HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple, reserving 2 Tbls. syrup. Combine mayo, mustard and reserved syrup; mix well. Set aside and chill. In large bowl, combine pineapple, ham, celery and strawberries; mix lightly. Chill before serving. Add bananas; toss lightly just before serving. Serve in lettuce-lined bowl; top with dressing. Recipe easily doubled. However, if doubling, no need to double dressing, there is plenty so use sparingly even with a single batch.
Add all ingredients to the TALL CUP or a PARTY MUG and twist on the CROSS BLADE. Place the cup on the Magic Bullet power base and twist slightly to the LOCK ON position and mix until smooth.
Toss coconut with sesame seeds and panko, season with a combination of sea salt, pepper and pinches of cayenne to taste. Season the cornstarch with sea salt and pepper. Beat egg until frothy. Set up a breading line in this order: peeled shrimp, cornstarch, egg, coconut/sesame crumbs and a platter. With one hand, dredge shrimp in seasoned cornstarch and dip in egg; drain off excess egg and drop in coconut crumbs. With the other hand, coat shrimp well in crumbs and place on platter. Repeat with all shrimp. Deep fry at 320-350 degrees until golden brown, about 60 seconds, and drain on a rack.
Mix together the soy sauce, rice vinegar, sesame oil, lime juice and honey in a medium bowl. Set aside. Cut the chicken breasts into strips about 1 inch wide. Pour half the sauce into another bowl and set that aside. That will become the dressing. Add the chicken strips to the remaining sauce. Mix to ensure that all pieces are coated. Heat the olive oil in a medium saucepan. When the oil is heated, place the chicken strips in the pan. Do not crowd the pan. Let chicken brown on one side and then turn to brown other side. Since the strips are thin it should only take 5 - 10 minutes total. Once all the chicken strips are sauteed remove from heat and set aside to cool. In the meantime, wash the lettuce and rip into bite sized pieces. Put them in a large salad bowl. To that add the peppers, cucumbers, tomatoes, carrots, celery and sesame seeds. Take the sauce that you previously set aside and add the mayonnaise and cilantro to it. Sprinkle in the red pepper flakes. Whisk to combine. Lay the chicken strips atop the salad and pour some dressing over it.
Place lemongrass and minced ginger in a large saucepan with broth, jalapenos and lime zest. Bring to a boil, reduce to a simmer; cover and cook for 15 minutes. Strain into a bowl. Discard solids. Return the broth to the pan. Add pineapple, mushrooms, tomato, fish sauce and sugar. Bring to a simmer and cook, uncovered, for 5 minutes. Add shrimp and cook until they are pink and just cooked through, 2 to 3 minutes. Remove from the heat and stir in lime juice, scallions, and cilantro.
Drain canned salmon liquid into measuring cup. Add milk to total 1 cup. Flake salmon and add to milk/salmon liquid. Combine with all remaining ingredients and mix lightly. Pour mixture 8"X4" loaf pan, either well greased or treated with cooking spray. Bake at 375 degrees for 45 minutes to one hour. Serve with lemon wedges.
Preheat oven to 350F; convection oven to 300°F. In a food processor, blend the Cheddar cheese. Add shortening and butter and blend again. Add cayenne and water and blend again. Add parmesan cheese, then add the flour and baking powder, one third at a time, blending for a few seconds between each addition. Stuff a cookie press with the dough and using a star tip, push the dough out into daisies, 1 - 1 1/2 tablespoons each onto large cookie sheets. Bake for 10 to 12 minutes. Let cool and serve.
Combine the chicken, olive oil, salt, pepper, granulated garlic, granulated onion, and cayenne pepper in a large bowl. For a more flavorful chicken, marinate in the fridge anywhere from 30 minutes to overnight. The longer it sits, the better flavor it will have. Cook the bacon, in batches, in a large skillet until crispy. Transfer to a plate lined with paper towels to drain. Once cooled, cut each slice of bacon in half. Heat a stove top grill pan over medium-high heat. Lightly grease with olive oil. Cook the chicken for about 2 to 3 minutes, flip over and continue to cook for another 2 to 3 minutes on the second side. Transfer to a plate and cover loosely with foil. Let rest for about 10 minutes before slicing. Grill the red onion slices for about 2 to 3 minutes in total, flipping over halfway. Transfer to the plate with the chicken. To assemble the sliders, split the biscuits in half. Spoon about 2 teaspoons of buttermilk ranch dressing on the bottoms of the biscuits. Top each with a few slices of chicken, dividing it evenly among each slider, 2 half pieces of bacon, grilled onion, tomato, lettuce and another drizzle of ranch. Replace the tops of the biscuits and skewer with a toothpick. Serve warm or at room temperature.
