HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fennel: salt it first and let sit for roughly 30 min, then squeeze out water. Slice the red onions. Thinly slice the radish. Skillet: olive oil, lemon juice, white wine vinegar, red onion, garlic, fennel (order of putting things in skillet). Once all in, cover & simmer until fennel is tender -- 30-40 minute. Uncover and season and let simmer another 10 minute. Plate mixed greens & radishes and top them with warm fennel salad. ** Excellent with grilled salmon!
Combine all ingredients in lg mixing bowl. Beat on med for 2 minutes. Pour batter into 24 lined muffin cups. Bake at 350° for 20 minutes, or until pick comes out clean. Cool in pans 20 minutes.
Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread. Bake at 350 degrees for 7 minutes, and place under broiler about 3 minutes longer. Cut into slices& serve.
Cook bacon. Toast bread. Spread Miracle Whip on toast slices. Sprinkle a little dried basil on the Miracle Whip on the toast slices. On the first slice of toast add the chicken breast slices; add lettuce on top of chicken. Add second piece of toast with the Miracle Whip side up; add bacon slices, add cheese slice, and add more lettuce. Top with tomatoes. Put third slice toast Miracle Whip side down. Cut sandwich in half; serve and enjoy.
Combine all ingredients in a pot. Bring to a boil, reduce heat and simmer 20 minutes.
Mix all dry ingredients together. mix all liquids together and add to dry ingredients. Scoop into paper lined muffin tin. Bake at 350 degree oven for 25 minutes or until golden brown.
In a hot pan glace onion and garlic in the oil until golden. Add soup and bring to boil. Add cream and mustard for taste.
Chuck garlic, onion, rice, white wine, lemon juice and chicken stock in the rice cooker. Stir well. Hit "cook". Meanwhile, cover salmon with balsamic and marinate. About 3/4 of the way through the cooking, open the rice cooker and stir the mix. Put the steamer rack on top of the rice and put the salmon in the steamer. (If your rice cooker doesn't have a steamer, cook the salmon in the microwave for a few minutes). Once the rice cooker stops cooking, leave it on 'keep warm'; open it, take out the salmon, add the cheese, stir the rice and close the rice cooker again. Flake the salmon into small chunks. Cut the shallot into small slices. Open the rice cooker, add the flaked salmon, shallot, capers and dill. Stir well to mix, season to taste with salt and pepper. Close the rice cooker again. Get the plates ready to serve. Serve, sprinkled with a little extra dill. Enjoy!
Peel apples. Coarsely grate or shred the apples. Mix cream lemon juice and sugar together. Pour sauce over apples. Toss lightly. Chill. Serve cold sprinkle with chopped nuts or paprika or cinnamon depending on your tastes.
To prepare your chicken: Peel the garlic and zest the lemon. Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper. Whiz until the mixture is very fine, then pour these crumbs on to a plate. Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork. Lightly score the underside of the chicken breasts. Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick-you want the meat to be totally coated. To cook your chicken: You can either bake or fry the chicken. If baking, preheat your oven to its highest temperature (475°), place your chicken on a sheet pan and cook for 15 minutes. If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp. To serve your chicken: Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.
Heat the oil. Fry garlic and onions until softened. Add mushrooms, and brown lightly. Remove vegetables from pan. Add liver to pan and fry for a few minutes. Return vegetables to pan. Add the stock and wine. Simmer for 15 minutes. Remove from heat and stir in sour cream and mustard. Serve.
Cut block of cream cheese diagongally in half; arrange on serving plate with shallow rim to form triangle. Cut a star shape out of the piece of pepper either with a cutter or by hand. Place at the top of the tree. Place green onion piece at the base of the tree. Mix the preserves and the salsa; spoon over the cream cheese. Sprinkle with the chopped cilantro. Note: place some crackers under the tree, and they'll look like little presents.
In a small bowl, combine dry ingredients. Pinch and rub ingredients together, allowing marjoram oil to blend with other spices. in a medium bowl, mix ground pork and spices until well mixed with seasonings throughout the pork. Add the beer or liquid and mix until all liquid is absorbed. Make the mixture into 10 (2 ounce) balls, press into patties. When freezing place a wax paper separator between patties.
Heat oven to 350°F. In large bowl, combine sour cream, honey, eggs and vanilla. Add remaining ingredients and mix well. Drop dough by tablespoonfuls onto greased baking sheets. Bake for 10 to 12 minutes, or until golden brown. Cool on wire racks. Yields 3 dozen cookies.
In a bowl mix 3 cups of the Orange juice, lemon juice, eggs, sugar, cinnamon, ginger, and cloves. Blend well. Heat on stove until hot, stirring constantly so the eggs will not curdle. (If the eggs do curdle, just strain liquid) Cool. Add rest of the orange juice, Blend with a beater. Put into the fridge covered until cold. Just before serving: Put Orange Juice mix into a punch bowl. Spoon in soften vanilla Ice cream. Add Ginger Ale and mix. Sprinkle with nutmeg. Garnish with orange slices.
