HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice per instructions on box, drain. Add 1/2 cup of French Dressing (See Below), onion, three (3) of the eggs - diced, pickles, and the shrimp. Salt and pepper to taste. Gently mix so all ingredients are coated with the dressing; chill. On a chilled, large serving platter arrange the Romaine lettuce leaves, sprinkle with the shredded cabbage and carrots. (Reserve a couple tablespoons of the cabbage and carrots for garnish.). Use an icecream scoop to place a scoop of the egg mixture on each lettuce leaf. Grate the remaining egg whites and yolks SEPARATELY. Sprinkle over the salad. Mix the remaining 1/2 cup of French Dressing with tomato sauce, capers and scallions; drizzle over the salad. Garnish with reserved shredded cabbage and carrots, and the chopped olives. Keep chilled until ready to serve. Refrigerate leftovers. French Dressing:. Add all the ingredients into a sealable container, shake thoroughly. Remove garlic before serving. Refrigerate leftover dressing.
Preheat oven to 375 degrees. Rinse okra and set aside to dry. Place Italian croutons in food processor and process to a fine consistency. Empty crumbs into a small bowl and set aside. In a medium size bowl, combine the rest of the ingredients together, mixing thoroughly until you have a thick paste Stir the okra into the paste mixture turning gently until all the okra has clumps of the paste clinging to it. It will not have a smooth even coating, rather clumps of coating. One by one, place 1/2 of the coated okra on one side of a foal lined cookie sheet. Take the other 1/2 of the paste coated okra and roll it gently in the breadcrumbs. Place this okra on the other half of the foal lined cookie sheet until the sheet is full. Bake for 20 - 25 minutes or until tomato paste mixture has caramelized and okra has an ever so slight crispiness left to it. Do not overcook or it will be gummy and tough. Remove from oven and let cool for 10 minutes. Enjoy as a messy appetizer finger food or as a side dish.
Put the garlic, ginger and almonds and 6 tablespoons of water into the container of an electric blender. Blend until you have a paste. Put the oil in a wide, heavy, preferably non-stick pan and set over medium-high heat. When hot, put in just enough meat pieces so they lie uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way. Put the cardamom, cloves and cinnamon into the hot oil. Within seconds, the cloves will expand. Now put in the onions. Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream and 120 ml of water. Bring to a boil. Cover and turn heat to low and simmer or cook in a preheated oven (180 C), for 1.5 hour until the meat is tender. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix. Note: The whole spices in this dish are not meant to be eaten. Persian Curries are served traditionally with flat bread only but we have found that it is perfect with rice or a delicate alternative would is freshly buttered cus cus.
Preheat oven to 325 and grease a bread pan. Set aside. In a mixer, combine sugar and eggs and beat on medium speed until thick and light - about 5 minutes. Mix in bananas, vanilla, oil and buttermilk. Combine flour, baking powder, baking soda and salt. Add the flour mixture to wet ingredients and stir until just combined. Pour into pre-greased pan and bake in oven until a toothpick comes out with moist crumbs sticking to it; about 1 hour.
Preheat oven to 500 degrees. Toss chickpeas with plum sauce and stir to coat. Let sit while you slice the onion and peppers. Spoon the chickpeas and plum sauce over the prepared crust spreading out as much as possible. Sprinkle red pepper flakes over the plum sauce to taste (remember, the peanut sauce adds heat as well!). Layer on the onion and peppers. Reduce oven to 450 degrees and bake for 12-13 minutes. Remove the pizza from the oven and drizzle peanut sauce over the pizza. Finish with green onions and cilantro.
Cook pasta according to directions or till just al dente. Drain pasta. Combine the vegetables and pasta together in large bowl. Whisk the mayonnaise, yogurt, fresh dill, lemon juice and zest, garlic, salt and pepper together. Fold into pasta mixture. Chill in fridge 2 hours or so or till ready to eat.
