HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 425,. Place 2 tablespoons of the margarine in a large skillet. Add the onion, carrots, parsley, oregano, salt and pepper. Cook and stir from time to time until the vegetables are softened. (this is where you would add the potatoes if you weren't using leftover fingerlings). Stir in the bouillon and water. Bring the mixture to a boil. In a medium saucepan, melt the remaining 2 tablespoons of margarine. Stir in the turkey and flour. Cook for 45 seconds to help get rid of the flour-y taste. Add the coconut milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Add the potatoes. Pour mixture into a pie dish or ramekins. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. Cover the edges with tin foil. Bake for 15 minutes at 425 and then lower to 350 for 20 minute Remove the tinfoil the last ten minutes.
Add the melon and sugar to the container of a food processor or electric blender. Process until smooth and pureed; pour mixture into a large mixing bowl. Add berries to the container of a food processor or electric blender; process until smooth and pureed; pour into the bowl with the watermelon puree. Add the yogurt and lemon juice to the watermelon-strawberry puree; stir well to combine. Chill until ice cold. Serve in chilled bowls. Garnish with mint sprigs.
Mix everything in rice cooker (uncooked). Season to taste (remember, the broth is salty). Turn rice cooker on. Takes approximately 30 minutes.
In a large bowl, stir together the flour, baking powder, salt, soda and sugar. Cut shortening and butter into dry ingredients until crumbly and well distributed. In a small bowl, sprinkle the dry yeast over the warm water and stir briefly. Allow to dissolve and swell. Add warm buttermilk to dry ingredients, then dissolved yeast mixture, and toss with a fork to blend and moisten, creating a ragged mass. Turn out onto a lightly floured board and knead gently for about 8-10 seconds to make a soft dough. Cover bowl with a clean tea towel and let rest 10 minutes. Preheat oven to 425°F. On a lightly floured board, roll dough out to a thickness of 3/4 to 1 inch and about 6-8 inches by 6-8 inches. Cut into 8 to 10, 2.5 to 3 inch round biscuits. Arrange in seasoned 9 or 10 inch cast iron skillet or lightly greased 10-inch square or round baking pan. Cover with a clean tea towel for 20-30 minutes. Dust biscuit tops lightly with flour. Bake until lightly golden, abut 12-15 minutes.
In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth. Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread.
Cook pasta according to directions. Set aside. Cook chicken and set aside. Melt butter. Add lemon juice, chicken, garlic, dill and chicken seasoning. Cook on medium for about 10-15 minutes. Add the chicken and pasta. Enjoy!
Slow roast the dry spices in a frypan. Will be very aromatic! Pound in a mortar. (I usually don't bother as I enjoy the taste explosion when you crunch down on a seed!). Heat the oil in a large pan, then gently fry the garlic, onion and ginger. Add the spices and fry another couple of minutes. Add the rest of the ingredients (minus the lentils and fish sauce) and bring to a boil. Reduce heat & simmer for 30mins. Blend quickly to break up the tomatoes. Add the lentils & simmer for 5 minutes, stirring constantly until the lentils are cooked. Add fish sauce & serve.
Place the stew meat in the bottom of a 5 qt or larger crock pot. Stir in seasoning salt and pepper. When meat is coated with seasonings, spread evenly. Layer the onion, then the potatoes, carrots, celery and then green beans on top. In a medium sized bowl, stir together the tomatoes, soup and tapioca. Pour over the meat and vegetables. Cover the pot and cook on high for 5-6 hours or on low 9-10 hours on low-until vegetables are tender. Stir once during the last hour of cooking. Serve with cornbread or rolls.
Combine pears and honey in processor; puree until smooth. Pour reserved pear juices into 2 cup measuring cup. Add enough cranberry juice to pear juices to measure 2 cups. Add juice mixture to processor and process until well blended. Transer to 13x9x2" glass baking dish. Freeze until frozen, at least 5 hours or overnight. Using fork, scrape surace of granita to form crystals. Divide among 6 dessert glasses. Garnish with cranberries and mint sprigs, if desired.
