HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300 degrees F. Place pecans on foil-lined shallow baking pan. Combine other ingredients and pour over pecans. Stir well. Bake for 25 to 30 minutes, stirring occasionally during baking. Drain on paper towels. Store in air tight containers.
Marinate for 1 hour at room temp or 4 hours in fridge. Sprinkle with salt just before grilling. Grill 5-6 min per side for medium rare. Let stand 5 min before slicing on the diagonal. Good with Rib Grilling Steaks as well.
Combine converted rice and water in a saucepan and bring to boil. Reduce heat, cover and cook 10 minutes. Rice will still be firm. Drain and transfer to a bowl. Stir in raw Minute rice, tomato paste, tomato juice, seasonings and 3 1/2 cups of crushed tomatoes. Set aside. Meanwhile, place cabbage leaves in a large bowl and cover with boiling water. Let stand 10 minutes, then drain and blot dry. In a large pan, heat olive oil and brown beef and onion. Stir in carrot and celery, and cook 3 minutes, stirring occasionally. Add to the bowl with the rice mixture, stir in well. Preheat oven to 375°F and grease a deep casserole dish. Pour half of the remaining crushed tomatoes into the bottom of the casserole dish. Top with two cabbage leaves, then 1/4 of the rice mixture. Repeat layering 3 times, finishing with the last two cabbage leaves. Top with the last of the crushed tomatoes. Cover and bake 1 hour. Remove lid and bake a further 15-20 minutes. Remove from the oven and let sit for 5 minutes. Cut into wedges and serve.
Heat oil over medium heat. Add the shallot or onion and ginger and cook gently until softened. Add garlic and tomatoes. Simmer until the mixture begins to thicken. Add broth and milk and bring to a boil. Remove immediately from heat. Transfer to a food processor or blender or use an immersion blender. Process until smooth. Return to pan and gently reheat. Serve immediate. Add salt and pepper to taste and garnish with chives or scallion.
Preheat oven to 350°F. Combine whole grain pastry flour (Arrowhead Mills makes a great one), all-purpose flour, salt, spices, and baking soda in a small bowl; set aside. Combine egg substitute, olive oil, Splenda, pumpkin, and water in large bowl. Gradually add flour mixture. Pour into loaf pan and bake for approximately 45-50 minutes.
Grate the zucchini and squeeze the moisture out by hand. Place in a large bowl. Chop and fry the shallots and spring onions in hot oil until translucent. Add the green chili and remove from heat. Add the shallots, spring onion and chili to the zucchini and then add the bread crumbs, beaten egg, cheddar cheese, cilantro, salt and pepper. Mix well with a fork. Form into patties with your hands, flattening slightly. Fry patties in olive oil in a nonstick frying pan on medium heat, turning a couple of times until cooked through, golden and slightly crisp on the outside. To serve, plate and garnish with a spoonful of FAGE Total Greek Yogurt.
1.Combine tuna, mayonnaise, hot sauce and scallion in a medium bowl. Combine rice and vinegar in a small bowl. 2.Spread one-fourth of the tuna mixture over a wrap. Top with 1/2 cup rice, 3/4 cup watercress, 4 avocado slices and one-fourth of the carrot matchsticks. Roll up and cut the wrap in quarters or in half. Repeat with the remaining filling and wraps. Serve with soy sauce for dipping, if desired.
Preheat oven to 425 degrees Farenheit (or 420 for hotter ovens). Whisk the milk, eggs, sugar, vanilla, and cinnamon in a large bowl. Add the flour to the mixture and continue to whisk smooth. Melt the butter in the microwave or oven and pour it into a 9x13-inch glass dish (it should be a couple of inches deep). Place (and layer) the apple slices over the butter and bake in oven for 10 minutes. Pour the batter over the apples and butter and sprinkle the brown sugar on top. Bake for about 20 minutes or until it is puffy and spots on top are browning. Remove from oven and let it cool slightly before serving. (it should be served hot: not piping hot, but warm). Optional: Sprinkle with powdered sugar before serving, or allow diners to sprinkle it on themselves at the table.
Place fruit in large punch bowl. Sprinkle with sugar to taste, if desired. Stir and let stand 10 minutes for sugar to dissolve and juices to form. Add all remaining ingredients except ice cubes. Divide punch amont 8 tall ice-filled glasses and serve!
Mix together first 5 ingredients. Trim excess fat from chops; place chops on grill. Generously spread chops with half of spice mixture and baste during grilling.
