HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the chicken, liquid, and veggies in the crock pot. Mix in one of the additions. Cook on high for 4 hours or low for 6 hours.
Season the meat with the salt, pepper and vinegar. Heat two tbsp of the oil in a pan and fry the meat for 4 minutes. Add the onions, mint leaves chillies and celery, cook till the onions has softened, do not brown the onion. Remove from the heat and add the mashed potato, mix well. Allow the mixture to cool. Take the mixture and form into balls the size of golf balls. Dip them into the beaten eggs and then into the breadcrumbs. Heat the remaining oil and deep fry the balls till golden. Drain them on kitchen paper to remove any excess oil. If you have any of the beaten eggs left pour them into the hot oil for 1 min and use to garnish the dish.
Grease a pizza pan or pie pan with nonstick cooking spray. Press cookie dough evenly on bottom of pan to form a crust. Bake 16 to 20 minutes on 350 degrees until golden brown. Allow to cool completely, about 20 minutes. In a bowl, combine cream cheese, sugar and vanilla. Whisk until well combined and smooth. Spread cream cheese mixture over cooled crust. Arrange fruit over cream cheese. Stir jelly until smooth. Brush jelly over fruit. Keep refrigerated until served. To serve, cut into wedges.
Add the chopped cucumber to a medium bowl. Add the mango and avocado to the bowl. Add the minced jalapeno and minced cilantro. Add the lime zest and the juice of the lime. Add the sesame seeds and the sesame oil. Dice the salmon (make sure you remove the skin and bones first!). . Mix everything together until well combined. Transfer into a serving bowl and refrigerate until ready to serve (up to a couple of hours.). Serve with rice crackers or cucumber slices.
Rinse beans and soak beans overnight or at least 4 hours with as much water to cover them entirely as they expand. To serve this rich stew as a first-course soup, cut cabbages into wedges and as thinly as possible. All vegetables and meats are cut into cubes or diced and add more liquid. Use only half of the pork shoulder. Trim off excess fat from pork shoulder. Tie the shoulder into an oval and put it in a large pot, ideally just wide enough to hold the shoulder with the shoulder bone if there was one. Add garlic, bouquet garni, juniper berries. Pour in enough cold water to cover and bring to a gentle simmer. Cut the rind off the bacon and add to liquid with pork shoulder. Simmer very gently uncovered, using ladle to skim off fat and froth. Cut cabbage into 10 wedges. Remove strip of core at inner edges. When the shoulder has cooked for 1 17" hours, add the beans. Simmer for 30 minutes more and nestle in the cabbage wedges, sausage, and the rest of the vegetables. Simmer for one hour more. The pork cooks for a total of 3 hours. Strain contents of pot and set over a bowl or clean pot. Discard bouquet garni and shoulder bone. Skim off a bit of the fat. Season the broth to taste with salt. Slice the meats. Serve broth and vegetables in bowls, each with a slice of toast at the bottom of each bowl and the meats placed on top.
Preheat oven to 350 degrees. Lightly spray a deep 13" x 9" baking dish with nonstick cooking spray. In a large bowl, mix all ingredients together until well-blended. Pour into prepared baking dish. Bake, uncovered at 350 for 55-60 minutes.
In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside. Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the egg will scramble). Remove pan from heat and pour the hot custard through a strainer into a large clean bowl. Let the custard cool slightly, then stir in the lemon zest and cream. Cover and refrigerate until cold or overnight. Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours. *White Chocolate Cheesecake Ice Cream: omit the lemon zest; add 1/2 cup melted white chocolate to the custard along with the vanilla; proceed as directed. *Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.
Mix spinach, garlic, green onions, cream cheese, and monterey jack cheese in large bowl. Place approximately 3 tbsp of spinach mixture into the center of each tortilla and roll them up. Place filled tortillas side by side seam side down in casserole dish. Bake at 350 degrees for approximately 30 minutes. Meanwhile mix enchilada sauce and sour cream in small saucepan simmer over low to medium heat stirring frequently. Cover with Shredded Pepper Jack cheese and return to oven until cheese is melted and bubbly. Remove enchiladas from oven and cover with sauce mixture serve immediately.
