HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wrap frozen crab legs in a couple paper towels." if not frozen,dampen paper towels". After crab legs are wrapped with paper towels, wrap with plastic wrap. Microwave for 4 minutes on high. Ummm enjoy!
Dissolve yeast in warm water. Add buttermilk, 2 1/2 cups flour, shortening, sugar, baking powder, salt, and mix well. Add remaining flour and mix well. Dough should be soft and slightly sticky. Turn dough out onto well floured surface and knead 5 minute. Roll dough into a 9x18 inch rectangle, and starting at the short side, roll up into a roll. Press down ends of roll to seal, and tuck ends under roll. Place roll in greased loaf pan, seam side down and cover with damp cloth. Let rise 1 hr, or until doubled. Heat oven to 425F and bake approx 35 minute Loaves should be golden brown and sound hollow when tapped.
Wash salmon and pat dry; squeeze lemon juice over the top of the salmon, sprinkle with coarse salt and pepper. In a skillet or frying pan that is 2-inches deep, add wine and water; bring to a simmer. Reduce heat to low. Add salmon in a single layer. Cover and simmer approximately 8 to 12 minutes, or until a meat thermometer reaches 140°F. Carefully remove salmon from pan and transfer onto individual serving plates. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the salmon just before serving.
In a wide frying pan over medium-high heat, brown rice lightly in butter or margarine. Add onion, garlic, tomato, and chiles, if used and cook for 2 or 3 minutes; add 3 cups of the broth. Cover and simmer 25 to 35 minutes or bake, covered, in a 350F oven 50 to 60 minutes. Add more broth, if needed, to cook rice. However, there should be no liquid remaining when rice is tender to bite. Add cilantro, if desired, during last 10 minutes. Garnish rice with olives.
Put into a food processor first 4 ingredients. Pulse to blend. Slowly add oil through feed tube to make a nice paste.
Hydrate Tvp to package directions, set aside. Cook Rice with 1 Cup of water. Mix tvp with rice and add spaghetti sauce. Warm up mixture and add salt to taste.
Combine buttermilk,coriander and paprika in a bowl.Add chicken,turn to coat.Cover and chill for two hours. Preheat oven to 200 degrees c.Grease a large baking tray. Combine breadcrumbs,oregano,lemon rind and sesame seeds in a large bowl.Add salt and pepper to taste.Remove chicken from buttermilk mixture,and toss a piece at a time into crumb mixture.Place on the prepared tray. Bake for 30 mins or until golden and cooked through.
Parboil the parsnip and roast till them turn golden. Heat the oil in a large pan. Add the onions and courgettes, fry for 5 minutes Add the korma paste and cook for another 2 minutes Add the single cream the creamed coconut, along with the parsnips. Allow to simmer for 2 mins on a low heat. Finally add the coriander and garnish with sliced almonds.
In a large skillet, saute the bacon until crisp; remove bacon when crisp and drain all but 1 to 2 teaspoons bacon fat. Add the onion to the skillet and cook for a few minutes in the hot fat, toss in the chard, cover pan with a tight fitting lid and steam until the chard wilts, 3 to 4 minutes. Add the vinegar, sugar, and salt and pepper to taste, serve immediately sprinkled lightly with crumbled feta cheese if desired.
Put the flour in a bowl and blend in some salt and water to form a thick dough. Roll out the dough on a lightly floured board and cut into round shapes with a pastry cutter or drinking glass. Place the cheese, egg and finely chopped mint in a bowl and mix together. Place a teaspoon of the mixture into the middle of each round shaped pastry. Fold half of the pastry over the filling, pressing the open ends of a fork along the folded end of the pie. Heat the olive oil over a medium heat and fry the pies until they are a golden colour. Place the pies on a serving plate, sprinkle with sugar and serve.
Combine everything in a large skillet. Simmer on low for approximately 15 minutes.