Cut a 3-inch pocket in each slice of bread. Place a slice of cheese in each pocket. In a bowl, beat eggs, milk, Italian seasoning and garlic salt. Soak bread in mixture for 2 minutes on each side. Coat with bread crumbs. Cook on a greased hot griddle until golden brown on each side. Cooking time depends on the griddle.
Melt butter in the bottom of a large heavy saucepan. Saute onions in butter until tender. Stir in flour and cook to create a light roux. Slowly stir in chicken broth, then add remaining ingredients. The flour tortillas will take a while to start absorbing the liquid and become dumpling-like. Simmer for at least two hours until tortillas become swollen and soft, replacing liquid with water or chicken broth as it evaporates and is soaked up by the tortillas. I usually start mine about 2:00 in the afternoon and let it simmer for several hours until dinner.
Drain the pineapple syrup, and combine the syrup with water and vinegar. Stir together the flour, brown sugar and salt. Stir into liquids; cook until the liquid comes to a boil, and thickens, stirring as needed (about 10 minutes). Add drained beets; heat a couple of minutes, add the pineapple chunks. Serve and enjoy!
Grind lean beef through food grinder with 3/8 inch plate, fatty beef through 1/4 inch plate. In large bowl, mix ground meat with all other ingredients, except water and casings. Add enough water to allow you to work the spices in, knead till well blended. Stuff into lamb casings and tie into 5 inch links. Keeps in refrigerator 2-3 days, 2-3 months in the freezer.
Cook the macaroni in a pan of boiling water for 12 minutes, drain. Preheat the oven to 190C/375F/Gas Mark 5. Melt the margarine in a saucepan, stir in the cornflour, then gradually stir in the milk. Cook, stirring over a low heat unil thickened. In another pan add the garlic, leek, carrot and broccoli and cook gently for 5 minutes until softened. Add the tomatoes, basil and butter beans, then stir into the white sauce with the pasta. Spoon into a greased shallow ovenproof dish,. Cut the bread into very small dice and sprinkle over the dish. Grate the cheese and sprinkle over the top. Bake for 30-35 minutes and serve.
In a large skillet sprayed w/ butter flavored cooking spray, melt margarine. Meanwhile, in a shallow dish, combine 3 Tablespoons flour and chili seaoning. Pour skim milk into another shallow dish. Coat steaks first in skim milk, then in flour mixture. Evenly arrange coated steaks in skillet. Brown for 3 to 5 minutes on each side. Remove steaks and keep warm. In a covered jar, Combine evaporated skim milk, water and remaining 3 tablespoons flour. Shake well to blend. Pour milk mixture into same skillet steaks were cooked inches Stir in parsley flakes and black pepper. Cook over medium. heat until gravy thickens, stirring often. For each serving, place 1 steak on a plate and spoon about 1/2 cup gravy over top.
Combine tomato juice and gelatin in small saucepan, let stand for 5 minutes. Heat and stir on low until gelatin is dissolved. Set aside. Process remaining 7 ingredients in food processor, scraping down sides as necessary, until smooth. Add gelatin mixture through chute. Mix Well. Pour into lightly greased plastic lined 2 1/2 cup mold or deep bowl. Cover with plastic wrap. Chill for several hours until firm. To serve, turn out and remove wrap.
Crust: Cream butter and brown sugar together in a large bowl until fluffy. Beat in egg until well blended. Add flour, stir. Turn out onto a lightly floured surface and knead until a soft dough forms. Press dough into a 12" pizza greased pizza pan, forming a rim around the edge. Topping: Sprinkle chocolate chips and marshmallows evenly over crust. Pour condensed milk evenly over the top. (I use a spiral pattern working from the outside in). Bake at 350 for 20 minutes or until crust is golden brown. Remove from oven and immediately place candies on top. Cool completely in pan. Cut into wedges.
Clean lambchops of excess fat. Cut into halfs. Wash in warm water. Pat dry with thick tissue paper. In a Mixing bowl, add both Oil's, Garlic, Pepper and Rock Salt. Mix well. Take Lambchops and mixture on both sides. Repeat same until all lambchop are covered well. Put all Lambchops in Mixing bowl. Leave aside for 2 hours in refrigerator. Grill cook on electic grill or outdoor BBQ to your liking. Baste meat with excess marinate during grilling. Serve Hot.