Combine cream cheese, green onion, dill, lemon juice and pepper, mix well. Spread evenly over spinach wrap. Place 2 crab legs, end to end, on each wrap, roll up tightly to enclose crab. Wrap in plastic wrap. Refrigerate 2 hours or overnight. Remove plastic wrap; slice into 1 inch pieces. If using loose crab, be sure it is well drained, dry with paper towel. Place it in wrap to form a leg.
Place the lettuce, tomato, onion, olives and cucumber in a large salad bowl. Mix dressing: In a bottle, place olive oil, lime juice, salsa and cilantro. Shake vigorously until well mixed. Season with salt and pepper to taste. Toss salad with the dressing. At the last minute, toss in the tortilla chips. Add Avocado as garnish if desired.
Pound chicken breasts flat. Whisk milk and egg together in large bowl. Mix crumbs, parmisan and spices together on a plate. Heat olive oil in large frying pan. Dip chicken in milk mixture, then coat with bread mixture. Fry chicken pieces until toasty golden coloured. Set aside. Coat a baking sheet with cooking spray. Spread a cup of sauce on baking sheet. Spread mushrooms, peppers and onions on sauce. Bake at 375 for 15 minutes. Take out and place chicken pieces on top and cover them with more sauce. Bake at 375 F for 15 minutes. Remove from oven and cover chicken pieces with mozzarella. Return to oven for 5 minutes to melt the cheese. Serve with pasta.
Mix Worchestersire sauce& marinade. Split Wings. Grill on gas grill. Brush on sauce while grilling. Once done, put all wings in large bowl with lid. Add the wing sauce and shake to coat all wings. Let sit for about 15-20 minutes for the sauce to soak in. Eat& Enjoy!
Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended (do not overbeat). Spoon batter into a heavily greased and floured 10 inch Bundt pan. Bake at 300 F for 1 hour and 25 to 35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely. Combine 4 oz chopped white chocolate and 2 Tbls shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat. Drizzle melted white chocolate mixture over cooled cake. Melt remaining 1/2 cup mini-morsels and 2 tsp shortening in a small saucepan over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves.
Into a small bowl, tear-up the bread and soak in 2 tbsp milk for a couple minutes. Set aside. In a mixing bowl, thoroughly mix all ingredients together (except oil and Panko). If the mixture feels too wet, add Panko a tbsp at a time, until you can form soft balls. Heat 2 tbsp olive oil in a frying pan. Form tuna mixture into patties and fry for 5 minutes until golden brown. Carefully flip the patties. Add more oil if necessary and brown the other side for 5 minutes. Drain on paper towels and serve after a 4 or 5 minute rest.
Cook the lemon and orange wedges in the oil for about 15 minutes over medium heat, stirring often. Add garlic and cook 1 or 2 minutes. Meanwhile, place steak in a shallow baking dish and pierce flesh about every inch with a fork. Pour citrus mixture over steak and marinate in refrigerator overnight, turning 3 or 4 times. Drain and discard marinade. Grill meat over medium high heat about 9 to 10 minutes on each side to desired doneness. Rare registers 125 degrees on a meat thermometer.
Combine 1/4 cup water and sugar in a small microwave-safe bowl. Microwave on high for 30 seconds or until the sugar dissolves; cool. In a large pitcher, combine the grapefruit juice, lemonade concentrate, cherry juice, sugar mixture and remaining water. Chill. Serve over ice. Garnish with orange or lemon slices and cherries if desired.
Drain the pineapple, reserving 2 TBSP of juice. Combine pineapple and the next 6 ingredients. Combine mayonnaise, concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture. Chill several hours or overnight. Add almonds just before serving.
Preheat oven to 375°F. Partially bake the pie pastry in a 9" pie plate (ungreased) for 5 minutes. Sautee a mixture of veggies in butter or oil until soft and tender but not mushy, seasoning them a bit to taste with salt & pepper. Sprinkle a small amount of the cheese on the bottom of the pie pastry. Sprinkle the veggies over the cheese, then sprinkle with the rest of the cheese. Combine eggs, cream, milk, as much salt & pepper as you like to add. Take an ordinary teaspoon from your flatware drawer (not ameasuring spoon) and take about 1/4 tsp ish and add to the egg mixture. Mix well and pour over the veggies and the cheese. Bake at 375 F for about 40 minutes or until set.