Preheat the broiler. Place the onion, bell peppers and garlic cloves on a baking sheet. Broil 3 inches from heat for 7 minutes or until blackened, turning frequently. Transfer to a paper bag, close tightly and let stand 15 minutes or until soft. Scrape off outside skins. Chop the onion and garlic; seed and chop the peppers. (You will have about 2 cups of vegetables). Preheat oven to 350 and spray a 13x9x3" baking dish with nonstick cooking spray. In a large bowl, mix the beef, veal, vegetables, egg, chili sauce, bread crumbs, 1/2 cup of the cheese and the black pepper. Mix with your hand until well combined. Transfer to the baking dish and pat into a 12x7" loaf, mounding it slightly in the center. In a small bowl, with an electric mixer set on med.-high, whip the hot potatoes with the remaining 1 cup of cheese, the chives and the butter until fluffy. Pipe or spoon on top and sides of the loaf. Bake for 1 hour or until a meat thermometer inserted into the center of the meat loaf registers 145. Let stand for 10 minutes before serving.
Spray the bottoms and sides of eight muffin pans for Yorkshire pudding and set aside . Preheat oven to 400°F. In a bowl with a wire whisk, mix the eggs, milk and oil together. Then add the flour, basil, oregano, parsley and garlic powder, mix until well blended. Stir in the pepperoni. Fill the prepared pan, half full of batter. Bake in a 400°F oven for 20 minutes. Remove from oven and sprinkle the cheese onto of the popovers and return to the oven for 5 more minutes. Remove from pan and serve immediately. *Please Note*. I have added more pepperoni on Nimz's suggestion. It tastes even better.
In a medium saucepan, stir rhubarb, sugar and lemon juice over medium heat until sugar dissolves. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until rhubarb breaks down completely, about 6 minutes. Strain through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids. Cover and refrigerate until cold, at least 2 hours and up to 1 day. Divide syrup amount 8 glasses. Top with seltzer or Cava wine. Garnish with lemon and grapefruit slices. Serve immediately.
Cover salt cod with water and soak overnight. Drain, cover with fresh water and bring to simmer point. Drain, taste for saltiness and simmer again if necessary. When enough salt has been removed, drain and remove skin and bones from fish. Flake fish and place in 1 1/2 to 2 qt casserole. Fry bacon until crisp. Remove with slotted spoon and set aside. Fry onion, green pepper and tomatoes 3 to 4 minutes. Pour half the vegetables over the cod, combining gently with fork. Add scrambled eggs in one layer and top with remaining vegetables. Crumble bacon over casserole and sprinkle with black pepper. Bake uncovered at 350F for about 20 minutes.
Cook the onion with butter in a large skillet under medium-high heat until soft, not brown. Add the leeks and potatoes. Season with salt, pepper and nutmeg. Add the wine and beef stock, cover and simmer for 25 minutes until the potatoes are lightly cooked. Meanwhile, pre-boil the sausages in a pot containing just enough water to cover the sausages. Cook until the sausages are two-thirds done, between 15 and 30 minutes depending on the size of the sausages. Drain the leek/potato mixture and simmer for 5 more minutes. Don't drain completely if you want to keep some of the wine taste. Add the cream to the drained potatoes and leeks and stir. Lay the pre-boiled sausages on top. Cover and simmer for a further 3-4 minutes. Sprinkle with chopped parsley and serve.
combine water and preserves, bring to a boil, cook 2 minutes until preserves are melted. remove from heat, stir in basil and lemon juice. pour into a freezer can or an ice cream maker according to manufacturer's directions. spoon into a container and freeze 1 hour until firm.