Simmer the carrots, onion and celery in the chicken broth until soft. Add the corn, peas, salt, pepper, poultry seasoning and chicken. Add the cream soups and mix well over medium heat until incorporated. Simmer for 30 minutes. For the dumplings, mix the egg, milk, and melted butter. Add to the flour and add salt, pepper and parsley. It will make a thick sticky batter. Drop by spoonfuls into the simmering soup. Cover and simmer for 15 minutes, Do not allow soup to boil. Serve in large bowls.
In a large microwave-safe bowl, combine all the ingredients. Cover and microwave on high for 8 to 10 minutes or until heated through, stirring every 2 minutes.
1.In heavy sauce pan add water, thyme, rice and cayenne pepper.Bring to boil, cover and reduce heat to low. cook for 20 minutes or until rice is tender and water is absorbed. 2. Im a large bowl, mix rice with all other ingredients except salad dressing. 3. Add Italian salad dressing and stir gently. Serve warm or chilled.
Mix together the last 6 ingredients for the marinade, and let the lamb chops marinate for at least an hour. Put chops directly on the bottom rack of your preheated grill, medium high to high. Grill 4 to 5 minutes on each side, or until done. Season with salt and pepper.
In a large pot of boiling water, cook the pasta for 10 minutes, or until al dente. Meanwhile, in a small saucepan, gently heat the Gorgonzola, milk and butter. Stir with a wooden spoon to make a smooth sauce; stir in the cream and add salt if necessary. Drain the pasta, shaking to remove excess water. Combine the hot pasta and hot sauce in a large serving bowl, tossing until the pasta is well coated. Serve immediately with grated Parmesan.
Unroll crescent rolls and divide into quarters (follow the rectangle perforations). Fold ham and place in one half of each square of crescent roll. Repeat with the swiss cheese. Fold over other half of crescent roll and seal. Bake according to package directions.
Make the marmalade butter by thoroughly combining the butter and marmalade - a stand mixer with a paddle is ideal. Roll the butter in parchment paper into a 11/2" wide log and store in the refrigerator to harden. Heat the oil over medium-high heat. Add the garlic, ginger root and orange zest and cook two minutes. Add the soy sauce, wine, sesame oil and honey and cook until the alcohol has evaporated. Sniff the fumes to determine this. If the fumes irritate your nose, there is still alcohol present. Cool completely. Pour marinade over the salmon and refrigerate for at least two hours. Broil or grill the salmon for three minutes per side and top with the marmalade butter.
*NOTE: If meat mixture does not want to bind, add a small egg or a little bit of egg substitute. Preheat oven to 450 degrees. In large bowl, combine rice, oregano, onion, garlic, cinnamon and 1/4 cup feta cheese. Stir in beef until combined. Do not overstir. In 13" x 9" greased baking dish arrange the zucchini slices in single layer. Grease a small ice cream scoop with olive oil then shape the meat mixture into sixteen 1 1/2" balls. Place the meatballs on top of zucchini and drizzle with the marinara sauce. Season with salt and pepper. Cover baking dish with foil. Bake 20 minutes or until meatballs are cooked through and no longer pink. Uncover, and top with remaining feta cheese. Let sit in oven for about 1 minute or until the feta melts.
Start by making the base, add the almonds and coconut flour to a food processor and blitz until the almonds are finely chopped and well combined with the flour, then add in the dates and almond butter. Blitz again until combined. Add in 1 tablespoon of water and blitz. The mixture should be a sticky but not wet dough, if you need to add in another tablespoon do that now and blitz again. Line a baking tray with parchment paper and spread the dough out evenly. Freeze for 30 minutes. To make the caramel add all the ingredients to a saucepan, bring to the boil then leave on the heat for 15-20 minutes, stirring continuously until you have reached a thick consistency. Be careful not to leave it too long as the caramel will burn. Leave to cool slightly while the base is still setting in the freezer. Remove the base once it has been in the freezer for 30 minutes and add the caramel layer on top, then place back in the freezer for a further 30 minutes. After the caramel layer has been in the freezer for 30 minutes, start making the chocolate topping. Add all the ingredients to a saucepan and melt, stirring continuously until the mixture is well combined, then spread on top of the caramel layer. Place back in the freezer for 1 hour, then remove and slice into small bites to serve.
