HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in large skillet. Add onion and saute until transparent but don't brown. Add meat, stirring to break into pieces. Add rice,dill,pine nuts, water and tomato paste; season to taste with pepper. Cook over medium heat until water is absorbed, about 10 minutes. Cover bottom of Dutch oven with layer of the smaller grape leaves and any that get torn in the process of rolling. Stuff remaining leaves by placing leaf shiny side down, on the palm of hand, with base of leaf toward wrist and tip of leaf toward middle finger. Put a spoonful of meat mixture in the center. Fold base of leaf over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly. Arrange tip side down in pan. Add broth to within 1 inch of top layer; use any leftover leaves to cover top layer. Place plate upside down over top layer and press. Cover and cook over medium heat until rice is tender, about 30 minutes. Sprinkle with lemon juice and cook 5 minutes longer. Let cool to room temperature, or chill thoroughly. Garnish with lemon slices and serve. *The stuffed grape leaves can be prepared 2 to 3 days before serving and refrigerated or they may be frozen, If frozen, thaw overnight in the refrigerator, then add a little broth or water before gently reheating in a pan.
Put crackers on jelly roll pan. Mix remaining ingredients and blend together well. Pour over crackers. Bake at 250 for 1 hour. Stir them every 15 minutes during baking. Allow to drain on paper towels. Store in airtight container. These are really good in soups too.
Prep chicken wings. Rinse in cold water, pat dry with paper towel, and trim tips. If you desire split wings into drum and wing, to extend portions. Mix all ingredients, except the chicken, together to prepare marinade. Add chicken to marinade and stir until evenly coated. Let chicken marinade in mixture at least one hour but for best flavor marinade over night or up to 48 hours. Place in refrigerator while marinading. Place chicken in roasting pan spooning a little of the marinade over the wings, there should only be about 1/8 of an inch of liquid in the bottom of the pan. Not too much liquid or the wings will fall apart. Cook in 375°F oven for 1 hour. flip wings and cook an additional 30 minutes. Let cool a bit before eating. *You can do this recipe in advance and when done cooking put in a crock pot to be re-heated later. Great for BBQ's and Pot-Lucks.
in a big frying pan, heat oil and brown onions and bell pepper in garlic. add shrimp,fish sauce, lime leaf, chili, lemon grass and vinegar. brown shrimp and then add green onion, basil and cilantro and fry for 30 seconds. add cooked spaghetti and mix well. remove lime leaves. pepper to taste. makes two servings. squeeze lime wedge and mix in one tablespoonof Thai sweet chili sauce per serving.
Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 13 by 9 in baking dish. Refrigerate 10 minute. Beat cream cheese, sugar, and 2 tbsp of milk in medium bowl with wire whisk until blended well. Gently stir in 1 1/4 cups of whipped toppping. Spread over crust. Pour 3 1/4 cups milk into large bowl. Add pudding mixes and beat with a wire whisk for 2 minute. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Drop remaining whipped topping by spoonfuls over pudding spread to cover pudding. Top with crushed candy, chocolate, cookies, or your topping of choice. Refrigerate at least 4 hours.
Preheat Oven to 375 deg.F. Spray 11x15 Baking Dish with Cooking Spray. In a bowl, mix soups with half and half. Arrange chicken breast halves in the baking dish. Top each breast with handful of cheese. Pour Soup Mixture over chicken. Sprinkle with mushrooms and chopped green onions. Bake 30 minutes in the pre-heated ove, or until sauce is bubblie and chicken juices run clear. Bring a large pot of lightly salted, oiled water to a boil. Add Pasta and cook for 8 - 10 minutes, just till al dente, drain. Serve chicken and mushroom sauce over the cooked pasta.
Make crust if needed by crushing graham crackers until fine and adding sugar and butter. Press into a 9" pie pan and bake at 350F for 10 minutes. (This makes 1 crust). Process tofu in blender or cuisinart until completely smooth (if you use a blender this may need to be done in more than one batch). Melt chocolate chips. Add to tofu along with honey and flavourings. Pour into crust and refrigerate for at least 4 hours, or until completely firm. It can also be frozen, if you like.
Spread about 2 T peanut butter on each tortilla. Top with about 1/4 cup of marshmallows and 2 T chocolate chips. Roll up and wrap in aluminum foil and seal tightly Bake at 375 for about 5-10 minutes or until chips and marshmallows are melted. You may also microwave these but will need to wrap in plastic wrap. Times will vary according to your microwave. I have also made these in advance and wrapped in foil to take on a picnic. When you're ready for dessert just put them on the grill for 5-10 minutes depending on how hot your grill is.
