HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel artichokes and place in bowl of water mixed with lemon juice as you work. In large skillet, melt butter and cook shallots over medium heat for about 2 minutes or until softened but not browned. Meanwhile, in medium bowl, beat eggs and stir in parsley, salt and pepper. Stir in shallots. Using fine grater or grating attachment of food processor, grate artichokes; immediately stir into egg mixture. (If grating by hand, grate artichokes back into bowl of acidulated water so they will not darken. Drain well in sieve, then dry well by squeezing in tea towel.). In skillet, heat half the oil. For each pancake, spoon about 2 tablespoons of batter into skillet, leaving at least 1 inch between pancakes. Flatten with spatula and cook over medium heat until golden and crisp, 3 to 4 minutes on each side. Place on hot platter and keep warm in 250°F oven. Add more oil to skillet as necessary when cooking remaining pancakes. Serve with sour cream. Makes 6 to 8 pancakes. Canadian Living Everyday Cookbook. NOTE: Jerusalem artichokes are tubers and have a potato-like texture often recommended as a potato substitute for diabetics. Just as with potatoes, they can be baked, boiled, steamed, fried, and stewed. However, they will cook faster than potatoes and can easily be turned to mush in a matter of minutes if you do not monitor them closely. Keep your eye on them and remove them from the heat source as soon as you can easily pierce them with a skewer. They are recommended as a potato substitute for diabetics since they are filling but not absorbed by the body, and because they also show indications of assisting in blood sugar control. High in iron, potassium and thiamine, low-fat sunchokes also feed the healthy bacteria (lactobacilli) in the intestinal tract.
Mix together in a heavy skillet the first five ingredients (apples thru pecans). Simmer for 10 minutes and cool. Mix together remaining ingredients and beat until well blended. Pour batter over apple mixture and bake at 350° for 50 minutes. Turn cake upside down onto plate immediately. Leave for a few minutes so all the apples and sauce will fall onto the cake.
Beat whipping cream and sugar together in the bowl of an electric mixer until stiff peaks form. Set aside. Stir together milk and syrup in the bottom of a large glass. Add two-thirds of the ice cream, pushing it down into the milk mixture. Pour in club soda. Add one-half of the whipped cream, then the remaining ice cream, and then the remaining whipped cream. Top with the cherry and nuts, if desired.
1. Marinate the prawns for 2 hours in a blend of 1 Tablespoon olive oil, 4 ounces Italian dressing, 1/2 teaspoon soy sauce, 1 Tablespoon molasses (or honey, and 1 clove minced garlic. Discard marinade when finished but don't wipe it off the prawns. 2. Boil the water and add the 1 teaspoon salt and I teaspoon olive oil. Add the dry linguine (or fettuccine) and cook uncovered at a low boil until tender. Drain and set aside, (covered to maintain heat.). 3. In a large skillet over medium heat, melt the butter and add the remaining olive oil. Sautee the carrots and remaining minced garlic together for 2 minutes. Then add the mushrooms, prawns, and parsley. As soon as the mushrooms heat up, add the Half-and-Half and stir until it begins to boil. Stir the flour into the chicken broth (no lumps) and then pour it into the skillet with the other ingredients - bump up the heat until it thickens while stirring then reduce the heat to low for two minutes, covered. Salt and pepper to taste, (using freshly-milled peppercorns.). 4. If using cheese, sprinkle some over each plate of Molsoprian - serve hot.
Choose lamb shoulder meat and have the butcher grind it up. This is the most flavorful meat of the lamb. Form into 4 patties and season with salt and pepper. Grill. Choose a bun that will not detract from the flavor of the lamburger. Cut buns in half and grill both halves. Grill the patties 4-5 minutes per side for rare. When you turn the patties, top the cooked side with several pieces of the feta cheese. Top the bun bottom with the lamburger. Top the burger with a few onion rings spread over the feta. Add top of bun. Serve hot.
