4 inches in size wafers Spread some butter on top of the wafer Put about 1 tsp of shredded cheese in the center of the wafer Fold one side of the wafer over to create half circle Using your fingers pinch the edges so the two layer stick well Lay the pockets on a tray Spread small pieces of butter on top and around the pockets Pre heat oven to 400 deg F Bake the tray in the oven until top goldens and then turn the pocket over and bake until golden.
Saute' carrots and onion in olive oil in a saucepan until tender, about 10 minutes. Add chicken broth and herbs and bring to a boil. Stir in couscous, peas, and seasoning packet from couscous. Omit the packet if using plain couscous. Remove from heat and let stand 5 minutes. Fluff with a fork and serve.
Place chocolate chips in microwave safe bowl. Microwave on half power for one minute. Stir, and continue microwaving on half power, check every 30 seconds, until completely melted (approx. 2-3 minutes). Stir in corn syrup and bourbon. In large bowl, mix together crushed vanilla wafers, confectioners' sugar, and chopped nuts. Blend in chocolate mixture until all dry ingredients have been well moistened. Let stand at room temperature for 30 minutes. Form 1" balls and roll in granulated sugar to coat. Store in covererd container at room temperature.
Clean, stem and slice strawberries into quarters. Place in bowl and set aside. In blender, combine cottage cheese, buttermilk and lemon juice, pureeing until smooth. Add brown sugar to blender mixture and mix. Place 1/4 C of strawberries into champagne or short parfait glass. Top with 2 Tbsp cottage cheese mixture. Top with a strawberry. Chill for 1 hour.
Chop the onion and crush the garlic. Cut the green pepper, remove the seed and dice. Remove the seed of the tomatoes and cut them into cubes. STIR FRYING. Drained the sardine and keep the tomato sauce. In a frying pan, heat up the 1 tbsp of cooking oil, stir fry the onion around 1 minute. Add in green pepper and tomato cubes, stir fry for a while, then add in chilli sauce and the. reserved tomato sauce. Add in salt and pepper, reduce the fire and let it simmer for 2 minutess. Add in the sardine and simmer for another 2 minutes. PRESENTATION. Put the rice on the plate, place the sardine on this side and the sauce on another side.
On a platter, arrange slices of tomatoes, basil and cheese, overlapping slightly. Sprinkle with salt and drizzle with olive oil.
In a large bowl, cream the butter. Add the brown sugar and granulated sugar, and beat until light and fluffy. Beat in the egg and then the vanilla. Sift or stir together the flour, baking soda, and cream of tartar. Gradually add the dry ingredients to the creamed mixture, stirring just until blended. Divide the dough in half, wrap it in waxed paper, and chill it for at least 3 hours. Working with 1 portion at a time, roll the dough out to the thickness of 1/4 inch (5mm) or less. With a 2 1/2 inch (7 cm) round cutter, cut out the cookies. With a very small round cutter, cut a hole out of the centre of half of the cookies. With a metal spatula, transfer the rounds to ungreased baking sheets, spacing them about 1 1/2 inches (4 cm) apart. Bake the cookies in a 375°F oven for about 8 minutes, or until lightly browned. Let the cookies cool on wire racks. Sprinkle icing sugar on the cookies with the holes. Spread the whole cookies with jam and top each with a sugared cookies.
In a large skillet melt margarine or butter. Stir in shredded kohlrabi, chopped red or green sweet pepper, and shredded carrot. Cook and stir for 4 to 5 minutes or until vegetables are crisp-tender. Stir in the 1/2 cup Parmesan or Romano cheese, thyme, salt, and pepper. Sprinkle with additional Parmesan or Romano cheese, if desired. Garnish with fresh thyme.
Rinse and haul strawberries except one, leave with haul on used for decoration. Put the rest of the strawberries in a blender. Add vanilla, lemon juice, and sugar and puree. Pour into a tall champagne glass. Fill glass with ice cold champaign. Cut an opening in the bottom of the remaining strawberry and slide on edge of glass. Enjoy.
Heat the sesame oil and the butter until hot. Dust the fillets with flour. Pan fry until light brown on both sides. Add the garlic, ginger and red pepper flakes. Cook until the garlic just starts to brown. Squeeze the lemon juice over the sturgeon and de-glaze the pan with the sake. Add the teriyaki sauce and reduce until caramelized. (If the sauce appears to break as it reduces, add a tablespoonful of sake or sherry). Garnish with chopped peanuts. Teriyaki Sauce: Mix all ingredients together; will keep in the refrigerator for up to a month; before using, stir up from the bottom.
Melt chocolate and butter over low heat in a heavy saucepan until chocolate is almost melted, stirring frequently. Remove from heat and let chocolate finish melting, then cool. In a large bowl, whisk eggs until well beaten. Whisk in sugar, vanilla, and melted chocolate mixture. Add flour, baking powder and salt, and whisk until smooth. Chill the mixture until firm, at least 2 hours, and up to 24 hours. When ready to bake, preheat oven to 350 degrees F. Lightly butter one or two baking sheets. Place powdered sugar in a small bowl. Using about a teaspoon of the cookie dough, roll it between your palms to shape into a ball. Roll the ball in powdered sugar to coat, then place on baking sheet, you should be able to get a dozen on a sheet. Bake for 12 minutes, switching placement of baking sheets at half point if you are baking 2 sheets at once. Cool slightly before removing to wire rack to finish cooling.
Combine 1 cup salt, 1/4 cup sugar, and 1/2 tablespoon of saltpeter. Massage this mixture all over the ham, coating the entire surface well. Place the ham in a food-safe container large enough to hold it, cover, and place in a very cool place for 3 days turning occasionally. (In the old days, a wooden or stone container would be used; I use a large bucket lined with an extra large zip top bag.). On the third day, bring the water to a boil, add the salt, sugar and saltpeter. Once the salt has dissolved, remove from the heat and cool. Pour the brine over the ham- it should be completely covered. ***If you don't have enough to cover, make more brine, using 1/2 cup salt and 1 tablespoon sugar for each quart of water. The amount you need will vary depending on the size of the ham and the size of the container you use. Cover the container, put it in a cool place, and leave for 10 days. After it has sat for 10 days, remove from the brine, and wipe well. Place fat side up in a pot of boiling water, covering the ham completely. Bring the water back to a boil, add the bay leaves, peppercorns and allspice berries, and cover. Simmer for 3 hours, or until tender. Remove from the cooking pot and take off the skin. Using a cloth, wipe off all of the loose fat. Place back in the water, and let cool. Preheat the oven to 350°F. Combine the egg white, mustard powder and sugar. Remove the ham from the water, pat dry, and coat with the egg white mixture. Sprinkle with the bread crumbs, patting them to ensure they stick to the egg coating. Place in the oven, and let bake until the bread crumbs are golden brown. Let cool completely, and slice to serve.