Place the sausage, onion and garlic into a skillet over medium heat. Brown the sausage until not longer pink about 8 minutes. Drain well in a colander and pat off excess grease with paper towel. Place into the crock pot. Add the pepperoni into the mixture. Place both cans of kidney beans into the crock pot. Add in the tomatoes and the green chilies. Sprinkle in the chili powder, salt and pepper. Pour the pizza sauce over the top and stir to make sure all the ingredients are combined together. Cover and cook on low for 6 hours.
In a small glass dish, combine chocolate chips and shortening. Heat in a microwave oven on high 1 1/2 to 2 minutes or until melted and smooth when stirred. Dip chips, one at a time, into chocolate, coating one half to three quarters of each chip. Pull chip against edge of dish to remove excess chocolate. Place chips on wax paper-lined baking pan. Let stand at room temperature 15 minutes, then refrigerate until set.
Rub both ends of roast with salt. Brush ends with bouquet sauce mixed with 1 TBS water. Cover roast except cut ends with bacon strips, laying side by side and securing with toothpicks if needed. Place in 3 qt casserole and add 1/2 cup water. Cover tightly with plastic wrap, turning back 2 inches at the edge to vent. Micro at medium for 24-27 minutes per pound, turing roast over after 1/2 the time. Let stand 10 minutes before serving.
Heat the sunflower oil in a large pan and stir-fry the onion, bell pepper, and chicken thighs over a high heat for 3-4 minutes until well browned. Stir in the chiles, garlic, tomatoes, and corn and cook for another 2-3 minutes until the chicken is cooked through. Stir in the taco sauce and green onions, and set aside to cool a little. Warm one of the tortillas in a hot, dry frying pan until soft and flexible. Spoon a quarter of the cooled chicken mixture into the center of a tortilla and fold over the edges to form a neat package; pin in place with wooden toothpicks and repeat with the remaining tortillas. Heat 1/2 inch vegetable oil in a large frying pan and cook chimichangas for 2-3 minutes on each side until crisp and golden brown. Drain on paper towels and serve hot with shredded lettuce, sour cream and guacamole.
Preheat oven to 375. Line a cookie sheet with foil. Brush cut side of squash and garlic cloves with oil. season with salt and pepper. Place the squash cut sides down on the sheet, tucking the garlic cloves and thyme into the squash cavities. Roast about 45 minutes. Meanwhile, place the potato in a medium saucepan and fill with enough water to cover by 1 inch. Bring to a low boil and cook until tender, about 15 minutes Drain and set aside. When the squash is cool enough to handle, remove and discard the peel and the thyme. Cut the squash into large pieces. In a blender, working in batches, puree the squash, garlic, potato and chicken broth. Season with salt and pepper. In a medium saucepan, heat the soup over medium-low heat until warmed through. Divide among 4 bowls and top with yogurt, onions and parsley.
To make wings: Cut tofu (or seitan, or tempeh, or gardein strips) into 16 "chicken finger" sized pieces. Set up a breading station. In one shallow dish, mix together flour, pepper, paprika, oregano and basil. In a seperate dish, place the coconut milk. Double dredge one "wing" by first dipping it into the coconut milk, then into the flour mixture, then back into the coconut milk, then back into the batter. Place in the hot oil and fry until golden, about 1 minute. Transfer to a paper towel lined plate to absorb excess oil. Repeat with remaining wings. To make the Buffalo Sauce, melt butter and stir in hot sauce, garlic powder and salt and pepper. Place fried wings in a bowl and pour Buffalo sauce all over wings. Gently toss to coat. To make Cool Ranch Dressing, mix all of the ingredients together until well incorporated. This makes about 1 1/2 cups dressing. Store dressing in an airtight container for up to two weeks in the refrigerator. Enjoy!
For pastry lids: Thaw pastry according to package directions. Line a large baking sheet with parchment paper or foil; set aside. On a lightly floured surface, roll each puff pastry sheet to a 14-inch square. Using 10-ounce individual ramekins as a guide, turn upside down on pastry. Cut out 8 rounds from the dough using a sharp knife. Using a fork, prick holes over each pastry round. Transfer pastry rounds to prepared baking sheet. If you like, use tiny cookie cutters to make cutouts from remaining pieces of puff pastry. Brush cutouts lightly with water and press gently to adhere 1 to 3 cutouts to each of the pastry rounds. Bake in a 400 degree F oven about 12 minutes or until golden brown. For filling: Lightly coat a Dutch oven with nonstick cooking spray. In the Dutch oven, cook chicken over medium heat until lightly browned and no pink remains, stirring occasionally. Add onion, celery, carrots and garlic; cover and cook over medium heat for 5 to 7 minutes or until tender, stirring occasionally. Stir in flour. Cook and stir 3 minutes. Add half-and-half. Cook and stir until combined. Add chicken broth and bay leaf. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Season to taste with salt and pepper. Stir in peas. Remove pan from heat. Remove bay leaf; discard. To serve, spoon hot chicken mixture into eight 10-ounce individual ramekins or casserole dishes and place a puff pastry lid on top of each. Serve immediately.
