HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in a large saucepan. Add onion and cook until softened (about 5 minutes). Add flour and cook, stirring constantly, until the flour is slightly browned (about 1 minute). Add the tomatoes, broth, oregano and pepper. Bring to a boil. Reduce heat and simmer, covered, until heated through (about 10 minutes). Puree the tofu and the reserved liquid. Add the pureed tofu, parsley, dill and honey. If you prefer you can puree to whole soup for a smoother texture. Cook while stirring until just heated (about 3 minutes). Don't overcook.
Combine in a big bowl with hands, create a small test patty, fry in a little oil. Then taste for seasoning and adjust. Form meatballs into golf ball sized balls. Place in oiled casserole and bake for 30-40 minutes at 350 degrees F. Remove from oven, turn meatballs over, cover with red sauce, bake for another 40 minutes. Serve with buttered noodles, more sauce and fresh parmesan cheese.
Place the chicken stock in a saucepan and boil the drumsticks until tender. Add black and white soya sauce to taste. Put sliced star fruit, shallots, tomatoes, lemon grass and shredded kaffir lime leaves in the pan and season with fish sauce to taste. Cook further 5 minutes. To serve: Pour into one large or two individual bowls and decorate with coriander and red chilli. Serve warm or hot.
Preheat oven to 325°F. Combine mustard and brown sugar and brush on one side of bacon strips. Place on broiler pan and bake for 15 minutes or until bacon is crisp. When serving as an appetizer, cool bacon and cut into 4 or 5 pieces per strip. Makes about 75 pieces.
Combine ground beef, salt, and pepper in a large bowl; mix well, and shape into 16 thin patties. It easier to form 8 equally portioned balls of meat, then halve it to form the patties. Combine cream cheese, blue cheese, onion, horseradish, and mustard in a small bowl; beat at medium speed of an electric mixer until blended. Divide cheese mixture evenly among 8 patties; spread to within 1/2 inch of edges. Top with the remaining patties, pressing edges to seal. Make sure to seal them well. Grill hamburgers over medium-hot coals (350 to 400 degrees) 10 minutes on each side or to desired degree of doneness. Set aside, and keep warm. Saute mushrooms in melted butter in a skillet until tender. Top burgers with sauteed mushrooms.
Combine nectar, dried apricots, oil, golden syrup, garlic rosemary and pepper in a small bowl. Add the lamb cubes and marinate in the fridge at least 4 hours. Thread lamb cubes onto skewers alternating between apricot, onion and bell pepper between each piece. Cook on a BBQ grill, brushing ocasionally with the marinade. Reduce remaining marinate in a saucepan and serve over the top of the kebabs.
Add ingredients to the bread machine, according to the manufacturer's directions. I mix all my flours, gluten and grains together, well, before adding to the bread machine. Add the salt in one corner of the pan and the sugar in another. Make a well in the flour and add the yeast in the middle. Set on basic setting with normal crust and check at the end of 5 minutes to see if more liquid or flour is needed. This makes a one pound loaf.
Heat olive oil in a large stock-pot over medium heat. Add garlic and onion, cover. cook for 5 minutes until onion softens. Add rest of ingredients, cook for 10 minutes more or until vegetables are tender. Serve in bowls with grated Parmesan cheese on top.
Buy a new plant mister bottle. Wash thoroughly before using. Add two tablespoons of canola oil followed by 1 cup less two tablespoons of water. Use these sprays the same way you would use commercial cooking sprays. Just make sure you shake it before each use.
Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass and garnish with lemon peel.
Place pork chops in slow-cooker. Mix all other ingredients in a bowl, and pour over pork chops. Cook on low for 5-6 hours. Serve over rice.