Melt 3 tablespoons of the margarine over medium heat in a skillet. Add onions and a pinch sugar and saute, stirring frequently, until onions caramelize, about 7 minutes. Transfer onions to a large bowl. Return skillet to heat and melt remaining 2 tablespoons margarine. Add celery and garlic and cook until softened, 5 minutes. Transfer to bowl with onions. Add remaining ingredients to bowl and toss to mix. Transfer stuffing to a greased (can use margarine or cooking spray) casserole, cover with foil and bake 1 hour.
In a saucepan, combine first three ingredients. Stir in water, raisins, vinegar, lemon juice until blended. Bring to a boil; cook and stir for 2 mins or until thickened. Stir in butter until melted. Serve warm over sliced ham.
Rinse rice well in cool water till water runs clear. Soak rice in cool water for 30 minutes, then drain and set aside. Heat oil, browning onions over medium heat, then add spices and rice. Stir and cook for 3-4 minutes. Add water, bring to boil then lower heat to medium/low and cook covered till water absorbed.
Combine cream cheese, miracle whip, shredded cheese and scallion. Add half the amount of bacon (crumbled). Spoon into a glass pie dish. Crumble the remaining bacon and one sleeve of ritz crackers. Sprinkle on top of cheese mixture. Bake at 400F for 20 minutes. Serve warm with the remaining ritz crackers.
Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.).
Preheat oven to 350 degrees. Rinse off the chicken pieces under running water, and pat dry with paper towels. In a large Ziploc bag combine the flour, salt, pepper, and powdered ginger. Add 2 pieces of chicken or chicken breasts to the bag and shake to cover with flour mixture; remove pieces and repeat with remaining chicken until all pieces are dusted with flour mixture. Put melted butter and oil in a large baking dish, turning dish to coat the bottom surface. Places chicken pieces or breasts in a single layer in the baking dish; sprinkle with sherry. Bake covered at 350 degrees for 20 minutes; uncover and turn the chicken. Leave uncovered and bake another 10 minutes, then place the peach halves on the chicken, sprinkle with chopped green onion, and return the dish to the oven. Continue baking uncovered until the chicken is done and the peaches are hot, about 10 to 15 minutes.
Preheat oven to 350F and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, cream together the coconut oil and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Stir in the flour mixture and the oats until just combined and no visible flour remains. Stir in the dark chocolate chips. Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 10-12 minute. Cookies will be light brown at the edges when done. Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Mix salad ingredients together. Mix all dressing ingredients together (including minced cilantro stems but not including cilantro leaves) and shake to combine. Pour dressing over salad before serving. Note: You can dress the salad several hours before serving to allow the flavors to meld but if you are making several days worth of salad as I usually do, do not dress the salad until the day you will serve it.
Set oven to 325 degrees. Grease a 9-inch round cake pan (make certain to spray the bottom of the pan generously with non-stick cooking spray). For the topping: in a heavy-bottom saucepan combine sugar and butter; stir over low heat until butter melts and the mixture is well blended. Pour into cake pan, and spread to coat the bottom of the pan. Drizzle the maple syrup over the butter/sugar mixture, then sprinkle with chopped nuts. Place the long banana slices in concentric circles on top of the nuts, overlapping slightly but covering the bottom. For the cake: stir together flour, baking powder, cinnamon and salt in a medium bowl. Beat in sugar and butter in another bowl until creamy (about 3-4 minutes). Add in egg and vanilla; beat until smooth, light and fluffy. beat in flour mixture alternately with milk. Spoon the batter over the bananas in the pan. Bake for about 50-55 minutes, or until cakes tests done. Transfer cake to a rack and run a knife around the sides of the pan. Cool cake for 30 minutes. Place a plate over pan and invert onto plate. Let stand 3 minutes upside-down with plate on top, then gently lift off pan. Serve with whipped cream.