Whisk spice mix and flour, slowly adding 2 tablespoons of baking soda. Dip fish in batter and fry at 375 degrees in oil until golden brown. Lay fried fish out on a corn tortilla. and add pico de Gallo. Layer shredded cabbage, avocado and drizzle Mexican crema (and/or your favorite hot sauce). Drizzle with lime and serve!
Heat oven to 350 degrees. Lightly grease cookie sheet. Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits. Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
(Optional orange & lemon zests for sauce)At least a day or two before making Crepes suzette, slice a thin piece form the outer rind of an orange, large enough to cover the ball of your thumb, and a smaller piece of lemon rind. Cut both into thin strips, add to 2 tablespoons of vanilla sugar, cover and put away until the sugar absorbs the flavoring oils. To make the vanilla sugar: In a glass container, place the sugar and the vanilla bean, cover the container tightly. Set mixture aside (the sugar will be sufficiently scented with vanilla to be used in a week or so). Vanilla sugar will keep indefinitely in an airtight container at room temperature (do not need refrigerate). Replenish sugar as it is used. The vanilla bean is good as long as it is fragrant. To make the crepes: Stir the eggs, flour, milk, salt, and water to the consistency of olive oil, or until it will pour back silently and smoothly from a foot or more above the mixing bowl (batter which should have the consistency of light cream, just thick enough to coat a wooden spoon). NOTE: A blender or food processor may also be used for the mixing. Heat in a frying pan or crepe pan with 2 tablespoons of butter. Pour in enough batter to cover the bottom of the pan. Move the pan to spread the batter thinly, and keep it moving. After one minute, turn the pancake upside down, then turn it again, until it is nicely browned. Fold the crepe in half, and fold again to form a triangle. Proceed to make the remaining crepes, adding butter to the pan only if the crepes begin to stick. To make the sauce, melt the butter in a large frying pan. When it begins to bubble, pour in 3 ounces of the blended liqueurs. When the mixture is warm, carefully flame the liqueurs. When the fire goes out, add the vanilla sugar mixture (sugar, lemon, and orange peel). Plunge the folded crepes/pancakes into the warm sauce. Turn them, and add the remaining 2 ounces of blended liqueurs. When the fire dies down again, they are ready to serve. Garnish with thin strips of orange zest. Serve three crepes per portion. Spoon a little of the remaining sauce over each serving.
Preheat oven to 350F and lightly grease cookie sheets. Beat eggs and add brown sugar. Sift flour, baking powder and salt together; add to egg mixture and blend thoroughly. Add walnuts. Drop from teaspoon onto prepared cookie sheet, 1/2" apart and bake for 12 minutes.
In a small bowl, soak currants in the marsala wine for 1 to 2 hours; Drain currants and set aside (marsala wine)soaking liquid. Preheat oven to 375 degrees; line cookie sheet with parchment paper. With an electric mixer, cream the butter and sugar; Add eggs and 3 tablespoons of reserved marsala wine, mix until well blended. On low speed, gradually add flour, baking powder,and salt; stir in currants. Turn dough onto a lightly floured surface; This will be a soft dough. Divide dough into 3 equal pieces; roll each piece into a loaf about 12 inches long. Place on parchment-lined cookie sheets,spacing about 3 inches apart. Using a pastry brush, brush the tops with marsala wine and sprinkle with sugar: I kept the left over marsala wine to use for making another batch of cookies or could be used in another recipe. Bake 20 to 25 minutes, or until golden,mine only took about 18 minutes. Remove cookie sheet from oven, using 2 metal spatulas, remove the loaves from cookie sheet onto a wire rack, cool. NOTE: I find it eaiser to just cool the loaves on cookie sheet and then slice loaves, turn the slices on there sides; return to oven and brown; I use this method when making all biscotti. Place cooled loaves on cutting board, using a sharp knife, slice loaves diagonally into 1/2-inch-wide slices; I use a chinese chefs knife. Return slices to cookie sheet, in a single layer; bake 15 minutes, or until lightly browned; mine took less time. Cool toasted biscotti on a wire rack, store in airtight container.
Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend. Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.
1. For filling, place cherries and blueberries in a 3 quart baking dish. 2. Sprinkle fruit with lemon juice and vanilla, then toss in arrowroot. 3. To make the crumble, place 8 dates, 1/2 cup water and 1 tablespoon oil in a vita mix and puree on high until smooth. 4. Pour date mixture into a medium mixing bowl. 5. Add almond flour, salt and baking soda and mix well to combine. 6. Crumble the topping over fruit mixture. 7. Cover and bake at 350° for 1 hour and 15 minutes, until bubbling. 8. Uncover and bake a few more minutes until topping is golden brown. 9. Remove from oven and serve.
1. Preheat oven to 350°F. 2. Combine rice, seasoning packet from rice mix, and hot water; place in a lightly greased 13x9" baking dish. Set aside. 3. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake for 1 hour. 4. Uncover casserole; combine cream of whatever soup and milk, and pour over casserole. 5. Bake casserole, uncovered, for 15 more minutes or until thoroughly heated.
***VERY IMPORTANT - Layer all ingredients into the slow cooker in order shown on the ingredient list! Cover; cook on LOW setting for 8-10 hours. Stir gently before serving.
Blend milk and egg. Combine flour and seasoning in plastic or paper bag. Shake chicken in seasoned flour. Dip chicken pieces in milk/egg mixture. Shake chicken a second time in seasoning mixture to coat thoroughly and evenly. To Pan Fry-- Melt Crisco in skillet to about 1/2-to 1 inch deep and heat to 365*, Brown chicken on all sides. Reduce heat (275*) and continue cooking until chicken is tender, about 30-40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels. To Deep Fry-- Prepare as above and cook in deep Crisco heated to 365* for 15-18 minutes. Drain on paper towels.
Soak pineapple in tequila, if desired. Add pineapple chunks, cilantro leaves and ice to pitcher. Add lemon, lime and pineapple juices and stir. Add tequila and triple sec. Stir or shake for 60 seconds. Sugar rims of glass if desired, use lime juice or pineapple juice to wet the rim for extra flavor. Serve into glasses, over ice if desired. Drink immediately and enjoy!
Pre-heat oven to 350 degrees fahrenheit. Remove any visible bones and cut off the head and tail (if it hasn't already been done for you) If using a poacher place the tray in the poacher, add 1/4 cup water and place your salmon in the tray skin side down. If you do not have a fish poacher (how many of us do?) you can use any oven safe pan large enough to hold your fish. Just crumple and crinkle a medium sized sheet of tin foil and place your fish on the foil skin side down. Add enough water to just come to the edge of the foil without spilling onto the fish (approx 1/3 cup). On top of the fish sprinkle all ingredients. Cover with lid or tin foil. Cook for 12-20 min's. For RARE fish, cook just until white liquid emerges from fish (this is the cooked fish oil). It will be pinky white on the outside and peachy pink inside. For more well done fish, cook until fish is a pinky white color all the way through. Place on a platter to serve. Leave onions, capers and dill on the fish. Slice lemons on the side for those who like fresh lemon juice. This salmon is great served with rice and steamed veggies or a salad.
Cook brussels sprouts according to package directions and drain. Add butter, garlic salt, onion powder and toss. Place in a serving dish and top with bacon.
Bring a large pot of salted water to a boil and cook the pasta until al dente; drain. Meanwhile, in large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt. Add the vegetables, butter and basil to the pasta and toss.
Mix all ingredients in a big pot (cast-iron would be best). Add water until up to 2.5 cm above the rice. Bring to a boil slowly, using medium heat. Reduce to low heat and simmer for approximately 25 minutes until the rice is soft and has absorbed the liquid. Remove the chili and spice the rice with thyme, pepper and salt. Enjoy!
