HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim fronds from fennel and discard. Slice fennel into small, thin strips and place is large, preferably wide, saucepan over medium-high heat. Add milk and bring to a boil. Reduce heat to medium-low, cover, and simmer until fennel is tender, stirring once or twice; this will take about 15 to 20 minutes. Remove pan from heat, then puree fennel mixture in a blender or food processor until it's fairly smooth. While fennel is cooking, peel potatoes and cut into quarters. Place in a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and boil gently, stirring occasionally, until potatoes are tender; this will take about 20 to 25 minutes. Drain potatoes well and return to saucepan. Mash potatoes, then stir in hot fennel puree, sour cream, and salt. Taste; more salt may be needed. If mixture is not piping hot, heat in saucepan, over low, stirring often. Serve immediately.
Beat or blend cottage cheese, sour cream, flour, eggs and seasonings. Fold into veggies. Pour into a 2-quart casserole. Top with parmesan cheese. Bake at 325°F for 45 minutes.
In a large bowl mix the vital wheat gluten, garlic granules, dried oregano, black pepper and salt. Add the vegetable broth and olive oil. Stir until you get a spongey dough. Tip out onto a clean work surface and knead for a few minutes to make the dough come together. Pinch off 1/2-inch chunks of dough and place into a steamer basket - I use a bamboo steamer lined with baking paper with holes poked in it, I can stack up the layers of the steamer so I can steam the whole batch of seitan at once. Place the steamer over a large pan of boiling water and on the stove on a low heat. Let steam for 40 minutes, topping the pan up with more water as needed to stop it going dry. Remove from the steamer and let cool. Take two wide, shallow bowls and place the non-dairy milk into one and the cornstarch, 5-spice and garlic garnules into the other. Dip the seitan pieces into the non-dairy milk then into the cornstarch and place onto a baking sheet. Heat a 1/2-inch depth of vegetable oil in a deep skillet to 300&deg;F Lower in a few pieces of coated seitan and cook until pale with a crust forming on the outside, remove to a baking sheet lined with paper towels. Repeat with all the seitan. Increase the heat of the oil to 350 F and lower in a few pieces of seitan. Cook until golden and remove to a baking sheet lined with fresh paper towels. Repeat with all the seitan then tip into a large bowl. Make the sauce by combining the sauce ingredients in a small pot and heating on the stove over a medium heat until bubbling. Pour the hot sauce over the fried seitan in the bowl and toss together using two large spoons to coat all the pieces in sauce. Tip onto a serving dish and sprinkle with sesame seeds and sliced scallions. Serve hot.
Heat evaporated milk in large skillet over medium-high heat, stirring frequently, until hot. Stir in cheese. Cook, stirring occasionally, until cheese is partially melted and sauce is slightly thickened. Add pasta, peas and seasonings; cook, stirring frequently, until heated through. Sprinkle with nuts before serving.
Pour over burgers or steaks and let sit in refrigerator for 1 hour. (Roughly the time it takes to watch that Sopranos episode you missed on HBO On Demand) You can even mix a little into the burger while forming patties. Cook over hardwood charcoal fire. Grill should be hot enough to sear outside quickly.