Place the presoaked chickpeas, lentils, & tomatoes into a large pressure cooker (around 6qt-8qt). In a food processor, blend the cilantro & parsley into tiny pieces. Add to the cooker. Next dice the celery in the food processor & add it to the cooker. Repeat with the onion & carrots. Pour enough water into the pressure cooker to cover the vegetables (about half full, depending on the size of the pressure cooker). Add the oil, bouillon, spices, & smen to the pot & cover with the lid. Cook for 15 minutes, after it begins to hiss. Meanwhile, mix the flour with 1 cup of warm water until it is smooth. Put a small pot of water on to boil. Uncover, then stir in enough boiling water to bring pressure cooker nearly full. Next gently stir in the tomato paste along with the flour mixture. Turn the heat on medium-low then simmer the soup, uncovered, for additional 15-20 minutes, stirring from time to time. If using eggs and/or vermicelli, wait until 10 minutes before the soup is done then add them.
PLACE coconut milk in blender container. Add remaining ingredients; cover. BLEND on high speed until smooth. Serve immediately.
Slice off a sliver on the bottom of each squash half so they can sit flat. Place squash, cut side down in an oven proof dish pour in about 1/2 inch of water, cover with foil and steam in a 375f oven until tender, turn over after 30 minutes and test for tenderness (it will take approximately 45 min total or less depending on size of the squash). Combine filling ingredient s and spoon in enough to have a rounded top on each squash. Put back in the baking dish with the water, stuffed side up. Cover loosely with foil and bake in 350F oven for apprx 30 minutes, uncover& bake a further 15 minutes.
Brush each of the chicken breasts with the olive oil, then season both sides with the salt and pepper. Grill over hot coals, turning once, until golden brown and thoroughly cooked; cool, then cut into 1/2-inch chunks. Combine cooled chicken with the Roasted Garlic mayonnaise, celery and green onions. To serve, arrange one-fourth of the salad greens on each of 4 plates. Arrange pepper slices on top of greens, then drizzle some of the vinegar and olive oil over each portion, along with additional seasonings of salt and pepper. Finally, spoon on chicken salad mixture. Serve immediately. Roasted Garlic Mayonnaise: Roast 8 garlic cloves, still in their skins, in 1 tablespoon olive oil in an oven-proof dish at 350 F until soft when pressed, about 45 minutes to 1 hour. Let garlic cool, peel away outer skins and place garlic pulp and oil from roasting dish in bowl of a food processor, along with mayonnaise, fresh lemon juice and Dijon-style mustard. Process until garlic is pureed and mixture is smooth. Season with salt and pepper, to taste. Makes about 1 3/4 cups.
Preheat oven to 350 degrees F. In bottom of 9x13 casserole dish, put a layer of chow mein noodles followed by chicken and vegetables. Top with remaining noodles. Mix soup with 1 can of water. Spoon soup mixture over vegetables. Drizzle soy sauce over all. Bake at 350°F for 30-40 minutes. Enjoy!
Chop strawberries into around 1cm bits. Put strawberries in a pot and stir for at least 10 minutes. Next add ALL sugar and lemon juice and stir for around 2 minutes, and then leave it to boil for around 15 minutes. After that it should generally be ready, pour into a jar or anything, really and leave the lid off to cool the jam, at this time it will be very hot. Leave the jam to cool for at least 15-30 minutes and then it will be ready. (NOTE: This is not a thick jam. It should still have chunks of strawberries in it).
In a large bowl, beat egg. Stir in 1/2 cup of soup, bread crumbs, salt and pepper. Add beef; mix gently. Shape into six oval patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings. In the skillet, combine flour and water until smooth; add the ketchup, worcestershire sauce, mustard and remaining soup; bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over noodles. Garnish with parsley if desired.
Preheat oven to 375. Pour milk over bread crumbs to soften; add remaining ingredients except eggs. Stir in eggs. Pour mixture into a well-greased loaf pan or a 6x8 inch casserole. Set the dish in a container of hot water and bake for about 45 minutes or until an inserted knife come out clean.
In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt. Make a well in the center of the dry ingredients. In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture. Stir just until moistened (the batter may be lumpy). Lightly grease muffin cups. (It's easier to dip muffins if they are NOT in the paper liners) Fill cups about two-thirds full with batter. Bake in a 350°F oven for 20 to 25 minutes or until muffins are golden. In a bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. Serve warm.
Peel and extract mango pulp from the ripe mangoes and sieve it. In a deep pan, cook mango pulp with equal quantity of water. Prepare sugar syrup (boil sugar with little water and boil until it is slightly thickened) and mix it with mango mixture while continuously stirring. Add milk to it. Mix well and keep it boiling until the mixture thickens. Decorate it with nuts and serve.
