HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make the marinade by mixing the sugar, salt, dill, beetroot pickle juice, and gin. Take a length of clip wrap, long enough to fold back over the salmon. Place cling wrap on a long plate/tray. There will be some liquid at the end of the process so don't use a flat plate. Spread 1/2 the marinade on the cling wrap then place the fillet skin side down and cover the fish with the marinade. Fold over the cling wrap and make a neat parcel. Cover with a smaller tray or board and weigh down with food cans and refrigerate for 12 hours. Remove from refrigerator and turn fillet over. Replace the tray and weigh down again. Return to refrigerator for another 12 hours. Mix the sauce ingredients together and place in the refrigerator. Heat oven to 200°C. Cut 2 rounds from each slice of bread. Place on baking tray and spray lightly with olive oil. Cover with a piece of baking paper and then weigh down with another tray. Bake in oven for 15mins. Cool completely. These can be stored in air tight container for about 5 days. To serve, remove the fillet from the marinade and wipe clean of marinade. Take a thin sharp knife thinly slice the salmon. Pop a smear of sauce on the rye crisps and top with some salmon.
Preheat oven to 200 C/400 F lijne base of a 25cm pie dish with 2 of the pastry sheets. refrigerate for 30 minutes. line with baking paper and fill with rice and blind bake for 10 minutes. Place remaining pastry sheet on a lightly floured board, cut into 1/2 inch wide strips. Meanwhile place chicken in a large saucepan; add water to cover, bring to boil 10 minutes or until cooked through. drain and cool and shred chicken. heat butter in frypan and add onion, cook 3 minutes stirring. whisk in flour and thyme, cook stirring 3 minutes. add stock and cream. whisk until thickened, 3 - 4 minutes. remove from the heat and stir in vegetables and shredded chicken, season. spoon the filling into the prepared pasty shell. arrange 6 pastry strips in the same direction onj top of the pie, twisting the pastry dough. Arrange the remaining strips crosswise on the top. fold the edges under and crimp to seal. Beat egg yolk and water. Brush the pastry lightly with egg mixture. Place pie on ojn a a baking sheet and cook until golden on top and bubbling inside, about 45 minutes.
Chop the tangerines, peel and all. I do this by hand, so as to remove the seeds. If you're using a seedless variety, then by all means use the food processor. Repeat with the lemons. Combine the tangerines, the lemons, and the water in a pot. Bring rapidly to a boil; simmer for 5 minutes. Remove from the heat, cover, and let sit 12 to 18 hours. Add the sugar (or more, if you like a sweeter marmalade) and bring rapidly to a boil. Meanwhile, start heating up your boiling water bath in a separate pot. Stir constantly while bringing the mixture almost to the gelling point. Transfer to prepared half pint jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Cover the dried figs with boiling water and set aside until soft, about 2 hours. Drain the figs, cut into quarters, and place in a food processor; add in the eggs and process until smooth, about 1 minute. Combine the milk and sugar in a saucepan; place over low heat. Stir until the sugar dissolves and the milk comes to a boil. Immediately remove from the heat. With the food processor running, slowly pour the hot milk into the fig mixture through the feed tube. Process until completely smooth; pour the mixture into a large, clean bowl and allow to cool slightly. Stir in the cream, vanilla, and salt; cover and refrigerate until cold or overnight. Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer's directions. When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer safe container and freeze several hours or overnight.
Sautee onion and peppers in oil with salt and pepper until just soft. Add the ground beef and brown while stirring. Add the garlic and the dry seasonings, adjust to taste. Add the worchestershire and tomato paste and stir for about one minute. Add diced tomato and kidney beans, stir in water. Allow to cook uncovered over low/medium heat for about 30 minutes, stirring occasionally, add more water if it gets too dry but allow the water to mostly cook off by the end of the 30 minutes. Add the tomato sauce and adjust seasoning. Cook covered for another 15 minutes. Serve hot with diced raw onion, cheese, sour cream, and/or tortilla chips. I use no salt added canned tomato products so I can be in control of my seasonings. Season at every step instead of all at the beginning or the end and and remember that you can always add more salt, but you can't take it out.
