HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together. Put in a greased casserole. Bake at 350° for 1 hour.
Combine turkey and dry spices in large bowl. Mix together thoroughly. Add chicken broth, mixing well. Let stand 15-20 minutes. Form turkey into 8 patties, approximately 3/4 inch thick. Cook patties in non-stick skillet over medium heat 7-8 minutes on each side or until thoroughly cooked. Variations: Hot and Zesty: Add 1 tsp chili powder, 1/2 tsp cayenne pepper and 3 tbsp tomato paste. Italian: Add 1/2 tsp marjoram, 1/2 tsp coriander and 1/2tsp rosemary.
Preheat oven to 350 degrees F. Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan. In a bowl cream the butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!). Add the eggs one at a time beating well after each addition. Mix in vanilla. With mixer on low add the flour and salt in two additions. Immediately pour in batter into prepared pan. Tap pans to eliminate any large air bubbles in the batter. Bake 60-75 minutes, or until cakes tests done. Note: if the tops begin to brown too quickly tent loosely with foil. Cool in pans for 10 minutes. Turn out the cakes then cool completely with the tops up on a wire rack. Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.
Combine all of the ingredients in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic), and mix gently with a spoon. Set aside. You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container. In a deep, nonreactive dish (glass, stainless steel, or glazed ceramic), marinate the fish with the other ingredients for 20-30 minutes before grilling. Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side. Serve the fish with the salsa on top.
Preheat the oven to 350°F and coat a 10-inch Bundt pan with nonstick cooking spray. *NOTE: Prepare the cake mix according to the package directions; I'm required to list the ingredients needed to prepare the mix (eggs water, and oil) but yours may be different. Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter then pour into the prepared pan. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cake cool for 15 minutes then remove to a wire rack to cool completely. In a medium bowl, whisk together the confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.
Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl. Pour conrbread mixture into a lightly greased 5 1/2 or 6-quart slow cooker. Dot with butter. Cook, covered, on LOW 4 hours or until cooked through and set. Note: For testing purposes only, Southern Living used Pepperidge Farm Herb Seasoned Stuffing mix. They also used 2 - 7.5 ounce packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans. The baked cornbread made 7 cups crumbs so they suggest freezing the rest. **Cook time does not include preparing the cornbread.
Put flour in a mixing bowl. Add gramflour. Mix well. Add yogurt and water. Mix well, using a spoon, ensuring that no lumps remain. Mix to obtain what is technically called,"ribbon consistency". (Ribbon consistency simply requires you to mix for about 5-7 minutes, really well, so that when the mixture is dropped from the mixing spoon into the mixing bowl, it should fall like a ribbon. Don't let the term scare you, it's pretty easy, you just got to). Add a pinch of baking soda. At this point, this mixture (batter) can be refrigerated if you are planning on making the jalebis later. If you plan to make the jalebis instantly, put the mixture in a jalebi bottle (you get these bottles to make jalebis in the market). If you dont have a jalebi bottle, you can use an empty well-washed and thoroughly clean, tomato ketchup bottle. If you got an icing bag, use that. I used the icing bag with the"star" nozzle attachment. You may experiment with the other nozzles, if you wish, but please dont, in any circumstances, try using the"writing" nozzle attachment, because if you do so, the jalebis that you'll be making will be the thinnest on the face of the planet,lol. Heat oil on low-medium flame in a frying pan. Meanwhile, spoon the above prepared batter in the icing bag fitted with the star nozzle/jalebi bottle/ tomato ketchup bottle. Drop the batter by squeezing the bottle/icing bag, into the hot oil, in concentric circular motion to make the jalebis. Lightly brown on either side. Repeat until all the batter is used up. On low flame heat the pre-prepared sugar-water syrup (known in Hindi as"chashni"). Add few threads of saffron to the syrup- these look really pretty on the jalebis later when you dip the latter into them. Now, drain the excess oil from the jalebis. Drop into the sugar-water syrup. Dip well, toss well, to coat the jalebis in the syrup. Drain excess syrup from the jalebis. Serve immediately or serve hot if you plan to serve them later on, make sure to warm them a bit in the oven (2-3 minutes) and then serve. Get ready to put on your apron and go make more of these because they'll vanish before you know! Don't blame ME if you get addicted to these like my DAD.
