HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed. Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste. Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours). Remove and garnish with additional parsley and capers if using. Servie with crackers or for a chunkier pate, use toast points.
In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just browned on all sides. Transfer pork to 5 to 6 quart slow-cooker pot, sprinkle with salt and pepper. Add broth, onion, garlic, lemon peel, potatoes and carrots to pot. Sprinkle with thyme. Cover slow cooker with lid and cook pork and vegetables on the low setting 7 to 8 hours or until pork and vegetables are tender. Skim any fat from broth. Serve pork with vegetables and broth.
Preheat ove to 350. Line a 13 x9 inch pan with Parchment paper for easy clean up. Arrange crackers evenly in pan. In saucepan over medium heat melt butter. Stir in brown sugar until melted and smooth. Bring mixture to a boil stirring constantly until mixture is smooth and bubbly. Boil for 2 minutes and then pour mixture evenly over cracker. Bake in oven for 5 minutes. Sprinkle chocolate pieces evenly over caramel mixture. Return to oven just long enough for chocolate to melt. Spread chocolate evenly with spatula. Place pan in refrigerator or freezer until chocolate is firm. Cut or break into pieces. Cooking time is cooling time.
Preheat oven to 400°F. Break dry bread inot bite-size pieces and place in a large bowl. Fry bacon on medium-high heat until crisp; add onion, celery, and butter. Saute for 5 minutes. Set aside. Add egg, herbs, chicken stock and slightly cooled bacon/vegetable mixture to the bread. Mix well. Spoon stuffing into a lightly greased 9x5 loaf pan and bake at 400F for 45 minutes. Remove pan from the oven, invert onto a serving plate, slice and serve.
Preheat oven to 350°. Bring the chicken broth to a boil in a saucepan. Boil the green beans in the broth for 10 minutes. Meanwhile, in a large skillet, melt the butter and saute the onions and mushrooms. Drain the green beans and add to the mushroom and onions mixture. Add the mushroom soup, onion rings, and seasonings to this mixture as well. Stir until well combined and pour into a greased 1 1/2 quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
Peel pear and cut in pieces. Put in blender. Add apple juice and cinnamon. Blend until smooth. Add ice. Blend until mixed. With blender running, add milk. Blend until foamy. Serve immediately.
Mix flour, spices and baking soda; set aside. In a large bowl, beat butter and sugar with electric mixer until blended. Beat in water gradually; beat in flour until well blended; dough will be soft. Divide into four sections. Shape each fourth into a one-inch-thick circle on a piece of plastic wrap. Wrap in plastic and refrigerate for at least 2 hours. Heat oven to 375 degrees. Lightly grease cookies sheets. On a lightly floured surface, with a floured rolling pin, roll a quarter of the dough at a time to one-eighth-inch thick. Cut out three-inch-wide hearts. Place one inch apart on cookie sheets and bake 5 to 7 minutes or until lightly browned. Cool on cookie sheets for 2 minutes. Remove to wire rack to cool. May be frosted with butter icing, using maraschino cherry juice instead of milk to make the frosting.
Use a graniteware (enamel) coffee pot. Wash egg; break it into a small bowl, reserving shell, and beat slightly. Add 1/2 cup cold water, the 1 cup ground coffee and the reserved egg shell, crushed. Mix thoroughly. Turn into coffee pot; pour on boiling water, and stir. (I remember the ladies adding the coffee/egg mixture directly to the boiling water.) Optional: The spout of the pot can be stuffed with soft paper towel to prevent escape of the fragrant aroma. Place on front of range and boil 3 minutes. If not boiled, coffee is cloudy. If boiled too long, too much tannic acid is developed. Add remaining 1/2 cup cold water; which perfects clearing. Cold water, which is heavier than hot, sinks to the bottom and carries the grounds with it. After coffee has settled, serve at once.
Whisk together balsamic vinegar, olive oil and lemon juice. Add rest of seasoning ingredients and mix well. Slip your fingers under the skin of the breast and legs to form a pocket and spoon herb mixture inside. Place chicken, breast side up in a shallow roasting pan and bake at 375° for 1 1/4 hours or until done. Remove chicken from oven, cover with foil and let rest for 10 minutes before carving.