Assembly: Butter an 8 X 8 pan. Generously butter 1 side of bread and cut into 1/2 inch cubes and arrange evenly in pan. (I use Pepperidge Farm Toasting White Bread, crusts and all.) Coarsely grate 8 cheese and arrange evenly on bread. Dice fairly fine 1/3 cup of each: zucchini, red pepper, green pepper, and onion. Toss together and arrange evenly on cheese. Beat eggs with milk and salt and dry mustard powder. Pour over vegetables. Cover and refrigerate overnight. Preheat oven to 350. Sprinkle strata with black pepper and basil. Put strata in larger pan filled with enough boiling water to reach halfway up strata pan. Bake ~1 hour or until top of strata is brown and bubbling. (Water in large pan should have some bubbles but shouldn't actually boil).
Put the ginger, garlic, 4 tablespoons of the almonds, and the water into a blender and blend until you have a paste. Heat oil in a skillet over medium heat. When hot add chicken in a single layer and fry until golden brown on the bottom. Now turn all the pieces over and brown the second side. Remove the ckicken pieces with a slotted spoon and set them aside. In the same oil add cardamom pods, bay leaves, cinnamon stick and cloves. Stir and fry them for a few seconds. Now put in the onions. Stir and fry the onions for 3-4 minutes or until they are lightly browned. Put in the paste from the blender, and the cumin and cayenne. Stir and fry for 2-3 minutes or until oil seems to separate from the spice mixture and the spices are lightly browned. Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended. Add the cream and salt, plus the chicken and any juices that may have accumulated. Bring to a simmer. Cover, turn heat to low, and cook gently for 20 minutes. Add the raisens and turn the chicken pieces. Cover again and cook another 10 minutes or until the chicken is tender. Add the garam masala. Stir to mix. Put the remaining almonds on a baking sheet and put them under the broiler until they brown lightly, about 5 minutes. Keep an eye on them, and shake the pan frequently. Sprinkle the roasted almonds over the chicken when serving.
Spray pan with pam ,. mix all ingredients except sour cream and one pkg of Splenda. cook over med heat turn once this may be hard to do,. when done serve with sour cream mixed with Splenda.
Mix the last three ingredients together in a ziploc bag. Add meat and marinate, refrigerated, for 6 hours. Remove meat from marinade; discard marinade. Broil steak to your favorite doneness.
Chop onion and fry in oil (medium low-ish heat) for about 5 minutes. Add garlic & ginger, fry for another 3-4 minutes. Add coconut milk, soy milk, broth and corn. Simmer until warm. Scoop out about 3/4 of the corn and puree it in a blender or food processor. Put it back in the pot, add seasonings and black beans. Simmer until hot!
Preheat oven to 400*F. Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin. Now put 1 tbls. of the chocolate syrup on top of the caramel sauce and transfer to the freezer for 1 hour. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth. Fill each ramekin with 1/3 cup of batter. Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes. Enjoy!
Combine cheese, pecans, brown sugar, syrup and 1/4 teaspoons cinnamon;reserve. Whisk together milk, eggs, 1/4 cup sugar and vanilla. Reserve 2 bread slices. Spread one side of each remaining bread slice with cheese mixture; layer at an angle in 13" by 9" well-greased baking dish, cheese-side up, ending with reserved plain bread slices. Pour milk mixture evenly over slices. Cover dish with plastic wrap; refrigerate overnight. Preheat oven to 350°F Remove plastic wrap. Combine remaining granulated sugar with cinnamon; sprinkle over slices. Bake 20-25 minutes or until golden brown and egg mixture is set. Sprinkle with confectioners' sugar just before serving.
Boil the water and butter in a pot. As it begins to really boil, stir in the flour and salt. As you stir, the mixture will form into a ball. Move that to a mixing bowl and fold in a beaten egg one at a time - mixing between each one. Drop by the tablespoon onto an ungreased cookie sheet (non-stick is great too). Be sure to space them apart and place in a preheated, 425 degree oven. Bake until golden brown (about 20 minutes -- maybe longer). Let shells cool. When the shells are cool, using a pastry bag, fill the shells with Somebody's Mother's chocolate, caramel, or white chocolate sauces. To vary the recipe, you can fill the shells with ice cream and drizzle one or more of the sauces over the tops of the shells.
Heat oven to 375°. Lightly grease cookie sheets. In a large mixing bowl, combine sugars, butter, shortening, egg and vanilla. Beat at medium speed until light and fluffy. Add remaining ingredients, except gumdrops, and beat until a soft dough forms. Then add gumdrops. Drop dough by heaping teaspoons 2-inches apart on prepared baking sheet. Bake 7-10 minutes or until golden brown. Cook for 1 minute before removing from cookie sheets. Cool completely before storing.