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda and salt in a small bowl and mix well. Set aside. Cream together the brown sugar and butter until well combined. Add the eggs one at a time, beating well after each. Mix in the molasses, milk and vanilla. Take one cup of the rolled oats and grind them in a blender or food processor until it is the consistency of coarse flour. Add the ground oats and the remaining cup of rolled oats to the butter mixture and mix well. Now add the flour mixture and mix until combined. Stir in the chocolate chips until evenly distributed throughout the dough. Using a 1/4 cup scoop (my standard size ice cream scoop works well for this) or a measuring cup, scoop the dough onto ungreased cookie sheets 3 inches apart. Bake for 12-13 minutes until the edges are just starting to brown. Remove from oven and cool two minutes on cookie sheets. Remove from cookie sheets to cool completely on racks.
Soak the ears of corn in cold water for at least 30 minutes. If necessary, use a weight to keep the ears of corn submerged in the water. Drain. While the corn is soaking, make the butter: Mix together the paprika and next 5 ingredients; add in the butter and mash it with the back of a fork, then stir to distribute the seasonings throughout. Pull back the husks on each ear of corn, leaving them attached at the stem. Remove and discard the corn silk. Spread about 1 tablespoon of the seasoned butter evenly over the kernels of each ear of corn. Fold the husks back over the kernels and use a string or thin strip of husk to tie them at the top. Grill the corn over direct medium heat for about 25-30 minutes or until the kernels are tender (turn 3 or 4 times during gilling time). Don't worry if the husks brown or burn. Take corn from the grill. When cool enough to handle, carefully pull the husks back and cut them off with a knife. Serve warm.
Butter all the bread slices on one side only. Put them all, buttered side down, on a cutting board. Spread four of the slices with a thin layer of jam (about 2 teaspoons per slice). Spread the cheese on the other four slices. Pair the jam slices with the cheese slices. Heat a large nonstick pan or griddle over medium-high heat for 2 minutes. Put as many sandwiches as will fit in the pan or on the-griddle without crowding, cover and cook until the cheese has just begun to melt and the bread is golden brown, about 2 minutes. Remove the lid and turn the sandwiches, pressing each one firmly with a spatula to flatten it slightly. Cook the sandwiches uncovered until the bottom is golden brown, about 1 minute. Turn them once more and press with the spatula again to recrisp the bread, about 30 seconds. Cut the sandwiches in halves or quarters and serve immediately.
In microwave, heat cider to 110-120°. In bread machine pan place warmed cider, brown sugar and yeast. Allow yeast to bubble for 10 minutes. Add applesauce, butter, salt, spice and oats to pan. Add flour last. Set machine to dough cycle and after it runs through, remove dough and form into a loaf. Place in greased loaf pan and turn to coat. Cover with plastic and a towel and let rise in a warm place till doubled, about an hour. Bake 350° for 25-30 minutes till golden and hollow sounding. Cool in pan for 10 minutes and remove.
Trim excess fat and silver skin from lamb leg. Make crisscross cut in both sides of leg, about 1/2 inch deep. Mix all other ingredients, except lemons, together and allow wet ingredients to partially hydrate dried herbs for 15 minutes. Place lamb in roasting pan and rub marinade all over lamb on both sides, making sure to get lots into the cuts. Squeeze lemons gently over lamb. Cut up potatoes and onions if desired and place around roast, along with lemons. Cover and roast at 300 degrees until internal temperature reaches 170. degrees, approximately 30 minutes per pound. Remove cover and roast at 425 degrees until skin is browned.
Preheat oven to 350 degrees. Grease muffin tins. 1. In a large bowl, combine flour, sugar, baking powder and salt. 2. In another bowl, beat together oil, milk and eggs. 3. Add liqid mixture to dry ingredients and blen just enough for a lumpy batter. 4. Spoon into muffin tin and fill each to 3/4 ful. 5. Bake for 20 minutes or until a toothpick inserted in the center of a muffin. comes out clean.
