HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Place the chicken in an oven-proof pan large enough that the chicken will not overlap. Combine the nectar, allspice, ginger, salt, pepper and mustard, and pour over the chicken. Turning the chicken to get the marinade over all parts. Cover tightly and refrigerate overnight or at least 8 hours. Remove from refrigerator and let stand for 30 minutes. Discard the marinade. Salt & pepper, again. Cover tightly with foil and bake for 30 minutes. Keep warm. Heat apricot preserves and brush over chicken. Taste for seasoning. Bake uncovered & add the dried apricots for 20-30 minutes, basting with preserves two more times, at least. Remove to serving platter and sprinkle with toasted pecans or finely chopped parsley. Serve with rice, couscous or angel-hair pasta.
Combine crabmeat, breadcrumbs, mustard, hot sauce, bell pepper, scallions, celery and egg in a large bowl. Add just enough mayonnaise to hold the ingredients together, being careful not to make it so moist that the mixture will fall apart. Divide into 8 patties. Coat with additional bread crumbs, then fry, four at a time, in hot oil until crispy and brown on all sides. ***Patties can be made ahead of time and frozen- they freeze very well.
Put the rice, salt, and water in a slow cooker. Add ginger and mushrooms. Turn slow cooker on to low and cook for 8 hours or overnight. Add veggie ham or tofu just before serving. Season with salt, light soy sauce, sesame oil and pepper. Ladle the congee into individual serving bowls, garnish with coriander leaves and serve hot.
Preheat oven to 375°F (190°C) and grease a 9"x9" (23x23 cm) pan. Combine the dry ingredients in a large bowl. Add the wet ingredients and beat for 3 minutes. Pour half the batter into the pan, sprinkle with half the blueberries. Pour the rest of the batter into the pan and top with the remaining blueberries. Bake for 35 to 40 minutes or until a toothpick comes out clean. Cut into 16 squares.
Grease an 8x8 pan with a little butter. In a large bowl, mix together the peanut butter, honey and vanilla extract until well-combined. Add the sunflower seeds, dried fruit, sesame seeds and coconut and combine thoroughly with the peanut butter mixture. Gradually add the puffed brown rice cereal to this. This is where a child comes in handy-- this step is gooey and messy and best mixed with your hands- and kids love stuff like that. Firmly press the mixture into the prepared 8x8 pan; you'll need to wet your hands slightly, otherwise the mixture just sticks to them. Cover and refrigerate for a couple of hours, then cut and serve. They're very rich!
Chop the garlic togethe with the parsley until it almost reaches a paste like consistency. Heat the saute pan and, when hot, add the oil. Add the shrimp and toss. When halfway cooked, about 11/2 minutes, add the tomatoes and toss for 30 seconds to 1 minute more. Add the garlic and parsley mixture, the salt, pepper, butter, and lemon juice and toss one last time. Turn out onto a plate and serve.
Break apart hash browns; set aside. In a large bowl, beat eggs and milk. Add onion, dill, seasoned salt, and pepper. Stir in hash browns and cheese. Put mixture into a sprayed or greased 11x7x2-inch baking pan. Arrange fish sticks over the top. Bake uncovered at 350°F for 50 minutes, or until top is golden brown and fish flakes with a fork. Let stand for 5 minutes before cutting.
Preheat oven to 375. Combine all casserole ingredients and spread into an 8x8 or 9x9 casserole dish. Combine topping ingredients and sprinkle evenly across the top of the casserole filling. Bake at 375 for 30-45 minutes.
Drain the tofu: Place several paper towels on a cutting board; place the tofu on the cutting board, and then place a heavy object such as a plate or book on top. Drain the tofu for at least 15 minutes, changing the paper towels as required (If possible, it's helpful to tilt the cutting board so that the water drains directly into the sink). Cut the tofu into cubes. Mix together the tofu with the salt, garlic powder, and black pepper, and allow to marinate for 1-2 hours in the refrigerator. Toss the tofu cubes with cornstarch to coat. Heat oil in wok or large skillet. Carefully add the tofu to the wok, add fry in small batches until tofu is golden; drain on paper toweling, and serve hot. Serve with Asian condiments, if desired.