Cook noodles according to package directions and drain. Meanwhile , in a large skillet , melt butter iover low heat. Saute mushrooms . Blend in flour, stirring until smooth. Gradually add broth, milk , pimiento, salt and pepper, stirring constantly until sauce is thickened. In a buttered ( or pammed) 2 1/2 quart casserole , combine noodles, chicken and sauce. Sprinkle parmesan cheese over top . Bake chicken noodle casserole 20 to 25 minutes in a preheated 350 degree oven.
Combine crumbs and cinnamon. Dip ice cream ball in egg white, then in crumb mix. Wrap individually in cellophane. Freeze 30 minutes. Dip in egg white, then crumb mix again. Wrap again and freeze 30 minutes. Unwrap and deep fry or pan fry in HOT oil 20 seconds or until outside gets crispy. Top with "extras" (marshmallow creme, chocolate syrup and a cherry!).
In a large saucepan, saute onion and celery in butter until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until the cheese is melted. Garnish with croutons and parsley.
The oil you use is up to you, and you can use one oil or a combination of oils; try using just canola oil the first time you make this, but using 1 cup canola oil and 1/4 cup olive oil is nice, too. Also note that if you want a very thick mayonnaise, don't use one egg: use two egg yolks instead. Okay, note number three: according to the folks at Cuisinart, you can substitute 2 tbsp of Egg Beaters for the raw egg; you OMIT the lemon juice/vinegar when you do this; I have never done this myself, mind you, so I can't vouch for the taste of the results. Okay, let's make mayo. Into your food processor (fitted with the metal blade, with the food pusher left in), place the egg, lemon juice, mustard, and ONE TBSP of the oil. Process for one minute only. The food pusher in your food processor should have a small hole in its bottom; that is for recipes like this one. The next step is to place 1/4 cup of the oil in the food pusher; with the machine running, let this small amount of oil dribble through. Turn machine off and remove food pusher; then turn back on and SLOWLY pour remaining oil in. When done, taste; add salt and/or pepper if you wish. If you want a herby mayo, add 1/4 cup lightly packed fresh herbs (try parsley) in at the beginning, along with the egg. Keep mayo refrigerated. Note that this is REAL mayo, not the commercial stuff loaded with preservatives, and foods prepared with it shouldn't be left at room temperature too long.
In a food processor or blender, whir together the tarragon, chives, parsley, anchovy, lemon juice, and salt. Using the chute with the machine running, pour the oil into the mixture in a slow, steady stream. Turn off the machine and scrape down the sides. Add the sour or yogurt and process until the dip is smooth. Pour into an attractive bowl and serve with vegetable and bread dippers- endive leaves, cauliflower florets, thin slices of toasted artisan breads, and pita slices. Note: you can use lower-fat sour cream, if you like.
Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes. Mix in apples and raisins. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.) Mix in tomatoes and mint. Preheat oven to 450°F Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with roasted garlic; top with goat cheese and chutney.
In saucepan saute onion, mushrooms,. zucchini, basil and oregano in the butter or magarine on medium heat, until tender (not brown.). Stir in the rice, eggs, milk, and half the cheese (N.B. Half cheese). Turn mixture into a well buttered 23cm pie plate and sprinkle with remaining cheese. Bake uncovered at 180dg until set, approx 25 to 35 minutes. Let stand for 1o minutes before cutting. Garnish with tomatoes and parsley.
Force tomatoes and cored apples through a food chopper or chop in food processor. Place into dutch oven. Add remaining ingredients, bring to boil. Reduce heat and cook until thickened. . If you are not using right away, you can can it: Fill sterilized jars with 1/2" headspace and process in hot water bath 20 minutes. PS The original recipe calls for candied citron, but the ingredient list did not recognize the ingredient "citron" so I wrote orange peel. Your choice!