Cook the ziti according to the package directions (and your taste) and drain well. Return ziti to pot and add spaghetti sauce. Cook until hot through. Fill individual bowls with the pasta/sauce mix. Add a spoonful of ricotta, some mozzarella, and some parmasan per each person's individual taste. You can either serve this immediately, or microwave it just a bit to melt the cheeses.
In medium bowl, combine all ingredients. Beat for 2 minutes. Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.
Core and thickly slice apples. (should have 30 cups of sliced apples). Place in a 10 quart Dutch Oven. Add water or cider. Bring to a boil,. reduce heat. Cover and cook until apples are soft, about 30 minutes. Stir occasionally. Press through food mill or sieve, and return to. dutch oven. Boil mixture gently uncovered for 30 minutes, stirring. frequently with long handled spoon until mixture is of desired thickness. about 1 3/4 hour. Stir in spices, cook and stir for 15 minutes more. Pour into 11-12 hot half pint jars (or 6 pint jars) Adjust lids and. process pints 5 minute quarts 10 minute in a boiling water bath canner.
Combine first eight ingredients in jar with tight fitting lid and shake well. In large bowl, combine tomatoes, cucumber, green pepper, onions. Drizzle with dressing and toss. Cover and refrigerate at least 15 mins but longer is better. Stir in cheese before serving.
In a bowl knead the minced lamb with the onion, breadcrumbs, 1 egg, cinnamon, parsley and salt and pepper to taste, until well mixed. Lift the mixture into your hand and slap it down into the bowl several times. Take a small amount of mixture and shape it into a small ball about the size of a walnut, repeat with the remaining mixture to make about 12 balls. Heat the olive oil with the butter in a large heavy fry pan and fry meat balls until nicely browned, turning occasionally so they cook evenly. Stir in the tomatoes, sugar, ras el hanout and most of the coriander. Bring to the boil, cook for a few mins to reduce the sauce and roll the balls in the sauce. Season to taste with salt and pepper. Make room for the remaining eggs in the pan and crack them into spaces between the meatballs. Cover the pan, reduce the heat and cook for about 3 mins or until the eggs are just set. Sprinkle with the remaining coriander and serve in the pan.
Mix all ingredients together in mixer for 2 minutes. Bake according to package directions as to temperature and time for each type of cake pan.
Spray 13x9 baking dish with nonstick cooking spray. In medium saucepan, combine topping ingredients and mix well. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL! Spread topping in baking dish. Beat eggs in a large shallow dish. Add milk, vanilla, and salt, and blend well. Dip each bread slice in egg mixture, making sure all egg mixture is absorbed. Place bread over topping in baking dish. Cover and refrigerate overnight. To serve, heat oven to 400 F degrees. Bake uncovered, 20 to 25 minutes, or until toast is golden brown and sauce is bubbly. Let stand 2 minutes. Invert baking dish onto large platter, scraping any extra topping onto toast. Serve immediately.
Wash the sweet potato and burdock root well then wipe with paper towel to dry. Slice the root vegetables into strips. There is no need to peel the sweet potato and burdock root. Coat the sweet potato and burdock root with flour. You can slightly tap the root vegetables after coating to remove excess flour as you only need a thin layer of flour coating. Pour oil in a deep frying pan then heat until it reaches deep frying temperature, about 160&deg;C. Carefully drop the root vegetables in the hot oil then deep fry. Remove the root vegetable sticks once it turns brownish in color. This would take about 3 minutes. Heat a pan using medium heat then add sugar, sesame oil and sesame seeds. Mix the ingredients well then add the deep fried root vegetables. Once the sugar melts lower the heat and continue mixing until the root vegetables are evenly coated. Remove from pan then add some more sesame seeds on top before serving.
Cook macaroni 4-6 minutes, keeping macaroni very al dente. Drain. Toss hot pasta with butter. In a greased crock pot, add cheese, soup, milk, sour cream, eggs, salt, pepper and mustard powder. Mix to combine. Add pasta to crock pot. Stir to combine well. Cook on low 2 1/2 hours, stirring occasionally. (Careful because when I cooked mine 30 min too long, it started to become grainy!).
Coat a 2-4 quart slow cooker with nonstick cooking spray. For the topping, mix together the first 6 ingredients, cut in the butter until crumbly. Stir in pecans. For the filling, whisk together the first 5 ingredients and stir in the apples, tossing to coat. Put the filling in the crock pot and sprinkle with topping. Cover and cook on high for 2 hours or low for 4 hours until apples are tender.
