HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put a piece of plastic wrap on a flat counter. Cut mozzarella into 1/4-inch-thick slices and arrange in rows on the plastic wrap, overlapping by 1 inch. Place another sheet of plastic wrap on top, and with a rolling pin, carefully flatten the cheese into a sheet about 1/4-inch thick (you're shooting for a rectangle about 10x13 inches). Take the top sheet of plastic off, and spread the mascarpone cheese over mozzarella. Crumble Gorgonzola on top and sprinkle the basil on top. Using the plastic wrap to help you lift the cheese, carefully roll the cheese into a log. Wrap tightly in plastic wrap. Refrigerate log at least 2 hours. To serve, cut into slices about 3/4 inch thick.
Add the vinegar, water, sugar, salt (and whole peppercorns, if using) and garlic to a saucepan and stir well. Make sure the sugar is totally dissolved. Bring to a boil, remove from the heat, and add the dill. Let the pickling mixture completely cool. Add in the bay leaves. While your pickling mixture is cooling, fill a clean one-quart Mason jar with the cut cucumbers and gently pour in the cooled pickling mixture, covering the cucumbers. Cover, and let sit in the refrigerator at least overnight. Serve to your loved ones, and they will thank you. Share and Enjoy:
Slice chicken into small, thin 1 inch strips. In a large size Dutch oven or deep sauce pan, over medium heat, add the oil, chicken and 1/2 teaspoon salt. Saute chicken until it starts to brown. Set aside. In a Dutch oven or deep sauce pan, combine the water, noodles and bouillon, turn on high heat until the noodles just start to break up and soften. Add both styles of cabbage and carrots to the noodles, turn the heat down to medium-high and bring the noodle mixture to a boil for 2 minutes, uncovered. Remove from heat and stir in all 3 seasoning packets that came with the Ramen. Drain and add the pineapple, water chestnuts, the sesame oil, vinegar, soy sauce, sugar and chicken. Mix well and add green onions, mix again to completely combine. Add almonds on top or on individual servings. Serves 4 (makes 6 cups).
Combine cream cheese, sour cream, and dip mixes. Spread on shells, sprinkle with cheese, roll up. Cut into 1"pieces. Can be served with salsa.
Combine water, sugar, and cinnamon in saucepan; bring to a boil, and add cherries. Partially cover& simmer for 35 minutes for fresh cherries, or 10 minutes for canned. Remove cinnamon stick. Mix arrowroot& 2 tabl. cold water, then beat into soup. Stirring constantly, bring almost to a boil, reduce heat, and simmer for 2 minutes, until clear and slightly thickened. Add wine, and chill.
Place 2 tablespoons of melted butter in a bowl. Add ginger, eggs, milk, sesame oil and salt, whisk well. Heat a non-stick saute pan over medium heat. Dab paper towel in remaining melted butter and coat pan. Ladle a thin layer of crepe batter in pan, coating bottom evenly. Once batter begins to bubble in the middle, flip crepe and cook for 3-5 seconds on other side. Remove from pan and lay on a dry kitchen towel. Repeat process with remaining crepe batter.
In blender puree' all ingredients except 2 T. onions and the paprika until smooth. Pack in 2 small bowls. Sprinkle with paprika and onions. Cover airtight, will keep up to one week in refrigerator. Serve on crackers.
Preheat oven to 425 degrees F. Mix the flour, baking powder, sugar, salt and lemon rind in a large bowl. Beat egg in a medium sized bowl, add milk and butter. Add wet ingredients to the dry ingredients (the batter will be lumpy). Stir in the blueberries. Fill muffin pans 2/3 full and bake at 425 for 20 minutes. For the topping, combine melted butter and lemon juice. In a separate dish, measure out the sugar. Take the slightly cooled muffins and dunk top into butter mixture and then into the sugar.
Some veggies should be cooked first. Layer veggies in a loaf pan. Mix gelatin into chicken stock. Pour stock mix over veggies. Chill till set. Server over or under Red Pepper Sauce.
