HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse the bok choy and cut off the bottom stem part at the base of each head. Separate into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast). Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar. Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around. Now add the bok choy plus 2-3 tablespoons stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry. Now add another 2-3 tablespoons sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy. Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired. To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!
Soak plucked and cleaned goose overnight in well salted water. Rinse and dry, then stuff with 2 onions and 2 apples, both quartered. Place breast side up in open roaster pan and cover with 2 strips thick bacon. Brown in 475 degree oven until bacon is crisp. Take all fat from pan and discard. Remove bacon. Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine. Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose should be done so that meat will readily pull off carcass. Remove goose from roaster and place on warm platter. Remove and discard stuffing. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Correct seasoning if necessary. Serve with wild rice.
Wrap the beets in a large piece of aluminum foil and place on a baking sheet. Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender. When cool enough to handle, peel and slice thinly. In a small jar, shake together the vinegar, olive oil, and honey. Pouring over the beets and onions. Season with salt and pepper. The beets can be eaten warm or marinate in the refrigerator several hours or overnight. Just before serving, stir in nuts and parsley.
Toast the unpeeled garlic until soft and sweet-smelling. Remove from heat source and cool. Pull of the skins and chop roughly. Toast the chiles until skin bubbles. Remove from heat. Put in small bowl of water to rehydrate. Drain. (Use the soak water for the recipe liquid if desired.). Pulverize the oregano, pepper, cumin and close in a spice grinder or mortar. Place in a molcajete or blender. Add the chiles and garlic. Measure in the liquid and blend to a paste. If needed, add more liquid unti everything in the blender is combining but as thick as possible. Remove from blender. (I take the bottom off mine to get the paste out.)This is ready to use in a recipe at this point. Further cooking is necessary to use in canning. To use for canned chiles: Put paste in a bowl and stir in liquid until it's a pourable consistency. Heat an empty very heavy frying pan for a few minutes over medium-high heat. Film the bottom of the pan with a small amount of oil. Test temperature by dropping a little mixture into pan. If it sizzles sharply, the pan is hot enough. Pour all mixture into the pan, don't let the temperature drop. Stir constantly until the mixture has darkened and turned into a thick mass. Usually this takes about 5 minutes. Turn heat down to simmer and add liquid of your choice to the consistency you need. Simmer uncovered for another 5 minutes ro so to develop flavors. Cool and work through a food mill or push through a sieve until there are no lumps.
In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 200 degrees C for 25-30 minutes or until a toothpick inserted near the center comes out clean. Add a little course salt on top before baking and brushed with softend butter 10 mins before it was ready to come out of the oven. Cut into squares; serve warm. Even better the next day. Makes 12 servings.
Cut pickles into desired lengths, about 1 1/2 inch, restuff in pickle jar. In a saucepan heat water, sugar and vinegar until dissolved. Pour over pickles, recap and refrigerate.
Combine all ingredients until smooth except anchovies, folding in last. If using anchovy paste mix in after creaming other ingredients into mixture. Cover and refrigerate 2 hours. I have made this with dried parsley and one stalk minced green onion when I was out of dill weed with great results, and I always use light mayo & sour cream myself. Serve with raw vegetables, crackers or toasted baguette slices. Try using some different fresh vegetables like snow peas, jicama or yellow squash, for example.
Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper. Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate. Zest the lemon into long, thin strips/curls (The original recipe calls for blanching the zest for 2 minutes, but I don't.), then juice the lemon. Mix oil, lemon juice, chopped basil, salt, pepper & sugar. Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.
Cream 1/4 cupsugar, butter together, stirr in flour, 1 tsp cinnamon and oats and form into crust on greased pan, saving 40 percent of the dough for the top layer of crust. Simmer granny smith or other tart apples with lemon juice, unti mushy, allow to cool and marinate sweet baking apples with tart mixture for 4 hours. Blend remaining spices, brown sugar and rub over apples. Add apples to crusted sheet and crumble remaining dough over apples. Bake at 350 for 25 to 40 minutes, checking every 5 minutes to make sure batch is not overdone.