Pound breasts a little to flatten. Roll breasts in flour, then egg, and back in flour. Heat oil in large skillet on med hi. Add breasts and cook and turn until golden brown and juices run clear, (about 8 minutes). Remove and keep warm. To skillet add flour, stir until light brown and bubbly. Add a little more oil if needed. Mix the milks together. Slowly pour half the milk mix into skillet, stirring hard. Continue adding milk and stirring until as thin as you like. Add salt and pepper. Let boil 1 minute. Spoon over chicken.
Pre-heat oven at 375 degrees bake. Spray fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In separate bowl, combine brown sugar, cinnamon, and nuts(if desired). Place about half of the syrup mixture in the bottom of the fluted pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges(closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees at approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter. Enjoy!
Preheat the oven to 375. Grease a shallow baking dish with butter. Place cookies, grated chocolate, and butter in bowl and mix together. Place the peaches in a separate heatproof bowl and cover with boiling water. Let stand for one minute, then transfer to a bowl of cold water and let stand for additional minute. Remove the peaches from the skin. Cut each peach in half and remove pit. Using a teaspoon, scoop out a little flesh from each peach half. Chop the flesh and add to the cookie mixture. Fill each peach half with the amaretti cookie mixture, then sprinkle with sugar. Bake in the oven for 30 minutes, or until the peaches are soft and the filling is crisp. Transfer to a serving plate and serve hot with creme fraiche or sour cream.
heat oil and add onions & saute for 5 minutes. add chicken & giner n garlic paste n salt, n cook till the liquid from the chicken dries up. add the chilli n corriander powder, MSG, tomatoes & cook till the liquid released from the tomtoes has nearly dried up. add capsicum, soya sauce, ketchup, all spice, chilli flakes, ground black pepper, ginger strips, cook for 5 minutes. add corriander n green chillies. heat the 1 tbsp oil add the beaten eggs, salt chilli powdern make an omelte, whem done put on a plate cut into strips & add to the above curry. (this step is entirely optional, but i reall y like it with the omlete). serve.
Make the glaze: stir all glaze ingredients together in a bowl until blended; set aside (can be made ahead of time and stored in airtight container in the refrigerator for up to two weeks). Preheat oven to 300°; line a large roasting pan with foil or a silicone baking liner. Remove ham from its packaging and drain off any juices. Place ham in prepared pan, flat side down, making sure to remove the little plastic disk covering the bone, and cover the ham and pan completely with foil. Bake until an instant-read thermometer inserted in the center reads 120°, about 2 1/2 hours. Increase oven temperature to 400° and remove the foil covering from the pan. Pour the glaze over the ham and bake uncovered, basting every 10 minutes with the pan juices, until the glaze is set, another 20-30 minutes. Remove the ham from the oven and let it rest for 15 minutes before carving. Serve the ham drizzled with any remaining glaze/pan drippings.
In a large resealable plastic bag, combine flour, parmesan cheese and paprika. Cut potatoes into thin wedges OR small bite size chunks. Dip potato pieces in milk, then place in the bag of flour/cheese mixture. Toss the bag to coat. Place potatoes in a greased baking dish and drizzle with 2 tbsp of the melted butter. Bake uncovered at 400 for 20 minutes. Stir, turn potatoes, then drizzle with remaining butter and bake for an additional 20-25 minutes. Serve with sour cream dip.
Place a martini glass in the freezer for at least 1 hour. In shaker mix together vodka, espresso, chocolate liqueur and coffee liqueue'til foamy. Swirl some chocolate syrup into the well-chilled martini glass (syrup will freeze on contact) Strain drink into glass.
Steam green beans for 6 to 8 minutes. Put in cold water. Place beans in the center of a platter. Arrange tomato and onion slices around beans. Whisk together dressing. Sprinkle over vegetables. Chill.
