HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine low-fat yogurt and horseradish, stirring with a whisk. Arrange 3/4 cup Grilled Flank Steak on each flatbread. Top each flatbread with 1/4 cup lettuce, 1/4 cup tomatoes, and 1/4 cup cucumber. Spoon 2 tablespoons yogurt mixture over each serving; roll up. Wrap in aluminum foil or wax paper; chill.
Preheat oven to 325 degrees. Lightly grease an 11 x 7 inch baking dish and set aside. In a large skillet over medium heat, brown the beef, stirring until it crumbles and no pink remains. With a slotted spoon, remove the ground beef from the pan and set aside to drain on paper towels. Add the onions and brown 5 minutes in the pan drippings; drain and set aside. In a large mixing bowl, combine the cornmeal, flour, and baking soda. Make a well in the center and add the eggs, buttermilk, and oil, stirring just until moistened. Add the reserved beef and onions. Stir in the peas, corn, cheese, salt, pepper, and jalapenos, mixing well. Spread into prepared pan and bake 1 hour. Serve hot.
Drain pineapple, reserving 1/4 cup syrup. Combine crushed pineapple, cabbage, carrots, celery, pecans, apples and onions with reserved syrup, set aside. In a blender combine egg yolk, lemon juice, mustard, celery salt, Worcestershire and cayenne. With blender on low setting add oil slowly until thickened. It is best to add oil a few drops at a time. Toss salad mixture with dressing. Cover; refrigerate at least 1 hour.
To make golden egg threads, heat a small nonstick frying pan over medium heat until hot. Add 2 tsps. cooking oil and 1 lightly beaten egg; tip the pan to spread the egg thinly over the bottom of the pan. Cook the egg until barely set; turn once and cook the other side about 30 seconds. Remove and let cool. Cut into thin shreds. Heat a wok over medium high heat until hot. Add the cooking oil, ginger, and garlic and stir fry for 10 seconds. Add the green onions, onion, celery, peas and carrots, shrimp, and ham and stir fry for 2 minutes. Reduce the heat to medium low. Add the wild rice, egg shreds, oyster sauce, soy sauce, sesame oil, white pepper ant the chicken broth. Toss to mix well.
Bring 1 cup water to a boil in medium saucepan. Add wild rice to pan, reduce heat, cover, and simmer 1 hour until tender. Drain any excess liquid and set rice aside. Bring 1 cup water to boil in medium saucepan. Add oats, and cook over medium-high heat 2 1/2 minutes until thick, stirring constantly. Pour oatmeal into large bowl. In small bowl, dissolve 1 tsp sugar and yeast in 1/2 cup warm water. Let stand 5 minutes. In pan with oatmeal mixture, add rice, yeast mixture, warm milk, 1/4 cup sugar, molasses and salt. Stir until blended. Add 4 1/2 cups flour to oatmeal mixture, stir until blended. Turn dough onto well floured surface and knead until smooth and elastic, (about 5 minutes). Add flour 1 tsp at a time to prevent dough sticking to hands. Dough will feel slightly tacky and sticky. Place dough in large bowl sprayed with cooking spray. Turn to coat top. Cover and leave to rise in a warm place about 1 hour or until doubled in size. Punch dough down, leat rest 5 minutes. Roll dough into a 14X7 inch rectangle on a floured surface. Roll up rectangle tightly from the short edge. Press down firmly to squeeze out air pockets. Pinch seam and ends to seal. Place roll, seam side down, in a 9X5 inch loaf pan coated with cooking spray. cover and let rise 45 minutes until doubled in size. Preheat oven to 375 degrees F. Bake 35 minutes until loaf sounds hollow when tapped. Remove loaf from pan and cool on wire rack.
Combine first 7 ingredients in a large bowl; toss. Combine sugar and remaining 4 ingredients in a small saucepan; bring to a boil over low heat, stirring until sugar dissolves. Pour hot vinegar mixture over bean mixture; stir gently. Cover and chill at least 4 hours. Serve with slotted spoon.
In a large stockpot, heat the oil over medium heat. Add the onions and carrots and saute until softened. Gradually sift in the flour, stirring thoroughly and scraping bottom of pan. Very gradually stir in the clam broth, scraping sides and bottom of pan to make sure flour is thoroughly incorporated without clumping. Stir in rice milk until mixture is smooth. Add the clams and spices, bring soup to a boil, then cover and reduce heat. Simmer for 30 minutes. Add diced potatoes, cover and simmer for an additional 30 minutes. Taste and adjust seasoning with salt and pepper. Serve with crushed Saltines.