Fry noodles in butter until brown and crunchy. Fry hamburger, onion, corn and salt to taste. Add both to boiling water with tomato sauce and salsa in it. Boil until noodles are done to your liking. Add to bowls top with a whole bunch of cheddar cheese.
Prepare dressing with chopped shallots, Dijon, pepper and white balsamic vinegar- slowly whip in oil. Blend with fresh avocado, watercress and tarragon. Serve dressing over salad consisting of butter lettuce, vine ripened tomatoes and watercress, top with 6 each mussels or scallops sauteed with 1 tablespoon oil and stirred together with 1 cup tomatoes and 1/2 cup white wine. Garnish with fresh basil chiffonade.
Rinse cod well under cold running water. Cut into five or six pieces and place in a large bowl. Cover with cold water and refrigerate for at least 24 hours, changing the water several times, until fish is softened and there is no trace of salt. In a skillet, heat oil over medium heat. Add onions, carrots and celery and cook, stirring, until softened. Add garlic, rosemary, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add cooked beans, vegetable stock or chicken stock and white wine and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until vegetables are tender. Drain cod. In a heavy pot with a lid, bring 4 cups water to a boil. Add lemon juice and bay leaf. Add cod and cook until water almost reaches a simmer (it should not boil). Cover and remove from heat. Let fish stand for 15 minutes, until it flakes easily. Using a slotted spoon, lift out cod. Remove any skin, bones or dark pieces and flake cod into small pieces. Add cod and cream to slow cooker. Cover and cook on High for 1 hour, until mixture is hot and bubbling. Serve piping hot. Serves 6 to 8. TIP: Salt cod is easy to cook, although it requires a long period of soaking with several changes of water. Planning ahead and cooking the dried beans in conjunction with soaking the fish can make this a relatively time efficient recipe. MAKE AHEAD: You can soak and cook the beans for this recipe while the cod is de-salting. Soak the beans for at least 8 hours, then cook overnight in the slow cooker. In the morning, continue with step 2. Delicious & Dependable Slow Cooker Recipes.
Preheat oven to 350°F; oil roasting pan. Combine onion, parsley, thyme, rosemary, sage, lemon peel, garlic, and salt. Mix well. In a separate bowl, combine honey and lemon juice. Place lamb meat side up on a flat surface. Season to taste with salt and pepper. Brush with honey mixture and sprinkle with herb mixture. Roll and tie. Rub roast with honey mixture. Place roast on a roasting rack in the oiled pan in the preheated oven, allowing 20 to 25 minutes per pound for medium rare. Brush with honey mixture every 20 minutes. When all the honey mixture is used, brush with the pan drippings. Let roast stand for 5 to 10 minutes before carving. Add 1/2 cup water and deglaze pan. Thicken if desired and serve with lamb.
Cook pasta according to package directions; drain. While pasta cooks, melt the butter in a large skillet over low-med heat. Saute the onion, garlic and mushrooms for about 2 minutes. Reduce heat to low and add the blue cheese; stir until melted. Add chicken broth and lemon juice; simmer on low heat for 2 minutes. Combine cooked, drained pasta and the sauce; toss well to coat. Sprinkle with the parmesan cheese and chives and serve.
Preheat oven to 350 degrees. In medium bowl whisk together flour, baking soda, salt, lemon zest. In large bowl, using electric mixer, beat butter and sugar til light and fluffy. Add egg, vanilla and lemon juice. Beat until combined. With mixer on low, beat in flour mixture. Drop dough by heaping tbsps, 1" apart onto 2 baking sheets. Bake until edges are golden, 15-20 minutes, rotating baking sheets halfway through. Let cool 2 minutes on sheets, then transfer to wire rack to cool completely. Spread cookies with lemon glaze and let set, about 1 hour.