MAKE CAKE & WHIPPED CREAM FROSTING: Preheat oven according to directions on cake mix. Grease and flour two 8 or 9-inch round cake pans. Prepare the cake according to the package directions, using 2/3 cup of the coconut milk, water, and egg whites. When cakes are finished baking, cool and cut each cake horizontally into 2 layers. If your top layers are mound-shaped, cut them so they are flat. (If your layers aren't flat, your filling/frosting will seep off the cake and you'll have a mess.) Soften gelatin in remaining 1/3 cup of coconut milk. Dissolve over hot water. Cool completely. In a bowl, whip the heavy cream. Fold the gelatin mixture, sugar, and extract into the whipped cream. Chill frosting until it is of spreading consistency. MAKE HAUPIA FILLING: In a small bowl, mix together the sugar, salt, cornstarch and water. Set aside. In a saucepan, heat the coconut milk. When hot, add the sugar mixture. Cook, stirring constantly, until the mixture thickens. Remove from heat. Stir in vanilla and cool. Chill the filling until it is of spreading consistency. ASSEMBLE THE CAKE: Spread the Haupia Filling between each cake layer (spread it on pretty thickly, about 1/2" thick or so). You'll have the following layers: cake, filling, cake, filling, cake, filling, cake. Refrigerate assembled cake until set. Frost entire cake with whipped cream mixture. Sprinkle coconut all over the cake sides and top. Keep refrigerated until ready to serve. NOTE: Cooking times are approximate and do not include chilling times.
Combine beef, egg, corn chips, milk and 1 teaspoon salt in large bowl. Cover and chill 1 hour. Shape into 15 meatballs, using 2 tablespoons meat mixture for each. Place flour in small shallow bowl or plate and roll meatballs in it lightly, coating completely. In large, heavy skillet, melt butter. In batches, saute meatballs in butter until nicely browned all over. When browned, remove meatballs. In the same skillet, saute onion and garlic, stirring occasionaly, about 5 minutes. Remove from heat. In a small bowl, combine sugar, chili powder, cumin, coriander, oregano, and remaining salt and flour.Stir into skillet along with tomatoes, chocolate, and 1 cup water, mixing well. Bring to boil, stirring constantly. Reduce heat; cover pan and simmer 30 minutes, stirring occasionally. Add meatballs to skillet; cover and simmer 20 more minutes. Uncover and simmer 10 more minutes. Spoon meatballs and sauce into warm serving dish. Serve over hot rice.
For cough-- Mix honey, glycerin and lemon juice. Bottle and cork firmly. Use as needed. For Blocked noses-- Place honey in a basin of hot water and inhale fumes after covering your head with a towel over the basin. For Sore throats-- Let 1 teaspoon of honey melt in the back of the mouth and trickle down the throat. This will ease inflamed raw tissues.
Rub both sides of the steaks with salt and pepper. Combine the rest of the ingredients, add the steaks and marinate in the refrigerator for 20 to 30 minutes. (Don't let it marinate for too long or the alcohol will break down the meat too much.) Remove the steaks from the marinade and let them sit for 10 minutes or so to come to room temperature. Discard the marinade. Heat the grill to medium-high. Grill the steaks, covered, for 3 or 4 minutes each side for medium-rare. Adjust this cooking time depending on the cut of meat you are using. Remove the steaks, cover them with foil and let them rest for about 5 minutes before serving.
Blend all ingredients together. Cover and chill in refrigerator until ready to serve. Serve with sliced fruit such as strawberries, apples, bananas, etc.
BITE-SIZE CRAB CAKES: Combine first 8 ingredients in a bowl. Gently fold crabmeat into mayonnaise mixture. Cover and chill 30 minutes or several hours. Stir egg and 1/3 cup panko into crabmeat mixture. Shape mixture into 20 (1 1/2-inch) patties. Dredge in remaining panko. Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden. Serve with Ginger Aioli. GINGER AIOLI: Combine all ingredients in a small bowl.
In a large bowl, pour beans, add water to a level of 3 inches above beans and soak for 6 hours or overnight. Drain. Place beans in a soup kettle or Dutch oven; add 7 cups of water, 5 sage leaves and tomato. Bring to a boil; reduce heat and simmer uncovered for 1-1/2 to 2 hours or until beans are almost tender. Drain and reserve beans; discard liquid, sage and tomato. In a large saucepan, heat oil over medium heat. Add garlic, remaining sage, onions, carrots, celery, red pepper flakes and saute until tender. Add beans, crushed tomatoes, stock, salt and pepper. Cover, reduce heat to low, continue to cook for 15-20 minutes. Meanwhile in a large skillet, prepare sausages according to package directions. Drain. Cut sausage links into thirds. Just before serving, gently stir mascarpone cheese into beans. Spoon prepared beans into individual bowls and top with sausage pieces. Garnish with additional fresh sage. Serve. *1/3 cup cream cheese, cubed, may be substituted for mascarpone cheese.
