HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large covered saucepan, cook wild rice in boiling salted water for about 40 minutes or until rice is tender and most of the liquid is absorbed. Meanwhile, in a medium skillet, cook mushrooms, onion and celery in hot oil for 5 minutes or until tender. Add the vegetable mixture, peas, cranberries and tamari sauce to rice. Cook, uncovered, for 3 to 4 minutes more or until heated through and the remaining liquid is absorbed. To serve, transfer rice to serving bowl and top with nuts.
break up cranberry sauce with a fork. stir in trail mix and nuts. fold in whipped topping and refrigerate.
coarsely crack the peppercorns. lightly salt the fish fillets then roll them in the cracked pepper. heat the oil in a frying pan and brown the fillets on all sides for 3 minutes, or until just cooked through. [take care not to over cook. if necessary cook each fillet at a time, try not to steam the fish by overcrowding the pan]. serve with a salad, pasta or crusty bread on the side.
Grate the hardboiled eggs as finely as possible on a cheese grater. Add the mayonnaise, onion and Worcestershire sauce, and mix well. Stir the gelatine into the water. then heat while stirring, until the gelatine granules dissolve completely. Add the lemon juice. Stir this into the egg and mayonnaise mixture. Fold in the caviar gently so as not to break it up. (Actually, the quantity of caviar you use depends entirely on your budget!). Taste the mixture: it will surely need something like a dash of Tabasco, or some white pepper, or salt. Pour into a greased mold (or one sprayed with nonstick spray). Chill for about 3 hours or more. Turn out and garnish with lemon slices, chopped parsley, and leftover caviar --or your choice! Slice thinly. Serve with salty crackers or melba toast.
Cut the fish into 2cm cubes. Thinly slice the shallots. Mix all ingredients together in a bowl and refrigerate for 2 hours. Chop the onion finely. Transfer to a Kilawin to a serving bowl and garnish with the chopped onion. Serve cold.
Whisk together water, salsa, and seasoning packets. Place roast in crock pot and pour seasoned mixture over roast. Cook on low for 8-10 hours. Shred beef. To make sliders: Cut each roll in half and place on a baking sheet. Place a slice of swiss cheese on each roll. Place baking sheet in oven and broil for 1-2 minutes until rolls are golden and cheese is melted. For chipotle sauce mix together sour cream, chili sauce and horseradish sauce. Remove rolls from oven and place a spoonful of shredded beef on bottom part of roll. Spread chipotle sauce on the top half of roll. Place top half on beef to make the slider.
Spray a 32-ounce (6-inch) souffle dish with nonstick cooking spray; set aside. Beat egg in a medium bowl, add cauliflower, hash browns, salt pepper, panko and Parmesan cheese and mix to combine. Pour mixture in prepared souffle dish. Place the metal trivet in the bottom of the inner pot and pour in 1 cup of water. Carefully lower souffle dish onto the trivet. Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 10 minutes. When the cook time is done, quick release the pressure. Carefully remove the dish from the inner pot. Transfer to the oven and broil for 5 minutes or until the top is golden brown. Sprinkle with everything bagel seasoning and serve. Serves: 4 ; Calories: 113; Total Fat: 3 grams; Saturated Fat: 2 grams; Total Carbohydrate: 15 grams; Sugars: 1 gram; Protein: 6 grams; Sodium: 325 milligrams; Cholesterol: 52milligrams; Fiber: 2 grams.
