HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove the skin and bones from the mackerel. Place the mackerel, butter and creme fraiche into a food processor, process until smooth. Add the lemon zest and juice, parsley, Worcestershire sauce and salt and pepper to taste. Mix well. Stir in the mushrooms and place mixture into a serving dish. Chill well. Alternatively serve in ramekins and top with melted butter. Garnish with lemon and parsley.
Heat oven to 350 deg F/180 deg Celsius. Whisk the olive oil, balsamic vinegar and sugar in a bowl. Peel the onions, then cut lengthwise into generous slivers. It does not matter if the wedges fall apart, just don't cut them too thin. Put in an ovenproof dish. Using a teaspoon, drip the oil-vinegar-sugar mixture over the sliced red onions, and sprinkle with the salt. Bake in the preheated oven for 45 minutes: the onions should be softened but not shrivelled, lightly roasted and still juicy. In the meantime, boil the eggs, not more than 10 minutes. When the onions and eggs are done, let cool to room temperature. Leave onions in their oven dish while they cool. To put together: tear up the lettuce (I used the type called "Frilly Lettuce" here) to make a thick bed. Chop the tomatoes neatly into smallish cubes, and put on top of the lettuce. Peel the eggs, cut in half, chop roughly into bite-sized pieces, and scatter over the salad. Drain and dry the feta if in brine, and crumble over the salad. Chop the olives and add. Arrange the roast onions on top, using all the bits. If there is any liquid left in the oven dish, scrape over the salad -- it's full of flavour. It's best that each person sprinkle vinaigrette dressing over when the salad is served, unless you want to toss it with the dressing yourself and mix all the ingredients. Also serve with flaky salt (I use Maldon salt) for those who want it. (I make my own vinaigrette, with apple cider vinegar. I find my own vinaigrette is "softer" on the palate and not as acidic as those we buy).
For pastry: In a large bowl, combine flour and salt; add butter and blend until mixture resembles coarse meal. Add yolk mixture and toss to incorporate liquid, adding more ice water if necessary, to form a dough. Gather into a ball, flatten slightly and chill, wrapped in wax paper, for 1 hour. Roll dough out to 1/8 inch thick round on lightly-floured surface. Fit into a 10 inch fluted tart pan with removable bottom and press it gently up sides to form an edge 1/4 inch above the rim. Prick bottom of shell lightly with fork and chill shell for 30 minutes. Line with foil and fill with pie weights or dry beans. Preheat oven to 400F and back pastry in lower third of oven for 10 minutes. Remove foil and pie weights and bake shell 8-10 minutes longer, or until it is golden. Let it cool. In boiling, salted water, boil cabbage for 5 minutes, or until it is tender. Drain and refresh, squeezing out excess liquid. In a large skillet cook cabbage in butter over low heat, stirring, for 2 minutes, or until butter is absorbed, and season to taste. Transfer to a bowl and let cool. Preheat oven to 350F and position rack in center of oven. In a small bowl whisk together the eggs, egg yolk, sour cream, salt and pepper and whisk in heavy cream. Spoon cabbage into shell and sprinkle with caraway seeds. Ladle cream mixture over it and sprinkle with cheese. Bake tart for 30 minutes or until just set. Let cool 10 minutes and remove rim. Serve warm or at room temperature.
Sprinkle steaks with lime juice then season with salt and pepper to taste. Combine beer, garlic and olive oil; pour over steaks and marinate a minimum of one hour. Heat outdoor grill or indoor grill pan over high heat until hot. Grill steaks 5 to 7 minutes, in total, for medium rare, up to 10 minutes, for well done. Steaks can be cut into serving size pieces before or after cooking.
Rinse and drain green beans;trim off and discard stem ends. Cut green beans into 2- to 3-inch lengths. In a small bowl, mix soy sauce, rice vinegar, sugar, chili flakes, and white pepper. Set a 10- to 12-inch frying pan over high heat. When pan is hot, add green beans and 1/4 cup water. Cover and cook, stirring once, until beans are bright green and slightly crunchy to bite, 3 to 4 minutes. Uncover and cook until any remaining water has evaporated. Add oil, garlic, and ginger to pan stir until green beans and garlic are slightly browned, 1to 2 minutes. Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and the sauce thickens and coats the beans, 2 to 3 minutes. Pour into serving dish. Serve hot or cold.
In a large frying pan, cook the onions & garlic in the butter & olive oil on medium heat for about 5 minutes. Stir in the tomatoes, ground beef, herbs, salt & pepper. Cook until the meat is browned thoroughly. Turn off heat & add egg yolk & Parmesan cheese, stirring to mix completely. Spread the meat in the bottom of a lightly oiled oven proof dish (a 9x13 would be perfect). Spread the potatoes on top of the meat mixture. And finish by sprinkling the grated cheese on top. Bake in 400 deg oven for 15 to 20 minutes, until the cheese is melted & the potatoes lightly browned.
Melt butter in a large skillet. Add garlic and saute for 2 minutes. Add orzo and saute for 3 minutes, stirring occasionally. Add chicken broth and water, bring to a boil. Once at a boil reduce heat to a simmer uncovered. Meanwhile core, seed and dice the tomatoes and thaw and strain the spinach. Once the liquid in the orzo begins to absorb (about 5 minutes) add the tomatoes and stir. Let this simmer for another 5 minutes then add the spinach and stir. Cook until the liquid is fully absorbed (about another 15 minutes). In a separate pan saute the shrimp and sprinkle with creole seasoning (optional, you can use whatever spice you like) until cooked. Add the cheeses and fresh basil, red pepper (optional) to the orzo and stir, then add in the shrimp and serve!
Stir all the time while cooking. Boil until thickened-then its ready to use on cakes. Real good on chocolate cakes, and can be used on other cakes. I made a pineapple upside down cake and used this icing over it. DH loved it.
Put beans in crockpot. Toss pork with chili powder, coriander and salt. Lightly brown onion and garlic with pork in ungreased skillet. Mix tomatoes into crockpot with their juice. Add meat, pepper and 2 cups water. Cover and cook 9 hours on low. Ladle over rice and garnish with cilantro.
Cook Bacon. Set aside. Shred Lettuce, grate cheese, chop onions& tomatoes. Spread ketchup in middle of wrap in a line (about 1 inch from edges). Fry egg& place in middle of wrap. Top with cheddar cheese, lettuce, bacon, onions, tomatoes. Spread sour cream in a line, sprinkle with salt& pepper, wrap& enjoy!
In large heavy deep frying pan, melt Crisco. Fry pork steak until slightly browned on each side. Set on a plate. Fry chicken thighs until slightly browned on each side. Set on a plate. Pour water in frying pan, and loosen any meat particles. Add onions, garlic, bay leaves, 1 dried red pepper,rice vinegar, soy sauce and coconut milk. Cook on low heat 15 minutes. Stir from time to time. Take out dried red pepper. Throw away. Preheat oven 325*. In baking pan with cover, add browned meat. Add with sauce. Bake 1 1/2 hours. Throw away bay leaves before serving. I like to make a platter of rice and put chicken and pork with sauce on top. I also serve lemon slices dipped in salt. Placed on the side of the platter.
Preheat oven to 400 degrees. Line 16 (2 1/2 inch) muffin cups with paper liners or spray with nonstick cooking spray. In large bowl, combine graham cracker crumbs, flour, brown sugar, baking powder and salt. In medium bowl, whisk together bananas, apple sauce, milk, egg and vanilla. Stir apple sauce mixture into flour mixture just until moistened. Fold in pecans, if desired. Spoon evenly into prepared muffin cups. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool on wire rack 10 minutes. Serve warm or cool completely.
Add splenda, lemon extract, vanilla extract and freshly grated lemon rind to ricotta cheese and mix well. Add eggs, beat well, pour into two sprayed custard cup, bake at 325 until done(about 15 minutes). Serve warm or chilled, with sugar-free whipped cream. Enjoy!
Mix sugar, flour, salt, and baking powder. Add egg and milk and mix until batter consistency. Melt butter in frying pan. Spoon a third of the batter into the pan. Fry on low heat until brown. Turn and brown the other side. Repeat twice with the remaining batter. Split bread in half and serve with plenty of butter and jam.
Boil broth, add orzo and simmer until tender; 20 minutes. (Meanwhile, cut lemons and squeeze; reserving the juice.). Whip (egg) whites until medium peaks (form), add (egg) yolks beating continuously, add (lemon) juice beating (continuously). Temper eggs with 2 cups broth, adding in constant slow stream while continuing to beat furiously so you do not curdle the eggs. Add egg mixture back to remaining broth -- When reheating, do not re-boil - heat slowly until very warm or you may curdle the eggs. Add black pepper to taste. Serve. (Optional: Garnish with thinly sliced lemon.).