Spray 9x13x2 baking dish with cooking spray. Trim crusts off bread, butter one side and place buttered side down in baking dish. In skillet, brown sausage until just about cooked through. Add green onions and garlic cloves and cook just until soft. Make sure sausage is crumbly and not in big chunks. Drain off any excess grease. Mix together squeezed spinach and stuffing mix. Add to Sausage mixture in skillet. Pour 1/2 C Skim Milk over the bread slices to moisten. Sprinkle Shredded Monterey Jack Cheese over bread slices. Top Cheese with Sausage, Spinach, Stuffing Mixture, evenly distributing. Mix together eggs and 1 pint 1/2 & 1/2 with paprika, salt and pepper. Pour egg mixture over Sausage mixture in baking dish. Bake at 375 degrees (F) for 35 min until just about set. Remove from oven and top with Shredded Parmesan Cheese. Bake for an additional 5-10 minutes until cheese is melted and lightly browned. This can be made the night before and put in refrigerator, cover with plastic wrap overnight. Remove plastic and bake. I like to garnish with a tomato rose or radish mouse. When serving, I cut 3 rows of 5 when main course, 4 rows of 5 if part of a plentiful buffet.
Prepare JUNKET Danish Dessert AS PIE FILLING, according to directions on package, then let cool 15 minutes. Meanwhile, in a large bowl & with electric mixer, beat together cream cheese & sugar until smooth & creamy. To the cream cheese mixture, gradually add cooled Danish Dessert mixture, along with strawberries & lemon juice. Fold in whipped cream, then pour into a 1 1/2 quart casserole or serving bowl. Chill before serving.
Cook garlic in butter in 12 inch skillet over med. heat 30 seconds. Stir in chicken and seasoning mix. Cook until lightly browned, about 3 minutes. Stir in green onions, cook 1 minute more. Add cream, increase heat to high and boil until slightly thickened, about 2 minutes. Combine chicken mixture, pasta and parsley in serving bowl. Pass the Parmesan.
Preheat the oven to 400°F. In a large heavy pan, bring to a boil the maple syrup and the cream. Pay close attention, because it will boil over! Once a slow roll begins, continue for about 3 to 4 minutes, and remove from the heat. With an electric beater, beat the butter and the sugar together. Add the eggs and continue beating for about 2 minutes. Sift together the flour, baking powder and the salt. Add the dry ingredients into the the egg mixture, alternating with the milk. Pour the batter into a 13x9-inch pan. Pour the maple syrup/cream mix on top. Bake for 30 minutes. Enjoy with vanilla ice cream, whipped cream, or all by itself! *NOTE*: a variant that I saw on a local television cooking show called for doing all the above steps, but using single serving baking cups. Before adding anything, put in one or two frozen raspberries, then the batter, followed by the maple/cream mix. Makes an impressive and tasty quick dessert on a cold winter night for guests.
Season salmon with salt and pepper. In a large skillet, saute salmon in oil over medium-high heat; saute for about 3 minutes or until just cooked through. Transfer salmon to a plate, using a slotted spoon. Add garlic to the skillet; saute for about 30 seconds. Add mushrooms and saute about 2 more minutes. Add green onions, tomato, wine, and capers; cook until mushrooms are tender. Add linguine, dill, lemon juice and salmon. Toss to coat; season with salt and pepper to taste.
Melt butter over low heat. Add marshmallows and stir till melted. Add Rice Krispies and stir until well coated. Lightly butter or spray a 9 x 13 pan with cooking spray. Using buttered spatula or wax paper, press Rice Krispie mix into prepared pan. Cut into squares. These are best if served the same day. Enjoy! Microwave Directions: Heat butter and marshmallows on high for 3 minutes in microwave safe bowl, stirring after 2 minutes. Stir until smooth. Stir in the Rice Krispies and press into prepared pan. Microwave cooking times may vary. Note: For best results, use fresh marshmallows. Store no more than two days at room temperature in airtight container. To Freeze: Place in layers separated by wax paper in airtight container. freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving. I like to wrap 1 or several squares in plastic wrap and then freeze in Zip Lock Freezer Bags.
In a medium bowl, combine beef, pepper, and 1/4 cup Gourmet Sauce. Shape into 4 patties. Grill burgers to desired doneness. Grill pineapple rings then baste burgers and pineapple with remaining 1/4 cup sauce during last 1-2 minutes of grilling. Place cheese on burgers, top each with a slice of pineapple and serve on a bun.