Spray counter lightly with non-stick cooking spray. Combine rolls and flatten into a 13-inch circle. Place on a 12-inch sprayed pizza pan. Brush dough with olive oil and allow to rest while preparing potatoes. Clean cube and boil potatoes until they are tender. Drain potatoes and add minced garlic, butter and sour cream. Mash together adding salt and pepper to taste. Spread potatoes evenly over pizza dough. Top with bacon, cheese and broccoli. Bake at 375°F 15-20 minutes.
In lg skillet, saute chicken livers in peanut oil on high heat until light brown, stirring constantly. Remove the livers. Reduce heat, add garlic, ginger and shallots. Add beans and cook 3 minutes. Add remaining ingredients; cover and cook on low for 10 minutes. Return livers and cook 4 minutes more.
Preheat oven to 350 degrees. Finely chop the mushroom stems; combine with cheeses and parsley. Spoon the mixture into mushroom caps. Melt the butter and add the minced garlic. Pour butter over mushrooms to coat all sides, which keeps them from drying out. Bake on parchment paper for 5-10 minutes, till lightly browned.
Put cracked wheat into a small pot with 1 to 2 cups of water. Bring to a boil, reduce heat to medium and boil for 6 minutes. Remove from heat and drain well. Let cool about 15 minutes. Put cooked wheat into bread machine. Add all other ingredients as listed except for the sunflower seeds. If you don't have buttermilk, you can make a substitute by adding 1 tbsp lemon juice to one cup of whole milk. Stir and let sit for 5 minutes. Use amount called for in the recipe. Set bread machine for whole wheat bread. Press start. Add sunflower seeds at'addition' beep.
GET RID OF BITTERNESS: Wash etrog and trim off the ends. Slice thinly, or chop. Put the slices and the seeds into a cheesecloth bag. Day 1: Cover with water and let stand at least 12 hours. Bring to a boil, and simmer uncovered for 20 minutes. Drain fruit. Cover with cold water & repeat on Day 2. Day 3: Drain fruit, then cover with cold water & simmer uncovered 1 hour. Take out the bag of fruit and seeds. Let it cool down, then squeeze every drop into the pot and throw out the mush. Mix pectin with 1/4 cup sugar. Add sugar, pectin & marmalade and simmer. To become jelly, there has to be the right concentration of sugar, so if you put in more water or less sugar it takes longer to boil down. It will probably reach 200° quickly, but then it takes up to an hour to get up to "jelly" temperature (220°-222°). After it gets to 215° stir constantly and DO NOT WALK AWAY - it burns easily. If it does burn, just dump the jelly into a clean bowl, wash out your pot, put the jelly back in and continue. Put a saucer in the freezer to check for when your jelly is done. It should gel when you pour a little on your very cold saucer. If it still won't set after getting to 220°, cook 15-20 minutes more! (You could also just quit & call it etrog syrup.) If you overshoot the "gel" point, you will end up with more of a candy than a jelly. How to put in jars: Put your clean jars and lids in a pot, fill the pot and jars with cold water. Bring to a gentle boil for 10 minutes. Drain out a hot jar, fill with hot jelly leaving 1/4" "headspace," put on the hot lid tight. As it cools, the little button on the top that popped up when you first opened it will pop down again. This is what keeps out the bacteria that would spoil the jelly. Keeps 3 years in pantry. After opening, keep in fridge 4-6 months.
Mix flour, bread crumbs, garlic, fried chicken seasoning, parmesean cheese together. Add milk and mix until good sticky consistency is achieved. Coat potatoes and chicken strips. Heat oil in pan and fry chicken and potatoes until done.
Preheat oven to 350 and grease and flour a 9x5 loaf pan. Cream together margarine/butter and sugar; add egg and mix until blended. Stir in banana and Herman. Sift dry ingredients (flour, salt, baking powder, soda) into banana mixture and add nuts if desired. Stir just enough for the batter to come together; extra stirring will make it tougher. Pour into loaf pan and bake at 350 degrees F for 1 hour or until a toothpick comes out clean when inserted into the center. Cool thoroughly before slicing.
