HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat a large skillet over medium-high heat. Cut the seitan into long, thin pieces. Ideally the slices should be roughly 1/4" thick, 3" long and 2" wide. Coat the bottom of the skillet with oil and let it get hot. Dredge half the seitan slices in flour to coat. Add to the pan and cook until lightly browed, about two minutes. Proceed to coat the other slices and repeat. Place the cooked seitan slices on a tray or plate covered with aluminum foil, to keep warm. Do not rise out the skillet or turn the heat off, as you're going to make the sauce in it. Bring a pot of water to a boil for the green beans. If there is enough oil left in the seitan pan to saute the shallots and garlic, then do so; if not, add a little oil and saute them for about 5 min, stirring often. Add the white wine to the sauce and raise the heat to bring to a rolling boil. Add the vegetable broth, salt, black pepper, and thyme. Again, bring to a rolling boil and let the sauce reduce by half; this should take about 7-10 minute. Add the capers and olives to heat through, about 3 minute At this point, add the beans to the boiling water and let them cook for 2 min, then strain. Add the parsley and lemon to the sauce and turn off the heat. To serve: Make a pile of mashed potatoes. Place the seitan over the mashed potatoes and insert the green beans around the seitan, vertically. Use a ladle to douse everything in plenty of sauce.
Preheat oven to 220C and place Lebanese bread on 2 large baking trays. Arrange potato, overlapping slightly over bread and spray with oil and then top with thyme, garlic, capers and mozzarella. Bake, swapping trays halfway through cooking for 10 to 15 minutes or until potato is tender and bases are crisp. Meanwhile, heat a non-stick frying pan over medium heat and spray with oil and cook salmon for 2 to 3 minutes each side or until fish flakes easily when tested with a fork in the thicken part and then flake into large pieces. Combines sour cream, lemon juice and horseradish cream in a bowl. Divide salmon between pizzas and top with salad leaves and drizzle with horseradish mixture.
Slice eggs in half lengthwise and remove the yolks to a bowl; set aside the whites. Mash the yolks and add in the mayonnaise, mustard, green onions, garlic and salt and mix well. Fill the egg whites with mixture and sprinkle with paprika. Refrigerate until serving.
In 1-cup glass measure or small jar, combine wasabi with water; let stand 10 minutes. Add vinegar, oil, brown sugar and sesame seeds. (This can be made ahead to allow flavors to blend.) Toss dressing with cabbage, radishes, cucumber and sunflower kernels.
Place all the ingredients in a blender and blend until a thick and frothy puree. Pour into a glass, add a straw and enjoy.
Heat half the olive oil in a large pot or stove-top safe casserole dish. Season the lamb shanks with salt and pepper, add them to the casserole and brown well. Transfer the shanks to a plate. Preheat the oven to 350°F and arrange two racks in the oven, one to hold the casserole and one to hold a baking sheet with the squash. Add the unpeeled garlic cloves, celery, carrots and onion to the casserole. Cook over moderate heat, stirring occasionally, until golden brown, about 5 minutes. Add the tomatoes and cook, stirring, for about 2 minutes. Add the wine and boil over high heat until the liquid is very syrupy, about 10 minutes. Return the shanks to the casserole and add the stock and orange zest. Bring to a simmer. Cover the casserole and braise the shanks in the oven for 2-3 hours until the meat is very tender. Turn the shanks from time to time as they cook. Meanwhile, on a large rimmed baking sheet, toss the squash with the remaining 2 Tbsp of olive oil. Season with salt and pepper and bake in the oven (along with the lamb) for about an hour, or until tender. In a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"). Set aside. Remove the shanks from the oven and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Discard the vegetable pulp. Skim the fat from the surface of the sauce. Return the sauce to the casserole, season with salt and pepper and bring to a boil over moderately high heat until the sauce thickens as much as you like. I boil it for at least 10 minutes. Add the lamb shanks and squash; simmer just until warmed through. Add the cannellini beans if using, cover and remove from heat. Let stand for a few minutes to allow for the flavors to blend. Spoon the vegetables and sauce into 2 large shallow bowls and set the lamb shanks on top. Garnish with the gremolata and serve.
