HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a heatproof bowl, combine boiling water and dried mushrooms. Let stand for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside. In a skillet, over medium heat, melt 1 tablespoons butter. Add onions and cook until soft. Add garlic, salt and pepper and cook for 1 minute. Transfer mixture to slow cooker stoneware. In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid. Add dried mushrooms, toss to combine and cook for 1 minute. Transfer mixture to slow cooker stoneware. Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Discard bay leaf. Ladle into individual bowls and garnish with chopped green onions ro parsley, if using.
Coarsely grind the pork meat, fat and chicken livers together. Preheat oven to 190 degrees Celsius & grease a 1 litre terrine dish (olive oil is fine). Place the meat into a bowl with the remaining ingredients and mix well with your hands. Pour into the terrine dish & put the terrine dish into a larger roasing dish, adding hot water to reach 2/3rds of the way up the side of the terrine. Bake for 1 & 1/2 hours, then remove the terrine dish from the oven & water bath. Place a plate with a weight on top of the terrine. When cool, remove the weight and refrigerate for 2 days before eating. Serve as an appetiser or just eat in thick slices with bread & pickles.
Pour boiling water into a bowl and add jello. Stir until dissolved, then add orange sherbet and stir until it melts completely. (It helps if you put the sherbet in the refrigerator for an hour or two to soften it before adding it to the Jello). Refrigerate about 2 hours or until thickened. Pour Jello and orange segments into a food processor. Add Cool Whip and whip in processor just until blended. Refrigerate 2 hours or overnight. ***Note, as first reviewer suggested, you can either add entire can of oranges to salad and blend in processor or add 1/2 then stir in the other 1/2 of whole oranges after blending in processor. It's up to you and whether or not you like whole oranges or if you want the salad to be smoother. (Thanks Pismo!). Serve and enjoy!
Pre heat oven 325 degrees. Cook noodles. Mix noodles cottage cheese, sour cream, onion, garlic, worchestershire sauce, pepper sauce, salt and salmon in a greased 8x8 baking pan. Sprinkle with cheese bake 40 minutes.
Preheat oven to 325. Line muffin pan with cups, or grease lightly. In large bowl, combine flour, baking powder, cinnamon and sugar. In medium bowl, beat together juice, oil and banana. Mix in peach and chocolate. Add wet ingredients to dry and mix until well combined. Pour batter into muffin pan and bake 35-45 minutes or until golden brown.
Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.). While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms. Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour. Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes. Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F. Transfer 4 pitas, 1 at a time, directly onto oven rack.(or on a screen) Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm. Cooks' note: Pitas can be baked 1 week ahead and cooled completely, then frozen, wrapped well in foil in a sealed plastic bag. Thaw before reheating, wrapped in foil, 10 to 12 minutes in a 350°F oven. My note: Though I have not had problems cooking these on my oven rack, you may want to consider baking yours on a screen of some sort as noted by many of the reviewers.
Coat the slow cooker with butter or nonstick cooking spray. Arrange the slices of yams in overlapping layer. Stir the extracts into the melted butter and drizzle over the yeams. Combine the brown sugar, coconut, pecans, and cinnamon in a small bowl; sprinkle over the yams in a layer. Dot with the cold butter. Cover and cook on Low until the yams are tender (to check for doneness pierce tiwht the tip of a knife).
Melt butter in a large saucepan over medium heat. Add onion. Cook 5 minutes, stirring occasionally. Add broth, potato and carrots. Bring to a boil over high heat. Reduce heat and simmer uncovered 5 minutes. Add broccoli, salt and pepper. Cook 5 minutes. Place flour in a medium bowl. Gradually stir in milk, mixing well. Add milk mixture to soup. Bring to a simmer. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened. For chicken vegetable soup, stir in 2 cup diced cooked chicken breast.
cream together the cheeses, until well blended. add the pesto and tomatoes. put into a serving dish/shape into a rectangle. top with walnuts. chill and serve.