Guacamole: Seed and peel avocado. In a mixing bowl coarsely mash avocado. Add medium tomato, onion, garlic powder, the Tablespoon lemon juice and salt. Cover the surface of bowl with plastic wrap and chill for up to 4 hours. Marinade: In a shallow nonmetallic dish combine oil, cilantro or parsley, lemon peel, 2 Tablespons of lemon juice, chili powder, cumin & red pepper flakes. Add chicken to marinade, turning to coat. Cover and chill about an hour. Drain chicken, reserving marinade. Grill chicken on an uncovered grill directly over medium coals for about 5 minutes. Turn chicken and brush with marinade; grill for 7-10 minutes more or until chicken is tender and no longer pink. OR, place chicken on the unheated rack of a broiler pan. Broil 5-6" from the heat for 10-12 minutes, turning and brushing with marinade once. Wrap tortillas in foil and heat on grill or in oven during the last 5 minutes of cooking the chicken. To serve, cut chicken into bite-sized strips. On each tortilla, arrange chicken strips, shredded letturce, shredded cheese, tomato and sliced olives. Roll up tortillas, tucking in sides. Serve with Guacamole, sour cream and salsa if desired.
Cut chicken into 1-inch strips. I have kept bone-in thighs whole. Heat oil in 10-inch skillet until hot. Cook chicken in oil over medium-high heat until brown on all sides. Sprinkle with remaining ingredients except sour cream. Reduce heat. Cover and simmer about 10 minutes or until chicken is done. (longer for bone-in thighs. Turn off heat. Stir in sour cream.
Make the ginger syrup: Combine sliced ginger, sugar, and 1 cup water in a small saucepan and bring to a boil over medium-high heat. Remove from heat and allow to cool to room temperature. Strain out ginger solids and discard, reserving syrup in an airtight container. Divide chopped pear between two 12 oz. tall glasses; muddle in each glass with a wooden muddler. Pour 2 oz. vodka over the pears in each glass, and fill with ice. Add 1/2 oz. ginger syrup and 1/2 oz. lemon juice to each glass, stir to combine, and finish with ginger ale to top.
Remove the cream cheese from the fridge and allow it to soften a little- to make the dip easier to mix. Finely chop the capsicum and parsley. Mix all the ingredients together. Serve with your favourite savoury biscuits.
1. Preheat the oven to warm, or preheat a warming drawer. Saute the leftover vegetables in a nonstick skillet in 2 to 3 tablespoons of water for 3 to 5 minutes to heat through. Stir occasionally, and add water as needed to prevent burning. When the veggies are heated through, remove the skillet from the heat, drain off any excess water. Transfer the veggies to a glass bowl; cover to keep warm. Wipe out the skillet, and set it aside. 2. In a separate bowl, whisk together the chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, red pepper flakes, and salt. Add the almond milk or soy milk, lemon juice, and 1/4 cup water; whisk until smooth. Stir in the spinach. 3. Warm the skillet on low-medium heat. Pour half of the batter into the skillet, and lightly spread out the edges using a silicon spatula so the omelette is 5 to 6 inches in diameter. Cook over low to medium heat until bubbles form across the entire surface of the omelette and the batter begins to firm up, about 5 to 7 minutes. 4. Arrange half of the warmed vegetables on one side of the omelette; cook for another minute. Top the vegetables with half of the chopped avocado (if using), and fold the bare side of the omelette over the filled side. Press the surface of the omelette gently with the spatula, and cook on low for another minute.
Heat a large skillet over medium heat and add the olive oil, garlic, anchovies, and crushed pepper. Saute until the anchovies dissolve into the oil and the garlic is tender. This only takes a few minutes. Add the tomatoes, olives, and capers. Simmer sauce a few minutes until slightly thickened (about 6-8 min or so) and add parsley and basil. *Note* If using fresh tomatoes simmer the sauce longer at this point until tomatoes have cooked down. Taste for salt and add a bit of fresh black pepper. Toss sauce with pasta and serve. Sprinkle cheese on top. Enjoy!
Slice sweet potato into 1/4in thick french fry slices. Toss with canola oil, sprinkle with salt and pepper. Arrange in single layer on a cookie sheet. Bake at 425F for 20-25 minutes. Meanwhile, heat butter and flour over medium heat in a saucepan. Add beef stock, whisk well, lower heat and cook for 10-15 minutes or until thickened (you can also use a can of pre-made gravy). When sweet potato fries are done, arrange them on a plate, layer with cheese, and smother with gravy Enjoy.