Before you start cooking, you will need to prepare the rice ahead of time. Wash the brown rice 1-2 times then soak in water for 3 hours. I've used brown rice to make this rice ball but you can also use Japanese white rice. If using white rice, you only need to soak it in water for 30 minutes before using. Prepare the dried kelp or kombu by soaking it in water 15-20 minutes before using. Prepare the rice seasonings by combining a tablespoon each of awamori, mirin and soy sauce plus a cup of water. If you can not find awamori which is an Okinawan rice wine, you can use sake. Use a strainer to drain the rice for about about 5 minutes. Put it in a heavy-bottomed pot then pour the liquid mixture. Turn on the heat using medium then put the pot with its lid on top. Bring the liquid to a boil. Once it boils, reduce the heat to low then simmer until most of the water evaporates. Turn off the heat then keep the pot covered for another 10 minutes. Never open the pot while cooking the rice. Keep it covered especially after you've turned off the heat. Frequently opening the pot will prolong the cooking process and the rice may not cook completely. Remove the lid then mix the rice. Let it cool until you can hold the rice at the palm of your hands. While waiting for the rice to cool, you can cook the shio-kombu filling. Start by preparing the kombu seasoning by mixing 3 tablespoons of soy sauce, 3 tablespoons of mirin, a tablespoon of sake and 2 tablespoons of sugar. Mix the ingredients well until the sugar is dissolved. Heat a pan using medium. Use a strainer to drain the soaked kombu then put it in the pan. Add the seasoning mixture then bring the liquid to a boil while stirring occasionally. Once it boils, reduce the heat to low then cook until the liquid evaporates. Once most of the liquid is gone, add a tablespoon each of soy sauce, mirin and sugar. Stir well and cook until the liquid is reduced to half then remove from the heat source. Let it cool before you start to make the rice ball. Start by wetting your hands with water. It would be helpful if you prepare a bowl of water and a clean towel near you when making onigiri. The water will prevent the rice from sticking to your hands while the towel can be used to wipe your hands. Spoon out about a handful of seasoned rice and put it at the top of the palm of your hands. Put about a teaspoon of the shio kombu in the middle then press the rice so the filling will be covered with rice in the middle. You can form a ball-like shape onigiri with the shio kombu filling in the middle. Use one palm of your hand to support the base of the onigiri. The other hand will help to shape the onigiri into a somewaht-traingular shape. Press firmly but not too much. Just enough so that the onigiri will hold its shape and will not break. Do not press firmly as the rice might become hard when the rice ball cools down completely. Cut out a rectangle from the nori sheet big enough so that it will reach the middle part of each side of the rice ball holding the base. Press the nori sheet onto the rice ball then wait for it to stick with the rice then you can serve.
Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed. Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends. Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone. Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle. Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.
Dissolve gelatin in boiling water. Add juice of pineapple tidbits and lemon juice. Pour 1 1/4 cups into loaf pan. Chill until set. Blend remaining gelatin and softened cream cheese, add pineapple. Spoon over set Jello. Chill until firm. Unmold onto a plate.
Preheat the oven on the broil setting. Heat a large pot to medium and add the heavy cream. When the cream begins to bubble around the edges, add 1/2 cup each of the asiago and Monterey jack cheese, stirring constantly until the cheeses are melted. Remove from heat and add the macaroni, stirring until thoroughly incorporated. Add the diced jalapenos and bacon. The cheese mixture should be like glue now. If it's not add a little more of the remaining 1/4 cup of asiago and Monterey jack cheeses until they are melted and the mixture isn't too wet looking. If the mixture seems too dry, add 2 tablespoons of the heavy cream until it's the consistency you like. Sprinkle in a little salt and pepper. I didn't use very much. The bacon and cheese must have plenty of salt. Pour the mixture into a large baking dish and distribute evenly. Top with the cheddar cheese and if you wish, the bread crumbs. Place the dish under the broiler. It's done when the cheese on top begins to bubble and brown around the edges. Note: Don't be afraid to add all the jalapenos. I was afraid they'd be too hot for the grandkids who don't care for the heat. But the peppers didn't seem hot at all.
Preheat oven to 350 degrees F In a large bowl, gently toss together strawberries, raspberries, blueberries, and white sugar; set aside. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Remove any tough stems from the fresh spinach. In large frying pan, melt butter over low heat. Add green onions and garlic and cook for 1-2 minutes. Add spinach and salt and stir until wilted. Simmer until liquid evaporates from spinach, about 5 minutes. In large pot of boiling water, cook linguini according to package directions. Reserve 1 cup of pasta water. Drain linguini and toss with 3/4 cup of pasta water, spinach mixture, cream cheese, parsley, and ground pepper. If sauce seems too thick, add the rest of the reserved pasta water, otherwise you can throw out the remaining 1/4 cup pasta water. Salt to taste.