In a large bowl, combine panko breadcrumbs, dry dressing mix, cheese, garlic powder, salt and pepper. In another bowl, toss chicken strips with egg to coat, shaking off excess. Toss chicken strips with breadcrumb mixture, pressing crumbs into meat to adhere. Place breaded chicken on a baking sheet coated with nonstick cooking spray. Bake at 350 for 10-15 minutes or until chicken is cooked through.
Pour beer into bowl; let stand. Toast sesame seeds in a dry skillet over med heat, shaking pan gently, until fragrant and golden. In large bowl, combine flour, baking powder, sugar, salt, mustard and 1 cup cheese. Pour into beer; stir just to combine. Spread into greased 8x4 loaf pan. Sprinkle with remaining cheese and sesame seeds. Bake in a preheated oven at 350 for about 40-45 minutes, or until tester comes out clean.
Place chicken breasts between two sheets of plastic wrap and flatten to a 1/4-inch thickness with a rolling pin or mallet. Preheat broiler. Spray both sides of chicken with cooking spray then sprinkle with Cajun seasoning and garlic and rub inches. Broil (or grill) chicken breasts 5 minutes each side.
Preheat oven to 375&deg;F Spread butter all over the interior of a 9x13 inch baking dish. Peel and core apples. Cut into chunks. Add the apple chunks to the baking dish, along with the remaining ingredients. Toss to combine. Cover with aluminum foil and bake for 40-45 minutes, or until apples are tender. Uncover and mash with a potato masher while still warm.
Rinse the pork cutlets and then pat dry with paper towels. Place pork in a large heavy plastic bag (like a freezer ziploc bag) and place in a large bowl. In a mixing bowl, combine one cup of the wine, the vinegar, garlic, bay leaf, 1/2 tsp of the pimento paste, 1/4 tsp of the paprika, peppercorns, cloves and piri-piri sauce. Pour this over pork, make sure all meat is coated, and seal the bag. Refrigerate for several hours or overnight, turning bag over in bowl frequently. Bring meat to room temperature before cooking. To cook, remove pork from marinade and lightly pat pork dry with paper towels. Heat a skillet over medium-high heat and melt lard, then cook pork in batches in hot lard; if your pork is thin it will likely only take a minute per side, at the most. When all the pork has been sauteed, drain off the fat and add the remaining wine (1/4 cup), remaining pimento paste (1/4 tsp), remaining paprika (1/4 tsp) to the skillet, as well as salt and pepper to taste. Bring this to a boil, stirring the pan to get up any brown bits. Return all the pork to the skillet, reduce heat to low, and cook for about another minute.
This is best when made 8 to 10 hours ahead to let the ice melt. Start with a 1 gallon liquid insulated drink cooler. Combine all ingredients and mix well. Fill the cooler to the top with ice cubes. Shake the cooler occasionally over the next 8 to 10 hours. Serve over ice with the spiked cherries. Enjoy!
Slow cook Boston Butt and sliced Onion for 2 hrs, Crock Pot set to LOW, uninterrupted. Some people add brown sugar or other spices depending on preference. Hr 2- Hr 4: Periodically open and Scoop the broth that has been created from your meat over the top, ensuring the meat gets equal flavor and no part becomes dry/burnt. I choose to do so about every 20-30 minutes. Remove Butt, discard liquid broth. Return meat to Crock Pot and cover completely with choice of BBQ Sauce. Shop around to find what works best for you, I find that the accepted normal brands are nowhere near as flavorful as the ones that don't have tons of advertisements. Continue to cook on LOW for 2 hours. Remove meat and place on a plate or casserole dish. Using two forks, facing opposite directions, peel the meat apart into stringy sections by holding down with one fork and gently dabbing and peeling with the other. Continue until entire Butt is completely "pulled"-removing fatty deposits throughout. The result should be a beautiful dish of pulled pork. Return pulled meat to crock pot. Add more BBQ Sauce, the amount depending on your preference. Add salt/pepper prior to sauce if desired. Stir in sauce and continue to cook on LOW for another 1 hour-longer is ok also. Stir occasionally, adding sauce if needed. Remove meat, let cool for 5 minutes Serve on sandwich buns (Calise Kaiser Rolls are my personal favorite). Serve with a pickle on side and a starch. This recipe is designed for 2 people, or for 1 person to have a meal and a few more leftover sandwiches for lunch and/or dinner the next day. For larger groups, increase the ingredients as required.