Preheat oven to 325. Place onion, apple and half lemon in turkey cavity- reserve other half of lemon-put some of it in neck cavity if desired Place turkey breast side down on oiled rack in roasting pan. Sprinkle with salt and pepper. Roast uncovered for 2 hours, basting with pan juices occasionally. Wearing clean oven mitts or my preference disposable latex gloves, turn turkey breast side up Squeeze remaining lemon half over turkey breast and cover with bacon. Roast basting occasionally about another 2 hours or until done with meat thermometer Giblet stock. While turkey roasts place all ingredients in medium saucepan. Bring to boil over medium heat. Reduce heat and simmer for 1 hour partly covered. Strain and add liquid to gravy. Apple Stuffing. Cook bacon in skillet, until crisp and set aside. Add onion, celery and garlic to skillet and cook until soft-set aside. In large bowl, combine, bacon, onion, celery, garlic and lemon juice. Add bread cubes, apple, egg, parsley and spices. Spoon into greased baking dish. Cover with foil and cook in oven along with turkey for 30 minutes. Stir, add some juices from turkey and cook uncovered until golden brown.
Preheat oven to 350 degrees F. In a glass baking dish, place one bartlett pear half, well drained from a tin, for each serving-- place with the cavity up. For each pear half, place one tbsp mincemeat (use a good quality product) in a small mixing bowl and add 1/2 tsp brandy for each tbsp of mincemeat; you don't have to use the brandy, though, if you don't want to, or you can substitute another spirit for the brandy (try Grand Marnier, or port). Stir brandy and mincemeat together, then place one tbsp into the cavity in each pear half. Bake pears for 20 minutes; serve warm, with lots of freshly whipped cream (if your waistline can take it).
Bring the water, carcass and salt to the boil in a large pot. Turn the heat to low and simmer for 2 hours. Remove the bones and carcass and toss in the rice, broke the bean curd stick, mushroom, water chestnuts and white nuts. Raise the heat and let the mixture come back to the boil and give it several good stirs. Then turn the heat down to low and partially cover the pot. Let the rice simmer for about 1 hour, stirring occasionally. Taste, and add more salt if necessary, reheat it slowly and simply add some more water if the porridge is too thick. It can be served immediately with Chinese fried bread sticks. Place into a stainless steel bowl and spray with baker spray and place loafs into the bowl and also lightly spray. Cover the bowl with plastic and place some place where it warm. When it double in size with your hand punch it down and recover with the plastic wrap and back into a warm place. Again when it double in size takes some of the dough and form into sticks. Repeat these steps until all done. In a skillet add oil and heat up to 350° and take one of the bread stick and deep fry to a light golden brown. Will need to lower the temperature down it the sample comes out too dark. Repeat this step. When the oil is right; fry off the sticks in small batches. Drain onto paper towel and onto a rack. Keep warm until serve. Serve the congee and serve with green onion and Chinese parsley and fried bread on the side.
To make the crepe batter, mix the flour, 1 tablespoon oil, milk, and 1/2 cup water together until smooth. In a small pan, add 1/2 teaspoon oil, and heat on medium. Add the sliced green onions to the pan. Fry for about 30 seconds, then add the Hoisin sauce and chili sauce. Cook for 1 minute. Add 1/2 cup water, and stir. Set aside for later use. Using a folded paper towel, coat the bottom of a large skillet or hot plate with 1/2 teaspoon of oil to prevent sticking. Heat on medium high heat, wait until the pan is heated. Stir the crepe batter again, and pour 1/4 cup of it into the pan. Using a large rectangular spatula, spread into a 8 inch by 12 inch thin layer. Cook for about 30 seconds. Beat an egg in a small bowl and pour on top of the crepe. Spread the egg evenly on the top of the crepe using a the back of a spoon. Cook about 1 minute more, until the egg has partially solidified and the crepe is beginning to brown on the bottom, then flip over. Cook until the egg begins to brown, about 1 minute, then flip over so egg side is up. Using the back of a spoon spread 1/4 of the sauces and green onion mixture evenly onto the egg surface. Evenly spread two teaspoons of the chopped cilantro over the egg/crepe. Lay one half of a Flat and Square You Tiao/Chinese Cruller on the middle of the egg/crepe. Fold both sides of the egg/crepe over the YouTiao/ Chinese Cruller. Crease the Jian Bing in the center with a spatula, and fold in half. Fold a paper towel in half, and use it to hold the Jian Bing as you eat it. Repeat steps 3 to 8 for the remaining three Jian Bings this recipe makes.