Remove the outer protective plastic from the thawed (if frozen) ham. "Score" the ham slightly by taking a sharp knife and cutting criscrosses, about 1 1/2 " apart on the top and sides of the ham. These slices just need to barely cut through the outer skin -- after the ham bakes, they become much bigger. Preheat the oven to 350-degrees F. Using round toothpicks, attach the pineapple slices all over the outside of the ham -- reserve the juice. Using more toothpicks, secure a maraschino cherry in the middle of each pineapple slice. Using a large roaster pan, (or, two aluminum "throw-away type" roasting pans, one fitted inside another for added stability), place some sort of rack in the bottom to raise the ham slightly off the bottom of the pan. Pour in the water and then set the ham on the rack. Pour the pineapple juice over the ham. Brush half the ham glaze (you can use your fingers) on the ham and then cover with lid, or "tent" with aluminum foil. Mainly, you don't want the lid or aluminum foil to make much contact with the ham -- if a few toothpicks pop through, that's okay. Bake on the second from the lowest rack, 20 minutes per pound at 350-degrees F. (e.g., a ten-pound ham would bake for about 3 hours and 20 minutes). Halfway through baking time, remove the lid or aluminum foil and baste the ham with the juices in the pan, just enough to re-wet the entire ham. Return to oven covered as before. At the end of the baking time, re-baste it, brush on the remaining ham glaze, pour the melted butter over the ham (if using), and re-set the oven to BROIL, on HIGH if there is a broiler setting. Place the ham in the roaster pan, uncovered, under the broiler for just a few minutes to render the glaze and brown it up some. Don't worry about small black tips -- this is normal. KEEP A CLOSE EYE ON THE HAM IN THE BROIL MODE OR YOU CAN EASILY BURN IT UP! When the ham looks good, remove it from the broiler, allow it to sit for at least 20 minutes uncovered so that the juices will re-disperse within the meat, remove all toothpicks, and then slice it for serving. Note: Use the juices/drippings from the ham to make great-tasting Red-eye Gravy. Just pour all the drippings into a skillet and whisk in about 2 tablespoons of Wondra flour, (or cornstarch for clearer gravy), whisking constantly, over medium heat, until it thickens. If you don't have enough drippings, or if your gravy gets too thick, just add a little canned chicken broth.
Pour the water into a large pot. Add the chicken, tomatoes, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer for 30 minutes. Stir in the ham, rice, onion, cabbage, green beans, cinnamon and cayenne pepper. Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked - about 25 to 30 minutes. *You can choose to simmer it longer if you want to cook out more of the liquid. It's up to you. Enjoy!
Cook potatoes in boiling water to cover 20 to 30 minutes or until tender; drain. Peel& cube potatoes. Combine potato, onion, bacon, eggs, and parsley; toss gently. Combine oil& remaining ingredients, beating with wire whisk until blended. Pour dressing over potato mixture, and toss gently to combine.
Grease a 9 inch spring form pan. Melt butter and stir in crushed cookie crumbs. Mix well, press onto bottom of pan. Beat ricotta cheese, yogurt, sour cream and the egg yolks, combining well, add the orange peel, and orange juice. Combine all well until smooth. Save a few berries to serve on the side or to decorate with. Take berries in a blender or food processor and puree. Stir all the strawberry puree into the cheese mixture. Combine the gelatin with the water. Place it into a saucepan and simmer until the gelatin is completely dissolved. Remove, cool slightly, and stir, fold into the strawberry cheese mixture. Beat your egg whites with the sugar until softpeaks. Fold into the cheese mixture. Spoon into crust. Refrigerate 4 hours or until set. Garnish with the whipped cream, and strawberries that you set aside.
Heat oven to 350°. Grease a 12-inch pizza pan or a 9 x 13 pan. In a large bowl, beat cake mix, 1 cup oats and 6 tablespoons butter at low speed until crumbly. Reserve 1 cup of crumbs for the topping. To the remaining crumbs blend in the egg. Press in prepared pan. Bake at 350° for 12 minutes. Meanwhile, to reserved crumbs in same large bowl, add remaining 1/4 cup oats, 2 tablespoons butter, nuts, sugar and cinnamon; beat until well mixed. Remove the base from the oven and spread with the pie filling. Sprinkle with reserved crumb mixture. Return to oven and bake 15-20 minutes or until crumbs are light golden brown. Cool completely. Cut into wedges or squares.
Shake vodka and grape juice; Strain into a martini glass. Top with champagne.
Whisk together olive oil and vinegar in a salad bowl. Add salt and pepper to taste. Put the remaining ingredients in the bowl. Toss to combine. Season again to taste.
In a large bowl, combine all ingredients except chicken and stir to mix. Add chicken and stir to coat. Cover and refrigerate for several hours or overnight. Preheat over to 350°F Place chicken and marinade in baking dish. Bake for 30 minutes, basting occasionally with marinade. Remove from oven. Baste chicken with remaining marinade and serve.