Parboil the potatoes for 10 minutes only. Drain and toss in a mixture of 1/2 cup olive oil mixed with 6 cloves of garlic chopped. Let sit 5 minutes in oil stirring frequently. Transfer potatoes to a Med- Low heated BBQ grill. (A Grilling basket works great for this) Retain bowl and remaining oil garlic mixture. Turn potatoes frequently and cook till golden brown and crisp and done. Remove and return to bowl in which the oil/garlic was in. Add Chopped bacon, onions and Caesar salad dressing. Toss and serve immediately.
Heat oven to 400*. Melt 1/3 cup butter in a large skillet until sizzling. Add mushrooms and crushed garlic. Cook over medium-high heat, stirring occasionally for about 5 minutes, or until tender and juices have evaporated. Sprinkle lightly with salt. Sprinkle with pepper to taste (I use a good amount). Remove from heat and set aside. Place bread slices on a baking sheet and toast in oven for about 10 minutes, or until lightly browned. Scrape the remaining whole clove of garlic across the bread tops. Spread the tops with pesto, completely covering the bread. Top with mushrooms, then sprinkle on cheese. Toast another 5 minutes in the oven until cheese is melted.
Preheat oven to 350 dg. Line pie plate with crescent rolls, reserving unused dough. Saute green pepper, celery and onion in butter. Mix with remaining ingredients and salt and pepper to taste. Pour into pie shell. Piece any remaining dough over pie, then dot with butter. Bake for 40 minutes or until crust is brown.
Combined butter, sugar and water in a heavy sauce pan. Cook stirring constantly to the hard crack stage or 300 degrees. Immedieately pur into a buttered 9x13 cake pan, spreading quickly. Cool When cooled break into pieces and dip into the dipping chocolate. Place on waxed paper to set up. Sprinkle with ground nuts. When set place in an air tight container.
Preheat oven to 375 degrees. Mix the frozen blueberries, pie filling, cinnamon, lemon juice and zest in a bowl. Then pour it into the piecrust. Set aside. Mix the soften butter, sugar, and flour. Get it to a thick paste. Then add in the remaining ingredients. Mixture should be crumbly. Pile the crumb mixture on the pie. Bake in the oven for 35-45 minutes. Pie should be golden brown and bubbling.
In a large skillet, melt the butter over medium heat. Add the shallots and garlic and saute for 1 minute. Add remaining vegetables (you may want to wait until the end when you mix the veg with the sauce to add the peas if you are using frozen) and saute until crisp tender (don't over cook). Remove the veg from the skillet and set aside. Add the wine to the hot skillet and let boil until reduced by half. Add the cream and simmer until thick (about 10 minutes). Stir in the reserved veg (and the peas if you use frozen ones) and simmer until heated through. Stir in the cheese, parsley a dash of nutmeg and season with salt and pepper to taste. Pour immediately over hot, cooked pasta.
Melt chocolate chips, butterscotch chips, oleo, and peanut butter in double boiler. Add 1 cup chopped walnuts. Pour over 1 package miniature marshmallows. Place in 9x13" pan and refrigerate to cool.
Combine soft drink mix, sugar and water in a small bowl. Stir until sugar is dissolved. Pour into a squeezable bottle and pour over shaved ice. Store unused syrup in the refrigerator.
Oil or spray pan and preheat oven-top to medium high (around 8) while you mix. Combine the dry ingredients first then add vanilla, milk and eggs and wisk away. Then add melted but COOLED butter, otherwise you'll have tiny egg clumps. I usually mix even more with a handheld mixer to make sure its all mixed very well. Pour the batter as you would like a pancake but since I dont have an actual crepe maker I pour the batter and swirl the pan around so the batter becomes thinner and wider. Let sit until bottom starts to have golden brown swirlies, then you can flip (I just use a spatula to flip and to loosen the bottom after a few seconds of cooking, its never burned but it might depend on the material yours is made of). After you've made your crepe you can add whatever you like! My personal favorite is a bit of butter, strawberry preserves, caramel, whipped cream and 1 scoop of ice cream! I havent done anything with non-sweat crepes but sure will in the future -- Enjoy!