Preheat the deep fryer to 375°F. Combine the tempura mix with the spices and liquid to make a. batter using a fork. There will be some small lumps; don't worry about those. Slice the onion, and separate all of the rings. Dip the individual rings in the batter, and drop into the preheated oil. Deep fry 3 to 5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot.
Grate zucchini in a large bowl. Add scallions, garlic and blue cheese. Mix. Add the eggs. Blend well. Salt and pepper. Sprinkle in the flour a little at a time. Blend until you have a batter suitable for frying. Cover the bottom of a large skillet with olive oil. Heat over medium-high. Spoon the fritters into the hot oil. Brown on each side.
Melt butter over low heat. Dissolve bouillon cube in melting butter. Drizzle over popcorn. Add salt to taste.
In a large cast iron skillet, heat the oil on medium high heat until quite hot and lightly brown the meat. Brown in three or four batches, to avoid overcrowding the skillet. Transfer the browned meat to a large Dutch oven or heavy casserole. Discard all but 3 tablespoons of fat from the skillet. Reduce the heat under the skillet to medium and add the garlic, onion and diced jalapeno pepper. Saute for 2 minutes, stirring often. Add the cumin, coriander, chile powder, paprika, chile flakes, oregano and sage to the skillet; stirring well to coat the onions, garlic and jalapenos with the spices. Continue cooking the spice mixture for another minute, stirring frequently to avoid scorching. Add the bell pepper, celery, crushed tomatoes with their juice and the canned chiles. Stir well with a wooden spoon, scraping the bottom and sides to loosen any tasty bits stuck to the skillet. Transfer contents of the skillet to the Dutch oven and place over medium high heat. Add the beef stock, bay leaf and beer to the dutch oven, stirring well to mix all the ingredients. Bring the chili to a boil. Reduce the heat to low and with the pot half covered, cook at a simmer from 1 to 2 hours, until the meat is tender. If you are adding beans: When the meat is tender, add the cooked beans and simmer another 20 minutes. Hot beans may also be held on the side and added by request. Note: If you want the chili to be a little thicker, add 2 tablespoons of the corn meal or masa harina a little at a time, stirring constantly. This will tighten the chili up some and add a subtle, earthy flavor. Politically incorrect, somewhat humorous safety tip: No matter how great you've been told you look in one, never wear a toga when working around an open flame. (Or an open toga when around a flaming worker).
Heat cooking oil on a pan and when hot enough, add and brown the chicken at both sides. Add 1-2 cups of water enough to boil chicken for 20 mins or until tender. Don't forget to cover it. Drain and set aside liquid. When chicken is cool enough, separate the meat from the bones. Cut the breast into12 long strips and set aside. Mince the rest of the meat and combine with onion, cloves, salt and pepper. You can use a food processor to make the mincing and mixing quick just by pulsing it. Set aside. You can also set aside the thin bones to serve as a sticks for the chicken later on. For the dough: mix rice flour with milk, add enough chicken juices that was set aside to make a firm dough. Then, add butter and egg yolks to soften it. Add and mix the minced chicken. Add chili sauce and mix. Divide dough in 12 equal parts. Flatten it a bit with palm, add a piece of chicken breast from near the edge. Roll to cover then shape it like a bulb or teardrop with a tapered end. You can push in the thin bones at the thin part of the shaped dough so they looks like chicken drumsticks. Roll in breadcrumbs and fry in hot oil until golden brown putting it on strainer or napkins to help drain excess oil. Serve with chili salsa.
Preheat the oven to 350 degrees F. In a large bowl combine the beef, spinach, zucchini, onion, bulghur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined. Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.
Preheat oven to 160 degrees Celsius. Lay the nori sheets flat on a baking tray. Combine the oils and using a pastry brush, brush the oil over the top surface of each sheet. Sprinkle the sea salt and sesame over the oiled surface and roast in the oven for 5 minutes. Leave to cool before cutting into pieces approx 3 cm square.
