HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut eggs in half lengthwise, carefully removing yolks into a medium-sized bowl,(I use a Pyrex 2-qt glass bowl) and placing the whites onto a serving plate. Mash the yolks in the bowl with a fork until they look like coarse cornmeal. Mix in dry ingredients first: white pepper, cayenne, salt and ground mustard; next mix in wet ingredients: mayonnaise, relish, yellow mustard and horseradish. Stir until well blended. Adjust seasonings to taste; adjust amount of wet ingredients for texture, if necessary. Fill egg white halves with yolk mixture, using a teaspoon. Sprinkle with sweet paprika and press a single pimento-stuffed green olive into the yolk to make them festive!
Mix extracts with marshmallow cream and add powdered sugar and knead well. Using your hands to form small rolls. Dip rolls in melted caramel and roll in pecans or peanuts. Chill and wrap in plastic wrap.
Heat oil in a large heavy-based saucepan. Saute onion and garlic for two minutes. Add spices and cook,stirring for 3 minutes. Add vegetables and stir to coat with the spices. Cook, stirring occasionally for 3 to 5 minutes. Blend in the stock and lemon,bring to boil then add the chickpeas and sultanas.Reduce the heat and cook,uncovered,for 20 minutes or until the vegetables are cooked and the sauce has thickened. Place couscous in a large bowl and cover with boiling water. Cover with plastic wrap and let stand for 5 minutes until the couscous absorbs the water. Fluff up with a fork and serve with the vegetables. Sprinkle the pistachios over the top. NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial seasoning is unavailable.
Put the fruit and top with the sugar into a large pan, cover and leave for 6-8 hours. On medium low heat, bring to the boil and simmer for 40-50 minutes or until the fruit is soft and setting point is reached. Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away.
Heat gas grill on medium-high or charcoal grill until coals are ash white. Sprinkle steaks with salt and pepper, as desired. Place steaks onto grill. Grill, turning occasionally, until steaks reach an internal temperature of 145°F (medium-rare) or desired doneness (8 to 10 minutes). Meanwhile, combine all sauce ingredients in small bowl; mix well. To serve, cut each steak in half. Place onto serving plates; spoon sauce over each steak piece. Recipe Tip The sauce can be made up to 1 day ahead. Store, covered, in the refrigerator. At serving time, warm sauce slightly in microwave.
Combine the bread crumbs and garlic and set aside. Mix together the cucumber, red peppers, jalapeno peppers, onion, and tomatoes in a large bowl. Pour in the tomato juice and lime juice and stir to combine. Add the bread crumb mixture and stir in the oil. Puree half the soup in a food processor or blender and stir it back into the half that is not pureed. Season with cumin and salt and pepper to taste. Refrigerate until cold. Just before serving, stir in the crabmeat and avocado.
Heat coconut milk in saucepan, stirring constantly to prevent curdling. Add chicken, followed by prawns. Lower heat to simmer once it's almost boiling. Keep stirring until mixture is cooked. Add fish sauce, sugar and salt. Transfer to bowl and cool at room temperature. Garnish with coriander leaves and sliced chilli. Serve with rice crackers.
Preheat oven to 400 degrees. Mix all ingredients in huge container (I use my roasting pan). Shape into balls about the size of a walnut. Line cookie sheet with foil, put 12-15 onto cookie sheet, and bake at 400 degrees for 12 minutes or until browned-check after 6 minutes to see if they need turning. Drain on paper toweling. Label your zip lock bags. Portion out to what your family needs in a zip lock bag. (You might want to use one batch for your supper tonight.:). Later defrost 24 hours ahead in your refrigerator.
Cook rhubarb and water till boiling. Add sugar. Let mixture come to a rolling boil. Boil 2 minutes, stirring often. Add Jello and stir well. Remove from heat. When mixture is almost cool (fruit won't come to the top), put in small freezer containers or small margarine containers. Freeze some and keep rest in refrigerator.
Preheat oven to 400. Mix mayo, parm , and half the green onions. Spread mixture on slices then top the slices with the rest of the green onions. bake until its brown and bubbly. Serve Hot!