Blanch asparagus tips in boiling water for 2-3 minutes; set aside. Remove beards from scallops and saute scallops in1 tablespoons of the butter until caramelized (2-3 minutes). Set aside. Heat chicken stock in a saucepan until warm. Combine olive oil and 1 tablespoons of the butter in a large heavy bottomed pot. Saute the shallots until soft. Add the rice, and cook stirring, for 2-3 minutes. Add the liquid seasoning. Continue stirring until liquid reduces by half. Gradually add the chicken stock, one ladle at a time, stirring constantly, allow the stock to be absorbed before adding more. This process should be about 20 minutes. Stir in the asparagus and scallops. Finish with the remaining 4 tablespoons butter and the cheese.
Roll the dough out as thin as it will go without it breaking. Put pizza sauce on half of the rolled out dough. Sprinkle cheese on that half only. Put whatever toppings you like on top of that. Fold over the other half of the biscuit. Cook at 375 for about 10-15 minutes.
Preheat oven to 450°F Butter 9-inch cast-iron skillet and heat over medium-high heat. Add pears to skillet and cook until uniformly golden brown, about 3 minutes per side. Pour maple syrup over pears. Transfer skillet to oven and roast pears until tender, turning and basting once, about 10 minutes. Remove skillet from oven and bring pear mixture to boil over high heat; boil until almost all juices have evaporated, about 2 minutes. Cool pears in skillet to room temperature. Reduce oven temperature to 350°F. Place eggs, half and half, and vanilla in blender and process until smooth. Add flour, 1/4 cup sugar, 3/4 teaspoon cinnamon, and pinch of salt; blend. Pour batter over pears in skillet. Bake until center is set and clafouti is puffed and golden brown at edges, about 40 minutes. Mix remaining 1 tablespoon sugar and 3/4 teaspoon cinnamon in small bowl. Sprinkle over clafouti; serve warm.
Cut 4 potatoes in half skin or no skin. Boil until potatoes are soft enough to mash. while mashing stir in half jar of sausage gravy, 1 tbs garlic powder, and 1 tbs onion powder. Set aside. Preheat oven to 350°F. Brown turkey or beef in large skillet. Stir in 1 tbs garlic, 1 tbs onion powder, taco seasoning, and season salt while meat is still raw. Add red onion and jalapeno. In a 9x9-inch casserole dish or pan spread meat mixture on bottom of pan, spread corn with chilies on top of meat. Spread potato mixture on top of corn evenly. Spread the rest of the sausage gravy on top of potatoes evenly and sprinkle with cheese. Cook for 15 minutes or until cheese is golden brown.
Place the dough hook on a Kitchenaid mixer. In the mixing bowl, dissolve the yeast in the warm water. Stir in 2 of the eggs, olive oil and honey, then add the salt. Place the bowl on the mixer, turn it on at a low speed and slowly begin adding the flour, a few tablespoons-ful at a time. Depending upon the time of year and the humidity in your kitchen, you may need to add more flour or a few more drops of water to get the right consistency. Only add a few spoons-ful at a time. The kneaded dough, when patted, should feel firm, smooth and not sticky. BE PATIENT. Knead for a while (or mix) before you decide if you need to adjust the flour or water. For all you mamas and daddies out there, the best test I was ever told when feeling the dough to see if it was ready was that when patted, it would feel like patting a baby's bottom. Once the dough is kneaded, place the ball of dough in a zip top bag that you have coated the inside with cooking spray. Place the zip top bag in a refrigerator overnight. The next day, when ready to bake, remove the dough from the fridge and let it rest on the countertop for about 45 minutes. Remove the dough from the bag, punch it down and divide into 3 ropes. Coat a baking sheet with cooking spray, then braid the challah on the baking sheet. Brush the finished challah with a mixture of one egg and a tablespoon of cold water that has been whisked together. Sprinkle with kosher salt or sesame seeds if desired. Bake at 350 degrees for 30 minutes.
Add sugar and vanilla to beaten egg whites. Fold in Ritz crackers and nuts, and pour into a 9" pie pan. Bake 30 minutes at 350*. Cool and serve with whipped cream or ice cream.
