HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the curd cheese with the horseradish sauce, season with black pepper and spread on the bagel bases. Flake the mackerel on top with some watercress and finish with the bagel tops.
Boil brown sugar, butter and milk over medium heat in a medium size pot, for 2 minutes, stirring constantly. Add icing sugar, salt and vanilla extract. Beat with hand mixer until smooth. Pour into a 9 x 13 pan. Let cool.
Combine all dry ingredients in a nonreactive saucepan. Blend in the vinegar, honey, Worcestershire sauce, and the soy sauce. Bring the mixture to a boil. Stir in the ketchup, being careful that the mixture doesn't pop and splatter. Reduce the heat and simmer for 30 minutes, stirring occasionally. If canning, pour sauce into warm sterilized jars and process in a water-bath canner for 5 minutes. Otherwise, put into containers with tight-fitting lids and store in refrigerator.
preheat over and lightly spary your muffin pans. use a processor to chop the apple and carrots into small pieces, or use a knife. mix all ingredients until blended. fill cups 2/3 full. bake for 20-22 minutes. remove from pan when cool.
In a food processor, combine feta, milk, walnuts, oregano, pepper, lemon juice and hot sauce until smooth and creamy. Scoop the feta dip with a spatula from the processor into a serving bowl and garnish with red pepper and olives. Serve with crispy flat breads, cut pitas and cucumbers for dipping. Enjoy! ;).
Preheat oven to 450 degree F. Beat egg(s) in large mixing bowl. Beat in all the rest of the ingredients. Pour into buttered hot square pan, muffing cups or corn stick pans. Bake just until set. Serve piping hot with butter. Cut corn bread into squares if baked in square pan. Bake 10-15 minute for sticks or muffins; 20-25 minute for corn bread.
In a large saucepan or frying pan, heat 2 tablespoons of olive oil on medium-high heat. Add onion and saute for 4 minutes, stirring often, do not burn. Add red and green pepper and saute for another 4 minutes, stirring often. Add tomatoes, tomato paste, garlic, basil, dried oregano, Italian herb seasoning, red hot pepper flakes, salt and pepper; stir to mix. Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally. Remove cover and continue to simmer for another 20 minutes or until sauce begins to thicken slightly. When slightly thickened, remove from heat and set aside. Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with hot water and bring to boil. Add 2 tablespoons of olive oil and 1 tablespoon of salt. Add rigatoni and cook for 15 minutes, stirring once during cooking. Add bow-tie pasta and continue to cook for another 15 minutes or until both pastas are el dente. When pasta is cooked, reserve 1 cup of pasta liquid and set aside. Drain the pasta and return to the cooking pot. Add 2 tablespoons of butter and the remaining 2 tablespoons of olive oil, 1/4 cup of grated Padano cheese and toss to coat well. If pasta appears to be too dry, add a few tablespoons of reserved pasta water. You may now add the tomato mixture to the pasta pot and mix well to coat, or ladle the pasta into individual serving plates and then add the tomato mixture over the top. Sprinkle with additional grated Padano cheese if desired.
Combine first 5 ingredients and spread on a cookie sheet in a thin layer. Bake at 400 degrees until crumbs are golden. Check often to prevent it from burning! Crumble into 1-13 x 9 pan or 2-8x8 pans reserving some of the crumbs for the top. Drizzle 3/4 cup caramel sauce on top of crumbs. Scoop vanilla ice cream on top and spread evenly. Drizzle the rest of the caramel sauce and top with the reserved crumbs. Freeze until firm or overnight. If storing for an extended time, cover well to prevent freezer burn.
Preheat oven to 425 degrees Mix rhubarb, sugar, salt,tapioca and eggs in a mixing bowl. Let mixture set for 30 minutes. Pour into bottom pie shell and place top crust on pie. Crimp edges together and pierce top crust in several places to let steam escape. Place on a cookie sheet and bake for 45 minutes. Remove from oven when done and let cool on rack.
Wash apple. With a knife or apple corer, remove the core of the apple. Slice into rings about 1/4 inch thick so that the apple has a hole in the middle. Spread smooth or crunch peanut butter on one side of each apple ring. Place on plate and sprinkle with Honey bunches of oats cereal, or any cereal of your choice. Enjoy!