Preheat oven to 375. Roll out pastry to 11" circle; line 9" pie plate. Trim and flute edges; prick bottom and sides with fork. Bake 15 minutes, until golden brown. Cool completely on wire rack. Beat cream in small bowl on High until stiff peaks form; set aside. Combine cream cheese almond and vanilla in medium bowl; beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently. Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain. Spread evenly into cooled pie crust. Chill at least 2 hours to overnight. Just before serving, spoon reserved whipped cream around edge of pie. Garnish with raspberries.
Trim excess fat off the meat. Slice meat along the grain no thicker than 1.5cm. Cut those slices into strips of 3-5cm wide. Combine sugar, baking soda and black pepper. Roast coriander in a pan over a medium heat for 2 minutes and then crush it fine. Mix into the sugar mixture. Pour vinegar into a flat dish and drag meat strips through the vinegar coating them well. I use my cooler box for this next step in the process: sprinkle a handful of salt over the bottom of the cooler box and cover with a layer of meat strips. Sprinkle the meat with a layer of salt and then the spice mixture. Keep layering the meat, salt and spices finishing with a layer of salt and spices. Close cooler box and leave to stand for 24 hours. Discard any left over vinegar. When you open the cooler box, there will be a lot of water drawn from the meat and the salt should be dissolved. Take the meat out of the cooler and place on a tray. Remove any large pieces of salt that may still be on the meat. It is your choice if you still want to pat the meat dry, I never do. Discard the water in the cooler. Using a paperclip opened to resemble an "S", hook each meat strip and hang to dry. I use a biltong box because the biltong is dry within 3 days of hanging - conventional methods take much longer.
Mix together soy sauce, honey, sesame oil, and ginger in a gallon zip lock bag. Add chicken drumsticks, squeeze out air, and seal the bag. Turn chicken to coat and let marinate for 2-24 hours in refridgerator. Preheat oven to 400. Line roasting pan with foil and spray with nonstick spray. Spread sesame seeds on plate. Remove chicken from marinade. Discard leftover marinade. Dip each drumstick in the sesame seeds to coat on one side. Place seeded-side up in the roasting pan. Bake for 30 minutes.
This is not a perfect science, so don't be afraid to experiment a little. Wash your limes. Cut the limes in half. Place the halved limes or lemons in the blender with 4 cups of water. Blend until the limes or lemon is completely pulverized, the mixture should look like this -- Strain the limeade (I usually end up using my hands a little) and add the Sprite and Lemonde powder. Add water to taste. If more sweetness is desired, add agave to taste. Serve with ice.
Combine all ingredients except apple slices in a saucepan, stir until smooth, and heat until scalding, watching to make sure it does not stick to the bottom of the pan. Transfer dip to slow cooker, if needed, cook on low for 20 minutes. If not transferring, simmer on stovetop for 5-10 minutes. While the dip is warming, slice the apples and place on a serving plate. Serve the dip from the cooker, while turned on low to keep it creamy, or from bowls.
Pick the leaves off of the sprigs and chop the ends off of the chives. Blanch in boiling water and then into ice-cold water. Using a kitchen dish towel, squeeze out the excess water. Chop the spices finely and then divide into 4 piles. Set aside. Using 1 oz of melted butter and 4 warm plates, portion the butter onto each plate and then season lightly with salt and black pepper. Set aside in a warm place. In a mixing bowl, break 3 eggs and whisk well. Season with salt and black pepper. Mix in one of the piles of herbs. Heat an omelette pan with 1 oz of butter over medium heat. When hot enough, pour the egg mixture into the pan and stirring gently with a fork, lift the sides of the omelette to allow the uncooked egg to flow underneath. The omelette, when ready, should be just firm and not very brown. Once the eggs are ready, give the pan a quick shake and then turn it vertical over the plate. Use the fork to guide the omelette onto the plate and to quickly fold it over in the classic fold (onto itself). Use a clean dish towel to press the omelette gently to the plate. For the remaining three omelettes, return to step 3 and repeat. Serve each omelette immediately upon completion.