With paper towels, gently pat any excess moisture from the lamb shanks. Set aside. In a gallon-sized Ziplock or other bag, combine the flour, chili powder, coriander, ginger, cumin, salt and nutmeg. Add the lamb shanks and shake to dust the shanks in the mixture. In a large dutch oven (I use my big, round Le Cruset pot), heat the oil over medium heat. Add the dusted lamb shanks from the bag. Reserve any remaining flour/spice mixture from the bag, setting it aside. Brown the lamb on all sides for about 7 to 10 minutes, careful not to let the flour/spice mixture burn. Transfer the browned meat to a plate and set aside. Add the thinly sliced onion and celery to the dutch oven and saute for 5 to 7 minutes until the onion is golden brown. Add the reserved flour/spice mixture and cook for 1 minute, stirring continuously. Stir in the stock and yogurt until well mixed. Return the browned lamb to the dutch oven, turning the shanks so that they're covered in sauce. Add the cracked cardamom pods and saffron and bring to a gentle boil. Cover tightly with dutch oven lid and cook at medium low for 90 minutes. Add the tomatoes (and tomato sauce, if you feel the there's not enough liquid in the pot) and cook for an additional 40 to 60 minutes until the lamb is tender and falling away from the bone. Separate the meat from the bone/fat/gristle and serve with the sauce (which I prefer to put through a gravy-fat separator, first). Serve hot with rice and naan. Saag aloo or curried lentils also go well with this dish! Note: make sure your spices aren't stale or the flavorings in this dish simply won't be nearly as delicious.
Cut carrots into 1/2" angle slicesCook carrots until tender-crisp in sauce pan and drain. Mix sugar, cornstarch, salt,ginger, and orange juice together and pour over carrots. Cook for 3 to 4 minutes stirring constantly until thickened. Add 2 tablespoons butter and toss.
Dissolve 1 T honey in the warm water in a small bowl. Add yeast and let mixture stand 10 minutes. Place 6 cups flour, salt, and wheat gluten in mixer bowl. Mix on speed 2 for 15 seconds. Continue on speed 2 and gradually add yeast mixture, butter, honey and milk. Mix 1 1/2 minutes longer, scraping bowl if necessary. Continue on speed 2, add remaining flour 1/2 cup at a time, and mix about 2 minutes more, or until dough cleans side of bowl. Knead on speed 2 about 2 minutes longer after dough cleans side of bowl. Transfer to an oiled bowl, and let rise in a warm, draft free environment for 1 hour or until doubled in size. Punch down dough and divide in half. Shape dough and divide into two oiled bread pans. Cover, and let rise in a warm, draft free environment for 1 hour or until doubled in size. Bake at 400 degrees for 15 minutes, then reduce oven to 350 degrees and bake 20-30 minutes longer. Remove from oven and let cool completely on wire wracks.
Add enough water to pot to cover chicken completely. Boil chicken until it is completely done( normally takes about 45 minutes). Preheat oven to 350. In a large mixing bowl combine the cream of chicken, cream of mushroom, Rotel tomatoes and 1/2 to 3/4 a can of water. Mix well. In a 9X13 pan layer the ingredients starting with the Doritos, then the shredded chicken, cheese, and soup mixture on top. Repeat layering the ingredients in the same order until you get to the top of the pan or run out of ingredients. Place pan in the oven and bake for 20 minutes.
Preheat oven to 325. Grease a 6 cup muffin pan (see note). In a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined. measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pushing it down firmly. bake in preheated oven for 5 minutes, then remove and cool. Beat together cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in egg. Pour cream cheese mixture into muffin cups to about 3/4 full. Bake at 325 for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.
Combine first 7 ingredients in large bowl. Mix in butter and molasses, using a wooden spoon. If dough does not stick together when pinched, add water 1 tablespoon at a time to bind (dough can also be maid in an electric mixer with a dough hook. Form into three 1x3x6 inch bars. wrap with waxed paper, refrigerate until firm, about 4 hours (can be refrigerates for up to 5 days or frozen up to 2 months, thaw dough in refrigerator overnight). Preheat oven to 325 degrees. cut dough into 1/8-inch clices. Arrange on baking sheet, spacing 1/2 inch appart. Bake until darkened, 10 to 12 minutes. cool on wire rack. Store in airtight container.
Place ingredient(s) to be infused in the bottle or jar. Warm the olive oil and pour into jar. Seal and let sit for at least 2 weeks. In a hurry? Heat the olive oil with ingredient(s) to infuse over the stove or in a crock pot for 1 1/2 hours.