De-seed dried chilis and tear into small pieces. In large dutch oven add oil and turn to med heat. Add cumin seed and chilies. As soon as cumin starts to sputter add butter, allow to melt and add the rest of the spices stirring constantly. after 30-45 seconds add the onions and salt. this will stop the frying. allow the onions to soften and begin to pick up some color. make sure the spices are not burning add garlic. fry for 1 minute. Add tomato paste and fry for 2 minute. Scrape the bottom of the pan, add can of cherry tomatoes. I suggest using a potato masher from this point on to mash everything into a puree. Cook mixture until you can leave a space when you drag your masher on the bottom. Add broth and scrape bottom of pan. I actually suggest knorr homestyle concentrated stock. Add chicken. make sure its covered by liquid by adding water as needed. Once cooked, remove the chicken and allow to cool before hand pulling. Meanwhile increase heat to high and reduce the sauce by 1/3. Add chicken and chili powder. Once done add salsa, lime juice and sour cream. season to taste with salt and more lime juice.
To make brownies: Heat oven to 350°F. Grease bottom of a 13x9 inch pan. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan. Bake for 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; let cool. While brownies are cooling slice the berries and set aside. Mix pudding with 2 cups of milk and whisk until thickened. Fold in Cool Whip. To layer, put brownie for first layer, add strawberries for second layer, drizzle with chocolate shell and the pudding mixture layer. Repeat layers ending with the pudding mixture. Decorate with the whole strawberry, cool whip and drizzle with the chocolate shell. Chill until serving about 3 hours at least. Enjoy!
Spray casserole dish non stick spray. mix the eggs and parmesian cheese and set aside. mix the soup, milk, rotel, cheddar cheese, mustard with a whisk on low heat until well melted. spread 1 cup of melted cheese sauce in the bottom of baking dish. top with 3-4 no boil lasagne noodles. brush top of noodles with the parmesian chesse and egg mix. top with thin sliced deli ham. top with melted chesse sauce. repeat steps 3 times. for last layes top with montzerella cheese. cover tightly with foil. bake covered for 50 minutes or until sauce bubbles and noodles are tender. uncover and bake an additional 10 minutes.
Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips, and rosemary leaves in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, and then turn off the heat and cover. Allow to cool completely, and then place into the fridge to chill. Place an uncooked, fresh turke in the chilled brine solution, and then refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.). When you're ready to roast the turkey, remove the turkey from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine. Remove the turkey from the water, and then rinse again, pat dry and cook according to your normal roasting method. NOTES: COOK'S NOTES: Only brine fresh turkeys. Brining a frozen turkey is never a good idea, because frozen turkeys are most typicaly injected with a sodium solution. There are some organic fresh turkeys that have a much lower concentration of the sodium solution. Generally speaking, though, you'll want to brine fresh, not frozen, turkeys. Making gravy from the drippings of a brined turkey can result in a really salty gravy if you're not careful. Don't add salt to your gravy without tasting first; it may not need it.
Add all ingredients to a food processor, except for the chopped onion and chili flakes (I have used a stab mixer successfully). Blend until you get a good dip consistency. Transfer mixture to a serving bowl and stir in onion and chili. Serve with veggie crudites or crackers, and do not feel guilty.
Beat eggs and combine with cold water, salt, 2/3 of the grated onion and enough matzo meal to make a stiff batter that will drop from the spoon. Heat the butter, margarine or vegetable oil in a heavy skillet and add remaining onion for flavor. Drop batter from spoon to form round cakes and fry until brown before turning over to brown on underside. (I imagine these could be baked on an oiled baking sheet in a 350F until golden brown). Lift out one at a time and drain thoroughly on paper towel, before serving. Enjoy!
Preheat oven to 350°F. Puree fish and potato in food processor until it forms a play dough consistency. Spread evenly into ungreased cake pan. Bake for 20 minutes until fish is springy to the touch. Here is the tricky part: Turn fish onto cooling rack I then put the cooling rack into a sided cookie sheet. Place another cookie sheet on top and then weigh it down (I use a cast iron pot) this will squeeze out the moisture and make it a semi moist treat. Put this stack back into the oven for about 15 minutes. Carefully pull everything out and let it cool all stack up When cool, you can cut into bite-sized pieces. Store in the fridge lasts about 1-2 weeks can be frozen for up to 2 months.