Preheat oven to 325. Grease a 9x5x3 loaf pan and dust with flour. Blend the flour, baking soda, and salt; set aside. Mix the egg, sugar, and vegetable oil until combined. Add the flour mixture to the egg mixture and when blended, add the buttermilk, vanilla, and mashed bananas; mix well. Fold 1/2 cup of chopped walnuts and pour batter into prepared loaf pan. Top the batter with remaining 1/3 cup of walnuts. Bake for 45-60 minutes until a toothpick comes out clean.
Preheat oven to 300 degrees. Combine all ingredients. Drop spoonfuls of dough onto greased cookie sheet. Place thumb print into each ball to make an indent for icing being sure not to go all the way through dough. Bake 300 degrees for 20-25 minutes. Let cool. Place cookies on wax paper and prepare icing. Icing should be a thick paste. If icing is too thin add more confectioners sugar; if too thick add more water. Fill the indents in each cookie with icing. Icing will harden. Enjoy!
Melt the butter in a saucepan over medium-high heat, then sweat the onions in the butter just until translucent (no browning). Mix in the riced potatoes and chopped shrimp. Remove from the heat and season to taste with salt, white pepper and the nutmeg. Knead in the parsley, dill weed and milk until evenly distributed. Allow mixture to stand for 15 minutes for flavor to develop. During the standing time, put the breadcrumbs and the beaten egg in two separate containers for dipping. If you only use one container for all the breadcrumbs, be sure to roll all the croquettes in the breadcrumbs dry before dipping them in the egg mixture and rerolling them in the breadcrumbs to avoid clumping. If you prefer, you can divide the breadcrumbs into two dishes instead (one for pre-egg, one for post-egg). Heat the oil or shortening in a deep-fryer to 375 deg F. Form the shrimp mixture into cork-shaped croquettes. Roll the croquettes in the breadcrumbs, then dip them in the beaten egg, then roll them in the breadcrumbs again. Deep-fry croquettes in batches for about 4 minutes per batch, or until uniformly golden. Drain them on paper towels briefly before serving.
Brown Italian turkey sausage, onion, and garlic until meat is cooked through and no longer pink. Drain meat well. Add the beef broth, undrained tomatoes, carrots, celery, ketchup, and Italian Seasoning. Bring to a boil. Reduce heat and simmer for 20 minutes until vegetables are tender. Add zucchini, green pepper and (canned beans or peas, if using) and cook for 5 minutes more. Stir in tortellini and Italian parsley. Cook until tortellini is tender (5-7 minutes). Salt and pepper to taste. Serve and ENJOY!
Cook 3 servings spaghetti al dente, drain and set aside. In large skillet saute sausages until just cooked. I let them cool and peel the casings off, then cut them into 1/2 inch coins. Return sausage to the skillet and add garlic, red pepper flakes, basil, Italian seasoning, olive oil, salt and pepper, saute 2 minutes. Add mushrooms, saute 2 minutes. Add broccoli and celery, saute 2 minutes. Add onion, saute 2 minutes. Turn off burner cover and let sit until egg milk mixture is ready. Quickly beat eggs and milk together. In greased 9X13 inch glass pan layer 1/2 the vegetable meat mixture, then 1/2 the pasta, repeat. Pour the egg mixture over the whole thing and top with grated cheese. Bake at 325 until bubbly, let stand 10 min before serving.