Thaw the boneless chicken about halfway, then cut into bite-sized chunks (It's easier to cut, when the meat is halfway frozen); place in bowl and let chicken thaw completely. Combine the marinade ingredients of the honey, lime juice, ginger root, soy sauce, sherry and garlic, then pour over the chicken and mix thoroughly. Cover and let marinate in the refrigerator for at least an hour. For the chicken batter, mix all ingredients (flour, cornstarch, baking powder, eggs, water and oil) together. Let stand for 10-15 minutes Then dip your chicken pieces in the batter. Fry the battered chicken pieces in pre-heated peanut oil (about 1/2 inch of peanut oil), in a wok set on med-high temp, at about 375 degrees. Do not fry too many pieces all at once, or the chicken will stick together. About six-to-eight pieces at a time, works best. Place fried chicken bites in a non-corrosive plastic container with a few layers of paper towels underneath them to absorb the oil. Do NOT cover the fried chicken pieces! If you do, this will make your chicken turn soft, and take away the crispiness. Mix all sauce ingredients from above, except the sesame oil, in a bowl. Beat it with a fork until all of the cornstarch has dissolved thoroughly into the mix. Then set aside on the kitchen counter for now. Now rinse and dry your wok, and place all vegetables in the wok, one at a time, in the following specific order: First, add the 1 T of sesame oil to the wok and set heat on medium. Now add the pea pods and stir-fry for about three minutes while gently stirring in about half of the sauce. Then add the drained water chestnuts, carrots and sliced bok choy stems and cook two-to-three more minutes. Then add the straw mushrooms while adding in the remaining sauce mixture, and cook another three minutes. (total cook time, 9-10 minutes). Reduce your wok heat to low and add fried chicken pieces to top of wok ingredients. Continue to cook in wok another 5 mins, and then you are done. Do NOT cover the wok, in order to keep the chicken and vegetables from becoming too soft or over-cooked. You are now done! (Pat yourself on the back.) Serve the dish with steamed rice if desired. Hong Shu Gai Kew is best served with hot tea or a glass of white wine, (In my humble opinion, at least.) Provide a bottle of soy sauce on the table, for those who like the dish or their rice with a kick of extra soy flavor.
Put all in food processor and process until smooth. Refrigerate at least 1 hour prior to serving. Serve with assorted veggies.
Combine syrup, honey, and cinnamon in a saucepan. Bring to a boil. Reduce heat, stir in vanilla and pecans, simmer 5 minutes. Ladle hot syrup into hot sterilized jars, leave 1/4 inch headspace. Adjust 2 piece lids, process in boiling water bath (BWB) for 10 minutes.
Heat a medium skillet over medium high heat. Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper. Form 4 patties, 1-inch thick. Add vegetable oil to hot pan, Rotate pan one complete turn to coat bottom of pan with the oil. Add patties and cook about 3 minutes on each side until golden brown and cooked through.
Heat vinegar, sugar, mustard seed, salt, and garlic in a small saucepan over medium high heat until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. In a 10-inch skillet over medium-high heat, cook onions and ground beef until meat loses its red color. Spoon off any excess fat. Season with salt and pepper. If you like stir in chopped pimentos. Spread meat mixture in baking dish; cover with soup and top with single layer of frozen Tater Tots(R). Bake for 45 minutes or until hot and bubbly in the center.
Method: Roast Chicken Seasoning: Mix all ingredients. Store in a covered container. Roast Chicken: Place the chicken in a 2-gallon sealable plastic bag. Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat. Marinate in refrigerator for 3 hours, turning every 30 minutes. Preheat the oven to 375 degrees. Remove chicken from bag and drain. Season generously with 2 Tbls Roast Chicken Seasoning. Arrange chicken on a rack in a baking pan. Bake 45 minutes or until a meat thermometer registers 175 degrees.
Whisk all ingredients together. Store refrigerated. To use: Paint sauce on ribs or chicken frequently (about every 10 minutes) during cooking or marinate pork roasts overnight before roasting.
Mix the raspberries and blueberries with the syrup in a cocktail shaker, along with a scoop of ice and the tequila and liqueur. Shake vigorously and pour into a glass leaving an inch at the top to gently add the cranberry juice. Garnish with lime and serve.
NOTE: of course the game meat should be Elk. The computer would not take it when I tried to enter it. Make your favorite dumpling recipe up for six people. Mix the first four ingredients, shape lightly into patties or small cakes and sear in fat in hot frying pan until well browned; remove cakes. Stir flour into dumplings in pan, add water, tomato juice and chili sauce and bring to a boil. Return patties to pan and drop 1 tablespoons dumpling mixture on top of each, cover tightly and cook 10 minutes. Approximate yield: 6 portions.
Peel sweet potatoes and parsnips; cut into chunks. Place in large saucepan and just cover with water. Bring to a boil over high heat; reduce heat to medium and continue cooking until just soft, not mushy! (about 10 minutes). Drain; place in food processor and puree. Put puree back into saucepan; mix in the cumin and tahini (or oil) . Reheat over medium-low heat, stirring occasionally, for 10 minutes. Serve.