Heat oven to 375 degrees F. Add water to stuffing mix; stir just until moistened. Set aside. Place turkey and vegetables in 2-quart casserole. Pour gravy over turkey mixture; stir gently, then top with prepared stuffing. Bake 30 minutes or until heated through.
Preheat oven to 400F (200 degrees C). Combine the flour and salt in a small bowl, stir to mix. Beat the butter and sugar in a large bowl until light and fluffy, Beat in egg and vanilla. Add the chocolate, beat again, add coffee and cocoa powder. Gradually add the the flour mixture while making. Fit a cookie press with desired plate and fill the press with dough, press the dough 1 inch apart onto a ungreased cookie sheet. If you don't have a press, I'm sure you could use a pasty bag and pipe shapes. Bake batches for 7 mins or until set (you might want to play around with timings as most ovens are unique). Note these cookies harden whilst they cool, I would also recommend using a mixer unless your super strong as it's quite a lot of dough.
Cut rabbit into serving pieces, or have your butcher do this for you. Dust rabbit pieces with seasoned flour, shaking off excess. Heat the oil in a heavy-based flame proof casserole over medium heat. Add rabbit in batches and brown all over. Remove rabbit then add butter, bacon and shallots and cook for 6-8 minutes or until soft. Add white wine and cook until nearly evaporated. Add stock, mustard, bay-leaves, thyme and cream, season lightly, mix well. Add rabbit and stir to coat. Bring to the boil, cover and cook in 170c oven for 1 hour. Add prunes to casserole and cook for a further 30-45 minutes or until rabbit is tender.
Place fish in Ziploc bag. Combine 3/4 cup pineapple juice and 1/2 teaspoons ginger in small bowl. Pour over fish, turning to coat. Seal bag and marinate in fridge for 2 hours, turning several times. Combine remaining 3/4 cup pineapple juice, 1/2 teaspoons ginger, mangoes, kiwi, pineapple chunks, brown sugar and orange peel in medium bowl. Cover and refrigerate. Remove fish from marinade, discard marinade. Arrange fish on grill. Grill 5 minutes on each side or until fish flakes easily. Serve with mango salsa.
Dissolve yeast in 2 1/2 cups warm water in a large bowl. Weigh or lightly spoon flour into dry measuring cups and level with a knife. Stir salt into yeast mixture. Gradually stir in 7 cups flour, one cup at a time, and beat with a mixer at medium speed until dough forms a ball. Turn dough out onto a lightly floured surface and shape dough into a 12-inch log. Divide dough into 3 pieces then shape each piece into a 4-inch dome-shaped loaf. Place loaves on a baking sheet lightly covered with flour. Dust tops lightly with 2 teaspoons flour, and lightly coat with cooking spray. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.). Position oven rack in lower third of oven. Preheat oven to 350°F. Uncover loaves, and brush each with 1 teaspoon oil. Bake at 350F for 30 minutes. It should sound hollow when tapped (bread will not brown). Remove from oven and cool on wire racks.
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the bacon, tomato sauce, tomatoes, sugar and salt; cook until heated through. Spread 1/2 cup meat sauce in a greased 13-inch x 9-inch x 2-inch baking dish. Layer four noodles, some of the meat sauce and some of the cheese in dish. Repeat layers twice. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand 15 minutes before cutting.
Preheat oven to 350 degrees. In a medium size bowl, mix the melted butter, 1 cup of sugar and the molasses. Add egg and stir until well mixed. In a separtate bowl, mix the flour, ginger, cinnamon, baking soda and salt. Gradually add to the butter mixture, stirring until a soft dough is formed. Shape the dough into 1-inch balls, then roll each ball in the remaining sugar. Bake on an ungreased baking sheet for 10 minutes.
For the duck: Soak the wood chips in water for about 1 hour. Season the Duck Breasts with salt and pepper and sear in a hot pan skin side down on medium low heat for 10-12 minutes to render the fat from the skin. Remove from the pan and place in the smoker with the dried chips and soaked chips and smoke at 350°F for 5-7 minutes for medium rare. Remove and let the duck rest for 3-5 minutes before serving. For the Port Wine Reduction: In a medium size sauce pan, place shallots, currents and port wine on medium high heat. Reduce the wine to 1/2-3/4 until thickened. Removed from heat and reserve. Keep warm and serve over the duck. Bon Appetit!