Preheat oven to 400°F. Place chicken thighs, smooth-sides down, on cutting board. Flatten slightly by pounding with meat mallet to 1/2-inch thickness. Top evenly with broccoli; sprinkle with cheese and bacon. Roll up each chicken thigh tightly, starting at one of the short ends; secure with wooden toothpicks. Place coating mix in shallow bowl. Roll each chicken bundle in coating mix until evenly coated on all sides. Place, seam-sides down in single layer in foil-lined shallow baking pan. Bake 25 to 30 minute or until chicken is cooked through (170°F). Remove and discard toothpicks before serving.
Put the chicken in the slow cooker. Top with the remaining ingredients. Cook on low 7-9 hours. Serve over rice or any kind of pasta.
Preheat oven to 400 degrees. Dip chicken in egg Coat well with bread crumbs. Arrange breaded chicken in 9X13 oven proof dish. Bake uncovered 20 minute. Pour spaghetti sauce over the chicken. Top with shredded cheese. Bake 10 more minute or until chicken is no longer pink and juices run clear. Serve and enjoy!
Cut lobsters in half lengthwise. Unsing fingers, ease meat out of tails in one piece. Wash two shells, slice meat evenly, toss meat in lemon juice, pile meat into shells. Arrange on serving paltter. Shell prawns, remove back vein, place on platter. Sprinkle a little red caviar on each oyster, place on platter. Roll up salmon, place on serving platter, garnish with a few capers and onion rings. Decorate seafood platter with wedges of lemon, wedges of avocade tossed in french dressing and sprigs of watercress or parsley. Serve with your choice of sauces; we use bought Thousand Island and Tartare Sauce.
Mix sugar, cinnamon, salt, ginger and cardamom (do not add any cloves) in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into unbaked pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. If whipped cream is desired top before serving.
Mix dry ingredients. Mix wet ingredients. Combine both mixtures. Stir in chopped walnuts and shredded zucchini. Let batter sit 15 minutes. Scoop into lined muffin tins generously. Bake at 350F for about 25 minutes (until a skewer comes out clean).
Pour dressing over carrots in a large, nonstick skillet. Stir to coat. Cover and cook on medium heat for 10-15 minutes (depending on how soft you want your carrots to be), stirring after 5 minutes. Remove from heat. Stir in parsley and nuts.
Heat chicken and water to boiling, skimming fat as it accumulates. Add the onion, celery, carrots, seasonings, and bouillon. Bring back up to a boil, cover and simmer over low heat for approximately 45 minutes to an hour. When chicken is tender, remove to a plate till cool enough to handle. Remove skin and pull off meat into bite-size pieces. Place chicken back in the pot,and add noodles, and fresh parsley if desired. Reheat and serve.
. Cut off fennel stalks and cut in half (reserve fennel fronds and 1/4 bulb). Place stalks and 3/4 bulb in pot and cover with water and 1 tablespoon of salt. Braise until translucent and tender (about 20 minutes). Take 1/4 inch thick slices of braised fennel and coat with olive oil, salt, and pepper. Grill until charred. Set aside. 2. Blanch fennel fronds in hot oil and then shock in cold water. Place drained fennel fronds in blender and puree. Slowly add olive oil in steady stream until emulsified. Season and reserve. 3. Shave raw bulb paper thin. Fry in olive oil until golden brown. Finish with salt and drain on paper towel. 4. Score duck breast skin and season with salt and pepper. Cook in pan on medium-low heat skin-side down, rendering out the fat (about 10 minutes). Once fat is rendered, flip breast over and finish cooking until medium rare/medium. Remove from heat and let rest until ready to serve. 5. For golden raisin relish, combine drained raisins with equal portion of diced braised fennel bulb. Add duck fat pan drippings and minced fried fennel fronds. Season with salt and pepper to taste.
Combine pineapple, apple, mango, papaya, grapes, bananas, and coconut in a large bowl. Gently stir to combine. Stir in sweetened condensed milk. Whip cream until soft peaks form. Add vanilla and continue to beat just until stiff peaks form. Working in batches, gently fold whipped cream into fruit mixture. Cover bowl with plastic wrap. Refrigerate until cold, approximately 30 minutes.