For Calamari: Put sliced squid in the eggs, drain excess eggs and put into seasoned flour. Shake off excess flour and deep fry until brown and tender. In a heated saute pan, saute garlic, pepper, and cilantro and add fried squid. Seasoning as needed. Served with sliced lemons and/or Sweet Garlic Sauce. Garlic Sauce: Combine water and vinegar and bring to a boil. Add the brown sugar, garlic, chili garlic paste, salt into the heated liquid and allow to simmer. Thicken with the cornstarch slurry. Serve with fried item.
Combine jello, kool-aid, sugar and water in a pot. Bring to a boil. Remove from heat. Cool. Stir in milk. Freeze in an ice-cream machine according to manufacturers directions. Scrape into a freezer container and freeze until as hard as you like, if necessary.
Pour oil in heavy pot. Add onion, celery, bell pepper, garlic, all tomatoes, salt, sugar, and bay leaves. (that's everything but shrimp, broth, and flour) Bring to boil, then turn to medium heat. Cook for 1 hour; stirring occasionally at first. increase frequency of stirring as hour progresses and liquid reduces. After one hour the mixture goes from soupy to thick paste. careful not to scorch as thickens. Dissolve flour in chicken broth and add to tomato sauce mixture. Bring to boil. Add shrimp and bring back to boil; boil 10 minutes. Turn heat off, cover pot and let set for 20 minutes. Serve over rice and enjoy! note: I use tabasco as condiment since hot is such a personal thing.
Using 4 dinner-sized bowls, layer the lettuce, cucumber, tomatoes, and eggs. Take your steaks out of the refrigerator, rub them with olive oil and season with the salt and freshly ground pepper. Leave them out for 30 minutes. This relaxes the meat fibers. Preheat the oven to 450 degrees, or whatever the instructions on your french fries call for. At the same time, preheat your grill for about 450 degrees for the steaks. After your oven preheats, put your fries in the oven. At the same time, put your steaks on the grill. Flip them after 6-8 minutes and cook for an additional 6-8 minutes for medium-rare/medium. Your fries will be done or close to done at the same time as the steaks. When done, turn off your oven, season your fries with the seasoned or regular salt. Put the fries on the salads. Slice the steak into bite sized pieces and distribute the pieces over the fries. Sprinkle the salads with the mozzarella cheese and croutons. Pour on the salad dressing in the amount that you desire and toss if you wish. Enjoy this delicious all-in-one meal!
Preheat oven to 350 degrees. Grease and lightly flour 9x9-inch baking pan. In a small bowl combine flour,baking powder, baking soda and salt. In a large bowl beat margarine with electric mixer 30 seconds. Add sugar,lemon peel and vanilla; beat well. Add eggs,1 at a time, beating after each addition. Add flour mixture and yogurt alternately to margarine mixture, beating after each addition. Stir in carrots. Pour batter into prepared pan; Spread evenly. Bake 30 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack. Spread cake with lemon yogurt frosting. -------------------------------. LEMON YOGURT FROSTING DIRECTIONS: In a small bowl beat margarine until softened. Gradually add confectioners sugar; beat well. Beat in lemon peel and vanilla. Add enough yogurt to make a spreadable frosting.
Blanch French green beans in pot of boiling salted water for 3 minutes. Drain and put into bowl of ice water. Drain when cool. Melt butter over low heat, add Dijon mustard and blend well. Add lemon juice and let come to a boil. Toast sliced almonds and hazelnuts until golden brown. Pour Dijon sauce over beans and toss. Sprinkle toasted nuts over the top.
Put the sugar, water, vinegar and butter into a cast iron saucepan and cook them over medium heat, stirring constantly until the sugar has dissolved. Bring the mixture to a boil, and boil it for 15 minutes. Test a teaspoonful of the boiling mixture in cold water; if it hardens at once (soft crack stage) remove the mixture from the heat. Pour the bulk of the mixture into a buttered or oiled platter or marble slab, but retain a little in the saucepan, and keep the saucepan in a large pan filled with warm water to prevent the taffy mixture from hardening. Grease your hands with butter and, as quickly as possible, pull the poured taffy while it is hot, adding a few drops of peppermint extract while pulling. Continue pulling until the taffy turns a creamy color, then pull it into long, flat strips about 1 inch wide. Butter or oil the slab or dish again. Lay the taffy strips on the slab or dish. Pour the reserved taffy mixture in a thin stream onto the taffy strips to form a thin brown line along the center of each one. Cut the taffy into small pieces before it hardens. Makes about 3/4 pound. Welsh Fare S. Minwell Tibbott.