Heat oven to 300 degrees. Butter baking dish large enough to fit beets in single layer. Scrub beets and trim tops to 1 inch. Place beets in prepared dish and cover. Bake until tender when pierced with fork, about 1 hour. Transfer to colander and cool briefly under cold running water. When cool enough to handle, slip off skins. Slice 1/4" thick (about 3-1/2 cups). Heat 2 T. butter in large heavy skillet over medium-high heat. Add onion and saute until somewhat tender but not browned, 2-3 minutes. Remove from skillet. Combine remaining 2 T. butter, the syrup, orange juice, mustard, orange zest, and pepper in same skillet. Heat over medium heat to boiling. Add beets and onions; cook, turning frequently with spatula, until syrup is absorbed and vegetables are glazed, about 4 minutes. Serve at once.
Preheat the oven to 350 degrees F. In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together. Blend thoroughly and season the mixture with Essence. Firmly press the mixture into the bottom of the pan. In a saute pan, over medium heat, heat the olive oil. When the olive is hot, add the onions and peppers. Season the mixture with Essence. saute the vegetables for 2 minutes. Stir in the garlic and remove from the heat and cool completely. Using a food processor, fitted with a metal blade, add the cream cheese. Process the cheese until smooth. With the machine running, add the eggs, one at a time. Add the cream, salt and black pepper. Process the mixture until incorporated. Remove the mixture from the machine and turning into a mixing bowl. Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture. reseason the mixture if needed. Pour the cheese mixture into the prepared pan. Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center. Remove the cheesecake from the oven and cool completely before slicing. GARNISH: In a small mixing bowl, whisk the creme fraiche and lemon juice together. Season the mixture with salt and pepper. Fold in the chives. To assemble, place a small pool of the sauce in the center of each plate. Lay one piece of the cheesecake in the center of the sauce. Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.
Add the first eight ingredients in the order listed. Program bread machine to "Dough" and start it. At the machines signal for additions put the cheese and Baco's inches. Let it continue working until the end of the first rise when the machine will stop. Remove the dough to a lightly floured board and cut it into 6 equal pieces for large sandwich buns and more smaller pieces for smaller or dinner sized buns (or shape and place in a greased 9x5 loaf pan if desired and continue as with buns) . Place the buns on a cookie sheet and allow to rise in a warm, draft free, place till doubled. Bake in a 350F oven for 30 mins or till they are a golden brown and have a holloe sound when tapped.
Heat ghee in a large pan, add cubed paneer and saute for 2 minutes. Remove the paneer from the heat and place paneer in warm water for 3 minutes, drain and keep aside. In the same pan, add the ginger-garlic paste and chili paste and saute for 2 minutes. Add turmeric powder, coriander powder, red chilli powder and combine. Add the chopped bell peppers and cook till they turn slightly soft, about 5 minutes. Add tomatoes and stir well to combine and cook for 7 minutes, with lid. Add the paneer cubes and toss the contents well and cook for 5 minutes. Add garam masala powder and kasuri methi and combine. Finally, garnish with fresh coriander leaves and serve hot with naan bread.
Place wonton wrappers on a work surface; spritz with butter flavored spray. Combine 1 tbsp sugar with cinnamon; srpinkle over wontons. Press into mini muffin cups coated with spray. Bake 350 for 4-5 min till light brown. Immediatley remove wonton cups to an ungreased sheet. Bake 2-3 minutes longer till bottoms are light brown. remove to rack. In a small bowl, beat cream cheese, vanilla and remaining sugar till smooth. Stir in chocolate chips and pecans. Spoon into wonton cups. Top each with a cherry.
grease a 1qt baking dish set aside; preheat oven to 325 degrees. drain mushrooms. Heat a pan place oil in it and when hot -- add stems, onions, cook 5 minutes or until onion is translusent. Add spinach, salt, pepper, minced garlic and pepper flakes, cook 3 minutes. remove from heat; stir in cheese and sour cream until incorperated. place mixture in baking dish and place in preheated oven for 15-20 minutes. Enjoy!