Depending on how many people you have, you can increase or decrease this recipe very easily. Put the drummettes or wings or chicken pieces in a baking dish. Mix the dressing with packaged dry onion soup mix and can (s) of whole berry cranberries. If you are making this for a few people, just use one bottle of dressing, one can of cranberries, and one envelope of onion soup mix. Increase portions for more drummetes or wings. Pour mix of dressing, cranberries and soup over the drummettes or wings, and bake at 350 for an hour and 15 minutes.
Preheat oven to 350 degrees F. Melt butter in a saucepan that is oven-proof or a 1 1/2 casserole pan add onions and raisins; cook stirring constantly until onion is softened and lightly colored. Add broth and bring to a boil. Add rice and spices and cover. Transfer to oven and bake for 50-60 minutes or until liquid is absorbed and rice is tender. Remove from oven; stir in nuts and serve.
Cook noodles in boiling water until al dente, drain and cool in ice water. Drain, let rest and toss with sesame oil. Blanch broccoli and carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside. Place large saute pan over high heat. Add canola oil and saute mushrooms until lightly golden. Add shrimp, carrots, broccoli, peppers, scallions, ginger, Chile garlic sauce, sweet soy, and noodles to pan in that order. Cook until noodles are caramelized or golden. Place on platter and sprinkle with black sesame seeds.
Preheat oven to 500°. Cut slits in pork tenderloin and insert slices of garlic. Combine balsamic vinegar and olive oil and rub into meat. Place in a baking dish. Combine salt, pepper, rosemary and thyme and rub on pork. Roast in oven for 20 minutes or until cooked through. Remove from oven and let meat rest for 10 minutes, covered with foil. Slice and serve.
In a frypan, cook sausage and onion, over medium heat until sausage is brown and onion is tender, stirring to break meat in small pieces; drain well, cool completely. Stir in mozzarella cheese, Parmesan and parsley. Place 1 rounded teaspoon of filling in wonton wrapper. Moisten edges of wrapper with water. Starting at one corner, fold the wrapper over filling, forming a triangle. Press to seal. Bring other two sides together. Cook in deep hot oil for 1-1/2 to 2-1/2 minutes, or until golden brown. Drain on paper towels.
Combine sugar, cornstarch and salt in a medium saucepan, gradually add milk and cook, stirring constantly over medium heat until thick. Add a small amount of the hot mixture to the beaten eggs and whisk in quickly. Return egg mixture to saucepan and cook, stirring constantly until thick. Remove from heat and add butter and vanilla extract. Cover and chill. Whip cream, add sugar and beat until thickened. Pour chilled custard mixture into bottom of pie shell and arrange strawberry halves over the top. Just before serving, spread whipped cream over top of strawberries. Garnish with more berries, if desired.
Preheat oven to 350 degrees and toast almonds on a cookie sheet (about 10 min). Let cool and then chop. Combine FROZEN peas, green onions, 3/4 of the almonds, and water chestnuts. In a separate bowl combine and mix the mayonnaise and curry powder. Fold mayonnaise mixture into the peas. Add salt and freshly ground black pepper to taste. Add the remaining almonds right before you serve.
Boil water. Add creamed style corn and add the dissolved chicken stock and stir. Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken. Bring back to the boil. Take the soup off the element and let it cool for 15 seconds. Slowly add the beaten egg in a thin stream whilst stirring all the time. Add salt and pepper to taste. Serve in soup bowls and sprinkle with spring onions.
Toast your bread until it is light golden brown. (If it gets too dark during this step, the edges will burn when you put it in the oven/toaster oven later.). Drain excess liquid from the salsa if it is very juicy. Otherwise, the tuna mixture will be too runny, and the toast will become soggy. While the bread is toasting, mix the tuna, mayonnaise and salsa in a small bowl. Spread some of the tuna mixture on each piece of toast. Place slices on a foil-lined pan in the toaster oven and heat until tuna mixture is warmed through, about 3-5 minutes. Top each piece with a slice of cheese, and put back in oven until cheese is melted. Enjoy!
First, you need to get the milk to a cold enough temperature to whip. This. is easiest done by pouring it into a shallow tray, bowl, or ice cube trays. and placing in the freezer until you see crystals begin to form around the. edges. While the milk is chilling, combine the gelatin and water in a dish, without. stirring. Place the dish in a small saucepan or dish containing hot water. and let stand until the gelatin dissolves - about 5 minutes. Remove dish. from the hot water, stir the gelatin and allow to cool. Beat the milk in a medium size bowl until stiff peaks form. Gradually add. the sugar, oil, and then gelatin mixture. Continue beating until stiff peaks. form again. Cover and place in freezer for 10 minutes, then transfer to. refrigerator. The mixture will become very stiff. Before serving, stir to soften. Will keep 3 days covered in refrigerator.