Sift together dry ingredients. Cut in butter until it resembles course crumbs. Mix in 1 beaton egg and milk, add all at once to dry mix. Stir just until moist. Knead gently on floured surface for 1/2 minute. Pat or roll to 1/2 inch thickness. Cut into 6 bisquits with floured 2 1/2 inch cutter. Bake on ungreased baking sheet at 450 for 10 minutes. Split and butter bottoms, fill and tip with fresh fruit and whipped cream. Serve warm.
In a large bowl place the bread cubes; set aside. In large skillet, melt butter. Add bacon and saute until bacon is cooked but not crisp. Add onion and celery, cook until the onions are almost translucent and bacon starts to crisp. Do not drain. Remove skillet from stove; allow 10 minutes or so to cool. Pour over bread cubes (with optional gizzards) and toss. It should be cool enough now to mix with hands (squishing like making a meatloaf). Stuff and tie turkey or chickens. Cook as directed for STUFFED turkey or chicken.
Melt butter in large bowl in the microwave. Add marshmallows to the butter and coat them. Return this to the microwave and heat on full power 1 1/2 minutes. Stir until smooth and then add the cereal and fold in until well mixed. With greased hands (preferably) pat the mixture evenly in to a well greased 9X13 dish. Cool completely and cut into squares. Store remainder in airtight container.
Preheat oven to 450°F. Heavily spray a large non-stick baking pan with non-stick cooking spray. Pour egg substitute in large shallow bowl. Sprinkle with some Emeril's essence; also some salt and pepper, if you prefer. Place fish coating on a large plate. Add some Essence to this also, if you wish. Rinse fish fillets. Squeeze lemon wedges over fish. Sprinkle with Essence, salt and pepper on both side of fish. Dip in coating. Dip fish in egg substitute, then again in fish coating, and place on baking sheet. Bake at 450°F for approximately 10-15 minutes, until bottom of fish starts to brown. Turn fish, and bake about 5-8 minutes more, until fish is browned and crisp. Serve.
Beat butter at medium speed of an electric mixer until creamy. Gradually add the brown sugar and 1/2 cup sugar, beating well. Add the egg and 1 tbsp of the amaretto, beating well. Combine flour and baking soda; add to the butter mixture, beating well. Stir in the oats, apricots, and almonds. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375 for 7 to 8 minutes or until lightly browned. Cool 1 minute on cookie sheets before removing to wire racks. Let cool completely. Combine the powdered sugar and 3 to 4 tbsp amaretto, stirring until smooth. Drizzle the amaretto glaze over the cookies.
Combine all ingredients plus 1 gallon of water in a large dutch oven. Bring to a boil, then reduce heat and simmer 3 hours. Strain broth through a cheesecloth lined colander into a bowl and discard the solids.
Preheat your oven to 350. Melt butter over low heat in a large saute pan. Add the onion and celery and saute until soft but not brown, about 5 minutes. Stir in your cornbread and bread cubes and continue cooking until golden brown, about another 10 minutes. Add your seasonings and slowly stir in the stock until the stuffin' reaches your preferred consistency. Cook until the top of the stuffin' starts to brown, about 45 minutes to an hour. Oven types vary so cooking times may vary. I never stuff my turkey but this makes enough to stuff a 15 pound turkey and for you to taste along the way!
In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes. Add mushrooms and potato; cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes. Stir in flour; cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes. Top each serving with dollop of sour cream and sprinkle of green onion.
Cut the peppers in half and remove seeds and ribs, but leave the stalks intact for presentation purposes. Place the peppers in a lighly oiled roasting pan. (use a good solid shallow roasting pan). Cut the peeled tomatoes in quarters and place in peppers. Divide the anchovies among the 4 peppers. Thinly slice garlic and divide between the peppers. Drizzle the olive oil onto each pepper. Season with freshly ground pepper. (no salt). Roast peppers on the highest shelf of a 350 degree oven for 50 minutes to 1 hour.
Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry shrimp in 3 teaspoons oil for 1-2 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm. Stir-fry broccoli in remaining oil for 3 minutes. Add garlic; stir-fry 2 minutes longer or until vegetables are crisp-tender. Add the butter, wine, salt and pepper. Drain pasta; add to skillet. Stir fry the pasta and vegetables until the butter is Melted. Add the Parmasan Cheese (I used at least 1/2 cup). Stir fry until pasta is coated. Stir in shrimp. Stir fry until everything is coated -- I kept going until there was a bit of crisp crusts of cheese on some of the pasta and shrimp.