Place chicken thighs in non-metallic dish or resealable plastic bag. Set aside. To make marinade, place juices, soy sauce, Worcestershire, sugar, zest, garlic and cayenne in sauce pan over medium heat. Stir to combine. Heat and stir 4 to 5 minutes or until sugar has dissolved. Remove from heat and whisk in rum and oil. Set aside to cool. When cool, stir in cilantro and pour mixture over thighs. Cover or seal bag and refrigerate 2 to 3 hours, or overnight. Turn chicken occasionally while marinating. Preheat grill and lightly coat grill rack with oil or cooking spray. Remove chicken from marinade and place marinade in sauce pan. Heat marinade to boiling, reduce heat and add butter. Simmer 5 minutes. Divide sauce, reserving half for basting chicken when grilling and half for serving. Place chicken on prepared grill 4 to 6 inches from heat source. Grill over medium heat 8 to 10 minutes, turning and basting often. Continue grilling an additional 8 to 10 minutes without basting, until glazed and chicken reaches 170° F on meat thermometer. Juices should run clear when chicken is pierced with fork. Discard any remaining basting sauce. To serve, place chicken on platter, garnish with lime wedges and cilantro, if desired, and serve with reserved sauce.
melt chocolate and butter in saucepan.over low to medium heat. remove from heat and add all other ingredients and stir well -- until blended. pour into a sprayed 9x13" pan -- bake 20 minutes at 350* -- .
Heat the lard or oil in a heavy skillet and cook the chilies until they change color, turning constantly and taking care not to burn. Drain on paper towels. Let cool then remove seeds and veins and puree in a blender with oil, vinegar, oregano and salt. Serve with cheese on top, or serve with cheese separate.
Preheat oven to 350°F. Prepare lasagna noodles as directed on the package. To prepare the squash, peel and remove seeds, trimming into 1 or 2 inch cubes. Place in a pot of boiling water and cook until just tender. Remove water and mash by hand. (You can also do this in the microwave if you have one.) Place flour in a small saucepan over low to medium heat and very gradually whisk in milk and garlic. Warm milk slurry, stirring constantly, until sauce simmers and is thickened, about 3 minutes. (It will continue to thicken in the baking so don't worry if it seems a bit thin at this stage.) Remove from heat and stir in Parmesan cheese, salt and pepper.?. Spread 1/3 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 2/3 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese. Cover lasagna with aluminum foil and bake for 15 minutes. Remove foil and continue baking until lasagna bubbles around edges and is browned on top, about 15-20 additional minutes. Slice into 8 pieces and serve.
Preheat oven to 350. Cook bacon in a medium skillet over medium high heat until crisp. Remove bacon and drain on paper towel. Melt butter in a medium skillet, saute mushrooms and onions until tender. Crumble bacon into pie shell, sprinkle mushrooms, onions, shrimp evenly over bacon. Combine eggs, cream, cheese and pepper in a medium bowl and beat well. Pour into pie shell. Bake until knife inserted into center comes out clean, about 35 to 40 minutes.
Sieve all dry ingredients together. In a separate bowl, cream butter n sugar till light. Add eggs one at a time, beating well between each addition. Fold dry ingredients in this mixture. Add vanilla and milk; mix till smooth. Pour into a greased pan. Bake at 160°c for 25-30 minute. Cool in pan for 10 min then invert and cool on a rack.
Put the water or broth, rosemary, lemon juice, and 1/4 tsp salt in the bottom of a pot. Add a steaming basket and put the asparagus into the basket. Heat to boiling over high heat, reduce heat to medium and steam to desired tenderness. Season with salt and pepper if desired.
In bowl, stir flour, baking powder, sugar and salt. Combine egg, milk and oil. Add all at once to dry ingredients. Pour batter onto hot griddle, and cook as for pancakes.
Broil chilies on a small baking sheet 3 to 4 inches from heat, turning as needed, until chilies are charred and blistered all over, 10 to 12 minutes. Cool. Remove and discard skin, stems, and seeds. Coarsely chop chilies. In a 6- to 8-quart pan, combine mangoes, chilies, and lemon juice. Mix pectin with 1/4 cup sugar and stir into mangoes. Bring to a rolling boil over high heat - keep stirring. Add remaining 3 3/4 cups sugar and stir until mixture returns to rolling boil. Stir and boil exactly 1 minute longer. Remove from heat. Ladle into clean canning jars to within 1/8 inch of top. Wipe jar rims. Set clean, flat lids on top. Screw on bands. Invert jars for 5 minutes, and then turn upright. Let cool at least 24 hours. Check seals by pressing firmly on centers of the lids. If a lid pops back, it's not sealed; store it in refrigerator.**. **Modern preserving guidelines call for leaving 1/4" headspace in the jars and boiling water bathing for five minutes at sea level. Remove to a protected countertop to cool, undisturbed, for 24 hours. Do not invert the jars as it can affect the sealing compound's ability to form a tight seal to the edge of the jar.