Preheat oven to 350 degrees. To your self rising flour add sugar and yeast. Pour in egg, butter, and water. Stir to combine. Do not over-mix. Lumps are OK. Cover your mixing bowl with tin foil and refrigerate for 2 hours. Spoon batter into muffin tins that have been greased filling each 3/4 full. Bake 20-25 minutes. The texture of this muffin is a bit unstable right out of the oven. It is best for these to sit and cool till warm before serving.
In a large pot on the stove, cook onions, garlic and meat. Stir in remaining ingredients and simmer on medium for a good 20 minutes or so, so that the flavors can meld. Serve over rice.
Slice the cheese in 1/2 inch thick rounds. Mix together the oil, oregano, and aji to form a paste. Spread the paste over the cheese slices. There is a certain amount of technique to successfully grilling cheese. An essential is that the grill must be very hot. To cook directly on the grill, first set the prepared cheese slices out at room temperature for a couple of hours. As the surface dries out, a hard film starts to form. This is what will keep you from ending up with a gooey puddle in the bottom of your grill. If you don't quite feel up to cooking the cheese directly on the grill, you can use a pie plate or aluminum foil. Cook about three minutes on each side. Serve hot.
Soak cedar plank in water for several hours. In small bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest, lemon juice, green onion and olive oil. Cover and place in fridge for at least 1 hours. Place salmon on cedar plank and sprinkle with salt and pepper Cover with herb mixture. Set plank on barbecue. Bake for 30 minutes on medium heat, until fish flakes easily with a fork. Cucumber Dill Sauce: Finely chop cucumber, toss with salt and let stand for 15 minutes. Combine yogurt, sour cream, lemon juice, pepper, onion and dill. Drain water from cucumber and add to yogurt mixture. (Sauce can be made ahead of time). Note: The recipe can be cut in half.
Slice your cherry tomatoes in half. Scoop out the interior with a melon ball scoop, and place your tomatoes on a serving dish. Make sure your celery and onions are finely chopped. Using a fork and a folding motion, mix them in a bowl with your mayonnaise. Add 1 cup finely chopped cooked chicken (you can also substitute tuna or ham) to the bowl with your celery and onions. Mix with fork continuing your folding motion until you achieve the desired consistency. If you are not adding meat, substitute an additional 3/4 cup each of finely chopped celery and onions. Add more Mayo if you like, but be careful. Too much will make your filling soggy. Using your melon ball scoop, fill each tomato with a scoop of your filling. When all are done, sprinkle with dried parsley flakes, cover, and place in your refrigerator to chill. Serve about 1 hour after making. This recipe makes 24 Hors D'oeuvres. You can increase ingredients proportionately if you want to make more.
Melt the butter, add the flour, and stir constantly until slightly browned. Stir in chicken broth and hot water. Stirring constantly, add the cream, Cheez Whiz, Worcestershire sauce, beer, and garlic. Simmer 15 minutes. Garnish with chives.
Heat broiler to high; place rack 6 inches from heat. Season salmon with 1/2 teaspoon of salt and pepper to taste; place salmon on a foil-lined broiler pan; broil until almost done, about 8 minutes and then set aside. Mix olives, basil, oil, honey, juice and remaining 1/2 teaspoon salt and pepper to taste in a large bowl; add cooked orzo and toss to coat; transfer to a platter, then break salmon into large chunks and place over orzo with orange segments. Sprinkle with sesame seeds, if desired and serve.
Mix pineapple, orange juice, and brown sugar in a large Zip-Lock bag. Place ham Steaks and marinate for at least 2 hrs., (I have let them sit overnight and it is better.) This is not included in prep. time. Cook on the grill over indirect heat until sugar caramelizes or melt butter inside of frying pan over medium heat. I usually use the frying pan cover for the first half of the cooking time.
Set your broiler on high. Stem and seed pepper. Chop pepper and set aside. Dice zucchini. Set aside. Heat oil in a 12" cast iron skillet. Peel and chop onion. Add onion, garlic, bell pepper and zucchini to skillet. Cook until crisp tender about 2-4 minutes, stirring. Beat eggs until foamy. Add cheeses to eggs. Shake skillet and pour eggs into skillet. Stir to spread veggies out equally. Sprinkle bacon on top. Season with salt and pepper. Broil until golden and eggs are set and cheeses are melted. You can put this in a baking dish and bake at 325°F for about 30 minutes. Check to see if eggs are set.