Place shrimp in a medium bowl. Add oil, salt, tequila, cayenne, garlic and chili sauce. Cover and refrigerate 1-2 hours. Prepare a hot grill. Remove shrimp from marinade and thread onto long metal skewers. Place on an oiled rack above ashen coals and grill, basting frequently with marinade and turning once, until shrimp are pink and loosely curled, about 2-3 minutes per side.
Place the turkey, apple, onion, pecans, and cucumber in a bowl. Squeeze the lemon juice over the top, and mix to combine. Make the dressing by whisking together the mayonnaise, yogurt, syrup, and horseradish until smooth. Pour the dressing over the turkey mixture, and stir to combine. Add salt and freshly ground black pepper to taste.
For the vinaigrette, combine the raspberry vinegar, Dijon mustard, sugar, salt and pepper in a bowl and mix until the sugar and salt dissolve. Whisk in the olive oil. For the salad, combine the greens, cranberries, pecans, onion and cheese in a salad bowl. Add the vinaigrette and toss gently to coat well.
Begin heating a large pot fill with water for the pasta. In a large nonstick skillet over medium heat, heat 1 tablespoon oil. Add in the onion; stir/saute for 5 minutes until tender. Add in the mushrooms and a generous pinch of salt; cook, stirring, for 3 minutes until the mushrooms begins to release their juices. Add in the garlic; continue to stir/saute until the liquid has evaporated. Add in the sage, rosemary, and wine; cook and stir 5-10 minutes until the wine has evaporated and the mushrooms are glazed. Add in the tomatoes and their juices; bring to a simmer; cook and stir frequently for 10-20 minutes until the tomatoes have cooked down and the mixture smells fragrant; season to taste with salt and pepper; set aside. When the water reaches a boil; add 1 tablespoon salt and gradually add in the pasta. Stir to make sure the pasta doesn't stick to the bottom of the pan. Cook until al dente; moisten the mushroom topping with 2-4 tablespoons of the pasta cooking water; drain the pasta. Toss the pasta with the mushrooms and remaining 1 tablespoon oil (if desired) in the pan or in a warm pasta bowl. Sprinkle on the cheese and serve.
Prepare pasta according to package instructions. While pasta is cooking, combine the tomatoes, basil and garlic in a blender or food processor. Blend at low speed until tomatoes are completely pureed. Pour mixture into a large saucepan. Heat to boilng, reduce the heat and simmer 5 minutes. When pasta is done, drain well. Return pasta to cooking pot,add the tomato sauce and heat over low heat until sauce is simmering and the pasta is covered with sauce. Remove pot from heat and stir in ricotta and Parmesan cheese until evenly distributed.
In a large bowl, cream together sugar, butter, milk, vanilla and egg. Lightly spoon flour into a measuring cup, level off. Add the flour, baking powder and salt to creamed mix, mix well. Cover and refrigerate for 1 hour for easier handling. Preheat oven to 400 degrees. On lightly floured surface, roll out 1/3 of the dough at a time to approximately 1/8 inch thickness (I don't whip out a measuring tape at this point--just an estimation--eyeball to the thickness that you prefer.). Cut with desired cookie cutters. Place 1 inch apart on ungreased cookie sheets. Decorate as desired. Bake at 400 degrees 5-9 minutes until edges are very light golden. (In my oven, this takes about 6 minutes.) Be careful not to overbake (if you like soft cookies, as I do.). Immediately remove from cookie sheets to cooling racks.
Mix all the ingredients. Taste and adjust to personal preference. Serve over: Berries (hit them with a little lemon juice to brighten). Bread Pudding. Chocolate cake. Lemon cake. Chocolate ice cream. Whatever you want to put under it!
Put peeled bananas in blender, top with peanut butter, add chocolate drink mix, cover with ice to taste, add milk, then blend till frothy and thick to taste. Pour into glasses and top with whip cream if you like. The kids will love it, but so will the adults! Refreshing and filling!
In a dutch oven or large saucepan, cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings. Cook turkey in the drippings until no longer pink. Add the carrots, 1 3/4 cups water, broth, onions, celery, rosemary, and bay leaf.Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. Combine flour and remaining water until smooth; stir into turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Stir in the salt, pepper, and reserved bacon. In a bowl, combine biscuit mix and milk. Drop batter in six mounds onto simmering stew. Cover and simmer for 15 minutes or until a toothpick inserted into dumplings comes out clean.