Melt marshmallow creme and butter in sauce pan or microwave. In a large, greased or buttered bowl, fill with homemade or 2 bags microwave popped popcorn. (if using bagged popcorn, use white). Pour marshmallow mixture over hot popcorn and serve. If the mixture seams too much, cut in halve.
mix all meatball ingredients. shape into walnut shape balls and cook until brown in frying pan. drain fat. in a seperate pan mix all sauce ingredients and heat to almost boiling. pour over meatballs and let meatballs absorb sauce. serve over rice or mashed potatoes.
On the stove top or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 minutes. Meanwhile, in a heavy-based 3-quart saucepan with a tight lid, heat the oil over medium heat. Add the diced onion and bell pepper, and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the rice, salt and cayenne, and stir well to coat each grain with oil. Toast for a full five minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 tablespoons of parsley and the garlic. Add the saffron broth, stir once, and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for five minutes. Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining parsley, and the oregano. Taste for seasoning and adjust as needed. P.S. You might be tempted to leave out the saffron because it's expensive, but DON'T DO IT! It's worth every penny, and one jar goes a long way. If you have a Trader Joe's in your area, you can pick up a jar for about three to four bucks. If you don't have a TJ's, I'm sorry for you.
Pulse carrots in a food processor until finely ground (almost pureed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream. Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired. Dressing keeps, covered and chilled, 1 week.
Mix all ingredients together. Saute with your favorite vegetables; let simmer until thick and bubbly, about three minutes.
1. Cook the asparagus tips in a medium saucepan of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer the tips to a colander. and rinse in cold water; drain well. 2. Break the asparagus stalks in half. Add them to the boiling water and cook until very tender, about 10 minutes. Reserve 1/3 cup of the cooking water, then drain the stalks. Puree the stalks with the reserved cooking water in a food processor. Using a rubber spatula, work the puree through a coarse sieve; you should have about 2 cups. 3. In a medium saucepan, bring the stock to a simmer. Meanwhile, heat the olive oil in a large, heavy saucepan. Add the shallots and cook over low heat, stirring frequently with a wooden spoon, until softened but not browned, about 4 minutes. Add the garlic and cook until the shallots are lightly browned, about 2 minutes. Add the rice and stir over moderate heat to coat the grains with the oil. Pour in the wine and continue stirring until the wine is almost evaporated, about 2 minutes. 4. Add 1 cup of the hot stock and stir constantly until almost absorbed. Continue adding the stock, 1 cup at a time, stirring constantly until it is absorbed before adding more. When the rice is almost tender, after about 15 minutes, add the asparagus puree. Continue to cook, stirring, until the rice is tender but still firm to the bite, about 4 minutes. Add the asparagus tips and stir for 1 minute to heat through. 5. Remove the risotto from the heat and stir in the butter and Parmesan. Season with salt and pepper and let stand for 2 minutes, then spoon the risotto into shallow bowls and serve. Serves 8. This risotto gets its velvety texture from the asparagus puree that's stirred in before serving.
In a small bowl, mix together Old Bay, baking powder, and salt. Pat dry chicken wings with paper towels. Place wings in a large bowl and sprinkle in Old Bay mixture, tossing to evenly coat. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight. Preheat oven to 425 degrees. Move baking sheet with the wings to oven and cook until browned and crisp, about 30 to 45 minutes. Combine butter, hot sauce, and Worcestershire in large bowl. Place wings in the bowl with the sauce mixture and toss to thoroughly coat. Move wings to a platter and serve immediately.