In a small bowl, add first 8 ingredients; whisk until blended. Place pork in a shallow dish; add marinade, turning pork to coat. Cover and refrigerate 8 hours. Remove pork from marinade, throw away marinade. Place pork in an foil lined roasting pan. Bake at 450 degrees for 25 minutes or until meat thermometer reads 160 degrees. Let pork stand 5 minutes before serving.
Puree garlic, lemon juice, Worcestershire sauce& salt. Combine marinade and chicken in a plastic bag. Marinade at room temperature for 15 minutes. Arrange chicken on greased rack in a broiler pan. Roast chicken at 425 for 25-35 minutes until cooked.
Soak mesquite chips in water for a few hours; heat them in a large Dutch oven or heavy roaster. Meanwhile, scrub the mussels and place in a dish that fits inside the roaster. When the chips smoke, place the mussels on top, splash water around for steam, cover tightly and heat for 2-3 minutes. Remove from heat and leave covered for 1 hour. Discard unopened mussels. Shred lettuce; scrape carrot, cut in juliennes and blanch; peel, seed and dice tomatoes; peel and dice avocado; peel and slice eggs. Mix mussels and vegetables, toss with dressing and le t stand for a few minutes. Serve in bowls, garnished with egg slices.
Flatten chicken to 1/2 inch thickness. In a shallow bowl, combine the bread crumbs, parmesan cheese, pecans, oregano, salt, basil and pepper. In another bowl, beat the cornstarch and egg whites. Dip chicken into egg white mixture, then coat with crumb mixture. In a large nonstick skillet over medium heat, brown chicken in oil for 3-5 minutes on each side. Transfer to an ungreased 15 x 10 inch baking pan. Bake, uncovered, at 450 degrees for 8-10 minutes or until juices run clear.
Pare carrots and cut into 2-inch pieces by slicing diagonally. Cook until tender in lightly salted water then drain. Combine butter, Concord grape jam, lemon juice, lemon peel and ginger in a saucepan then add carrots. Cook for 10 minutes over moderate heat, turning often to thoroughly glaze carrots. Garnish with pecans.
Preheat oven to 400 degrees. Lightly grease 12 standard muffin cups. Sift the flour into a large bowl and stir in 1/4 cup of the sugar. Make a well in the center. Place the egg and egg yolk in a bowl and add a pinch of salt. Beat the eggs together, then stir in the milk, vanilla, and butter. Pour the egg mixture into the well in dry ingredients. Fold in gently until just combined -- batter will be lumpy. Divide the mixture evenly between the muffin cups. Bake for 15 minutes -- the cakes will only rise a little way up the cups. (Leave the oven on the same temperature). Cool the cakes in the muffin tins for about 10 minutes, then loosen with a knife, but leave in the tin. Hollow out the center of each cake with a melon baller, being careful not to pierce through the base of the cake. Stir the lemon curd well, then spoon into a piping bag fitted with a 1/2 inch plain nozzle. Carefully pipe the curd into the cavity of each cake. Whisk the egg whites in a clean dry bowl until soft peaks form. Add a quarter of the remaining sugar at a time, beating well after each addition, until stiff glossy peaks form. Place 1 heaping tablespoon of the meringue mixture on top of each cake and form peaks wit hthe back of a spoon. Sprinkle with a little of the extra sugar over the meringue. Return the cakes to the oven for 5 minutes or until the meringue is lightly golden and crisp and the cakes come away slightly from the side of the tin. Cool in the tin for 10 minutes, then carefully transfer to a wire rack. The meringue topping might come off the cakes when they first come out of the oven, so handle the cakes carefully. The meringue will adhere to the cakes as they cool. Serve warm or at room temperature. The cakes are best eaten the day they are made so the meringue stays crispy.
Place your chicken in the crock pot. Cover with brown sugar, pepper, garlic and soy sauce. Add the vinegar and soda. Cover and cook on low for 6-8 hours. I cooked it for 6 hours and the chicken was a bit too done -- I think I'll cook it for closer to 5 hours on low--tops. It cooked up really quick. It will differ slightly also if the chicken is frozen or thawed. It was VERY yummy though! Just watch your chicken--you know your crock pot best too.