Wash, trim, slice and steam the green beans. Save 2/3 cup of the cooking water. Cool the beans in cold water to prevent them from cooking more from their own heat. Chop the cabbage, and set both vegetables aside. In a double boiler, melt the butter with the vinegar, sugar, bouillon cube, dill, salt and pepper to taste, and add the cornstarch mixed with a little cold water (about 1 tbsp.) Cook until the sauce thickens, stirring constantly, then thin it with the bean cooking water. Add the cabbage and cook it for 5 to 10 minutes, stirring frequently, then add the beans. Stir well to be sure the vegetables are well coated in the sauce. Thin with a little more water if needed. Heat through and serve.
Start a charcoal or gas grill; fire should be moderately hot and rack about 4 inches from heat source. Combine garlic, chili, ginger and 1/3 of the shrimp in a food processor and puree, stopping machine to scrape down sides of container as necessary. Add remaining shrimp along with shallots, bell pepper, salt, pepper and cilantro, and pulse as many times as necessary to chop shrimp, but not too finely. Shape mixture into 4 patties. Brush grill or patties lightly with oil and place them on grill. Cook undisturbed until a dark crust appears on bottom and they release fairly easily with a spatula, about 5 minutes. Turn and cook an additional 3 to 4 minutes on the other side. Serve on buns or not, as you like, with ketchup or lime juice as a condiment.
Place the dried plums (prunes) in a saucepan with water or wine to cover and simmer them for 2-3 minutes to rehydrate a bit, then remove from heat and let sit for about 30 minutes. Meanwhile, roll and tie the loin so that you'll be able to stuff things into the inside. Drain the rehydrated plums, reserving the liquid. Using the end of a long wooden spoon (or something else you have about that will work), push the plums and apple slices alternately into the rolled and tied pork loin from both ends. Preheat oven to 350 degree F. In a large roasting pan on the stovetop, melt the oil and butter together, then brown all sides of the stuffed loin. Add the reserved plum liquid and wine, then bake in the roasting pan at 350 degrees F for 1 1/2 to 2 hours (time depending on the thickness and weight of your loin), checking for doneness periodically. When it's done, carefully remove the meat from the roasting pan and let the meat sit, covered, for a few minutes on a platter (probably the one you'll serve it on). Move the roasting pan back to the stovetop and set on medium low, then pour in a cup of half and half into the remaining liquid in the pan. Stir in one to two tablespoons of current jelly (to taste) and let it reduce to your preferred thickness for the sauce. Season to taste with salt and freshly ground black pepper. Untie the loin, cut, and serve it with the sauce and whatever delicious sides you've chosen. Makes 4-6 servings. Note: some folks like to add a bit of Dijon into the sauce.
Preheat oven to 350 degrees F; spray baking sheet with cooking spray. In a large bowl, combine the flour, cheeses, baking powder, salt, chili powder, and garlic powder (if using). In another container, combine the milk, oil, and eggs, and whisk to combine well. By hand (recommended) or with an electric mixer with paddle attachment (on low speed), gradually add the milk mixture to the dry ingredients, mixing until well blended and the dough is dry and crumbly (do not overmix!). Turn the dough out onto a lightly-floured board and knead 8 times, then divide the dough in half. Form each half into an 8-inch long roll and place them at least 6 inches apart on the sprayed baking sheet. Carefully flatten each roll to a 1-inch thickness. Bake at 350 degrees F for 30 minutes, then remove from oven; let the rolls cool on a wire rack. Reduce the oven temperature to 325 degrees F. Slice the rolls into 2/3-inch (approx) slices, diagonally; should make about 12 slices per roll. Place the biscotti slices back on the baking sheet, cut side down, and bake at 325 degrees F for another 10 minutes; turn biscotti over and bake an additional 10 minutes." Remove the biscotti from the sheet and allow to cool on a wire rack. Store in an airtight container. Makes approx 2 dozen biscotti.
Drain the yogurt to 11/2 cups: Line a strainer w/a coffee filter, add yogurt & set aside about 1 hour. Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. Drain, slip off the skins under cold running water, and cut away the root ends and stalks. Coarsely grate the beets, using the shredding disk of a food processor or the large holes of a hand grater (latex gloves are recommended for the latter or you'll look like an axe murderer!). Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour. Garnish with sprigs of fresh mint just before serving.