Boil water and sugar together for 5 minutes. Cool. Stir in juice and peel. Pour into shallow bowl and put in freezer. As it starts to freeze, keep stirring the outside crystals into the center and mix in peel. Do about every half hour -MUST DO!. When real slushy, stop and freeze overnight. To serve, you must scrape very thin layers of the slush off the top. I use a big spoon with sharp edges moving it sideways.
Mix the sugar and water in a large pan, and, over very low heat, allow the sugar to dissolve completely. Constantly stir the contents of the pan with a spatula, draw it gently from side to side across the base of the pan so that the sugar is prevented from settling in a cake at the bottom. Immediately after the sugar is dissolved, add the cream of tartar, cover and bring to the boil. When the liquid boils, remove the lid and skim well. Boil to 126C/259F degrees. Pour out onto an oiled slab (preferably marble[marble is by far the best, because it will distribute the heat evenly] or a smooth, non-porous stone slab - heat-proof ceramic might work, but any kind of plastic will not and you will have a royal mess on your hands!) Cool slightly and turn the edges to the centre with an oiled scraper. Continue like this but avoid stirring. As soon as the syrup is cool enough to touch, pour whichever flavouring and colouring you have chosen into the middle and continue turning the edges to the middle. Take it up and pull it quickly and evenly over an oiled candy hook. Continue until it becomes cloudy and dull. Do this in a warm kitchen and if it becomes very stiff, re-heat slightly. Draw out the candy evenly, snip off into lengths with a pair of oiled scissors. Leave in a warm kitchen for about 24 hours, when the rock will become sugary and'short' when broken. Put into a paper-lined airtight tin to store. Note: The candy must be pulled sufficiently, otherwise it will remain sticky instead of'short'.
On a large platter, arrange each of the above items in small piles around the platter in a decorative pattern. Top with the shredded basil and place the pepperoncini peppers randomly atop the platter to garnish. Just before serving, pour the Italian dressing over the platter. Place toothpicks randomly on items on the platter and have plenty on the side so guests can "stab and grab" their favorite items. The possibilities are endless -- you can add cheese cubes, other Italian meats and different veggies such as marinated (drained) mushrooms, depending on your individual preferences.
Combine the first five ingredients and rub over brisket. Cut into eight pieces and place in crock pot. Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard and pour over meat. Cover and cook on high for 5-6 hours or until meat is tender. Remove meat and cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to slow cooker. Reduce heat to low. Stir in the beans. Cover and cook for 1 hour or until heated through.
Remove shrimp tails; set shrimp aside. Combine shrimp tails, water, broth, clam juice, and giner in saucepan; bring to a boil. Reduce heat, and simmer, uncovered 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. Heat oil in medium saucepan over medium-high heat. Add bell pepper, onion, and garlic; saute 3 minutes. Add reserved broth; bring to simmer. Add shrimp, peas, chili garlic sauce, salt and noodles; cook 5 minutes or until noodles are done. Ladle 1 1/4 C soup into each of 4 bowls; top each serving with fresh cilantro. Serve with lime wedges.
Salad: Put all salad ingredients in a large serving bowl. Just before serving,add enough Mustard Viniagrette to barely coat lettuce and toss lightly to mix. Serve immediately. Mustard Viniagrette: Put all viniagrette ingredients in a jar or container with a tight lid; shake until thoroughly blended. Makes 1 cup viniagrette.
Freeze the steak until partially firm. Slice the beef into thin strips. Combine the cornstarch, water, salt and pepper in a large mixing bowl and mix well. Add the beef and toss to coat. Mix the broth, soy sauce and ketchup in a small bowl and set aside. Heat wok or skillet over high heat until hot. Add 1Tablespoon of the oil and the garlic. Stir fry for 20 seconds. Add half the beef mixture and stir fry until beef is brown. Then remove with slotted spoon and stir fry the rest of the beef. Remove as before, then add the rest of the oil. Stir fry the asparagus for two minutes, then add the pepper and onion for 2 more minutes. Return the beef to the wok and stir in the broth mixture. Cook until bubbly, stirring constantly. Cook covered one minute longer.
Combine the cream cheese, sour cream, salt, and garlic powder in a large bowl and stir until well mixed and smooth. Stir in the scallions. Serve on crackers or toasted bagel rounds.
Cook Bacon in skillet till crisp. Drain, Crumble, set aside. Add onions to pan. Cook till softened. Add Garlic, pepper flakes, oregano, salt, and pepper. Cook 1 minute. Stir in vinegar. Transfer to slow cooker. Add broth, beans and Kale cook on low for 8 hours. Stir in Sausage and reserved bacon. Cook another 30 min on high till heated.
Remove peels from fruit and scrape off excess pith. Cut peels into fine strips. In saucepan, combine peels, baking soda and 1 1/2 cups water. Bring to boiling, cover and simmer 20 minutes. Meanwhile, remove white membrane from fruit and section, working over bowl to catch juices. Discard seeds. In 8-10 quart Dutch oven, combine sections, juice and undrained peel. Cover and simmer 10 minutes. Measure 3 cups cooked fruit mixture; add sugar and mix well. Bring to full rolling boil and boil, uncovered, 1 minute. Remove from heat, stir in liquid pectin and skim off foam with metal spoon. Stir and skim for 10 minutes. Pour into hot, sterilized jars and seal.
Saute sausage with celery and carrots. In a separate pan, saute ground beef with mushrooms, onions, and garlic. The point it to impart different flavors in the ground beef and sausage. Once the vegetables are tender and the meats are cooked, combine with softened cream cheese. Meanwhile, slice the potatoes into slices and blanch for 4-5 minutes, until just slightly soft. Layer the bottom of a casserole dish with the potato slices. Top with cream cheese/meat mixture. Repeat layers until all ingredients have been used. Bake at 350°F for 30 minutes. Meanwhile, prepare the hash browns according to the bag on the skillet. You'll probably have to do two or more batches to do it all. Take the casserole out and top with hash browns and shredded cheeses. The hash browns will most likely be in a circle shape from your pan, so just break it up where need be to fit it on top of the casserole. Throw in the broiler for five minutes or until cheese has melted and hash browns have somewhat melded to the casserole.
Mix all of the ingredients well and then pour over whole beef brisket. Let marinate in refrigerator for several hours, or overnight if possible. Cook your brisket as you normally would, basting with a bit of marinade occasionally, until cooked to your preference. Enjoy!
Place all the ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for 2 lb dough cycle, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle and adjust its consistency as necessary by adding additional water or flour to form a soft, smooth ball. DON'T SKIP THIS STEP! Allow the machine to complete its cycle, then allow the dough to remain in the machine till it's doubled in bulk, perhaps an additional 30 minutes or so. To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This will make quite large rolls. If you prefer smaller rolls you can easily get 24 from this amount of dough. Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. If I'm making 24 soft-sided rolls I use a baking sheet with a rim and create six rows of four buns. Cover the pan(s) with a proof cover or lightly greased plastic wrap, (I just use a clean dish towel) and allow the rolls to rise for about 2 hours, until they're quite puffy. Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, until they're golden brown. In my convection oven I bake two trays at a time (the large buns) on the convection bake setting for about 18 minutes. Remove them from the oven, carefully turn them out of the pan -- the pull-apart rolls will come out all in one piece -- and brush them with melted butter, if desired.
In a small bowl, combine all of the ingredients. Beat till smooth and creamy. Cover and refrigerate several hours, till flavors are blended. Serve with assorted raw veggies or tortilla chips.
Preheat oven to 400°F Grease an 8-inch square pan. Combine the cornmeal, millet flour, potato starch, cornstarch, sugar, baking powder, salt, xanthan gum in a mixing bowl. Stir well. In another bowl, combine the milk, yogurt, melted butter, oil and eggs. Add this to the cornmeal mixture and stir until just combined. Then stir in the creamed corn. Scrape the batter into the prepared pan, and bake in the center of the oven until the top is golden brown and a toothpick inserted in the center comes out clean, 45 minutes. Cool in the pan on a rack for 15-20 minutes. Then remove the cornbread from the pan and let it cool completely on a wire rack. Cut into squares and serve.
Microwave bacon for about five minutes (cover with paper towel) or until almost crisp. Reserve bacon grease for hot bacon dressing (if making). Microwave almonds for two minutes (stirring once) in same plate used for cooking bacon. While those items are being microwaved, wash and chop green onions finely. Put spinach in large serving bowl. Explain that it represents the Christmas tree which will later be made into the cross of Christ. Add green onions. Add dried cranberries. Explain that the red symbolizes Christ's blood shed on the cross to pay the price for our sin. Crumble in bacon. Crumble in feta. Explain that the white stands for Christ's innocent blood washing away our sins and making us pure. Sprinkle with almonds. Stir in dressing (there are many great recipes for hot bacon and sweet and sour dressings on Zaar, but if you're in a hurry, just mix up vinegar, oil or bacon drippings, sugar, salt). Toss well and serve immediately.
Mix cream cheese and butter with a hand mixer. Slowly sift in icing sugar and continue beating until fully blended. There should not be any lumps. Stir in vanilla and lemon juice. Enjoy!
Cook orzo according to package directions. Drain. In a large skillet cook mushrooms and garlic in butter over medium heat for about 5 minutes or until tender and most of the liquid has evaporated, stirring occasionally. Stir in cornstarch, salt, and pepper. Stir in milk. Cook and stir over medium heat until thick and bubbly. Add cheese, almonds, and tarragon; cook and stir until cheese has melted. Stir in cooked orzo. Transfer to a serving bowl; sprinkle with snipped chives.
Mix flour, salt, and pepper in a bowl. Place buttermilk in a seperate bowl. Heat oil for frying. Dip chicken into flour, then buttermilk, then flour again. Fry until golden brown. For sauce: Place all sauce ingredients in a small sauce pan. Mix thouroughly and simmer on low heat, stirring frequently for about 20 minutes. Let cool slightly. Dip chicken strips into sauce one at a time and place on a baking dish that has been sprayed with non stick spray. Place in preheated oven at 350 degrees and bake for 15-20 minutes.
Melt butter in a medium pot and sautee green onions in the butter until soft. Add corn into pot with butter and onion and heat through. Add pimientos, crumbled bacon and pepper. Heat through and serve.
Mix sour cream, soup, salt, potatoes, onion and cheese well. Pour mixture into a greased 9" x 13" baking dish. Sprinkle with corn flake crumbs and drizzle with butter. Bake in a preheated 350 degree F. ,oven for 45 minutes, or until brown and bubbly. Recipe from: Home On The Range Cookbook, Sentinel Butter, ND.
Turn an eye on the stove to medium heat. In a large saute pan or stock pot, cook the chopped bacon for a few minutes until some grease is rendered, then, toss in the onion. Cook this until onion becomes tender. DO NOT DRAIN! Next, throw the collard greens into the bacon and onion and carefully stir a little (it will seem like there are too many collard greens, but they cook down very quickly). Pour in the chicken stock and the water. Add the optional seasonings (pepper, seasoning salt and vinegar). Cover the pan and cook on medium to medium high. You will see the collards begin to wilt rather quickly. Continue cooking until all of the liquid is gone, stirring occasionally. (This normally takes me about 20 minutes.). Try the collards and if they are not as tender as you would like, simply add 1/4 cup of water at a time until they reach the desired tenderness.
Place butter, shortening, sugar, salt, vanilla and 2 tablespoons milk in a chopper and pulse 4 or 5 times for about 10 seconds each time. Add additional milk 1 tablespoon at a time and pulse until your reach the desired consistency. Make enough frosting for a 2 layer cake or one 9 x1 3 cake.
Add the Chambord and creme de cacao to a warmed coffee glass. Slowly add the hot chocolate to the glass. Top with whipped cream and a sprinkle of cocoa powder. Garnish with a maraschino cherry and stir the drink.
Heat oil in a large (4 1/2 quart)Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; saute on medium heat about 5 minutes. Return chicken to the pan with vegetables. Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour. Add squash, bring to boil and simmer 30 minutes or until squash is tender. Stir in frozen peas (optional) and reheat for a minute or two. note:Bone-in chicken adds a little more flavor and bones can be removed after cooking but before serving stew. As a short cut, you can use boneless, skinless breasts, or if you like dark meat, substitute chicken thighs for some or all of the chicken breasts.