HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a pot about half-way full of water, heat it on high until it boils. Turn down to medium heat and add the carrots. Cook until you can just pierce it through with a fork. You want it to still have a snap when you eat it. Run cold water over them to stop them from cooking more. Combine the other ingredients to make the marinade. Use a container that has a tight lid so you can easily shake it without spraying it all over your kitchen. Marinate at least 3 to 4 hours, though they are fine for almost 2 days. Put the carrots in the container and marinade for a few hours to up to a few days. If you marinate them longer they take on more of the vinegar flavor. If the carrots are very skinny I would not marinade them for more than 1 1/2 days so they don't taste too sour. To serve heat the carrots in a 350 degree oven or on in a grill pan on a hot grill until heated through. It should take about 10 to 15 minutes. Serve in a toasted hot dog bun with your favorite toppings. They're great the southern way topped with chili and cole slaw! Prep these on a weekend and you're ready for a quick weeknight treat. You could also cook them in your slow cooker in the marinade. You will need to check on them so they do not get mushy, so it's not an overnight or all day affair. If they get mushy when you re-heat them it will make a mess. Cook until a fork just goes through the carrot, but the carrot is still slightly firm.
Warm the oil and garlic in a pan over a medium heat until the garlic begins to colour. Remove the garlic with a slotted spoon and discard. Add the tomatoes, paprika and chilies and cook for 4-6 minutes, or until the tomatoes have burst. Add the squid and cook, stirring well, for 2-3 minutes, or until the squid is just cooked through, but still tender. Add the red pepper, lime juice and parsley and season well with salt and freshly ground black pepper. Serve in small bowls with a basket of crusty bread alongside.
Brush 1 tablespoon oil on one side of tortillas. Sprinkle tortillas with 1/4 cup Parmesan cheese. Layer tortillas with deli ham. provolone cheese, salami, red peppers and mozzarella cheese. Fold in the sides of the tortillas; roll up. Place seam side down on a parchment-lined baking sheet. Brush with remaining oil; sprinkle with remaining Parmesan cheese. Bake @ 425 for 9-12 minutes or until golden brown. Serve with marinara sauce if desired.
To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool. Using the large hole of a box grater, shred the potatoes. Season the shredded potatoes with salt and pepper and form them into 6 cakes. In a large skillet; heat half the butter over medium heat. Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown. Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving). To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper. Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled. To serve and garnish; place one warm rosti potato in the center of each warmed plate. Form two slices od salmon into circular ribbons on top of each rosti. Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche. Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.
Sauce: Mix all the ingredients and cook on slow heat for 5 minutes. Then mix in the warm pasta (in the sauce): divide into two plates. Decor: Aspargus and Strawberries. Voila: Strawberry Pasta finito.
Bring broth to boil, add beans and corn, reduce heat, cover and simmer for 8-10 minutes or until vegetables are just tender. If canned vegetables used adjust time. Add sugar and pepper. Simmer until liquid is almost evaporated. Add sour cream and serve.
Place chicken in a shallow casserole dish or baking pan. Combine remaining ingredients and pour over chicken pieces. Bake uncovered in 400F oven for 50-60 minutes, basting every 15 minutes.
In a mixing bowl combine the cream cheese, powdered sugar, orange marmalade and Grand Marnier liqueur until fluffy and fold in the cool whip place into the refrigerate for two hours. Serve with the strawberries and bowl of the orange cream for a dip.
Mix all ingredients together. Chill and serve. Can be used as dip for chicken or spread for sandwiches. Also, you can mix 1/2 honey mustard with 1/2 ranch dressing and spread on chef salad.
Bring 1 3/4 c water to boil. Add rice and diced carrot. Cook according to directions on box of rice. Brown ground chicken; when almost done add minced garlic and cook until just tender. Drain excess fat if necessary. Stir in frozen peas, and sea salt. Stir in cooked rice and carrots. Mix well. Stir in olive oil.
Place cubed bread and cheese into a 9x13-inch greased pan. In bowl mix butter, milk, dry mustard, salt and pepper; add beaten eggs and pour over bread and cheese. Bake at 350° for 45 minutes. For variety, add bacon, sausage or extra cheese.
Cook fettuccine according to package directions. While fettuccine cooks, mix milk, red peppers, and Cajun seasoning in blender and mix well (I used an immersion blender in the pan for this step). Pour into fettuccine pan and heat over medium until thickened. Do not boil. Add smoked sausage and cooked fettuccine, mixing well. Add green onions last. Turn heat to low and warm through.
Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes. 	Remove chicken and pour stock into a bowl or large measuring cup. 	When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock. 	In a large skillet, cook beef over medium heat until about half done. 	Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat. 	Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock. 	Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour. 	Stir occasionally, adding stock if needed. Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.