In a large pot combine butter, onions, bell pepper, celery and Old Bay cook until veggies are soft. Next, add in your soups, milk, crabmeat. Simmer until heated through, stirring constantly. Add cooked potatoes, Worcestershire sauce and salt and pepper. Continue to keep it warm on low heat stirring occasionally. We like to add a little hot sauce to ours as well.
In a mixing bowl, put condensed milk and water. Add pudding and mix with mixer until blended. Put in refrigerator for 5 minutes. Add 1 CUP Cool Whip to mixture and mix with mixer. Put vanilla wafers in dish, pudding next, sliced bananas and repeat. Top with Cool Whip.
Mix vegan chicken, all the spice and veggies with 1 cup of veggie stock (and wine if you chose to use it) into a pan and cook on high heat for 5-10 minutes, until frozen veggies are soft. Mix together soy flour, worcester sauce and the rest of veggie stock together until it looks like peanut butter. Then add to the cooked veggie mix. Mix everything together, adding a little more soy flour if you'd like it thicker. Line a pie dish with the low carb tortilla and pour the the entire contents into the pie dish. Cover with a 2nd tortilla if desired to create a double crust pie shell effect. Put into over at 400 degrees for about 25-30 minutes. Set for 5 minutes. Enjoy with no guilt!
Cut breads into shapes with 2- to 3-inch cookie cutters (or remove crusts from breads and cut each slice into triangles or squares). Spread butter over white bread shapes; top each with cucumber. In small bowl, mix cream cheese and watercress until well blended. Spread over pumpernickel bread shapes. In another small bowl, mix ham, parsley, mayonnaise and mustard until well blended. Spread over whole wheat bread shapes. Arrange sandwiches on serving platter. Garnish with edible flowers, fresh dill weed or radish slices. Store in refrigerator. Make the Most of This Recipe. Purchasing. Edible flowers add a touch of elegance to these mouthwatering morsels. You'll find them in the produce section of specialty food stores. Success. Use a variety of cookie cutter shapes to turn these tea sandwiches into the hit of the party!
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, set aside. In a large mixing bowl, whisk together the flour, baking powder, salt and pepper. Add the cold cubed butter, and cut in with a pastry cutter or your fingers, until it resembles coarse crumbs the size of peas. Add the chopped bacon (reserving about 2 tablespoons for topping later on), shredded cheese, and chives (also reserving about 1 tablespoon for topping later on) and toss to evenly combine. Add the cold mashed potatoes and stir a bit to mix it all together. Pour in the heavy cream and stir until the dough just comes together, making sure not to over-mix. Turn the dough out onto a well-floured work surface and pat or roll out into a large circle, about 3/4 of an inch thick. Cut out into 4-inch circles and arrange on the prepared baking sheet. Brush the scones with the egg wash and bake for about 20 to 25 minutes, or until golden brown. Remove from the oven and let cool slightly before topping each with a small dollop of sour cream, and a sprinkling of bacon and chives. Serve and enjoy!
Preheat the oven to 350F and line two 8" round pans with parchment or greased foil. With a whisk, beat the eggs, oil and sugar together until light-coloured and bubbly. Add the hazelnuts, coconut flour, sea salt and baking powder and whisk until well combined and no dry spots remain. Divide evenly between the pans, then rap sharply on a countertop to dislodge big air bubbles and even the batter out. Bake for 20-22 minutes. Cool completely in the pans before finishing with your chosen filling and topping (I recommend my Luxuriously Healthy Chocolate Frosting [Recipe #498933] and fresh raspberries).
Prepare lime, strawberry and cherry Jell-o using 1 cup boiling water and 1/2 cup cold water. Pour into separate pans and chill until firm. Heat 1 cup pineapple juice and 1/4 cup sugar to boiling; remove from heat and add lemon Jell-O powder. Stir until dissolved, then add 1/2 cup cold water. Chill until syrupy. Prepare whipping cream and fold into syrupy lemon Jell-O. Transfer to large bowl. Cut lime, strawberry and cherry Jell-O into cubes and gently fold into lemon mixture. Chill until firm.