Combine the flour, egg, baking powder, rose water, and buttermilk in a good sized bowl, stirring until they are well blended. Fold in the candied fruits so they are distributed evenly in the dough. If the dough seems sticky, add more flour until you can work it easily with your fingers. Shape heaping tablespoonfuls of the dough into four leaf clovers. Place on a greased cookie sheet at 350*F for about 10 minutes, until fully raised and slightly browned. Drizzle a little honey on top while cooling.
Form Salisbury Steaks into patties if using. Brown Steaks in Skillet. While steaks brown combine remaining indgredients in a bowl. Transfer Steaks to a 13X9 baking dish. Pour Sauce over meat. Cover and bake at 350 degrees for 1 hour and 15 minutes.
In a shallow dish whisk the eggs with Dijon mustard, basil, salt and pepper. Place 4 slices of bread on a flat work surface, then place 1 slice of cheese on top of each slice of bread. Top evenly with smoked turkey slices or ham, then remaining cheese slices. Top with remaining bread slices. Dip the sandwiches into the egg mixture turning to coat soaking the bread well. Heat a large non-stick skillet over medium heat, then brush with a thin layer of butter. Cook the sandwiches in batches turning once for about 3-4 minutes on each side or until browned and the cheese is melted (brushing the pan with more butter between batches).
In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
Preheat the oven to 350 degrees f. Line the bottom of a 9-inch springform pan with parchment paper before locking the pan. Lightly grease. Whisk flour, baking powder and salt together and set aside. Cream the sugar and butter until light and fluffy. Add the egg and mix well. Add vanilla sugar or extract if you prefer. At low speed, mix in the flour, followed by the milk until fully mixed. Pour the batter into the pan and bake ten minutes. Prepare the next layer. Whip the cream cheese and sugar until light and fluffy. Beat in the egg. Stir in the zest if using berries. Set aside. Toss the fruit with cornstarch and sugar. Layer the fruit on the just-baked cake. Pour the cream cheese mixture on top. Bake at 350 degrees for 40 minutes or until a toothpick comes out clean. *You can use two thinly sliced apples or pears if you prefer.
Pour the chili sauce and grape jelly into a large pot or wok. Simmer on medium until the jelly melts; stir well. Add the meatballs and chicken. Simmer for about 25-30 minutes until chicken is cooked, turning and stirring occasionally. Great served over rice.
In small saucepan over medium-low heat combine lemon juice with onion and tarragon. Simmer 2 minutes. Reduce heat to low and add mayonnaise, milk, mustard, salt and pepper. Whisk until smooth. Cook, stirring occasionally, 3 minutes or just until hot. Do not boil.
Boil potatoes in skins and cool, peel and grate. Combine with 4 Tblsp butter, melted Stir in cheese until almost melted. Blend with rest of the ingredients. Put in a 2 quart pan sprayed with cooking oil. Dot the top with 2 Tblsp butter. Cover and bake at 300 about 25 minutes.
Heat oven to 375 degrees. Combine cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together in a bowl using a whisk. Reserve 1/4 cup grated cheddar for topping. In a large bowl, combine the rest of the grated cheese, milk mixture and uncooked pasta. Pour into a buttered 9-inch baking pan, cover tightly with foil and bake 30 minutes. Uncover pan, sprinkle with remaining 1/4 C cheddar cheese and dot with butter. Bake 30 minutes more uncovered, til brown on top. Let cool ~ 15 minutes. Enjoy!
In a chilled bowl, stir ice cream until softened. Spoon icecream onto a pie shell, spreading evenly. Return to freezer for at least four hours. To serve, warm the fudge topping in a microwave oven according to directions on jar. Let pie stand at room temperature for 5 minutes before slicing. Serve with warmed topping and if desired, sprinkle with crushed candies.
While fruit is still frozen, dice into small pieces. Work carefully yet quickly to keep fruit in a frozen state. Place a few bits of frozen fruit bits into each of the ice molds/trays. Pour enough chilled white grape juice to fill trays. Pour into mini muffin tins or ice trays and freeze solid. Once fully frozen, place in a large Ziploc bag until needed. When ready to serve, mix remaining bottle of white grape juice and ginger ale into a punch bowl. Add frozen fruit cubes and serve.