Heat hot fudge to taste. When fudge is hot, put ice cream in serving dish or bowl. Top with hot fudge. Dollop on whipped cream. Sprinkle chocolate jimmies on top. Enjoy!
Place several small plates or saucers in the freezer. Wash the citrus well under warm running water. Cut the lemons and orange in half lengthwise. Cut each half into 1/8-inch segments, lengthwise. Pluck out any exposed membrane and remove the seeds. Measure the cut citrus. You should have 2 1/2 cups, but if you have less, use the same volume of water and sugar as you have citrus. (If there are only 2 cups, for example, use 2 cups water and 2 cups sugar.) Place the citrus and the same volume of water into a large, heavy-bottomed pot. Bring to a boil over medium-high heat. Cook until the peels are very soft and fully cooked, about 20 to 30 minutes. Add the sugar to the pot, stir to combine. Turn the heat up to high and bring back to a boil. Lower the heat to medium and let the marmalade simmer until set. It should take about 20 to 30 minutes, but start checking after 15 minutes to see if it is set by spooning a little onto a chilled plate from the freezer. If it looks like jam and not runny syrup, it's ready. (If you want to use a candy thermometer, you are looking for 222 degrees.). Allow marmalade to cool to room temperature before serving. Store leftovers in the refrigerator and use within a month.
Preheat oven to 400°F. Put meat, french fried onions, and stuffing in bowl. Mix eggs, ketchup, and ranch dressing together separately (easier this way), then dump over other ingredients (meat, stuffing, onions). Mix all together. Shape into loaf (or whatever shape you want) and put on a cookie sheet. (Helps to line cookie sheet with tin foil first- easier clean up). Cover loosely with tin foil and bake 50-60 minutes. Remove foil and top with ketchup, or any topping sauce you like, for the last ten minutes. Let cool for at least 10 minutes before cutting. **I just want to note that in most ovens, the bottom of this loaf burns. I don't know why, I've tried and tried to keep it from happening to no avail. However, it doesn't matter, I just cut burnt part off, doesn't effect the rest of the loaf. Also, I don't use a loaf pan for this one, because it will be too greasy.
Preheat oven to 375F. Bend asparagus gently and allow to snap where they naturally break; discard end pieces. Lay asparagus on a roasting pan, and drizzle with oil and lightly sprinkle with salt. Roast for 20 minutes or until they are cooked through but not soft, shaking the pan mid-way through cooking. Remove from oven and allow to cool. Whisk together the rice vinegar, miso, water, sesame oil, and sugar, until sugar is dissolved and everything is thoroughly combined. Drizzle dressing over cool asparagus and allow to"marinate" at room temperature for 15-20 minutes before serving.
Heat oven to 400 degrees. Brown beef, onion, and garlic. Drain. Let it cool a bit. Stir in mozzarella cheese, cumbs, parlsey and egg. Mix well. Season with salt and pepper. Stuff cooked shells with meat mixture. Spray 13 x 9 x 2 pan with Pam. Spoon 1/4 of sauce on bottom of pan. Place shells on top of sauce, side by side. Mix wine with remaining sauce. Pour over shells. Sprinkle with parmesan cheese. Bake 20 to 30 minutes.
Stir cornstarch into water with whisk and set aside. Melt butter in medium saucepan. Slowly whisk in water and bring to a low boil for 5 minutes, stirring often. Stir in butter flavoring and serve over hot pasta.
In large sauce pan put carrots, water, chicken cube, salt and sugar. Cover and bring to boil. When starts to boil lower the heat and let it simmer until carrots is soft but still has a shape about 25min. When carrots is almost cooked make your roux. In a small sauce pan melt butter add flour and cook for 2-3min. don't let it brown. Stir with wooden spoon all the time. Slowly add this flour mixture - roux to cooked simmering carrots. Stir well. Let it cook for another 5min. Turn of the heat add vinegar it will bring out more flavor. Taste if needs more salt or sugar. Serve as a side dish with boiled potatoes or pasta and meat of your choice.
Place melon in a casserole dish. Combine all the other ingredients,mix well. pour over melon. Bake 350 for 45 minutes to 1 hour.