Wash and chop mushrooms (I buy the presliced ones and just cut the big pieces in half). Heat oil in a skillet, add scallions and mushrooms and cook 5 minutes, stirring occasionally. Add flour and cook for 2 minutes, stirring constantly. Slowly stir in milk and tomatoes and cook until it makes a smooth sauce. Stir in parsley, salt, and pepper. Cook the pasta and drain. Toss pasta and sauce.
Lightly season the chicken with salt, pepper and garlic powder. And very lightly with cumin. Then very lightly brown chicken in butter and oil on all sides, reduce heat, add onion, green pepper, and 1/4 cup water. Cover and simmer til chicken and vegetables are done, about 12-15 minutes. Add mushrooms during last 5 minutes. Drain, then add rest of ingredients, (except fettuccini), adding just 1 cup of the cheese. Simmer this on LOW just til heated through, *do not boil or it might separate. Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired. Cover and let set 5 minutes til cheese has melted, or pop into the oven for a few minutes. Serves 4-6.
Slice all veggies. Spray a non-stick skillet with cooking spray or optional olive oil. Cook ground chicken until completely done, about 10 minutes. Remove from pan and set aside. Add onions and garlic to pan and saute until translucent. Add zucchini, mushrooms, red and green peppers. Cover, stirring often until cooked. Don't drain liquid. Add cooked ground chicken and salsa to veggies. Mix well. Simmer about 10 minutes. Serve wrapped in a soft flour tortilla or over rice. DO NOT use ground chicken in the tube as it is dry and ruins the dish.
Place all ingredients except the vanilla in a deep microwave proof dish (mixture will rise considerably while cooking). Microwave for 2 minutes then stir. Microwave for a further 10 minutes, stirring once halfway through. Add vanilla and stir well. Place in a greased dish and allow to cool. Cut into squares when cool.
Preheat oven to 350. Combine flour, baking soda, salt, baking powder, and spices in a bowl and mix well-set aside. Combine Xanthan Gum and Oil in a large mixing bowl. Blend until smooth (I always use an immersion blender as opposed to a beater style mixer). Add pumpkin, sugar, eggs and water to oil and xanthan gum. Blend until smooth. Slowly add dry ingredients, about a cup at a time, blending well with each addition. (If using an immersion blender, use a spatula and extra care to ensure you are getting all of the ingredients off the bottom of the bowl). Grease a large bunt pan or two 9 x 5 inch loaf pans and dust with flour. Bake for 80-90 minutes (60-70 minutes for loaf pans) or until a toothpick inserted in center comes out with no uncooked batter. Cool for 10-16 minutes (if you can wait that long). Invert pan(s) and tap bottom to release.
Spread or pile cheese on crackers. Stuff black olives with shrimp. Top cheese and crackers with stuffed olives and smoked oysters. Serve on trays.
Wash wild rice in 3 changes of hot water, drain. Combine wild rice and 1 1/2 cups water in a medium saucepan. Bring to boil. Cover, reduce heat and simmer 40 minutes. In a large bowl,combine wild rice, brown rice, halved grapes,apricots and green onions. Toss well, cover with plastic wrap and chill. -----------Dressing-----------. In a small bowl, combine yogurt, parsley, curry powder, brown sugar and salt. Stir well, cover and chill. To serve, add dressing to rice mixture, tossing gently to coat. Garnish with whole grapes.
Cut the tofu into 4 thick slices. Place slices in a pot containing 3 cups cold water and the salt. Soak for 30 minutes, then slowly bring it almost to a boil, and cook without boiling for 5 minutes. While tofu is heating, prepare the sauce. Heat the canola oil in a skillet and add the ginger. Stir-fry for 1 minute, then add the cilantro, soy sauce and sugar. Cook for 1 minute over high heat. Remove tofu from heat, drain, carefully transfer to a warm serving dish, and spoon sauce over it. Suggested serving: Brown rice and steamed veggies.
Peel celery and cut in short lengths. Bring water to a boil with bouillon. Cook celery 3-5 minutes until tender and liquid is absorbed. Sprinkle with soy sauce and turn off heat. Sprinkle with bonito shavings. Let cook in pan.