Cook 6 slices of bacon until crisp, drain on paper towel. Drizzle olive oil in pan, heat up and cook small diced green onion and glove of chopped garlic. Mix 6 eggs in a bowl. Salt and pepper to taste. Crumble in feta to taste. Crumble in 6 slices bacon. Add cooked green onion and garlic to egg mixture. Mix up egg mixture and ingredients and pour into 8x8 casserole dish. Pre-heat oven to 350 degrees and put egg mixture in for 20-25 minutes. Chop up Red Pepper. Heat up olive oil in pan. Cook Simply Potatoes Diced Potatoes. Add chopped red pepper. Add jalapenos to taste (optional). Salt and pepper to taste. Add paprika. Add onion powder. Mix all up until potatoes are cooked. Cook up 2 cans of beef hash in another pan. Once egg mixture is done, take out of the oven and spread the cooked hash on top of eggs. Next pour potato mixture on top of hash. Cover the top of potatoes with shredded cheddar cheese. Put back in oven for 5-10 minutes or until cheese is melted.
Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds.
Heat oven to 375&deg;F. In a bowl, toss vegetables, oil, vinegar and rosemary. Season with salt (preferably sea or coarse) and pepper. Spread on baking sheet. Roast 15 minutes until crisp-tender.
Heat oven to 375. Spray 13x9x2-inch (3-quart) baking dish with cooking spray. In 12-inch skillet, mix soup and milk until well blended. Stir in thawed broccoli, turkey and cheese. Cook, stirring occasionally, until mixture is hot and bubbly. Pour into baking dish. Separate dough into 10 biscuits; arrange on hot turkey mixture. Bake uncovered 20 to 28 minutes or until biscuits are deep golden brown.
Combine all ingredients in large bowl, make sure the wafers are crushed real fine. And the cherries cut in half then quartered. Form into balls. Place in fridge overnite. Great tasting. Something to make for the upcoming Christmas Holidays. Its according to what size you make the balls as to how many you will have.
Place cooked drained noodles in a bowl. In saucepan combine sugar, lemon juice and eggs. Cook stirring until thick. Pour over cooked pasta. Stir in pineapple and let sit covered in frig overnight. The next day combine topping mix, half and half and vanilla, fold into noodle mixture along with marshmallow and apple pieces.
Spray a Bundt pan or 10-inch tube pan with baking spray. Spread chopped nuts evenly over bottom of pan. Place frozen dough balls evenly over walnuts in pan. Melt butter in microwave; mix with brown sugar, vanilla pudding mix (NOT INSTANT), cold coffee, and cinnamon. Spoon butter mixture over dough balls. Cover pan with plastic wrap and let dough balls rise overnight (or several hours) til double in size. NOTE: can refrigerate overnight, but will take an extra couple of hours at room temperature for the dough balls to rise til double! Place (room temperature) Bundt pan on a baking sheet in case of overflow while baking ~ bake in a PREHEATED oven at 325 degrees for a dark Bundt pan, or 350 degrees for a shiny pan, for 30-35 minutes. Cool in pan for 10 minutes, then invert onto a large plate to catch all the gooey sauce! Portions will pull apart into about 14 servings.
Mix together tea and the remaining ingredients. Add more sugar and/or lemon juice to suit your taste. Try other fruit concentrates for new flavors.
Start a large pot of water to almost boiling. Combine all ingredients and mix in mixer or knead for 8 minutes. Let dough raise until about double (about 15 to 20 minutes). Roll out dough into a rope and cut into 12 even pieces. Roll each piece into a ball and poke your finger through it. Twirl on your finger until the hole is about 1 1/2 inches in diameter. Place on cookie sheet and let rest about 5 to 8 minutes. Preheat oven to 385°F and turn water up to boil. When water is boiling drop about 4 bagels 1 at a time into the water for about 1 1/2 minutes turning each one about half way through. Place back on cookie sheet. When all bagels have been boiled, place them in the oven for about 25 to 30 minutes. Let them cool completely before putting them in storage bags.
1. Prepare salmon by removing skin and bones (if attached) and cutting into 4 to 6 fillets. Season with salt and pepper on both sides. 2. Whisk together all salad dressing ingredients in a medium bowl and set aside. 3. In medium saucepan, combine orange juice, honey and ginger root and bring to a simmer. Reduce by half, remove ginger, and set aside. 4. In another medium saucepan, bring water to a boil. Add couscous and 1 tbsp of olive oil, stir and remove from the heat. Let stand 10 minutes. Fluff with a fork and set aside to cool in a large bowl. 5. Once cooled, add arugula, green onion and almonds. Toss salad with dressing. 6. Coat large frying pan with 1 to 2 tbsp of olive oil over medium-high heat. Place salmon fillets in the pan. Cook until golden brown on one side, 3 to 4 minutes, then flip. Immediately add orange sauce to the pan. Spoon it over the fillets to make a glaze while cooking for an additional 3 to 4 minutes or until salmon is done. 7. Serve glazed salmon over couscous salad and enjoy.