Preheat oven to 400 degrees. Rinse squash, cut in half lengthwise and scoop out seeds. Places halves cut side down in a 12 by 7 inch baking pan. Peel, halve and core apples, add to pan. along with 1/4 cup water. Bake in a 400 degree oven until squash is tender when pierced, about 45 minutes, When cool enough to handle, scoop out flesh of squash from peels, discard peel. In a blender or food processer, (I use a hand blender, works great, this way you can do it right in the pan),Blend squash,apples and broth until smooth. Pour into 3 to 4 quart pan. Add wine, cinnamon, nutmeg, ginger and chili flakes. Bring to a simmer over medium-high heat, and reduce heat to simmer, stirring occasionally to blend flavors, about 15 minutes. Add salt and pepper to taste, and stir in chives.
In a medium nonstick skillet, heat oil over medium-high heat. Saute onion until browned and very soft, about 10 minutes. Add chicken and pepper and saute until chicken is golden brown and cooked through, about to 5 to 8 minutes; season to taste with salt and pepper. Toast buns; spoon chicken mixture down center of each one. Place a slice of cheese in each bun and close bun to help cheese melt slightly. Yields 1 cheese steak per serving.
Wrap lemongrass, kaffir lime leaves, galagal and chilies in cheesecloth and tie with twine. Bring the stock to the boil over medium heat in a saucepan. Add the cheesecloth wrapped seasonings. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.
Line a 12-inch platter with the shredded lettuce. Stir together black beans, sweet pepper, and green onions. Spoon atop lettuce, leaving a lettuce border. Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans, leaving a border. Sprinkle with jalapeno peppers and lime peel. Drain excess liquid from salsa. Stir in avocado; spoon atop sour cream layer, leaving a border. Sprinkle cheese atop. Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired. Serve immediately or cover and chill for up to 6 hours. Serve with Homemade Tortilla Chips or purchased chips. Makes about 32 appetizer servings. Homemade Tortilla Chips: Cut ten 6-inch flour tortillas into wedges. Place in single layers on ungreased baking sheets. Bake in a 350 degree F oven about 10 to 15 minutes or until dry and crisp. Make-Ahead Tips: Prepare and bake Homemade Tortilla Chips. Store in an airtight container at room temperature for up to 24 hours. Prepare layered dip. Cover and chill up to 6 hours.
Melt the butter in a large nonstick skillet over medium heat. Add in garlic; stir/saute 2 minutes. Add in shrimp; stir/saute 2-3 minutes or until shrimp turns pink. Season with salt and pepper; transfer to a warm serving platter. Add wine and lemon juice to skillet; bring to a boil; boil 30 seconds. Decrease heat, return shrimp to the pan, add in chopped parsley; stir until heated through. Transfer to a serving plate; garnish with parsley sprigs and serve immediately.
Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok. Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside. Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender. Return chicken to pan with broccoli and stir well. Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well. Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).
Put the orange juice in a small bowl. Squeeze the grated ginger over the bow to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside. Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel. Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time. Serve the tofu drizzled with any remainin sauce and a squeeze of lime, with the coriander scattered on top.
Place soda, ice, sherbet & limeade in blender. Blend at high speed till mixture is slushy, stopping blender 2-3 times to push mixture down. Pour into frosted tumblers & serve.
Slice apple and set aside in bowl. beat on med-high, ricotta cheese, heavy cream, Splenda and extract till very well combined. Pour over apple and enjoy! Makes 1 or 2 servings.
Saute onions in olive oil until soft, not brown. Remove from heat. Mix in everything else except grape leaves and lemon, cool. If using fresh grape leaves, blanch quickly in boiling water. If using canned or jarred, no need for this step. Rinse canned or jarred leaves to remove brine. Lay out one leaf, pointy side up, shiny side down, cutting off stem. Put a teaspoon of filling in the center, in a line. Fold up bottom of leaf to cover filling and then fold in sides and roll up to point of leaf. Don't roll too tightly because rice will expand. Similar to rolling a burrito or cigar. Dolma can be cooked in a double boiler to prevent scorching, or line a pot with broken leaves. Place all rolls in pot lined up neatly and stacked up until all are in pot. Cover with a plate to prevent floating. Squeeze 1 lemon into pot and add 2 cups of water. Cook over low heat for about an hour and check. If liquid is not absorbed keep cooking until no more liquid remains. Cool in pot without removing plate. Refrigerate until chilled and serve with lemon wedges.