Combine the breadcrumbs and herbs with the seasoning. Melt butter in a saucepan. Add the onion and cook for 3-4 minutes without browning. Take off the fire and mix the onion with the crumb mixture. Add in the juice and rind of the orange. Next, add the beaten egg and mix well. Tips: For mixed herbs, you can use herbs like parsley, thyme, chives and marjoram.
Preheat oven to 350°F Grease a 13x9 inch cake pan. Cake: squeeze orange; reserve juice for frosting. Grind together or finely chop in food processor orange rind and pulp, raisins and nuts. Set aside. Combine remaining cake ingredients in large mixer bowl. Beat on low speed just until blended, then on medium speed for 3 minutes. Stir in orange raisin mixture. Spread batter evenly in prepared pan. Bake for 35 to 40 minutes. Cool completely. Frosting: beat together all ingredients until smooth and creamy. Spread over cake.
Let beef roast set to room temp. Preheat oven to 500 degrees. With sharp steak knife puncture roast all over, placing slivered garlic in each puncture. Simply insert end of knife and place sliver of garlic down along blade, deep into the roast, before removing knife. Rub entire roast generously with worchestershire sauce. In roasting pan just large enough to hold roast, cover bottom with rock salt. Place roast on rock salt. Then cover roast completely with more rock salt, so that no meat is uncovered. Meat should not touch sides of roasting pan, but be completely encased in rock salt. (Note: I gently spray a slight amount of water over top of salt to enable it to"hold and set" firmly.) Place in 500 degree oven and roast for 15 minutes per pound. Remove meat from pan and place on cutting board, brushing off all rock salt, and cover with foil for 15-20 minutes before carving. Serve with favorite horseradish sauce. I prefer fresh ground horseradish from any supermarket deli. Horseradish can be made milder by mixing with mayonnaise.
Preheat oven to 350 degrees. Combine apples, sugar and oil in medium mixing bowl. Add egg; mix well. Combine dry ingredients in seperate bowl. Add apple mixture, mixing just until moist. Stir in cranberries. Sprad batter in greased loaf pan. Bake @ 350 degrees 1hour. Cool in pan 15 minutes before removing.
Preheat oven to 400°F Whisk eggs, vanilla, and sugar until well-combined. Add oats, dates, and almonds. Stir well. Add flour slowly until the mixture holds together (this may mean that you use slightly more or less flour than called for in the recipe). The consistency should be sticky to handle. Shape onto a flat tray or into a square/rectangular baking dish. Bake for 20 minutes. Allow to cool and cut into bars.
preheat oven to 325 degrees. BROWNIE LAYER. (follow directions below to make from scratch or you can choose to make box brownies -- I use Ghirardelli Triple Chocolate Brownies!). In a small bowl combine flour, baking soda and salt. Set aside. In saucepan, bring butter, sugar and water to a boil. Remove from heat. Add 1 cup chocolate chips and the vanilla, stirring until smooth. Transfer to large bowl and add eggs, beating well. Gradually blend in flour. Stir remaining 1 cup chocolate chips into mix and spread into foil lined and greased 9 x 13 pan. Bake 15 minutes. They will be a little underdone, but this is ok. MARSHMALLOW LAYER. Remove brownies from oven and cover top with mini marshmallows. Return to oven for 5 minutes. Remove from oven and allow marshmallows to solidify. BUTTERSCOTCH KRISPIE TOPPING. In saucepan over low to medium heat melt peanut butter, butter and butterscotch chips until smooth except for the nuts. When marshmallow topping has cooled, stir the cereal into the mixture and spread over the top of the marshmallow layer. Refrigerate until the topping is set. To cut you can brush a knife with oil.
Preheat oven to 400*. In large bowl, mix first 6 ingredients. In a small bowl, with wire whisk or fork, beat buttermilk, vegetable oil,vanilla, and egg until blended; stir into flour mixture just until moistened (batter will be lumpy). Fold in apples and walnuts. In cup,mix sugar and cinnamon. Spoon batter into muffin cups; sprinkle with cinnamon sugar. Bake muffins 25 minute or until they test done. Immediately remove from pan; cool on wire rack. Makes 12 muffins. **Note**. When using freshly ground flour, you generally increase the amount of flour by 1/4 cup for each cup called for in a recipe. I THINK if you are using store bought wheat flour, you can substitute cup for cup. Also, I keep a cinnamon/sugar shaker full in my kitchen and just grab that and sprinkle the tops of the muffins liberally - I think I probably end up using more than the recipe calls for -- .
Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half). Mix breadcrumbs in flat bowl with cheese and parsley. Mix flour in another flat bowl with salt, pepper and garlic powder. Beat egg and water in another flat bowl. Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere. Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.
Combine all ingredients in an airtight jar, mix thoroughly. Keep sealed until ready to use. To give as a gift, place in a pretty jar, along with some recipes. This would look nice in a basket, maybe with some measuring spoons, and ingredients for one of the recipes you give. Enjoy!
FOR CRUST: Preheat oven to 350 degrees. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns process until nuts are chopped. Add oats, process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature. FOR FILLING: Blend all ingredients in same processor unti smooth. Spread filling over warm crust;bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature. FOR TOPPING: Mix all ingredients in small bowl. Spread evernly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover;chill until cold, about 2 hours. Cut into squares. *Can be made 2 days ahead. ENJOY!
Wash and trim the sprouts and quarter lengthwise. Put the oil in a large skillet over medium high heat. Add the sprouts and cook for 3-5 minutes, until they start to brown. If they absorb all the oil, add a bit more. Add the black bean garlic sauce and stir until the brussels sprouts are coated. Add a pinch of black pepper and cook for another 30 seconds or so. Serve immediately.
-funnel sugar and yeast into the bottle. -grate 2 tbsp of ginger. -extract juice from lemon. -mix juice and ginger in a small bowl. funnel this into the bottle w/dry ingredients. -add water. fill 90% and shake until the sugar dissolves. top off the bottle, leaving 3 fingers empty. -cap tightly and keep in a warm place. wait 36-40 hours for the yeast to activate. (the bottle will most likely inflate under the pressure, so rest it on it's side). -refridgerate overnight. WARNING: open very slowly and carefully. i was careless with the first one and nearly blew my thumb off. the bottle is under a lot of pressure.
Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down. Run finger over flesh to make sure all bones have been removed. Use pliers to pull out any that remain. Squeeze juice of one lemon and white wine over fish. Lightly salt the salmon. Marinate 15 minutes. Preheat broiler. Coat the top side of the fish with thick layer of pesto. It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish. Place fish under the broiler. Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned or even blackened crust. Remove from the oven, and set aside for a few minutes. Slice remaining lemon half into thin slices. Serve with lemon slices or arrange on the whole flank for presentation. notes: the size of the salmon can be much bigger or smaller depending on your party size without having to adjust the recipe. I make my pesto a day ahead so I have very little to do the day of the dinner party. I serve it with rice Recipe #191120. Leftovers are great cold on a salad with a light vinaigrette dressing.
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken broth whisking all the time. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into osterizer (blender) and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg. This soup can be easily doubled.
In a small saucepan, melt butter over medium-low heat; as butter starts to melt, add minced garlic into the saucepan. Once butter has melted, remove from heat and pour garlic butter mixture into a low flat dish, like a soup plate or pie pan. In another low, flat dish, combine panko, parmesan, and parsley if using (some kids don't like green bits in their food, so feel free to leave out); add salt and pepper to suit your tastes. Preheat oven to 400F; have ready a baking pan that's been lightly sprayed with nonstick cooking spray. Remove chicken tenderloin from breasts and leave whole, then cut breasts crosswise into strips. Roll chicken pieces into garlic butter, then completely dredge in panko mixture; place on prepared baking pan. Should you have any panko mixture left over when you are done, sprinkle over chicken strips; should you have any melted butter left over, pour over chicken. Bake in preheated oven for 15 to 20 minutes, or until chicken is just cooked through.
Preheat oven to 200 degrees Celcius. Spray a square of baking foil with the cooking spray, and place the chicken thigh onto it. Mix together the salsa, mayonnaise, margarine, garlic and herbs to taste, and push into the 'hole' in the piece of chicken where the bone was. Spray the top of the piece of chicken and bring the foil up to form a parcel. Place on a baking tray in the oven. Cut the potato up into chips, and microwave on high for 2-3 minutes (depending on size of chips). Spray a baking tray with cooking spray, then add chips. Spray again, and toss the chips to make sure they're evenly covered. Put in oven with chicken (which should have been in for about 8-10 minutes). After about 12 minutes, toss the chips again and make sure they're cooking evenly. After they've been in the oven about 25 minutes, they should be ready (time depends on oven and how crispy you like your chips). Remove chicken parcel and chips from oven and serve, drizzling juices from the foil over the chicken. I like to serve it with steamed green beans and grilled mushrooms, but it's personal choice!