Place tomatoes cut side up on foil lined pan sprayed with Pam. Mix 1/4 cup olive oil, garlic, and seasonings in small bowl. Spoon over tomatoes. Drizzle with 2 T of remaining oil. Roast in preheated 400°F oven 45-60 minutes until tomatoes are soft and browned on top. Prepare pasta as directed on package. Drain well. Place 1/2 of roasted tomatoes in bowl with remaining 2 T olive oil and mash coarsely. Add pasta and remaining tomatoes. Toss to mix well. Sprinkle with parmesan and additional crushed pepper if desired.
Boil pasta according to package directions. In the meanwhile, cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. Stir sauce, pumpkin and sage into the shallots/wine. Cook, stirring occasionally, until heated through (about 3-4 min). When pasta is finished cooking, drain, reserving 1/4 cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion and freshly grated parmesean cheese if you like. Season with ground black pepper.
Preheat oven to 400 degrees F. Coat casserole dish with non-stick cooking spray; set aside. Combine the first seven (7) ingredients in a shallow dish, stir to mix well. Dip chicken one piece at a time in the beaten egg and dredge in the breadcrumb mixture, pressing to adhere. Place chicken in the prepared casserole dish. Bake for 25 minutes. Turn up the heat to BROIL; remove chicken and transfer to a piece of foil. Top with tomatoes, mozarella, and vinegar. Finish cooking for an additional 3 to 5 minutes to melt the cheese. Sprinkle with basil and parsley.
In a blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Heat soup in a saucepan over medium heat. Serve topped with chopped cilantro.
Place popcorn in a large bowl. Microwave butter 20 seconds or until melted; stir in wasabi until well blended. Drizzle wasabi butter over popcorn and stir to distribute. Sprinkle with salt and sugar, if desired, and stir again.
Trim Asparagus ends and blanch in boiling salted water for 30-45 seconds and immediately place in an ice water bath. Take half package of boursin cheese and 2 tablespoons of heavy cream (optional) and blend to a crumbly texture. Start to roll: Place a piece of prosciutto on wax paper. Add asparagus and top with cheese. Roll.Chill. Eat.
In a food processor, combine beans, garlic, lemon juice, 1/3 cup olive oil, parsley, red pepper flakes, basil and mustard. Process mixture until creamy smooth. Sample mixture and add salt and pepper to taste. Pour mixture into serving bowl, garnish with a sprig of parsley and 1 tablespoon of olive oil on top. Serve with tortilla chips.
Prepare the squid, rinse them, and drain in a colander for 1 hour. Deep-fry them as long as the oil is not too hot (about 350 degrees F/ 180 degrees C is the right temperature). Put the flour with salt in a plate, mix well and add half of the pieces of squid, but leave the tentacles for the end. Turn them in the flour, then lift a few pieces up at a time, shake excess flour off and drop them in the hot oil. When they turn a nice golden color lift them out with a slotted spoon. At the end sprinkle the lemon juice all over, some oregano, and serve immediately. These squid should always be fried just before they are to be eaten and should not be re-fried or re-heated!
In a shallow dish, combine the flour with 1 teaspoon salt and 1 teaspoon pepper. Sprinkle the chicken pieces with 1 teaspoon each salt and pepper. Working in batches, dredge the chicken pieces in the flour mixture, turn to coat and shake off the excess flour. Heat the oil in a large heavy-bottomed saute pan or Dutch-oven over medium heat. Start browning the chicken in the pan a few pieces at a time to avoid overcrowding. Cook the chicken 5 minutes on each side. Remove and transfer the chicken to a plate. In the same pan, add the mushroom, onion, red bell pepper, and garlic and saute just until tender. Add the wine and simmer until reduced by half. Add the broth, tomatoes, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Add the thyme to the sauce and bring the mixture to a simmer. Reduce the heat to medium-low, and cover. Continue simmering the mixture for 40 minutes, or until tender. Serve the chicken cacciatore with crusty Italian bread, over pasta, or over polenta and garnish with fresh basil. Cook's Note: There are many variations of this dish based on the regions of Italy. In Southern Italy they use red wine and in Northern Italy they use white. Try both to determine your preference. Cacciatore Variation: Substitute veal for the chicken pieces and replace the red wine with white wine.
Reserve 2 strawberries for garnish, puree the remaining in a blender or food processor. Add the remaining ingredients, blending well until smooth and foamy. Garnish each serving with a fresh strawberry.
Preheat oven to 425°F. Combine soymilk, rice and sugar in 3- to 4-quart Dutch oven or casserole that can be used over direct heat; bring to a boil, stirring frequently. Cover pan and place in the oven. Bake until the rice is almost tender, about 15 minutes. Return the pan to the stovetop, stir in coconut milk and bring to a simmer over medium heat. Cook, stirring, until the rice is tender and the pudding is very slightly thickened, 3 to 5 minutes. Remove from heat and stir in vanilla. (The pudding may seem a little thin, but it will thicken as it stands.) Transfer to a medium bowl or 5 serving dishes. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool for 20 to 30 minutes. Serve warm or chilled, garnished with pistachios and mango slices. Tip: Baking this pudding eliminates the need for constant stirring. If you do not have a suitable pan that goes from stovetop to oven, use a large saucepan and a 4-quart baking dish.
Beat eggs. Stir in potatoes, turkey, onions, flour and salt. Mix well. Heat about 1/4 inch of oil in a large skillet. Measure mixture by 1/3 cupfuls and put in hot oil. Flatten a bit (carefully!). Fry approximately 5 minutes on each side until potatoes are tender and cakes are golden brown on both sides.
Chop the cucumber, tomato, and kalamata into 1/2in pieces. Stir together the veggies, lentils, and feta. Season with salt and pepper. Warm the pita in the over or directly over a flame. Cut the pitas in half, open them up, spoon the tzatiki in the inside and fill up with the lentil filling. Enjoy!
put everything in a large stock pot and simmer on low until meat is tender (about 2 hrs) add potatoes for the last 45mins or until you can easily pierce with a fork. serve with hot sauce and cornbread! oh I also call em naked bones because its hard to find meat on em! lol.
In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready. While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with - that's what I did. I don't, technically, have a set of actual measuring spoons.) Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach. Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.
Omelets will be prepared one at a time in omelet or similar pan, so it is a good idea to have oven barely warm to keep prepared omelets in while preparing others. Have corned beef sliced into thin slices, about 12 pieces if possible. Drain sauerkraut through strainer over bowl until very well drained. Discard liquid. Mince one gherkin and add to the thousand island dressing. Break eggs into bowl, add 1/2 cup water and caraway seeds (unless sauerkraut already has caraway in it). Beat eggs until thoroughly blended. Place omelet pan over medium heat. When hot, add 1 tablespoon solid margarine to pan and tilt to coat sides and bottom. Turn heat to medium-high. Pour in one quarter of eggs. Using wide spatula or fork, pull cooked eggs toward center, allowing uncooked part to flow to outside. While top is still moist and creamy, add 2 slices Swiss cheese to one side of omelet, top with 1/4 of the corned beef and then top with 1/4 cup sauerkraut. Fold other side over and immediately remove to serving plate. Keep in barely warm oven while preparing remaining 3 omelets. Wipe pan with paper towels between each omelet. To serve, top each with 1/4 of the dressing and serve one gherkin along side omelet.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water. In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.
Preheat oven to 400°. Cut each pita half into 4 wedges; place on a baking sheet. Drizzle oil evenly over wedges. Combine lemon pepper and garlic powder; sprinkle evenly over wedges. Bake at 400° for 5 minutes or until crisp.
Mix cream cheese to smooth. Add sour cream & mix until no lumps remain. Fold in ham & drained pineapple. Mix well. Spread into pretty glass bowl or platter. Top with nuts. Chill for 2 hours. Serve on crackers.