Prepare pie shell by pricking bottom and sides well with fork. Bake at 400 for 10 minutes. Remove from oven; set aside. Reduce oven temperature to 350. In saucepan combine flour and pepper; blend in milk. Cook and stir till thickened and bubbly; remove from heat. Stir in cheese till melted. Stir in salami, potato, onion and pimiento. Turn into pie shell. Bake at 350 till center is nearly set, 35 to 40 minutes. Let stand 5 minutes.
If some scallops are a lot larger than others, you may want to cut the larger ones in half. Rinse scallops and pat dry with paper towels. In a skillet heat butter over medium-high heat. Add the garlic and lightly sautee for about 1 minute. Add scallops and tarragon. Cook for about 6-7 minutes or until scallops are opaque; turning each once halfway through cooking. Sprinkle with paprika and parmesan cheese and serve immediately.
Soak the minced onion in the sherry. Meanwhile, stir together the cream cheese, green olives, mayonnaise, and chopped dried beef. Add the onions and sherry mixture. Stir well. Serve on Rye Krisp crackers. Best of made 6 to 8 hours ahead of time.
Cook pasta according to package directions. Drain and set aside. Preheat oven to 350 degrees. Remove sausage from casings. Cook sausage and onion in olive oil in a large, deep skillet, stirring ocassionally. Halfway through cooking add garlic, basil, oregano, salt and pepper. When chicken is cooked through and crumbles add chicken broth, tomato paste, red wine and bay leaf. Simmer for 10 minutes, stirring ocassionally. Begin to add cooked pasta, a little at a time, stirring well to coat pasta with sauce. Don't forget to take out the bayleaf! When all the pasta and sauce are mixed together, place mixture in lightly sprayed 9x13 casserole dish and top with grated mozarella cheese and then grated parmesan cheese. Bake uncovered for 30 minutes or until cheese is melted. After 30 minutes I usually place the dish under the broiler for a few minutes to brown the top a little bit.
In a large skillet, heat the oil until smoky. Add the chile and onion and stir-fry over high heat for 30 seconds. Add the garam masala and stir-fry until the onion is crisp-tender, 2 minutes. Toss in the tomatoes and lime juice. Transfer to a bowl; season with salt and pepper to taste. Stir in cilantro. Serve hot or at room temperature.
Day One -Wash and scald raisins to plump. Drain and dry well. Place all fruit and almonds into a large bowl. Sprinkle spices over fruit and add the lemon and orange rind and juice. Stir in the rum and let stand overnight, stirring occasionally. Day Two -Cream butter. Gradually add sugar, bea ting well after each addition. Add egg yolks one at a time, beating well after each addition. Add flavourings. Add 1 cup of flour to fruit and nut mixture. Toss to coat well. Add remaining flour alternately with cold coffee to the creamed mixture. Stir in fruit mixture. Beat the egg whites until stiff peaks form. Fold into batter. Pour batter into 3 pans which have been lined with two thicknesses of brown paper and the top layer greased and dusted with flour. (We used tube/funnel pans.) Bake at 275F for 2 1/2 to 3 1/2 hours or until a cake tester comes out clean from the centre. Cool cakes completely in the pans on cake racks. Remove from pans and peel off paper. Wrap cakes in cheesecloth (moistened with rum); then in foil. Keep in a cool place for four to six weeks to allow the flavours to join. NOTES: Grandma used to open the foils and re-moisten the cheesecloth at least once in the ripening process. (By drizzling in about 2 Tbsp rum There is note of timings for different fruit cake pans. (I think originally the recipe would make one each of the 4, 6 and 8 inch pans.) 4x4 - 2 1/2 hours 6x6 - 3 hours 8x8 - 3 1/2 hours or until tests clean - in a 2750F Oven.
Preheat oven to 350°F. Line the bottom of an ungreased 9x13- inch baking pan with enough chopped rhubarb to cover bottom. Sprinkle sugar evenly over rhubarb. Then sprinkle Jello powder and marshmallows. Prepare a standard white cake mix according to package directions. Pour the mix over ingredients in pan. Bake about 45 minutes. Let stand a few minutes and invert pan on serving sheet.
Preheat the oven to 425°F. You will need a 12-inch cast iron skillet, or oven-proof skillet, and a blender. In a blender at medium speed, mix together the eggs, milk, flour, granulated sugar, vanilla, and cinnamon, until just combined, about 15 seconds. The batter should be a little bit lumpy. Melt the butter or margarine in a 12-inch cast iron skillet by putting it in the hot oven for about 30 seconds. Remove the skillet from the oven, spread the butter to coat the bottom and sides of the skillet, and pour in the batter. Return the skillet to the center oven rack and bake for about 20 minutes, or until the pancake is puffed and lightly browned. Note: (Do not check before 17 minutes have passed and close the oven door slowly and carefully after checking).