Heat oven to 400 F. Place roast in bottom of 3 quart roasting pan with cover. With sharp knife, cut 12 slits, 1/2 inch deep, in top of roast. Place 1 clove in each slit. In medium mixing bowl, combine remaining ingredients, except bacon. Pour mixture over roast. Arrange bacon slices across roast. Insert meat thermometer in roast. Cover tightly. Bake for 20 minutes. Reduce heat to 325 F. Bake 2 to 2 1/2 hours, or until meat is tender and internal temperature registers 165 F. Remove cover. Bake for 15 minutes longer. Let roast stand for 10 minutes. Carve roast across grain into thin slices.
Put hanpen fish cake in blender and chop well. Add sugar, salt, soy sauce, and eggs and stir well. Pour the egg mixture into a flat baking pan which is slightly oiled. Put the pan in 250°F oven for 15 minutes. Take the omelet out from the pan when it's still hot. Put the omelet on top of a bamboo mat and roll it. Leave it until cools. Remove the bamboo mat and cut the omelet into half inch slices.
Separate spinach leaves from stems and wash in plenty of water. Dry leaves completely and slice into fine shreds Make sure the leaves are completely dry Dry roast sesame seeds for a few minutes till lightly coloured. Place sesame seeds, chopped green chillies, salt and sugar in separate bowls close to the stove. Line a colander with absorbent paper and place it close by. Heat oil in a wok or deep frying pan till smoking hot. Add a handful of spinach shreds and fry for a few seconds till spinach turns bright green. Remove from oil with a slotted spoon and place in the colander. Quickly sprinkle on a few sesame seeds, some green chillies, salt and sugar and toss to coat the spinach with the flavorings. Continue cooking remaining spinach in the same way. Serve immediately.
In large skillet, cook chicken in butter. Remove to heated platter. Keep warm. To drippings in pan, add garlic, onion and mushrooms. Cook, stirring, until onion is tender. Stir in mustard and heavy cream. Simmer, stirring, until sauce is slightly thickened. Add chicken, turning to coat in sauce. Serve over rice.
Preheat oven to 425 degrees and prepare baking sheet with parchment paper. In a small bowl, stir together the flour, baking powder, salt and 2 tablespoons sugar. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together. Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 8 x 12 inches. Brush the dough with the melted butter. Combine filling ingredients (pecans, brown sugar, cinnamon, and sour cream). Spread filling evenly on the dough. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers. Roll may be refrigerated overnight. Cut the roll into twelve 1-inch thick slices. Lay slices on the baking sheet and bake for 12 to 15 minutes or until scones are golden.
In a Dutch oven or large skillet heat oil. Add in the onions; saute for about 7-8 minutes or until soft, adding in the garlic and ginger the last 2 minutes of cooking. Add in the ground beef and cook until browned. Add in all remaining ingredients except the apples and water; stir with a wooden spoon; cover and simmer for about 20 minutes. Add in the chopped apples and cook uncovered for another 25-30 minutes (or until apples are soft. If the mixture is too thick add in some water. Season with salt and pepper to taste.
Combine dressing ingredients in cruet or jar. Shake well to combine ingredients. This can be done in advance. Divide salad greens into four dishes. Top with tomatoes, olives, feta, and onion. Shake dressing and pour over salad. (You may not need all the dressing).
Melt the 500g of milk chocolate in a glass bowl. Slowly heat the cream. Remove both from heat. Pour the cream into the bowl of chocolate and mix well together (this may take a couple of minutes). You can add a cap of alcohol at this point (whiskey, brandy champagne). Put into the fridge until solid or overnight. Roll the hardened truffle into balls, you could put them back in the fridge if you wish to re harden if they have gone a little softer. Melt the dark chocolate but not all at once. Roll the truffle balls in the plain chocolate you must be quick because the chocolate can go lumpy if too hot (using teaspoons), and drop them into a sweet cases. When all of your balls are done, put them back in the fridge to harden the outer chocolate or if in a rush you can use your freezer. When hard they are ready to eat.