Cook spaghetti as directed on package and put aside. Brown ground beef and drain excess fat. Mix together ground beef, onions and garlic on medium heat; let it cook until onions are tender. Add tomato sauce, milk and salt; let it cook for about 5-10 minutes. Turn the heat off and add the cream cheese; mix until cream cheese is completely melted. Pre-heat oven 350°F. Cover the bottom of a 9x13 glass pan with the tomato sauce (do not use too much -- just enough so that the spaghetti won't stick to the pan). Add spaghetti and cover it with remaining sauce (do not stir now). Sprinkle velveta cheese on top. Cover pan with aluminum foil and bake for about 5 minutes. Remove aluminum foil and bake for another 5 minutes. Remove pan from the oven and stir gently so that sauce and cheese will be incorporated to the rest of spaghetti Enjoy with some Parmesan cheese on top!
slice up all the veggies just like you would for a sandwich or a fajita. place on flour tortilla. add turkey meat, cheese, salt and pepper, and mustard to the wrap. fold in half just like a soft taco. butter the outside of the tortilla. this part is tricky because you have to keep the tortilla closed with one hand. i used spray butter and it was a bit easier. place the folded tortilla in the PREHEATED George Foreman Grill (a toaster oven would also work). be careful to make sure the tortilla stays closed while you put the lid down. grill for 3-5 minutes or until golden brown. enjoy.
First prepare the fish dip sauce. Bring to a boil in a saucepan the water, sugar, and vinegar then let the mixture cool down. Blend together the chopped garlic, chopped chili pepper, and the fish sauce, then add the lime juice. Combine both mixtures and blend well. This gives about 100 ml of the sauce which will keep for about 3 days. Now prepare the fish. Saute the fish fillets in the peanut oil over medium-low heat, about 8-10 minutes on each side. Season with salt & pepper. Peel the mango and slice it up into thin slices. Dice the apples into julienne strips. Place these in a deep dish and pour the fish dip sauce over. Place the cooked flounder fillets on top and serve at once.
For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months. For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
In a large, deep frying pan or wok, saute garlic and onion over medium-high heat until fragrant - about 2 minutes. Add fish sauce and cabbage and cook until crisp-tender, about another 3 or 4 minutes. Add tomatoes and cook another two minutes, or until heated through. Add beaten eggs to pan, stirring as you add them to the pan. Cook just until eggs are done and serve hot.
Mix together ingredients for dip (all except the bagels). Stir well and refrigerate for at least 4 hours; overnight is best. Cut each bagel in half and then into eighths. Serve bagel bites to dunk in dip.
Combine all ingredients in the order listed. Pour batter into a greased 9x13-inch baking dish. Bake at 375 degrees for 25 to 30minutes.
Cut lamb into 1-inch pieces. In a large skillet brown pieces, half at a time, in hot oil. Drain well. Meanwhile combine turnips, carrots, potatoes, onions, tapioca, salt, pepper and thyme in a 3-1/2 to 4-1/2 quart crock pot. Stir in browned lamb and beef broth. Cover; cook on LO setting for 10-12 hours (or on HI setting for 5-6 hours).
DOUGH: Mix and knead all of brad ingredients - by hand, mixer or bread machine - to make a soft smooth dough. Transfer dough to lightly greased bowl and let rise covered, for 1 to 1 1/2 hours until just about doubled in bulk. Gently deflate dough and shape into a 10" x 12" oval on lightly greased parchment. TOPPING: Brush lightly with olive oil and sprinkle with sea salt. For traditional shape, cut slits of the way through dough from top to bottom. Pull dough apart at the slits (at least 2" to allow for rising). Cover flatbread and let rest for 30 to 45 minutes, while you preheat oven to 400 with a baking stone on the middle rack. With baker's peel transfer flatbread on its parchment to heated stone. Bake for 20 to 25 minutes, until golden brown. Remove from oven, transfer to rack to cool. HINT: If you do not have a baking stone, simply bake on a baking sheet on middle rack of your oven.
Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Saute until onion is soft, about 5 minutes. Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes. Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper. Do ahead: Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving. Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl. Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side. Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.
Saute ground beef, onions, and green peppers in a deep saucepan. Drain, and season with salt, pepper, and thyme. Stir in tomatoes, tomato paste mixture, and corn, and heat until corn is thawed. Add kidney beans, and chili powder, and pour this into a slow cooker. Cover, and cook on low 5-6 hours. Top individual servings with dollops of sour cream or sprinkle with shredded cheese.