Cream the butter and sugar to form a fondant. Add the dash of salt and whiskey to taste (NOTE: Not all bourbon is whiskey but not all whiskey is bourbon -- i.e. Scotch whiskey, Irish whiskey, Canadian whiskey, etc . Makers Mark and Jim Beam are wonderful bourbons. . I prefer Jim for this recipe. The difference is the distilling process. If you want to know more about the difference, check out the Maker's Mark website.) Mix well. Roll a tablespoon of fondant around 1 pecan half. Place on waxed paper and refrigerate 8 hours or until firm. Melt chocolate and cool until easily handled. Dip the balls, letting the excess drip off. Place back on the waxed paper. Chill 1 hour or until chocolate is set. Store in an airtight container either in a very cool place or the refrigerator.
Preheat oven to 450 degrees F, then butter a 1 1/2-quart ovenproof dish. In a bowl, combine applesauce, sugar & vanilla extract. In the prepared baking dish, lay down alternate layers of breadcrumbs & applesauce, ending with breadcrumbs. Pour melted margarine over the top & bake 25-30 minutes or until golden brown. Top with dollops of whipped cream & serve hot.
Mix the ingredients. Store in a covered container in a dry place. To make hot chocolate:. Mix 3 heaping teaspoons of mixture in a mix and add boiling water. Top with mini marshmallows if desired.
Combine parsley, lemon rind, fresh dill and garlic, cover and refrigerate for up to 3 hours. In large skillet, heat oil over medium-high heat. Cook chicken, in batches, for about 5 minutes or until browned. Remove and arrange, skin side up, in 13 x 9 inch baking dish, sprinkle with salt and pepper, set aside. Pour off all but 1 Tbsp drippings from skillet. Cook onion, red peppers and garlic over medium heat for 5 minutes or until softened. Spoon over chicken. To skillet, add tomatoes, olives, currants, lemon juice, oregano and mint, bring to boil. Reduce heat and simmer, stirring occasionally, for 15 minutes or until thickened, then pour over chicken. Bake, uncovered, in 350 F oven for 50 to 55 minutes or until juices run clear when chicken is pierced. Sprinkle with Gremolada.
Preheat oven to 400 degrees F. Either grease up your 12-tin muffin tray or line it with the paper cups. Combine all ingredients, in no particular order, into a large bowl. Try to only stir as much as you have to, 15 or 17 turns of the spoon ought to do you. Spoon mixture into muffin tins, equal amounts into each tin. Bake for 25-27 minutes. Start checking on them, however, at 20 minutes. My oven's kinda old so your muffins may come out more quickly.
Heat oven to 425°F Layer the first 5 ingredients and 2 teaspoons of the seasoning on pork loin. Roll lengthwise; tie at 1-inch intervals with cooking twine. Sprinkle with remaining seasoning, salt, and pepper. Place seam side down in pan. Cover with foil and roast for 10 minutes. Reduce the heat to 350°F and cook for 1 hour more or until thermometer inserted in meat reads 155°F.
Place potatoes in a 3-1/2 to 4 quart crock pot and sprinkle with garlic. In a medium bowl, combine the remaining ingredients and blend well. Pour into slow cooker. Cover and cook on low for 6-8 hours or until potatoes are tender and glazed, stirring once during cooking time.
Preheat oven to 425. In a roasting pan, toss vegetables with oil and vinegar. Sprinkle on the salt. Roast for 30-35 minutes (lightly browned, tender), stirring once or twice. Sprinkle with extra balsamic vinegar. Serve warm or at room temperature. ADJUST ingredients for additional servings--you won't need quite as much oil and vinegar (you don't want the vegs swimming in oil and vinegar). VARIATION: Try sweet potatoes, squash, fennel, or pumpkin.
Steam broccolini covered 3 minutes; drain. Heat olive oil in large nonstick skillet over medium high heat. Add garlic; saute 1 minutes or until garlic begins to turn golden. Add broccoli; saute 3 minutes. Remove from heat.Sprinkle with salt; toss well. Note: Broccolini is a hybrid between Chinese broccoli and regular broccoli. You may substitute regular broccoli in this recipe, if desired.