Combine plums, orange juice, sugar, and orange peel in a blender. Use the puree button on your blender until it is smooth. Pour the mixture into a freezer safe dish, and put in your freezer for about 4 hours. About half an hour before you are ready to eat it, puree it one more time in your blender. You should keep it in the freezer until you're ready to eat.
Brown the chops with the green pepper and onion in the olive oil on a high heat for 1-2 minutes on each side. Salt and pepper to taste, then reduce heat to medium low and top with the apples and carrots. Mix the other ingredients together and pour over the top of the chops, apples and carrots. Cover and simmer for 1 hour.
In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it. Heat the oven to 350°F Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minute Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minute The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor. About 10 minute before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minute out of the oven before carving.
Preheat oven to 350 and coat a loaf pan with cooking spray. In a large bowl thoroughly combine all ingredients. Pat meat mixture into loaf pan. Bake for 30 minutes. Drain any fat/grease that has accumulated. In a small bowl combine all sauce ingredients. Drizzle sauce on top of meatloaf. Bake for another 15-20 minutes until cooked through. Drain any more fat/grease that has accumulated and serve.
cook brown rice as the box says using at least 1 cup of chicken broth. put the olive oil in a large pan and add veggies. Cook till tender and add meat and all spices till brown add rice and diced tomatoes and tomato paste and stir together cover and cook till any excell fluid is gone (if any) keep heated till ready to serve.
Romaine -- This to me is key -- I rough chop the romaine (not a final chop for the salad) and place in a large bowl with ice water. Yes, ice cubes and water. I want it icy cold so the romaine is very crisp. Just 15 minutes or so as the vegetables roast. This gets the lettuce nice and crispy for the salad which to me really makes this salad the best. Once the vegetables are done, remove the lettuce and drain well, dry off with just paper towels, and chop further for the salad and set to the side in a large bowl to be dressed. Vegetables -- In a large bowl add the mushrooms, tomatoes, onions, and olive oil, salt and pepper and toss well. Heat the oven to 425 and line a cookie sheet with parchment paper, foil will work just fine as well. Add the vegetables to the baking of cookie sheet and cook 15-20 minutes until tomatoes begin to soften and onions are slightly brown. Dressing -- As the vegetables cook, make the dressing. I like to use a small tupperware or small measuring cup. Just add all the ingredients, mix well, and heat in the microwave for 30 seconds on medium heat. DONE! Salad -- Just add the roasted warm vegetables to the chilled lettuce, warm dressing and the chilled olives and mix. Serve immediately. Serve with a baguette toasted with melted cheese and roasted garlic. A favorite. As I roasted the vegetables, I also roasted a few garlic cloves and then I spread the soft cloves on the bread and then topped with havarti cheese and bake until melted. What a simple nice side to the warm salad.
Combine the tomatoes, spinach, garlic, lime zest and juice in a bowl. Stir in the Tabasco sauce and olive oil, cover and set aside for 20-30 minutes. Bring a large pan of lightly salted water to a boil and cook pasta until done, about 10 minutes(less for al dente). Drain the pasta and return to clean pan. Add the tomato mixture and toss well. Season with salt and pepper to taste. Add the Parmesan cheese to taste, toss again, and serve in warm bowls, with extra Parmesan on top, if desired. Enjoy! Note: You could substitute young sorrel leaves or rocket for the spinach, and lemon juice and rind for the lime.
Cut dried beef into small pieces. Mix dried beef, sour cream, soup mix and mayo together with spoon. Refrigerate (over night is recommended). Serve with mini-bagels, crackers, or torn French bread pieces.
Sift together the corn starch and flour in one bowl. Mix the margarine and sugar until fluffy in another bowl (I did this by hand). Add vanilla or orange extract, if using, to the margarine mixture. Add flour mixture to margarine mixture and mix until combined. Using a tablespoon measure, spoon onto a very lightly greased cookie sheet. Bake at 350F for about 20 minutes until golden brown on the edges. This will make about 16 cookies (2" in diameter). You can drizzle with some melted chocolate after they have cooled for the extra flavor and visual effect.