Chile sauce: in a large heavy saucepan, warm the oil over medium heat. sprinkle in the breadcrumbs and brown briefly. add the garlic, oregano and chile. stir in the water slowly to avoid lumps and add the vinegar and salt. bring the sauce to a boil, then reduce the heat to a simmer. cook the sauce for 20-25 minutes. set aside. (the sauce can be made ahead. will keep refrigerated for 5 days and freezes well). potatoes: heat the broiler. peel the cooked potatoes, if you wish. Slice the potatoes into thick rounds. in a large, heavy ovenproof skillet, warm the oil over medium high heat. add the onion and garlic and saute till the onion is translucent. stir in the potatoes, reduce the heat to medium, and fry until the potatoes are crisp and a little browned. (I like mine more than a little browned, but fix them the way you like.). pour the chile sauce over the potatoes and scatter the cheese over the top. place the potatoes under the broiler just long enough for the cheese to melt. serve immediately, topped with sour cream, green onions or cilantro if you wish.
Combine all ingredients in a jar with cap, shake well until all sugar or syrup has blended in with everything. Leave to cool in fridge for an hour or so before serving.
Stir 1 package of jelly powder in 1/2 cup boiling water for 2 min., until dissolved. Add enough cold water to 1/2 cup ice cubes to make up 3/4 cup. Stir into jelly powder until ice is completely melted. Whisk in 1 1/2 cups Cool Whip Topping with a wire whisk. Refrigerate approximately 1 hour, or until it is no longer liquid (more like a mousse consistency). Break up the mixture a little bit with a spatula. Gently fold in remaining 1/2 cup of Cool Whip, blending until desired consistency is reached. Frost cakes or cupcakes using a knife, spatula or piping bag - whatever you use for normally frosting cakes!
Bring a pot of water to the boil and add the pasta. While the pasta is cooking, fry the mushrooms in a little oil and water. Divide the fetta in half and crumble it into the bowls. When the pasta is cooked, toss the oregano through the mushrooms. Pull the pasta out of the water with a pasta server so it stays quite wet and distribute it between the bowls. Toss the mushrooms on top.
Heat oven to 350°F Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix pears, cranberries, granulated sugar and 3 tablespoons flour. Spoon evenly into baking dish. In medium bowl, mix crushed granola bars, 1/2 cup flour, the brown sugar and butter until crumbly. Sprinkle over pear mixture. Bake 55 to 65 minutes or until top is golden brown and fruit is tender (mixture will be bubbly). Cool slightly. Serve warm or cool with whipped cream or ice cream.
Pound flat each breast between 2 sheets of plastic wrap. Top each with ham and chicken. Moisten edges with egg to hold together. Roll breasts in flour and shake off excess. Melt butter in shallow pan. Saute fillets for 10-12 minutes. Turn and continue to saute for 5 minutes on each side. Remove and keep warm in oven. To butter in pan, add shallots, mushrooms and wine. Cook until reduced by half. Add cream and cook until fairly thick. Seaon and pour over chicken.
Can make the sauce the night or day before you make the pudding. Mix cornstarch with 1/4 cup of the milk until silky smooth. Mix all sauce ingredients in a small saucepan. Heat over medium heat, stirring constantly until starting to thicken. If the sauce does not thicken, add another small amount of cornstarch/milk and continue to cook. Do not cook til too thick as it will thicken more when cooled. Pour into a small pitcher and cool in fridge. Stir before serving to remove top skin or put saran wrap on top of sauce to lift skin. Preheat oven to 350°F. For the pudding, break the bread into small pieces. Leave that crust on! Sprinkle raisins over bread, if you are using them. Beat remaining ingredients together. Taste and adjust sugar and vanilla, if needed. Sprinkle top with cinnamon and nutmeg. Bake 1 hour or until a toothpick inserted in center comes out clean -- ie milk and egg mix is done. Serve warm with sauce.
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.). Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves. Serve over rice and garnish with green onions. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html?oc=linkback.
Place everything except bread crumbs in a food processor or blender and puree until fairly smooth. Transfer to a bowl, and add the bread crumbs. Stir until well combined. Form into patties abut 4 inches in diameter and 1/2 inch thick, using about 1/2 cup of mixture for each patty. Heat a heavy, non stick skillet and brush with oil. When pan is hot, add burgers and turn the heat down to medium, and cook for about 10 minutes on each side. Watch them carefully so they get nice and brown but don't burn. Serve burger style.