In 6 cup microwaveable bowl, microwave butter 20-40 seconds on high or until melted. With wire whisk or fork, beat in eggs, milk, and pepper until well blended. Microwave HIGH uncovered for 2-3 minutes or until some curds have formed, but mixture is still creamy (stir twice). Stir in salmon, green onion, sour cream and coriander or parsley. Microwave HIGH 30-60 seconds or until eggs are heated through and still creamy, stirring once.
In your bread machine pan, place all ingredients in order of suggested by your manufacturer. Select basic bread setting. Choose crust color and one pound loaf size. Bake according you bread machine directions. Check dough after five minutes of mixing, if dough isn't right consistency, add 1 to 2 Tablespoons of water or flour as needed.
Heat a little oil in the bottom of your pot. Saute the onions until softened, about 10 minutes. Add the garlic and saute another 5 minutes. Add the red wine vinegar and simmer until reduced by half, about 10 minutes. Add the tomatoes and stock, and salt and pepper to taste, and simmer for about an hour, or until the tomatoes are starting to fall apart. Add the herbs and then puree in a food processor or using an immersion blender.
Set oven to 350 degrees. Grease a 13x9-in baking pan. In a bowl, combine the cake mix, 1 egg and 1/2 cup melted butter. Spread the mixture in the prepared baking pan. Cream together the icing sugar, 2 eggs, cream cheese and vanilla. Spread mixture over the cake batter. Bake for 35-40 minutes, or until cake tests done, and is a golden brown.
Preheat oven to 350. Mix together with fingers (will be sticky). Pinch off - roll into balls. Top with oil before cooking. Cook for 10-15 minutes.
season chicken with salt & pepper to taste then cook chicken breasts in pan, cube & set aside. saute diced onion in the butter in chicken pan. cook spinach (I microwave it.) until thawed. cook pierogies according to package. mix chicken, onions, spinach & soup together in same pan as before. spray large (9x13) casserole dish with oil. layer pierogies, chicken mixture, & cheese in casserole dish. top w/ cheese. Bake in 350 degree oven for about 20 minutes & until cheese is melted. Serve.
Preheat oven to 350 degrees. Place the pecans in the baked crust. In a medium, heavy-bottomed saucepan, combine egg yolks, golden syrup, brown sugar, butter, cream & salt. Cook over moderately low heat, stirring constantly & WITHOUT letting the mixture boil for 7 to 10 minutes until the mixture begins to thicken slightly (160 degrees F on a candy thermometer). Remove from the heat & stir in the vanilla. Pour the filling over the pecans in the pie shell and place a foil ring around the top of the crust to prevent overbrowning. Bake at 350 for 20 minutes or until filling is puffed & golden and just beginning to bubble around the edges. Filling will shimmy slightly when moved. Cool completely on a rack, about 45 minutes, before unmolding.
If not using the Pampered Chef Manual Food Processor, try and chop your fruit into uniform 1/4 - 1/2" cubes. For the mango, I usually peel the skin off first with my vegetable peeler, and chop a small slice off the top and bottom. That way it stays flat on my board as I slice around the pit. The pit of the mango is large and flat. When you slice off a bit of the top and bottom, you can see its shape. I usually cut down the two wide sides of the mango first, and then carefully slice down the thinner sides to make sure I get all of the beautiful yellow mango off the pit. Ripe mango is very slippery, so carefully slice fruit and dice into cubes. Add all fruit to a large bowl. Add lime (or lemon) zest and juice. Taste, and add agave nectar, up to 1 tablespoons. Serve with cinnamon pita chips.
Combine yogurt, juice, oats, cranberries, sunflower seeds, wheat germ (or flax seed), honey, vanilla and salt in a medium bowl; cover and refrigerate for at least 8 hours and up to 1 day.
Discard outer leaves of the red cabbage and ut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl. Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand! If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too. For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up. (If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!). Dot the top of the red cabbage with the butter and pour over the red wine vinegar. Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour. For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F I. It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer. Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch!