HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2 t oil in large Dutch oven over med high. Sprinkle roast evenly with five spice powder and salt. Add meat to pan; cook 5 min, turning to brown on all sides. Add broth and next 6 ingredients to pan; bring to a simmer. Cover, reduce heat and simmer 3 1/2 hours or til meat is tender. Remove meat from pan. Cover and keep warm. Strain cooking liquid through a sieve over a bowl; discard solids. Heat the remaining 2 t oil in pan over med high. Add mushrooms and carrot to pan; saute 5 minute Add bok choy and 4 c reserved cooking liquid to pan. Cover and cook 5 min or til bok choy is tender. Cook noodles according to pkg directions. Drain. Divide noodles evenly among 8 bowls. Shred meat with 2 forks; arrange 3 oz meat over each serving. Top each serving with 2 T veggies and 1/2 c broth. Place 1 bok choy half on each serving. Sprinkle each serving with 1 1/2 t green onions.
If using fresh oysters, steamed in pan with one cup water until opened (reserve broth) Very finely chop oysters.(If using prepackaged oysters reserve liquid). Melt butter in a skillet and saute onion, garlic and ginger root over medium heat until onions are soft. Add minced oysters, thyme, oregano and basil. Sift in flour, mixing constantly, until flour is cooked into butter. Whisk in one cup of oyster broth or oyster liquid from prepackaged oysters, plus 1/2 cup of chicken broth, 1/2 cup cream and 1/4 cup soy sauce. Now pour sauce through a sieve, removing any solids that do not pass through the holes in the sieve. Return remaining liquid sauce to skillet. Mixing constantly, cook sauce over medium heat until thickened. If not thickening properly, add a small amount of corn starch and water and cook over heat until thick enough. If desired, add ground black pepper to taste. *Recipe does not indicate how long this will keep. Yield given is a guess. When I make this myself I will update to more accurate number. Prep and cooking times are approximate.
Place sausages in frying pan, adding vinegar and water to cover. Boil until 3/4 reduced. Drain. Brown sausages in pan. Remove from pan and cut into bite size pieces. Combine all other ingredients in pan and simmer for an hour or more.
With a food processor running, drop the garlic through the feed tube and mince. Scrape down sides of bowl. Add roasted pepper, vinegar and cayenne and process until mixture is almost smooth. Add 1/4 cup of the mayonnaise and process using on/off turns until combined. Scoop mixture into a small bowl. Mix in remaining 1/4 cup mayonnaise. Season to taste with salt and pepper. Cover and refrigerate at least 30 minutes. Put dip in center of a serving platter and surround with assorted fresh vegetables. Scoop! Enjoy!
Wrap each piece of bacon around a scallop half and water chestnut half, and skewer them, allowing 4 bacon-wrapped portions per stick. Preheat the broiler. Broil the scallops for 3-4 minutes, turning over once. Meanwhile, make the saffron butter. In a small, heavy-based frying pan heat together the butter, lemon, vinegar, saffron and white wine. Mix in the anchovy essence and season with salt and freshly ground pepper. Divide the salad leaves among 4 serving plates and top each plate with a freshly cooked skewer of scallops. Drizzle the saffron butter over the scallops, sprinkle with chives and serve at once.
Peel and shred potatoes and place in bowl. Rinse with cold water to remove some of the starch and drain. Place half the butter in a double sided, ceramic skillet and heat. As the butter begins to simmer, add the shredded potatoes. There is no need to precook nor to wring dry first. Fry for 4 minutes on medium heat, or until golden brown on the bottom. Open the skillet and place the remaining butter on top, close, and flip to fry the reverse side. Fry reverse side for 4 minutes, or until golden brown. Salt and pepper to taste.
Preheat oven to 350. Cut the top and bottom off of apples and core - pour lemon juice over apples. In a bowl mix oatmeal, egg white, cinnamon and honey. Place the stuffed apples on a baking sheet and cover with foil. Bake for about 40 mins until tender. Remove from the oven and top with vanilla yogurt.
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a zip-top plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes, turning at least once. Reserve the remaining sauce. Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skin-side down. (Discard the marinade in the bag.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
Preheat oven to 400 degrees. In a small skillet, melt 1/2 tablespoon of butter. Saute jalapenos until soft, about 2 minutes. Place in a small bowl with Cheddar cheese and coat with 1 tablespoon of flour. In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size. Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-jalapeno mixture to the dough and mix until everything is incorporated. Refrain from over mixing. Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough 3/4 to 1-inch thick and cut into 8 triangles. Brush with egg wash and place on well-oiled baking sheet. Bake for 25 minutes or until golden brown.
Add the first 4 ingredients to a shallow dish; stir to mix well. Add the yogurt, lemon zest, lemon juice, garlic, and salt; stir to mix well. Add the chicken to the dish; spoon the sauce over the chicken to coat well. Cover with foil or plastic wrap and refrigerate overnight. Spray broiler pan with non-stick cooking spray. Take chicken out of marinade and drain well; discard marinade. Put chicken in the broiler pan. Broil 3 inches from heat source for about 5 minutes, turning once, or until chicken is browned and cooked through. Serve.
Whisk together water sugar and cornstarch in a saucepan until mixed well. Add Worcestershire, soy sauce, ketchup; mix well. Add salt, garlic powder, onion powder, cayenne pepper, black pepper, cumin and sage. Bring mixture to a boil over medium heat. Reduce heat and simmer for two minutes or until thick (Make sure its rather thick -will thin down when adding final ingredients). Remove from heat and let cool. Stir in vinegar and lemon juice. Let mixture cool in fridge for about an hour or longer to let the spices blend (a little less is ok if pressed for time).
Cut the fish into large pieces . Heat the oil in a saucepan and on low heat fry the onion, garlic and coriander stirring until the onion is soft. Add the Cumin, Turmeric and Chilli powder and stir for 1-2 minutes. Add the chopped tomato salt, Garam Masala and water. Simmer until the tomato is cooked to a pulp then add lemon juice. Place fish into the sauce and carefully simmer for about 3-4 minutes, taking care not to break the fish up. Serve with rice and accompaniments.
In blender, puree watermelon with 4 cups of water and agave nectar. Strain through course strainer to remove any solids. Adjust seasoning to taste: agave nectar for sweetness; lime juice for tartness; sea salt to enhance flavor; water to thin. Garnish each glass with slice of lime, if desired. Keeps for 2 days if refrigerated.
Dissolve the gelatin in 1 C boiling water. Add 1 C cold water and let set up for 5 minutes. Using an electric mixer, beat dry pudding mix into the jello until well blended. May have to set up for 5 minutes in refrigerator. Fold in mandarin oranges and cool whip. Chill either in a bowl or in individual mousse dishes.
Cook pasta according to directio. Whisk broth, soy sauce, cornstarch and ginger in a small bowl until well blended. Set aside. Heat olive oil in large skillet over mediium-high heat for 1 minute. Add onions and garlic and cook for one minute, stirring ocassionally. Remove from the skillet and set aside. Add squash to skillet- cook for 2 minutes. stirring frequently. Then, add peppers and cook for 2 more minutes, stirring frequently. Remove veggies from skillet and set aside. Add chicken and shrimp to skillet and cook for 3-4 minutes, until chicken no longer pink in center and shrimp turns pink. Push chicken and shrimp to the side of the skillet, stir broth mixture and pour into skillet. Cook 1 minute or until broth begins to thicken, stirring constantly. Mix in the cooked vegetables, cook 1-2 minutes, stirring constantly, until all is heated through. Drain pasta and place on plate, topping with the mixture. Enjoy.
Melt butter in a saucepan. Add grated apple, sugar and egg and beat by hand. Stir in sifted dry ingredients. Put in lined 20 cm square tin. Melt butter for topping, and add remaining ingredients. Cover batter with topping mix. Bake 180 C 45-50 minutes. Serve with cream or sauce. The remainder may be eaten as a cake.
Combine first 6 ingredients in a saucepan; bring mixture to a boil. Remove from heat, and set aside. Cut ribs into serving size pieces; place meaty side down in a large shallow baking pan. Bake uncovered, at 450 degrees for 30 minutes. Drain off excess drippings. Reduce heat to 350. Turn ribs over, and bake an additional 50-60 minutes. Brush ribs with sauce during the last 15 minutes of cooking.
Rub the lemon wedge around the rim of a martini glass. Dip the glass in a coarse sugar to rim. Pour the remaining ingredients into a cocktail shaker with ice. Shake and strain into glass.
Melt the butter in a medium saucepan over medium heat. Add the shallots, garlic, and carrots. Saute for 5 minutes or until limp but not brown. Add the broth, sherry, and lemon juice. Heat until almost boiling. Add the mushrooms and cook over low flame for 5 minutes. Season with salt and pepper to taste. Mix the cornstarch with 1/4 cup water and add to the sauce. Stir until thickened. Serve with your favorite steak or pot roasts.
Steam chicken until chicken is no longer pink in center in a Zip N Steam bag, approximately 8-10 minutes, shake bag once to ensure even cooking. Combine pineapple chunks, brown sugar, ketchup, soy sauce, vinegar, cornstarch and ginger in saucepan. Cook until sauce boils and thickens. Spoon sauce over chicken before serving.
1. In a very large saucepan (about 4 lts) over low heat, melt butter & saute onions & garlic. 2. Toss in all dried herbs, gently fry. 3. Remove meat from ham bone & roughly chop, toss meat & bone into pan. 4. When meat & onions just start turning brown, pour in hot water & stir well to remove all browning residue from bottom of pan. 5. Add celery & sweet potato. 6. Set temperature to gently boil & stir occasionally for about 2 - 3 hours. 7. Add ground black pepper. 8. Salt to taste (be careful, ham & bacon bones will vary in saltiness). 9. Add a little water if required to keep soup fluid but allow to thicken.
Melt chocolates and 1/2 stick butter (in microwave). Cool briefly. Sift flour, cocoa, baking powder and salt. Set aside. Beat 1/2 stick butter, brown sugar and granulated sugar until the consistancy of wet sand. Add the eggs and vanilla and mix. Mix in chocolate mixture, beating only until combined. Stir in flour mixture, only until combined. Chill for 1 hour. Dip out with an ice cream scoop (I use a 4 teaspoon cookie dipper) onto a greased cookie sheet. Bake 1 sheet at a time for 9 to 11 minutes in a 350 degree oven. Do not over bake. Cool 2 minutes on pan before moving to cooling racks.
Preheat oven to 450 degrees. Combine first five ingredients. Add buttermilk and eggs, mixing well. Stir in celery and onions. Heat bacon drippings in iron skillet in oven until hot. Add 1 tablespoons drippings to batter. Pour batter into skillet and bake for 30 minutes. Remove from oven and let cool some. When cooled, crumble cornbread into large mixing bowl. Add stuffing mix and sage. Meanwhile, in pan heat together cream of chicken soup and broth. Stir until thoroughly heated. Pour soup mixture over bread mixture and stir well. Place in 13x9 pan and bake at 375 degrees for 34-40 minutes.
Combine oil, sugars,egg, vanilla, baking soda, cream of tartar and coconut extract in a large bowl and mix until well blended. Add flour 1 cup at a time until well blended. Fold in remaining ingredients. Drop by tablespoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 10-15 minutes or until golden brown. Let set a few minutes then remove to wire racks to cool.
In a large bowl, put the baking powder and flour. In a smaller bowl, mix the beaten egg, the All Bran, the milk, mashed banana, and the vegetable oil. Let this mixture soak for five minutes and then add to first mixture. Mix together and then add walnuts and raisins. Bake in a preheated 350 degree oven for 20 minutes.
Preheat oven to 350°F. In a food processor, blend the bread, 1/2 cup softened butter and 3 tablespoons grated Parmesan cheese. Spray cooking oil in the bottom of a nonstick 91/2-inch springform pan. Cut a piece of parchment to fit the bottom of the pan. Press crumb mixture into pan, going up 1/4 inch on sides. Refrigerate. Beat the cream cheese until smooth in a sturdy electric mixer. Add chopped onion, 1/4 cup grated Parmesan cheese, 1/4 cup melted and cooled butter, 1 tablespoon oil and herbs from the tomato jar, and the basil. Add eggs, 7 tablespoons chopped sun-dried tomatoes and sour cream, blending until smooth. Pour a third of the filling into the refrigerated crust. Add a layer of about 15 coarsely chopped sun-dried tomatoes, followed by another third of the filling. Add a thin layer of pesto (don't go too close to the edge with this) and remaining third of filling. Bake 50-60 minutes on second-to-lowest rack of oven, placing a foil sheet underneath to catch drippings. When set in center, turn off oven and let the cheesecake sit 20 more minutes. Cool and refrigerate for a day. Remove sides of pan and place cheesecake on a serving platter. Garnish with fresh basil leaves and pieces of sundried tomato. Enjoy with crackers or rustic breads.
Cut the broccoli florets into small florets. With the stalk, trim and slice in half length-ways and finely slice. Blanch the broccoli florets really quickly in boiling salted water for 60 seconds. Drain in colander, then spread it on a clean tea towel to steam dry. (This is important because it will help the dressing cling to the broccoli). Once dry transfer to a serving dish. Fry the bacon on a medium heat with a small splash of olive oil until crisp and golden, then spread most over the broccoli. Any left over fat can be used in the salad dressing. Pour it into a mixing bowl with the garlic,Dijon mustard, olive oil, white wine vinegar, salt and pepper. Whisk together. Add the sliced tomatoes and chopped chives to the broccoli and bacon bits. Dress it really well and check the seasoning. If it needs pimping up , add a splash more vinegar. Serve straight away.