Combine all ingredients, except ketchup, in stockpot and bring to boil - cover and reduce heat, stirring occasionally until sugar is dissolved. Then add ketchup, stir and remove from heat.
Crust: Pre-Heat Oven to 350f (180c) and Oil a Large Muffin tin. In a medium bowl, mix flour, baking powder, sugar and cocoa powder. In a small bowl mix oil,maple syrup, soy milk, vanilla and salt. Pour the wet ingredients into the dry and mix well. In the Large muffin tin, spread some batter into the one muffin thingy and make a small crust. continue until all batter is used up. Bake for 10-18 minutes, than let cool. Mousse: Melt chocolate chips in microwave, In a blender, blend tofu, melted chocolate chips, soy milk and vanilla extract until smooth. Put mousse in the crusts, than let chill for 2 or more hours. Chocolate Sauce: Mix all Ingredients together in a small saucepan and bring to a boil, than take off heat and let cool down. Pour over Mousse Cakes.
Saute chicken, onion, garlic and zucchini in a large non stick fry pan until no pink remains in chicken and liquid is evaporated. Stir in tomato sauce, oregano, basil, pepper and chillies flakes. Heat, uncovered on low for 10 minutes until thickened. Remove from heat. Let stand to cool slightly; stir in cheeses. Set aside. Combine whole wheat flour, first amount of all purpose flour, baking powder and salt in a large bowl; make a well in the centre. Combine canola oil and first amount of milk in a small bowl; add all at once to the dry ingredients; stir with a fork, just until moistened. Turn out onto a lightly floured board using second amount of all purpose flour; gently knead dough 8 to 10 times. Divide dough into 8 portions; roll each out to a 6 inch circle. Place 1/3 cup filling to one side of centre, moisten edge of dough with some of the second amount of milk. Bring unfilled side of dough over filling and press edges together with fork tines to seal well. Cut slits in top with tip of a sharp knife; place on greased baking sheet. Brush with remaining milk; bake in 400F degree oven for 15 to 18 minutes until golden brown. Diabetic choices: 2 starch; 1/2 fruit & veggies; 1 1/2 protein; 1 fat & oil.
Mix together and served chilled. FOR THE VARIATION:OMIT brown mustard and relish. And ADD the Worcestershire. (probably our preferred way).
Put oil in large pan. Warm pan while dicing veggies. Dice the tomatoes, halve the green beans, slice the zucchini diagonally (makes it look fun!), and chop the garlic. Keep the pan on a medium temp, you want the juices to blend slowly. Throw the garlic and zucchini in warmed pan first, then add the rest. Throw dash of salt on the veggies to bring out the juices. The tomatoes will cook down almost completely, but the color they add is essential! Cook over medium heat until either Al Dente or soft, whatever you prefer! ENJOY!
Crust: Crush biscuits and add melted butter. Mix then press into a 20cm springform pan and refrigerate. Filling: Add beaten egg yolks to sugar salt and gelatine in a pot. Mix in the milk and blend well. Place over a low heat and stir until the gelatine is dissolved. Remove from heat and stir in instant coffee and cool. Beat cream cheese until smooth. Stir into the gelatine mixture with the vanilla. Place in fridge and stir occasionally until creamy and smooth and cooled. Beat egg whites to soft peaks, add second measure of sugar and beat until stiff. Fold into the cooled gelatine mixture. Fold in the 1/2 cup of cream that has been softly whipped and mix till smooth. Pour onto crust and refrigerate 4-8hrs or overnight. Before serving decorate with rosettes of whipped cream and sprinkle with grated chocolate.
Combine ingredients and microwave for 1 minute or until melted. Stir and drizzle or dip.
Put the cucumber, tomatoes, onions and lettuce in a bowl. Pour over the vinegar and oil. Season with salt, pepper and oregano and toss. Add feta and olives. Serve with crusty bread.
Peel & chop the bananas & dates & mix them with the creamer in a bowl or a dessert dish. Drizzle the chocolate syrup over the fruit & cream mixture & eat up!