Prepare jars, lids and bands. Mash thawed blueberries. Mix with sugar, wine, and orange juice concentrate. Cook over high heat, stirring to dissolve sugar. Bring to a boil and let boil very hard for 1 minute, stirring constantly. Remove from heat and pour in pectin. Stir and skim for 6 minutes. Pour into prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Asdjust time according to your altitude.
Melt the butter in a medium saucepan. Add the jalapeno, corn and onion. Saute until the vegetables are tender. Stir in the grits. Add the water gradually, stirring constantly. Cook over medium heat until the grits have absorbed all the water, stirring constantly. Stir in the thyme and season with salt and pepper.
Place the eggs, hazelnuts, white sugar, chocolate chips, baking powder, vanilla and salt into a blender or food processor. Process for 3 minutes. Pour batter into two greased and parchment paper-lined 8" round cake pans. Bake at 350 degrees Fahrenheit for about 25 minutes until wooden pick inserted in center comes out clean. Cool. Beat butter, icing sugar, cocoa, vanilla and coffee together well in small bowl. Remove 1 cake layer, top side up, to plate. Spread with filling. Set second cake layer over filling, top side up. Frost with a light and fluffy chocolate frosting or use a chocolate ganache.
Slice roll and drizzle with oil. Layer, in order, cheese, salami, and cappicolla. Top with lettuce, tomatoes, onion, and peppers and/or pickles, if using. Drizzle with a bit more oil, and sprinkle with oregano. Hold the mayo!
In a large bowl, toss lemon juice and chicken pieces. In a seperate bowl, whisk together yogurt, garlic, ginger, paprika, mint, and salt. Pour over chicken, stir to coat, cover with plastic wrap, and refrigerate for 1 - 24 hours. Position oven rack to upper 1/3 and preheat broiler. Discard excess marinade. Broil chicken for 15 minutes. Reduce heat to 400 degrees F and bake for 15 additional minutes.
In bowl, combine 1 tablespoon of ketchup and all other ingredients. Shape into loaf, top with remaining 1 tablespoon ketchup, and bake at 350 degrees for 35 to 40 minutes.
Saute onions, garlic, and green pepper. Add sliced up chicken. Add tomatoes. Add chicken broth and spices. Simmer until liquid is reduced. While simmering, prepare rice using a pressure cooker. Recommend 2 c rice to 3.5 cups chicken broth.
Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth. Refrigerate until cold.
In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole, melt 2 Tbs butter or margarine in microwave Add celery, onion and green pepper to melted butter. Heat, uncovered, in until vegetables are tender Combine remaining ingredients except 1/3 cup chow mein noodles with vegetables. Blend well. Top with 1/3 cup of chow mein noodles. Heat in Microwave, uncovered, 10 minutes or until sauce bubbles.
Sterilize 2- 1/2 pint jars. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil. Place peppers in the 1/2 pint jars. Pour on the hot pickling juice and bring liquid to within 1/2" of the top. Be sure the edge of the jar has no juice on it. Place lids and screw on bands finger-tip tight. Seal jar and leave for 2 weeks.**. **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
Stir the fresh blue mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don't close in response to the tap. Place all ingredients (not the marinade ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed open (about 3 minutes). Remove mussels, discarding any that do not open. When cool, shuck mussels and place meats in a large serving dish. Combine above marinade ingredients in an air-tight container and shake vigorously to blend. Pour over fresh blue mussels. Refrigerate until ready to use.
Pound ginger and green onion with back of knife or cleaver. Put into a bowl with the water. Set aside 10 minutes. Strain green onion and ginger out of the water, reserving water. Put ground pork into a bowl. Add green onion and ginger water, sherry, 1 Tablespoon soy sauce, 1/2 teaspoon salt and 1 Tablespoon cornstarch. Mix well with your hand in one direction. Form meat mixture into 4 large balls. Using your hands, lightly coat balls with dissolved cornstarch. Heat 4 tablespoons peanut oil in a wok. Fry balls one at a time until they are brown. Baste with hot oil to facilitate browning. Remove carefully and set aside. Heat 2 tablespoons oil in the wok. Stir-fry bok choy for 2 minutes. Place meatballs on top of fried bok choy. Add 2 tablespoons soy sauce and stock. Cover and simmer for 1 hour. Add sugar. Bring to boil for 2 minutes. If the gravy is too watery, thicken with a little cornstarch dissolved in cold water. Serve over steamed rice.