Preheat oven to 400°F, and coat a baking sheet with cooking spray. Whisk dry ingredients in a medium bowl;*Use only the 1/4 t chipotle if you don't want much heat; using cayenne will not give the same smoky flavor. In another medium bowl mix the banana, egg and milk; stir in the cornmeal mixture just until mixed (don't overdo). Heat 1 T oil in nonstick skillet over medium-high heat, then REDUCE heat to medium; Using about 2 T of batter, drop and space 5 fritters in the pan; Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the baking sheet and using the remaining oil make the rest of the fritters - Be sure to CHECK AND ADJUST your heat to prevent burning. Place the baking sheet with all the fritters into the oven and bake till they PUFF and get firm to touch, about 8 to 10 minutes. *To make these to serve later: complete the baking, refrigerate and reheat at 350°F for 15-20 minutes. *To use as an appetizer, top with creme fraiche. Yummy!
With a pastry brush, paint a very light coating of oil on one side of each tortilla. Stack the tortillas greased side up in an even pile. With a sharp, heavy knife (or serrated knife) cut the stack in half, then into quarters, then into eighths. Separate the pieces and arrange them greased side up on a lightly oiled baking sheet. Toast the chips in a preheated 350 degree oven for about 10 minutes or until they are crisp and just beginning to brown lightly; watch them closely so they don't become over baked.
Leave skin on the chicken; put it on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover. Let it sit for 30 minutes. Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes. Pour in 1 cup of water, coconut milk and pepper flakes. Cover again; cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. The chicken skin won't be crispy, so throw it out or give it to an appreciative dog. (If cat, only a little bit. Don't want to give them too much fat at once, you know.). You'd have to pick off any little pieces of garlic and onion first tho, as those aren't good for our companion animals.
Drain pineapple, reserving juice. Set pineapple aside. Add enough water to pineapple juice to measure 2 cups. Combine margarine, sugar and 2 cups liquid in a large saucepan. Cook over medium heat, stirring occasionally, until mixture begins to boil. Remove from heat. Add croutons all at once, tossing lightly till croutons are thoroughly moistened. Add pineapple, nuts and raisins, mixing lightly. Spoon into greased 3-quart glass baking dish, pressing into the dish lightly. Bake in 350° oven for 25 minutes or till piping hot. Serve with ham, baked beans, sweet potatoes, or mashed potatoes and hot bread (if you like).
Clean and slice strawberries into 1/2" pieces and place in a large bowl. Wash blueberries, drain and add to bowl. Add wine and spices. Sprinkle with powdered sugar and stir to dissolve and distribute. Refrigerate at least 2 hours prior to serving, stirring it up periodically to redistribute the juices and any powdered sugar that may have settled to the bottom. Just prior to serving, mix in raspberries and blackberries. Serve berries in a bowl or ladle onto pound cake.
Combine the bread crumbs and parmesan cheese and set aside. Saute the garlic and shallot until translucent in the olive oil, and add to bread crumbs and parmesan mixture. Spray fillets lightly with pam on one side, turn over and spread a thin layer of pesto on other side. Press the bread crumb mixture gently onto the fillets (both sides). Broil in oven for about 3-4 minutes each side, or until fish flakes easily and crumb mixture is golden. Serve with Honey Balsamic Portabello Mushroom Sauce and enjoy!
cream together sugar and margarine. add together in a bowl milk, vinegar and bicarbinate allow it to froth then add the liquid and flour mixing slow to the sugar and margarine add your chosen from list and bake in a greased 7 inch tin or place in muffin cases until mixture has gone. cook cake for 1 hour and muffins until golden brown and firm on top.
Shell and devein shrimps. Rinse thoroughly with cold water. Drain and pat dry. Soak the dried Chinese black mushrooms in hot water for 20 minutes. Drain and pat dry. Remove and discard stems. Cut caps into triangular pieces. Set aside. Cut straw mushrooms in half and white mushrooms into 4 slices. Set aside. Cut green onion in 2, separating the white bulb from the green stems. Cut green stems into 1 inch pieces and set aside for garnish. Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion. In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute. Do not let it smoke. Add shrimps and fry them until pink and curled. Drain and set aside. Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each. Drain and set aside with shrimps. In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil. Add slices of ginger root and white bulb of green onion. Discard any ginger root or onion that turns brown. Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce. Mix thoroughly and bring sauce to a boil. Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce. Mix corn starch with water. Add to the shrimp mixture and cook for 1 minute. Add sesame oil and white pepper to taste. Spoon onto warm serving platter and sprinkle with green onions.