1. With electric mixer, beat the creams cheese with cottage cheese at high speed. 2. Gradually beat in the sugar, then the eggs. 3. At low speed, beat in the cornstarch, flour, lemon juice and rind, and vanilla. 4. Beat in the melted butter and sour cream. 5. Pour into the the greased 9" spring-form pan. 6. Preheat oven to 325 degrees. 7. Bake for 1 hour and 10 minutes, or until form around the edges. 8. Turn off the oven and let the pan stand in the oven for two hours. 9. Remove from the oven and let it cool at least two more hours. 10. Refrigerate the cake for 3 hours.
Mix the strawberries with the cream cheese (reserving some for decoration if desired) until the berries are slightly broken up and the cheese in pinky in hue. Make up the jello according to the packet and pour over the strawberry mix. Stir well and leave until just starting to set. Whisk the egg whites until stiff peaks and fold into the strawberry mix. Spoon the mix into glasses and chill for one hour.
In a saucepan over medium-high heat, melt the butter. Whisk in the cornstarch and continue to cook for one minute. Add the stock gradually, whisking the entire time to avoid lumps. Reduce heat and cook over medium until thickened, stirring constantly. Taste test and add seasonings according to personal taste. Salt, pepper and thyme are suggested seasonings.
Pour the blueberry pie filling into baked crust; chill for 20 minutes. Beat cream cheese in mixing bowl. Add powdered sugar, beat until smooth. Fold in the whipped topping. Spread cream cheese mixture on top of the blueberry pie filling; chill another 20 minutes. Gently spread the cherry pie filling on top of the cheese mixture. Chill at least 4 hours before serving.
*Regularor Chinese long beans. **Chachoy is a moderately spicy pickled Chinese root vegetable packed in salt and chilies. It comes in cans. It should be rinsed in cold running water to remove the seasonings. Unused cha choy keeps for a long time refrigerated in a zipper bag. Deep fry the beans until they're well wrinkled, about 3- 4 minutes. Pour into a sieve to drain. Heat 1- 2 T oil in a wok. Stir in the ginger and add the pork. Stir fry until the pork is just cooked. Stir in the cha choy, then the beans to blend. Pour in the sauce and continue to stir until it dries up. Finally, stir in the scallions, vinegar and sesame oil.
First put the peanut butter in a bowl. Then add the sugar, egg and baking soda. Mix until there is no sign of sugar or baking soda. Roll up in to a little ball a little bit smaller than a ping pong. With a fork, press cookies down criss-cross fashion. Preheat oven to 250°, then let cook for 10 minutes or until the bottoms get light brown.
In a large bowl, put pinto beans and baking soda. Cover with water until water level is at least 2-3 inches higher than the beans. Let soak overnight. Drain and rinse beans. Place in crockpot and cover with water such that the water level is about 1 inch higher than the beans. Add onion, cilantro, cumin, garlic, Cajun seasoning, bacon, and boullion to crockpot. Cover crockpot and cook on low for 6-8 hours. Before serving, place approximately 1 cup of corn chips for each serving desired in an oven safe container and warm for about 5 minutes in the oven at 350 degrees. Serve beans over warm corn chips and top with desired toppings.
Place cubed pork, cubed chicken and shrimp in a large bowl, and season with salt, sugar, and soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour. Heat oil to 365°F (185°C) in a large, heavy saucepan or deep fryer. Coat the pork with cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels. Heat oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside. In a large saucepan, water, salt, sugar, apple cider vinegar, ketchup, and soy sauce. Bring to a boil, and stir in the cooked pork mixture, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in cornstarch and water to thicken. Cook until well blended.
Remove the sausage from its casing and mix all ingredients together. Put mixture into a loaf pan sprayed with Pam. Bake in 350 degree preheated oven for 1hr.10min. Remove from oven and let set for 5 minutes before removing from pan and serving.
Preheat oven to 350°. Melt butter in a large frying pan, and add sliced onions. Sauteuntil transparent. Set aside to cool. Sprinkle 1 cup of cheese in the bottom of the pie plate. Add the cooled onions. Mix together eggs, cream, salt and pepper. Pour over the onions and top with remaining cheese and chives. Bake for 40 - 50 minutes, or until mixture is set. Allow to cool slightly before serving.