Grease a 12x17" baking sheet. Melt butter in a 2 quart saucepan over medium heat. Add marshmallows and stir until smooth. Remove mixture from heat and stir in rice cereal until it is evenly coated. Turn the baking sheet so that the shorter ends are at the top and bottom. Then press the marshmallow mixture onto the sheet, distributing it evenly. Starting at one side an inch up from the lower edge, place gummy worms atop the mixture end to end in a horizontal line. Gently roll the lower edge of the marshmallow mixture over the gummy worms. Then stop and cut the log away from the rest of the mixture. Use the same method to form 4 more logs. Slice each log into 1 inch thick"sushi" rolls and wrap them individually with a strip of fruit roll-ups.
Heat oil in large nonstick skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken; cook 5 minutes. Remove and reserve. Pour off all but 1 Tbl drippings. Cook chopped onion and garlic in drippings 6 minutes or until browned and tender, stirring occasionally. Add broth and sherry; bring to a boil. Blend soy sauce into cornstarch in cup until smooth. Stir into broth mixture. Return chicken to skillet; add mushrooms. Reduce heat to medium-low. Cover and simmer 20 minutes or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with green onions. Garnish with pepper strips and green onions, if desired.
Crush the graham crackers into fine crumbs. Granmama's recipe calls for "puffed" raisins. To puff them, soak in hot water for 30 minutes. Chop the nuts; drain and cut cherries in half (if they are whole). Melt marshmallows in milk. Mix all ingredients together. Pack into regular sized loaf pan. Refrigerated overnight and cut with a hot knife. Coconut is an optional ingredient. Cook time is refrigeration time.
Bring 1 cup water and Old Bay seasoning to a boil in a Dutch Oven. Add cabbage, corn, kielbasa and 1/2 tablespoon butter to Dutch Oven when water is boiling. Cover and cook 10 minutes, turning ingredients once or twice to avoid sticking. Cabbage and corn should be tender. Meanwhile, defrost pierogies in the microwave (about 2 minutes). Add pierogies and remaining 1 tablespoon butter; toss to mix. Garnish with parsley.
Saute the onion, garlic and green pepper in the butter. Add the shrimp, salt and pepper. Stir in the canned tomatoes. Add the cooked rice. Place in casserole dish and bake at 375oF for 30 minutes. If desired, sprinkle cheese on top. Let cool for five minutes, then serve.
Place all fruit in a blender and process until smooth (I like to leave a few small chunks). Spoon the fruit mixture into popsicle cups, add the stick and freeze. (I use the Tupperware version circa 1975. . .sad but true).
Preheat oven to 450°F. Coat the bottom of a jelly roll or baking pan with vegetable oil. Combine flour, pepper, and garlic salt in a large bowl. Add beer and stir well. Beat egg whites until stiff peaks form. Gently fold egg whites into flour mixture. Combine breadcrumbs and parsley in a shallow dish. Dip one fish strip into the flour mixture and then dredge in the breadcrumb mixture. Place on the prepared baking sheet. Repeat with the remaining fish strips. Lightly coat strips with cooking spray. Bake in preheated oven for 15 minutes or until the fish flakes easily with a fork. Remove from oven. Preheat broiler. Broil the fish strips 1 minute or until tops are lightly browned.
Preheat oven to 350 degrees. Sift 1 1/2 cups flour with powdered sugar. Put flour mixture into a food processor. Add butter and process with quick pulses or put flour mixture in a bowl and cut butter with a knife until butter is incorporated. Transfer to a 9x13-inch baking pan and pat evenly to cover the bottom. Bake 15 minutes. Set aside. Combine remaining ingredients, except rhubarb and strawberries, in bowl and mix thoroughly. Stir in rhubarb and strawberries and spread mixture over top of baked crust. Bake 35 minutes.
In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove the pan from the heat and cool for 5 minutes. Discard the stems from the chiles. In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients. Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.
Preheat oven to 400. In a bowl, combine onions, bread crumbs and Parmesan cheese. Add beef and mix well. shape into 1-inch balls; place on a rack. In a shallow baking pan, bake for 15-20 minutes or until no longer pink. (Or cook in a skillet on medium heat.). Reduce oven temperature to 350. Meanwhile, arrange bread in a single layer in an ungreased 13x9x2" baking dish. (All of the bread might not be used.). Combine cream cheese, mayo, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella. Combine sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered at 350 for 30 minutes or until heated through.