Cook lasagna noodles and drain. Line bottom of 9x13 pan with a single layer of noodles. In bowl mix mashed potatoes, cheese, egg, and spices. Spread half over noodles. Cover with another layer of noodles, then potato mixture. Melt butter or margarine in fry pan, saute onion until clear and soft. Pour over noodles. Cover with foil. Bake 30 minutes in 350F oven. Let stand 10 minutes before cutting. Serve with sour cream.
Pour all of the liqueurs into the milk. Fold in the egg and sweeten to taste,. Serve cold with nutmeg sprinkled on top. Note: The original version also call's for a 1/2 teaspoons aromatic tincture. This recipe was given to my grandmother as a young woman. She had no idea what it was and no one else seemed to either. So, she never used it in the recipe, but did keep the recipe in tact hoping someone could tell her what it was. Another version I have seen also calls for 1/2 tsp Angostura Bitters and. 2 oz Simple Syrup.
In a large 4-quart pot, saute onions in olive oil until clear. Pour in 6 cups of water, add seasonings and bring to a boil. Add celery, potatoes and carrots, and simmer over low heat until cooked. Place cashews and 2 cups water in a blender and blend until creamy and smooth. Add blended mixture to soup stock and bring to a boil, stirring consantly. Reduce heat. Add fresh cauliflower and peas 5 minutes before serving.
In a medium-size mixing bowl, whisk together all your dry ingredients. In a separate bowl, whisk together all of the wet ingredients. Add the wet ingredients to the dry ingredients and add the sliced bananas. Gently stir until you stop seeing flour. Leave a few lumps for tender pancakes. Head your pan to medium high. Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking. For each pancake, gently pour 1/2 cup of batter into the pan. Use the back of a spoon to spread the batter into a circle. Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped. Turn over gently with the spatula and cook for about one minute on the flip side.
Heat olive oil in a skillet. While oil is heating, spread the top side of the brie with a drop of water. Sprinkle half the herb and pepper mixture on the first side. Place in skillet, herbed side down, for 3-4 minutes. Repeat step 3 on the side up, flip over, and cook for 2 more minutes.
Combine all ingredients except Cheddar cheese; spoon into a 9 inch baking pan. Top with cheddar cheese. Bake at 350 degrees for 25 to 30 minutes.
To make the marinade paste, pound the onion, garlic and lemongrass with a mortar and pestle or with a food processor until coarse. Add in the salt, black pepper, curry powder if desired, and fish sauce. Stir mixture over the beef and marinate for 1 hour or overnight if possible. Bring a saucepan of water to the boil, add the vermicelli noodles and cook for 3-5 minutes or until tender. Drain, refresh under cold water, drain again and set aside. Thread the meat strips onto the bamboo skewers. Grill till done to taste. To serve, place a portion of noodles in a large soup bowl. Then place the beef, lettuce, cucumber, bean sprouts, mint leaves, fresh coriander, carrot and 1 teaspoon crushed peanuts on top of the noodles. Dress the ingredients with 2 tablespoons nuoc cham, or more to taste - I use around 4 tablespoons for each serving. Toss the ingredients together and serve. Repeat the process for each serving.
Heat oven to 375. Line a baking pan with foil. In large bowl, combine honey, ketchup, soy sauce, and ginger. Transfer 2 T of sauce to a small bowl. Add drumsticks to the large bowl of sauce, and toss to coat well. Place cornflake crumbs in a shallow bowl, coat drumsticks with crumbs, and place in prepared baking pan. Spray drumsticks with vegetable cooking spray. Bake 40 minute. Add pineapple to reserved sauce in the small bowl; stir in salt. Serve with baked drumsticks.
Dissolve Jello in boiling water. Add remaining ingredients, EXCEPT sour cream. Pour 1/2 of the mixture into a 9" x 12" pan. Let set until firm. Spread sour cream over set mixture. Add remaining mixture, refrigerate until set.