FOR THE TOPPING: Adjust one oven rack to the upper-middle position (about 6 inches from heat source) and the second rack to the middle position; heat the oven to 400 degrees. Pulse the bread in the workbowl of a food processor fitted with the steel blade until processed into fairly even 1/4-inch pieces about the size of Grape-Nuts cereal, about ten 1-second pulses. Spread the crumbs evenly on a rimmed baking sheet; toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4-5 minutes. Toss together the bread crumbs, parsley, salt & pepper in a small bowl and set aside. FOR THE SCROD: Increase the oven setting to broil. Melt the butter in a small skillet over medium-high heat until the foaming has subsided. Reduce the heat to medium and add the shallot and garlic and saute until slightly softened, about 1 minute. Remove the pan from the heat, add the lemon juice, parsley, salt and pepper. Swirl to incorporate. Remove the pan from the heat and set aside. Season the scrod liberally with salt and pepper. Fold the thin tailpieces in half to increase their thickness. Place the fillets in a shallow 9 by 13-inch casserole dish and pour the melted butter mixture over. Broil until the fish is completely opaque when gently flaked with a paring knife, 14 to 15 minutes. Baste the fish with the pan drippings and top with the bread crumbs. Continue broiling until the crumbs are golden brown, about 1 minute. Using a metal spatula, transfer the fish to individual plates and pour the basting juices around the edges of the fish (not on top, or the bread crumbs will become soggy). Serve immediately.
You will need 2 empty cans such as the ones in which fruit or tomato sauce come. Or you can use a mold. To prepare them, grease and flour generously. Combine dry ingredients in a medium bowl. Add buttermilk and molasses while mixing on low. Stir in raisins and mix only enough to distribute. Pour into prepared cans or mold. (Should be about 2/3 full). Cover with foil and secure with string. Place cans on a wire rack in the bottom of a large pot. Pour boiling water into the pot to reach about half way up the cans but not enough to float them. Put lid on pot and steam for 3 hours, checking water occasionally to make sure there is enough. To remove breads from cans, the bottoms of the cans can be "opened" with a can opener and the breads can then be pushed out. They come out more easily when the bread is still warm.
Roll pastry into a 10 inch-circle. Transfer to a 9 inch dark, round cake pan. Fill the center of the pastry with apple filling. Lift about 2 inches of the border over the apple filling to enclose the dough. Pleate it to make a circle. Whisk the egg and water in a small bowl. Brush the rim with eggwash and sprinkle it with sugar. Place pan in solar cooker and solar cook until the crust is golden brown (about 2 1/2 hours). Remove from solar cooker and transfer to a cooling rack. Serve warm.
In a large skillet brown beef and onion stirring occasionally until crumbly. Drain off fat. Put beef and onion into crock pot. Stir in rice mix including dry seasoning packet, water and 4 TBS of soy sauce. Cover and cook on high setting 2 hours. Stir in vegetables and mushrooms. cover and continue cooking on high about 30 minutes longer or until rice is tender and vegetables are crisp tender. Stir in remaining 1 TBS soy sauce and serve at once. Note: For more pronounce Asian flavor, stir in another tablespoon soy sauce before serving.
IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside. IF USING CANNED TOMATOES: Drain thoroughly and roughly chop. Add stock to large saucepan and bring to the simmering point. Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes. Simmer for 2 minutes. Serve at once.
Adjust one oven rack to uppermost position (about 3-inches from heat source) and second rack to upper-middle position; heat oven to 400°F. Pulse bread in workbowl of food processor fitted with steel blade until processed into fairly even 1/4 inch pieces about the size of Grape-Nut cereal (you should have about 1/3 cup), about 10 one-second pulses. Spread crumbs evenly on rimmed baking sheet; toast on lower rack, shaking pan once or twice, until golden brown and crisp, 4-5 minutes. Toss together bread crumbs, crushed potato chips, and dill in small bowl, set aside. Increase oven setting to broil. Line baking sheet with foil and place salmon on foil. Rub each fillet evenly with 1/4 teaspoons oil; sprinkle with salt and pepper. Broil salmon on upper rack until surface is spotty brown and outer 1/2 inch of thick end is opaque when gently flaked with paring knife, 7-9 minutes. Remove fish from oven, spread each fillet evenly with mustard and press bread crumb mixture onto fillets. Return to lower rack and continue broiling until crust is deep golden brown, about 1 minute longer. use spatula to transfer salmon to serving plates, leaving skin behind on foil.
Mix all ingredients in a small saucepan and heat to boiling, stirring frequently. Poke holes in your ham with a cutlery fork so the ham will absorb more of the glaze. Pour the glaze over the ham and bake at 350 degrees until done, basting at least twice during cooking. NOTE: If your ham is pre-cooked or smoked, you only need to cook long enough to re-heat it. Save the juices for any leftover ham you might have. You can freeze the ham with some of the cooking juices in ziplock bags. They re-heat wonderfully.
Place all of the ingredints in a Goverment issue 5-gallon water can. Place on top of the canvas cover on a duece and a half or 5 ton truck. Lash down tightly to avoid loosing. Allow 3 days in the hot ocean sunlight and the motion of the sea waves to bring this recipe to a most delightful disaster. Sip slowly when finished. This may be shared with swabbies. Semper Fi.
Place the dried mushrooms in a mixing bowl and add hot water to cover; let stand for 20 minutes or longer until softened. In another mixing bowl, add the pork. Drain the mushrooms, squeeze dry, chop and add to the pork. Add the water chestnuts, ginger, scallions, garlic, grated orange rind, sesame oil, wine, soy sauce, salt, and cornstarch. Mix well and shape into 8 to 12 balls; set aside. Heat the oil for deep frying and add the meat balls. Deep fry until crisp and golden on the outside; drain well. Then place the meat balls in a steamer and steam for 20 to 25 minutes and serve on a bed of hot, steamed spinach or broccoli.
Combine all 3 ingredients, mixing well. Eat on one of the above 3.
Combine first 5 ingredients in a bowl. Stir in the fruit; add sugar& flour and toss to coat. Pour into pastry shell. Cover with crumble mixture. Or cover with a full crust; trim, seal& flute edges and cut venting slits (cover edges loosely with foil). Or cover with pastry lattice (cover edges loosely with foil). Bake in lower third of a preheated 425F oven for 15 minutes; remove foil (if using), reduce heat to 350F and bake for an additional 40 to 45 minutes or until crust is golden brown. Cool on a wire rack.
Preheat oven to 350 degrees. Lightly oil a 9-by-13-inch pan. Melt butter and chocolate together in a double boiler. Set aside to cool. In a large bowl, whisk or beat the eggs with the salt until foamy. Add the sugar and vanilla and beat until well blended. Add the chocolate-butter mixture and stir until just combined. Sift flour and cocoa together. Add the flour and cocoa powder and mix until almost blended. Fold in the jalapenos, chilies and nuts. Transfer batter to the prepared pan and bake until the top forms a cracked crust and the inside looks slightly moist, 30 to 35 minutes. Allow to cool, then cut into squares and dust with powdered sugar.
Brown chops in a greased skillet over medium heat. Arrange chops in a shallow 2 quart baking dish. Pour apple juice over chops and sprinkle with raisins and salt. Cover and bake at 350 degrees for 45 minutes; turn chops. Combine brown sugar, nutmeg and cinnamon and coat apple wedges with this mixture. Arrange apples around chops. Sprinkle apples with the remaining sugar mixture and pour water over all. Cover and bake an additional 15 minutes.
Mix beaten eggs, water, salt and sugar and mix well. Add this to the flour and knead well until very smooth. Let rest for 10-15 minutes. Roll on board slightly dusted with cornstarch until very thin. With pork lard brush surface thoroughly. Start rolling tightly as jelly roll. Cut very fine around 2 mm. Set aside. On the same dough, pinch a portion and make as many as the ojadre (the rolled one) put the ojadre on top of the small ones, brush with melted lard, cover with banan leaf as thin as posible to a round form. Put 1 tbsp filling in the center, put 1 sliced of hard boiled eggs, form the empanada, as turnover, flute the edges and fry in deep hot fat until golden brown. To prepare filling: heat lard, add garlic, onions and ground pork. Cook for a while. Add diced potatoes and all the ingredients, cook until all ingredients are tender. Season to taste. Add 4 tbsp flour, stir very welll until all ingredients have blended. Let cook until ready to use.
Lightly coat the sea scallops in flour. Preheat a large skillet over medium high heat. Add oil and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan. If the pan looks a little dry, add an additional drizzle of olive oil to the pan, then add the garlic, shallots, and crushed red pepper flakes. Reduce heat, and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any bits that are stuck to the pan. Reduce wine about a minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a serving dish and top with basil and lemon zest. Serve with crusty bread to enjoy the juices.