Puree the watermelon. Strain (I do not strain, I simply use the puree); divide the juice among 4 TALL ice-filled glasses. Top each glass with 1 1/2 ounces gin, 2 tablespoons lime juice and 1/3 cup ginger ale (I use a little more soda). Garnish with the lime wedges. NOTE: I mix mine up to take to the pool by combining the puree, gin and lime juice in a container and then just take cans of soda. I find that this amount makes 5 LARGE drinks.
Let cream cheese soften, you can speed this along by microwaving it carefully in 10 second intervals. Combine cream cheese, spinach, and garlic salt, Just be sure to mix well. Open crescent roll dough and separate the rolls, then spread about 1 tbsp of the mixture all over each triangle. Roll the triangles up, and bake according to the directions on the package (usually this will be on an ungreased cookie sheet at 375 for 11 to 13 minutes or until golden brown, although these are quite tasty if slightly "doughy").
Whisk za'atar, garlic, and oil in a small bowl. Generously brush eggplant, onions and pita with za'atar oil. Season with salt and pepper; reserve remaining oil for dressing. Prepare a grill for high heat; thoroughly clean grates and brush with oil. Grill eggplant, turning occasionally, until lightly charred on all sides but just tender, about 3 minutes per side. Grill onion and pita, tuning once, until lightly charred on both sides, 1 to 2 minutes per side. Transfer to a rimmed baking sheet and let cool. Cut large eggplant into bite-sized pieces and tear pita into large strips. Set aside until ready to assemble. Whisk lemon juice, honey, zest, 2 teaspoons salt, 1/2 teaspoon pepper and remaining za'atar oil until completely combined. Arrange eggplant, onion, pita, tomatoes, feta, cucumber and olives on a large platter. Drizzle dressing over top and generously coat the eggplant. Top with basil leaves and dill sprigs.
Soak the sliced potato in cold water for anywhere up to an hour. Drain and dry well. Melt butter in medium saute pan over medium heat. Place potato slices in pan in a single layer as soon as contact with the butter creates a sizzle. Cover pan and let potatoes sizzle for about 20 minutes. Check potatoes at this time to make sure they are browning. If they are looking golden and crispy, turn the slices over, cover and sizzle for another 20 to 30 minutes. At this point, you should be hearing a sound that is somewhere between a sizzle and a balloon with a leak. This is the water cooking out of the potatoes. It is a good thing. Remove the cover. Turn heat down a bit if it looks like the taters are likely to burn. It will take about 15 minutes for the potatoes to get rid of their water content. Remove from heat and sprinkle cheese over crispy slices. Turn taters and cheese so they mix up together. Turn all out onto a plate, sprinkle with herbs and pepper. Serve.
Halve the passion fruit and, using a wooden spoon or rubber spatula, scrape the pulp through a fine-mesh sieve set over a bowl. Discard the remaining seeds and pulp. In a medium bowl, combine the ice cream and sorbet. Pour in the vodka and whisk lightly. Stir in the passion-fruit puree and then fold in the Champagne. Sprinkle the cookies evenly among 4 martini glasses. Top each with the vodka mixture and serve immediately. YIELD Serves 4.
Prick the steak all over on both sides with a fork. In a shallow dish or resealable plastic bag, mix together the coffee syrup, Worcestershire sauce, garlic, oregano, salt and pepper. Marinate the steak in the coffee syrup mixture for at least 6 hours or overnight. Turn the steak over occasionally to evenly infuse both sides. Preheat a barbecue or broiler to medium hot. Clean and lightly oil the grill surface and cook the steak to medium rare, about 4 minutes on each side. Remove the steak from the heat and allow to rest for 5 minutes. Serve immediately.
Make 3 slits with knife into fish fillet. Place fish fillet in broil pan and sprinkle with the breadcrumbs, lemon juice, paprika and 3 pats of butter. Broil fillet for 7-8 minutes. Turn over, make 3 more slits and repeat with the bread crumbs, lemon juice, paprika and 3 more pats of butter; and broil another 7-8 minutes. Serve with browned butter; french fries or rice, and cole slaw.
Mix stevia, sugar, and cornstarch until combined in a saucepan. Turn heat to medium and slowly add coconut milk to saucepan while whisking to ensure dry and wet ingredients combine. Add pureed bananas and continue whisking until mixture thickens. Once mixture is to desired consistency, turn off heat and add vanilla, maple syrup, and apple sauce. Refrigerate until cool and set (about 8 hours). Garnish with sliced banana, vanilla wafers, graham crackers, whipped cream, toasted coconut, or other garnishes of your choosing.