Combine all ingredients except lettuce and thyme; mix well. Serve chicken salad on lettuce leaves. Garnish with thyme, if desired. Servings: 4 to 6.
Combine all items in crock pot. Cook on low for 6-8 hours. Enjoy!
In a pitcher combine the lemon juice and sugar. Stir to dissolve the sugar. Add the water and grenadine; stir until well blended. Chill and serve over ice.
pour coffee in a cup. put in sugar and add creamer. then you stir that up,and finally,you add your whipped cream to the top. but don't stir it up.
Preheat oven to 400 degrees. Butter the bottom of an 8-inch springform pan and line it with wax paper; set aside. In a small bowl, cover uncracked eggs with very hot water (not boiling); let stand 5 minutes. Meanwhile, in a 2-quart glass bowl, heat semisweet and unsweetened chocolate and butter in a microwave on high 2 1/2 to 3 minutes, stirring twice, until melted and smooth; set aside to let cool slightly. In a large bowl, beat eggs with an electric mixer on high speed, until thick and light yellow, about 5 minutes. Add chocolate mixture and Grand Marnier and beat until well blended. Turn into the prepared springform pan. Bake 15-18 minutes, or until almost set. Let cake cool 1 hour, then cover with foil and refrigerate several hours or until firm. Remove cake from refrigerator at least one hour before serving. Run a sharp knife around sides of cake and remove sides of springform pan. Cut into slices, taking care not to cut/include wax paper with serving. Serve in a pool of Raspberry Sauce and top with whipped cream. Raspberry Sauce: In a food processor, combine thawed raspberries and powdered sugar; process until smooth; add Grand Marnier and process to blend well. To remove seeds, press puree through a wire strainer placed over a non-reactive (glass or plastic) bowl; using a rubber spatula, scrape inderside of strainer and discard seeds. Serve sauce immediately or cover and refrigerate up to 2 days; mix before serving.
Put your fontina in the freezer, this will make it easier to grate later. Peel and evenly cube potatoes, place in a pot with enough water to cover by at least two inches, add salt and place on medium heat. Bring to a simmer and cook until potatoes are tender. Drain and mash the way you prefer (I like a ricer) Meanwhile, bring half and half to a light simmer in a small sauce pan. Crack the cloves of garlic with the flat side of your knife, you don't have to smash it down all the way, you'll be fishing it out later. Add the cracked garlic to the heated half and half, either reduce heat to low or take off heat and allow the garlic to steep about 5-7 minutes, meanwhile, take the fontina out of the freezer and grate on the large holes of a box grater. Remove garlic, turn heat back up to medium and slowly add the fontina, whisking after each small addition. When that is completely incorporated, add the mascarpone dollops at a time and whisk till incorporated. Stir the mixture into the mashed potatoes and put them over medium low heat, add butter and sour cream, adjust seasonings with salt and pepper to your taste. Just prior to serving, stir in chives.
Preheat the broiler, or light a fire in an open grill. Rub the steak with the salt, pepper, and toasted sesame oil. When the broiler is hot, or the coals are covered with gray ash, cook the steak on one side for 7 1/2 minutes. Turn the steak over and cook the other side for another 7 1/2 minutes for medium-rare. Allow the steak to rest for 10 minutes before slicing. Just before you are ready to serve, combine the green onions, ginger, and oyster sauce. Heat the oil in a small pan until it is smoking and pour this over the green onion mixture. Ladle the mixture over the steak and serve at once.
Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade. Prepare vegetables.Wash and dry veggies. Cut green peppers and onions into 1 inch chunks. Set aside. Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness.
Preheat oven to 350°F. Cream margarine, sugar and eggs. Add vanilla. In separate bowl, mix flour, soda and salt. Add to margarine/sugar combo, mix till smooth. Add sour cream and bananas. Bake in greased loaf pan at 350F for 1 hour(or sometimes I use an 8x8 glass pan, makes for a more cakelike bread - bake for 35-40min). Bread is done when a toothpick or knife comes out clean from the thickest part. Top will be dark brown, not golden.