Combine the cashews, paprika, turmeric, salt and water together in a bowl and let stand for 1 hour. Heat the vegetable oil in a skillet and fry the cashews until they're browned evenly. Remove from the oil, drain on paper towels and let cool slightly. In a plastic zipper bag, combine the chili powder and garlic salt to taste; toss the nuts around in the mixture and serve.
Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass and garnish with tootsie roll.
Season meat with garlic, salt, vinegar and hot pepper. Allow to marinate for about 1 hour. Heat oil, add curry powder, then the meat and brown. Add remaining ingredients. Cover and simmer over low heat 1 to 1 1/2hrs or until meat is tender then adjust seasoning to taste. Serve on a bed of rice.
Combine corn kernels, coconut milk and salt in a medium saucepan. Bring to a boil, then adjust the heat to maintain an active simmer. Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes. Stir in cilantro, lime juice and crushed red pepper, if using.
Arrange chicken in 9 x 13 x 2 inch dish. In small bowl, combine remaining ingredients, pour half mixture over chicken, cover and refrigerate chicken for at least 1 hour or overnight. Cover and refrigerate bowl of remaining marinade for basting. Drain chicken, discard liquid. Wear a hot mitt,and use tongs to arrange medium hot briquettes in a ring, leaving 12 inches in center free of coals. Grill chicken on covered grill, skin side down, in center of grid, directly over coal free area for 25 minutes. Baste with reserved marinate. Turn, cook 20 to 25 minutes or until no longer pink at bone (Alternately, on gas grill, set end burners on medium heat, leave center burner off, place chicken over off burner and cook as instructed above).
Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir garlic through the onion; cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes. Place broccoli, diced tomatoes, chicken broth, chopped chicken and crushed red pepper if using into the stockpot. Reduce heat to medium-low, bring the mixture to a simmer, and cook 20-30 minutes till heated through. Season to taste with salt and pepper, garnish with just a bit of parmesan cheese and one or two fresh bay leafs.
In a bowl, combine ice cream, orange juice concentrate and cinnamon. Cover and freeze for 2 to 3 hours. Meanwhile, combine berries amd lemom juice in saucepan. Cover and cook over low heat for 10 minutes, stirring occasionally. Combine sugar and cornstarch; stir into pan. Bring to boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat. Cool; over and refrigerate. To serve, spoon ice cream into bowl or parfait glass. Top with berry sauce. You can garnish with a couple mint leaves if desired.
Mix flour, baking powder and salt. Beat eggs and sugar together until light. Add remaining ingredients in order given and blend well. The dough should be soft. With floured hands form 2 long loaves about 3 inches wide and 3/4 inch high on a well floured board. Bake in long narrow pans or on greased cooky sheets in moderate oven (350F) until lightly browned, 40 to 50 minutes. While still warm cut ito 1/2 inch slices and return to oven to toast until browned, or brown quickly under broiler flame.
To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes. For filling: Preheat oven to 375 degrees F. Place oven rack in upper third of oven. Beat eggs. Add enough cream (or milk or cream-milk combination) so that eggs and cream measure 1 1/2 cups total. Add salt, nutmeg and pepper; mix through. Stir in cheese. Check seasoning. Pour into pastry shell and distribute butter pieces on top. Place on baking sheet. Bake 25-30 minutes or til puffed and browned. Slide quiche onto a hot platter and serve.
Using a large bowl (this will eventually hold the finished salad), measure out one cup bulgur. Add boiling water, stir, and let bulgur soak until all water is absorbed. This can take anywhere from 40 to 80 minutes. Meanwhile, put lemon zest in a small bowl. Add lemon juice, garlic, and olive oil. Whisk together. Once bulgur has absobed all water, stir in dressing. Add chopped parsley and mint, green onions, cucumbers and tomatoes and stir. Season with salt and pepper and enjoy at room temperature.
Using vegetable peeler or dusty old mandoline, shave the zucchini into long thin ribbons. Thinly slice the asparagus on a diagonal (bias cut). Toss the slices together and place the salad in a serving bowl. (You can choose to briefly blanch the asparagus, but I like it crudi!). In a small bowl, combine the oil, the lemon juice, salt & freshly ground pepper to taste. Stir to combine and drizzle over the vegetables, tossing to coat. Garnish with the Pecorino shavings. Chill or serve room temperature. Preparation time includes 20 minutes hunting for the mandoline. You now speak Italian! Cioa!