Preheat the oven to 325 degrees. Lightly grease 2 9x5x2 inch pans. In a bowl combine dry ingredients. Make a well in the center and add oil, eggs, and pumpkin. Mix until just blended. Pour the batter into pans and bake at 325 for 60-65 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let stand for 15 minutes before removing from pans. Cool on a wire rack.
Preheat oven to 275 degrees. Mix cake ingredients together. Pour half of batter into a 13- by 9- by 2-inch cake pan (A glass pan is best,if possible). Sprinkle half of the cinnamon mixture over the cake. Add remaining batter and top with last of cinnamon mix. Bake 50 to 60 minutes. While cake is baking, make the frosting by combining ingredients listed above. When cake is ready, remove from oven and pour frosting ingredients over hot cake Allow cake to cool before cutting.
Whisk jam, vinegar, oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes. Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper. Top with gorgonzola and pecans.
Make starter:. Peel potatoes and thinly slice. Put potatoes in a large bowl, then pour boiling-hot water over them. Stir in cornmeal, sugar, and salt until sugar and salt are dissolved. Set bowl into a larger bowl of hot tap water (about 130°F) and let starter stand in a warm draft-free place (such as the inside of a turned-off gas oven), replacing hot water in larger bowl every 8 hours, for 24 hours. (Starter will be covered with a light, airy foam and have a pungent cheesy aroma.) Discard potatoes. Make sponge:. Add warm milk, baking soda, and flour to starter, whisking briskly until mixture is smooth. Cover bowl tightly with plastic wrap and set into a larger bowl of hot tap water (about 130°F). Let sponge rise in a warm draft-free place (such as the inside of a turned-off gas oven) until doubled in bulk, about 3 hours. (Sponge will be covered in a thick layer of cappuccino-like foam.). Make bread:. Whisk together 4 cups flour and salt in a bowl. Blend in shortening with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) lumps. Add mixture to sponge and beat with a wooden spoon until combined well. Stir in enough of remaining flour to form a soft dough (it will be sticky). Turn dough out onto a well-floured surface and knead, adding more flour as needed to keep from sticking, 2 minutes. Let dough stand 10 minutes, then knead on well-floured surface, flouring your hands as needed, until smoother (it will not feel as elastic as a traditional yeast dough), about 10 minutes more. Divide dough into thirds and place each portion into a buttered loaf pan. Cover loaves loosely with plastic wrap and let rise in a draft-free place at warm room temperature until increased in bulk by one third (it will reach almost to rim of pan), about 3 hours. Put oven rack in middle position and preheat oven to 350°F Bake until golden brown, 45 to 50 minutes. Turn loaves out onto a rack and cool completely.
Preheat oven to 450°F. Combine squash and next 6 ingredients in large roasting pan. Toss to coat. Sprinkle with salt and pepper. Roast until squash is tender and sausage heated thoroughly, stirring once, about 30 minutes. Drizzle with vinegar and serve.
Preheat oven to 375 degrees. Slice plum tomatoes into 1/4" thick slices. Arrange on lightly greased cookie sheet. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Bake for 45 minutes. When tomatoes are ready, spread pesto on pizza crust. Top with sliced bocconcini and roasted tomatoes. Bake for 7- 9 more minutes. Then, remove pizza from oven and sprinkle with chopped basil and then parmesan. Return to oven for 2-3 more minutes. (Place pizza directly on middle rack of oven for a crispy pizza; place on pizza pan for a more chewy pizza.) Serve.
Melt butter or margarine in skillet over low heat. Add combined eggs, milk, tomato and seasonings. Cook slowly stirring only occasionally until eggs are set. Add process cheese spread and cook until cheese begins to melt.
Bring a cup of water to a boil in a skillet that has a lid. Add the Brats. Don't pierce their skins. Simmer'til the water evaporates. Cut into 3/4 inch pieces. Heat olive oil in pan. Add Brats. When Brats are almost browned, add onions. Cook till they're translucent. Mix Ale and Mustard, add to skillet. Stir in Rice. Bring to a simmer. Cover, simmer 20 minutes. DON'T CHEAT! NO PEEKING! KEEP THE LID ON THE SKILLET, LET THE RICE COOK! Remove from heat, let rest 15 minutes. Fluff with a fork. Serve with a Baguette and a pint or two of ale.