Wash the rice and soak it in water to cover while you prepare the other ingredients. If you are using meat or chicken, put the oil in a medium skillet over medium heat. Add the meat or chicken and cook, stirring occasionally to break up lumps, until it browns; season with a bit of salt and pepper and turn off the heat. In a medium saucepan or flameproof casserole with a lid, combine all the ingredients including the meat or chicken and the drained rice. Bring to a boil over medium heat, then stir once and cover. Reduce the heat to low and cook for a bout 20 minutes and let sit, covered, for 15 - 30 minutes. Taste and adjust seasonings, then serve.
Preheat oven to 350. Mix together the flour and oats. Whisk together the apple, egg, vegetable oil, molasses, and water. Slowly incorporate the dry ingredients into the wet and mix into a firm dough. Roll dough to 1/4 inch thick, cut into desired shapes, and bake for 30-35 minutes or until firm and crisp. The treats will keep up to 2 weeks in an airtight container.
Warm 2 skillets over medium high heat. Add 2 TBS of the oil to each. Salt and pepper the fish fillets and place three, skin side down in each pan. Pan-roast the fish until the skin is crisp and the flesh opague about a fourth of the way up each fillet, about 7 minutes. Turn the fillets over and reduce the heat to medium. Add half the butter and thyme to each skillet and cook, basting the fish with the melting butter. Cook about 5 minutes more. Serve with salsa verde if desired. For salsa verde;combine the parsley, capers, anchovies, and mustard in a bowl. Gradually mix in just enough olive oil so the sauce holds together. Shortly before serving add the lemon juice and adjust the seasoning if necessary with salt and pepper. Using two spoons, form the salsa verde into quenelles on each plate with the fish.
Heat olive oil in a medium saucepan over low heat. Saute onion and garlic slowly until tender, approximately 15 minutes. Stir in chicken broth and bring to a boil. Add couscous, cover pan, remove from heat, and let stand for 5 - 10 minutes. Pour couscous into a bowl and top with vinegar, salt and pepper. Stir until combined. You may wish to add less or more vinegar depending on what you like. 3T works for us.
Preheat oven to 375°F. Roll out pizza dough on a lightly floured surface to 1/8 -inch thickness. Using a round cookie cutter or glass 3-inches in diameter, cut circles of dough (re-roll leftover dough). Place 1/2 teaspoon each of peanut butter and jelly in the center of each circle - do not spread. Wrap dough around filling and pinch shut. Place seam side down on a greased cookie sheet. Brush tops lightly with water or an egg wash, (1 egg beaten with 1 tablespoon water). If desired, sprinkle cinnamon and sugar on top before baking. Bake for 15 to 17 minutes until lightly browned. Serve warm. Let cool at least 10 minutes before serving; jelly gets extremely hot. To reheat, place in microwave oven on medium heat, about 5 seconds per puff.
Melt unsalted butter in a large skillet. Allow the butter to go to medium brown from the heat. Add chopped onions to the browned butter and saute until onions are translucent. Add shredded cabbage to the butter/onion mixture and saute until cabbage is soft. Add cooked noodles to the cabbage mixture and heat to serving temperature. Add Salt and Pepper to taste.
Put all in the bread machine in the order needed for your machine. The original recipe calls for 2 packets of vanilla sugar and 3 Tbsp sugar. Freeze the chocolate chips to stand a chance of them not melting and giving you swirl bread. Use the sweet bread setting on your machine, time to cook will vary, for me, 3 hours and 20 minutes.
In a large pan add the can of cream of celery with the 4 cans of water and chicken bouillon stir in the peeled and diced potatoes along with the chopped carrots. Heat on medium. Brown the sausage in a separate pan, once done drain grease but save then add sausage to the pan with potatos. Saute the onion and garlic in the sausage grease until almost tender then add to the pan. Add the pepper, parsley, and mint. Cover and bring to boil until vegies are tender. In a separte pan stir the flour, milk, and whipping cream together over medium heat. Continue stirring for about 5 minutes. Add the cream to the large pan and turn burner to medium. Cook 3 minutes. Stir in both cheeses until melted and then SERVE.