Heat oven to 400 degrees. Slice zucchini lengthwise into 1/2" thick slices. Sprinkle with salt, place in a colander and let stand until water drains, approximately 2 hours. Rinse zucchini and squeeze dry with paper towels. Coat each zucchini slice with flour. Place a layer of zucchini in a 9" square greased baking pan. Sprinkle with 1/3 of the Parmesan, mint and feta. Repeat layers of zucchini, cheeses and mint but save enough zucchini for a top layer. Sprinkle mozzarella over all. Top with a layer of zucchini. Pour oil over all. Bake for 45 minutes or until the zucchini is tender. Cool for 25-30 minutes. Cut into squares. Serve hot or at room temperature.
Make the spinach and crab tarts: Melt 1 tblsp of the butter in a small saucepan. Add the onion and cook over medium-low heat, stirring occasionally, until translucent, about 6 minutes. In a large skillet, melt the remaining 1 tblsp butter in the olive oil. Add the spinach and cook over high heat, stirring often, until wilted, about 2 minutes. Stir in the garlic and 1/4 tsp salt. Spoon the spinach into a colander set over a bowl and press down to remove the excess liquid. Transfer the spinach to a large bowl, reserve 1/4 cup of the liquid. Add the reserved spinach liquid to the sauteed onions. Bring to a boil over high heat and boil for 2 minutes. Add the mixture to the spinach along with the crabmeat and feta. In a small bowl, beat the whole egg, egg white, heavy cream, paprika, cayenne and 1/4 tsp of salt. Stir the mixture into the spinach. Preheat the oven to 350F. Lightly butter six 3-ounce muffin cups in a 12-cup muffin tin. Spread 1 sheet of filo on a work surface; keep the remaining sheets covered with a damp kitchen towel. Brush the filo with some of the melted butter. Lay another sheet of filo on top, brush with butter and repeat the process with 1 more sheet of filo and butter (3 sheets in all). Cut the filo into three 6-inch squares and gently press a square into each of the buttered muffin cups; discard the trimmings. Repeat the process with the remaining sheets of filo and melted butter. Using kitchen scissors, trim the corners of the filo, then neatly fold in any overhanging edges. Make the sauces: In a blender, combine the tomatoes, red wine vinegar and tomato paste. Season with salt and pepper and puree until smooth. Strain into a medium bowl. Rinse and dry the blender. Add the basil and olive oil and puree until smooth. Scrape the basil oil into a small bowl and season with salt. In another small bowl, combine the mayonnaise, flying fish roe (if using) lemon juice and mustard. Spoon the crab filling into the filo-lined cups. Bake the tarts in the center of the oven for about 30 minutes, or until the filo is golden-brown and the filling is set. Let cool slightly in muffin tin. Transfer the crab tarts to individual plates. Top each tart with a heaping tsp of the mayonnaise. Drizzle the tomato sauce, basil oil and balsamic vinegar around each tart.
Cook spinach until just soft. Cook onion and garlic until golden, and add veggie and heat through. In blender, puree tofu, soymilk, mustard, salt, nutmeg, pepper, and soy cheese, until smooth. Pour into large bowl and add the onion and veggie mixture. Combine well. Pour into pre-cooked pie shell, and bake at 400 degrees for 35-40 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.
Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat. Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits. Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes. Freeze well. Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.
Dissolve yeast in water. Sift flour salt and pepper onto mixing board. Make a well in the center and add yeast and oil. Blend together and gradually incorporate into flour. The dough will be stiff. Knead 10 minutes. Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk. Preheat oven to 375°. Break off small pieces of dough and roll into ropes about 6 inches long. Form a ring and pinch edges together. Place on baking sheet and let rise 20 minutes. Brush with oil and bake 12 to 15 minutes or until lightly browned.
In a large pot, saute' onion, green pepper, celery, and garlic in butter until tender. In a small cup, combine flour and water; mix well. Stir into the pot the flour mixture, tomato sauce, bay leaf, salt, oregano, and chili powder. Bring to a boil and simmer 30 minutes with pot covered. Add shrimp and cook mixture until shrimp is pink. Serve over white rice.
Preheat oven to 400 degrees Combine oil, garlic, pepper flakes and salt in a large bowl; add potatoes and toss to coat. Spread potatoes on a baking sheet in a single layer; Cover with foil and roast for 15 minutes to steam. Remove foil and continue to roast potatoes an additional 30 minutes or until tender and brown, stiring once or twice.