Mix everything in a bowl. Put in the center of lumpia wrapper and roll like a log. Deep fry.
Preheat the oven to 350 degrees F. For the hot sauce: Heat the vegetable oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes. Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning. For the croutons: Lay the sourdough slices out on a baking sheet. Drizzle the slices on both sides with olive oil and 2 tablespoons of the Fresno pepper hot sauce. Sprinkle with salt. Bake in the oven until toasted and dried out, flipping the slices halfway through, about 15 minutes total. When the toast slices have cooled, tear or crush them into rustic-looking croutons. For the dressing: Bring a small pot of water to a boil. Gently lower the egg into the boiling water and cook for 1 minute. Remove the egg from the boiling water, run it under cold water, to stop the cooking and to allow you to handle the egg, and then separate the egg, reserving the yolk for your dressing. Discard the partially cooked egg white and shell. In a mini food processor (or you can do it by hand), add the egg yolk, mustard, anchovy, garlic and lemon zest. Blend together. With the processor running, slowly drip in the olive oil to form a thick emulsion. Add some lemon juice, 2 tablespoons of the hot sauce, and some salt and pepper. Adjust the amounts depending on the flavor and consistency you would like. Add the dressing to the kale in a large bowl, and massage it in with your clean hands. If you are serving right away, toss in the Parmesan and croutons, and check for final seasoning. If you're willing to wait, set the dressed kale aside in the refrigerator for 20 to 30 minutes, and then toss in the final garnishes right before serving. This salad actually gets better the longer it sits! *Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Special equipment: 4 skewers. Serving suggestion: flatbread, grilled tomatoes, sliced raw onion, rice and sumac. Place the beef in a large casserole dish. Combine the walnuts, pomegranate syrup, olive oil and garlic in a food processor and grind into a thick puree. Add the parsley and pulse into small bits. Pour the marinade over the meat and toss well. Cover and refrigerate overnight. Cut the marinated meat into small chunks, and thread 3 to 4 pieces onto the skewers, 1/4-inch apart. Brush or wipe the excess marinade from the skewers, and discard the marinade. Turn the grill on high heat. While it heats up, leave the meat out so it can come up to room temperature (no more than 45 minutes total). Lightly oil the hot grill, and grill the kebabs for 6 to 7 minutes, turning once. Sprinkle the kebabs with fine salt and freshly ground black pepper as they cook. The meat should be slightly charred on the outside and very pink on the inside when it is finished. Serve with flatbread, grilled tomatoes, sliced raw onion, rice and sumac.
HAND METHOD: Prepare pan(s) by greasing according to the bread weight you're making: 1 pound loaf uses an 8x4-inch pan, 1 1/2 pound loaf uses a 9x5-inch pan, 2 pound loaf calls for two 8x4-inch pans. Combine dry yeast, 2 teaspoons of the sugar, and warm water. Set aside to let yeast foam, about 5 minutes. In bowl of heavy-duty stand mixer using regular beaters, not dough hook, combine yeast-mixture with remaining ingredients, including the remaining sugar. Blend on medium speed for 1 minute, scraping down sides with spatula as needed. Place dough in prepared pan(s). Cover lightly with foil and let rise at room temperature (75 to 80°F) until dough is level with top of pan. Rising time will vary from 45 to 60+ minutes, depending on altitude and humidity. Preheat oven to 375°F Using sharp knife, make three diagonal slashes 1/8-inch deep in loaf so steam can escape during baking. Bake 55 to 65 minutes, or until nicely browned and internal temperature is 205°F on an instant-read thermometer. Do not underbake. Cover with foil tent after 20 minutes of baking to reduce overbrowning. BREAD MACHINE METHOD: Follow bread machine instructions, making sure machine is appropriate size for recipe. Carol shisks dry ingredients together (including yeast) and adds to pan. She then whisks liquid ingredients together (water at room temperature) and pours carefully over dry ingredients. Set controls and bake. Carol uses the "Normal" setting.
Place water and carrot into blender and blend until you have a carrot juice. Combine all ingredients ( including the carrot juice) in the order given. Select White Bread and push start. Important: Check the dough after about 5 minutes, if its too wet then add a tablespoon of flour at a time, if its too dry then add a tablespoon of water at a time, until dough forms a smooth round ball.
Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine.