Preheat oven to 350 degrees F, then grease & flour a 13"x9" glass baking dish. FOR THE TOPPING: Spread melted butter evenly into bottom of prepared baking dish. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar & place a cherry in center of each slice. FOR THE CAKE: In large bowl, whisk or sift together flour, baking soda, cinnamon & salt, then set aside. In medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, blending well. Add egg mixture to dry ingredients, mixing thoroughly. Stir in crushed pineapple, carrots, walnuts, coconut & raisins, mixing well. Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in middle comes out clean. FOR THE GLAZE: About 10 minutes before cake is done, in saucepan mix sugar, buttermilk, baking soda, corn syrup & butter. Bring to boil & boil 5 minutes. Remove from heat & add vanilla. Remove cake from oven & with a skewer or knife poke a number of holes into the hot cake, making sure holes reach bottom of cake. Slowly pour hot glaze over hot cake, carefully spreading it all over cake until it is absorbed. Let cake cool 15-20 minutes on wire rack, then carefully invert it into a 15"x10" baking dish [or onto large platter]. Refrigerate when completely cooled. DO NOT REHEAT!
In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center. Spread with 1/2 cup whipped cream, making a 7-inch circle. Leave the tips of the cookies showing. Spread layer of strawberries. Repeat with remaining ingredients, making 5 layers of cookies and 5 layers of strawberries and ending with a layer of cream. Crumble any leftover cookies. Top with whole strawberries and cookie crumbles. Cover with plastic wrap and refrigerate overnight. To serve, dust top lightly with cocoa powder or chocolate shavings. Time does not include overnight refrigeration. The refrigeration is important so the cookies go soft and cut easily.
Preheat oven to 350. If your bundt pan is dark coated/black, preheat oven to 325. Grease and flour and Bundt cake pan; set aside. IGNORE the cake mix package directions. In a large bowl, beat together the cake mix, sour cream and eggs until smooth. Pour HALF of this batter into the prepared Bundt cake pan. Evenly spread out the 12 halved pieces of mini peanut butter cups over the batter. Evenly top with remaining batter. Bake at 350 for about 50-60 minutes (or 325 for dark pans) or until toothpick tests done. Allow to cool for 10 minutes and turn upside down to release the cake. Cool completely. After completely cooled, place the choc chips and peanut butter in a saucepan or microwave-safe bowl. Melt over low heat stirring constantly (or microwave in bowlintermittantly) until melted and smooth. Drizzle over the cooled cake. *****If you own the Pampered Chef's Bundt Stoneware, follow these directions, but microwave for about 12 minutes (microwave oven times will vary) and proceed as written.*****.
heat until boiling coat about 4 pounds of ribs (front and back). wrap in foil and bake at 300 degrees for 2 or 2 1/2 hour. unwrap and grill ribs on bbq basting with more sauce until lightly brown. eat like a savage.
Set out a 9x11 baking pan to place folded burritos in. Whirl Black Beans (drained slightly) in a food processor for 3-5 seconds to make a thick paste. Warm up tortillas in the microwave. Place all 12 on a plate on high for about 45-60 seconds. Spread bean paste on tortilla. Layer on veggies, salsa, and cheese, (leftover chicken, shredded would also be good). Roll up, folding in ends. Place seam-side down into baking pan. Repeat process for all 12. Place baking pan in freezer until burritos are frozen solid. Wrap individually in foil/freezer paper and place in a large Ziploc bag for easy grab-and-go lunch. To reheat: cover with paper towel and microwave for 30-60 seconds, depending on microwave. Top with extra salsa, sour cream or plain yogurt with cumin.
Beat egg yolks and egg whites together until light in color. Beat in cream. Add nutmeg to taste. Add apples. Apples should thicken mixture, add more if necessary. Melt butter in a skillet. Add apple mixture and fry until firm. Turn over and fry until cooked through. Add slices of fried apples on top and sprinkle with powdered sugar.