Cut squash in half lengthwise; seed and cut crosswise in half inch thick slices. Scrub potatoes and cut lenghtwise into quarters. Toss squash and potatoes in a bowl with oil, Italian seasoning, salt and pepper until well coated. Place on large foil lined, veggie sprayed rimmed baking sheet. bake at 425F degrees oven for 30 minutes, turning once. Meanwhile, in a shallow dish, combine cornflakes, cheese, salt and pepper. Pat fish dry with paper towel and cut into finger size strips. Toss fish strips with oil, dip into cornflake mixture, turning to coat well. After 30 minutes push veggies aside on baking sheet, arrange fish on other side. Bake, turning fish once, for 10 minutes or until vegetables are tender and fish is opaque and flakes easily when tested with fork, serve with tomatoes. Variation: Use bonless skinless chicken breasts instead of fish. Or subsitute Cajun seasoning for Italian seasoning.
Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours. Heat a large skillet over medium/high heat and coat with cooking spray. Once the pan is hot, add the chicken thighs, 3-4 at a time, and cook for 4-5 minutes on each side or until the chicken is cooked through. Don't move the chicken once you put it in the pan, let it get nice and brown on one side before you turn it over. Remove the chicken to a serving platter. Pour the remaining marinade in the hot pan and cook down for about 5 minutes until slightly thickened. Strain the sauce in a sieve and pour over the chicken. Sprinkle with sesame seeds and/or the chopped scallions. Note: Tamari is a type of soy sauce that his a richer flavor. Once you try Tamari, you won't buy any other soy sauce again!
Avocado Spread: Scoop the flesh from the avocado and mash, mixing with a dash of lemon or lime juice. Mix in diced tomatoes and optional vegetables. Set aside. Rollwich: Spread the tortilla or pita with mayonnaise, leaving at least 1/2 inch around the outside. Spread avocado spread over mayonnaise. Top spread with shredded lettuce. Carefully place turkey or ham slices on top of topping (leaving room on the edge for rolling). Add cheese strips down the middle. Carefully roll the tortilla into a wrap. Cut into two pieces.
Pour Olive Oil onto salad sized plate. Place pressed garlic all around the edges of the plate to form a ring of garlic. Drizzle balsamic vinegar over garlic& olive oil. Sprinkle parmesan cheese, oregano,& black pepper over entire plate. Dip Italian Bread or French Baguette until your garlic loving heart contents.
In a medium bowl or large plastic zip-tip bag, combine all marinade ingredients, mix well, add shrimp and let sit 20-30 minutes, stirring or flipping bag occasionally. When shrimp are almost done marinating, start cooking the pasta accoring to directions on the package. Meanwhile, combine flour and paprika (if using) on a large plate or in a large plastic zip-top bag, lightly coat shrimp with flour mixture. Reserve the marinade. Heat olive oil in a large skillet over medium-high heat. Cook the shrimp about 2 minutes on each side, or until cooked through. (The flour coating may not be crispy, but that okay, most of it will come off of the shrimp and thicken the pasta sauce.). Set cooked shrimp aside. Add butter and marinade to pan and bring to a boil for 5 minutes, stirring frequently. Return shrimp to pan, stir well, reduce heat to medium, and add milk. Stirring well, cook about 3-4 minutes or until sauce has thickened. (If you don't use the flour, you may want to thicken now with a cornstarch and water mixture). Add parmesan cheese and parsley, stir to combine. Add cooked pasta and stir well to completely coat with sauce. Serve hot.
Marinate chicken in vinegar for a minimum of 1 hours -- overnight is better. Mix flour, spices, and baking powder. Heat oil to 350 degrees Fahrenheit. Coat chicken in flour mixture. Brown on both sides; cover. Fry 15 minutes one side. Fry 15 minutes other side. Take off lid. Fry 5 minutes extra to crisp. Thanks for keeping the southern tradition alive.
Mix together all ingredients except the eggs in a large mixing bowl and taste for seasoning. Add the chopped eggs and serve; how easy was THAT?
Preheat oven to 350. Mix together all ingredeints. Put in a Pam coated 9x13 baking dish. Bake 45 minutes to 1 hour.
In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to a boil. Sauce the pork before smoking, and then every hour or so while it cooks. Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10 hours. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate. After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges to two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast. Place the meat package back on the smoker, or in a 350°F oven (175°C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours. Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1-inch wide by 4-inches long. Place the meat chunks in a pan and pour about 1 cup of the sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.