1. Let the stick of butter soften in a bowl until it is VERY soft. 2. Coarsely chop the parsley and cut into the soft butter. 3. Add garlic, onion, hot sauce, pepper, salt and blend until the parsley seems well incorporated. 4. Juice ONE lemon and cut the other two into slices. Add lemon juice to the mixture and blend. 5. Add red pepper flakes to your taste. 6. Rinse shrimp thoroughly and leave the shells ON. Add them to the bowl and mix them in until they are evenly coated with the mixture. 7. Put shrimp mix into the oven bag along with the lemon slices. 8. If making a foil packet from sheet foil, be sure to make the foil a double layer. Seal packet of foil bag TIGHTLY and place in the refrigerator a few hours until you are ready to bake. If you are making your own packet, make it large enough to keep the shrimp in no more than two layers inside the packet. 9. Preheat oven to 450 degrees. Place foil bag into a cookie sheet with edges to catch any leaks. 10. Bake for 15 minutes, remove from oven, give the foil bag a shake to redistribute the shrimp, flip over and return to the oven for another 15 minutes. 11. After this 30 minutes of baking, remove the foil bag and give it a look. The shrimp should be nice and pink. If not, bake another 10 minutes and check again. 12. Cut open the bag with a knife and dump into a bowl to serve. 13. Add a nice salad and enjoy! 14. We make two pounds to have some leftover shrimp to make into our Low-Carb Aioli Shrimp Salad the next day!
Cook onion, chopped bell pepper, mushrooms, and garlic in 1/4 cup of butter until the onion is transparent. Add rice and herb packets and cook, stirring, until the rice begins to turn golden. Add the chicken broth and simmer gently in a covered pan until the rice is barely tender and the liquid is mostly absorbed. Preheat oven to 400 degrees. Butter a deep casserole dish. Lightly transfer half the rice mixture to the dish with a fork. Top with half the pepper rings and half the cheese. Repeat layers. Dot with remaining butter and pour cream over the top. Cover and bake at 400 degrees for 20 minutes.
Place corn cob in center of a sheet of aluminum foil. Add butter, soy sauce, and parsley. Thoroughly close the foil, making sure cob is completely enclosed. At cooking time, place on grill on medium heat. Cook for 10 - 15 minutes. Flip over and cook for another 10 - 15 minutes. To keep warm, place on far edge of grill until ready to serve.
Spread one side of each slice of bread with 1/2 tablespoon of butter. Layer bottom slice of bread with swiss cheese, tomatoes, sliced onion, and banana peppers. Top with American cheese and top slice of bread. Melt remaining 1 tablespoon of butter in a frying pan over low-medium heat. Add sandwich, cooking on medium until bottom bread is crispy and you can see the butter on the top slice of bread begin to melt. Flip with a spatula and grill until cheese melts.
Place coffee and nutmeg in a blender or food processor fitted with a steel blade. With processor running, add flavorings. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in refrigerator. Yields: Mix for eight 6-ounce servings. To Use: Place minimum of 1 tsp in a 1 cup measuring cup and add boiling water. Stir and strain into a 6 oz cup.
Place Worcestershire sauce and pepper in a large skillet. Add chicken breasts and heat over medium high heat until it just comes to a boil. Reduce heat to low and simmer until done, about 15 or 20 minutes. Turn chicken occasionally. 4 Points per serving.
Mix all ingredients together, form into a loaf, and place on a roasting pan that has been sprayed with nonstick cooking spray. Bake in a 350 degree Fahrenheit oven for 1 1/2 hours.
Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the rice (or other leftover whole grain), lentils, oats, mushrooms, onion, carrot, pepper, walnuts, tomato paste, olives, parsley, soy sauce, mustard, thyme, marjoram, and sage. Mix well. Lightly oil an 8" x 4" loaf pan. Fill the loaf pan with the mixture and pack well to press out any air pockets. Bake for 40 minutes, covered. Uncover and bake for another 20 minutes, until lightly browned. (Be sure to check it after 10 minutes uncovered as I found it was already done). Allow to stand at room temperature for 15 minutes before slicing. Use a serrated knife to carefully slice. Update 3/7/09: I have discovered that this holds together better if you mash half the lentils. It also helps to add some flax meal and extra liquid (I used V8).