Saute onion, garlic and mushrooms in 2 T butter. Meanwhile, slice steak into 1/4" strips. Remove sauteed mixture with slotted spoon and set aside. Dust sirloin strips with flour, salt and pepper and brown in pan drippings. Remove meat with fork to save pan juices and add to mixture that had been put aside. Add 2 T butter to pan drippings to melt then add four and tomato paste and stir until it's a sticky mess (AKA roux). Add boullion or broth and simmer, stirring constantly, until thick and bubbling. Add reserved mixture and simmer to heat through and blend flavors. If meat is not yet tender, simmer covered until it is. Cook noodles and drain. When ready to serve, stir in sour cream and wine to meat mixture and add salt and pepper to taste. Place individual servings of noodles on each plate and cover with stroganoff mixture.
In a medium saucepan, heat oil and saute onion until soft. Add applesauce, ketchup, vinegar, brown sugar, Worcestershire sauce and pepper. Bring to a boil while stirring. Reduce heat and let simmer. Remove from heat when thickened. Place chicken on grill, skin side down. Grill for about 15 minute Turn and cook for another 10 minutes. Turn again and brush a heavy layer of applesauce mixture on the chicken. Continue cooking and baste with sauce until chicken is done.
Preheat oven to 350 degrees. Place 1/2 of the ravioli in a greased 8x8 glass dish. Pour half of the sauce on and stir until mixed well. Make sure ravioli are spread evenly over dish. Place pepperoni slices in a single layer over ravioli and sauce. Sprinkle parmesan cheese evenly over entire dish. Place remaining ravioli in single layer on top of cheese. Spoon remaining sauce over ravioli, making sure ravioli are well-coated. Place remaining pepperoni in a single layer on top of ravioli and sauce. Sprinkle mozarella over top*. Cover dish and bake for 30 minutes. *If covering with foil, you can keep the cheese from sticking to it by baking dish for 25 minutes before adding mozarella and then baking for 5 minutes or until cheese is melted.
Drain and flake tuna in a medium bowl. Add pickles, onion and cheese and mix well. Add mayonnaise and mix well. Fill hot dog rolls and wrap each in tin foil, twisting both ends to close. Place on cookie sheet and bake at 350 degrees for 20-25 minutes. Serve in corn-on-the-cob dishes with french fries and a salad. These can also be cooked on a grill, making them suitable for camping.
Sprinkle chops with salt & pepper and dredge in flour. In a 12" skillet over med-high heat add oil and brown chops a few at a time until browned on both sides. Remove to a warm platter. Now in drippings cook carrot, onion, celery, and garlic 5 minutes Add wine , tomatoes, boullion, bay, thyme, and allspice. Add chops. Bring to a boil, reduce heat to low and simmer 50 minutes or until chops are tender, turning once. Remove bay leaf and any bones that are loose. Remove chops to serving platter. Pour veggie mixture into the blender, skim fat, blend until smooth ( the kids will never know!) Return to pan and give a quick boil to thicken. An immersion blender works well here. Enjoy!
Preheat oven to 550-degrees F. Using a sharp knife cut slits into beef and insert the garlic into the slits. Place beef on a rack in a roasting pan. Arrange vegetables around beef. Add water (about 1-2 cups so vegetables don't burn and bottom of pan is covered). Bake at 550 degrees F for 20 minutes. Reduce heat to 300 degrees F. Bake for 1 1/2- 2 hours (for rare about 1 1/2 hours, med about 2 hours, well-done for about 2 1/2 hours). Open oven door and let roast sit another 20 minutes before carving.
Grease two 5 x 9 bread pans. Add the ingredients in the order listed in your bread machine manual (per manufacturer). Select dough cycle and push start. When cycle is done, remove the dough to a lightly floured board, cut into 2 halves. Shape each piece into a loaf and place in greased bread pans. Cover and let rise until double in size (about 50 - 60 minutes). Bake in 350 degree oven for 25 - 30 minutes depending on your oven. Rub tops with margarine or butter when you removed from oven. Remove from bread pans and let cool on a wire rack. When completely cool store in 1 gallon zip type bags. Enjoy!