Cook pasta according to package directions. Drain and rinse with cold water. Combine pasta with chicken, bacon, onions and pepper in a large bowl. Mix ranch dressing with barbecue sauce and pour over pasta mixture, stirring to coat. Garnish with salt, pepper and Parmesan cheese to taste. Chill.
Grease two 9-inch baking pans. In a large skillet over medium-high heat stirring with wooden spoon cook the ground beef or bulk sausage meat with the onion until browned breaking up the meat while cooking (about 10-12 minutes the meat should be lightly browned) drain fat. Add in garlic and cook, stirring for 2 minutes. Transfer to a bowl then mix in the drained spinach, Parmesan cheese and ricotta cheese; set aside to cool (about 10-15 minutes). When the ground beef is cool add in mozzarella cheese, eggs, seasoned salt and black pepper mix well to combine, at this point you may season with more salt and pepper if desired and if you want more garlic flavor add in some garlic powder to the mixture. Spread about 1/4 to 1/3 cup marinara sauce onto the bottom of each baking pan. Carefully stuff each noodle with the beef mixture then place in one layer in the baking dish (you should have 7 in each dish). FOR ONE PAN; drizzle about 1-1/2 cups (or more) marinara sauce over shells, sprinkle about 3/4 cup or more of mozzarella cheese over sauce, then sprinkle with 1/3 cup Parmesan cheese on top; repeat with remaining pan. Preheat oven to 350 degrees F (oven rack to to lowest position). Cover each pan with foil and bake 25 minutes, uncover and continue baking for another 8 minutes (allow to sit for about 15 minutes before serving).
Bring water, beer, crushed red pepper, bay leaves and Old Bay Seasoning to a boil in a 6 qt pot. Drop in crabs. Cook 15-20 minutes once liquid returns to boil. Serve hot.
Combine filling ingredients in a heavy saucepan. Cook over low heat, stirring often, until the mixture for about 30 minutes or until the mixture is fairly thick (remember this will be the filling inside the bread and it shouldn't be runny) Let cool. In a large heated bowl, combine yeast, warm water. and 1/2 tsp. sugar. Stir until yeast is dissolved. Set in a warm place for about 5 minutes, until foamy. Combine 1/2 cup sugar, melted butter and salt. Add boiling water, stir and cool until lukewarm. Add this mixture to yeast. Stir in beaten eggs and add flour gradually. Turn out onto a floured board and knead about 5 minutes. Do not over flour this it should be softer than regular bread dough. Place in a greased bowl, cover and set in a warm place to rise until double in bulk. Put dough in center of a lightly floured work table and roll out as thin as possible with a rolling pin, maintaining a square or rectangle shape. The thinner you are able to roll the dough the better this will turn out. Spread the pulled dough evenly with the prepared. filling. Roll up the povitica as for a jelly roll. Cut roll in half and place each half into a greased bread pan two inches deep and form it into an"S" shape. Tuck in the ends and flatten it a little. Cover and let raise for 2-1/2 hours in a warm place. Bake in a preheated oven at 375° for 10 minutes, then reduce to 350° for 50 minutes until nicely browned. Cool in pan for 30 minutes then remove from pan. and finish cooling on wire rack. alternate fillings could be your favorite fruit cooked down with sugar into almost a jam, cream cheese mixed with egg and powdered sugar or even your favorite pumpkin pie filling.
Preheat oven to 400°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray. In small bowl, blend butter, mustard, and honey, set aside. In another bowl, mix together bread crumbs, nuts, and parsley. Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture. Sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon. Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with a fork. Serve with lime or lemon wedge.
Spray a 10" nonstick skillet with vegetable cooking spray and heat for 1 minute over medium heat. Add the egg and cook until it's set. Remove the egg from the skillet. Remove the skillet from the heat and spray it with cooking spray. Add the rice and cook until it's browned, stirring often. Stir the broth, soy, garlic, ginger and carrot in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir the onions and peas in the skillet. Cook for 5 minutes or until they're tender. Stir in the egg and heat through.