Mix all ingredients together and pour into a shaker. Use to season steaks. for grilling or broiling.
Place all cookie dough ingredients in bowl of your mixer. Beat on medium speed until a soft, smooth dough is formed. Remove from bowl, shape into a 3/4" thick disc. Wrap well in plastic wrap and chill for 30 minutes, or as long as overnight. Preheat oven to 350, line two baking sheets with parchment paper. Shape dough into small balls, about the size of a large gumball (a teaspoon cookie scoop will help). Bake for 7-10 minutes. Watch cookies carefully to avoid scorching bottoms. Remove cookies from oven and allow to cool slightly on pans while you prepare glaze. For glaze, blend the sifted confectioners sugar with heavy cream and vanilla. Glaze will be thick, almost icing consistency. Using a teaspoon, portion glaze over barely warm cookies. You can pipe the glaze from a piping bag or zip-top bag with a corner cut off as well. Top with chocolate pearls, slivers of maraschino cherry, or chocolate sprinkles. Store any leftovers at room temperature for up to a week.
For Meatloaf: Combine all ingredients in a large bowl. Knead for 20 minutes. Shape into two tightly formed loaves. Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit. Cool loaves and slice thin. Meat can be frozen for future use. For Sauce: Stir canned milk, sugar and garlic powder until sugar is dissolved. Slowly add vinegar and continue mixing. Let sauce sit for at least one hour in refrigerator before using. For Sandwich: Heat thin sliced donair meat in a frying pan. Dip a pita bread in water and fry in frying pan to soften. Place a small amount of sauce on bread. Top with meat, chopped onions and tomatoes and finish off with more sauce. Roll up or serve open face on a plate.
Preheat oven to 350 degrees. Remove skin from chicken if necessary and clean chicken well. Scrub potatoes very well being careful not to rip the thin skins on red potatoes if using, if using white or yellow potatoes only peel them if the skins are tough or hopelessly dirty. Quarter large potatoes and halve medium to small potatoes. Peel and quarter onions. Scrub celery and remove ends, cut long celery ribs in half. Scrub carrots and remove ends, cut thick carrots in half. In a large roasting pan arrange chicken pieces in a single layer if using pieces or place whole chicken in center of pan. Place potatoes, onions, celery, and carrots randomly around edges of pan beside chicken. Pour white wine over chicken and vegetables making sure to pour wine over entire contents of pan. Sprinkle Old Bay Seasoning over chicken, use less for a milder spice, and more for a spicier flavor. Put lid on roaster or cover with aluminum foil. Place pan in oven and bake on 350 degrees 1 hour and thirty minutes. Remove from oven and check for doneness. Stick thickest pieces of chicken or thickest part of breast on whole chicken, if juices run clear the chicken is done, if juices are pink or red return pan to oven and continue to bake at 350 degrees for 30 more minutes. Remove pan from oven and check chicken for doneness again, if still not done repeat process until juices run clear.
Cook macaroni according to package directions; drain well. Thinly slice four of the frankfurters; set aside. Cook onion and green pepper in butter till tender but not brown. Blend in flour, worcestershire, mustard, 1/4 teaspoons salt and dash of pepper; add milk all at once. Cook and stir till thickened and bubbly. Stir in the sliced franks, cooked macaroni, and cottage cheese; mix well. Turn into a 1 1/2 quart casserole. Bake, uncovered at 350 for 20 minutes, stirring once. Cut remaining 2 franks diagonally into thirds; arrange atop casserole. Bake till heated through, 15 minutes more.
Drain the giardiniera and olives. Chop coarsely in a food processor. Remove to a bowl and add the olive oil, garlic, oregano, ground black pepper, and stir well. Set aside and allow to marinate for one hour. Spread 1 tbsp olive salad on each side of the rolls. Place 3 slices of pastrami on each roll, followed by three slices of ham and 2 slices of salami. Top each roll with 2 slices of cheese and place under a broiler until the cheese has melted and the sandwich is warm. Place the top on the roll and serve immediately.
Bring nectarines to boil and boil for 15 minutes, gently. Smash, or puree with an immersion blender. Add lime zest and juice, the pectin (along with the calcium water) and blend again. Pour into sterilized jars to freeze or can according to directions. Makes about 3 cups with the lower sugar version. More if all sugar used.