Spoon sauce onto a tortilla. Add cheese and toppings. Fold like a burrito. Place on cookie sheet. Repeat steps to make as many wraps as you'd like. Sprinkle cheese on top. Bake at 350F for 10-15 minutes or until hot inside.
In a 5 qt slow cooker, combine onion, potatoes and green peppers. Season both sides of the chicken breasts with garlic salt and pepper. Place in slow cooker on top of vegetables. In a small bowl, stir together the cheddar soup, Bass Ale and bacon crumbles; pour over chicken. Cover and cook on LOW setting for 3 1/2 - 4 1/2 hours. Serve hot with snipped fresh chives, if desired.
Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray. In a large skillet, brown the ground beef and onion. Add the spinach, garlic powder and dry mustard, and cook until the meat is done. In a large bowl, combine the softened cream cheese, heavy cream, Parmesan, nutmeg, salt and pepper to taste and mix well. Combine the cream cheese mixture and the meat mixture in the large bowl. Spoon the entire combined mixture into the large baking dish. Top with the 4 or 6 blend shredded cheese. Bake, uncovered, for 30 minutes or until bubbly and slightly golden browned.
Preheat oven to 350°F. In a medium bowl, combine flour, baking powder and salt. In a food processor fitted with a metal blade, coarsely chop cranberries. In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. Do not overmix. Spoon batter into greased or lined (with paper liners) muffin cups. Bake in preheated oven for 20 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.
In a mixing bowl add wasabi powder and mayonnaise and blend and set aside. In a large bowl, mix ground chuck beef, onion and garlic and season with salt and pepper and shape into 4 patties. Place patties on the prepared grill, and cook 5 minutes per side, or to desired doneness. Prepare buns by lightly toasting the inside and spreading wasabi mayonnaise mixture. Top burgers with a slice of cheese and top a layer of butter lettuce and a slice tomatoes and serve.
mix sliced apples with sugar& flour add water, syrup and vanilla and cook over med heat for 10 minutes. Mix flour,oats, brown sugar& spices add melted butter. Press 1/2 of mixture to the bottom of 8X8 dish. Top with apple/syrup and top with remaining crumb mixture. Bake for 45 minutes at 350 degrees.
In 1-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter about 5 minutes, stirring occasionally, until soft. Stir in flour until blended. Gradually stir in broth, milk and basil. Cook about 3 minutes, stirring constantly, until thickened. Remove from heat; stir in cheese. Use immediately or store in refrigerator up to 1 week.
In bowl mix ingredients together. Store in sealed container. To Use: In bowl mix 1 tbs seasoning, 1 cup may and 1 cup buttermilk. Refrigerate at least 10 minutes before use.
Preheat oil in heavy skillet over medium-high heat. Mix the flour and spices together for a dredge and place in a pie pan or similar flat vessel. I like mine spicy, so feel free to adjust the spices to fit your tastes. Place beaten eggs in second pie pan. Place breadcrumbs in third pie pan. Place chops between two sheets of plastic wrap and pound until they are roughly 1/2" thick. I actually use my 48 needle meat tenderizer and dredge the chops in the flour/spice mixture prior to tenderizing to force some of the spices into the meat. Dredge chop in flour/spice mixture. Dip into beaten eggs, making sure both sides are well coated. Dredge in the breadcrumbs, thoroughly coating both sides. Place chop in pan, frying 3-4 minutes per side, until GBAD (golden brown and delicious). Drain briefly on paper towels or cake rack in a coookie sheet. Place on bun with condiments and garnishes of your choice. Traditional is yellow mustard, onion slice, tomato slice and lettuce. My brother likes applesauce, but then, he puts catsup on tacos, so what does he know? ;).
Cream shortening, butter and sugar. Add eggs, lemon, vanilla and sour cream. Mix until well combined and smooth. Add sifted dry ingredients and mix until well combined. Chill for several hours or overnight. Roll into balls and flatten with bottom of sugar coated glass or roll out and cut into shapes. Bake at 350 degrees F just until the edges start turning color (7-10 minutes). Time will vary depending on how large and thick you made your cookies. It is important not to over-bake if you want the texture to remain chewy and soft. Frost and decorate as desired.