Lard the roast well by inserting cubes of salt pork into small cuts in the roast. Heat butter in a Dutch oven or deep casserole and brown the meat on all sides. Add hot water, fruit juice, celery, parsley, thyme, salt and pepper. Cover and simmer gently for 3 hours on top of the stove or in the oven at 350 degrees until meat is tender. If liquid gets low, add water. About one hour before meal is to be served, add peeled potatoes, carrots and onions. Add a little additional salt for vegetables. When vegetables are tender, remove them and the meat to a platter and keep hot. Thicken liquid with 2-3 Tablespoons flour.
Cut the potatoes into chunks and rinse. Boil in plenty of salted water until tender. Drain. Heat 50ml of the milk with half of the butter. When the butter has melted, mash the mixture into the potatoes until smooth. Beat with a spoon, adding extra milk if needed, until light and fluffy. Set aside but keep warm. Half fill a pan with water and boil. Add salt and the spinach. Boil for one minutes, then drain and squash as much water out of the spinach as possible. Keep warm. Meanwhile, make the cheese sauce by melting the remaining butter in a pan over medium heat. Stir in the flour and gradually add 250ml of milk, stirring continually to make sure you get a smooth sauce. Once the mixture comes to a boil, lower the heat and leave to simmer for a few minutes. Season with salt, pepper and mustard. Add the cheddar cheese and stir until it is melted. Dust the fish with flour, shaking off any extra. Heat the oil in a frying pan and, when it is hot, lay out the fish. Cook for 2-4 minutes a side, depending on how thick the fillet is. To serve, divide the spinach between two warmed plates. Place the fish on top and cover with the sauce, adding mashed potato on the side.
In a blender, combine ingredients (except cherry) with ice until well blended. Pour into tall glass and garnish with cherry. Insert straw and sip.
Saute vegetables in oil with paprika over medium low heat. Douse with worcestershire sauce and turn heat off.
In a small bowl mix together flour, baking soda, salt, and set aside. In a large bowl cream butter, peanut butter, and sugars. Beat in eggs and vanilla, stir in flour mixture, oats, and chocolate. Do not over beat mixture. Place mixture in an ungreased pan measuring about 15 1/2 by 10 1/2 by 1 inch. Press the cookie dough down slightly to fill the pan. Bake at 350 degrees Fahrenheit for 15-17 minutes.
Roll out pie dough and cut into rectangles. Spread jam on half of them, leaving one-half inch or so on edges without jam. Cover with another rectange. Crimp edges with a fork. Bake until pie dough is done (follow instructions on package). Glaze with powdered sugar and milk or eat plain.
Preheat the oven to 350 F. In a small bowl beat both eggs. In a larger bowl add the onion, meat, and oats. Mix well. Add the spices. Add the beaten eggs. Mix well again. Add the ketchup and sauce, and mix well. Put the mixture in a 9 x 13 loaf pan, and bake for 1 hour, or until well done.
Remove skin from chicken; set aside. Place sweet potato and onion in a 4-1/2 to 6 quart slow cooker. Place chicken on top of vegetables. In a small bowl stir together salad dressing and rosemary. Pour over chicken. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Whisk cooking liquid until smooth; serve with chicken and vegetables.
Mix chicken, cheese, garlic, herbs, salt and pepper. Spread 3 to 4 tablespoons mixture on each noodle; roll up and place, seam sides down, in 13x9-inch baking dish. For sauce, Cook garlic in oil in medium skillet, covered, over medium-low heat until tender, about 10 minutes. Mash cloves slightly with a fork. Add 1 1/2 cups broth and wine to skillet and heat to boiling. Mix flour, parsley and remaining 1/4 cup broth and stir into boiling mixture. Boil until thickened, about 1 minute. Season to taste with salt and pepper. Spoon Many Cloves Garlic Sauce over rotolo. Bake loosely covered at 350 degrees until rotolo are hot and sauce bubbly, 20 to 30 minutes. Note: You may want to cut lasagna noodles in half before filling, (and of course use less filling per noodle half) to make them easier to handle when eating!
1 Preheat oven 350. 2 In Large bowl beat eggs until frothy. 3 In Blender blend Strawberries until they are liquid or atleast close to liquid. 4 In Large bowl with your eggs Mix in oil, Sugar, and Strawberries. 5 In seperate bowl combine Flour, Baking powder, Baking Soda, cinnamon and salt. 6 Stir to mix Thoroughly. 7 Add to wet Ingredients. 8 Turn in to 9x5x3 inch Loaf pan. 9 Bake for 50 Minutes.