Chop dates; combine dates, sugar, and butter in a medium saucepan. Bring to a boil; cook; stirring constantly, 1 minute. Stir in cereal and pecans, cool mixture to touch. Shape into 1 inch balls, and roll balls in coconut or powdered sugar.
Heat small, heavy skillet over medium-low heat. Add coriander, cumin, peppercorns, mustard seeds, fenugreek seeds, cloves and chilies. Stir until spices smell toasted and aromatic, about 5 minutes. (A few of the spices will darken a shade.) Add turmeric; stir 10 seconds. Turn out onto clean plate to cool. Transfer spices to coffee or spice grinder, in batches if necessary; grind finely. Use immediately or store in air-tight container in cool, dry place for up to 2 months.
Place the beef cubes with water in the pressure cooker for 15 minutes. Add the onion, garlic, ginger for 2 minutes. Put together all the remaining Ingredients and cook for 15 minutes.
Preheat oven to 350 degrees. In a skillet, cook beef and onion over medium heat until meat is no longer pink. drain. stir in the tomato sauce; ketchup, Parmesan cheese, 1/2 teaspoon of garlic powder and oregano. bring to a boil. reduce heat. simmer, uncovered for 20 minutes. in a bowl (or glass measuring cup) combine butter, paprika and remaining garlic powder. mix well. brush over cut sides of rolls. place bottom half of kaiser roll on each piece of heavy-duty foil. spread meat mixture on roll bottoms. top with mozzarella cheese. replace roll tops. wrap each sandwich in heavy-duty foil place on baking sheet. Bake for 15 minutes or until the cheese is melted.
Preheat oven to 375 degrees. Beat shortening in mixer until fluffy. Add both sugars and beat for several minutes; until light and fluffy. Add vanilla, water, and egg. Beat until incorporated. In a seperate bowl, mix together the flour, salt, and baking soda. SLOWLY add the dry ingredients to the wet mixture and stir on low for several seconds. Add the chocolate chips. Using a scooper, place each ball of dough onto a cookiesheet. Bake for 8-10 minutes; or until you stick a toothpick in a cookie and it comes out clean.
Preheat oven to 325°F. In a saucepan melt butter, sugar and molasses, stirring until butter is dissolved. Cool slightly. Sift flour with salt and ginger and add into the mixture, stirring well adding lemon juice and vanilla. Drop the mixture a teaspoon at a time at least 4 inches apart on a well-greased baking (cookie) sheet. Bake for 6-8 minutes. Remove cookies from sheet with a sharp knife, turn over and roll around the handle of a wooden spoon (if they cool before they are rolled, return to the oven for a few moments) let cool. (These can be stored in a airtight tin container until ready to be used). Just before serving fill cooled brandy snaps with the whipped cream,preferably. Piping the cream through a pastry bag fitted with a star tube.
Preheat oven to 200°C. Bake the pistachio nuts on a lined baking tray for 5 minutes, or until golden brown. Cool, then chop finely. Beat the cream cheese in a medium size bowl until smooth. Fold in the dried apricots, spring onions, sun dried tomatoes and black pepper. Combine the pistachio nuts with the parsley and spread on a sheet of baking paper. Form the cheese mixture into an 8 inch log and roll in the nut mixture. Wrap in plastic wrap and refrigerate for 2-3 hours or until firm. Serve with a mix of crackers.
Preheat oven to 350. Layer peaches in bottom of 8" square baking dish. Mix remaining ingredients and sprinkle mixture over peach slices. Bake 15 minutes. Serve warm or chilled.
Mix nuts, dates and cherries in a large bowl. Combine flour, sugar, salt, and baking powder. Sprinkle flour mixture over fruit; mix well. Add beaten eggs and vanilla. Mix throughly. Bake in tube pan at 275 degrees fahrenheit for 1 hour and 15 minutes.
In large pot, saute onion and garlic in hot oil until soft. Add bell pepper and set aside. In large skillet, cook sausage and stew meat until light brown. Add meat mixture to pot and simmer a few minutes to blend flavors. Add chili powder and tomatoes and let simmer uncovered for two hours. Add water if necessary. Add kidney beans and juice until heated all the way through. Serve hot.