Peel, core, and dice fruit. In large bowl toss fruit with lemon juice. Sprinkle with 1/3 cup almond flour, 1/3 cup sugar, and 1 tsp cinnamon. Set aside. In separate bowl, mix together topping until crumbly (butter, brown sugar, oats, almonds, almond flour (the other 1/3 cup), and rest of cinnamon). Spoon fruit mixture into either 10 individual ramekins or into large baking dish. You do not need to grease the dish. Sprinkle topping over fruit. Bake at 375 for 40-45 minutes or until fruit is soft and topping is brown.
With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan. Make sure to completely and evenly coat the pan. Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk. Do not toss or mix. (Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.). Microwave on high for 2 1/2 minutes. Remove from microwave with oven mits and add vanilla. With a hand-held mixer, beat at medium-high speed until smooth. If desired, stir in walnuts. With a rubber spatula, turn out into previously greased cake pan and spread evenly. Chill for 1 hour or until solid. Cut into squares. Store refrigerated for up to two weeks (that is if it makes it that long!). VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs. extra powdered sugar and cook as directed. Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs. butter and cook as directed.
Melt butter in a sauce pan over medium heat along with oil, onions and garlic. Let simmer for a few minutes until onions are tender and just starting to brown. Turn heat as low as possible (or remove pan from heat) and stir in flour until you have a smooth paste. Return to a low heat and cook for a minute or two. Remove from heat and stir in the tamari, Worcester sauce, pepper and stock pot and stir until combined. If you find the mixture is too thick add a splash of cold water and continue stirring. Gradually add about a cup of water and stir until combined. Add more water (at least 1/2 a cup or more if you like thinner gravy) and return to stove over medium heat and keep stirring until warm and thick. Serve with your favourite veggie sausages and mashed potatoes and enjoy!
In a 12" skillet add sausage links, poke holes in the links with a fork or toothpick to release some grease, add 2 cups of water and cook on medium heat turning often until water is gone, about 20 minutes. continue cooking & turning until the links are browned on all sides, remove from pan & slice the links 3/4" inch and save for next step. In a 12" Skillet or dutch oven, heat 2 Tbls of oil on Medium heat. Add Potatoes and the Pre-cooked, & browned, Hot sausage slices. Mix well, flatten,add salt &pepper and cook on medium heat for about 8 minutes. add 1 tbls of oil drizzled around on top of potatoes and turn with spatula. cook for another 8 minutes or until potatoes are soft and browning. turn them again if you want to brown them more. for a few minutes. Reduce heat to medium-low. Add eggs. Cook for 3 to 4 minutes, stirring occasionally, until eggs are set. Top with Cheese, turn off heat and cover with a lid or foil for a minute or 2. so the cheese melts some. serve with a cup of OJ and Toast.
Preheat oven to 350°F. Half a cup at a time, grate in electric blender 1 cup of the oatmeal. Combine that 1 cup of oatmeal, salt and baking power in a bowl. Stir in melted butter. When butter has been absorbed, stir in hot water, 1 tsp at a time untill you've made a smooth but firm paste. Roll mixture into a ball. Place on wax paper sprinkled with 1/4 cup remaining oatmeal. Roll ball in oatmeal until completely covered. Spread another 1/4 cup oatmeal over the table and roll ball flat (to about an 8 inch circle 1/8 in thick) over the oatmeal. Cut into 8 pie shaped wedges. Place leftover 1/4 cup oatmeal on baking sheet and carefully move wedges onto sheet. Bake on middle rack for approx 15 minutes or until light brown. Turn off heat and open oven door and leave the baking sheet in for 4-5 minutes, until wedges are firm and crisp. Serve immediately.
Heat oven to 325 degrees. Prepare pastry. In small sauce pan, combine cranberry sauce, cornstarch, and sugar over medium heat until thickened and bubbly. Spoon into pastry shell. In small mixing bowl, beat the condensed milk, lemon, and egg yolk until well-blended. Spoon evenly over cranberry mixture. Bake 30 minutes, cool, then chill thoroughly before serving.
Add ingredients according to the recommendations from your bread machine's manufacturer. Use dough cycle. Remove finished dough and shape into loaf. Let rise forty minutes to one hour (until doubled). If using just starter and no yeast, rising time will vary greatly--I usually let mine rise overnight if I use just starter. Bake at 350 degrees 40 minutes. Don't preheat oven! Just stick bread dough in there and set the heat!
Wash, peel and cut the rhubarb into 1 inch pieces. Cook it with half cup water until just tender (about 5 minutes). Blend it with sugar and vanilla extract or orange zest. Set aside to cool. Melt the gelatin in a small amount of hot water, add to the blended rhubarb. Whip the cream, stir together with the blended rhubarb - gently! Refrigerate for several hours until the dessert stiffens into a creamy substance. Enjoy!