Stir water and yeast together and let set for a minute. Add everything up to the bread flour, plus 1 cup of the bread flour. Beat by hand to combine, then use dough hooks and finish beating for 2 minutes. Add more of the bread flour, 1/2 cup at a time, until you have a nice, manageable dough. Turn out and knead for 2 minutes, then cover and let rest for 10 minutes. Knead until you have a smooth, elastic dough, about 10 minutes. Put back in bowl and cover. Let rise until doubled. Punch dough down and shape into 2 loaves. Place in well greased pans (I use Pam). Let rise to the top of the pans. With a very sharp knife, make two slashes about 1/2" deep on each loaf. Bake at 375 for 40 - 50 minutes.
Combine instant coffee and water in a small mixing bowl until coffee is dissolved. Place coffee mixture and all other ingredients into a blender. Process until smooth.
Mix flour, sugar, baking powder, salt & shortening (should resemble pastry mixture). Add orange rind & mix. Add beaten egg & enough orange juice to make a soft & sticky biscuit like dough. Drop from a teaspoon onto nonstick cookie sheet & bake @ 375°F for 10-12 minutes. Ice while still warm with icing sugar, orange juice & a little orange rind.
Ok, pretty simple and to the point here. Drain carrots very well -- the water doesn't do good with the Velveeta. Place in microwave safe dish. Cube Velveeta and place in bowl with carrots. Microwave on high for 1 minute intervals, stirring after each time so the Velveeta doesn't burn until creamy. NOTE: fresh carrots can be used, you just have to cook them first. However, there is something with the canned carrots that make this better.
In a small saucepan, simmer milk, raisins, and rosemary for 2 minutes; remove from heat; add in butter and stir until melted; let cool. Preheat oven to 350°; grease mini muffin tins or use foil baking liners. In a big bowl, mix flour, sugar, baking powder, and salt. Whisk egg into the milk mixture; pour liquid mixture over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter into muffin cups; bake about 20 minutes, or until browned and springy in the center. Turn out of pan and serve hot, or cool on a rack.
Spray a large saucepan with nonstick cooking spray, heat. Saute the carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes. Stir in teh zucchini, and cook 3-4 minutes more. Serve hot.
*NOTE* - all kinds of silken tofu can be used. Just add more/less to adjust consistency. Blend all ingredients in a blender/food processor till creamy and foamy. Taste. Chill before serving (or add some ice cubes and blend again, if you're in a hurry -- ) Variations: use orange juice, pineapple juice etc. instead of lemon juice (or use a combination). It's also great with frozen berries (add before blending).
Melt chocolate. Blend in cola, syrup and rum. Stir in wafer crumbs, icing sugar, and walnuts. Mix well-Mixture will be sticky. Cover and chill for 2 hours or until stiff enough to handle -- make good use of this time and 'sample' the fine rum you bought to make these treats! Form into small balls and roll in sprinkles. Cover loosely and chill. Keep out of reach of children!
Spread cream cheese on to one of the tortillas. You may need more depending on size of tortilla. Put swiss slice on top of cream cheese, and combine tortillas. Toast quesadilla in toaster oven until it reaches your level of crunchiness. (I do it on meduim heat for about a minute or two) You could also do this in a microwave, or fry it. Remove from oven, slice with pizza slicer into triangles, serve with salsa and enjoy!
Heat oven to 375°F. In 2-quart casserole, mix potatoes, sauce mix, boiling water, half-and-half and butter. Stir in bacon, cheese, onions and pepper. Bake uncovered 25 minutes. In small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8 minutes longer or until topping is golden.
Heat oven to 375. Spray 2 quart rectangular glass baking dish. In a 10 inch non stick skillet, cook beef, onion and garlic over medium heat, stirring frequently,until cooked. Add zucchini, cook 2 minutes. Stir in tomato sauce, diced tomatoes, oregano, salt and pepper. Heat to boiling. Toss with pasta. Spread in dish. Cover with foil; bake 20 minutes. Sprinkle with cheese. Bake uncovered, about 5 minutes or until cheese is melted.