Combine meat, water, turmeric, salt, and black cardamom pods in a large saucepan. Bring to a boil, then simmer 20 minutes for chicken and 45 to 50 minutes for lamb, until meat is cooked. Remove meat, reserving broth. Heat oil in a large skillet. Add onions and saute until reddish brown and crisp. Remove and drain on paper towels. Add spices to the skillet and stir. Add yogurt and garlic. Cook, stirring constantly, until mixture has reduced to a thick sauce. Add meat to the yogurt sauce. Cook, stirring occasionally, 3 to 4 minutes. Add reserved broth. Continue cooking until sauce is reduced to come about 1/3 of the way up the meat. Crumble onions and sprinkle over meat. Stir in cilantro and pepper. Spoon off excess oil and remove whole spices before serving. Serve with rice.
Stir together ingredients. Cover and chill until ready to serve. This sauce may be prepared a day ahead.
To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes. To make the mushroom filling: Preheat oven to 375 degrees F. Place oven rack in upper third of oven. Saute mushrooms in butter until they exude their juices, the liquid evaporates and the mushrooms are starting to brown slightly. Mix together mushrooms, onion, salt and lemon juice; set aside. Beat together eggs, milk, nutmeg and pepper. Gradually stir in mushroom mixture. Check seasoning. Pour into pastry shell. Sprinkle cheese on top. Place on baking sheet. Bake 25-30 minutes or until puffed and browned.
1. Put all ingredients except the grated apples and garnishes in a food processor and blend well. 2. Process the mixture a little, then stop and remove half to a bowl. Then blend the rest and combine the two mixtures. This makes a creamy base with a chunky texture. 3. Stir in grated apples and garnish with apples and coconut and it's ready.
Place the Tomatoes, Tomato Paste, Sugar, and Ortega Chilies in crock pot set on high. Cook the Salt Pork in a large pan over med-high heat to render it's fat, remove and save half of the drippings. Well brown half of the meat. Drain on paper towel. Cook the other half of the meat. when it's done put the first half in the crock pot and drain the second half. Wipe the pan. add the rest of the drippings. Saute (stir Fry) Onions and Jalapenos'til they're almost translucent, 5-10 min. Add Garlic and spices, Saute another 4 min. Place last of the meat and the vegetables in the crock pot, mix well. Place Beer (or chicken stock) in a sauce pan over med-high heat. KEEP AN EYE ON IT! IT BOILS EASILY AND BOILED OVER BEER IS A MESS TO CLEAN UP! Top dried chilies. Carefully split in half with a sharp knife, seed and vain. Place in beer and cook at a slow boil for 10 min. Remove from heat. Place one of the chili halves on a plate and scrape the pulp from the skin with the side of a spoon, discard the skin. Repeat'til all are cleaned. Place the pulp with a bit of the beer in a blender and puree. Add the puree and the remaining beer to the crock pot. Mix well. Cover. Reduce heat to low. Cook 8-10 hours. Mix Masa Harina with a cup of cold water. Stir into pot. Cook another 30 min. to thicken. Serve with beans, rice, pasta, or over toasted slices of a baguette of French bread. Top with chopped Onions and fresh chopped Cilantro.
Preheat oven 325. Mix oil and sugar, add egg and stir. Add next 3 ingredients. Add bananas and pour into floured/waxed pan. Bake for 1 hour- test with toothpick.
Preheat oven to 350 degrees. Coat a casserole or corning ware pan with Pam. I actually prefer using Baker's Joy for this one. Pare, core and cut fruit into slices. Put slices in a bowl and sprinkle 1/4 cup of the sugar over the fruit. Let sit for about 5 or 10 minutes,. Combine dry ingredients. Combine wet ingredients and add to dry. Put the fruit into your casserole pan. Cover with the batter. The dough will rise, and cover the peaches while baking. Bake for about 45 minutes. Serve warm with ice cream.
Melt butter in a heavy pot. Add fennel, leek and fennel seeds until softened, about 8 minutes. Add potatoes and 5 cups stock. Bring to boil, lower to simmer and cook 12-15 minutes. Remove from heat and use an immersion blender to blend everything. (Alternately, you can add the soup to a blender in batches and return to the pot). Thin with extra stock if needed. Pour into bowls, garnish with smoked salmon and fennel fronds.