In a large heavy pot, melt butter and saute the garlic and onions until translucent, about 3 minutes. Add the corn kernels, chiles, and zucchini and cook for two more minutes. Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes. Add chicken broth and bring to a boil. Lower heat and simmer and additional 10 to 12 minutes. Adjust salt to taste. Serve with a tortilla squares and a spoonful of creme fraiche or heavy cream.
pesto: In a food processor, combine basil, almonds, garlic, olive oil, parmesan cheese, and salt/pepper. Mix the pesto with greek yogurt. Dice or shred the chicken and combine with pesto/yogurt mixture, oregano & onion. Spoon onto sandwich rolls and top with tomato and mozzarella. Put under broiler just long enough to melt the cheese -- 3minutes. Enjoy.
Marinate meat with seasoning; set aside. Marinate shrimp with seasoing; set aside. (there is no time listed for marinating. I just mix the marinades and meat/shrimp in the morning, put them in the fridge and take them out that evening when I'm ready to cook.). Saute all vegetables in 2 tablespoons oil over high heat in the following order: cabbage, carrots, mushrooms, yellow onion and bean sprouts. (there is no time listed - I saute the cabbage for a minute or 2, then add the carrots, etc.). Add seasoning for vegetables; toss to coat. Stir-fry pork om 2 Tablespoons oil over high heat for 2-3 minutes; add shrimp. Toss quickly for another minute. Remove from heat. In a large bowl, mix vegetables, pork and shrimp well. This is the filling for the egg rolls. To Assemble: Lay egg roll skin shiny side up. Spoon 1 1/2 Tablespoons filling in a corner in a sausage shape. (We like fat egg rolls so use more filling than this - if you do also, be aware that you will end up with less egg rolls!). Fold corner of skin over the filling until just covered. Turn again to enclose filling, forming a cylinder. Moisten left and right corners with beaten egg yolk of an egg, or paint entirely around the remaining edges. Roll into a complete cylinder shape. Press firmly to seal. To freeze: Deep fry in 375 degree oil until lightly browned, cool completely. Place in Zip-lock freezer bag; seal tightly and freeze. Thawed rolls can be reheated at 300 degrees - I'm sorry but there's not a time given! I think I usually warm them from 15 - 20 minutes, but I can't promise that's the perfect timing). To Cook and Serve: Place egg rolls in hot oil for 3-4 minutes or until golden brown and crisp.
Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper. Mix all dry ingredients into large mixing bowl. Use your hands to thoroughly mix. Mix in butter, egg and vanilla. Mix until completely blended, you will need to use your hands. Shape into balls the size of walnuts. Place on a parchment lined cookie sheets 2 inches apart. Bake for 11 to 13 minutes in preheated oven, or until edges are lightly browned. Cool 5 minutes on cookie sheet. Transfer cookies to wire racks to finish cooling.
In a medium bowl, combine cucumbers, yogurt, garlic and dill and mix well. Cover and refrigerate at least 15 minutes or up to 6 hours. Preheat gas grill to medium-high. Rub salmon with olive oil and sprinkle with salt and pepper. Oil grill and cook salmon, skin side down, 4 to 5 minutes. Use a wide spatula to flip salmon; grill until just opaque, another 4 to 5 minutes. Season cucumber salad with salt and pepper and serve alongside salmon.
Combine first 11 ingredients in a large zip-top plastic bag. Add lamb to bag; seal and marinate in refrigerator for 3 hours, turning bag occasionally. Prepare grill to medium-high heat. Remove lamb from bag, and discard marinade. Thread lamb onto 8 (10-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning occasionally. Place kebabs on a platter; sprinkle with mint. Serve with lemon wedges.
Place pork in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine honey, soy sauce, sesame oil, the chopped jalapeno peppers, the ginger, and crushed red pepper. Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator for at least 12 hours or up to 24 hours, turning bag occasionally. Preheat oven to 425 degree F. Drain pork, reserving marinade. Place pork on a rack in a roasting pan. Roast in oven for 25 to 35 minutes or until juices run clear (160 degree F), brushing once with reserved marinade after 10 minutes of roasting. Discard any remaining marinade. Remove and cover with foil; let stand for 10 minutes before slicing.
In a blender, process all ingredients until smooth. For garnish, sprinkle with ground nutmeg and cinnamon.
To Make Cups: In a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted. Using the back of a metal spoon, spread the chocolate evenly inside six 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes. To Make Mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved. Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened. Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened. Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.
Egg Rolls:. 4 cups vegetable oil. 3 eggs. 3 tablespoons milk. 12 egg roll wrappers. For the pork: Preheat the oven to 300 degrees F. Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool. For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan. In a shallow bowl, beat the eggs and milk together and set aside. With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash. Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired.
Preheat oven to 300 F and spray and flour 6 mini bundt tins. If you don't have mini tins, you can use a big one (4-5 cups) too. Cream together butter and sugar until pale and fluffy. Stir in honey and zest, add eggs one at a time. Mix well. In a separate bowl, mix together yoghurt, orange juice, grated ginger and vanilla. Stir into the egg mixture. Sift in dry ingredients (flour, baking powder, ground ginger, matcha powder and salt). Gently fold in the poppy seeds. Spoon evenly into the prepared pans, they don't rise much so you can fill to the top. Bake for 25 to 35 minutes (add 10 if using a big tin), they are done when a tester inserted in the middle comes out clean. Allow to stand for 15 minutes, then take out of the tins and let cool on a wire rack. Glaze: In a pan on low heat, add butter. Stir until melted and then add icing sugar. Add 1 tbsp of water and stir until it has a glaze consistency, add more water in drops if needed. If it becomes too thin, add more sugar. Pour over the mini bundts and let set, which happens really quickly. The purpose is to just glaze them, it's not icing.
Brown ground meat and sausages. Drain and lightly rinse. Add vegetables and seasonings to pan and cook 10 minutes with meats. Add gravy, water, and mushrooms. Bring to a boil. Simmer for 15 minutes. Add rice, bring to boil for a few minutes. Put in pan and cover with foil. Bake in 350 for 45 minutes.
Slice mushrooms in half. Heat a large frying pan on medium heat. Add butter and let melt. Add mushrooms and saute well. Add Worcestershire sauce and stir well. Saute 5-10 minutes. Be sure not to over cook.
SautA sausage, oregano and basil in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolks. Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.). Preheat oven to 350A°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Pour 4 tablespoons of the dressing over chicken in resealable plastic bag and seal. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes to marinate. While chicken is marinating, combine tomatoes, cheese, basil and remaining 2 tablespoons of dressing. Remove chicken from marinade bag and place in baking dish. Bake at 350 degrees for 10 minutes. Spoon tomato mixture over chicken breasts and bake an additional ten minutes.
Mix the bread crumbs, garlic, Pecorino Romano cheese, parsley and eggs. Set aside. Pound the flank steak until it is 1/4 inch thick (or ask your butcher to prepare it for you!). Flatten stuffing onto the middle of the steak from end to end. Lay the whole hard boiled eggs over the stuffing, roll up the steak like a salami and secure with string. Set aside. In a large pan, bring the Marinara Sauce to a boil, lower the heat, and add the braciola covering it in sauce. Cook with lid on for 1 hour or until the sauce is thick, stirring regularly. Remove the braciola and set aside. Add the cream to the sauce and keep warm over very low heat. Cook pasta until al dente, drain and toss with the sauce. Place pasta on a large platter. Remove the string from the braciola. Slice braciola into 1-inch thick pieces arrange over pasta and serve. *Alton Brown browns the rolls and then places in hot marinara in a foil tented baking dish at 350 degrees for 45 minutes.
In a large enameled cast-iron casserole or soup pot, heat the oil. Season the chuck with salt and pepper. Add half of the chuck and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Repeat with the remaining chuck. Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the diced chuck. Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes. Add the garlic and cook for 2 minutes. Stir in the chili powder, paprika, cumin and the chuck, sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute. Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour. Stir in the beans and simmer uncovered until thickened, about 15 minutes. Season with salt if desired. Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.
Coat a large griddle, outdoor grill rack or stovetop grill pan with cooking spray and preheat to medium-high. In a large bowl, combine beef, Worcestershire sauce, garlic, salt and pepper. Mix well and shape mixture into 4 patties, about 1-inch thick each. Place burgers on hot griddle or grill and cook 5 minutes per side for medium (or longer until desired doneness). Serve burgers on buns with your favorite 0 POINTS value toppings.
Pre-heat oven to 200C, grease a large casserole dish. Peel and slice potatoes using a mandolin into a bowl of water.Layer potatoes on the bottom of the casserole dish until covered and add 1/3 of the cheese and 1/3 of the cream. Sprinkle bacon across the top. Add a second layer of potato, cheese, cream and bacon. Repeat until casserole dish is full to the top. Sprinkle cheese on top and add salt and pepper to taste, sprinkle the paprika across the top. Cook for 30-45 minutes or until potatoes are cooked through and top is golden brown. Serve hot.
Bring the butter, sugar, buttermilk and Karo syrup to a boil in large pan. Remove from heat and stir. Then add the baking soda and vanilla. Mixture will fizz to twice the size. Let set, stirring occasionally. Serve while hot.
Whisk eggs, water& seasonings in a medium bowl. Heat oil in an 8 inch non-stick skillet over medium high heat. Pour egg mixture into skillet. As mixture begins to set, use a turner to gently push cooked portions toward the center. Tilt skillet to allow uncooked portions to flow into empty spaces. When egg is almost cooked but still looks moist, spread sauce over the top. Sprinkle with toppings& cheese. TO MELT CHEESE: If the skillet is ovenproof, place under a preheated broiler for 1- 2 minutes (watch closely!) If the skillet is not ovenproof, place lid on skillet& cook for 1- 2 minutes.
Combine all ingredients in bowl. Stir until blended. Cover and refrigerate 1 hour to blend flavors. (This recipe may be prepared up to 3 hours ahead of time).
BBQ Sauce: In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside. Pulled Pork: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill about 4 hours or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1/2 hours. Remove meat from grill; cover with foil and let stand for 20-30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side. * Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.
One 1 tortilla spread refried beans, sprinkle cheese, bacon and add hot sauce. Microwave for 1 minute or until cheese is melted. Add sour cream, and wrap burrito style. Serve immediately.
Precook piecrust in preheated 350-degree oven (prevents soggy crust). In a large skillet, fry the bacon pieces until they are crisp. Set bacon aside to drain on paper towel, but do not discard bacon drippings. Saute the onions, zucchini and peppers in the bacon drippings. Drain the vegetables well and put them in the precooked crust followed by cheese. Blend eggs, mustard, flour, and evaporated milk and pour the mixture into piecrust over other ingredients. Bake at 350 degrees for 50 minutes. After about 35 minutes of baking time, spread the cooked bacon pieces over the pie and sprinkle some more shredded cheese on top. Pie is cooked when knife comes out clean when inserted in pie. Let set for 5 minutes or so before cutting. Garnish as desired and serve hot, warm, or cold.
Blend all ingredients together in a mixing bowl. Serve w/corn on the cob, fish, boiled or baked potatoes & bread or rolls. NOTE: Serving size has been estimated, but will very according to use.
Heat olive oil in pot on medium heat and clarify the onions. Put in the rest of ingredients, stir and bring to a boil. Reduce the heat and cook for 30 minutes, stirring occasionally. Remove parmesan rind and bay leaf. Add salt and pepper to taste and serve.
Wash and separate cauliflower into florets and cook in a large saucepan in boiling water until tender, about 15 minutes. Drain and arrange in a 9 x 13-inch baking pan. Preheat oven to 300°F. In a saucepan, melt butter; add flour and stir over high heat until browned slightly. Add milk and cook, stirring, until thickened. Add cheese; cook until cheese is melted. Slightly beat eggs in small bowl. Whisk in 1/2 cup of the hot cheese sauce into eggs, to temper. Whisk egg mixture gradually into the remaining cheese sauce. Season to taste with salt and pepper. Pour over cauliflower and sprinkle with paprika. Bake for 15 minutes, until bubbly.
Cook potatoes, in boiling water and 1 teaspoon salt, until tender, about 35 minutes. Drain potatoes, then peel and dice or partially mash. Fry bacon in a skillet until crisp; add onions and saute until softened, but not browned. In a bowl, combine cornstarch or flour, sugar, 1 teaspoon salt and pepper; stir in the vinegar and water until smooth. Add mixture to bacon and simmer and stir until thickened. Pour the hot dressing over the potatoes and add 1/4 cup minced onion, parsley, celery seeds, and radishes; lightly toss. Garnish with celery leaves.
Combine first 9 ingriedients and chill. For the chips. Preheat oven to 375combien soy sauce, sugar, garlic salt and oil in a small bowl. cut each wrapper diagonally in halfplace on lightly greased cookie sheet. brush soy sauce mixture on both sidesbake 4-6 minutes until lightly browned.