In large mixing bowl, cream shortening and sugar; beat in pumpkin, eggs and milk. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture. Drop by tablespoonfuls 2-inches apart onto greased baking sheets. Bake at 375° for 10-13 minutes or until lighty browned. Remove to wire racks to cool completely. In small mixing bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator.
Cook potatoes in a large pot of boiling salted water until tender, about 12 minutes. Drain, let cool, cut into quarters& set aside. Mix 1 tbsp of the oil with salt& pepper in a small bowl and brush over salmon. Place, skin side down, on a greased grill over medium heat. Close the lid& grill, turning once, until the fish flakes easily when tested, about 8 minutes. Combine dressing ingredients in a small bowl& set aside. Heat last tbsp of oil in a large non-stick skillet over medium-high heat; stir-fry shallots, garlic, mushrooms& leeks until mushrooms are golden& leeks have softened, about 5 minutes. Add tomatoes& potatoes& heat through, about 2 minutes. Add 1/4 cup of the dressing, stirring to combine for about 3 minutes. Place mushroom mixture on a plate, top with salmon& drizzle remaining dressing.
Preheat oven to 350°F. Coat a doughnut pan with cooking spray. Combine bananas, egg, applesauce and vanilla in a large bowl. Combine flours, baking powder, cinnamon and salt in a separate bowl; stir into banana mixture. Spoon 1/3 cup batter into each cup of doughnut pan. Bake 12 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack. Prepare cream cheese glaze in a shallow bowl: Mix together cream cheese and sugar; stir in milk. Dip tops of cooled doughnuts in glaze, and set on a wire rack. Sprinkle each with 1 teaspoon walnuts. 161 calories with 1 TBS glaze and nuts.
Preheat oven to 200°F. Coat 2 large sheet pans with cooking spray or cover with parchment paper. Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form; gradually beat in sugar until mixture is very stiff and shiny. Gradually fold in cranberry sauce (you can add a few drops of red food coloring at this point, if desired) while beating for 1 minute. Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried cranberry into the top of each cookie. Bake for 2 hours. Cool completely before removing from pans. Store in airtight containers. Yields about 4 cookies per serving.
In large saucepan, heat butter over medium heat. Add sugar, raisins, cloves and cinnamon sticks. Cook, stirring, until sugar has caramelized, 5 minutes. Remove from the heat; stir in cider. Return to heat, and bring just to simmer, stirring. Remove from heat, stir in rum; ladle into cups. Garnish each drink with an apple slice and a cinnamon stick.
Preheat the oven to 350°F. Line and grease an 8" x 8" pan. Melt the margarine and chocolate together in a small bowl, stirring until completely melted. Place the melted chocolate and margarine mixture in a large bowl then the sugar and beat on medium speed for 2 minutes. Slowly mix in the beaten eggs, and beat until combined. Stir in the flour and vanilla beating just until fully mixed. Pour the batter into the prepared pan and baked in the middle of the oven for 25 - 30 minutes, or until a tester inserted in the centre comes out clean. Let cool on cooling rack, then cut into squares.
* Combine the flour, oil and salt in deep bowl; add the water gently using your fingers Knead the dough until it turns very smooth for 5 to 10 minutes. * Brush with oil, cover and set aside for half an hour. * Divide the dough into 8 large balls. On a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter. * Brush oil on one side of the sabaayad and spread evenly fold to edges in to meet center fold, fold the other edges in, you should now have a square fold, set a side. Finish until you have applied the same method to all the pieces. * Again on a floured surface roll each piece out into a circle and place it on a hot griddle over medium heat. * Fry the sabaayad one at a time with little oil, turning them once each side is golden brown. * The sabaayad will puff slightly and become crisp and brown. Drain the sabaayad on paper towels and serve warm.
In a large bowl use a whisk to combine mayo, sugar, vinegar, salt, and pepper. Add vegetables and miss thoroughly. You can substitute regular raisins for golden raisins, but the golden color is a nice contrast to the Craisins.
Crush Oreos in plastic bag. Add Cream Cheese and either knead it in the bag or mix it in a bowl. Chill the Oreo mixture in the fridge for 5 minutes to make it easier to handle. Roll hunks of mixture into a ball about 1 1/2" wide in your hands, then shape to look like a football. Pipe football "laces" on the top each truffle. Chill truffles before serving.