In medium bowl, whisk together all marinade ingredients. Place salmon in marinade and gently toss until thoroughly coated. Place fish in resealable bag in refrigerator for at least 1 hour. To make the vinaigrette: In plastic bowl or cup with fitted lid, combine all vinaigrette ingredients. Shake until thoroughly mixed and emulsified. Season with pepper; set aside. To prepare the lentils: In 5-quart pot, bring 3 cups of water to a boil. Add lentils, garlic cloves, bay leaf, rosemary sprig, salt and pepper. Cook lentils until just tender, about 30 minutes. Strain in colander. To complete the lentil salad: In large bowl, toss lentils, carrots, celery and red onions together. Stir in enough vinaigrette, about 1/4 cup, to coat lentil mixture and store rest in refrigerator for up to one week. Toss in fresh parsley and tarragon. To grill the salmon: Heat grill to 375 degrees, when it's too hot to hold hand above coals for more than 5 seconds. Spray grill rack lightly and cautiously with canola oil cooking spray, then carefully place salmon fillets on hot grill 2 inches apart. Cook on each side 3-4 minutes at diagonal angle to grill rack for professional-looking grill marks. Note: Salmon may, also, be broiled. To assemble: Remove salmon from grill and serve over lentil salad. Garnish with lemon wedges, if desired.
Preheat oven to 350*. Grease 15 1/2" X 10 1/2" X 1" pan. Line bottom with wax paper. in small bowl, combine flour, cocoa, baking powder and salt. Set aside. In large bowl, beat eggs, sugar, vanilla until thick& pale yellow. Beat in flour& oil mix. Spread in prepared pan. Bake 10-12 min til brown. Sprinkle towel with conf. sugar. Immediately invert cake onto towel. Gently peel off wax paper. Roll warm cake with towel inside. Place seam side down on wire rack. Cool. Unroll cake. Spread filling within 1/2" of edges. Roll up. Wrap tight in foil. Freeze 2 hours.
In a large skillet cook onion, covered in hot oil for about 20 minutes over medium heat, stirring occasionally (reduce heat to medium-low if onions begin to brown). Add in the bell pepper and jalapeno peppers; cover with a lid and cook for 5 minutes, or until peppers are just tender. Add in all remaining ingredients; mix to combine and bring to a boil; reduce the heat and simmer uncovered for about 5 minutes. Cool to room temperature. Refrigerate overnight beofre using.
1. Freeze peaches(in can) for 24 hours. 2. submerge in hot tap water for 1 minute. 3. pour into blender with remaining ingredients. 4. blend until smooth.
Combine strawberries and cream of coconut in container of an electric blender, and process until smooth; pour into a gallon-size pitcher. Stir in pineapple juice, club soda, and rum. Serve immediately over crushed ice.
Mix all dry ingredients together in a plate. Rub roast in oil. Roll roast in dry mix. Place onions on bottom of crock pot. Place roast in crock pot. Cook on low for 6-8 hours. Throw in remaining rosemary 1/2-1 hr before dinner to send the aroma once again through the house. With juice from roast I made a gravy to pour over top of sliced beef just before serving. I served with roasted potatoes, broccoli, and fresh made Italian bread. Leftovers were shredded for beef sandwiches the following day mixed with the gravy. *** I use fresh herbs when possible so measurements are approximate for herbs. Adjust seasonings to taste. I do not use salt and at times am heavy on herbs.
Whisk together egg and granulated sugar, then whisk in zest, Grand Marnier, ricotta, flour, and salt until just combined. Heat oil in a heavy skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1 tablespoon of batter per fritter into oil and fry, turning over once, until golden on both sides, about 2 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly. Dust fritters with confectioners sugar and serve immediately.
In blender, combine half of the watermelon, strawberries, and lemonade concentrate. Cover and blend until smooth. Move to a serving container. Repeat with remaining. Add water; chill up to 2 days. Serve over ice with watermelon wedges and strawberries. Makes 12 servings. Make-Ahead. Make up to 2 days ahead; cover and refrigerate. To serve, stir and add berries and watermelon wedges.
Preheat oven to 425°. Place the first 7 ingredients in a food processor. Add 3/4 cup butter; pulse 3-4 times or until mixture resembles coarse meal. Place flour mixture in a large bowl; stir in cheese. Wish together egg and buttermilk until blended. Make a well in the center of dry ingredients; add egg mixture, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface; knead lightly 3-4 times. Put dough into a 10 x 7 inch rectangle. Cut into 15 squares. Place squares on a parchment paper-lined baking sheet. Brush tops with melted unsalted butter, and sprinkle with sea salt. Bake for 20 minutes or until golden.