Cook linguine in 3 qts. boiling water until al dente, about 8-10 minutes. Drain. In another large saucepan, heat the oil and wine over medium high heat. Add mushrooms and garlic, and cook for 6-8 minutes, stirring often. Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat. Combine cornstarch and water until smooth. Stir into the mushroom sauce and return to a gentle simmer. Fold in the cooked linguine. Cook for about 1 minute more over low heat, stirring frequently. Transfer to warm serving plates and serve immediately.
Place all ingredients EXCEPT THE WATER AND THE SALT in the bowl of a food processor and process until the mixture is a thick paste. With the food processor running, add the hot water a bit at a time, until the mixture is the consistency you want it to be (some like it thicker than others -- ). Taste the hummus. The pepperoncini brine will have made it a bit salty. If you'd like more salt, add it 1/8 of a teaspoon at a time until it is salty enough for your tastes. If you are serving immediately, place in a bowl and make a hollow in the middle of the hummus. Drizzle on 1 tablespoon of olive oil and sprinkle with smoked paprika and parsley.
cut out centers of strawberries and place them on a paper towel to absorb moisture. Mix whipped cream cheese and puff marshmallow together and place in pastry bag (or large zip lock bag with edge cut). Fill strawberries with mixture and dip into crushed graham crackers. Use extra filling and graham crackers as garnish.
Preheat oven to 350 degrees. In large skillet, brown ground beef in large chunks, drain. Stir in soup, water, vegetables and seasonings. bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Remove from heat; stir in 1/2 cup cheese and 2/3 cup French Fried Onions. Pour mixture into 12 x 8 baking dish. Cut each biscuit in half, place, cut side down, around edge of casserole. Bake, uncovered, for 15 to 20 minutes or until biscuits are done. Top with remaining cheese and 2/3 cup French Fried Onions, bake uncovered for an additional 5 minutes or until onions are golden brown.
Wash spinach leaves well, then chop into 1cm pieces. Place in bowl. Julienne green onions, add to bowl. Scramble eggs with a little milk and rest of ingredients. Mix egg mixture into vegetables and let sit 5 minutes. Drop by tablespoons into hot oil. When edges are lightly browned, turn over. Remove and drain on paper towel.
Over medium heat, heat olive oil in heavy frying pan. Saute onion, potatoes and carrots until browned. Add chicken, sauce, green peppers and broth. Heat to just a boil, cover and reduce to low. Simmer on low until potatoes and carrots are tender at least 1 hour. Serve over rice.
Peel cukes. Drag fork tines down length of peeled cucumbers to create long groves that will look very nice when you slice cucumbers very, very thin. Put in mixing bowl. Peel and chop clove of garlic. Add salt and sugar slices. Mix in sour cream. Add vinegar and toss well, I use my hands, till cucumbers slices and sour cream are all frothy and foamy. Place in serving dish and sprinkle a little paprika on top for decoration, and serve well chilled.
Preheat oven to 350°F. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar. Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon half the batter into the prepared muffin pan. Add a teaspoon of jelly to the center of each then spoon in the remaining batter. Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch. Meanwhile, make the topping. Melt the butter. Spread the sugar in a wide, shallow bowl. When the muffins are baked, let them cool in the pan for 5 minutes. Dip the tops of the muffins in the melted butter then roll in the sugar. Serve warm or transfer to a wire rack and let cool completely.
Place carrots, onion, garlic, and celery in crock pot. Cook bacon over medium heat in a large skillet, reserving a few tablespoons of bacon fat, crumble and add to crock pot. Coat chicken thighs in poultry seasoning and salt and pepper to taste, brown chicken in bacon fat. Add chicken pieces, mustard, bay leaves, and liquids to crock pot. Cook on high 4 hours, or low 8 hours. 30 minutes before serving, add rice and apples. Debone and roughly chop chicken, if desired, or leave pieces whole. Turn heat to high (if not already on high) and allow rice to absorb all liquid.