Add the sachet of jelly to the boiling water and mix well. Leave to cool for approximately 20 minutes. Finely chop the ginger and grate off the orange rind. Mix the ginger and the rind with the orange pulp (I always remove every last bit of white stuff I can find, but you can do it to your liking), the soft cheese, the yogurt and the ginger. -- You can either whisk it together for a more coarse texture, or you can fling the lot in a blender if you prefer it nice and smooth. Mix in the jelly (it'll still be very watery). Add splenda to taste (how much you need will depend on a) how sweet you like it, and b) how sweet your orange is, but 3tbsps always seems to be about right for me). Line a non-stick 8-inch cake tin with grease-proof paper and spoon the cheesecake mixture into the tin. If applicable, you can put the biscuit/cereal base on top at this point. Chill in the fridge for approximately 4 hours or until totally set. Carefully tip out upside down (so the base is now at the bottom) onto a serving plate, decorate as desired and serve!
Combine seasoning, honey and rum. Brush onto meat just before and during grilling. Make up to 1 month in advance, cover and refrigerate.
Heat oil in a medium skillet; add shrimp and saute over high heat, stirring, until pink and tender, about 3 minutes. Stir in scallion and garlic; add tomato and sprinkle with oregano. Cover and set aside. Meanwhile, cook the pasta in plenty of boiling salted water until al dente, about 10 minutes. Add 1/4 of the pasta water to the shrimp mixture. Drain pasta. Toss pasta, shrimp mixture and peas. Season with salt and pepper to taste.
In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings. Cover and cook on low for approximately 8 hours. Serve over rice (optional); sprinkle with cheese.
Heat oil in a large skillet over medium heat. Coat the pork chops with flour and place in the hot skillet. Brown about 4 minutes on each side. In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Cover chops with a layer of potato slices. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices. Pour beef broth and lemon juice over the layered pork chops. Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 160°F.
Soak the mushrooms in 1/3 cup boiling water for 15 minutes. With a slotted spoon, lift the mushrooms from the liquid and set aside. Strain the liquid through a coffee filter-lined strainer to remove the grit and set aside. Discard the tough stems from the mushrooms. Squeeze the mushrooms dry. Cut into thin slices. Pour the mushroom liquid and chicken stock into a large stockpot set over medium-high heat. Add the mushrooms, bamboo shoots, and meat. Bring the mixture to a simmer and add the tofu, vinegar, soy sauce, sesame oil and chili sauce. Taste the soup and adjust the seasonings to taste. Stir the cornstarch mixture and add it to the simmering soup. Cook for 2 minutes to thicken the soup. Drizzle in the egg while the soup is at a simmer, stirring gently. Do not boil. Serve hot, garnished with green onions. The soup can be made up to the cornstarch addition up to 1 day ahead, covered and refrigerated. To finish the soup, reheat over medium-high heat and once it reaches a simmer, resume the recipe.
Grease and flour 2 bread pans. Tap out excess. Preheat oven to 350 degrees F. Sift flour, salt, baking powder and baking soda together into a small bowl. Stir in wheat germ. Beat eggs until very frothy. Add oil, maple flavoring and both sugars and beat until very light and sugar is more or less dissolved. This takes awhile. You'll need an electric mixer. With mixer on low speed, gradually add the dry ingredients. Dust nuts lightly with flour. Add them along with the zucchini and blend gently into the batter with a rubber spatula. Pour into prepared pans. (I like the pyrex glass ones best for quick breads.) Sprinkle with sesame seeds. Bake for about 1 hour until top of the bread springs back when lightly touched. Cool on wire rack for about a half hour. When ready to remove from pans, slide a knife gently around the edges of the pans to loosen bread. Easy does it. Slide the bread out and allow to cool completely on the bread board. Cover loosely with a light towel or piece of plastic wrap to keep from drying out.
Preheat oven to 350 degrees Fahrenheit. Grease and flour an 8" or 9" cake pan. Combine the topping ingredients (1-1/2 Tablespoons sugar and 1/2 teaspoon cinnamon) in a small bowl. Set aside and reserve for sprinkling on top of batter. Combine the dry ingredients for the cake in a bowl. In a separate large mixing bowl, beat together egg, shortening and vanilla. Gradually beat in dry ingredients; then beat in sour cream or sour milk. Pour into prepared cake pan. Sprinkle the sugar/cinnamon mixture evenly over top of batter. Bake at 350 degrees Fahrenheit for 40 to 45 minutes.