Preheat the oven to 425°F or 220°C and lightly oil two large trays. Top and tail the eggplant and slice it lengthways into six slices. Halve the unpeeled shallots and the plum tomatoes. Quarter and de-seed the peppers. Lay out the eggplant on one tray. Also put the peppers and shallots-- skin side up-- on the tray. On the other tray, lay out the zucchini slices and tomatoes, cut side up. Use a pastry brush to lightly cover all the exposed surfaces of the veggies with a bit of olive oil. Bake, with the eggplant tray on the higher shel, for about 25 minutes or until all the veggies are cooked. When you take out the tray, you can peel the peppers if desired. Either cover them with clingfilm or put them in a paper bag and leave to sweat for about 10 minutes. The skins should now slide off. Get a glass serving bowl and lay the eggplant slices in the bottom. Season with salt and pepper and add the courgettes. Season again. Scrape the tomatoes and shallots out of their skins. Slice the peppers and then combine all three to make the last layer. Now drain the juices from the tomato baking tray into a bowl. Add the vinegar, garlic, a pinch of salt and remaining oil to make a dressing. Pour over the salad and let cool before serving.
Saute onions in oil until tender. Add garlic and ginger and saute 30 sec. Add spices and stir together. Add tomatoes and 1/2 c water. Stir. Add chicken and cook through. Done when the water is cooked out. Put 2 T of meat on ea. piece of pie crust. fold over and seal. Bake at 400 for 10-12 minute.
Preheat oven to 350°F Line a 9 inch baking pan with heavy-duty aluminum foil. Lightly grease foil. In a large boil, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan. Bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Spread chocolate frosting over hot cake. Let cool completely. Cut into squares to serve. Chocolate Frosting: In a medium saucepan, melt butter over medium low heat. Add cocoa and buttermilk, whisking until cocoa dissolves. Gradually whisk in confectioners' sugar until smooth. Stir in snickers bars. Immediately spread over hot cake.
Add the Budweiser to the Wild Rice in a 1 quart sauce pan, bring to a quick boil, cover and lower the heat to the minimum. Simmer for 45 minutes or until the rice is tender. Add the Olive Oil to a hot frying pan, and brown the Sausage. When it is nearly cooked, add the Onions and Mushrooms and continue to cook until the Onions are transparent. Pour the Wild Rice into the pan, followed by the Black Pepper and stir.
Scrub potatoes and pat dry. Slice into rounds 3/4" thick. Place in a saucepan, cover with water, bring to a boil, and boil 6 minute. Combine salt, pepper, and garlic ina small bowl and set aside. Drain potatoes and heat grill pan. Spray grill pan with non-stick spray, and place potatoes on grill pan in a single layer. Brush with melted butter and sprinkle lightly with seasonings- additional seasonings if you prefer (see below). Grill about 4 minutes, flip, brush with melted butter and seasonings again,and continue cooking until done. Optional seasonings (add into salt/pepper/garlic):. 1/2 tsp dried parsley. 1/4 tsp crushed dried rosemary. 1/4 tsp each oregano, rosemary, and basil. We have found that we can use butter flavored spray (like I Can't Believe It's Not Butter) or butter-flavored or olive-oil flavored non-stick cooking spray in place of the butter with great results.
Place apples in greased 1 quart baking dish. Combine sugar, cinnamon, nutmeg, ginger and apple cider. Pour over apples. Dot with butter. Sprinkle with raisins. Bake uncovered at 350 degrees for 45-60 minutes or until apples are tender. Serve warm over ice cream if desired.
Rinse the shrimp under cold water and place them in a saucepan with enough cold water to cover them; heat just until the water begins to simmer. Remove the saucepan from the heat and set aside 1 minute, or until the shrimp are opaque in the center. Drain the shrimp, then plunge them into a bowl of ice water. Drain and pat dry with paper towels. Arrange on a serving platter. To make the cocktail sauce, combine the ketchup, key lime juice, Worcestershire sauce and pepper sauce in a small bowl. Taste and adjust the seasoning, adding more hot pepper sauce or Worcestershire sauce as desired. Serve the shrimp with the cocktail sauce.
Preheat oven to 375 degrees Fahrenheit. Lightly spray a 13"x9"x2" pan with cooking spray. Combine cake mix and lemon pie filling in a bowl. Blend with an electric mixer on medium speed. When well blended pour into prepared pan. Bake 20 to 26 minutes. Remove from oven and cool to room temperature for about 1 hour. Prepare glaze by mixing powdered sugar and lemon juice. Using a small wire whisk, stir until smooth; set aside. When cake is cool, drizzle glaze all over it.
Juice all ingredients according to your juicer's directions. Mine goes from softest to hardest.